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3.1 Study the products below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2021 - Paper 1
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3.1 Study the products below and answer the questions that follow. A TUNA IN BRINE B POWDERED MILK C GHERKINS 3.1.1 Identify the preservation methods used in produ... show full transcript
Worked Solution & Example Answer:3.1 Study the products below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2021 - Paper 1
Step 1
3.1.1 Identify the preservation methods used in products A–C.
Answer
The preservation methods used in the products are as follows:
- Product A (Tuna in Brine): Canning, as it preserves the fish by sealing it in a can with brine.
- Product B (Powdered Milk): Spray drying, which removes moisture to inhibit microbial growth.
- Product C (Gherkins): Pickling, as it involves soaking cucumbers in a solution of vinegar and salt.
Step 2
Step 3
3.1.3 Explain TWO functions of the natural preservatives named in your answer to QUESTION 3.1.2.
Answer
The functions of vinegar and salt as preservatives are:
- Vinegar: It lowers the pH, creating an environment that is hostile to bacteria and mold, thus prolonging the shelf life of the gherkins.
- Salt: It enhances the preservation by osmosis, drawing out moisture that could foster the growth of spoilage microorganisms.
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3.2.4 Justify why replacing lamb with ostrich is considered a healthier option.
Answer
Replacing lamb with ostrich is considered healthier because:
- Ostrich meat is lean, contributing lower fat content compared to lamb.
- It has a lower calorie count and cholesterol level, making it suitable for heart-healthy diets.
Step 8
3.2.5 Incorrect preparation and cooking of game could result in dry, tasteless meat. Motivate the statement above.
Answer
Improper preparation and cooking techniques for game meat can lead to dryness and lack of flavor due to:
- Overcooking, which removes natural juices and moisture from the meat.
- Not marinating or using fat during cooking can result in a bland flavor, as game meats generally require moisture to enhance taste.
Step 9
3.4.1 Explain to Susan what could have caused the choux pastry product to have no cavity.
Answer
Several factors could cause the choux pastry to lack a cavity:
- If the oven was too cold, the pastry might not puff properly.
- Inadequately beaten eggs or incorrect proportions of ingredients can affect the leavening process, preventing the formation of a cavity.
Step 10
3.4.2 Advise Susan on the correct procedure she has to follow when preparing choux pastry. List the steps in the correct order.
Answer
The correct procedure for preparing choux pastry is as follows:
- Measure the ingredients accurately.
- Melt the butter in boiling water.
- Add all the flour at once and stir vigorously until a smooth ball forms.
- Cook the mixture until it pulls away from the sides of the saucepan.
- Add eggs one at a time, beating well after each addition.
Step 11
3.5.1 Identify TWO techniques that were used to finish off and decorate the pie. Describe EACH technique.
Answer
Two techniques used to finish and decorate the pie are:
- Edging: Using a fork to crimp the edges of the pie, creating a decorative finish and ensuring the pie crust seals properly.
- Glazing: Brushing the pie with milk or egg wash before baking to give it a golden, shiny appearance.