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Study the menu below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Question 4
Study the menu below and answer the questions that follow. MENU Dinner Creamy Mussel Soup with Croutons Apple Sorbet Leg of Lamb Mornay Sauce Minted Rice Timb... show full transcript
Worked Solution & Example Answer:Study the menu below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Step 1
Motivate why the menu is a table d'hôte menu.
Answer
The menu is considered a table d'hôte menu because it offers a fixed number of courses at a set price, allowing diners to enjoy a complete meal without making individual choices for each dish. Additionally, the entire menu is presented as a package, which is characteristic of table d'hôte dining.
Step 2
Select FOUR dishes on the menu that are NOT suitable for a person who has diabetes.
Answer
The following dishes on the menu may not be suitable for a person with diabetes:
- Creamy Mussel Soup with Croutons - Contains carbohydrates from croutons.
- Mornay Sauce - Typically contains cheese and could be high in fats.
- Pumpkin Fritters with Caramel Sauce - High in sugar from the caramel.
- Cremora Tart with Biscuit Crust - Likely high in sugar and carbohydrates.
Step 3
Identify TWO dishes on the menu that are NOT suitable for a person who is allergic to wheat.
Answer
The following dishes contain wheat and are therefore unsuitable for someone with a wheat allergy:
- Creamy Mussel Soup with Croutons - Contains croutons made from wheat bread.
- Cremora Tart with Biscuit Crust - Biscuit crust is usually made from wheat flour.
Step 4
Step 5
Justify why the method in QUESTION 4.2.1 is used to preserve chutney.
Answer
The bottling method is used to preserve chutney because it prevents the growth of bacteria and fungi. The addition of vinegar and sugar helps to create an acidic environment that further inhibits microbial growth, ensuring the chutney remains safe and edible for longer periods.