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Study the list of cocktail snacks that were served at a cocktail function held on the occasion of a school's annual prize-giving and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2016 - Paper 1
Question 3
Study the list of cocktail snacks that were served at a cocktail function held on the occasion of a school's annual prize-giving and answer the questions that follow... show full transcript
Worked Solution & Example Answer:Study the list of cocktail snacks that were served at a cocktail function held on the occasion of a school's annual prize-giving and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2016 - Paper 1
Step 1
Explain how you would prepare the rissoles.
Answer
Rissoles are prepared by mixing ground meat (such as beef, chicken, or fish) with finely chopped vegetables, seasonings, and sometimes lentils. This mixture is shaped into small balls, which are then coated in breadcrumbs. Finally, they are fried until golden brown. This ensures a crispy exterior while keeping the inside flavorful and moist.
Step 2
Give THREE advantages and THREE disadvantages of a cocktail party.
Answer
Advantages:
- A large number of people can be entertained at one time.
- Guests can mingle easily due to the informal setting.
- Less formal setup requires less crockery and cutlery.
Disadvantages:
- Preparation can be time-consuming.
- Guests may be uncomfortable standing for extended periods.
- There may be an increased risk of food wastage if not managed properly.
Step 3
Recommend FOUR guidelines to follow when serving non-alcoholic drinks at a cocktail function.
Answer
- Place drinks in an accessible location and ensure someone is available to serve them.
- Offer a variety of non-alcoholic options to cater to different tastes, such as juices, mocktails, and soft drinks.
- Provide adequate ice and garnish to enhance the presentation of the drinks.
- Clearly label the drinks to avoid confusion.
Step 4
Explain what impact the school restaurant oven breaking will have on the preparation of the snacks.
Answer
With the oven out of order, preparation for baked items such as bruschetta and pita could be severely impacted. Alternative cooking methods must be utilized, such as grilling or frying, which may result in a longer preparation time. Additionally, it might lead to the use of pre-made items, affecting freshness and quality.
Step 5
Distinguish between purr pastry and short crust pastry used to prepare the snacks with regard to the following aspects.
Answer
Differences:
- Purr Pastry: Contains a small amount of oil, has a high ratio of flour to fat, no eggs, and is generally pliable and thinned out.
- Short Crust Pastry: Contains fat and shortening, has a lower flour ratio, includes eggs, and tends to crumble easily, providing a richer, more tender base to the snacks. Example of pastry product:
- Purr Pastry: Samosas
- Short Crust Pastry: Quiche.
Step 6
Step 7
Explain why the crust of the product identified in QUESTION 3.1.6(a) is baked blind.
Answer
The crust is baked blind to ensure that it cooks through properly without being weighed down by fillings. This technique prevents the crust from becoming soggy and helps achieve a golden, crisp texture, especially important for a dish like quiche that has a liquid filling.
Step 8
Name and describe TWO sweet baked products made with choux pastry which will be suitable to serve at the cocktail function.
Answer
Two sweet baked products made with choux pastry are:
- Profiteroles: Small puffs filled with cream or custard and often drizzled with chocolate sauce.
- Eclairs: Elongated pastries filled with cream and topped with icing, offering a delightful combination of flavors and textures.
Step 9
Step 10
Step 11
Is it possible to calculate the net profit on the cocktail snacks? Motivate the answer.
Answer
It is not possible to calculate the net profit directly due to missing information such as labor costs and any additional overheads related to the function. Without these figures, the total cost cannot be accurately determined.