4.1 Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2022 - Paper 1
Question 4
4.1 Study the pictures below and answer the questions that follow.
4.1.1 Determine which cuts of meat are suitable for the meat in pictures B and D respectively.
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Worked Solution & Example Answer:4.1 Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2022 - Paper 1
Step 1
4.1.1 Determine which cuts of meat are suitable for the meat in pictures B and D respectively.
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Answer
The suitable cuts of meat for picture B (Beef Olives) are the Aitchbone, Top-side, Bolo, or Silverside, while for picture D (T-Bone Steak), the suitable cut is the Loin.
Step 2
4.1.2 Justify the use of a stuffing in picture B.
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The stuffing enhances the flavor of the Beef Olives as it contains no fat, adds moisture, improves the appearance of the dish, and provides a variety of interesting tastes.
Step 3
4.1.3 Give THREE rules to apply when roasting a venison fillet.
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The meat should be basted with fat or oil and roasted uncovered at a low temperature in the oven (around 150°C).
The venison fillet must be seasoned according to taste using condiments, herbs, and basting mixtures.
The fillet should be cooked at a low temperature to ensure it's tender and juicy.
Step 4
4.1.4 Select the meat cut in pictures A–D that will be suitable for a person suffering from high cholesterol. Motivate your answer.
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The cut suitable for a person with high cholesterol is the Venison Fillet (Picture C), as it is lean and contains less fat compared to the other meat cuts.
Step 5
4.1.5 Describe the characteristics of the texture of the meat cut in picture B.
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The texture of the Beef Olives is smooth and firm, without being dry, which indicates that it is properly cooked and retains its moisture.
Step 6
4.1.6 Explain the benefits of the marbling in meat cut D.
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Marbling in the T-Bone Steak improves the texture of the meat, prevents it from drying out during cooking, enhances tenderness, and adds flavor.
Step 7
4.2.1 Give TWO reasons for the following procedures in the preparation of dried beans: Sorting.
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To remove small stones or pebbles that may be present.
To eliminate pieces of the plant or other foreign particles.
Step 8
4.2.2 Give TWO reasons for the following procedures in the preparation of dried beans: Soaking in water before cooking.
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Soaking softens or rehydrates the beans, reducing the cooking time required.
It helps in improving the texture of the beans.
Step 9
4.3.1 Give ONE benefit of roasting sunflower seeds during food preparation.
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Roasting sunflower seeds improves their flavor, making them more palatable.
Step 10
4.3.2 Name TWO uncooked dishes that can be prepared by adding sunflower seeds.
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Salads.
Smoothies.
Step 11
4.3.3 Discuss the nutritional value of sunflower seeds.
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Sunflower seeds are high in proteins, Vitamin E, magnesium, and manganese. They also contain healthy fats, particularly unsaturated fat, and are rich in fiber, making them a nutritious addition to diets.
Step 12
4.4.1 Name TWO forms of unflavoured gelatine that can be used in the preparation of the jelly.
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Granulated gelatine.
Powder form gelatine.
Step 13
4.4.2 Give ONE precaution to be taken when preparing the jelly: Brush the mould lightly with oil or use a non-stick spray.
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Brushing the mould prevents sticking and makes it easier to unmould the jelly.
Step 14
4.4.2 Give ONE precaution to be taken when preparing the jelly: The hydrated gelatine mixture should not boil.
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Boiling will lead to scorching and the loss of thickening ability, which affects the jelly's consistency.
Step 15
4.4.2 Give ONE precaution to be taken when preparing the jelly: Fresh pineapple should be cooked before adding it to the jelly.
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Cooking fresh pineapple destroys the proteolytic enzyme Bromelain, which will prevent gel formation.
Step 16
4.4.3 Explain how the addition of the following ingredients will influence the gel formation: Wine.
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Wine can form a firmer jelly; however, the presence of too much alcohol can cause the gel to solidify in a less stable form.
Step 17
4.4.3 Explain how the addition of the following ingredients will influence the gel formation: Yoghurt.
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Yoghurt can affect gel formation due to its protein content, potentially resulting in a firmer jelly and introducing additional minerals that enhance texture.
Step 18
4.5.1 Discuss the role of sugar in the making of jam.
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Sugar acts as a preservative, helping to inhibit microbial growth and prevent spoilage. It also enhances the flavor and contributes to the gel formation during cooking.
Step 19
4.5.2 Describe the following techniques used in the preparation of jam: Sterilisation of jars.
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Wash glass jars in hot soapy water and rinse well.
Boil them for about 10 minutes or place them in a warm oven to sterilize and eliminate bacteria.
Step 20
4.5.2 Describe the following techniques used in the preparation of jam: Pureeing the apricots.
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To prepare apricots for jam, they should be mashed or strained, resulting in a smooth pulp that ensures even consistency in the finished product.
