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Bharathidasan University 2008 Diploma Hotel Management Food & Beverage Service-II - Question Paper

Friday, 18 January 2013 03:00Web


SDE

INDIAN INSTITUTE OF CATERING TECHNOLOGY & HOTEL MANAGEMENT,THAJAVUR-5

SUPPLEMENTARY EXAMINATION-JANUARY 2008

Course:DHMCT MAX.MARKS:75
Subject:Food & Beverage Service-II MIN.MARKS:30
DURATION:3hrs


I.Answer ANY TEN ques.. 10X2=20
1.What is Vintage?
2.Explain Fortification.
3.Abbreviate a)V.S.O.P b)V.S
4.What is harvesting?
5.What is Crushing?
6.Write Wine regions of France.
7.What is Grist?
8.Give kinds of Whisky.
9.What is B.O.T?
10.Give brands of Aperitifs.
11.Define Wines.
12.Give 2 sizes of Champagne Bottle.

II.Answer ANY 5 ques.. 5X5=25
13.Explain Fining & Filtering.
14.How to take care of Wine?
15.What is Distillation and its types?
16.Write teh service of Whisky.
17.Explain 2 Cocktails form Brandy.
18.What is Vodka?
19.What is Artificial Carbonation?

III.Answer ANY 3 ques.. 3X10=30
20.Explain the classification of Beverages.
21.Explain a)Sparkling Wines b)Organic Wines c)Vins doux Naturals d)Drywines e)Sweet Wines f)Fortified Wines g)De alcoholic Wines.
22.What are Spirits?Explain any three kinds with examples.
23.Write the production of Red Wine with Decanting & Service.
24.Give Wines and wine regions of any two countries of the world.

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