Read the extract below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2017 - Paper 1

1. Start by washing the cherries thoroughly to remove any dirt.
2. Remove the stems and pits from the cherries carefully.
3. Prepare a syrup using sugar and water, bringing it to a boil until the sugar dissolves.
4. Pack the cherries into sterilized jars and cover them with the syrup, leaving appropriate headspace.
5. Seal the jars tightly and process them in a boiling water bath to ensure they are sealed effectively.

Net profit can be calculated using the formula:

Net Profit = Selling Price - Total Costs

Total Costs = Food Cost + Beverage Cost = R3,500 + R2,500 = R6,000

Thus, Selling Price = R10,000, so:

Net Profit = R10,000 - R6,000 = R4,000

Cost per person can be calculated by dividing the total costs by the number of guests:

Cost per person = Total Costs / Number of Guests = R6,000 / 100 = R60

1. Name and contact information of the company and client.
2. Details about the event such as date, time, and dietary requirements.
3. Information on additional charges or special requests.
4. Payment terms and cancellation policies.

(a) Step 4: This step allows for the proper incorporation of eggs without cooking them, ensuring a smooth batter. (b) Step 7: The lower temperature helps to dry the outside of the pastry, creating a crispy texture while allowing the inside to cook through.

1. Chocolate ganache.
2. Whipped cream.

If the water is boiled too long, it will evaporate, leading to a dough that is too dry and may not rise properly, resulting in dense and flat pastries.

A pollo-vegetarian includes poultry, dairy products, and eggs in their diet but excludes red meat, fish, and seafood. Conversely, a pesco-vegetarian includes fish and seafood but excludes red meat and poultry, while still consuming dairy products and eggs.

White beans will absorb color from the red speckled beans during cooking, which can affect their appearance.

Dried beans need soaking to ensure even cooking and to reduce cooking time; boiling without soaking can cause fractured skins and unevenly cooked beans.

Typically, for a two-hour function, it is recommended to serve 3-5 snacks per person.

1. Include both cold and savory snacks.
2. Ensure visual appeal by including at least three sweet options.
3. Ingredients should be recognizable and cater to dietary preferences.
4. Maintain hygiene and use contrasting textures.

Sticky ribs can be messy to eat at a cocktail function; they may require utensils which could detract from the casual ambiance. Moreover, they might not be convenient for guests who prefer bite-sized snacks.

1. Fruit dipped in chocolate.
2. Mini tarts.
3. Cheesecake bites.