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

Using a stuffing in Beef Olives enhances the overall flavor of the dish. It adds moisture, prevents the meat from drying out during cooking, and introduces a variety of textures and tastes. Additionally, it allows for creative presentations and can make the dish more filling.

1. Ensure the meat is at room temperature before roasting to promote even cooking.
2. Roast the venison fillet uncovered, starting at a low temperature (150°C) to retain moisture, then increase the heat for browning.
3. Use a meat thermometer to ensure that the internal temperature reaches about 60°C for medium-rare to preserve tenderness.

The Venison Fillet (C) is the most suitable cut for someone with high cholesterol. Venison is typically leaner than other meats, containing less fat, which helps in managing cholesterol levels. Its lower saturated fat content makes it a healthier choice.

The texture of Beef Olives is typically tender yet slightly firm. It has a smooth grain due to the muscle fibers being cut thinly, allowing for easy chewing while also retaining sufficient moistness.

Marbling in T-Bone Steak (D) contributes significantly to the meat's flavor and tenderness. The intramuscular fat melts during cooking, enhancing juiciness and creating a rich taste. Additionally, it helps in moisture retention, preventing the steak from drying out.

1. To remove any small stones or pebbles that could harm teeth or be unpleasant in texture.
2. To eliminate broken or undesirable beans, ensuring a consistent quality in the batch being cooked.

Soaking dried beans in water softens them, reducing the cooking time and improving their digestibility. It helps in rehydrating the beans, allowing them to cook evenly.

Roasting sunflower seeds improves their flavor, enhancing their nutty taste and making them a popular addition to various dishes and snacks.

1. Salads, where they add crunch and nutrition.
2. Smoothies, incorporating seeds for added texture and health benefits.

Sunflower seeds are high in protein and dietary fiber, making them beneficial for muscle health and digestion. They contain vitamins E and B, as well as essential minerals like magnesium and manganese. Additionally, they have healthy fats, promoting cardiovascular health.

1. Powdered gelatine
2. Sheet gelatine (leaf gelatine)

To prevent the dish from sticking to the mould, facilitating easier un moulding.

A gelatine mixture should not be boiled as it can destroy its thickening ability, making it ineffective for setting.

Fresh pineapple contains bromelain, an enzyme that breaks down proteins in gelatine, which can prevent proper gel formation.

The addition of wine, when it comprises more than 30% of the mixture, may cause the gelatine to solidify in large particles, affecting the texture of the jelly.

Adding yoghurt can lead to a softer jelly formation due to protein and mineral salts in yoghurt, which can influence gel structure.

Sugar acts as a preservative in jam-making, inhibiting microbial growth and extending shelf life. It also adds sweetness and helps in gel formation with pectin.

Sterilize jars by washing and rinsing them in hot, soapy water, then boiling them for about 10 minutes to create a clean environment for storing the jam.

Pureeing the apricots breaks them down into a smooth pulp, which helps in uniform mixing with sugar and ensuring a consistent texture in the jam.