QUESTION 1

(i) In the creation of wines, what are the significant stages that are to be considered if a winery wants to provide high quality products?

(ii) What are the diverse types of wines and how are they relevant to the customer's choice of dishes in a restaurant and why? Prop up your answers with instances.

QUESTION 2

Give explanation the subsequent:

(i) Hygiene in food production

(ii) Nutrition in food service

(iii) Hors d'oeuvres

(iv) Aperitifs

(v) Aging of meat

(vi) Méthode Champenoise

QUESTION 3

Construct a 5-course table d'hôte menu and explain the various imperative factors to justify your choice of items.

QUESTION 4

Bring up 6 (six) cooking means and give details with relevant illustrations why some cooking methods are only applicable to some types of food.

QUESTION 5

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