Download PTU BHMCT 2020 March 3rd Sem 14533 Food And Beverage Service III Question Paper

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Roll No. : ___________ Total No. of Pages : 02

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Total No. of Questions : 09

BHMCT (Sem.-3)

FOOD & BEVERAGE SERVICE-III

Subject Code : BH-205

M.Code : 14533

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Time : 3 Hrs. Max. Marks : 30

INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
2. SECTION-B contains FIVE questions carrying 2½ (Two and Half) marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.

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SECTION-A

1. Write short notes on :
   1. Define Viticulture.
   2. What is Sparkling wine?
   3. Define Corky wines.
   4. Write a white wine from Italy.

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   5. What are Estufas?
   6. Give example of a USA wine.
   7. What is Racking?
   8. What is Flor?
   9. Write any two principle wine regions of Italy?

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   10. 2 wine brands for New Zealand

SECTION-B

2. Explain the manufacturing process of Port.
3. What are Still wines? Explain.

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4. Differentiate between Sparkling and Aromatized wines.
5. List the basic rules of Food and Wine Harmony.
6. Differentiate between Noble Rot and Phylloxera.

SECTION-C

7. Write an essay on Wines of India.

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8. Describe the Do's and Don'ts in storage of wines.
9. Explain the principle wine regions of Spain.

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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