The Confederation of African Football (CAF) awards ceremony will be hosted in Polokwane - NSC Hospitality Studies - Question 3 - 2016 - Paper 1

1. Dietary Restrictions: It is essential to consider the dietary restrictions of the players, including any allergies or specific nutritional needs related to their health and performance.
2. Cultural Background: Acknowledging the cultural diversity of the guests will ensure that the snacks not only appeal to a wide audience but also respect religious and dietary beliefs.
3. Fat Content: Since the players are monitored for cholesterol levels, it is critical to select snacks that are low in fat and healthy, avoiding options that could negatively impact their health.

1. Springbok Biltong Bites: Thinly sliced springbok biltong served on toothpicks with a hint of chili.
2. Springbok Satays: Skewers of marinated springbok fillet served with a spicy peanut sauce.
3. Mini Pizzas with Springbok Topping: Bite-sized pizzas topped with smoked springbok and cheese.
4. Springbok Carpaccio: Rare slices of springbok served with capers and a lemon dressing.
5. Springbok Tartlets: Pastry shells filled with a springbok mixture, garnished with fresh herbs.
6. Springbok Spring Rolls: Crispy spring rolls filled with shredded springbok, served with sweet chili sauce.

Eggs filled with mayonnaise are unsuitable for the players due to health considerations. The mayonnaise is high in fat, which can adversely affect the cholesterol levels that are closely monitored for these athletes. It is crucial to prioritize low-fat alternatives that align with their dietary requirements and ensure optimal performance.

1. Name of the Company and Contact Details: Essential information that identifies the provider of the catering service.<br>2. Date and Time: Specific details regarding when the function will take place.<br>3. Type of Function: Clarification on whether it is a cocktail, dinner, or another style of event.<br>4. Payment Terms: Details on when and how payment will be processed, outlining any deposits or full payment scheduling.

The cost of the menu items is calculated as follows:

• Seafood soup: R18.50
• Greek salad: R13.00
• Chicken roulade: R27.00
• Potato wedges: R9.00
• Berry cheesecake: R15.00
• Honey mustard sauce: R10.50

Total cost = R18.50 + R13.00 + R27.00 + R9.00 + R15.00 + R10.50 = R93.00

Total cost for 40 guests = Cost of menu items × Number of guests

= R93.00 × 40 = R3,720.00

Total cost = Food cost + Overhead costs + Labour costs

= R3,720.00 + R1,200.00 + R1,500.00 = R6,420.00

The dessert in the photograph can be classified as a fruit jelly, which is typically made using fruits and gelatin.

The first step is hydration. Powdered gelatin must be soaked in cold liquid to allow it to absorb moisture and swell, which is essential for it to dissolve properly when heated.

To prepare the fruit jelly and ensure grapes are on top when unmoulded, first place the grapes in the base of the mould. Then, pour a thin layer of gelatin mixture over the grapes and allow it to set slightly before adding more mixture. This creates a stable base for the grapes, ensuring they float to the top when the full jelly is poured in.

Using fresh pineapples is a suitable substitute for grapes, as they are often more affordable and can offer different flavor profiles. However, caution is needed because pineapples contain bromelain, an enzyme that can prevent gelatin from setting, so the pineapples should be cooked or otherwise treated before incorporating them into the jelly.

To ensure a successful curd for the crème anglaise, it is crucial to prepare it over low heat. Stir constantly until the mixture coats the back of a spoon, and remove from heat before it begins to boil. This prevents the egg yolks from scrambling and maintains a smooth texture.