EXAM DATE: 04.05.2016
CODE: FBSII/01/MAY/16/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2015-2016
COURSE Diploma in Food Beverage Service
SUBJECT F B Service Part II
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Define and classify alcoholic beverages.

Q.2. With the help of diagram, explain the different parts of a grape.
OR
List ten types of glassware with its use.

Q.3. Define breakfast. What are the different types of breakfast?

Q.4. Explain the manufacturing process of cognac. Write five brand names of brandy.
OR
Explain the manufacturing process of beer. Write five brand names of beer (international).

Q.5. Explain banquet. List ten A/V system (Audio Visuals) and other equipment used in banquet.

OR
Define dispense bar.
List ten bar equipment

Q.6. Differentiate between pot still and patent still.

Q.7. Draw the format of:
KOT Breakfast knob card

EXAM DATE: 04.05.2016
CODE: FBSII/01/MAY/16/NC Page 2 of 2
Q.8. Explain in short:
AOC wines
Spirit
Buffet
Chaptalisation
Parts of cocktail

Q.9. Match the following:
Sherry Corona
Vermouth Brandy
Whisky Distilled
Beer Sparkling wine
V.S.O.P. Frozen dessert
Aerated drink Aromatised wine
Champagne Wine waiter
Sommelier (viii) Soft drink
IRD Fortified wine
Ice cream Room service

Q.10. State True or False:
Castle lager is a brand name of beer.
Rose wines are examples of fortified wines.
According to American scale of proof system, 100% alcohol is found at 300ºP.
'Troçken' is a French term for dry.
'Camellia sinensis" is a botanical name for tea plant.
Bouquet is a small torpedo shaped cigar.
Tia Maria is a coffee based liqueur.
Bordeaux is a French Wine producing region.
Whisky is a neutral spirit.
Beer is served at room temperature.
(10x1=10)