4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1

Stewing is advantageous for preparing lamb shanks because it involves slow cooking at low temperatures. This method tenderizes tougher cuts of meat by breaking down connective tissue, making the lamb flavorful and soft, due to the gelatin released during cooking.

A suitable accompaniment for the stewed lamb shanks could be mashed potatoes, which complement the flavor of the lamb and provide a creamy texture.

A banquet is a formal meal to which a group of guests is invited to celebrate an event, to honour special guests or mark a special occasion, typically involving a minimum of 50-100 guests.

The Food and Beverage Service department and the Food Preparation department would be required to plan and prepare for the banquet.

When planning the banquet menu for Jewish guests, it is important to ensure that all food is kosher, meaning it adheres to dietary laws. Additionally, care should be taken to avoid mixing meat and dairy products in the meal, and to ensure that no shellfish or non-kosher meats are included.

For a function of 100 guests, it is recommended to have approximately 8-10 waiters to ensure efficient service.

The pastry used to make the vol-au-vent is puff pastry.

(a) Butter contributes to the rich flavour and better taste of the pastry, and helps with the light golden color. (b) Water helps develop the gluten in the flour, enables steam to form during cooking, and contributes to the flaky texture of the pastry.

Two savoury fillings that may be used in the vol-au-vent are creamed spinach and chicken with mushrooms.

A successful vol-au-vent should be light in texture, flaky, with a light golden brown color and a rich delicate taste. Additionally, it should maintain its structure without collapsing.

Two types of gelatin are powdered gelatin and sheet gelatin.

(a) Adding too much sugar will weaken the gel and may prevent it from setting properly. (b) Adding lemon juice can also weaken the gelatin, causing it to melt more easily. (c) Setting the dish at 20 °C may lead to improper setting, as gelatin typically requires a cooler temperature to solidify effectively.

The Christmas pudding is traditionally steamed in a mold or a steamer, ensuring that no water splashes into the bowl while cooking. This method retains moisture and prevents the pudding from becoming dry.

The dessert may be presented by carefully turning it out onto a serving plate, garnished appropriately, and optionally flambéed for a dramatic effect just before serving.

Two suitable sauces for the Christmas pudding are custard and brandy sauce.

Good nutrition is vital for HIV positive individuals as they require a well-balanced diet to support their immune system, maintain their health, and properly manage the side effects of medication. Nutritional needs vary, and meeting these needs helps in promoting overall wellbeing.