Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 3rd Sem 302 : FOOD AND BEVERAGE SERVICE-III(University of Pune, Pune-2013)

Total No. of Questions—6]                                     [Total No. of Printed Pages—4
Seat No. [4381]-302
                                                    B.H.M.C.T. (Third Semester) EXAMINATION, 2013
                                                            302 : FOOD AND BEVERAGE SERVICE-III

                                                                               (2008 PATTERN)
Time : Two Hours                                                                  Maximum Marks : 40

N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams wherever necessary.

1. (A) Define wine. Explain the following types of wine : [6]
(i) Red wine
(ii) Rose wine
(iii) Organic wine
(iv) Vintage wine
(v) White wine.

(B) Explain the following varieties of tobacco in brief : [4]
(i) Latakia
(ii) Perique
(iii) Pipe tobacco
(iv) Chewing tobacco.

2. With the help of a neat flow chart describe manufacturing process of champagne by ‘Methode Champenoise’. Also list two champagne shippers. [10]

3. (A) Suggest appropriate wine for following dishes : [5]
(i) Roast Duck
(ii) Oysters
(iii) Double fillet steak
(iv) Caramel custard
(v) Spagethi Bolognaise.

(B) Define Aperitif. Explain any two types with two examples of each. [5]

4. (A) Define port. Explain following types of port : [5]
(i) Ruby port
(ii) Vintage port
(iii) Crusted port
(iv) Tawny port.

(B) Enlist any five wine producing regions of Italy with one wine brand name from each. [5]

5. (A) Explain following aperitifs : [3]
(i) Lellet
(ii) Byrrh
(iii) Dubonnet.

(B) Draw following equipments and state their usage : [4]
(i) Angel wine opener
(ii) Wine craddle.

(C) Describe storage of wine in detail. [3][4381]-302 4

6. Explain the following terms : [10]
(i) Oidium
(ii) AOC
(iii) Bodega
(iv) Fino
(v) Vinhoverde
(vi) Flor
(vii) VDQS
(viii) Methuselah
(ix) Corona
(x) Madura