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problem1. In the production of wines, what are the important stages that are to be considered if a winery wants to offer high quality products?

problem2. What are the various kinds of wines and how are they relevant to customer’s choice of dishes in a restaurant and why? Support your solutions with exs.

problem3. describe the following terms with the help of relevant illustrations:

(i) Hygiene in food production

(ii) Nutrition in food service

(iii) Hors d’oeuvres

(iv) Aperitifs

(v) Aging of meat

(vi) Méthode Champenoise

problem4. Make a 5-course table d’hôte menu and describe the various significant factors to justify your choice of items.

problem5. Mention 6 (six) cooking methods and describe with relevant exs why some cooking methods are only applicable to some kinds of food.

problem6. Efficient kitchen administration depends on the organization and supervision of the various sections in main kitchen. What are these sections and how are they interrelated?

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