Exam Details
| Subject | food and beverage service–iii | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T. (Semester-III) EXAMINATION, 2018
C 30-2 FOOD AND BEVERAGE SERVICE-III
(2016 PATTERN)
Time Two Hours 15 mitutes Maximum Marks 50
N.B. Answer any five questions.
(ii All questions carry equal marks.
1. Classify alcoholic beverages with the help of a chart, giving
two examples of each.
Differentiate between ale and lager.
2. Explain the following terms (any ten)
Jigger
Grist
Brut
Perry
Corkscrew
DOCG
Campari
Ruby port
Fermentation
Corona
Liqueur
Speed rail.
P.T.O.
[5371]-302 2
3. What is noble rot
Write in detail the wine producing districts of Burgundy or
Bordeaux.
4. Explain the parts of a bar with the help of a neat labelled diagram.[10]
5. What is an aperitif Classify aperitif with the help of a
chart giving examples.
Briefly explain the following German wine terms
Sekt
(ii Trocken
(iii Moselles
Spätlese
Eiswein.
6. Explain the following used in champagne Production Process
(any
Liquor de tirage
(ii Pupitre
(iii Sur le pointe
Degorgement
Remuage
Agraffe liquor d'expedition.
Briefly explain the following terms
Doux
(ii Sec
(iii Methuselah
Balthazar.
[5371]-302 3 P.T.O.
7. List any two wines from the following countries
Australia
(ii California
(iii India
Spain
Germany.
Write short notes on (any two)
Food and wine harmony
(ii Distilled beverages
(iii Wine faults.
C 30-2 FOOD AND BEVERAGE SERVICE-III
(2016 PATTERN)
Time Two Hours 15 mitutes Maximum Marks 50
N.B. Answer any five questions.
(ii All questions carry equal marks.
1. Classify alcoholic beverages with the help of a chart, giving
two examples of each.
Differentiate between ale and lager.
2. Explain the following terms (any ten)
Jigger
Grist
Brut
Perry
Corkscrew
DOCG
Campari
Ruby port
Fermentation
Corona
Liqueur
Speed rail.
P.T.O.
[5371]-302 2
3. What is noble rot
Write in detail the wine producing districts of Burgundy or
Bordeaux.
4. Explain the parts of a bar with the help of a neat labelled diagram.[10]
5. What is an aperitif Classify aperitif with the help of a
chart giving examples.
Briefly explain the following German wine terms
Sekt
(ii Trocken
(iii Moselles
Spätlese
Eiswein.
6. Explain the following used in champagne Production Process
(any
Liquor de tirage
(ii Pupitre
(iii Sur le pointe
Degorgement
Remuage
Agraffe liquor d'expedition.
Briefly explain the following terms
Doux
(ii Sec
(iii Methuselah
Balthazar.
[5371]-302 3 P.T.O.
7. List any two wines from the following countries
Australia
(ii California
(iii India
Spain
Germany.
Write short notes on (any two)
Food and wine harmony
(ii Distilled beverages
(iii Wine faults.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations