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6.1.1 Name THREE main categories of wine - NSC Hospitality Studies - Question 6 - 2023 - Paper 1
Question 6
6.1.1 Name THREE main categories of wine. 6.1.2 State FOUR general rules for mixing cocktails. 6.2 Read the statement below and answer the questions that follow. ... show full transcript
Worked Solution & Example Answer:6.1.1 Name THREE main categories of wine - NSC Hospitality Studies - Question 6 - 2023 - Paper 1
Step 1
Name THREE main categories of wine.
Answer
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Natural Wine: This includes still wines that are made with minimal intervention.
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Sparkling Wine: These wines are carbonated and are known for their bubbles.
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Fortified Wine: This is wine to which a distilled spirit, usually brandy, has been added.
Step 2
State FOUR general rules for mixing cocktails.
Answer
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Use a clean shaker and utensils to avoid cross-contamination.
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Follow the recipe carefully to maintain balance in flavors.
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Measure ingredients accurately to ensure consistency in the taste.
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Serve cocktails in chilled glasses to enhance the drinking experience.
Step 3
Discuss THREE general requirements of an on-consumption liquor licence.
Answer
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Age Restriction: No person under the age of 18 is allowed to be served liquor on the premises.
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Adequate Facilities: There must be proper toilet facilities for both males and females on the premises.
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Consumption Policy: Liquor must be consumed on the premises and cannot be taken off.
Step 4
Give any TWO reasons why a person may be disqualified from being granted a liquor licence.
Answer
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Previous Offences: If a person has been sentenced to imprisonment for any offence in the past ten years, they may be disqualified.
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Financial Insolvency: A person who is deemed an un-rehabilitated insolvent cannot be granted a liquor license.
Step 5
Step 7
Explain how the waiter will take care of the crockery in picture A.
Answer
The waiter will handle the crockery carefully to avoid accidents by not overstacking items. They will ensure that the cups and the teapot are cleaned promptly and stored properly after use. Additionally, they should regularly check for any cracks or damages and replace them as necessary.
Step 8
Describe the correct procedures to follow when serving tea in a restaurant.
Answer
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Place the cup and saucer on the table, ensuring that all items are clean and polished.
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Offer a warm pot for the tea and ensure the guest’s table is appropriately set with all required condiments.
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Serve the tea from the right side, allowing guests to help themselves with sugar and milk as needed.
Step 9
Justify the effectiveness of the menu card in B as a table decoration.
Answer
The menu card effectively serves to enhance the tabletop's aesthetic while providing guests with an organized presentation of options. Its flat design allows it to be placed conveniently without taking up space, while being visually engaging due to its layout and information.
Step 10
Explain how the waiter should handle electricity cuts without interrupting the guests’ dining experience.
Answer
The waiter should apologize and inform the guests about the interruption. They can reassure them about the situation while suggesting alternative lighting solutions. If applicable, they should switch to backup power generators to ensure continuous service.