Study the menu below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Question 4
Study the menu below and answer the questions that follow.
MENU
Dinner
Creamy Mussel Soup with Croutons
Apple Sorbet
Leg of Lamb
Mornay Sauce
Minted Rice Timb... show full transcript
Worked Solution & Example Answer:Study the menu below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Step 1
Motivate why the menu is a table d'hôte menu.
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Answer
The menu is a table d'hôte menu because it offers a fixed selection of dishes at a set price, which is typical for this style. There are no choices in courses or dishes, simplifying the dining experience for guests.
Step 2
Select FOUR dishes on the menu that are NOT suitable for a person who has diabetes.
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Answer
Creamy Mussel Soup with Croutons
Minted Rice Timbales
Pumpkin Fritters with Caramel Sauce
Cremora Tart with Biscuit Crust
These dishes contain high carbohydrate ingredients or sugars that can spike blood sugar levels.
Step 3
Identify TWO dishes on the menu that are NOT suitable for a person who is allergic to wheat.
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Answer
Creamy Mussel Soup with Croutons
Cremora Tart with Biscuit Crust
Both of these dishes contain wheat-based ingredients, making them unsuitable for individuals with a wheat allergy.
Step 4
Name the preservation method used in making chutney.
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Answer
The preservation method used in making chutney is bottling, which typically involves using heat to destroy microorganisms and sealing the chutney to inhibit further microbial growth.
Step 5
Justify why the method in QUESTION 4.2.1 is used to preserve chutney.
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Answer
The bottling method preserves chutney by excluding air, which prevents the growth of bacteria. It also involves heat treatment to kill off any existing bacteria and natural preservatives such as sugar and acid that help to inhibit microbial growth.
