Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 3rd Sem 74230 Beverage Distilled Question Paper

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

Total No. of Questions : 09

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B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.=-3)

BEVERAGE - DISTILLED

Subject Code : BSCCA-305

M.Code : 74230

Time : 3 Hrs. Max. Marks : 60

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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

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1. Write short notes on :
   1. Yeast
   2. Garnish
   3. 04 brands of Cognac
   4. 04 brands of Flavoured Vodka
   5. 04 brand of Single Malt

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   6. Ice Bucket
   7. BOT
   8. 04 brands of Tequila
   9. Fermentation
   10. Copper Still

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SECTION-B

2. Give recipe, glass and garnish for 2 Whisky based Cocktails.
3. Explain the service procedure of 01 large rum with cola.
4. Draw 5 stem glasses used in bar and mention their use and capacity.

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5. Define History of Rum. What are its styles?
6. What is proof? What are its different types?

SECTION-C

7. Define Distillation. With the help of diagram explain PATENT STILL.
8. Explain the product process of Brandy.

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9. How is Gin made? What are different types/styles of Gin?

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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