CRAFT CERTIFICATE COURSE IN EXAMINATION,
NOVEMBER 2017
Food and Beverage Service
BEVERAGE SERVICE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is Sparkling wine?
2. Define Fermentation.
3. Name any two fining agents used in the preparation of
wine.
4. Name any two while grape varieties used in Australia.
5. What is the purpose of decanting a wine?
6. Define GRIST.
7. Define patent still method.
8. What is Over-Proof Rum?
9. What is Vermouth?
10. What is the use of Muddler?
Sub. Code
12
CP-8418
2
Wk16
Part B 5 25)
Answer all questions.
11. Draw a neat diagram of a grape and explain.
Or
Mention the points to be considered while storing
wines.
12. Write short notes on Burgundy Region.
Or
Write short notes on Port wine.
13. Explain the production of beer in detail.
Or
Suggest wine for after main course.
14. Explain the different types of whisky.
Or
Explain the different types of Rum.
15. Name any ten cocktails made up of Vodka.
Or
Write short notes on various equipments used in the
preparation of cocktail.
CP-8418
3
Wk16
Part C 10 30)
Answer all questions.
16. Explain in detail about the sparkling wine
production method.
Or
Brief notes on Indian wines, regions and brands.
17. Write in detail about the Scotch whisky production
method.
Or
Explain in detail about tequilla production method.
18. Write short notes on the service of red wine and
sparkling wine.
Or
Write recipe for five cocktails made with brandy.
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