4.1 Study the label below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2016 - Paper 1

TVP offers numerous nutritional advantages for vegetarians, such as:

1. High Protein Content: TVP is rich in proteins, making it a valuable source of this macronutrient for those following a vegetarian diet.
2. High in Dietary Fiber: It contains dietary fiber, which is essential for digestive health and can help in maintaining a healthy weight.
3. Low in Calories: TVP is low in kilojoules, making it a good option for those looking to maintain or lose weight.
4. Low Glycaemic Index: Foods with a low glycaemic index help maintain stable blood sugar levels.
5. Rich in Vitamins and Minerals: TVP provides various essential vitamins and minerals, contributing to overall nutrition.

Types of vegetarians who may not purchase TVP include:

1. Lacto Vegetarians: Those who consume dairy but avoid all types of meat and fish may choose not to buy TVP if they don't prefer processed substitutes.
2. Ovo Vegetarians: Similar to lacto vegetarians, those who consume eggs but avoid other animal products might not see the need for TVP as a protein source.
3. Vegans: Vegans, who avoid all animal products including dairy and eggs, may be reluctant to buy products that include additional ingredients derived from animals.

A recommended technique is glazing. This involves brushing the surface of the pastry with an egg wash (a mixture of beaten egg and water) or milk before baking. The application of the glaze helps achieve a shiny, golden-brown finish, enhancing the visual appeal of the baked product.

To prevent shrinking of the pastry, consider the following methods:

1. Resting the Pastry: Allow the pastry to rest in the refrigerator after mixing and before rolling. This helps relax the gluten, reducing elasticity and subsequent shrinkage during baking.
2. Chilling the Pastry: Keep the pastry chilled during the preparation stages to prevent it from becoming too warm, which can lead to shrinkage as the fats melt.
3. Handling with Care: Ensure that the pastry is not over-handled or stretched during rolling and shaping, as this can cause it to shrink when baking.

Correct ingredients used in rich short crust pastry arranged in order are:

1. Flour
2. Butter
3. Eggs

Suitable cuts of mutton for a meat pie include:

1. Shoulder: Known for its tenderness and flavor, making it ideal for slow cooking.
2. Leg: Another popular cut that can be used, which provides good meat quality.
3. Neck: Often used for stews and pies due to its rich flavors once cooked properly.

The most suitable moist-heat method to cook meat cubes for the filling is stewing. This technique involves simmering the meat slowly in a covered pot with a small amount of liquid, allowing the flavors to develop while making the meat tender through a gentle cooking process. It is important to keep the temperature low to avoid boiling, which can toughen the meat.

Elastin does not break down during cooking, which means it remains tough and chewy. Therefore, it is important to trim elastin from the meat before cooking to ensure that the final dish is tender and visually appealing.

The roller mark on a mutton carcass would typically be brown or red/green. This indicates the classification of the meat, allowing consumers to identify the quality and tenderness of the cut.

The preservation method used for the pies involves freezing, which slows down the growth of bacteria and other pathogens. By keeping the pies at very low temperatures, enzyme activity is reduced, preventing spoilage and extending shelf life without the need for chemical preservatives.

Chemical preservatives are often used in food products to:

1. Increase Shelf Life: They help prevent the growth of bacteria, yeasts, and molds, thereby prolonging the usability of the product.
2. Prevent Spoilage: These preservatives inhibit enzyme activity that can lead to spoilage, ensuring food safety over time.
3. Maintain Quality: They help preserve flavor, texture, and appearance, which is crucial for consumer acceptance.

Warnings that should appear on food labels include:

1. Allergen Information: Indicating whether the product contains common allergens such as nuts or gluten.
2. Storage Instructions: Directions on how to store the product to maintain safety and quality, such as 'Keep frozen until use.'

Temperature plays a crucial role in baking choux pastry for several reasons:

1. Steam Production: The initial high temperature helps generate steam quickly, which is essential for the pastry to rise properly and create a hollow interior.
2. Browning: A consistent temperature is needed to ensure even browning, leading to a visually appealing finished product.

Water is an essential component in choux pastry for the following reasons:

1. Dough Consistency: It helps achieve the correct dough consistency, allowing for proper mixing and incorporation of air.
2. Steam Generation: During baking, the water turns into steam, which expands and causes the pastry to puff and rise, creating its signature texture.