Scribd
Upload
53 views2 pages

ACADEMIC YEAR - 2013-2014: Subject Code: Bhm202 EXAM DATE: 19.11.2013

This document contains a 10 question exam for a Food and Beverage Service Operations course. The exam covers various topics related to beer, wine, spirits and cocktails. It includes questions that require explaining manufacturing processes, listing beverages from different countries or styles, differentiating between beverage types, and defining common beverage and wine terms. Students are asked to answer multiple choice and short answer questions testing their knowledge of beverages and the beverage service industry.

Uploaded by

raul
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
53 views2 pages

ACADEMIC YEAR - 2013-2014: Subject Code: Bhm202 EXAM DATE: 19.11.2013

This document contains a 10 question exam for a Food and Beverage Service Operations course. The exam covers various topics related to beer, wine, spirits and cocktails. It includes questions that require explaining manufacturing processes, listing beverages from different countries or styles, differentiating between beverage types, and defining common beverage and wine terms. Students are asked to answer multiple choice and short answer questions testing their knowledge of beverages and the beverage service industry.

Uploaded by

raul
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

SUBJECT CODE: BHM202 EXAM DATE: 19.11.

2013

ROLL No…………….

NATIONAL COUNCIL FOR HOTEL MANAGEMENT


AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR – 2013-2014

COURSE : 3rd Semester of 3-year B.Sc. in H&HA


SUBJECT : Food & Beverage Service Operations
TIME ALLOWED : 03 Hours MAX. MARKS: 100
______________________________________________________________________
(Marks allotted to each question are given in brackets)
______________________________________________________________________
Q.1. Explain the step by step manufacturing process of beer. List eight international
beers with country of origin.
(6+4=10)

Q.2. Draw the physical layout of a dispense bar and explain its parts. List eight bar
equipment.
(6+4=10)
OR
Define the term “proof”. Briefly describe the scales used to measure the alcoholic
strength of a beverage.
(3+7=10)

Q.3. (a) Give atleast five guidelines for pairing wine and food.
(b) Explain the process of decanting old red wines.
(5+5=10)

Q.4. Elucidate the manufacturing process of Scotch whisky and name three famous
distilleries of Scotland.
OR
Define Vodka and state the various styles of vodka. Name three popular
flavoured Vodka.
(7+3=10)

Q.5. Differentiate between (any four):


(a) Absinthe and Pastis
(b) Tequila and Mezcal
(c) Cognac and Armagnac
(d) Varietal and Generic Wines
(e) Jamaican rum and Demerara rum
(4x2 ½ =10)

FBS/NOV/ODD/13/04 Page 1 of 2
SUBJECT CODE: BHM202 EXAM DATE: 19.11.2013

Q.6. Explain the Methode Champenoise and name three main producers or houses of
champagne.
OR
Enumerate the wine laws governing the production of Italian wines. Name three
red and white Italian wines.
(7+3=10)

Q.7. Describe the production process of liqueurs. Name any four herb flavour
liqueurs, their base spirit, colour and the country of origin.
(6+4=10)
OR
Define Aperitifs. Name the styles of Vermouth and give four popular brand
names.
(2+4+4=10)

Q.8. Explain the “Solera system” of sherry production and write in brief the types of
sherry with five names of sherry shippers.
(10)

Q.9. Find the odd one out:


(a) Ruby port/ Tawny port/ Vintage port/ White port
(b) Campari/ Lillet/ Jagermeister/ Angostura bitter
(c) Cĥ Lafite/ Cĥ Latour/ Cĥ Margaux/ Cĥ Petrus
(d) Rheingau/ Nahe/ Rheinpfalz/ Rioja
(e) Garnacha/ mazuelo/ viura/ graciano
(f) Brut/ Sekt/ Spumante/ Trocken
(g) Greneche/ Shiraz/ mourvedre/ Semillon
(h) Saint-Emilion/ folle blanche/ Colombard/ Baco blanc
(i) Kahlua/ Tia-maria/ Sambuca/ Crème de Mokka
(j) Madeira/ Marsala/ Malaga/ Vermouth
(10x1=10)

Q.10. Explain in one or two lines the following wine terms:


(a) Astringent (b) Body (c) Dry (d) Cuveé
(e) Maceration (f) Weeping (g) Corkage (h) Doux
(i) Bull’s Blood (j) Brix
(10x1=10)

**********

FBS/NOV/ODD/13/04 Page 2 of 2

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy