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4.1 Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster - NSC Hospitality Studies - Question 4 - 2023 - Paper 1
Question 4
4.1 Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster. 4.1.2 Discuss how the addition of extra sugar will affect ... show full transcript
Worked Solution & Example Answer:4.1 Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster - NSC Hospitality Studies - Question 4 - 2023 - Paper 1
Step 1
Name TWO techniques that you can use to cool down the strawberry jelly mixture quickly to set faster.
Answer
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Place the jelly mixture in an ice bath. This involves setting the bowl of jelly in a larger bowl filled with ice and water, allowing it to cool rapidly.
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Stir the mixture continuously while cooling, as this helps to distribute the heat evenly and speeds up the cooling process.
Step 2
Discuss how the addition of extra sugar will affect the setting of the strawberry jelly.
Answer
Adding extra sugar to the jelly mixture can hinder its ability to set properly. Sugar impacts the gel formation, requiring more pectin to achieve the desired firmness. Excessive sugar makes the jelly softer and more prone to running, which can lead to a less stable final product.
Step 3
Describe TWO ways you would prepare the mould for the jelly.
Answer
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Lightly brush the inside of the mould with oil or use non-stick spray to ensure easy removal of the jelly once set.
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To prevent sticking, place the mould in the refrigerator for a brief period before pouring in the jelly mixture, ensuring it is cold.
Step 4
Step 5
Explain why the Crème Pâtissière does not curdle at a high temperature.
Answer
The Crème Pâtissière does not curdle at high temperatures because the starch in the flour coats the proteins in the eggs, preventing them from coagulating. Additionally, constant stirring and gradual heating help to maintain an even distribution of heat and avoid direct contact with high temperature.
Step 6
Motivate why the utensils, equipment and ingredients must be kept ice cold when preparing short crust pastry.
Answer
Keeping utensils and ingredients cold is essential in short crust pastry to prevent the fat from melting before baking. This ensures that the pastry maintains its structure, resulting in a flaky texture after baking. Cold handling also helps retain moisture, giving a better final product.
Step 7
Explain the role sugar plays in the baked short crust pastry.
Answer
Sugar in short crust pastry enhances sweetness and contributes to caramelization during baking, providing color and flavor. It also helps to retain moisture, resulting in a softer texture, and aids in preventing gluten formation which can lead to a tough pastry.
Step 8
Step 9
Give TWO reasons why the pastry in PICTURE B shrunk after baking.
Answer
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The pastry dough may have been over-mixed or over-handled, causing gluten to develop and shrink during baking.
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Insufficient resting or chilling of the pastry before baking can lead to shrinkage as it hasn't had time to relax.
Step 10
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Step 12
Identify and describe the cooking method used when cooking the mutton.
Answer
The cooking method used is 'Stewing'. This involves browning the mutton in a little oil and then slowly simmering it in a covered pot with a small amount of liquid to maintain flavor and tenderness, usually at a low temperature around 85-99°C.
Step 13
Step 14
Explain how the loss of sarcoplasm can be prevented during the preparation and cooking of the meat cuts for the potjiekos dish.
Answer
To prevent the loss of sarcoplasm during preparation and cooking, avoid immersing the meat in water as nutrients will be lost. Salt the meat before cooking to help retain juice, and do not wash it improperly. Cook at low temperatures to prevent excessive dripping.
Step 15
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Step 17
Calculate the total cost of the wedding. Show ALL formulas and calculations.
Answer
Total cost = Cost of food and beverage + cost of hiring + labour cost. Total = (R4500 + R1200 + R3000) + (R1500 + R4500 + R300 + R500) + R3500 Total = R4500 + R1200 + R3000 + R1500 + R4500 + R300 + R500 + R3500 = R19 300.