The following dishes are recommended by a chef for a vegetarian guest: Chickpea Salad with Mixed Lettuce Leaves and Walnuts Grilled Soya Cutlets with Mushroom Sauce Steamed Baby Potatoes Chargrilled Vegetables 4.1.1 Name TWO main nutrients in chickpeas - NSC Hospitality Studies - Question 4 - 2021 - Paper 1

The dishes on the menu are suitable for a lacto-vegetarian guest with high cholesterol due to the following reasons:

• The Chickpea Salad with Mixed Lettuce Leaves and Walnuts is nutrient-rich, offering high fiber and healthy fats, and does not include saturated fats.
• Grilled Soya Cutlets with Mushroom Sauce are a healthier meat substitute, containing lower saturated fat and no cholesterol compared to meat options.
• Steamed Baby Potatoes provide low-fat carbohydrates and retain their nutrients.
• Chargrilled Vegetables are healthy and low in cholesterol as they lack added fats and sugars. Overall, these dishes promote heart health.

Replacing meat with grilled soya cutlets provides several health benefits:

1. Lower cholesterol - Soya cutlets are plant-based and contain no cholesterol, making them a Heart-healthy option.
2. Rich in nutrients - They are high in protein and contain beneficial minerals and vitamins with no hormones found in some meat products.
3. High in fiber - Incorporating soya cutlets contributes to dietary fiber intake, promoting digestive health and reducing the risk of chronic diseases.

The gross profit can be calculated using the formula:

Gross Profit = Selling Price - Food Cost

Plugging in the values: Gross Profit = R18,000 - R4,000 Gross Profit = R14,000

Net Profit can be calculated using the formula:

Net Profit = Selling Price - (Food Cost + Overheads + Staff Salaries)

Using the provided values: Net Profit = R18,000 - (R4,000 + R2,000 + R2,000) Net Profit = R18,000 - R8,000 Net Profit = R10,000

The information that is NOT required on a quotation form includes:

• Age of client - While useful, it is not essential for preparing the quotation.

When preparing hors d'oeuvres, it is essential to maintain high standards of personal and kitchen hygiene. The hors d'oeuvres should be prepared to be bite-sized, visually appealing, flavorful, and made from recognisable ingredients. Proper food handling techniques must be followed to ensure safety.

For the presentation of hors d'oeuvres, ensure to arrange them diagonally on platters with even spacing. Use a variety of colors, textures, and heights to create visual excitement. Provide enough space for guests to easily access the items without crowding.

The menu is unsuitable for a Hindu guest primarily because it includes soy-glazed beef skewers and pork sausages, which are meat from cows and pigs, respectively. Hindus typically adhere to a vegetarian diet that excludes the consumption of beef and pork due to religious beliefs.

A suitable gelatine replacement for a vegan guest is agar-agar. It is derived from seaweed and provides a similar gelling effect to traditional gelatine, making it an excellent alternative in various recipes.

Large quantities of sugar in the marshmallow mixture will increase the setting process because sugar helps to stabilize the gel structure and maintain the desired texture. Higher sugar content can also create a more robust matrix, preventing the marshmallow from becoming too soft and ensuring it holds its shape better.