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 :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- 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 :
- Contrast pairing
- Crispness
- White meat
- Dry fruits
- Creamy
- Earthey
- Torrier
- Angel share
- Aging
- Malolactic
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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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