4.1 Study the photograph of raw lamb shanks below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2017 - Paper 1

Stewing is suitable for lamb shanks because it is a slow cooking method that helps break down the connective tissue and collagen in the meat, resulting in tender and flavorful outcomes, particularly beneficial for tougher cuts of meat.

A suitable accompaniment for stewed lamb shanks would be mashed potatoes, which provide a creamy texture and absorb the rich flavors of the sauce, complementing the dish well.

A banquet is a formal meal for a specific group of guests invited to celebrate an event or special occasion, usually involving a structured menu and service.

The two departments required to plan and prepare for the banquet would be Food and Beverage Service and Food Preparation.

When planning the banquet menu for Jewish guests, it is crucial to consider:

1. Kosher dietary laws, ensuring all food is certified kosher.
2. Preference for meat that is not mixed with dairy products during the meal.
3. Avoidance of shellfish and certain non-kosher species.

For a banquet serving 100 guests, generally, about 8 to 10 waiters will be needed to ensure efficient service.

The pastry used for making a vol-au-vent is puff pastry.

(a) Butter contributes to the rich flavor and better taste of the pastry, as well as aiding in achieving a flaky texture. (b) Water is essential for developing gluten in the flour, helping create the structure of the pastry and steam that contributes to puffing during baking.

Two savory fillings that may be used in the vol-au-vent include:

1. Creamed spinach.
2. Chicken and mushroom.

A successful vol-au-vent should have:

• A light and flaky texture.
• An even and golden-brown color.
• A rich, delicate taste and an attractive presentation.

Two types of gelatin are powdered gelatin and sheet gelatin.

(a) Adding too much sugar will weaken the gel, affecting the setting process. (b) Adding lemon juice may also weaken the jelly, allowing it to melt more easily. (c) Setting the dish at 20 °C may prevent it from setting properly, leading to a runny consistency.

The technique for cooking Christmas pudding involves steaming it in a mold. The mixture must be poured into a greased mold, covered securely, and then placed in a pot of simmering water, ensuring no water enters the pudding basin.

The Christmas pudding may be presented by turning it out onto a plate, garnishing with holly or festive decorations, and optionally, pouring brandy over it and lighting it for a dramatic effect.

Two suitable sauces for Christmas pudding are:

1. Custard.
2. Brandy sauce.

Good nutrition is critical for HIV-positive individuals as it helps maintain their immune system, supports overall health, and may increase the effectiveness of medical treatments. A well-balanced diet rich in essential nutrients is necessary to manage the health risks associated with HIV and improve quality of life.