4.1.1 Identify the type of meringue used to make each of the following: (a) Pavlova nests (b) Strawberry mousse 4.1.2 Describe a coulis - NSC Hospitality Studies - Question 4 - 2016 - Paper 1

The type of meringue used in strawberry mousse is Italian meringue.

A coulis is a purée of raw or cooked fruit (like strawberries) that is usually strained to create a smooth sauce, often used as a topping or garnish in desserts.

The function of cream of tartar in the Pavlova nests is to stabilize the egg whites during whipping, helping to maintain the structure and volume of the meringue.

Baked Pavlova nests should be stored in an airtight container in a cool, dry place, away from humidity. They should not be refrigerated to avoid becoming soggy.

Firstly, fruit can be glazed by brushing or drizzling a warm, concentrated sugar syrup over them, which gives a shiny finish. Secondly, fruit can also be brushed with jam, which adds flavor and preserves the fruit.

1. Ovo-vegetarians: They consume eggs and can eat the Pavlova nests because they contain eggs.
2. Lacto-vegetarians: They may also eat Pavlova nests since it contains dairy cream.
3. Pescatarians: They can eat nearly all vegetarian foods including Pavlovas since they include eggs and dairy.
4. Flexitarians: They may occasionally consume vegetarian dishes like Pavlova nests as it fits their diet.

A suitable substitute for gelatin would be agar-agar, which is derived from seaweed and is suitable for vegetarians. This works as a gelling agent just like gelatin but does not contain any animal products.