Yes, Moscato is best served chilled to enhance its flavors and aromas.
Pink, or rosé wines usually have very little body, and should be chilled.
No, but it should be kept in a cool dry location.
no
No, prosciutto does not need to be cooked before serving. It is a type of cured ham that is typically served thinly sliced and eaten as is.
Blood specimens that need to be chilled include those collected for testing electrolytes (such as potassium, sodium), arterial blood gases, ammonia, and lactate. Chilling helps preserve the integrity of these analytes before testing.
Dessert wines can be aged, but they don't need to be. Make sure they are chilled before you drink them.
Wine needs to breathe before serving to allow it to interact with oxygen, which can help soften harsh tannins and enhance its flavors and aromas.
No it doesn't need to be refridgerated. If you are storing it for a long period it ia better to keep it in a cool, dry area, ideally a wine celler. About 2 hours before serving put it in the fridge and serve chilled. Interestingly, although white wine is served chilled for all WSET exams it is served at room temperature, the same as red wine!
Steaks should rest for about 5-10 minutes before serving to allow the juices to redistribute and ensure they are juicy and flavorful.
No, you do not need to store cake in the refrigerator.
Old wines need a few moments of decanting before serving to ensure that the wines clarity and brillance are not obscured by any deposits that might have developed over time. Decanting gives younger wines the oxygen they need to soften before serving.
Cakes that can sit at room temperature and don't need to be chilled.