QUESTION PAPER-206

April 13, 2020

QUESTION PAPER-206

SUBJECT CODE: BHCT 206                                                                                                                 Page 1 of 2

CODE:FBS/01/14  DATE: 22.04.14

ROLL No…………….

COURSE   : 4th Semester of 4-year BHCT      : 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 the help of a chart.  Give examples.                  (10)

OR  Draw the Physical layout of a Bar.  List any five bar equipment and their uses. (5+5=10)

Q.2. Define liqueur. Give various methods of manufacture of liqueurs.  List any five liqueurs with their flavouring and spirit base. (5+5=10)

Q.3. What is Distillation?  With the help of diagrams explain the working of Pot Still and Patent Still. (2+4+4=10)

Q.4. What is Vermouth?  How is it produced?  Give the styles of Vermouth.        (2+4+4=10)

OR 

What is Bitter?  Explain any five Bitters which can be served as aperitifs.                      (10)

Q.5. How is Rum made?  Give various styles of rum.                                                      (6+4=10)

OR

 Explain in detail spirit proofs.                                                                                            (10)

 Q.6. Match the following:

  (a) Courvoisier                                             (i) Gin

 (b) Beefeater                                               (ii) Vodka

 (c) Grey Grouse                                          (iii) Tequila

 (d) Camino                                                  (iv) Bourbon Whiskey

 (e) Jim Beam                                              (v) Cognac