6.1.1 Judge the accuracy of the cover according to the placement of the: (a) Cutlery (b) Crockery 6.1.2 Comment on the overall appearance of the napkin - NSC Hospitality Studies - Question 6 - 2022 - Paper 1

The overall appearance of the crockery is not entirely satisfactory. The side plate is incorrectly placed, and it should not be on the cover. Moreover, the arrangement of plates used for both the entrée and dessert is not appropriate. Both types should be organized more effectively to enhance the appearance.

The napkin appears clean and free of stains or burns, complementing the overall table setting. However, it does not seem to be folded neatly, with some creases noticeable. A proper fold should enhance the table's look, indicating professionalism.

The suitable equipment that the barman will use to prepare the cocktail in Picture A is the spoon.

To prepare the cocktail in Picture A, the ingredients are layered in a spout or glass where it will be served. The ingredients should be carefully poured one after the other to maintain distinct layers.

To frost the glass, the rim can first be dipped in beaten egg white or lemon juice. Following that, it should be rolled in salt or a mixture of sugar and powder, allowing guests to experience the flavor before taking a sip.

To assist the students, the classification of wine can be broken down as follows:

• A Natural wine is created without additives or modifications.
• B Sparkling wine has bubbles formed through secondary fermentation.
• C Fortified wine involves adding spirits to enhance alcohol content.

Three main types of information to include on a wine label are:

• Name/type of wine or cultivar
• Vintage year or date of production
• Alcohol content.

Corked red wine bottles should be stored in a cool, dark, well-ventilated area. Specific recommendations include:

• Keeping them at a humidity level of around 70% to prevent corks from drying out.
• Placing them horizontally, label side up, to keep the cork moist.

The serving style used for the bread is called silver service.

The waiter should lower their left hand, keeping the basket of bread close to the guest's side. The bread roll is to be picked up with the other hand, and transferred in an anti-clockwise direction, offering to each guest while ensuring that the placement is respectful.

The procedure for correcting covers involves removing any incorrect covers or items not delivered. After orders are taken for the main course, corrections should be made without disrupting the guests. The waiter must also adjust the arrangement of cutlery to be appropriate for the next course while maintaining a seamless service.