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4.1 Study the label below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2016 - Paper 1
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4.1 Study the label below and answer the questions that follow. Juicy meat-free pies with cheese in a rich short crust pastry Fry's Family MEAT-FREE (TVP) TWO MUTT... show full transcript
Worked Solution & Example Answer:4.1 Study the label below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2016 - Paper 1
Step 1
Step 2
4.1.2 Determine the nutritional advantages of using TVP for vegetarians.
Answer
TVP offers several nutritional advantages for vegetarians:
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High in Proteins: TVP is a rich source of plant-based protein, essential for muscle repair and growth.
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Low in Fat: It is low in fat content, making it a heart-healthy choice compared to meat.
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Rich in Fiber: TVP products contain dietary fiber, which aids digestion and promotes satiety, assisting in weight management.
Step 3
4.1.3 Suggest THREE types of vegetarians that will not buy this product.
Answer
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Lacto-vegetarians: Individuals who consume dairy products but avoid meat, may not buy products that mimic meat.
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Ovo-vegetarians: These vegetarians eat eggs but do not consume any meat; they might steer clear of meat-like products.
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Vegans: Strict vegetarians who avoid all animal products are unlikely to purchase TVP if it’s processed or contains additives.
Step 4
4.1.4 Name and describe a technique that should be applied to the pastry before it is baked to give the pastry a shiny golden brown appearance.
Answer
The technique that should be applied is glazing. This involves brushing the pastry with an egg wash (a mixture of beaten egg and water) or milk before baking. This helps achieve a shiny, golden brown appearance as it enhances browning and provides a visually appealing finish.
Step 5
4.1.5 State THREE ways in which shrinking of the pastry can be prevented during the preparation process.
Answer
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Resting the Pastry: After mixing, the pastry should be rested in the refrigerator to help relax the gluten and prevent shrinkage during baking.
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Avoid Overworking: Handle the pastry gently and avoid excessive kneading or stretching, which can cause it to shrink in the oven.
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Chill at Each Stage: Chill the pastry after rolling and shaping to ensure it maintains its form and minimizes shrinkage.
Step 6
4.1.6 The ingredients on the label above are incorrect. Select THREE correct ingredients used in rich short crust pastry and arrange them in the correct order.
Answer
- Flour
- Butter
- Eggs
These are essential ingredients in rich short crust pastry, which provides the desired texture and flavor.
Step 7
4.2.1 Recommend THREE suitable cuts in a mutton carcass that can be used to prepare a meat pie.
Answer
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Shoulder: A well-marbled cut that offers flavor and tenderness when cooked.
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Leg: Offers lean meat that is perfect for pies when stewed.
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Neck: Contains connective tissue that breaks down during slow cooking, adding flavor and richness.
Step 8
4.2.2 Name and explain the most suitable moist-heat method to cook the meat cubes for the filling.
Answer
The most suitable method is stewing. This involves cooking meat slowly in a covered pot with a small amount of liquid. Stewing allows the meat to become tender while absorbing flavors from the cooking liquid. It is crucial to keep the temperature low to prevent toughening the meat.
Step 9
4.2.3 Explain why all elastin should be trimmed off the meat before cooking it.
Answer
Elastin does not break down during cooking, which can lead to a chewy and unpalatable texture. Trimming it off ensures that the meat is tender and visually appealing, as the remaining meat will cook more evenly and with a better mouthfeel.
Step 10
4.2.4 Determine the colour of the roller mark that would be found on a mutton carcass. Give a reason for the answer.
Answer
The roller mark on a mutton carcass is typically brown/red/green. This classification indicates the quality and tenderness of the meat. The colour helps buyers understand the product's suitability for their needs.
Step 11
4.3.1 Explain how the preservation method above preserves the pies for use later.
Answer
The preservation method of freezing works by reducing the temperature to 0°C or lower. This process slows down the growth of bacteria and enzyme activity, helping to maintain the flavor, texture, and nutritional quality of the pies over extended periods, allowing for safe storage.
Step 12
4.3.2 Some companies use chemical preservatives in food products. Justify the statement.
Answer
Chemical preservatives extend the shelf life of food products by preventing spoilage caused by microorganisms. They inhibit the growth of bacteria, yeasts, and molds. Additionally, they help prevent oxidation that can lead to rancidity, ensuring products remain safe and consumable for longer durations.
Step 13
4.3.3 Suggest TWO warnings that should appear on a food label.
Answer
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Allergens: Clearly state the presence of common allergens such as nuts, gluten, or soy to prevent adverse reactions for sensitive individuals.
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Storage Instructions: Indicate proper storage conditions to ensure safety and maintain product quality, such as 'Keep frozen' or 'Once thawed, do not refreeze.'
Step 14
4.4.1 Discuss the role of Temperature when baking choux crust.
Answer
Temperature is critical in baking choux crust as it determines the expansion and texture of the pastry. Initially, a high temperature is necessary to create steam, which causes the pastry to puff and form a hollow structure. Once set, reducing the temperature prevents burning and ensures an even bake, leading to a crisp exterior and a soft interior.
Step 15
4.4.2 Discuss the role of Water when baking choux crust.
Answer
Water plays an essential role in developing choux crust by creating steam during baking. This steam is what causes the pastry to rise and expand. Additionally, the water hydrates the flour and helps in gluten formation, which contributes to the structure of the pastry. However, the quantity of water must be balanced; too much can lead to a soggy texture.