A school is hosting a function to thank all businesses in the area for their support and sponsorships throughout the year - NSC Hospitality Studies - Question 3 - 2023 - Paper 1
Question 3
A school is hosting a function to thank all businesses in the area for their support and sponsorships throughout the year. The organising committee decided to have a... show full transcript
Worked Solution & Example Answer:A school is hosting a function to thank all businesses in the area for their support and sponsorships throughout the year - NSC Hospitality Studies - Question 3 - 2023 - Paper 1
Step 1
3.1.1 Suggest the most suitable time to host this function.
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Answer
The most suitable time to host the function would be in the late afternoon or early evening, ideally between 17:00 and 19:00. This timing allows for a relaxed atmosphere, as guests can enjoy the event after work hours.
Step 2
3.1.2 State FOUR advantages of hosting a cocktail function.
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Social Interaction: A cocktail function encourages mingling, allowing guests to interact in a relaxed environment.
Variety of Food: Guests can sample a wide array of appetizers and drinks, making the experience diverse and enjoyable.
Space Efficiency: Cocktail functions require less space than formal dinners, enabling larger groups to gather comfortably.
Flexible Duration: Typically shorter than a formal dinner, cocktail functions fit well within a busy schedule.
Step 3
3.1.3 Distinguish between a finger lunch and a cocktail function.
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Finger Lunch: A finger lunch is usually served during lunch hours and includes smaller snacks intended to be eaten with minimal utensils, promoting a more casual dining experience.
Cocktail Function: A cocktail function is more formal, generally held in the evening, offering a variety of hors d'oeuvres that guests can enjoy while standing or mingling.
Step 4
3.2.1 Identify TWO dishes that can cause an allergic reaction to a guest.
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Fried Calamari with Tartar Sauce: This dish may contain seafood allergies.
Bread and Butter Pudding: This dish may trigger allergies related to dairy or gluten.
Step 5
3.2.2 Give THREE reasons why some of the dishes are not suitable for a guest suffering from high cholesterol.
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Fried Calamari: This dish is typically cooked in oil, which can be high in saturated fats, increasing cholesterol levels.
Beef Cordon Bleu: Contains high-fat meats and may be fried, contributing to higher cholesterol content.
Bread and Butter Pudding: This dessert contains refined sugars and fats that may not be suitable for those managing cholesterol.
Step 6
3.3.1 Calculate the selling price. Show ALL calculations and formulae.
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3.3.2 Calculate the gross profit. Show ALL calculations and formulae.
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Gross Profit = Selling Price - Food Cost
Using the selling price calculated above:
Gross Profit = R4,428.57 - R3,100 = R1,328.57
Therefore, the gross profit is R1,328.57.
Step 8
3.3.3 Name the type of cost for EACH of the following expenses:
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(a) Payment of salaries: This is a fixed cost.
(b) Stationery: This is an overhead cost.
Step 9
3.4.1 Identify TWO different types of legumes in the picture above.
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Kidney Beans
Chickpeas
Step 10
3.4.2 Explain how uncooked legumes should be stored.
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Uncooked legumes should be stored in airtight containers to keep them fresh. Additionally, they can be vacuum packed or stored in cool, dry places.
Step 11
3.4.3 Predict the result of adding salt to legumes at the start of the cooking process.
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Adding salt at the start of the cooking process may result in the legumes becoming tough, as it can hinder the absorption of water needed for softening.
Step 12
3.4.4 Motivate the value of including legumes in a vegetarian diet.
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Legumes are essential in a vegetarian diet due to their nutritional benefits. They are high in protein, low in fat, and rich in essential nutrients. Furthermore, they are economical and can help stretch meal portions.
Step 13
3.5.1 Name THREE baked, sweet choux pastry products.
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Éclairs
Cream Puffs
Profiteroles
Step 14
3.5.2 Recommend THREE suitable sweet fillings.
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Crème Pâtissière (Pastry Cream)
Whipped Cream
Chocolate Ganache
Step 15
3.5.3 Give FOUR possible reasons for collapsed choux pastry products.
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Too Much Liquid: Excessive liquid can make the batter too runny.
Inadequate Baking Time: If not baked long enough, choux pastries may collapse.
Wrong Egg Quantity: Adding too many eggs can result in overly soft dough.
Opening the Oven Door Too Soon: This can cause sudden temperature changes that make choux products collapse.
