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3.1 Study the products below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2021 - Paper 1
Question 3
3.1 Study the products below and answer the questions that follow. Identify the preservation methods used in products A–C. A TUNA IN BRINE B POWDERED MILK ... show full transcript
Worked Solution & Example Answer:3.1 Study the products below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2021 - Paper 1
Step 1
3.1.1 Identify the preservation methods used in products A–C.
Answer
The preservation methods used in the products are:
- A. Tuna in Brine: Canning is utilized, which involves sealing the fish in a can and heating to kill microorganisms.
- B. Powdered Milk: Drying is employed to remove moisture content, thus preventing spoilage and extending shelf life.
- C. Gherkins: Pickling is used, often involving brining and the addition of vinegar to prevent spoilage.
Step 2
Step 3
3.1.3 Explain TWO functions of the natural preservatives named in your answer to QUESTION 3.1.2.
Answer
The functions of the natural preservatives are:
- Vinegar: It inhibits the growth of pathogenic bacteria, thus preserving the integrity of the food.
- Salt: It prevents moisture accumulation, thereby impeding the development of mold and other spoilage organisms.
Step 4
3.2.1 Motivate the benefits of basting the lamb roast.
Answer
Basting the lamb roast has several benefits:
- It enhances the flavor by allowing the juices to seep back into the meat, enriching its taste.
- Basting helps maintain moisture, preventing the meat from drying out during the cooking process.
Step 5
Step 6
3.2.3 Give the quality characteristics of lamb with regards to:
Answer
(a) Texture: Lamb should have a tender texture, often described as fine-grained. It should not be tough or chewy. (b) Fat: The fat in lamb should be firm, white, and creamy, not oily or greasy, contributing to flavor and moisture.
Step 7
3.2.4 Justify why replacing lamb with ostrich is considered a healthier option.
Answer
Ostrich is often considered a healthier option because:
- It is leaner than lamb, containing less fat which makes it a preferable choice for those looking to reduce fat intake.
- Additionally, ostrich meat has lower cholesterol levels compared to lamb, contributing to heart health.
Step 8
3.2.5 Motivate the statement: Incorrect preparation and cooking of game could result in dry, tasteless meat.
Answer
Improper preparation of game, such as not larding or barding, can lead to moisture loss during cooking. Game meat tends to be lean and requires careful cooking methods to retain flavor and moisture. Overcooking or unsuitable methods can cause it to become tough and dry, resulting in an unpalatable taste.
Step 9
3.4.1 Explain to Susan what could have caused the choux pastry product to have no cavity.
Answer
Several factors could have prevented the choux pastry from developing a cavity:
- The oven temperature may have been too low, affecting the rising process.
- The dough could have been too wet or too dry, leading to improper cooking.
- If eggs were not adequately beaten or incorporated, the mixture might not have risen properly.
Step 10
3.4.2 Advise Susan on the correct procedure she has to follow when preparing choux pastry. List the steps in the correct order.
Answer
The steps to prepare choux pastry correctly are:
- Measure the ingredients accurately.
- Melt the butter in boiling water.
- Add all of the flour at once and mix until a smooth ball forms.
- Remove from heat and let cool slightly.
- Add eggs one at a time, beating well after each addition until fully incorporated.
Step 11
3.5.1 Identify TWO techniques that were used to finish off and decorate the pie. Describe EACH technique.
Answer
Two techniques to finish off and decorate the pie are:
- Edging: This involves using a fork to create a decorative pattern along the pie's edge, enhancing its visual appeal.
- Glazing: Applying a mixture of milk and egg wash over the pie before baking gives it a shiny, golden finish.