4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Question 4
4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow.
4.1.1 Distinguish between the characteristics of raw lamb and raw beef.
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Worked Solution & Example Answer:4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1
Step 1
4.1.1 Distinguish between the characteristics of raw lamb and raw beef.
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Answer
Raw lamb typically has a light red color, a soft and porous texture, and a milder flavor. In contrast, raw beef is usually bright red in color, has a firmer texture, and a richer flavor. The connective tissues in lamb contain less fat compared to beef, which has a tougher consistency due to more connective tissue.
Step 2
4.1.2 Explain why stewing is a suitable cooking method to prepare the lamb shanks.
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Stewing is an effective cooking method for lamb shanks as it is a slow-cooking technique that breaks down the tough connective tissues in the meat, making it tender. The moisture from the stew helps in gelatinizing the collagen, enhancing the flavor and texture.
Step 3
4.1.3 Suggest a suitable accompaniment for the stewed lamb shanks.
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A suitable accompaniment for stewed lamb shanks would be mashed potatoes, which complement the dish with a creamy texture and absorb the flavorful sauce.
Step 4
4.2.1 Define the term banquet.
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A banquet is a formal meal to which a group of guests is invited to celebrate an event, honor special guests, or for any significant occasion, typically involving a set menu and service.
Step 5
4.2.2 Name TWO departments that would be required to plan and prepare for the banquet.
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The Food and Beverage Service and the Event Planning department would be necessary to ensure the successful planning and execution of the banquet.
Step 6
4.2.3 Discuss THREE requirements to consider when planning the banquet menu for the Jewish guests.
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Three important requirements include ensuring that all food served is kosher, avoiding the mixing of meat and dairy products, and considering dietary restrictions to meet the guests' needs.
Step 7
4.2.4 Determine the number of waiters you will need for the function.
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For a banquet of 100 guests, it is advisable to have between 8 to 10 waiters to ensure adequate service and attention to all guests.
Step 8
4.3.1 Identify the pastry used to make the vol-au-vent.
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The pastry used to make the vol-au-vent is puff pastry.
Step 9
4.3.2 State the functions of the following ingredients in the preparation of the pastry above:
(a) Butter
(b) Water
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(a) Butter contributes to flavor and enhances the texture of the pastry, creating rich, flaky layers.
(b) Water is essential for developing the gluten in the flour, allowing the pastry to expand when baked.
Step 10
4.3.3 Suggest TWO savoury fillings that may be used in the vol-au-vent.
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Two savory fillings that may be used include creamed spinach and minced meat with herbs or chicken and mushrooms.
Step 11
4.4 What are the characteristics of a successful vol-au-vent?
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The characteristics of a successful vol-au-vent include being light in texture, having flaky layers, and achieving a golden-brown color with a rich, delicate taste.
Step 12
4.4.1 Name TWO types of gelatin.
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Two types of gelatin are powdered gelatin and leaf gelatin.
Step 13
4.4.2 Predict the results of the following when preparing a gelatin dish:
(a) Adding too much sugar
(b) Adding lemon juice
(c) Setting the dish at 20 °C
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(a) Adding too much sugar can weaken the gel, preventing it from setting properly.
(b) Adding lemon juice can also weaken the gelatin, making it melt more easily.
(c) Setting the dish at 20 °C may lead to insufficient setting, resulting in a dish that will start to melt.
Step 14
4.5.1 Describe the technique for cooking the dessert above.
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The technique for cooking Christmas pudding involves steaming it in a mold, ensuring that water does not splash into the bowl while steaming. This gentle cooking method helps to retain moisture and flavor.
Step 15
4.5.2 Explain how the dessert above may be presented.
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The Christmas pudding can be presented by turning it out onto a plate, garnished with seasonal fruits or berries, and often accompanied by a sprig of holly.
Step 16
4.5.3 Recommend TWO suitable sauces for this dessert.
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Two suitable sauces for Christmas pudding are brandy sauce and custard.
Step 17
4.6 Good nutrition is vitally important for HIV positive people. Justify the statement above.
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Good nutrition is crucial for HIV positive individuals as it helps to strengthen the immune system, combats weight loss, and ensures adequate nutrient intake to manage the effects of the virus and medication effectively.
