Study the menu below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Question 4
Study the menu below and answer the questions that follow.
MENU
Dinner
Creamy Mussel Soup with Croutons
Apple Sorbet
Leg of Lamb
Mornay Sauce
Minted Rice Timb... show full transcript
Worked Solution & Example Answer:Study the menu below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2019 - Paper 1
Step 1
Motivate why the menu is a table d'hôte menu.
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Answer
The menu qualifies as a table d'hôte menu because it offers a fixed selection of dishes at a set price. This type of menu typically provides limited choices, allowing guests to enjoy a complete meal without the complexities of selecting individual items from a vast array.
Step 2
Select FOUR dishes on the menu that are NOT suitable for a person who has diabetes.
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Answer
Creamy Mussel Soup with Croutons
Minted Rice Timbales
Pumpkin Fritters with Caramel Sauce
Cremora Tart with Biscuit Crust
These dishes contain high carbohydrate or sugar content, making them unsuitable for individuals managing diabetes.
Step 3
Identify TWO dishes on the menu that are NOT suitable for a person who is allergic to wheat.
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Answer
Creamy Mussel Soup with Croutons
Pumpkin Fritters with Caramel Sauce
Both dishes contain ingredients that include wheat, posing a risk for those with a wheat allergy.
Step 4
Name the preservation method used in making chutney.
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Answer
The preservation method used in making chutney is bottling, which involves sealing the chutney in jars to keep it airtight and prevent spoilage.
Step 5
Justify why the method in QUESTION 4.2.1 is used to preserve chutney.
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Answer
Bottling is used to preserve chutney because it effectively excludes oxygen and air, which prevents the growth of bacteria. This method also helps to retain the flavors and extends the shelf life of the chutney.
