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The following dishes are recommended by a chef for a vegetarian guest: Chickpea Salad with Mixed Lettuce Leaves and Walnuts Grilled Soya Cutlets with Mushroom Sauce Steamed Baby Potatoes Chargrilled Vegetables 4.1.1 Name TWO main nutrients in chickpeas - NSC Hospitality Studies - Question 4 - 2021 - Paper 1
Question 4
The following dishes are recommended by a chef for a vegetarian guest: Chickpea Salad with Mixed Lettuce Leaves and Walnuts Grilled Soya Cutlets with Mushroom Sauce... show full transcript
Worked Solution & Example Answer:The following dishes are recommended by a chef for a vegetarian guest: Chickpea Salad with Mixed Lettuce Leaves and Walnuts Grilled Soya Cutlets with Mushroom Sauce Steamed Baby Potatoes Chargrilled Vegetables 4.1.1 Name TWO main nutrients in chickpeas - NSC Hospitality Studies - Question 4 - 2021 - Paper 1
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4.1.2 Evaluate the suitability of the dishes on the menu for a lacto-vegetarian guest with high cholesterol.
Answer
The dishes on the menu are suitable for a lacto-vegetarian guest with high cholesterol for the following reasons:
- The Chickpea Salad contains high amounts of leafy vegetables, which are beneficial for cholesterol levels and are low in saturated fats.
- Grilled Soya Cutlets, served with mushroom sauce, are a healthy alternative to meat, as they contain no saturated fat.
- Steamed Baby Potatoes retain their nutrients and are not refined, making them a healthy choice.
- Chargrilled Vegetables are prepared using healthier methods compared to frying, which is ideal for someone monitoring their cholesterol.
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4.1.3 Explain the health benefits of replacing meat with the grilled soya cutlets.
Answer
Replacing meat with grilled soya cutlets provides several health benefits:
- They are an excellent source of plant-based protein, which helps in muscle maintenance and overall body function.
- They typically contain lower levels of saturated fats compared to meat, which can help reduce cholesterol levels.
- Grilled soya cutlets are rich in essential vitamins and minerals, contributing to better overall health.
- They are also high in dietary fiber, promoting good digestion.
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4.2.2 Calculate the net profit of the function. Show ALL formulas and calculations.
Answer
To calculate the net profit, we use the formula:
Net Profit = Selling Price - (Food Cost + Overheads + Labor Cost)
Substituting the values:
Net Profit = R18,000 - (R4,000 + R2,000 + R2,000) = R18,000 - R8,000 = R10,000
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4.3.1 Preparing of the hors d’oeuvres.
Answer
When preparing hors d’oeuvres, the following rules should be observed:
- Ensure personal and kitchen hygiene is maintained to avoid contamination.
- Prepare the hors d’oeuvres in appropriate bite sizes for easier consumption.
- Use a variety of flavors, textures, and visual appeal to enhance the dining experience.
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4.3.2 Presenting of the hors d’oeuvres.
Answer
For presenting hors d’oeuvres, consider the following guidelines:
- Arrange the items on platters in a visually appealing manner, avoiding overcrowding.
- Use height and variety to add visual excitement, placing items diagonally across the platter.
- Include plates for guests to easily discard toothpicks or napkins.
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4.4 Justify why the menu is unsuitable for a Hindu guest.
Answer
The menu is unsuitable for a Hindu guest because it contains:
- Soy-glazed Beef Skewers
- Pork Sausages with Mustard Dip
Both beef and pork are prohibited in Hindu dietary practices, making the menu inappropriate for Hindu guests.
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4.5.2 Motivate why large quantities of sugar in the marshmallow mixture will create problems.
Answer
Large quantities of sugar can weaken the gel structure in marshmallows, leading to a longer setting process and a potentially undesirable texture. It may result in a marshmallow that is too sticky or fails to hold its shape.