4.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Question 4
4.1 Study the scenario below and answer the questions that follow.
Your Grade 12 class is requested to prepare bean and lentil soup for the School Governing Body. Y... show full transcript
Worked Solution & Example Answer:4.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Step 1
Identify the type of vegetarians the two SGB members are.
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Answer
The two SGB members are identified as lacto-ovo vegetarians. This type of vegetarian includes dairy and egg products in their diet, while avoiding meat.
Step 2
Mention TWO important nutrients found in beans and lentils.
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Answer
The two important nutrients found in beans and lentils are:
Proteins: These legumes are a rich source of protein, which is essential for muscle repair and growth.
Fibre: High in dietary fiber, beans and lentils help in digestive health and maintaining a feeling of fullness.
Step 3
Give THREE reasons why people become vegetarians.
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People may choose to become vegetarians for several reasons, including:
Moral Objections: Some individuals oppose killing animals for food and prefer a cruelty-free lifestyle.
Health Reasons: Many adopt a vegetarian diet to improve their health or manage issues like obesity and heart disease.
Environmental Concerns: The meat industry is often cited as a factor contributing to environmental issues, leading some to choose vegetarianism for sustainability.
Step 4
Provide reasons for the following precautions when preparing beans:
(a) Sort the dried beans
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(a) Sorting the dried beans helps to remove any debris or damaged beans that could affect the quality of the dish.
Step 5
Provide reasons for the following precautions when preparing beans:
(b) Soak the beans in water before cooking
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(b) Soaking the beans allows them to expand and reduce their cooking time, ensuring they cook evenly.
Step 6
Provide reasons for the following precautions when preparing beans:
(c) Always discard the soaking liquid and cook beans in fresh water
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(c) Discarding the soaking liquid helps to reduce gas and flatulence caused by certain compounds in beans, improving digestion.
Step 7
Briefly explain why textured vegetable protein is beneficial for health reasons.
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Textured vegetable protein (TVP) is beneficial to health as it is low in fat and does not contain saturated fat. It is also a good source of protein, helping to lower cholesterol levels and reduce the risk of cardiovascular diseases.
Step 8
Name the pastry used to prepare the above product.
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The pastry used to prepare the above product is choux pastry.
Step 9
Explain the term 'Churros'.
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Churros refer to a type of fried pastry made from choux pastry, which is piped into long strips, deep-fried, and coated with cinnamon and sugar.
Step 10
State THREE quality characteristics of the above products.
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The quality characteristics of churros include:
Crispiness: Ideal churros should have a crispy outer texture.
Hollowness: They should be hollow inside, providing a nice contrast to the exterior.
Lightness in Weight: Properly made churros should feel light when held.
