B.H.M.C.T. (Fourth Semester) EXAMINATION, 2018
402 FOOD AND BEVERAGE SERVICE—IV
(2016 PATTERN)
Time 2 Hrs. 15 Mins. Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Attempt any four questions from Q. No. 2 to Q. No. 7.
(iii Draw suitable diagrams wherever required.
1. Explain the following terms (any ten)
Feni
Aquavit
Dunder
Grappa
Angel Wings
Bar Caddy
Jigger
Finger Buffet
OIML
Proof
Gun Powder
Tequila.
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2. Differentiate between Coguac and Armagnac.
Explain White Rum and Dark Rum with Raw material used
in its manufacturing.
3. With the help of neat diagram explain pot still method of
distillation.
List down the raw material used in Whisky making and explain
Whisky manufacturing process.
4. Define Gin. List four International brands of Gin.
List three International Brands of Vodka and three International
Brands Brandy.
List down material used to manufacture Tequila and also explain
manufacturing process of Tequila.
5. Mention the Base, Flavour, Colour and Country of origin for
the following Liqueurs (any five)
Drambuie
(ii Galliano
(iii Malibu
Sabuca
Tia Maria
Anisette
(vii Amaretto.
Explain in detail the Banquet Booking Procedure.
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6. List and explain any five methods of making cocktails.
List down at least ten equipments used in Buffet.
7. Answer the following (any five)
Proprietary Liqueur.
(ii Name two Indian Whisky.
(iii Name two Champagne based cocktails.
Name two International brands of Dark Rum.
Name two Indian brands of Gin.
Name two International brand of flavoured Vodka.
(vii Name two brands of Cognac.