Study the photographs below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2017 - Paper 1

For the tablecloth in A, the opening mise-en-place to check includes inspecting for stains, ensuring it is clean and ironed, is not worn or shabby, and is properly positioned on the table.

The glass should be washed in warm water with dishwashing liquid. After washing, it should be rinsed in clean warm water and air-dried. Finally, steam the glass over a bowl of boiling water and polish it using a clean, dry cloth.

Chardonnay is suitable to serve with white fish dishes as it complements them well, enhancing the meal's flavors.

The red wine glass should be positioned 2.5 cm from the tip of the main course knife and at an angle of 45° to the left of the wine glass. The white wine glass should be placed first and the red wine glass second.

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 swollen, providing an airtight seal. Additionally, store similar wines together and pack and store bottles with labels facing the top or front.

ON-CONSUMPTION: Allows the liquor to be consumed on the premises such as hotels and restaurants. OFF-CONSUMPTION: Allows the liquor to be bought but consumed elsewhere, for example, liquor stores and wholesalers.

In plated service, food is portioned and plated directly onto individual plates in the kitchen or at a service point, then served to customers on the right-hand side.

Plated service promotes better portion control and allows for more creativity from the chef. Additionally, specially trained staff can serve food with style, enhancing the dining experience.

If the walk-in refrigerator reaches 22 °C, it poses a risk to food safety as the temperature exceeds the safe storage limit. This could lead to food spoilage and cause the lodge to lose business due to health concerns.