preparing and serving wines
1.1 Describe safe and hygienic working practices when preparing services areas, equipment my and stock for wine service
She and hygienic working practices
What is your understanding of safe and hygienic work practices?
Following policy and procedures of the organisation
Sorting at the right temperature
Making sure the cork is screwed in correctly to stop the pressure and keep the wine of the cork itself so not to mix the taste
Cleaned areas for where the food is served ie tables and bars
Clean and prepare services areas at the start middle and end
Taking note of the equipment cleansing before use
Stock is kept up to date and in order so to know what is close to going off its date
Not mixing chemicals with other chemicals and avoiding accidents
Making sure wearing the right PPE ie gloves when cleaning
Avoid cross contamination
Sticking to HACCP hazard analysis and critical control point
1.2 identify equipment and glassware needed for different types of wine
Decanters - pouring something into something
Funnels - using a funnel to pour a wine into another container
Flutes for sparking wines - A type of glass
Large bowled glasses for red wines - to oxygenated for the red wine
Elongated bowled glasses for white wines
Small glasses for port/dessert/sherry
Waiters friend - help take out the cork
Wine coolers for chilled wines
Refrigeration for chilled wines
Different types of glasses give different taste
1.3
Identity suitable temperatures for the storage of different toes of wines
To keep wines at their best they must be kept at the right temperatures
White and rosè wines below 13*c
Sparking wines yo to 14*c
Red wines about 13*c
1.4 Describe procedures for preparing service areas, equipment and stock
Checking the storage on a regular basis so you know what's where and how much is left
Making sure equipment isn't faulty before use
Stock check and making sure equipment is clean
She and hygienic working practices
What is your understanding of safe and hygienic work practices?
Following policy and procedures of the organisation
Sorting at the right temperature
Making sure the cork is screwed in correctly to stop the pressure and keep the wine of the cork itself so not to mix the taste
Cleaned areas for where the food is served ie tables and bars
Clean and prepare services areas at the start middle and end
Taking note of the equipment cleansing before use
Stock is kept up to date and in order so to know what is close to going off its date
Not mixing chemicals with other chemicals and avoiding accidents
Making sure wearing the right PPE ie gloves when cleaning
Avoid cross contamination
Sticking to HACCP hazard analysis and critical control point
1.2 identify equipment and glassware needed for different types of wine
Decanters - pouring something into something
Funnels - using a funnel to pour a wine into another container
Flutes for sparking wines - A type of glass
Large bowled glasses for red wines - to oxygenated for the red wine
Elongated bowled glasses for white wines
Small glasses for port/dessert/sherry
Waiters friend - help take out the cork
Wine coolers for chilled wines
Refrigeration for chilled wines
Different types of glasses give different taste
1.3
Identity suitable temperatures for the storage of different toes of wines
To keep wines at their best they must be kept at the right temperatures
White and rosè wines below 13*c
Sparking wines yo to 14*c
Red wines about 13*c
1.4 Describe procedures for preparing service areas, equipment and stock
Checking the storage on a regular basis so you know what's where and how much is left
Making sure equipment isn't faulty before use
Stock check and making sure equipment is clean