(a) Match the foods with the type of wine - dry wine, red wine, white wine, sweet white wine. S/N Food Wine (i) Starter courses (ii) Fish dishes (iii) Game ...

(a) Matching foods with the appropriate wine

Wine is served to complement the flavour, weight and richness of a dish. Light, delicate foods take light wines; rich, strongly flavoured foods take fuller wines; and sweet dishes take sweet wines so the food does not make the wine taste sour. Applying these rules to the foods given:

Reasoning: A crisp dry wine stimulates the appetite and suits light starters. White wine is light and slightly acidic, which balances the delicate flesh and oils of fish. Red wine is full-bodied and robust enough to stand up to the strong, rich flavour of game meat. Sweet white wine matches the sugar in desserts so the wine still tastes pleasant beside the sweet food.

(b) Methods of preparation

(i) Bagel

1. Sift strong flour, salt and a little sugar together.
2. Cream fresh yeast with warm water and add to the flour with beaten egg to form a stiff dough.
3. Knead thoroughly until smooth and elastic, then leave to prove until doubled in size.
4. Knock back, divide and shape each piece into a ring with a hole in the centre.
5. Prove the rings again, then drop them into boiling water for about one minute on each side.
6. Drain, brush with egg wash, sprinkle with seeds if desired and bake in a hot oven until golden brown.

(ii) Fish cake

1. Cook and flake cooked white fish, removing all skin and bones.
2. Boil and mash potatoes and mix with the fish in equal proportions.
3. Add seasoning, chopped parsley and beaten egg to bind the mixture.
4. Divide and shape the mixture into flat round cakes on a floured surface.
5. Pass each cake through seasoned flour, beaten egg and breadcrumbs (pane).
6. Shallow fry or deep fry in hot fat until golden brown on both sides, then drain and serve hot.

(iii) Kebab

1. Cut tender meat (beef, chicken or lamb) into small, even cubes.
2. Marinate the meat in a mixture of oil, spices, seasoning and lemon juice for some time.
3. Thread the meat cubes onto skewers, alternating with pieces of onion, pepper and tomato.
4. Brush with oil or the marinade to prevent drying.
5. Grill over glowing charcoal or under a hot grill, turning frequently until evenly cooked and browned.
6. Serve hot on or off the skewer.

(iv) Cream caramel

1. Prepare the caramel by boiling sugar and a little water until it turns a golden brown, then pour into moulds and swirl to coat the base.
2. Warm milk with sugar and a little vanilla flavouring.
3. Beat eggs lightly, then pour the warm milk onto the eggs while stirring to make a custard, and strain.
4. Pour the custard mixture carefully into the caramel-lined moulds.
5. Stand the moulds in a tray of hot water (a bain-marie) and bake in a moderate oven until set.
6. Allow to cool, chill, then turn out onto a plate so the caramel forms a sauce over the top.