SYBSC(HS) FOOD AND BEVERAGE SERVICE - III Question Paper (2019 Pattern)

SYBSC(HS) FOOD AND BEVERAGE SERVICE - III Question Paper (2019 Pattern)

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S.Y. B.Sc. (Hospitality Studies) HS 302 : FOOD AND BEVERAGE SERVICE - III (2019 Pattern) (Semester-III) Question Bank

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S.Y. B.Sc. (Hospitality Studies) HS 302 : FOOD AND BEVERAGE SERVICE - III (2019 Pattern) (Semester-III) Question Paper

 

Q1) a) Define the following terms : (Any 10)

i) Jigger

ii) Cobragun

iii) Perry

iv) Speed rail

v) DOCG

vi) Campari

vii) Angels share

viii) Punt

 ix) Racking

 x) Equ-de-vie

xi) Chaptalization

xii) Punch

 

Q2) Write short note on : (any 2) [10]

a) Food & wine harmony

b) Storage of wine (wine cellar)

c) Define aperitif. List 2 wine based and 2 spirit based aperitif

Q3) Differentiate between [10]

a) Pot still & patent still

b) Scotch whiskey & Irish whiskey

Q4) Answer the following. [10]

a) Define cocktails. Write eight rules of making/mixing cocktails.

b) What is viticulture? Explain any two viticulture methods with suitable

diagram.

Q5) 

a) Explain in Brief the Methode champenoise. [6]

b) List and explain any 2 liqueur manufacturing process. [4]

Q6) List any two wine producing regions of the following country. [10]

a) France 

b) Italy

c) Spain 

d) Portugal

e) Germany

Q7)

 a) Explain the manufacturing process of Rum in detail. [6]

b) Draw a neat diagram of French Wine Label. [4]

OR

b) List and explain any four vine disease. [4]

Q8) Answer the following.

a) 2 Brands of champagne.

b) 2 Brands of American whiskey

c) 2 orange based liqueur.

d) 2 Brands of cognac

e) 2 wine laws of France

f) 2 wine producer in India

FOOD AND BEVERAGE SERVICE - III (2019 Pattern) Question Paper University | FOOD AND BEVERAGE SERVICE - III (2019 Pattern) Question Bank

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