Sample Paper

Food and Beverage Operations Semester III BHMTT

by Ashish M. Dighe Exam conducted on: 25|04|2009

:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 1
a. Sekt: Sekt is the German term for quality sparkling wine. The majority of Sekt produced (around 95%) is made by the Charmat method with the remaining premium Sekt being made according to the mthode traditionnelle. Cheap sparkling wine made with CO2 injection must not be called Sekt, but rather Schaumwein. Sekt labeled as Deutscher Sekt is made exclusively from German grapes, and Sekt b.A. (bestimmter Anbaugebiete, in parallel to Qualittswein b.A.) only from grapes from one of the 13 quality wine regions in Germany. b. Perlwein: It is semi sparkling wine produced in Germany, It may usually be produced by the cheaper carbonation method. c. Mulled wine: Heated wine avored with spices. In Germany it is called Glwein. d. NAB: (Non Alcoholic Beer): These are beers that by denition must contain not more than 0.5% aalcohol by volume. e. Blanc de Blancs: Champagnes that are made from 100% Chardonnay grapes are called as Blanc de Blanc. (The literal translation is white from white.) f. Cuve Close: The cuve close method is also known as the Charmat or Tank method. Instead of the second fermentation taking place in individual bottles as in the traditional method for making sparkling wines, the second fermentation, which produces the bubbles in a sparkling wines, takes place in large, sealed tanks. The wine is then bottled under pressure so that the bubbles are retained. g. Solera: Solera is a process for aging wines particularly sherries, by fractional blending in such a way that the nished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. A solera is literally the set of barrels or other containers used in the process. h. Must: It is the combination of juice, skins and pips after the grapes are crushed in the wine press. i. Chaptalisation: Sometimes due to poor weather the grapes do not ripen properly resulting in insufcient sugar in the fruit. The addition of concentrated must or sugar to the grape juice before fermentation to achieve the nal alcohol content is called chaptalization. j. Decanting: Decantation may be dened as the separation of two immiscible liquids or solids in liquid. This is achieved by carefully pouring a solution from a container in order to leave the sediments in the bottom of the original container.

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:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (A)

Following is a list of various types of Madeiras: 1. Sercial: Comparatively dry with amber brightness, Sercial has a nutty avor and a crisp, piquant aftertaste. 2. Verdelho: It is a beautiful, golden versatile wine, medium sweet to taste but with a dry nish. It can be drunk as an aperitif or enjoyed on its own. 3. Bual: Richer, stronger, deeper and stronger than the Verdelho, Bual has a slightly honeyed avor that is never cloying. It is ideal for a dessert wine. 4. Malmsey: This is the most renowned of all Madeiras. It is deep brown, luscious, fat, dessert wine. Although it is gloriously sweet it has a lovely contrasting dry goodbye on the palate. 5. Vintage Madeiras: These are very rare but solera-dated Madeiras. The date on the label indicates when the solera was rst established.

Answer No: 2 (B)

Aperitif means to open or drinks served at the start of a meal or before the meal to stimulate the appetite. Aperitifs can be of the following types. Bitters: Amer Picon, Campari, Fernet Branca and Byrrh. Fortied Wines: Sherry and some Port wines. Aromatized Wines: Vermouth, Dubonnet, Lillet and Suze. Absinthe and Pastis: Ouzo, Pernod and Ricard Some well known aperitifs wines are as follows: 1. Dubonnet - Modern versions have a wine base avored with quinine and bitter herbs with additions of mistelle and spirit. This popular aperitif may be blonde (white) or rouge (red). 2. Lillet - A favorite in France, Lillet is made from white Bordeaux wine, herbs and fruit peel and fortied with Armagnac brandy. 3. Suze - Suze is a bright yellow French aperitif avored with gentian and herbs. It is bitter in avor with supposedly digestive properties and 4. Vermouth - Vermouths are aromatized wines that have been fortied. The basic wine is of ordinary quality and blended to a set style. Other ingredients include mistelle (unfermented grape juice with the addition of brandy), various avorings (herbs, roots, bark, owers and quinine) and sugar as sweetening.

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:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (C)

Some types of beer are as follows: 1. Kriek A lambic in which cherries have been steeped for several months. The success of these fruit beers has led to experiments with raspberries, blackcurrants, plums and even bananas. 2. Lambic A Belgian beer made with barley, wheat and hops, which is left to ferment spontaneously, then aged for between one and two years. A specialty of the Brussels area, limbic is served in its natural state only in a few Belgian bars. It is blended to give gueuze, and sugar is added to obtain faro. 3. Porter A British top-fermentation beer (associated mainly with London), dark in color and well hopped. It has been dying out, but fortunately some micro-breweries have come to its defense. 4. Rauchbier A German beer with a smoky avor, obtained by drying the malt over beech chippings. A specialty of the Bamberg region. 5. Stout A British top fermentation beer; brewed with heavily roasted malts to give a completely black color. The Irish style is dense and dry in taste, though not particularly strong, while the British version is sweeter and more rounded. 6. Trappiste A Belgian top-fermentation beer brewed by monks of Trappist monasteries. There are ve of them in Belgium and one in the Netherlands. 7. Weisse-Weizenbier A German beer brewed from wheat and barley, a specialty of Berlin, Bremen, Bavaria and the Baden regions. It differs somewhat from Belgian white beers, being more golden in color and in some cases quite dark. A thirst- quenching beer, it is drunk mainly in summer. 8. Lager A German word, whose primary meaning is to store with reference to the practice of bottom-fermentation beers in cool conditions. Nowadays, it describes any ordinary bottomfermentation beer. Though most are blond in color, Germany has some dark varieties.

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Page 4 of 11

:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (A)

1. Remuage: Remuage or riddling is the traditional method used to clear the wine. The bottles are taken to a holed wooden frame called puptre. This is made of two rectangular boards hinged together to form an inverted V shape. The remueur manipulates the bottles, turning and tilting each one gradually to encourage the sediment into the neck of the bottle. At the end of this operation the bottles will be almost vertical and the sediment resting on the cap. 2. Degorgement: When required for sale, the bottles still upside down are passed along an automated line and the necks are immersed in a freezing liquid of brine for seven minutes. The sediment is frozen into a pellet of ice which is removed by a process called as degorgement. The degorger removes the crown cap and the pressure of carbon dioxide within the bottle expels the pellet of ice. What is left behind is clear sparkling wine with a pressure of about ve to six atmospheres.

Answer No: 3 (B)

Guidelines that can be followed when contemplating wine and food partnerships are as follows: Most foods can be successfully accompanied by several styles of wine. White and Rose wines are usually more versatile than red wines. This is an important consideration if one wine is being chosen to accompany the complete meal. Regional pairings are normally very successful. The simpler the food the more the wine is likely to shine. The ner the food the more it is likely to show up inferior wine. Look at the complete dish and not just the main food component. Identify the principal avors. Often the sauce will decide the wine. The weight and body of the wine should match the character and avor intensity of the food. Serve light wine with delicate food. Serve full-bodied wines with full-avored, assertive foods. Match dry with dry, rich with rich. Food avored with spices go best with aromatic or aggressively brash wines. With sweets and puddings the food nearly comes off better than the wine. Sweet wines are probably the best bet. When a particular food is served hot, it requires a more assertive wine than it does when served cold.

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:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (C)

The ingredients used in the beer making process are: 1. Water 2. Cereals 3. Yeast and 4. Hops 5. Sugar and 6. Fining Agents Water: Water is the main ingredient for beer. In brewing parlance it is called as liquor. It must be biologically pure and its mineral content assured. It can be softened or hardened. Hard water is ideal for lager whereas soft water is more suitable for heavier beers. Historically, brewers have depended for their supply on local wells where the mineral composition of the water has come through natural resources. Cereals: Cereals are the raw material most commonly used in brewing. Although wheat, rice, sorghum, millet, rye, cassava, rice, maize and even green bananas are still used to produce alcoholic drinks with some resemblance to beer, the mainstay of the brewing industry worldwide is barley. Before it can be used to brew beer, barley has to be made into malt, thereby transforming its starch content into fermentable sugars. After steeping in water, it is left to germinate in a warm environment, then heated in a process called as kilning, which gives a more or less dark color to the malt and likewise to the resulting beer. Hops: The common hop (Humulus lupulus) is a quick-growing plant reaching from 5 to 7 meters in height. It is the cone shaped female owers that are mainly used in brewing, though British producers use male hops. Small though it may be the hop cone contains a wealth of resins and essential oils; in fact more than 200 aromatic components have been identied. It is these that turn the sugary juices resulting from the brewing process into avorsome beers. Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; they also contribute oral, citrus, and herbal aromas and avors to beer. Hops have an antibiotic effect that avors the activity of brewer's yeast over less desirable microorganisms, and hops aids in "head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops acts as a preservative. Yeasts: The most important stage is undoubtedly fermentation, since it is this that dictates the type of beer that will result. There are two main types of fermentation. Top Fermentation The older of the two, is effected at 15 20C over a relatively short period (three to ve days), with yeast (Saccharomyces cerevisiae) that rises to the surface of the beer. It produces beers that are dense, full-avored and long in the mouth; Bottom Fermentation The most widely practiced method nowadays, takes between seven and ten days at lower temperatures (6 8C). The yeasts (Saccharomyces carlsbergensis) remain at the bottom of the fermentation vessel. There is also a third spontaneous - fermentation process, employed in Belgium to produce lambic and gueuze beers. It relies on yeasts which occur naturally in the atmosphere in a restricted region to the south of Brussels, Belgium. Sugar: Used basically to facilitate fermentation in the form of priming sugar and is also used to add sweetness to some brown ales and sweet stouts. Fining agents: Finings are used to clarify beer. A variety of ning agents can be used such as albumen, bentonite or isinglass.
:: Ashish Dighe :: Page 6 of 11

:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (A)

There are 3 parts to a great cigar: The ller, the binder and the wrapper. 1. Filler: The ller comprises the bulk of the cigar and is made of a blend of leaves to form an inner core. Cigars with long leaves bunched together as ller are called "long ller" cigars. Cigars with short, fragmented leaves bunched together as ller are called "short llers cigars. This blend gices the cigar much of its avor. 2. Binder: The binder holds the ller together and is usually made of a single quality leaf which binds the ller. 3. Wrapper: The wrapper is an exceptionally ne single leaf which must have elasticity, strength and a ne appearance. The wrapper leaf is also classied according to color. i) Double Claro: light Green ii) Claro: light Tan iii) Colorado Claro: Tan iv) Colorado: Brown v) Colorado Maduro: Dark Brown vi) Maduro: Very dark Brown vii) Oscuro: Black

Answer No: 4 (B)

Some of the wine prominent wine producing regions of Germany are as follows: 1. Mosel-Saar-Ruwer: The Mosel rises in the Vosges mountains and some 500 kms later decants itself into the Rhine river. The Saar and Ruwer are its tributaries. Many of these steep-terraced vineyards overlooking the river have recently been modernized but the slatey soil, so essential to the steely character of these wines remains the same. In such a cold climate, slate is also important as a heat reector to ripen the grapes. These green-tinged lively, fesh tasting wines are usually light in alcohol - about 9% - and are made from Riesling, Rivaner and the Muller Thurgau grape varieties. 2. Rheingau: This classic wine region lies between Hochheim on the river Main and Lorch near the Mittelrhein. It has a river frontage of about 24 km and the vineyards on the banks of the Rhine are sheltered by the Taunus mountains. This protection from the northern winds and the reected heat of the river is not only good for ripening the grapes but sometimes brngs the benecial mists which encourages noble rot to develop. The Riesling is the most important white grape, producing wines of elegance and ne balance. Some other full, avorsome wines are made from the Spatburgunder (Pinot Noir) grape

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:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (C)

Various record books maintained by a beverage cellar.

Stock Item: Chateaux Mouton Rotschild Date 12/10/2011 4/8/2010 Received 2 2 Balance 5 1

Bin No: RWP12345 Issued 1 (15/10/2011) none Balance 4 3

1. Bin Cards are used to show the physical stock of each item held in the cellar. The movement of all stock in and out of the cellar is recorded on each appropriate bin card. The bin cards are often used to show the maximum stock and the minimum stock. The minimum stock determines the reordering level, leaving sufcient stock in hand to carry over until new deliveries arrive. The maximum stock indicates how much to reorder and is determined by such considerations as storage space available and turnover of a particular item. 2. Cellar stock ledger: The cellar stock ledger may be used as either an extension or in place of a goods received book. It shws the movement of all stock into the establishment and issues out to the bars and dispensing points. All movement of stock in and out of the cellar is normally shown at cost price. 3. Ullage, Allowance, Off-sales book: Each sales point should have a suitable book for recording the amount of beer wasted in cleaning the pipes, broken bottles, measures spilt or anything that needs a credit, The number of bottles, whether beers of spirits, at off-sales prices and the difference in price must be recorded in the same book or in a separate one, the off-sales book. 4. Goods received book: All deliveries should be recorded in full detail in the goods received book. Each delivery entry should basically show the following: name and address of suppliers delivery note/ invoice number order number list of items delivered item price quantity unit total price date of delivery discounts applicable

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:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (A)

Producer

Wine that has been additionally aged.

Name of the wine Province / Sub Region

Quality Standard

Bottler Information

Volume

Vintage Alcohol content by volume

Important Information on an Italian Wine Label: 1. Producer: Fattoria Monsanto 2. Name of the wine: Chianti Classico 3. Quality Standard: DOCG (Denominazione dorigine Controllata e Garantita) 4. Bottler Information: Estate bottled by Fabrizio Bianchi 5. Vintage: 1990 6. Abv: 13.5% 7. Volume: 3 litres 8. Province: Barberino DElsa 9. Riserva: Wine that has been additionally aged

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:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (B)

Red Grapes
The making of red wine encompasses : 1. Using black grapes such as a Cabernet Sauvignon, Nebiollo, Merlot etc.

De-stalking

2. De-stalking - where stalks of all the grapes are removed. 3. Pressing of the grapes - The process involves passing the destalked grapes from an Archimedes press or a pneumatic press. This process squashes the grapes by breaking the skins until all the juice is released. 4. The treatment and fermentation of the must - During this process, the must is usually treated with sulphur dioxide and then cleansed of any remaining skin, pips and other suspended matter. Cultured yeast may be added and the wines are fermented. When fermentation is complete, most of the liquid is run-off. The remaining pulp is pressed again, resulting in a very dark, tannic wine. These are matured separately. 5. Maturation - The wine is then left for maturing in casks for a short time.

Pressing

Fermentation

Maturation

Racking

6. Racking - Running the clear wine off its lees or sediment from one cask to another. 7. Fining - A further clarication of wine usually before bottling. A ning agent such as isinglass is added and this attracts the sediment suspended in the wine, causing it to coagulate and fall to the bottom of the container. 8. Filtration - The nal clarication before bottling. It removes any remaining suspended matter and leaves the wine healthy and star bright in appearance. 9. Bottling - The clear bright wine is then bottled and ready to be transported to wine cellars for sale.

Fining

Filtration

Bottling

:: Ashish Dighe ::

Page 10 of 11

:: 25|04|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (C)

French wine classication based upon the EU wine laws: French law divides wine into four categories, two falling under the European Union's Table Wine category and two falling under the EU's Quality Wine Produced in a Specic Region (QWPSR) designation. The categories and their shares of the total French production for the 2005 vintage, excluding wine destined for Cognac, Armagnac and other brandies, were: Table wine: Vin de Table (VT) Carries with it only the producer and the designation that it is from France. Vin de Pays (VDP) Carries with it a specic region within France (for example Vin de Pays d'Oc from Languedoc-Roussillon or Vin de Pays de Ctes de Gascogne from Gascony), and subject to less restrictive regulations than AOC wines. In order to maintain a distinction from Vin de Table, the producers have to submit the wine for analysis and tasting, and the wines have to be made from certain varieties or blends. QWPSR: Vin Dlimit de Qualit Superieure (VDQS) Less strict than AOC, usually used for smaller areas or as a "waiting room" for potential AOCs. This category will be abolished at the end of 2011. Appellation d'Origine Contrle (AOC) Wine from a particular area with many other restrictions, including grape varieties and winemaking methods. XXX

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