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Study the photographs below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2017 - Paper 1
Question 6
Study the photographs below and answer the questions that follow. A TABLE CLOTH B RED WINE GLASS 6.1.1 Define the term opening mise-en-place. 6.1.2 Identify ... show full transcript
Worked Solution & Example Answer:Study the photographs below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2017 - Paper 1
Step 1
Define the term opening mise-en-place.
Answer
The term 'opening mise-en-place' refers to the process of preparing and arranging all necessary equipment, utensils, and table settings before a meal service. This includes ensuring that cutlery, crockery, and tablecloths are ready and in appropriate condition for service.
Step 2
Identify the opening mise-en-place that should be checked for the table cloth in A.
Answer
For the table cloth in A, the opening mise-en-place includes checking that the cloth is clean, free of stains, not burned or shredded, and hangs evenly from each side of the table without being upside down.
Step 3
Explain the procedure that should be followed when cleaning the glass in B.
Answer
To clean the glass in B, follow these steps: Wash the glass in warm water with a suitable dishwashing liquid. Rinse it thoroughly in clean water to remove any soap residue. Air dry the glass, then steam it over a bowl of boiling water to ensure it is sanitized. Finally, polish the glass using a lint-free cloth to achieve clarity and shine.
Step 4
Step 5
Discuss the correct position of the glass above on a cover.
Answer
The red wine glass should be positioned approximately 2.5 cm from the tip of the main cutlery (knife) and at a 45-degree angle to the left of the dinner plate, ensuring easy access for guests while maintaining an aesthetically pleasing table arrangement.
Step 6
Explain how red wine bottles should be stored.
Answer
Red wine bottles should ideally be stored horizontally to keep the cork moist, preventing it from drying out and allowing air to enter the bottle. They should be kept in a dark environment to avoid damage from ultraviolet light, and stored with similar varieties together to maintain organization. It is also advisable to pack wine bottles with the labels facing the top or the front to avoid vibration damage.
Step 7
Differentiate between on-consumption and off-consumption liquor licenses.
Answer
On-consumption licenses allow liquor to be bought and consumed on the premises, such as in hotels, restaurants, and clubs. Off-consumption licenses, on the other hand, permit liquor to be bought but consumed off the premises, typically seen in retail outlets and wholesale liquor stores.
Step 8
Discuss the procedure that should be followed for plated service.
Answer
In plated service, food is first prepared and plated directly onto individual plates in the kitchen or at a service point. It is then served to customers at their tables, ensuring that each dish is presented well and that portions are controlled.
Step 9
Motivate the use of plated service for a formal dinner.
Answer
Plated service is preferred for formal dinners as it allows for better portion control and enhances the dining experience by providing guests with a carefully curated presentation. Additionally, it minimizes the risk of spills and disturbances as servers can present each plate individually to guests.
Step 10
Determine the impact of this situation on the game lodge.
Answer
If the walk-in refrigerator at the game lodge reaches 22 °C, it may lead to food spoilage, creating health hazards for guests. Guests may experience foodborne illnesses, and this could result in negative reviews and loss of business. Moreover, unexpected costs related to food waste may occur, affecting the lodge's overall profitability.