Study the topping ingredients of the Paris-Brest below and answer the questions that follow. PARIS-BREST Topping ingredients, 4 portions 50 g flaked almonds R16,00 100 g icing sugar R3,90 100 g dark chocolate R21,50 Show ALL calculations. Calculate the following: 4.1.1 Cost of the topping 4.1.2 Selling price of the topping if you had a gross profit of 50% 4.1.3 Cost per portion 4.2 Name the pastry used to make the Paris-Brest. 4.3 Name THREE ingredients used to make the pastry mentioned in QUESTION 4.1.4. 4.4 Study the pastry pictures below and answer the questions that follow.

NSC Hospitality Studies Costing a recipe and a portion of the recipe: Study the topping ingredients of

Study the topping ingredients of the Paris-Brest below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1

Question 4

Study the topping ingredients of the Paris-Brest below and answer the questions that follow. PARIS-BREST Topping ingredients, 4 portions 50 g flaked almonds R16,00... show full transcript

Worked Solution & Example Answer:Study the topping ingredients of the Paris-Brest below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1

Step 1

4.1.1 Cost of the topping

96%

114 rated

Answer

To calculate the total cost of the topping ingredients, we need to sum the costs of each ingredient:

Cost of flaked almonds: R16,00
Cost of icing sugar: R3,90
Cost of dark chocolate: R21,50

Total cost of the topping:

$ext{Total Cost} = R16,00 + R3,90 + R21,50 = R41,40$

Step 2

4.1.2 Selling price of the topping if you had a gross profit of 50%

99%

104 rated

Answer

To determine the selling price with a gross profit of 50%, we use the following formula:

$ext{Selling Price} = ext{Cost} + ext{Gross Profit}$

Where Gross Profit is 50% of the cost:

$ext{Gross Profit} = 0.50 imes ext{Cost}$

Calculating gross profit:

$ext{Gross Profit} = 0.50 imes R41,40 = R20,70$

Thus, the selling price:

$ext{Selling Price} = R41,40 + R20,70 = R62,10$

Step 3

4.1.3 Cost per portion

96%

101 rated

Answer

To find the cost per portion, we divide the total cost of the topping by the number of portions:

Total cost of the topping: R41,40 Number of portions: 4

Cost per portion:

$ext{Cost per Portion} = rac{ ext{Total Cost}}{ ext{Number of Portions}} = rac{R41,40}{4} = R10,35$

Step 4

4.2 Name the pastry used to make the Paris-Brest.

98%

120 rated

Answer

The pastry used to make the Paris-Brest is called Choux pastry.

Step 5

4.3 Name THREE ingredients used to make the pastry mentioned in QUESTION 4.1.4.

97%

117 rated

Answer

Three ingredients commonly used to make Choux pastry are:

Water
Flour
Eggs

Study the topping ingredients of the Paris-Brest below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1

Worked Solution & Example Answer:Study the topping ingredients of the Paris-Brest below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1

4.1.1 Cost of the topping

4.1.2 Selling price of the topping if you had a gross profit of 50%

4.1.3 Cost per portion

4.2 Name the pastry used to make the Paris-Brest.

4.3 Name THREE ingredients used to make the pastry mentioned in QUESTION 4.1.4.

Join the NSC students using SimpleStudy...