4.1 Study the topping ingredients of the Paris-Brest below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Question 4
4.1 Study the topping ingredients of the Paris-Brest below and answer the questions that follow.
PARIS-BREST
Topping ingredients, 4 portions
50 g flaked almonds R1... show full transcript
Worked Solution & Example Answer:4.1 Study the topping ingredients of the Paris-Brest below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Step 1
4.1.1 Cost of the topping
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Answer
To find the total cost of the topping, we need to add the cost of all the ingredients:
Cost of flaked almonds: R16,00
Cost of icing sugar: R3,90
Cost of dark chocolate: R21,50
Total cost = R16,00 + R3,90 + R21,50 = R41,40
Step 2
4.1.2 Selling price of the topping if you had a gross profit of 50%
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Answer
To calculate the selling price with a gross profit of 50%, first find the cost price:
Cost Price = R41,40
Gross Profit = 50% of Cost Price
Gross Profit = 0.50 × R41,40 = R20,70
Selling Price = Cost Price + Gross Profit
Selling Price = R41,40 + R20,70 = R62,10
Step 3
4.1.3 Cost per portion
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Answer
To find the cost per portion, divide the total cost by the number of portions:
Total Cost = R41,40
Number of Portions = 4
Cost per Portion = Total Cost / Number of Portions = R41,40 / 4 = R10,35
Step 4
4.2 Name the pastry used to make the Paris-Brest.
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Answer
The pastry used to make the Paris-Brest is Choux pastry.
Step 5
4.3 Name THREE ingredients used to make the pastry mentioned in QUESTION 4.1.4.
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Answer
Three ingredients used to make Choux pastry are:
Flour
Eggs
Water
Step 6
4.4.1 Identify the type of pastry used for dishes A and B respectively.
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Answer
Dish A is Mille Feuille, which is a Puff pastry. Dish B is Spanakopita, which is made from Phyllo pastry.
Step 7
4.4.2 Explain the purpose of using iced water in pastry A.
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Iced water is used in Puff pastry to keep the fat cold, which helps to achieve a flaky texture when baked. The cold temperature prevents the butter from melting before the pastry is cooked.
Step 8
4.4.3 Give TWO reasons why fat may ooze out of pastry A during the baking process.
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Two reasons for fat oozing out of Puff pastry during baking may include:
The oven temperature being too low, which may cause the butter to melt before the pastry has had the chance to rise.
If the edges of the pastry are not sealed properly, the fat can escape during the baking.
