Download PTU HMCT-B.Sc 2020 March 4th Sem 12102 Food And Beverage Service Iv Question Paper

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Roll No. [ TTTTTTTTTT] Total No. of Pages : 02

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INSTRUCTION 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.

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SECTION-A

1) Answer briefly :

1. What do you understand by Suzette pan?
2. Define Front Bar?
3. What do you mean by flambé?

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4. Give two rum based cocktail?
5. Write two names of Aperitif.
6. Write two gueridon equipments.
7. What do you understand by Special Coffee?
8. Name two coffee flavour Liqueur.

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9. What is Distillation?
10. Write two brand names of Tequila.

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SECTION-B

2. Explain impulse buying in relation to Gueridon service.
3. Write recipe of two classical Gin based cocktail.
4. Differentiate between pot still method and patent still method.
5. Write short notes on bar controls.

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6. Name five liqueur with flavor, base spirits and country of origin.

SECTION-C

7. Explain whisky making process. Write four single malt scotch.
8. Explain various methods to prepare cocktail
9. Write opening and closing duties of bar.

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NOTE : Disclosure of identity by writing mobile number or making passing request on any page of Answer sheet will lead to UMC against the Student.

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