Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 6th Sem 75040 Wine Tasting And Beverage Pairing Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M-75040 (S2)-2212
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. Catering and Culinary Arts (2015 & Onwards) (Sem.?6)
WINE TASTING AND BEVERAGE PAIRING
Subject Code : BSCCA-603
M.Code : 75040
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
Q1. Define the term :
a) Contrast pairing
b) Crispness
c) White meat
d) Dry fruits
e) Creamy
f) Earthey
g) Torrier
h) Angel share
i) Aging
j) Malolactic

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1 | M-75040 (S2)-2212
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. Catering and Culinary Arts (2015 & Onwards) (Sem.?6)
WINE TASTING AND BEVERAGE PAIRING
Subject Code : BSCCA-603
M.Code : 75040
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
Q1. Define the term :
a) Contrast pairing
b) Crispness
c) White meat
d) Dry fruits
e) Creamy
f) Earthey
g) Torrier
h) Angel share
i) Aging
j) Malolactic


2 | M-75040 (S2)-2212
SECTION-B
Q2 Define the different characteristics of wine.
Q3 Explain the role of hops in a beer.
Q4 What do you understand by food and beverage pairing?
Q5 Explain the senses involved while tasting.
Q6 Explain the role of alcohol while food pairing.

SECTION-C
Q7 Describe food and wine harmony in detail.
Q8 What is malting? Write down the significance of hops.
Q9 Briefly explain the factors to be considered while matching beverage with cured meat,
fruits and cheese.









NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any
page of Answer Sheet will lead to UMC against the Student.

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