Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2022 - Paper 1

The suitability can be evaluated as follows:

• Jewish guests do not consume pork, which includes the pork sausages and salami.
• They do not eat milk and meat products together, making the salami and feta quiches inappropriate.
• They avoid shellfish, thus shrimp spring rolls are not suitable.
• However, they can consume vegetarians items such as vegetable samosas and sweet corn stuffed peppered peppadews.

The ratio of fat to flour in the short crust pastry is correct. It can be expressed as: ext{Ratio} = rac{ ext{Fat}}{ ext{Flour}} = rac{125 ext{ g}}{250 ext{ g}} = rac{1}{2}

The two ingredients that can cause allergic reactions are:

1. Almond flour (for nut allergies)
2. Butter (for lactose intolerance)

Short crust pastry can be used for:

1. Tarts
2. Pies
3. Quiches

Stretching the pastry can lead to uneven cooking and result in shrinkage during baking.

Accurate measurement ensures the right proportions, affecting both the texture and structure of the final product.

This technique helps maintain an even thickness and prevents the pastry from becoming tough, which can happen if rolled inconsistently.

Benefits of blind-baking include:

1. Prevents the pastry from becoming soggy when a wet filling is added.
2. Ensures the crust cooks evenly and rises minimally.

Docking allows steam to escape, preventing large bubbles from forming in the pastry and ensuring an even bake.

The type of meringue prepared for the lemon maple meringue is Italian meringue.

To calculate the selling price: Total cost = Food cost + Overhead cost + Labour cost Total cost = R5,450 + R750 + R1,500 = R7,700 Profit = 45% of Total cost = 0.45 x R7,700 = R3,465 Selling Price = Total cost + Profit = R7,700 + R3,465 = R11,165

To calculate the food cost per person: Food cost per person = Food cost / Number of guests Food cost per person = R5,450 / 40 = R136.25

The choux pastry puffs should look:

• Hollow and dry on the inside
• Well puffed and evenly sized
• Any puffs that are not well puffed or have poor quality should be noted.

Choux pastry puffs are baked at different temperatures to allow steam to develop and form a structure while ensuring they do not dry out. The initial high temperature creates steam quickly, allowing the pastry to rise, followed by a lower temperature to finish baking without burning.

If too much water evaporates, the mixture will be too dense and may not expand properly, leading to a final product that is heavy and dense.

Adding flour to the prepared dough will create unbalanced proportions, possibly leading to a thick and tough texture in the final product.

Baked unfilled choux pastry puffs can be stored in an airtight container or freezer bag. They should be kept in a cool place for no longer than 3 days and can be frozen for several months.