The following dishes are recommended by a chef for a vegetarian guest: Chickpea Salad with Mixed Lettuce Leaves and Walnuts Grilled Soya Cutlets with Mushroom Sauce Steamed Baby Potatoes Chargrilled Vegetables 4.1.1 Name TWO main nutrients in chickpeas - NSC Hospitality Studies - Question 4 - 2021 - Paper 1

The dishes offered are suitable for a lacto-vegetarian guest with a high cholesterol level, for the following reasons:

• The Chickpea Salad contains plenty of leafy vegetables and walnuts, which promote heart health and are low in saturated fats. Its high fiber content can help lower cholesterol.
• The Grilled Soya Cutlets are accompanied by a mushroom sauce, which is a healthier alternative to meat and does not contain unhealthy fats.
• Steamed Baby Potatoes provide essential nutrients without being refined, making them a healthy carbohydrate choice.
• Chargrilled vegetables are also beneficial, as they retain their nutrients and are low in calories and cholesterol. Therefore, the menu aligns well with dietary restrictions.

Replacing meat with grilled soya cutlets offers several health benefits:

• Lower fat content: Soya cutlets are typically lower in saturated fat compared to meat, which supports heart health.
• Rich in nutrients: They are a good source of protein, vitamins, and minerals while being cholesterol-free.
• Dietary fiber: Soya products usually contain fiber, which aids in digestive health and can contribute to weight management.
• Antioxidants: Regular consumption may help lower the risk of certain chronic diseases owing to their nutrient-rich profile.

To calculate the gross profit, the formula is:

$\text{Gross Profit} = \text{Selling Price} - \text{Food Cost}$

Using the figures provided:

$\text{Gross Profit} = R18,000 - R4,000 = R14,000$

The net profit is calculated using the formula:

$\text{Net Profit} = \text{Selling Price} - (\text{Food Cost} + \text{Overheads} + \text{Labour Cost})$

Substituting the values:

$\text{Net Profit} = R18,000 - (R4,000 + R2,000 + R2,000) = R18,000 - R8,000 = R10,000$

The age of the client is not typically required on a quotation form. Important information usually includes the client's name, the occasion, and the number of guests.

When preparing hors d'œuvres, the following should be considered:

• Ensuring personal and kitchen hygiene is maintained at all times while handling food.
• Preparing hors d’œuvres in bite-sized pieces for easy consumption and presentation.
• Using visually appealing and colorful ingredients to enhance the visual appeal of the dish.
• Ensuring that the taste is balanced and well-seasoned.

For the presentation of hors d’oeuvres:

• Place the hors d’oeuvres diagonally on platters to create an appealing arrangement.
• Use a variety of colors, shapes, and textures to heighten visual excitement.
• Maintain even spacing to provide clarity and ease of access for guests.
• Incorporate practical features like toothpicks or napkins for added convenience.

The menu is unsuitable for a Hindu guest due to the inclusion of pork and beef dishes:

• Hindus typically refrain from eating beef, as cows are considered sacred.
• Pork is also avoided by many Hindus due to dietary restrictions. Hence, the menu does not accommodate their religious and dietary requirements.

For a vegan guest, agar-agar can be recommended as a suitable substitute for gelatine. It is derived from seaweed and provides a similar gelling effect without any animal products.

Large quantities of sugar in the marshmallow mixture can lead to issues as follows:

• Excess sugar can weaken the gel, resulting in a less firm and less stable marshmallow.
• It may also prolong the setting process, making it difficult for the marshmallows to take shape.

Four techniques for preparing a gelatine dish are:

1. Soaking: Gelatine must be soaked in cold water to bloom before utilizing it in the mixture.
2. Heating: Gently heat the soaked gelatine to dissolve it fully before mixing it with other ingredients.
3. Cooling: Ensure the mixture is cooled slightly before placing it into the molds to prevent melting other components.
4. Unmolding: To release the gelatine dish from the mold, dip the base in warm water for a brief time or run a knife around the edges to assist in the process.