6.1.1 Define the term opening mise-en-place - NSC Hospitality Studies - Question 6 - 2017 - Paper 1
Question 6
6.1.1 Define the term opening mise-en-place.
6.1.2 Identify the opening mise-en-place that should be checked for the table cloth in A.
6.1.3 Explain the procedure ... show full transcript
Worked Solution & Example Answer:6.1.1 Define the term opening mise-en-place - NSC Hospitality Studies - Question 6 - 2017 - Paper 1
Step 1
Define the term opening mise-en-place.
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Answer
Opening mise-en-place refers to the process of preparing and organizing all necessary equipment, such as cutlery, crockery, and tablecloths, before serving a meal. This pre-preparation ensures that everything is in place for efficient service.
Step 2
Identify the opening mise-en-place that should be checked for the table cloth in A.
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Answer
The opening mise-en-place for the tablecloth should include checking for any stains, ensuring it is clean, not shabby, or worn, and confirming it is correctly positioned and not upside down.
Step 3
Explain the procedure that should be followed when cleaning the glass in B.
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Answer
The glass should be washed in warm water with dishwashing liquid to remove any residues. Afterward, it should be rinsed in clean warm water to remove soap, air-dried, steamed over a bowl of boiling water to eliminate any remaining moisture, and polished using a clean, dry cloth.
Step 4
Determine the suitability of serving a glass of Chardonnay with a fish starter.
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Answer
Chardonnay is suitable to serve with white meat, including fish, as its flavor complements the dish and enhances the overall dining experience.
Step 5
Discuss the correct position of the glass above on a cover.
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Answer
The red wine glass should be positioned 2.5 cm from the tip of the main course knife, angled at 45 degrees to the left of the white glass, which should be placed first and nearest to the setting.
Step 6
Explain how red wine bottles should be stored.
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Red wine bottles should be stored in the dark to avoid damage from ultra-violet light. They should be placed on their side to keep the cork moist and prevent it from drying, ensuring an airtight seal. Store similarly vintage wines together and keep the bottles with the label facing the top or front.
