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6.1 Study the picture below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2022 - Paper 1
Question 6
6.1 Study the picture below and answer the questions that follow. 6.1.1 Classify the wine. 6.1.2 Name the type of glass used to serve the wine. 6.1.3 Recommend TH... show full transcript
Worked Solution & Example Answer:6.1 Study the picture below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2022 - Paper 1
Step 1
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Step 3
Recommend THREE foods that will complement the wine.
Answer
Three recommended foods that complement Chardonnay are:
- Starters or salads: Light salads with vinaigrette offer a refreshing pairing.
- Fish or shellfish: Dishes like grilled salmon or shrimp pair well with the wine's acidity.
- Pasta dishes: Creamy pasta dishes with light sauces enhance the wine's flavor profile.
Step 4
Discuss SIX guidelines that must be followed when pouring the wine for guests.
Answer
Guidelines for pouring wine:
- Serve or pour from the right-hand side of the guest to ensure comfort.
- Offer the host a taste of the wine before proceeding.
- Pour a mouthful into the host's glass for approval.
- When pouring, maintain an anti-clockwise direction around the table.
- Refill the glasses until they are two-thirds full to avoid spillage.
- Drape a linen serviette around the neck of the bottle and refill as required.
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Step 8
Discuss the sequence of serving mocktails to seated guests at a formal dinner.
Answer
Sequence of serving mocktails:
- Arrange drinks on the tray following the order of guest seating.
- Serve in an anti-clockwise direction to streamline the process.
- Serve ladies first, then gentlemen, ensuring everyone is served timely.
Step 9
Differentiate between squashes and syrups. Tabulate your answer as follows:
Answer
| SQUASHES | SYRUPS |
|---|---|
| 1. Made from fruit juices and other flavorings. | 1. Made from fruit base with no artificial flavors. |
| 2. Diluted with water/ lemonade/ soda water. | 2. Not diluted. |
| 3. Cheaper than syrups. | 3. More expensive than cordials/squashes. |
Step 10
Criticise the cover for a formal four-course dinner.
Answer
Critique of the cover:
- The number of glasses on the cover is incorrect, affecting the formal presentation.
- Crockery/ cutlery placement is inappropriate, not following traditional settings.
- Tea/ spoon and saucer should not be positioned incorrectly on the cover.
- The side plates should also be neatly aligned to maintain aesthetics and functionality.
Step 11
Discuss how the hotel staff should handle a single guest who wants to be left alone.
Answer
Handling a solitary guest:
- Respect their privacy and avoid making unnecessary contact.
- Ensure that they feel cared for without feeling neglected by occasionally checking in.
- Do not check on them too often, as they may prefer solitude.