Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2018 - Paper 1
Question 4
Study the pictures below and answer the questions that follow.
QUICHE WITH A TOMATO, CHILLI AND LENTIL FILLING
1. Identify the type of pastry used in PICTURE A.
2... show full transcript
Worked Solution & Example Answer:Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2018 - Paper 1
Step 1
Identify the type of pastry used in PICTURE A.
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Answer
The pastry used in PICTURE A is a short crust pastry.
Step 2
Name and explain the technique applied in PICTURE B.
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Answer
The technique applied in PICTURE B is docking. This involves piercing small holes into the raw pastry to allow any trapped air to escape, preventing the pastry from becoming soggy during baking.
Step 3
Motivate why the pastry shell above should be sealed with an egg wash before adding the filling.
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Answer
An egg wash should be applied to seal the pastry shell as it helps to prevent the filling from soaking into the pastry and keeps the pastry crisp and firm.
Step 4
Name TWO nutrients found in lentils.
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Answer
Lentils are rich in protein and dietary fiber.
Step 5
Explain why the lentils should be sorted before cooking.
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Lentils should be sorted to remove any dirt, stones, or broken lentils, ensuring uniform cooking and avoiding any unpleasant textures.
Step 6
Give a reason why salt is only added at the end when cooking lentils.
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Salt is added at the end because it can slow down the cooking process and cause the lentils to harden, making them less tender.
Step 7
Suggest THREE types of vegetarians who will consume the quiche in PICTURE A.
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