Periyar University 2008 Hotel Management and Catering science, Food & Beverage Service - Question Paper

S.No:347
06 UHM 12

(For the candidates admitted from 2006-2007 onwards)

B.Sc. DEGREE EXAMINATIOIN, APRIL/MAY 2008

Fourth Semester
Hotel Management and Catering Science

FOOD AND BEVERAGE SERVICE – II

Time: 3 hours Maximum :75marks

ans ALL ques.
PART A – (10X2=20 marks)
1. What is vintage wine?
2. What is storing temperature of red wine?
3. What is racking?
4. Name 2 clarifying agents used in fining.
5. Name all the ingredients used in making beer.
6. what does VDQS stand for?
7. What is proof spirit?
8. What is malting in making of whisky?
9. What is Sake(i)?
10. What is degorgement?

PART B – (5x4=20 mraks)
11. (a) What is Chaptalisation?
(or)
(b) What is the cause for adding sulphur dioxide in the wine making process?
12. (a) How do you classify wine?
Or
(b) Discuss the wine laws of France.
13. (a) What is Lagering? Explaint
Or
(b) What is Draught Beer?
14. (a) What is Pot Still?
Or
(b) Explain the process of making rum
15 (a) Define cocktail and provide 2 examples of gin based cocktail
Or
(b) Define Mocktail and provide an example of a Mocktail.
(..2..)
..2..
PART C – (5x7=35 marks)

16. (a) What are the factors that affect wine making process?
Or
(b) Discuss the wine regions of France.
17. (a) List the general rules to be followed while suggesting wine for foods
Or
(b) What is the procedure for serving aged red wine?
18 (a) What is the difference ranging from Irish Whisky and Scotch Whisky?
Or
(b) What are the various styles of Gin?
19. (a) What is top fermentation and bottom fermentation in beer making>
or
(b) Classify beer and discuss every kind.
20 (a) What is liqueurs? provide 5 examples with country of origin, base Spirit and flavoring agent.
Or
(b) What are the various methods of making cocktail? elaborate the various kinds of cocktail?

Earning:   Approval pending.