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Study the photograph below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2018 - Paper 1
Question 3
Study the photograph below and answer the questions that follow. A trifle is a popular festive dessert and is prepared using layers of sponge cake, crème pâtissière... show full transcript
Worked Solution & Example Answer:Study the photograph below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2018 - Paper 1
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3.1.2 Distinguish between a crème pâtissière and a crème brulée referring to the ingredients and the preparation method.
Answer
| INGREDIENTS | CRÈME PÂTISSIÈRE | CRÈME BRULÉE |
|---|---|---|
| Starch | Corn flour/cake flour | No starch/corn flour/cake flour |
| Sugar | No caramelised sugar | Caramelised sugar |
| Egg | Whole egg | Only egg yolk |
| PREPARATION METHOD | No baking | Baking |
| Boiled/stirred/on top of bain-marie/on the stove | No bain-marie/cook in a pot | |
| Not using a blow torch | Using a blow torch in the oven |
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3.2.2 Predict the end results of the following techniques:
Answer
(a) Tempering chocolate when making the chocolate curls ensures the chocolate is resistant to melting and provides a smooth, shiny chocolate finish, offering a hard and crisp texture.
(b) Boiling sugar to the desired stage results in a light brown or golden color and a pleasant caramel taste, ensuring that it holds its shape and can create threads.
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3.2.4 Explain the reaction of a person with a nut allergy if he/she consumes the item selected in QUESTION 3.2.3.
Answer
The reaction can include severe allergic symptoms such as swelling of lips and tongue, difficulty breathing, vomiting, abdominal cramps, and potentially life-threatening anaphylaxis that requires immediate medical attention.
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3.3 Discuss the suitability of the trifle for a person suffering from diabetes.
Answer
The trifle is not suitable for a diabetic person as it contains high sugar content, which can increase blood glucose levels. Additionally, the fat in the cream or custard and the refined starch in the sponge cake can adversely affect blood sugar control.
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3.4.1 Describe the first process that should be followed when using gelatine powder to prepare fruit jelly for the trifle.
Answer
The first process involves hydrating or blooming the gelatine. This can be done by sprinkling the gelatine powder over cold water and allowing it to soak for about two minutes, ensuring that it absorbs the liquid.
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3.5.1 Suggest THREE types of vegetarians who will be able to eat the trifle. Give a reason for your answer.
Answer
- Lacto-vegetarians: They consume dairy products, which means they can eat the cream in the trifle.
- Ovo-vegetarians: They can eat desserts containing eggs, such as those in the sponge cake.
- Pescatarians: They may eat the trifle as it does not contain meat.
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3.6 Explain how the sterilising and sealing techniques are applied when bottling strawberries. Give a reason for applying the technique.
Answer
| STERILISING OF BOTTLES | SEALING THE BOTTLES |
|---|---|
| Wash bottles in hot, soapy water/give a boil for 10 minutes or more. | Immediately close the bottle with lid while the mixture is still hot. |
| In a container with boiling water/ invert upside down in an oven. | Micro-organisms cannot enter the jar if sealed while hot. |
| Bottles can be sterilised without boiling. | Prolongs shelf life. |