Q.11 E x p l a i n t h r e e b a s i c m e t h o d s o f manufacturing 'Liqueurs'. Write the spirit base and flavour of Grand Mariner.

Triple Sec, Benedictine and Southern comfort. 6+4

No. of Printed Pages : 4 Roll No. .................. 2nd Year / Hotel Mgt.

1231-N

Subject : Food & Beverage Service- 2 Time : 3 Hrs. Note: Attempt any ten parts: M.M. : 75

Q.1

Answer in brief: a) b) c) d) e) f) g) h) i) Noble Rot Rti Two champagne shippers Two brands of imported Vodka Two Indian red wines Fermentation Shifter Chteau Hops (1)

10x2=20

(180)

(4)

1231-N

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j) k) l)

Finings U.S. Proof Flor

Q.6

Explain the correct storage of wines.

Q.7

What are 'Aperatifs'? Explain giving examples.

SECTION-B Note: Attempt any five questions. Q.2 5x5=25 SECTION-C Note: Attempt any three questions. 3x10=30

What are various types of wines? Classify giving examples.

Q.8 Q.3 Differentiate between:(a) Single Malt Whisky & Blended Whisky (b) Cognac and Armagnac. Q.9

Write step-wise procedure for serving white wine.

Explain the method of production of whisky using a flow chart.

Q.4

Explain Service of Beer in a restaurant. (Bottled Beer).

Q.10 Plan a three course French menu for delegates. Suggest alcoholic beverages along with your menu.

Q.5

Write the guidelines to be followed for good menu planning. (2) 1231-N (3) 1231-N