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A trifle is a popular festive dessert and is prepared using layers of sponge cake, crème pâtissière, fruit and fruit jelly - NSC Hospitality Studies - Question 3 - 2018 - Paper 1
Question 3
A trifle is a popular festive dessert and is prepared using layers of sponge cake, crème pâtissière, fruit and fruit jelly. 3.1.1 Classify the dessert above. 3.1.2... show full transcript
Worked Solution & Example Answer:A trifle is a popular festive dessert and is prepared using layers of sponge cake, crème pâtissière, fruit and fruit jelly - NSC Hospitality Studies - Question 3 - 2018 - Paper 1
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3.1.2 Distinguish between a crème pâtissière and a crème brûlée referring to the ingredients and the preparation method.
Answer
| INGREDIENTS | CRÈME PÂTISSIÈRE | CRÈME BRÛLÉE |
|---|---|---|
| Starch | Corn flour/cake flour | No starch: corn flour/cake flour |
| Sugar | Uncaramelised sugar | Caramelised sugar |
| Eggs | Whole egg | Only egg yolk |
| PREPARATION METHOD | No baking | Baking |
| Boil, stirred on the stove plate/cook in a pot | No boiling and stirring inside bain-marie; using a blow-torch; caramelised using a blow-torch in the oven |
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3.2.2 Predict the end results of the following techniques:
Answer
(a) Tempering chocolate when making the chocolate curls makes the chocolate more resistant to melting and results in a smooth and shiny chocolate finish, which will be hard/set properly upon breaking.
(b) Boiling sugar to the desired stage leads to a light brown color and pleasant caramel taste, ensuring that the spun sugar can hold its shape and can be used to make thin threads.
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3.2.4 Explain the reaction of a person with a nut allergy if he/she consumes the item selected in QUESTION 3.2.3.
Answer
If a person with a nut allergy consumes praline, they may experience anaphylaxis, which can include symptoms such as swelling of the tongue, lips, or throat, difficulty in breathing, vomiting, abdominal cramps, hives, heart palpitations, and possibly lowered blood pressure leading to faintness.
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3.3 Discuss the suitability of the trifle for a person suffering from diabetes.
Answer
The trifle is not suitable for a person suffering from diabetes because it contains too much sugar, which can increase blood glucose levels. Additionally, it has high-fat content from whipped cream or custard and refined starch from the sponge cake, providing low fibre and complex carbohydrates.
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3.4.1 Describe the first process that should be followed when using gelatine powder to prepare fruit jelly for the trifle.
Answer
The first process involves hydrating or soaking the gelatine powder in cold water. This should be left to stand for about two minutes or longer to absorb the liquid and swell.
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3.4.3 How much gelatine powder must be used if the recipe states two sheets of gelatine? Motivate your answer.
Answer
If one sheet of gelatine is typically 1.7g to 3g, then for two sheets, you would require 3.4g to 6g. Therefore, if the recipe states two sheets of gelatine, you should use 3.4g or 5mlx2 = 5ml to dissolve.
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3.5.1 Suggest THREE types of vegetarians who would be able to eat the trifle. Give a reason for your answer.
Answer
- Lacto-vegetarians: They consume dairy products and can eat the trifle as it often contains cream.
- Ovo-vegetarians: They include eggs in their diet, which allows them to enjoy the custard in the trifle.
- Pescatarians: They may have a varied diet which can still include desserts like trifle due to its plant and dairy composition.
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3.6 Explain how the sterilising and sealing techniques are applied when bottling strawberries. Give a reason for applying the technique.
Answer
| STERILISING OF BOTTLES | SEALING THE BOTTLES |
|---|---|
| Wash bottles in hot, soapy water/give it an anti-bacterial wash for 10 minutes or more. In a container with boiling water, invert it upside down on oven racks to ensure that no residual water remains. Dry the lids with a towel. | Immediately close the bottle with lid while the mixture is still hot to ensure that no air can enter and the mixture remains preserved. Micro-organisms cannot survive without air, thus prolonging shelf life. |