4.1 Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2022 - Paper 1

The stuffing enhances the flavor of the cut because it contains no fat, enhances the appearance of the prepared dish, stretches the number of servings from the cut, and adds moisture, preventing drying out.

1. The venison fillet should be roasted at a low temperature (135°C - 165°C) to retain its tenderness.
2. Use an oven preheated to 150°C and roast uncovered to ensure moisture is retained.
3. Baste the meat regularly to enhance flavor and maintain juiciness.

The venison fillet in picture C is suitable for a person suffering from high cholesterol due to its low fat content and lean nature, making it healthier compared to other cuts.

The texture of the beef olives in picture B is smooth and tender, with a firm grain that is not dry, ensuring a pleasant mouthfeel.

The marbling in the T-Bone Steak (cut D) improves the texture and flavor, helps to retain moisture during cooking, and leads to a more tender meat experience.

1. Sorting removes small stones or pebbles that may be harmful if ingested.
2. It eliminates damaged or broken beans, ensuring a uniform quality for cooking.

1. Soaking softens and rehydrates the beans, reducing the cooking time considerably.
2. It utilizes less electricity or gas during the cooking process.

Roasting sunflower seeds improves flavor, giving them a richer and nuttier taste that enhances various dishes.

1. Salads.
2. Granola or muesli.

Sunflower seeds are high in protein and fat (unsaturated fatty acids), providing essential nutrients. They also contain magnesium, manganese, and are rich in fiber, making them a healthy addition to various diets.

1. Leaf gelatine.
2. Granulated or powdered gelatine.

Brushing the mould with oil prevents the dish from sticking or clinging to the mould, facilitating easier unmoulding.

A gelatine mixture should not be boiled as it can scorch easily, causing it to lose its ability to thicken appropriately.

Cooking fresh pineapple is necessary as it contains bromelain, an enzyme that can destroy the protein in gelatine and prevent proper gel formation.

Adding wine can influence gel formation as when more than 30% of the total volume consists of wine, it may cause the gelatine to solidify in hard particles, negatively affecting the texture.

Adding yoghurt can cause the gel formation to alter due to its protein and mineral content, which can lead to a weaker gel structure.

Sugar acts as a preservative in jam making, helping to prevent microbial growth while adding sweetness and enhancing the overall flavor.

To sterilise jars, first wash them in hot, soapy water and rinse well. Then, boil them in water for about 10 minutes to ensure they are free from any bacteria.

Pureeing the apricots involves mashing the fruit until smooth, straining or liquefying the mixture to achieve a consistent texture suitable for jam.