4.1.1 Distinguish between the characteristics of raw lamb and raw beef - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Question 4
4.1.1 Distinguish between the characteristics of raw lamb and raw beef.
4.1.2 Explain why stewing is a suitable cooking method to prepare the lamb shanks.
4.1.3 Su... show full transcript
Worked Solution & Example Answer:4.1.1 Distinguish between the characteristics of raw lamb and raw beef - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Step 1
Distinguish between the characteristics of raw lamb and raw beef.
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Answer
Raw lamb is characterized by its light red color, soft texture, and grainy fat. The bones are soft and porous, indicating the young age of the animal. Raw beef, on the other hand, presents a bright red hue, firmer texture with a smooth surface, and has white or firm fat. The bones are generally harder and whiter due to the animal's age.
Step 2
Explain why stewing is a suitable cooking method to prepare the lamb shanks.
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Answer
Stewing is an ideal method for lamb shanks because it involves slow cooking, which helps to break down the tough connective tissues in the meat. This method allows the lamb to become tender and absorb flavors from accompanying ingredients, making it particularly suited for tougher cuts of meat.
Step 3
Suggest a suitable accompaniment for the stewed lamb shanks.
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A suitable accompaniment for stewed lamb shanks would be mashed potatoes. The creamy texture and flavor of the mashed potatoes complement the rich, savory profile of the lamb.
Step 4
Define the term banquet.
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A banquet is a formal meal to which a group of guests is invited, typically to celebrate an event, honor special guests, or mark an occasion. It usually involves a set menu and is prepared in advance to cater to a large number of attendees.
Step 5
Name TWO departments that would be required to plan and prepare for the banquet.
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The Food and Beverage Service department and the Food Preparation department would be essential in planning and preparing for the banquet.
Step 6
Discuss THREE requirements to consider when planning the banquet menu for the Jewish guests.
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Food must be kosher; all ingredients should comply with dietary laws, meaning no pork or shellfish is allowed, and all meats must be from kosher animals.
The menu should accommodate guests with various dietary restrictions, ensuring options for vegetarian or gluten-free attendees.
Consider cultural preferences in food preparation, ensuring that flavors and cooking methods resonate with Jewish traditions.
Step 7
Determine the number of waiters you will need for the function.
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For a banquet of 100 guests, typically 8 to 10 waiters would be necessary to ensure adequate service, allowing for timely attention to each guest.
Step 8
Identify the pastry used to make the vol-au-vent.
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The pastry used to make the vol-au-vent is puff pastry.
Step 9
State the functions of the following ingredients in the preparation of the pastry above:
(a) Butter
(b) Water
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(a) Butter contributes to the rich flavor and tenderness of the pastry and aids in creating layers.
(b) Water is essential for developing gluten in the flour, helping to bind the ingredients together and creating steam, which leavens the pastry.
Step 10
Suggest TWO savoury fillings that may be used in the vol-au-vent.
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Creamed spinach
Chicken and mushroom
Step 11
What are the characteristics of a successful vol-au-vent?
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Light and flaky texture, indicated by well-defined layers.
Even golden-brown color, with a rich flavor.
Firm structure that holds the filling without collapsing.
Step 12
Name TWO types of gelatin.
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Flavored gelatin
Unflavored gelatin
Step 13
Predict the results of the following when preparing a gelatin dish:
(a) Adding too much sugar
(b) Adding lemon juice
(c) Setting the dish at 20 °C
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(a) Adding too much sugar will weaken the gel, preventing it from setting properly.
(b) Adding lemon juice will also weaken the gelatin, potentially causing it to melt more easily.
(c) If set at 20 °C, the dish will start to melt instead of firming up.
Step 14
Describe the technique for cooking the dessert above.
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The Christmas pudding is typically steamed in molds. It is essential that water does not splash into the bowl during steaming, as this can affect the cooking process. After steaming, the pudding is turned out onto a plate for presentation.
Step 15
Explain how the dessert above may be presented.
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The dessert may be presented by turning it out onto a serving plate and garnishing it, potentially with sprigs of holly or citrus fruits for decoration.
Step 16
Recommend TWO suitable sauces for this dessert.
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Custard
Brandy sauce
Step 17
Justify the statement above.
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Answer
Good nutrition is crucial for HIV positive individuals because they require adequate nourishment to support their immune system and overall health. Proper dietary practices can help manage symptoms, maintain energy levels, and improve the quality of life.
