3.1 Study the picture below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2022 - Paper 1

The suitability of snacks for Jewish guests is as follows:

• Pork sausages and salami are not acceptable as they are not kosher.
• Jewish guests do not consume milk and meat products together, so dishes containing these should be avoided.
• They generally do not consume shellfish, which rules out some options.
• Acceptable items include vegetable samosas and chicken wings, as well as sweet corn stuffed pepperdews.

The ratio of fat to flour is calculated as follows:

Fat: 125 g butter + 60 g butter = 185 g total fat Flour: 250 g almond flour

Thus, the ratio is rac{185 g}{250 g}, which simplifies approximately to rac{3}{4}, not rac{1}{2}. Therefore, the ratio stated in the table is incorrect.

Ingredients that can cause allergic reactions include:

1. Almond flour (tree nut allergy)
2. Egg yolks (egg allergy)

Three uses of short crust pastry include:

1. Used to create tarts and pies.
2. As a base for quiches.
3. For making savory pastries.

Stretching the pastry can lead to shrinkage during baking, which results in loss of shape.

Accurate measurements ensure the correct ratios, which affect the texture and flavor of the pastry.

Rolling in one direction prevents uneven thickness and contributes to a consistent bake.

Two benefits of blind-baking are:

1. It prevents the crust from blistering.
2. It ensures that the pastry is cooked thoroughly before adding filling.

Docking helps:

1. To allow steam to escape during baking, preventing the pastry from puffing too much.
2. To maintain an even texture by preventing air pockets.

The type of meringue prepared is Italian meringue, as it is made by adding hot sugar syrup to whipped egg whites.

To calculate the selling price, first find the total cost:

Total cost = Food cost + Overhead cost + Labour cost Total cost = R5 450 + R750 + R1 500 = R7 700

Next, calculate the profit: Profit = 45% of Total cost Selling price = Total cost + Profit Selling price = R7 700 + (0.45 * R7 700) = R7 700 + R3 465 = R11 165

To find the food cost per person:

Food cost per person = Total food cost / Number of guests Food cost per person = R5 450 / 40 = R136.25

The choux pastry puffs appear good and successful, characterized by a hollow center, dry outside, and uniform size.

Choux pastry puffs are initially baked at a higher temperature (220°C) to allow steam to develop rapidly, creating a rise in the pastry. The temperature is then lowered to 180°C to complete the baking without burning.

If too much water evaporates, the final product will be dense and not raise properly due to insufficient steam formation.

Adding flour to the prepared dough will lead to improper texture, causing the puffs to collapse and not rise as intended.

Baked unfilled choux pastry puffs should be stored in an airtight container or a freezer bag to maintain their crispness. They can be kept in the refrigerator for up to three days or frozen for months.