4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Question 4
4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow.
The Savera Hotel has a kosher kitchen. The hotel has been requested to ho... show full transcript
Worked Solution & Example Answer:4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Step 1
4.1.1 Distinguish between the characteristics of raw lamb and raw beef.
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Answer
Lamb is characterized by its light red color and fine, smooth texture, while beef has a bright red color and a firmer, smoother texture. Raw lamb typically presents a softer and more porous bone structure compared to the harder, whiter bones found in beef.
Step 2
4.1.2 Explain why stewing is a suitable cooking method to prepare the lamb shanks.
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Stewing is an effective method for cooking tougher cuts of meat like lamb shanks, as it involves cooking meat slowly at lower temperatures. This technique allows the collagen in the meat to break down, resulting in a tender and flavorful dish.
Step 3
4.1.3 Suggest a suitable accompaniment for the stewed lamb shanks.
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A suitable accompaniment for stewed lamb shanks could be mashed potatoes or couscous. Both provide a comforting starch that complements the rich flavors of the stew.
Step 4
4.2.1 Define the term banquet.
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A banquet is a formal meal for a large number of guests, typically served at special events such as weddings or celebrations. It often involves multiple courses and is planned to provide a lavish dining experience.
Step 5
4.2.2 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 Event Planning department would be crucial for organizing and executing the banquet successfully.
Step 6
4.2.3 Discuss THREE requirements to consider when planning the banquet menu for the Jewish guests.
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First, ensure that all food served is kosher, which means it adheres to dietary laws. Second, include vegetarian options, as some guests may prefer not to consume meat. Third, consider any food allergies or restrictions amongst guests to ensure a safe dining experience.
Step 7
4.2.4 Determine the number of waiters you will need for the function.
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For a banquet of 100 guests, it is generally recommended to have about 1 waiter for every 10 guests, so approximately 8 to 10 waiters would be necessary to ensure adequate service.
Step 8
4.3.1 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
4.3.2 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 adds a flaky texture to the pastry.
(b) Water is crucial as it develops the gluten in the flour, which helps to create the structure and allows the pastry to rise when baked.
Step 10
4.3.3 Suggest TWO savoury fillings that may be used in the vol-au-vent.
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Two savory fillings that may be used in the vol-au-vent are:
Creamed spinach
Chicken and mushroom
Step 11
4.4.1 Name TWO types of gelatin.
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Two types of gelatin are powdered gelatin and sheet gelatin.
Step 12
4.4.2 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, which may cause it to not set properly.
(b) Adding lemon juice can also weaken the gelatin, resulting in a softer texture.
(c) Setting the dish at 20 °C may lead to incomplete setting, as it is generally more effective at lower temperatures.
Step 13
4.5.1 Describe the technique for cooking the dessert above.
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The Christmas pudding is typically steamed in a mold. To do this, the pudding mixture is placed in the mold, which is then covered with a cloth, and steamed over boiling water for several hours until cooked through, ensuring that water does not enter the pudding.
Step 14
4.5.2 Explain how the dessert above may be presented.
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The dessert can be presented by turning it out onto a plate, garnished with seasonal fruits or nuts, and optionally doused with a warm brandy sauce or served with custard.
Step 15
4.5.3 Recommend TWO suitable sauces for this dessert.
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Two suitable sauces for Christmas pudding are:
Custard
Brandy sauce
Step 16
4.6 Justify the statement about nutrition for HIV positive people.
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Good nutrition is crucial for HIV positive individuals as it helps to maintain their immune system, manage symptoms, and improve overall health. A balanced diet rich in vitamins and minerals may enhance the body's ability to fight infections and recover from illnesses.
