4.1.1 Identify the type of meringue used to make each of the following: (a) Pavlova nests (b) Strawberry mousse 4.1.2 Describe a coulis - NSC Hospitality Studies - Question 4 - 2016 - Paper 1

The type of meringue used for the strawberry mousse is Italian meringue, made by pouring a hot sugar syrup into beaten egg whites.

A coulis is a sauce made by puréeing fruits or vegetables, often used as a garnish or flavoring. It can be sweetened to adjust the flavor, to enhance desserts or dishes.

The cream of tartar helps to stabilize the foam formed by the egg whites, ensuring that the meringue maintains its structure and doesn't collapse during baking.

Baked Pavlova nests should be stored in an airtight container at room temperature, away from humidity. They should not be refrigerated to prevent them from becoming chewy.

1. Brush or drizzle coulis over the fruit to add a layer of flavor and a shiny appearance.
2. Brush with melted jam to provide sweetness and create a glossy finish.

1. Ovo-vegetarian: they consume eggs but no dairy.
2. Lacto-vegetarian: they consume dairy products but no eggs.
3. Pescatarian: they include fish and seafood in their diet, but avoid meat from land animals.
4. Flexitarian: they primarily eat plant-based foods but occasionally consume meat or fish.

The gelatin can be substituted with agar-agar, which is derived from seaweed and is suitable for vegetarians, as it does not contain animal products.