4.1 Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2022 - Paper 1
Question 4
4.1 Study the pictures below and answer the questions that follow.
A. CROWN ROAST
B. BEEF OLIVES
C. VENISON FILLET
D. T-BONE STEAK
4.1.1 Determine which cu... show full transcript
Worked Solution & Example Answer:4.1 Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2022 - Paper 1
Step 1
4.1.1 Determine which cuts of meat are suitable for the meat in pictures B and D.
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Answer
The suitable cuts of meat for picture B (Beef Olives) include A (Crown Roast) and D (T-bone Steak). These cuts are tender and can complement the stuffing used in Beef Olives.
Step 2
4.1.2 Justify the use of a stuffing in picture B.
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The use of stuffing in Beef Olives enhances the flavor profile of the dish, adding moisture and richness. It also helps in stretching the number of servings, making it more economical, and adds visual appeal to the presentation.
Step 3
4.1.3 Give THREE rules to apply when roasting a venison fillet.
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Baste the meat with fat or oil, and roast uncovered to retain juices.
Roast at a lower temperature (approximately 150°C) to achieve tender results.
Allow the meat to rest before slicing to ensure juices redistribute.
Step 4
4.1.4 Select the meat cut in pictures A-D that will be suitable for a person suffering from high cholesterol. Motivate your answer.
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The venison fillet (picture C) is the most suitable choice for someone with high cholesterol. It is leaner than other cuts, which helps to reduce saturated fat intake.
Step 5
4.1.5 Describe the characteristics of the texture of the meat cut in picture B.
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The texture of the beef olives is generally tender and succulent. It should be moist due to the filling, with a slight chewiness expected from the beef.
Step 6
4.1.6 Explain the benefits of the marbling in meat cut D.
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Marbling in the T-bone steak enhances flavor and tenderness, as the intramuscular fat melts during cooking, improving juiciness and overall palatability.
Step 7
4.2.1 Sorting
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Sorting dried beans is crucial for removing small stones or foreign particles that can affect both the safety and quality of the dishes prepared.
Step 8
4.2.2 Soaking in water before cooking
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Soaking helps to soften the beans, reducing cooking time and ensuring even cooking, which improves texture and digestibility.
Step 9
4.3.1 Give ONE benefit of roasting sunflower seeds during food preparation.
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Roasting sunflower seeds enhances their flavor, adding a nutty taste that can elevate various dishes.
Step 10
4.3.2 Name TWO uncooked dishes that can be prepared by adding sunflower seeds.
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Salads
Smoothies
Step 11
4.3.3 Discuss the nutritional value of sunflower seeds.
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Sunflower seeds are high in proteins and fats, particularly unsaturated fats, making them a healthy addition to diets. They also provide essential vitamins and minerals, including vitamin E and magnesium.
Step 12
4.4.1 Name TWO forms of unflavoured gelatine that can be used in the preparation of the jelly.
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Leaf gelatine
Powdered gelatine
Step 13
4.4.2 Give ONE reason for each of the following when preparing the jelly: (a) Brush the mould lightly with oil or use a non-stick spray.
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(a) This prevents the jelly from sticking to the mould, facilitating easier release.
Step 14
4.4.2 (b) The hydrated gelatine mixture should not boil.
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(b) Boiling can cause the gelatine to lose its thickening ability, resulting in a runny jelly.
Step 15
4.4.2 (c) Fresh pineapple should be cooked before adding it to the jelly.
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(c) Raw pineapple contains bromelain, which breaks down proteins, preventing proper gel formation.
Step 16
4.4.3 Explain how the addition of the following ingredients will influence the gel formation: (a) Wine
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(a) Wine can affect gel formation; if it contains more than 30% of the total liquid, it may prevent the jelly from setting properly.
Step 17
4.4.3 (b) Yoghurt
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(b) Yoghurt can impact gel formation due to its higher protein content, contributing to a firmer texture.
Step 18
4.5.1 Discuss the role of sugar in the making of jam.
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Sugar acts as a preservative in jam making by inhibiting the growth of microorganisms. It also contributes to the sweetness and texture of the final product.
Step 19
4.5.2 Describe the following techniques used in the preparation of jam: (a) Sterilisation of jars
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(a) Sterilisation involves washing glass jars in hot soapy water, rinsing, and then boiling them for about 10 minutes to eliminate any bacterial growth.
Step 20
4.5.2 (b) Pureeing the apricots
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(b) Pureeing involves mashing or blending the apricots to a smooth pulp, which helps to incorporate them evenly into the jam.
