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 to make strawberry mousse is Italian meringue.

A coulis is a sauce made from puréed and strained fruits or vegetables. It can be served as a sauce over desserts or as a component in savory dishes, typically highlighted by a smooth texture and adjusted flavor.

The cream of tartar helps to stabilize the egg whites during whipping, allowing the meringue to maintain its structure and volume, which is crucial for achieving the desired texture in Pavlova nests.

Baked Pavlova nests should be stored in an airtight container to prevent moisture absorption. They should be kept at room temperature, away from direct sunlight, and not in the fridge. It's important not to store them near strong smelling foods as that could affect their flavor.

1. Brush or drizzle a glaze over the fruit to create a shiny finish and enhance visual appeal.
2. Cook the fruit in a high-concentration sugar syrup which gives it shine and helps preserve its color and texture.

1. Ovo-vegetarian (eats eggs and vegetables)
2. Lacto-vegetarian (eats dairy products and vegetables)
3. Ovo-lacto vegetarian (eats both eggs and dairy along with vegetables)
4. Pescetarian (eats fish but not meat)

These types of vegetarians may enjoy Pavlova nests as they contain eggs, which align with their dietary preferences.

A suitable substitute for gelatin in the strawberry mousse is agar-agar, which is derived from seaweed. This is appropriate for vegetarians since it does not come from animal sources, unlike gelatin.