3.1 Study the products below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2021 - Paper 1

Two natural preservatives used in the preparation of gherkins (Product C) are:

1. Salt
2. Vinegar

The functions of the natural preservatives are:

1. Inhibit Microbial Growth: Salt helps prevent the development and growth of microorganisms, which aids in food preservation.
2. Prevent Spoiling: Vinegar can inhibit enzyme activity, preventing spoilage and maintaining the quality of the food.

Basting a lamb roast offers several benefits:

1. Enhances Flavor: Basting helps to infuse the meat with additional flavors from the basting liquid, improving the overall taste.
2. Prevents Drying: It keeps the meat moist by preventing it from drying out during cooking, ensuring a tender and juicy result.

Two types of starch fillings that can be suggested for the lamb roast are:

1. Bread Crumbs: They provide a light and crispy texture when baked.
2. Couscous: This offers a fluffy texture and can absorb flavors well.

(a) Texture: Lamb is known for its tender texture which is smooth and fine-grained, making it enjoyable to eat. (b) Fat: The fat in lamb is firm, typically white or pinkish in color, which enhances its flavor and juiciness.

Replacing lamb with ostrich is considered healthier because:

• Lean Meat: Ostrich is leaner than lamb, containing less fat overall, which is beneficial for a low-fat diet.
• Low in Cholesterol: It generally has lower cholesterol levels, which is advantageous for heart health.

The statement that incorrect preparation and cooking of game could result in dry, tasteless meat can be motivated by the fact that:

• Cooking Method: Using inappropriate cooking methods such as roasting or grilling without proper moisture can lead to meat drying out.
• Basting: Failing to baste or marinate can result in loss of flavor and moisture, leading to a less enjoyable meal.

Several factors could have caused Susan's choux pastry to lack a cavity:

1. Incorrect Oven Temperature: If the oven was too cold, the pastry would not puff properly.
2. Insufficient Egg Beating: Not adequately beating the eggs could prevent the necessary air incorporation for rising.

The correct procedure for preparing choux pastry is:

1. Measure the ingredients accurately.
2. Melt the butter in boiling water.
3. Add all the flour at once and beat to a smooth ball that pulls away from the sides of the saucepan.
4. Cool the mixture slightly.
5. Add beaten eggs gradually until smooth and glossy.

The two techniques used to finish and decorate the pie are:

1. Edging: This involves using a fork to create a decorative edge on the crust, adding visual appeal.
2. Glazing: Applying a mixture of milk and beaten egg to the surface of the pie gives it a shiny, golden finish when baked.