University Of Pune Question Paper
B.H.M.C.T. (Third Semester) EXAMINATION, 2012
302 : FOOD AND BEVERAGE SERVICE—III
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any four questions.
(ii) All questions carry equal marks.
(iii) Figures to the right indicate full marks.
1. (a) Define the following terms (any four) : [4]
(i) Sparkling wine
(ii) Aperitif
(iii) Aromatized wine
(iv) Organic wine
(v) Rose wine.
(b) List four wine diseases and explain any two. [4]
(c) State the sizes of the following cigar in inches : [2]
(i) Corona
(ii) Petite Corona.
[4281]-302 2
2. (a) Describe the manufacturing process of sherry. [3]
(b) With help of a diagram explain the working of solera system. [3]
(c) Suggest and explain the choice of wine for the following good
dishes : [4]
(i) Prawn Cocktail
(ii) Bocuf stroganoff
(iii) Crepes suzette
(iv) Pomfret orly.
3. (a) Mention six guidelines to be observed for food and wine
harmony. [3]
(b) Explain storage of cigars. [3]
(c) Explain the following cigar terms (any four) : [4]
(i) Wrapper
(ii) Filler
(iii) Bunch
(iv) Latakia
(v) Tragacanth
(vi) Binder.
[4281]-302 3 P.T.O.
4. (a) Explain storage of white wines and sparkling wines. [3]
(b) Explain the following wine grades (any four) : [4]
(i) VDQS
(ii) DOCG
(iii) Kabinett
(iv) Auslese
(v) Blanc de blanc
(vi) AOC.
(c) Draw and state the uses of the following wine equipments : [3]
(i) Wine decanter
(ii) Cork extractor.
5. (a) Draw the following glasswares and state their capacities
in ml : [5]
(i) Copita
(ii) Elgin
(iii) Red wine glass
(iv) Champagne sawer
(v) Champagne flute.
[4281]-302 4
(b) Explain the following terms : [5]
(i) Fino
(ii) Tawny Port
(iii) Madeira
(iv) Olorosso
(v) White port.
6. (a) Describe the manufacturing process of red wine with the help
of flow-chart. [6]
(b) Explain the following aperitifs (any four) : [4]
(i) Vermouth
(ii) Campari
(iii) Pernod
(iv) Amer Picon
(v) Ouzo
(vi) Dubonnet.
B.H.M.C.T. (Third Semester) EXAMINATION, 2012
302 : FOOD AND BEVERAGE SERVICE—III
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any four questions.
(ii) All questions carry equal marks.
(iii) Figures to the right indicate full marks.
1. (a) Define the following terms (any four) : [4]
(i) Sparkling wine
(ii) Aperitif
(iii) Aromatized wine
(iv) Organic wine
(v) Rose wine.
(b) List four wine diseases and explain any two. [4]
(c) State the sizes of the following cigar in inches : [2]
(i) Corona
(ii) Petite Corona.
[4281]-302 2
2. (a) Describe the manufacturing process of sherry. [3]
(b) With help of a diagram explain the working of solera system. [3]
(c) Suggest and explain the choice of wine for the following good
dishes : [4]
(i) Prawn Cocktail
(ii) Bocuf stroganoff
(iii) Crepes suzette
(iv) Pomfret orly.
3. (a) Mention six guidelines to be observed for food and wine
harmony. [3]
(b) Explain storage of cigars. [3]
(c) Explain the following cigar terms (any four) : [4]
(i) Wrapper
(ii) Filler
(iii) Bunch
(iv) Latakia
(v) Tragacanth
(vi) Binder.
[4281]-302 3 P.T.O.
4. (a) Explain storage of white wines and sparkling wines. [3]
(b) Explain the following wine grades (any four) : [4]
(i) VDQS
(ii) DOCG
(iii) Kabinett
(iv) Auslese
(v) Blanc de blanc
(vi) AOC.
(c) Draw and state the uses of the following wine equipments : [3]
(i) Wine decanter
(ii) Cork extractor.
5. (a) Draw the following glasswares and state their capacities
in ml : [5]
(i) Copita
(ii) Elgin
(iii) Red wine glass
(iv) Champagne sawer
(v) Champagne flute.
[4281]-302 4
(b) Explain the following terms : [5]
(i) Fino
(ii) Tawny Port
(iii) Madeira
(iv) Olorosso
(v) White port.
6. (a) Describe the manufacturing process of red wine with the help
of flow-chart. [6]
(b) Explain the following aperitifs (any four) : [4]
(i) Vermouth
(ii) Campari
(iii) Pernod
(iv) Amer Picon
(v) Ouzo
(vi) Dubonnet.
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