SUBJECT CODE: BHM202 EXAM DATE: 16.11.2016
FBS/NOV/ODD/16-17/01/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT Food Beverage Service Operations
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Classify alcoholic beverages with examples.

Q.2. Illustrate the process for making tequila. Briefly describe each process.

OR
Describe the different stages of beer making. List the importance of each
ingredient.

Q.3. Write in detail the germination, malting and brewing process in making whisky
OR
Explain the manufacture of light and heavy bodied RUM.

Q.4. Draw neat diagram of a dispense bar, illustrating essential equipment.

Q.5. Give the classification and brief description of types of wine.

Name four black and four white grapes

Q.6. Write short notes on (any four):
Solera Role of hops in beer
Chaptalisation Wine faults
Pot still process Indian wines
(4x 2 ½
SUBJECT CODE: BHM202 EXAM DATE: 16.11.2016
FBS/NOV/ODD/16-17/01/NC Page 2 of 2
Q.7. "All champagnes are sparkling wines but all sparkling wines are not champagne".
Explain the statement and discuss the Methode Champenoise associated with the
manufacture of champagne. Name five Champagne Shippers.

Q.8. Match the following:
LIQUER FLAVOURING BASE COUNTRY
Benedictine Almond and Apricot Brandy Jamaica
Amaretto Honey Rum USA
Drambuie Herbs Spices Neutral Spirits France
Tia-Maria Peach Scotch whisky Italy
Southern Comfort Coffee Bourbon whisky Scotland

Q.9. Give atleast five guidelines for pairing wine and food.
How are old red wines decanted?

Q.10. How is vermouth produced?
Explain the term „Proof‟ in spirit manufacture.
OR
Explain the following bitters:
Campari Angostura
Explain wine faults.