1
Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BHMCT SEMESTER-V- • EXAMINATION WINTER 2017
Subject Code:153302 Date: 08/11/2017
Subject Name: Food and Beverage operation
Time: 10.30AM to 01.00PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1

Briefly explain the guardian trolley. Name any two flambé preparations.
07

Define VINE. Explain the annual process of cultivation?
07
Q.2

What are the 4S in judging wines and its importance?
07

Name and explain the characteristics of wine regions of Italy?
07
OR

Describe the wine laws of France.
07
Q.3

Define the following. a)FURMENTATION b)MALOLACTIC FURMENTATION c)RACKING d)BLOOM e)ACIDITY.
07

Draw a red wine glass and write the method of production.
07
OR
Q.3

Explain the terms given below: a)ALCOHOLE b)AMPELOGRAPHY c)BLUSH WINE d)ZINFANDEL e)SELLAR
07

Short note on solera system. Name the wines prepared by this method in detail.
07
Q.4

Define APPERATIFS. Discuss its characteristics and name any two brand names.
07

Explain the following in brief: a)CAP CHAMBRER c)CORK d)DEGORGEMENT FILTERING
07
OR
Q.4

Draw a structure of GRAPE. Briefly explain its parts.
07

Explain the following:
Organic wines Tonic wines Aromatized wine wine legs Angels wing.
07
Q.5

Briefly explain Vilification the bottom fermentation.
07

Discuss CHAMPAGNE a sparkling wine, that differs from any other sparkling wine. How?
07
OR
Q.5

Explain the following. VQPRT IGT DOCa VT DOCG.
07

Discuss the impact of legal consequences of German wine laws.
07