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Posted By: Rajasekaran Member Level: Gold Posted Date: 08 Mar 2008
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2008 Barathidasan University Diploma Hotel Management Food & Beverage Service-II Question paper
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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 Questions. 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 types of Whisky. 9.What is B.O.T? 10.Give brands of Aperitifs. 11.Define Wines. 12.Give two sizes of Champagne Bottle.
II.Answer ANY FIVE Questions. 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 Two Cocktails form Brandy. 18.What is Vodka? 19.What is Artificial Carbonation?
III.Answer ANY THREE Questions. 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 3 types with examples. 23.Write the production of Red Wine with Decanting & Service. 24.Give Wines and wine regions of any 2 countries of the world.
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