4.1 Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster - NSC Hospitality Studies - Question 4 - 2023 - Paper 1
Question 4
4.1 Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster.
4.1.2 Discuss how the addition of extra sugar will affect ... show full transcript
Worked Solution & Example Answer:4.1 Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster - NSC Hospitality Studies - Question 4 - 2023 - Paper 1
Step 1
Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster.
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Answer
Cooling Ingredients and Moulds: Place the ingredients and jelly mould in the fridge or freezer beforehand to lower their temperature.
Ice Bath Method: Create an ice bath by filling a larger bowl with ice water and setting the jelly bowl in it, which accelerates cooling.
Step 2
Discuss how the addition of extra sugar will affect the setting of the strawberry jelly.
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Answer
Adding a high amount of sugar can weaken the setting of jelly. It may take longer to gel because the sugar affects the gelling agents and can lead to a softer, runnier jelly.
Step 3
Describe TWO ways you would prepare the mould for the jelly.
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Oil the Mould: Lightly brush the jelly mould with a neutral oil to assist in easy removal after it has set.
Use Non-Stick Spray: Apply a light layer of non-stick cooking spray to the mould, ensuring the jelly releases smoothly.
Step 4
Name FOUR main ingredients used to prepare the Crème Pâtissière.
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Eggs (or egg yolks)
Milk (or cream)
Sugar
Starch (like flour or cornflour) for thickening.
Step 5
Explain why the Crème Pâtissière does not curdle at a high temperature.
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Crème Pâtissière is stable at high temperatures due to the starch content. The starch absorbs moisture and creates a gel-like structure that prevents the proteins in the eggs from curdling.
Step 6
Motivate why the utensils, equipment and ingredients must be kept ice cold when preparing short crust pastry.
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Keeping equipment and ingredients cold ensures that the fats in the pastry remain solid. This helps to prevent the melting of fat which negatively affects the texture and structure of the pastry, allowing it to maintain its flakiness.
Step 7
Explain the role sugar plays in the baked short crust pastry.
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Sugar contributes to the flavor and sweetness of the pastry. It also aids in the browning process by caramelizing during baking, which enhances the color and adds a desirable texture.
Step 8
Identify the technique in PICTURE A.
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The technique shown in PICTURE A is Lining.
Step 9
Give TWO reasons why the pastry in PICTURE B shrunk after baking.
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Over-Mixing: The dough was likely over-mixed, which leads to gluten development and causes shrinkage.
Insufficient Resting Time: The pastry did not rest adequately, preventing the gluten from relaxing before baking.
Step 10
Identify the decoration for the fruit tartlet in PICTURE C.
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The decoration in PICTURE C is a Lattice Work.
Step 11
Suggest the most suitable mutton cuts for the potjiekos dish.
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Neck
Shoulder
Loin
Flank
Step 12
Identify and describe the cooking method used when cooking the mutton.
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The cooking method used is Stewing/Braising. This involves browning the mutton in a small amount of fat, then cooking slowly in the potjie with liquid, ensuring the meat simmers gently.
Step 13
State TWO quality characteristics of the fat and texture of mutton.
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FAT
TEXTURE
Evenly distributed
Smooth
Firm/Hard
Fine grain
Step 14
Explain how the loss of sarcoplasm can be prevented during the preparation and cooking of the meat cuts for the potjiekos dish.
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To prevent the loss of sarcoplasm, avoid washing the meat before cooking, ensuring that the flavor components are retained. Additionally, sear the meat to lock in juices and maintain moisture.
Step 15
Calculate the labour cost for the duration of the function. Show ALL formulas and calculations.
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Labour cost = Rate per hour × Number of hours × Number of waiters
= R100 per hour × 7 hours × 5 waiters
= R3 500.
Step 16
Identify TWO items that form part of the wedding costs.
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Wedding Cake
Beverages
Step 17
Calculate the total cost of the wedding. Show ALL formulas and calculations.
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Answer
Total Cost = Food Cost + Hire + Labour Cost
= (R4500 + R1200 + R3000 + R1500 + R4500 + R600 + R500 + R3500)
= R19 300.
