QUESTION ONE
1.1 Fat reduction affects important functional properties such as flavour, appearance,
texture, mouthfeel, handling, preparation and the ability to store food.
1.2 The carcass consists of the hindquarter and forequarters. Meats will them be broken
down into primal cuts & sub-primal cuts which are smaller pieces.
FOREQUARTER: Beef chuck comes from the forequarter. Consisting of parts of the
neck, shoulder blade, and upper arm.
HINDQUARTER: Beef Hind Quarter: The beef hindquarter is broken down into four
primal cuts, the flank, the long loin, the hip, and the sirloin tip.
1.3 1. Storing vegetables in a cooler temperature or keeping it refrigerated is the most
important aspect in reducing respiration rates. Most fresh vegetables will only last up
to 3 days when refrigerated.
2. Some vegetables require special storage. Fruits such as avocados (in their skin),
needs special storage.
3. Maintain moisture by storing vegetables in the refrigerator’s crisper.
4. Fresh vegetables should not be frozen unless they are first blanched.
QUESTION TWO
2.1 Acid
When acids such as lemon juices are added to a gel, the pH of the gel will
decrease to below 4. The gel will then lose its toughness and become soft.
Enzymes
Enzymes that are found in acidic fruits like pineapple and they tend to
hydrolyse the proteins in the gel, this causes the gel to weaken and soften.
Whipping
Whips are created when you whip gel with egg whites. Gels will increase twice
their original size when whipped into a foam.
Sugar
Sugar will slow down gelling and weakens a gel structure by competing with
water for cross-linking sites.
Temperature
If a sol cools fast, it will set fast. One can quicken the cooling process by
adding ice cubes to the gelatin.
Gelatin Concentration
Gelatin concentration should be approximately 1 - 2 percent. Adding more
gelatin allows the gel to set quicker and be firmer in texture.
Page 2 of 6
, 2.2 • Add Flour, Corn-starch, or Other Thickeners: you need to give your soup
bod do this by mixing flour/starch with broth.
• Any cream can make a soup thicker: cream gives soup a silky texture and a
rich flavour.
• Pureed vegetables: Blend pureed vegetables into your soup, this will give it a
thicker texture.
• Bread, noodles and other grains: add chunks of bread to a bowl of soup so
that it may soak before pureeing into the soup. This makes the soup creamier.
• Adding ground nuts: Adding ground nuts to soups has been one of the first
thickeners of soup.
2.3 a. Bouquet garni: a bundle of herbs aka parsley, thyme, bay leaf and whole black
pepper rolled into a leek and tied together as a bundle with twine.
b. Broth: broth is stock made from meat or of bones with some water which
can have a flavouring. Broths are runny.
c. White stock: a liquid formed when the bones of chicken, beef, veal and pork
are simmered together. White stock is used because of the collagen it
contains.
d. Bisque: a cream soup made from shellfish.
QUESTION THREE
3.1 a) For the client that wants a medium rare steak, it must be cooked at 160°F–
167°F (71°C–75°C). The steak must be a rosy pink within and not quite as
juicy as rare meat.
b) For the client that wants roast of chicken, the chicken must be trussed before
roasting to ensure it keeps intact. Covering your chicken ton tin foil during the
first 20 minutes of roasting will keep it succulent and intact.
3.2 The chefs must ensure that:
• Steaks and fillets should have a shiny, smooth surface and have no signs of
curling. The pieces should be well cut and have no signs of blood, skin
fragments, or loose bone. They must should be firm and must not be gaping.
• The flesh should look shiny, moist, and plump.
• A stiff body is preferred when choosing a fish
• The meat of the fish should not be slimy
3.3 Cornish Game Hens
Cornish game hens are bred by crossing a Cornish hen with one of the other common
breeds.
Broilers/Fryers
Page 3 of 6
1.1 Fat reduction affects important functional properties such as flavour, appearance,
texture, mouthfeel, handling, preparation and the ability to store food.
1.2 The carcass consists of the hindquarter and forequarters. Meats will them be broken
down into primal cuts & sub-primal cuts which are smaller pieces.
FOREQUARTER: Beef chuck comes from the forequarter. Consisting of parts of the
neck, shoulder blade, and upper arm.
HINDQUARTER: Beef Hind Quarter: The beef hindquarter is broken down into four
primal cuts, the flank, the long loin, the hip, and the sirloin tip.
1.3 1. Storing vegetables in a cooler temperature or keeping it refrigerated is the most
important aspect in reducing respiration rates. Most fresh vegetables will only last up
to 3 days when refrigerated.
2. Some vegetables require special storage. Fruits such as avocados (in their skin),
needs special storage.
3. Maintain moisture by storing vegetables in the refrigerator’s crisper.
4. Fresh vegetables should not be frozen unless they are first blanched.
QUESTION TWO
2.1 Acid
When acids such as lemon juices are added to a gel, the pH of the gel will
decrease to below 4. The gel will then lose its toughness and become soft.
Enzymes
Enzymes that are found in acidic fruits like pineapple and they tend to
hydrolyse the proteins in the gel, this causes the gel to weaken and soften.
Whipping
Whips are created when you whip gel with egg whites. Gels will increase twice
their original size when whipped into a foam.
Sugar
Sugar will slow down gelling and weakens a gel structure by competing with
water for cross-linking sites.
Temperature
If a sol cools fast, it will set fast. One can quicken the cooling process by
adding ice cubes to the gelatin.
Gelatin Concentration
Gelatin concentration should be approximately 1 - 2 percent. Adding more
gelatin allows the gel to set quicker and be firmer in texture.
Page 2 of 6
, 2.2 • Add Flour, Corn-starch, or Other Thickeners: you need to give your soup
bod do this by mixing flour/starch with broth.
• Any cream can make a soup thicker: cream gives soup a silky texture and a
rich flavour.
• Pureed vegetables: Blend pureed vegetables into your soup, this will give it a
thicker texture.
• Bread, noodles and other grains: add chunks of bread to a bowl of soup so
that it may soak before pureeing into the soup. This makes the soup creamier.
• Adding ground nuts: Adding ground nuts to soups has been one of the first
thickeners of soup.
2.3 a. Bouquet garni: a bundle of herbs aka parsley, thyme, bay leaf and whole black
pepper rolled into a leek and tied together as a bundle with twine.
b. Broth: broth is stock made from meat or of bones with some water which
can have a flavouring. Broths are runny.
c. White stock: a liquid formed when the bones of chicken, beef, veal and pork
are simmered together. White stock is used because of the collagen it
contains.
d. Bisque: a cream soup made from shellfish.
QUESTION THREE
3.1 a) For the client that wants a medium rare steak, it must be cooked at 160°F–
167°F (71°C–75°C). The steak must be a rosy pink within and not quite as
juicy as rare meat.
b) For the client that wants roast of chicken, the chicken must be trussed before
roasting to ensure it keeps intact. Covering your chicken ton tin foil during the
first 20 minutes of roasting will keep it succulent and intact.
3.2 The chefs must ensure that:
• Steaks and fillets should have a shiny, smooth surface and have no signs of
curling. The pieces should be well cut and have no signs of blood, skin
fragments, or loose bone. They must should be firm and must not be gaping.
• The flesh should look shiny, moist, and plump.
• A stiff body is preferred when choosing a fish
• The meat of the fish should not be slimy
3.3 Cornish Game Hens
Cornish game hens are bred by crossing a Cornish hen with one of the other common
breeds.
Broilers/Fryers
Page 3 of 6
