FRIDAY, 23th June, 2023
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ANSEWERS
(3a)
(i) Julienne cut
(ii) Dice cut
(iii) Chiffonade cut
(iv)Brunoise cut
(3b)
EXPLANATION
(i)julienne cut. Julienne cut involves cutting vegetables into long, thin strips that resemble matchsticks. To make this cut, first, trim off the top and bottom of the vegetable to create a flat surface. Then, slice the vegetable lengthwise into thin slices, typically about ⅛-inch thickness. Finally, stack the slices and cut them lengthwise into thin strips. This cut is commonly used for salads, stir-fries, and garnishes. Some vegetables commonly cut using the julienne technique include carrots, zucchinis, cucumbers, bell peppers, and celery.
(ii) Dicing involves cutting vegetables or fruits into small cubes. It's a cut that's commonly used for soups, stews, and salads. To make a dice cut, first, trim off the top and bottom of the vegetable or fruit to create a flat surface. Then, slice it into planks of your desired thickness. Next, stack the planks and cut them lengthwise into strips of equal width, again as per the required size of the dice. Finally, turn the strips perpendicular and cut them crosswise so that you end up with small, uniformly sized cubes. The size of the dice can vary depending on what you are making, but common sizes range from ⅛-inch to 1-inch. Vegetables often diced include onions, potatoes, carrots, and tomatoes.
(5a)
(i) Presentation: Laying a bed enhances the overall presentation and aesthetics of the dining area. A well-set table with clean linens, polished cutlery, and neatly arranged crockery creates a visually appealing atmosphere for guests.
(ii) Guest Experience: A thoughtfully laid bed contributes to a positive dining experience for guests. It provides them with a sense of comfort and convenience, allowing them to focus on enjoying their meal.
(iii) Organization and Efficiency: Laying a bed helps with the organization and efficiency of the catering service. By pre-setting tables, the staff can prepare in advance and streamline their processes, saving time and effort during the actual meal service.
(5b)
(i) Overworking the dough: If the dough is overworked, such as excessive kneading or mixing, it can develop more gluten strands, resulting in a tougher and harder texture.
(ii) Insufficient fat: If the proportion of fat is too low or if it's not distributed evenly throughout the dough, the pastry can become dry and hard.
(iii) Insufficient moisture: Moisture content is crucial for achieving the right texture in short pastry. If the dough doesn't have enough liquid, it can result in a dry and hard texture.
(5c)
(i) Sprinkles: Sprinkles are a classic and easy way to add a pop of color and texture to a cake.
(ii) Edible Flowers: Edible flowers can add an elegant and natural touch to a cake.
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