Download PTU HMCT-B.Sc 2020 March 5th Sem 75391 Food And Beverage Service IV Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M-75391 (S2)-169
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.?5)
FOOD & BEVERAGE SERVICE- IV
Subject Code : BSHM-502
M.Code : 75391
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
1) Define the following :
a) Cocktail
b) Muddler
c) Blue-Agave
d) Malibu
e) Blended Whiskey
f) Virgin Colada
g) Mini Bar
h) Grenadine Syrup
i) Tabasco Sauce
j) Armagnac

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1 | M-75391 (S2)-169
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.?5)
FOOD & BEVERAGE SERVICE- IV
Subject Code : BSHM-502
M.Code : 75391
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
1) Define the following :
a) Cocktail
b) Muddler
c) Blue-Agave
d) Malibu
e) Blended Whiskey
f) Virgin Colada
g) Mini Bar
h) Grenadine Syrup
i) Tabasco Sauce
j) Armagnac

2 | M-75391 (S2)-169
SECTION-B
2) What are the advantages and disadvantages of patent still?
3) Explain the production of Bourbon Whiskey.
4) What do you know by aperitifs? Name five aperitifs.
5) Write the recipe of bloody marry and the method of production.
6) List five types of trolleys used in food and beverage service. Draw and label a flamb?
trolley.

SECTION-C
7) Explain the opening and closing duties of bar tender.
8) What is dispense bar? List the equipment required in the bar for making cocktail and
mocktails.
9) What are the advantages and disadvantages of a gueridon trolly?







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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