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 are:

1. Salt: It draws out moisture and inhibits the growth of microorganisms.
2. Vinegar: Its acidic nature helps in preventing bacterial growth.

The functions of the natural preservatives are:

1. Salt: It not only enhances flavor but also creates an environment that is inhospitable to bacteria, reducing spoilage and extending shelf life.
2. Vinegar: The acidity of vinegar helps deter spoilage by preventing the growth of harmful bacteria and molds, ensuring the gherkins remain safe and palatable.

Basting the lamb roast is beneficial as it:

• Enhances browning: This improves the visual appeal of the meat.
• Retains moisture: By keeping the surface wet, basting prevents the meat from drying out during the cooking process.

Two suggestions for starch fillings are:

1. Couscous: A light and fluffy option that complements the lamb flavor.
2. Cooked mashed potatoes: This filling provides a rich and creamy texture, balancing the roast's taste.

3.2.3 (a) Texture: Lamb should have a smooth texture with fine grain, being tender and not dry. (b) Fat: The fat in lamb should be firm, white or pinkish in color, adding flavor and moisture to the meat.

Replacing lamb with ostrich is considered healthier because:

• Ostrich is leaner than lamb, which means lower fat content.
• It has fewer kilojoules, making it a better choice for calorie-conscious diets.
• Ostrich also contains lower cholesterol levels, reducing the risk of heart disease.

The statement can be motivated because:

• Game meat is inherently lean, and without proper cooking methods like basting or marinating, it could dry out, leading to a tough texture.
• Insufficiently cooked game results in a lack of moisture and flavor, making it unpalatable.

The lack of cavity in the choux pastry could be due to several factors:

• If the oven temperature was too low, it wouldn't allow the pastry to rise properly.
• If the puffs were over baked, they might dry out and collapse.
• Eggs not being beaten sufficiently affects the structure needed for expansion.
• Incorrect ratios of ingredients could lead to a mixture that is too stiff to rise.

The correct procedure for preparing choux pastry includes the following steps:

1. Measure the ingredients accurately.
2. Melt the butter in boiling water.
3. Add all the flour at once and beat to form a smooth ball that pulls away from the sides of the saucepan.
4. Cool the mixture slightly before adding eggs one at a time, ensuring thorough mixing after each addition.
5. Check consistency and ensure the mixture is pliable before piping or shaping.

Two techniques used to finish and decorate the pie are:

1. Edging: A fork is used to decorate the edge of the pie, creating an appealing finish and ensuring that the pastry seals properly.
2. Glazing: A mixture of milk and whisked egg is brushed over the pie crust to provide a shiny, golden appearance once baked.