Study the pictures below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2018 - Paper 1

The technique applied in PICTURE B is known as docking. This involves piercing small holes into the raw pastry to allow trapped air to escape during the baking process. Docking prevents the pastry from puffing up excessively and helps maintain its desired texture.

Sealing the pastry shell with an egg wash before adding the filling serves two purposes. First, it helps create a barrier that prevents moisture from the filling from making the pastry soggy. Second, it provides a glossy finish and enhances the overall appearance of the baked dish.

Two nutrients found in lentils include:

• Protein: Lentils are a good source of plant-based protein, making them an essential part of vegetarian diets.
• Iron: Lentils provide iron, which is vital for transporting oxygen in the blood.

Lentils should be sorted before cooking to remove any impurities such as dirt, stones, or broken lentils. This ensures that the cooked lentils are clean and of high quality, promoting better texture and flavor in the final dish.

Salt is only added at the end of the cooking process for lentils because adding it too early can harden the lentils. This prolongs cooking time and can lead to uneven texture, making the lentils tougher.

The quiche in PICTURE A can be consumed by the following types of vegetarians:

• Pescatarians: They include fish in their diet but avoid other meats.
• Lacto-ovo vegetarians: They consume dairy products and eggs but do not eat meat or fish.
• Flexitarians: They primarily follow a vegetarian diet but occasionally include meat or fish.