Step-by-step preparation of bottled cherries

Step 1: Prepare the Cherries

• Wash the cherries thoroughly under running water.
• Remove the stems and pits from the cherries.

Step 2: Make Syrup

• Prepare a sugar syrup by combining water and sugar in a saucepan. Bring this to a boil until the sugar dissolves.

Step 3: Fill Jars

• Fill sterilized jars with the prepared cherries, ensuring they are packed tightly.

Step 4: Add the Syrup

• Pour the hot sugar syrup over the cherries, ensuring they are completely submerged.

Step 5: Seal and Process

• Wipe the rims of the jars and seal them with lids. Process in a water bath to ensure safety and longevity.

To find the total net profit, use the formula:

$\text{Net Profit} = \text{Selling Price} - (\text{Food Cost} + \text{Beverage Cost})$

$\text{Net Profit} = R10,000 - (R3,500 + R2,500) = R10,000 - R6,000 = R4,000$

To find the cost per guest:

$\text{Cost per Guest} = \frac{\text{Total Cost}}{\text{Number of Guests}}$

$\text{Cost per Guest} = \frac{R6,000}{100} = R60$

1. Name and contact details of the organisers and the venue.
2. Detailed menu options, including food and beverage choices.
3. Date and time of the event, along with any dietary requirements.
4. Payment terms, additional charges, and any special requests from the client.

(a) Step 4: This step involves cooling the mixture slightly to prevent the eggs from cooking too quickly and curdling when added.

(b) Step 7: This step reduces the heat to allow the pastry to set correctly without burning, creating a well-cooked exterior and airy interior.

1. Chocolate glaze: A rich chocolate icing that adds flavor and visual appeal.
2. Whipped cream: Lightly piped on top for a creamy texture and complementary taste.

If the water had been boiled for too long, it would evaporate excessively, resulting in a dry mixture. This would lead to a dense choux pastry that wouldn't rise properly, resulting in a poor texture.

A pollo-vegetarian includes poultry (such as chicken) in their diet but excludes red meat and seafood. In contrast, a pesco-vegetarian includes fish and seafood while excluding other meats, such as poultry and red meat.

White beans will take on the color of the red speckled beans if cooked together, altering the visual presentation and possibly the flavor.

Dried beans should be soaked before boiling to ensure even cooking and to prevent them from breaking apart, leading to a better texture.

Generally, a variety of 3 to 5 snacks per person is ideal for a cocktail function lasting two hours, providing enough options without overwhelming guests.

1. Include a range of both sweet and savory snacks for variety.
2. Present snacks attractively to enhance visual appeal.
3. Ensure all ingredients used are safe for consumption (allergies, dietary restrictions).
4. Prepare snacks that are easy to eat without utensils.

Serving sticky ribs may be unsuitable as they can be messy to eat, potentially requiring utensils or leaving hands sticky, which is not ideal for a cocktail setting.

1. Mini chocolate tarts: A rich and decadent bite.
2. Fruit skewers: Fresh and visually appealing.
3. Macarons: Delicate treats available in a variety of flavors.