3.1 Study the menu for a pre-dinner cocktail function below and answer the questions that follow - English General - NSC Hospitality Studies - Question 3 - 2024 - Paper 1
Question 3
3.1 Study the menu for a pre-dinner cocktail function below and answer the questions that follow.
MENU
PRE-DINNER COCKTAIL FUNCTION
Pulled Pork Tacos
Deep Fried S... show full transcript
Worked Solution & Example Answer:3.1 Study the menu for a pre-dinner cocktail function below and answer the questions that follow - English General - NSC Hospitality Studies - Question 3 - 2024 - Paper 1
Step 1
Suggest the number of snacks that should be served for each guest.
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Answer
The ideal number of snacks to serve at a cocktail function is typically between 2 to 5 snacks per person. This range ensures that guests have enough to enjoy without feeling overwhelmed.
Step 2
Using the principles of menu planning, critique the choice of snacks under the following headings: (a) Colour.
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Answer
The color of the snacks is crucial in making the menu visually appealing. In this menu, the snacks display a limited color variation. For example, the Pulled Pork Tacos and Lamb Riblets are both predominantly brown, while the Custard Pancakes, Chocolate Ganache Cake, and Lemon Meringue Tart share a similar light yellow hue. A more diverse color palette could enhance the overall aesthetic.
Step 3
Using the principles of menu planning, critique the choice of snacks under the following headings: (b) Type of function.
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The chosen snacks may not be suitable for a cocktail function due to portion sizes and accessibility. Snacks like Pulled Pork Tacos and Lamb Riblets are messy and may require cutlery, which can complicate the cocktail experience. Ideally, bite-sized hors d'oeuvres should be selected instead.
Step 4
Discuss THREE guidelines to follow when presenting/displaying the cocktail snacks at the function.
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Use aesthetically pleasing platters that enhance visual appeal.
Ensure portions are appropriately sized for easy consumption.
Include both hot and cold options to cater to different preferences.
Step 5
Motivate why the cocktail snack menu is NOT suitable for a diabetic guest.
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The cocktail snack menu is not suitable for a diabetic guest as several items may be high in sugar and unhealthy fats. For example, the Chocolate Ganache Cake and Lemon Meringue Tart contain sugars, while the Pulled Pork Tacos and Lamb Riblets are high in cholesterol, which can adversely affect blood sugar levels.
Step 6
Discuss TWO staff requirements that management should consider when determining the number of guests attending the function.
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Answer
Management should consider the number of kitchen and serving staff required to efficiently prepare and serve the food. Additionally, the skill level of the staff should match the complexity of the menu items, ensuring that the food is prepared and presented correctly.
Step 7
Name TWO types of furred game from which the venison steaks can be obtained.
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Answer
Kudu
Springbok
Step 8
Motivate why the venison steaks must be barded before cooking.
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Barding venison steaks is essential to prevent dryness during cooking. It adds flavor and moisture, as the fat envelops the meat, keeping it juicy and enhancing its overall taste.
Step 9
Describe how you would store the venison steaks in the freezer.
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To properly store venison steaks in the freezer, wrap them securely in plastic wrap or freezer bags, ensuring that all air is removed to prevent freezer burn. Label the packaging with the cut of meat, date, and number of portions to keep track of freshness.
Step 10
Selling price using a food cost percentage of 35%.
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Name TWO sweet choux pastry products that are deep-fried.
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Beignets
Churros
Step 13
Suggest TWO toppings used for the products named in QUESTION 3.5.1.
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Icing sugar
Melted chocolate
Step 14
Explain the function of the following ingredients used in the preparation of choux pastry: (a) Eggs.
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Eggs provide structure and stability to choux pastry. They help bind the ingredients together and allow the dough to rise by creating steam during baking.
Step 15
Explain the function of the following ingredients used in the preparation of choux pastry: (b) Water.
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Water creates steam when heated, which is crucial for the dough to rise. It also helps to form the soft texture characteristic of choux pastry.
Step 16
Suggest one place on a baking tray until cool, where you would store choux pastry.
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Choux pastry should be stored in a single layer on a baking tray, placed in a cool, dry area until it is fully cooled.
Step 17
How would you package this product for freezing?
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For freezing, choux pastry should be placed in an airtight container or resealable freezer bags to prevent freezer burn and maintain quality.
