The following dishes are recommended by a chef for a vegetarian guest: Chickpea Salad with Mixed Lettuce Leaves and Walnuts Grilled Soya Cutlets with Mushroom Sauce Steamed Baby Potatoes Chargrilled Vegetables 4.1.1 Name TWO main nutrients in chickpeas - NSC Hospitality Studies - Question 4 - 2021 - Paper 1

The dishes on the menu are quite suitable for a lacto-vegetarian with high cholesterol for several reasons:

• Chickpea Salad with Mixed Lettuce Leaves and Walnuts: This salad is packed with nutrients from leafy vegetables and healthy fats from walnuts, while being low in saturated fats.
• Grilled Soya Cutlets with Mushroom Sauce: The mushroom sauce is healthy and the soya is a good protein source without the harmful saturated fats typically found in meat.
• Steamed Baby Potatoes: Being low in cholesterol and a good source of vitamins, these are beneficial when prepared without adding too much fat.
• Chargrilled Vegetables: These are a healthy option as they retain most of their nutrients and are low in calories. In summary, all dishes exclude processed meats and high cholesterol ingredients, making them suitable for a guest with these dietary requirements.

Replacing meat with grilled soya cutlets offers various health benefits:

• Lower cholesterol levels: Soy products generally contain less saturated fat than meat, which can lead to lower cholesterol levels, beneficial for heart health.
• Rich in nutrients: Soya cutlets are rich in protein, vitamins, and minerals, providing essential nutrients without the negative effects associated with red meats.
• Weight management: As plant-based sources, they typically have fewer calories and are high in fiber, helping with weight management by promoting fullness.

To calculate the gross profit of the function:

Gross Profit = Selling Price - Food Cost
Gross Profit = R18,000 - R4,000
Gross Profit = R14,000

To calculate the net profit of the function:

Net Profit = Selling Price - (Food Cost + Overheads + Labour cost/staff salaries)
Net Profit = R18,000 - (R4,000 + R2,000 + R2,000)
Net Profit = R18,000 - R8,000
Net Profit = R10,000

Information that is NOT required on a quotation form includes the age of the client and the client's signature. These details are not typically necessary for the pricing and terms outlined in a quotation.

When preparing hors d'oeuvres, it is critical to maintain personal and kitchen hygiene. The chefs should ensure that:

• All ingredients are washed thoroughly.
• Foods are prepared in a tidy and organized manner to prevent cross-contamination.
• Different flavors and textures are balanced to enhance the dining experience.

For presenting hors d'oeuvres, the following practices should be adhered to:

• Arrange the hors d'oeuvres in an aesthetically pleasing manner, considering color contrasts and textures.
• Use suitable serving equipment that complements the presentation, such as decorative trays or plates.
• Ensure that they are accessible for guests to enjoy, while avoiding overcrowding of the serving platters.

The menu is unsuitable for a Hindu guest due to the presence of beef and pork items:

• Soy-glazed Beef Skewers: Since beef is prohibited in Hindu dietary laws, this dish is not acceptable.
• Pork Sausages with Mustard Dip: Similar to beef, pork is also forbidden for Hindu guests. Additionally, all dishes that do not provide vegetarian alternatives contradict the dietary preferences of many Hindus.

A suitable gelatine replacement for a vegan guest is agar-agar, derived from seaweed. It functions similarly to gelatine but is plant-based and does not contain any animal products, making it perfect for vegans.

Large quantities of sugar in the marshmallow mixture can pose several issues:

• It can weaken the gel structure, resulting in a mushy or unstable product that does not set properly.
• Excessive sugar can lead to increased sweetness, making the marshmallows less appealing to some guests.
• High sugar concentrations can also lead to crystallization, which impacts the texture and quality of the final product.