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

The addition of extra sugar can significantly impact the setting of strawberry jelly. A higher sugar content may prevent the jelly from adequately gelling, leading to a softer and runnier consistency, as the excess sugar does not gel properly.

1. Brush the mould lightly with oil to create a non-stick surface, which helps in the easy release of the jelly once set.
2. Lightly spray the mould with non-stick spray to further ensure that the jelly does not stick to the sides.

1. Eggs or egg yolks
2. Milk or cream
3. Sugar
4. Flour or cornstarch for thickening.

Crème Pâtissière does not curdle at high temperatures due to the starch present, which helps stabilize the mixture and prevent the proteins in the eggs from coagulating excessively.

Keeping the utensils, equipment, and ingredients ice cold is essential to ensure that the fat in the pastry remains solid. This prevents the fat from melting prematurely, which can lead to a tough crust rather than a flaky one.

Sugar plays several roles in baked short crust pastry: it sweetens the dough, enhances browning through caramelization, and contributes to a tender texture by inhibiting gluten formation.

The technique shown in PICTURE A is Lining.

1. The pastry dough was over-mixed, which can develop gluten and cause shrinkage during baking.
2. Insufficient resting or chilling led to the fat melting too quickly in the oven.

The decoration for the fruit tartlet in PICTURE C is a lattice work topping.

1. Neck
2. Shoulder
3. Breast
4. Thick rib
5. Loin
6. Flank
7. Leg
8. Shin/shank.

The suitable cooking method is Stewing. This involves browning the meat slowly in a little oil, then simmering it in a covered pot with a small amount of liquid at a low boiling point of 85-99°C.

FAT: Evenly distributed, firm/hard, white fat. TEXTURE: Smooth, fine grain, firm and not dry.

To prevent the loss of sarcoplasm, it is essential not to wash or immerse the meat in water before cooking. Instead, the meat should be salted properly to maintain its natural juices and nutrients.

Labour cost = amount per hour x number of hours x number of waiters. Labour cost = R100 per hour x 7 hours x 5 waiters = R3500.

1. Music and entertainment
2. Large tent and Tiffany chairs.

Total cost = Cost of food and beverage + Food Cost + cost of hiring/labour. Total Cost = (R4500 + R1200 + R3000) + (R1500 + R4500 + R600 + R500) = R19300.