FOOD AND BEVERAGE SERVICE QUESTION BANK SEM - 3

UNIT – I
1. Define wine, viticulture and vinification?
2. Explain the process of Vilification (Production of Wine)?
3. What is meant by sulfuring in wine making?
4. Make a flow chart showing the manufacture of white and red wines?
5. Explain various Types of wine ?
6. What is meant by aromatized wines? Give two examples?
7. List the grape varieties used for making champagne
8. Explain méthode de Champenoise ( the Classical method of Champagne production) ?
9. State the sugar content in the following grades of champagne ?
a. Doux e. Brut
b. Demi-sec f. Extra brut
c. Sec g. Brut nature/brut zero
d. Extra sec
10. List various Champagne Bottle sizes with capacities in bottles?
11. Explain various types of Champagne
12. List any five Popular Brands of Champagne
13. Explain the service procedure of white wines?
14. Explain the procedure for decanting of wine
15. List the main regions and the lesser wine regions of france
16. List the main regions of France , their districts and uniqueness?
17. List any four the districts of Bordeaux ?
18. List any four the districts of Burgundy?
19. Explain the contents displayed on a French wine label ( Any five)?
20. State General Guide lines for matching food with wines
21. Explain various scales of measuring alcoholic strength ?
22. Explain pot still method of distillation
23. Explain the Manufacturing process of Whisky
24. List various types of types of Scotch and explain features?
25. List any five brand names of Scotch whisky?
26. Differentiate between the characteristics of Irish, Canadian and Scotch whiskies?
27. List various types of Whiskies and explain its features and two brand names each?
28. Explain the General classification of Rum?
29. List two international brand name of each of the following spirits?
a. Vodka f. Irish whiskey
b. Rum g. Canadian Whisky
c. Gin h. Bourbon Whiskey
d. Cognac i. Tennesse whiskey
e. Scotch whisky j. Indian Vodka
30. List various Types of Vodka and explain features?
31. List various Types of Gin and explain features?
32. List the grape varieties used for making cognac?
33. Explain the The Process of Making Cognac
34. List various grades of cognac based on their duration of aging and state the minimum
aging requirement ?
35. List the ingredients used for making beer and explain their significance in beer making?
36. Explain the process of manufacturing
37. List various types of beer and explain features?
38. State any ten international brands of beer and their country of origin?
39. State the ingredients of the following drinks?

1
 a. Shandy
b. Colarado
c. Red eye
d. Black velvet

40. State the primary flavours of the following liqueurs?

a. Abricotine k. Crème de casis u. Maraschino
b. Advocaat l. Curacao v. Parfait amour
c. Anisette m. Drambuie w. Sambuca
d. Amaretto n. Galliano x. Silvovitz
e. Bailey’s Irish Cream o. Grand Marnier y. Southern Comfort
f. Benedictine Dom p. Glayva z. Strega
g. Chartreuse q. Kirsch aa. Tia Maria
h. Cointreau r. Kahlua bb. Van der hum
i. Crème de cacao s. Kummel
j. Creame de menthe t. Malibu

41. Explain the service procedure of liqueurs and aperitifs

42. Give examples of 5 aperitifs and 5 bitters?
43. Write down the recipes of the following cocktails
a. Mint Julep f. Black Russian
b. Tom Collins g. Brandy Alexander
c. Gimlet h. Bloody Mary
d. Cuba Libre i. Margarita
e. Pina Colada j. Screwdriver

UNIT – II
44. Explain the following Alcohol Beverage terms? ( All)

Unit III
45. Planning and operating various F&B outlets?
46. State the aims of good layout?
47. List the steps in planning a layout?
48. State the factors to be considered while planning and F&B outlet?
49. Factors affecting the food habit acceptances and preferences of people?
50. List the steps involved in menu planning for commercial foodservice operations?
51. Explain the constraints of menu planning?
52. Explain the factors to be considered while selecting & planning heavy duty equipments?
53. Explain the significance of lighting and colour scheme while planning an F&B outlet?
54. State various material / finishes used for restaurant furniture and describe features?
55. Explain various types of buffet?
56. State the advantages and disadvantages of buffet?
57. Explain in detail the planning of a buffet?