Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 4th Sem 402 : FOOD AND BEVERAGE SERVICE—IV(University of Pune, Pune-2013)

Total No. of Questions—6]                                     [Total No. of Printed Pages—3
Seat No. [4381]-402
                                           B.H.M.C.T. (Fourth Semester) EXAMINATION, 2013
                                                   402 : FOOD AND BEVERAGE SERVICE—IV

                                                             (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. Explain the following terms (any ten) : [10]
(i) Tequilla
(ii) Mocktail
(iii) Cobler
(iv) Kirch
(v) Calvados
(vi) Sangria
(vii) Mirabelle
(viii) Arracle
(ix) Dunder
(x) Grappa
(xi) Absinthe
(xii) VSOP.[4381]-402 2

2. (a) Define spirit and explain distillation process by patent still method with neat diagram. [8]

(b) Explain : [2]
(i) Ouza
(ii) Feni.

3. (a) Write a short note on manufacturing of liqueurs. [4]

(b) Give the detailed receipe of the following cocktails : [6]
(i) Brandy Alexander
(ii) Bloody Mery
(iii) Pina Colada.

4. (a) Explain the types of whisky with example of each. [5]

(b) Write in brief about four methods of mixing cocktails with example of each. [5]

5. Differentiate between the following (any two) : [10]
(a) Scotch Whisky and Irish Whisky
(b) Cognac and Armagnac
(c) Plymoth Gin and London Dry Gin.

6. Answer the following (any ten) : [10]
(a) Two Champagne based Cocktails
(b) Two International Tequilla
(c) Two brandy based Cocktails
(d) Define proprietary liquers
(e) Explain wort.
(f) Two flavoured Vodka
(g) Four special beer equipments
(h) Two Indian Whisky
(i) Define Daisy
(j) List two Cocktail glasses
(k) Two International Gin
(l) Two American Whiskey.