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

The stuffing enhances the flavor of the beef olives because it adds moisture and depth to the dish, making it more flavorful. Additionally, it helps improve the presentation and can stretch the servings, as the stuffing fills the meat, creating a hearty dish.

1. Meat should be basted with fat or oil and roasted uncovered in the oven at a low temperature, around 150°C.

2. Season the venison according to taste using herbs and spices, which helps to enhance its natural flavor.

3. The venison fillet should be roasted at a low temperature (135°C to 165°C) to ensure it remains tender and juicy.

The suitable meat cut for a person suffering from high cholesterol is the Venison Fillet (picture C). Venison is generally lower in fat compared to other meats, making it a healthier choice. Choosing lean cuts minimizes saturated fat intake, which is beneficial for heart health.

The texture of the meat cut in picture B (Beef Olives) should be smooth, firm, and have a slight grain. It is crucial that the meat is not dry, ensuring it remains moist and tender when cooked.

Marbling refers to the intramuscular fat found in meat. It improves the texture, making the meat tender. The fat melts during cooking, enhancing the flavor and juiciness of the T-Bone Steak. Additionally, marbling can prevent the meat from drying out during cooking.

1. Dried beans are sorted to remove small stones or pebbles that may be harmful if ingested.

2. This process removes any pieces of the plant or foreign particles, ensuring that only quality beans are used for cooking.

1. Soaking softens and rehydrates the beans, reducing the cooking time significantly.

2. It helps to eliminate gases produced during digestion, making beans easier to digest.

Roasting sunflower seeds improves their flavor, making them more palatable and enhancing their nutty taste.

1. Salads such as mixed green salad.

2. Smoothies where sunflower seeds can be blended for added texture and nutrition.

Sunflower seeds are high in proteins and contain essential fatty acids, including Vitamin E. They are also rich in magnesium and manganese, promoting heart health. Additionally, they are high in fiber, aiding in digestion and providing sustained energy.

1. Granulated gelatine.

2. Powdered gelatine.

This prevents the dish from sticking to the mould, facilitating easier unmoulding once the jelly has set.

If boiled, the gelatine mixture can lose its thickening ability and may not set properly.

Fresh pineapple contains bromelain, an enzyme that breaks down protein, which can prevent the gelatine from forming a solid structure when added raw.

When more than 30% of the total gel volume consists of wine, it may cause the gelatine to solidify in hard particles, affecting the smoothness of the jelly.

The addition of yoghurt will create a firmer jelly due to its protein and mineral content, influencing the gel formation positively.

Sugar acts as a preservative, preventing the growth of microorganisms and extending the shelf life of the jam. It also enhances the flavor and sweetness of the fruit, contributing to the overall taste profile.

1. Wash glass jars in hot, soapy water and rinse well.

2. Boil them in water for about 10 minutes to ensure that no harmful bacteria remain, contributing to the preservation of the jam.

The apricots should be mashed, strained, or liquefied to achieve a smooth pulp, ensuring a consistent texture in the jam.