Sample Paper

Food and Beverage Operations Semester III BHMTT

by Ashish M. Dighe Exam conducted on: 15|04|2010

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 1
a. Blanc de Blancs: Champagnes that are made from 100% Chardonnay grapes are called as Blanc de Blanc. (The literal translation is white from white.) b. 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. c. 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. d. Mulled wine: Heated wine avored with spices. In Germany it is called Glwein. e. 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. f. Perlwein: It is semi sparkling wine produced in Germany, It may usually be produced by the cheaper carbonation method. g. 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. h. AOC: (Appellation dorigine Controle) Wines from a particular area with many other restrictions, including grape varieties and vinication methods. This label denotes the highest quality standard in French wines. i. Ale: They are usually top fermented beers. Top Fermentation is carried out at a relatively warm temperature of 15 20C over a relatively short period (three to ve days), with a yeast (Saccharomyces cerevisiae) that rises to the surface of the beer. It produces beers that are dense, full-avored and long in the mouth. Examples of ales are Porter, Stout, Marzen, Barley wine and Pale ale. j. Lillet: A favorite in France, Lillet is made from white Bordeaux wine, herbs and fruit peel and fortied with Armagnac brandy.

:: Ashish Dighe ::

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:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (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: 2 (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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Page 3 of 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (C)

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

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:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (A)

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

Producer

Wine that has been additionally aged.

Name of the wine Province / Sub Region

Quality Standard

Bottler Information

Volume

Vintage Alcohol content by volume

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Page 5 of 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (B)

Bordeaux: A Bordeaux wine is any wine that is produced in the Bordeaux region of France. The major reason for the success of winemaking in the Bordeaux region is the excellent environment for growing vines. The geological foundation of the region is limestone, leading to a soil structure that is heavy in calcium. The Gironde estuary dominates the regions along with its tributaries, the Garonne and the Dordogne rivers, and together irrigate the land and provide an Atlantic Climate, also known as an oceanic climate, for the region. The Bordeaux wine region is divided into subregions including Saint-milion, Pomerol, Mdoc, and Graves. 89% of wine produced in Bordeaux is red (called "claret" in Britain), with notable sweet white wines such as Chateau d'Yquem, dry whites, ros and sparkling wines (Crmant de Bordeaux) all making up the remainder. Some of the most common grape varieties grown in the Bordeaux are: Black: Caberbet Sauvignon, Cabernet Franc, Merlot and Malbec. White: Semillon, Sauvignon Blanc and Muscatel. Some of the rst growth wines from this region are: Red wines: Chateau Late-Rothschild (Pauillac) Chateau Latour (Pauillac) Chateau Haut Brion (Pessac) Chateau Mouton-Rotschild (Pauillac) Chateau Margaux (Margaux) White Wines: Chateau dYquem (Sauternes) Burgundy: Burgundy wine is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Sane River, a tributary of the Rhne. The most famous wines produced here - those commonly referred to as "Burgundies" - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. The Burgungy regions has various sub-regions namely: Cte d'Auxerre (Chablis), Cte de Nuits, Cte de Beaune, Cte Chalonnaise, Mconnais and Beaujolais. Burgundy is home to some of the most expensive wines in the world, including those of Domaine de la Romane-Conti, Domaine Leroy, Henri Jayer, Emmanuel Rouget, Domaine Dugat-Py, Domaine Leaive and Domaine Armand Rousseau. Some of the quality wines from this region are: Red wines: Aloxe Corton Beaune Pommard Volnay Vougeot Nuits St. Greorge White Wines: Meursault Puligny Montrachet
:: Ashish Dighe :: Page 6 of 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (C)

Bin Card:

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

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.

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Page 7 of 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (A)

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 8 of 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (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.

:: Ashish Dighe ::

Page 9 of 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (C)

Following is the owchart used to explain the vinication process of white wine:

White Grapes

The making of the white wine encompasses : 1. Using white grapes such as a Riesling, Sauvignon Blanc or Chardonnay.

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 slowly and cooly between temperatures of 15C and 20C to impart delicacy and fragrance. 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 12

:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (A)

Porter It is a type of ale and is made using the top fermentation process. The Porters name comes from the Porters at Londons Victoria Station. They would frequently mix several styles of beer into one glass and drink large quantities of the mixture. A style was eventually created to approximatethis blend and came to be known as a Porter. Arthur Guinness and Sons was one of the earliest brewer (the rst being the Whitbreads of London) to offer a Porter commercially. Later on, they increased the alcohol content of the Porter and the new drink became known as the Stout Porter (which eventually became Stout). The Porter is a good beer for those who want a full avored, dark beer without the bitterness from the roasted barley that a Stout now possesses. Examples: Anchor Brewing Co.s Anchor Porter, Samuel Smiths Taddy Porter, Fuller Smith and Turners Fullers London Porter Lager - It is a bottom fermented beer that is brewed and stored at low temperatures. It is usually fermented with a yeast namely the Saccharomyces carlsbergensis.There are many types of lager; pale lager is the most widely-consumed and commercially available style of beer in the world; Pilsner, Bock, Dortmunder Export and Mrzen are all styles of lager. There are also dark lagers, such as Dunkel and Schwarzbier. Examples: Amstel Light, Heineken, Carlsberg, Tuborg and Kingsher.

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:: 15|04|2010 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (B)

Some prominent champagne shippers are:

Name
Bollinger Charles Hiedsieck Henri Giraud Hiedsieck and Co. Monopole Krug Lanson Laurent-Perrier Moet & Chandon Mumm Piper-Hiedsieck Taittinger Veuve Cliquot Ponsardin

Region
Ay Reims Ay Epernay Reims Reims Tours-sur-Marne Epernay Reims Reims Reims Reims

Founding year
1829 1851 1975 1785 1843 1760 1812 1743 1827 1785 1734 1772

Answer No: 5 (C)

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. Three main reasons to decant wine are: 1. To separate it from the sediments: Fine old red wines that have spent years maturing in the bottle throw a deposit or a crust which, if allowed to enter the glass would sully the appearance of the wine. This deposit forms as the wine ages and consists of tannins, bitartartrates of calcium, magnesium and coloring matter. It makes the wine cloudy and can cause it to taste of lees. 2. To allow the wine to breathe and 3. Allow the wine to develop its bouquet.

XXX

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