Read the extract below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2017 - Paper 1

1. Wash and Prepare Cherries: First, thoroughly wash the cherries and remove the stems. Then, pit the cherries using a cherry pitter.

2. Make Syrup: Prepare a syrup by mixing sugar and water in a pot. The ratio can be adjusted based on desired sweetness. Bring the mixture to a boil until the sugar dissolves.

3. Pack Cherries: Pack the cherries into sterilized jars, ensuring they are packed tightly but not crushed.

4. Fill with Syrup: Pour the hot syrup over the cherries, leaving some headspace at the top of the jar.

5. Seal Jars: Wipe the rim of the jar to remove any residue and seal with sterilized lids.

6. Process Jars: Process the jars in a boiling water bath to ensure they are sealed and preserve the cherries. This typically takes about 15-20 minutes.

7. Cool and Store: Allow the jars to cool completely at room temperature before storing them in a cool, dark place.

Net profit is calculated by subtracting total costs from the selling price.

Total cost = Food cost + Beverage cost = R3,500 + R2,500 = R6,000.

Net profit = Selling price - Total cost = R10,000 - R6,000 = R4,000.

Cost per person is calculated by dividing the total cost by the number of guests.

Cost per person = Total cost / Number of guests = R6,000 / 100 = R60.00.

• Name of the event and contact details
• Detailed menu options including costs
• Additional charges and any special requests
• Payment terms and conditions

To incorporate the eggs into the mixture, allowing for proper aeration and lightness in the pastry.

To finish the baking process without over-browning, allowing the pastry to set properly.

• Chocolate icing
• Sprinkles or powdered sugar

If the water is boiled for too long, it will evaporate excessively, leading to a dry mixture that will not properly rise during baking.

A pollo-vegetarian includes poultry in their diet while avoiding red meat and seafood. A pesco-vegetarian includes fish and seafood but avoids red meat and poultry.

To prevent the white beans from absorbing the red color, which may affect the final appearance and taste.

Soaking helps in reducing cooking time and softens the beans, resulting in a better texture.

Typically, it is recommended to serve 3-5 snacks per person for a cocktail function lasting two hours.

• Include both hot and cold savory snacks.
• Ensure the snacks are visually attractive and colorful.
• Use recognizable ingredients and maintain hygiene standards.
• Aim for a variety of textures and flavors in the snacks.

Serving sticky ribs may be unsuitable due to their potential messiness and difficulty to eat without utensils, which can detract from the formal nature of a cocktail function.

• Fruit dipped in chocolate
• Mini tarts
• Meringue cookies