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

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

Total No. of Questions : 09

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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

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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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Q1. Define the term :

1. Contrast pairing
2. Crispness
3. White meat
4. Dry fruits

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5. Creamy
6. Earthey
7. Torrier
8. Angel share
9. Aging

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10. Malolactic

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?

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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.

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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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