Sample Paper

Food and Beverage Operations Semester III BHMTT

by Ashish M. Dighe Exam conducted on: 06|10|2009

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 1
a. Lees: The sediment that is left by the must during the fermentation process. The sediment is usually cleared from the wine using methods of racking, ning and ltration. b. Estufa: It is an aging process meant to duplicate the long effect of sea voyage of the aging barrells through trpoical climates. Used in the production of Madeira wine, the wine is stored in wooden casks in warm rooms to age. c. VDQS: (Vin Delimite de Qualite Superieure) Quality standard one step below AOC. 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. d. NAB: (Non Alcoholic Beer): These are beers that by denition must contain not more than 0.5% aalcohol by volume. e. 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. f. 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. g. Bloom: The outer skin or cuticle of the grapes has a whitish downy or cloudy coat which is known as bloom. The waxy substance contains wild yeasts and wine yeasts. It also contains other microorganisms such as bacteria, principally the acetobacter. 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. Cremant: Sparkling wines designated Crmant are produced using the traditional method, and have to fulll strict production criteria. In France, there are seven appellations for sparkling wine which include the designation Crmant in their name: Crmant d'Alsace, Crmant de Bordeaux, Crmant de Bourgogne, Crmant de Die, Crmant du Jura, Crmant de Limoux, Crmant de Loire. j. Asti-spumante: Asti is a sparkling white Italian wine that is produced throughout southeastern Piedmont but is particularly focused around the towns of Asti and Alba. Since 1993 the wine has been classied as a Denominazione di Origine Controllata e Garantita (DOCG) and as of 2004 was Italy's largest producing appellation. Made from the Moscato Bianco grape, it is sweet and low in alcohol, and often served with dessert.

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Page 2 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (A)

The four major ingredients used in the beer making process are: 1. Water 2. Cereals 3. Hops and 4. Yeast 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.

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Page 3 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (B)

Wines can be broadly classied into the following types: 1. Still Wines 2. Sparkling Wines 3. Fortied Wines and 4. Aromatized wines. 1. Still Wines: These are wines made by natural fermentation process. The yeasts convert the sugars present in the grapes to alcohol thereby producing wine. Wines that do not have effervescence or petulance are classied as still wines. These wines can be red (made from black grapes) or white (made from white grapes). Two examples of still wines are: a) Chablis (white wine) and b) Chateauneuf-du-Pape (red wine) 2. Sparkling Wines: Sparkling wine is a wine with signicant levels of carbon dioxide in it making it zzy. The carbon dioxide may result from natural fermentation or by articial carbonation. Two examples of sparkling wines are: a) Asti-Spumante and b) Moet & Chandon Champagne. 3. Fortied Wines: Fortied wines are wines which have been strengthened by the addition of alcohol, usually a grape spirit. These are known within the EU as liqueur wines or vins de liqueur. Two examples of fortied wines are: a) Sherry and b) Port wine 4. Aromatized Wines: Wines that have been aromatized after the fortication process are called as aromatized wines. 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. Two examples of aromatized wines are: a) Vermouth and b) Dubonnet

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Page 4 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (C)

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. Campari: One of the most favored bitters and an excellent aperitif, it is usually served with ice and soda.The drink needs to be stirred or the ingredients may stay separate. When combined with sweet red vermouth it forms the refreshing Americano cocktail. It is pink and has a slight avor of orange peel and quinine. The recipe is secret but it contains herbs and spirit and is oak aged. 2. Lillet: A favorite in France, Lillet is made from white Bordeaux wine, herbs and fruit peel and fortied with Armagnac brandy.

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::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (A)

Following is the owchart used to explain in detail the process of making 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

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Page 6 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

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.

Answer No: 3 (C)

The difference between ales and lagers is as follows: Ale: An ale is usually a style of beer that is produced by fermenting the mash using a top fermenting yeast such as Saccharomyces cerevisiae. An ale yeast is called top fermenting because of its tendency to occulate (gather) at the surface of the brew during the rst few days. To brew an ale, fermentation must take place in warmer temperatures for the yeast to multiply. Ales taste noticeably fuller and more complex. Some examples of ales are: Porters, Stouts, Trappiste, Weizen, Pale ale etc. Lager: Lagers are a style of beer produced by fermenting the mash using a bottom fermenting yeast such as a Saccharomyces carlsbergensis. The lager yeast simply occulates and sinks to the bottom. Therefore it is known as bottom fermenting. Lager yeasts need cool temperatures during fermentation to perform their magic. Lagers tend to be lighter in color and usually taste drier than ales. Some examples of lagers are: Rauchbier, Pilsner, Dopple bock, Vienna beer and March beer.

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Page 7 of 12

::06/10/|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

Cross section of a parejos shaped cigar

The Wrapper The Binder The Filler

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Page 8 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (B)

Wine should be stored in a wine cellar which is free from vibrations, excessive dampness, draughts and unwanted odors. The cellar should be absolutely clean, well ventilated, with only subdued lighting and a constant temperature of around 55 deg F (12 deg C) to help the wine develop gradually. The ideal orientation for wine bottles is at a slight angle, rather than completely horizontal. This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, allows for a slower and more gradual oxidation and maturation process. This is because the pressure of the air bubble that is the ullage space rises and falls depending on temperature uctuation. When exposed to higher temperatures the bubble's pressure increases (becomes positive relative to the air outside of the bottle, and if the wine is tilted at an angle, this compressed gas will diffuse through the cork and not harm the wine. When the temperature falls the process reverses. If the wine is completely on its side then this action will eject some wine through the cork. Through this "breathing" which can result from variations in temperature, oxygen may be repeatedly introduced into the bottle and as a result can react with the wine. While most wines can benet from lying on their side, Champagne and other sparkling wines tend to age better if they are kept upright. This is because the internal pressure caused by the trapped carbonic gas provides enough humidity and protection from oxygen. A study has found that Champagne stored on its side aged more quickly because oxygen was allowed to seep in after the Champagne corks lost their elasticity due to contact with the moist wine. Service temperature for various types of wines. 1. Red wine: 15C to 19C 2. White Wine: 8C to 12C 3. Sparkling Wine: 6C to 10C

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Page 9 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (C)

Following are the two prominent wine regions from France. 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

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Page 10 of 12

::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (A)

German wine laws of 1971 divide German wines into four quality standards. These standards are as follows. 1. Tafelwein: German table wine is mostly consumed in the country and not exported. Generally used for blended wines that can not be Qualittswein. Chaptalization is allowed and can be used to increase the percentage of alcohol. 2. Landwein: German country wine comes from a larger designation; the landwein designated areas. Regulations are similar to those for the table wine and the wine must be dry or half-dry in style. 3. Qualittswein bestimmer Anbaugebiete (QbA): It must come from one of Germanys thirteen ofcial growing regions. The grapes are usually not at a very high level of ripeness and chaptalization is allowed, which means sugar may be added to the unfermented grapes to increase the nal alcohol level (but not necessarily to increase sweetness). It is the most widely available German wine quality level. 4. Qualittswein mit Prdikat (QmP): Translated as quality wine with distinction, QmP wines mark the pinnacle of German wine making. A QmP wine must be approved by German wine authorities and does not allow any additives or chaptalization. Starting with the 2007 vintage, the QmP designation has been simplied to the term Prdikatswein and you will nd this term on German wine labels going forward.

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::06/10/|2009 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (B)

All Champagnes are sparkling wines whereas not all sparkling wines are champagnes Sparkling wine is a wine with signicant levels of carbon dioxide in it making it zzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the method champenoise/ method traditionnelle; In a large tank designed to withstand the pressures involved, as in Charmat process; as a result of carbon dioxide injection (method gazi) or using the Transfer method (methode tranvasement). Sparkling wines are produced in various countries and regions such as Espmante in Portugal, Cava in Spain, Spumante in Italy, Sekt in Germany and Cremant or Mousseux in France. The best and the most famous of these sparkling wines comes from the wine that is exclusively produced in the Champagne region of France. The name Champagne is a protected name and only those sparkling wines produced in the region of Champagne can be designated as Champagnes. The main areas in the Champagne region being: 1. Montagne de Reims 2. Cote des Blancs 3. Valle de la Marne and 4. The Aube So although Champagnes is a type of sparkling wines, not all sparkling wines can be termed as champagnes.

Answer No: 5 (C)

1. Lonsdale: These denotes a size of cigar, traditionally longer and thinner than the coronas. The average length of the Lonsdale being 7 to 7.5 inches. 2. Corona: This is the benchmark size of a cigar against which all other sizes are measured. The traditional dimensions are 5 1/2 to 6 inches with a ring gauge of 42 to 44. Example of a corona sized cigar is a Montecristo no.3. 3. Humidor: A humidor is, quite simply, a storage container designed to allow controlled air ow and equipped with a device that maintains the internal humidity in the range of 70 to 75 percent; its internal temperature should be maintained in a narrow range of about 68 to 70 degrees Fahrenheit. 4. Bunch: The mix of ller and binder leaves before they are rolled into a wrapper. XXX

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