Sample Paper

Food and Beverage Operations Semester III BHMTT

by Ashish M. Dighe Exam conducted on: 22|10|2007

::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 1 (A)

The difference between ales and lagers is as follows: Ale: An ale is usually a style of beer that is produced by fermenting the mash using a top fermenting yeast such as Saccharomyces cerevisiae. An ale yeast is called top fermenting because of its tendency to occulate (gather) at the surface of the brew during the rst few days. To brew an ale, fermentation must take place in warmer temperatures for the yeast to multiply. Ales taste noticeably fuller and more complex. Some examples of ales are: Porters, Stouts, Trappiste, Weizen, Pale ale etc. Lager: Lagers are a style of beer produced by fermenting the mash using a bottom fermenting yeast such as a Saccharomyces carlsbergensis. The lager yeast simply occulates and sinks to the bottom. Therefore it is known as bottom fermenting. Lager yeasts need cool temperatures during fermentation to perform their magic. Lagers tend to be lighter in color and usually taste drier than ales. Some examples of lagers are: Rauchbier, Pilsner, Dopple bock, Vienna beer and March beer.

Answer No: 1 (B)

a) Campari: One of the most favored bitters and an excellent aperitif, it is usually served with ice and soda.The drink needs to be stirred or the ingredients may stay separate. When combined with sweet red vermouth it forms the refreshing Americano cocktail. It is pink and has a slight avor of orange peel and quinine. The recipe is secret but it contains herbs and spirit and is oak aged. b) Dubonnet: It is a French wine based aperitif avored with quinine and bitter herbs with additions of mistelle and spirit. This popular aperitif may be blonde (white) or rouge (red). c) Vermouth: Vermouths are aromatized wines that have been fortied. The basic wine is of ordinary quality and blended to a set style. Other ingredients include mistelle (unfermented grape juice with the addition of brandy), various avorings (herbs, roots, bark, owers and quinine) and sugar as sweetening. d) St. Raphael: St. Raphael is a French aperitif, made from mistelle (red or white) in which macerated bark of cinchona, bitter oranges, pods of vanilla, almonds, cocoa beans and various herbs are added.

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:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (A)

Red Grapes
The making of red wine encompasses : 1. Using black grapes such as a Cabernet Sauvignon, Grenache, Merlot etc.

De-stalking

2. De-stalking - where stalks of all the grapes are removed. 3. Pressing of the grapes - The process involves passing the destalked grapes from an Archimedes press or a pneumatic press. This process squashes the grapes by breaking the skins until all the juice is released. 4. The treatment and fermentation of the must - During this process, the must is usually treated with sulphur dioxide and then cleansed of any remaining skin, pips and other suspended matter. Cultured yeast may be added and the wines are fermented. When fermentation is complete, most of the liquid is run-off. The remaining pulp is pressed again, resulting in a very dark, tannic wine. These are matured separately. 5. Maturation - The wine is then left for maturing in casks for a short time.

Pressing

Fermentation

Maturation

Racking

6. Racking - Running the clear wine off its lees or sediment from one cask to another. 7. Fining - A further clarication of wine usually before bottling. A ning agent such as isinglass is added and this attracts the sediment suspended in the wine, causing it to coagulate and fall to the bottom of the container. 8. Filtration - The nal clarication before bottling. It removes any remaining suspended matter and leaves the wine healthy and star bright in appearance. 9. Bottling - The clear bright wine is then bottled and ready to be transported to wine cellars for sale.

Fining

Filtration

Bottling

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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 2 (B)

The following factors and practices contribute to good cellar management The cellar should be clean and well ventilated. Even temperatures of 13-15 deg C (55-58 deg F) should be maintained, strong draughts and wide ranges of temperatures should be avoided. On delivery all casks should be placed immediately on stillions, casks remaining on the oor should have the bung uppermost to withstand the pressure better. Tappings should be carried out 24 hours before a cask is required. Pipes and engines should be cleaned at regular intervals. Beer left in pipes after closing time should be drawn off. Care should be taken that the cellar is not overstocked. All spiles (plugs on casks) removed during service should be replaced after closing time. All cellar equipment must be kept scrupulously clean. Any ullage should be returned to the brewery as soon as possible. All beer lines should be cleaned weekly and the cellar oor washed down weekly with mild bleach. Wine should be stored in a wine cellar which is free from vibrations, excessive dampness, draughts and unwanted odors. The cellar should be absolutely clean, well ventilated, with only subdued lighting and a constant temperature of around 55 deg F (12 deg C) to help the wine develop gradually.

Answer No: 2 (C)

1. Remuage: Remuage or riddling is the traditional method used to clear the wine. The bottles are taken to a holed wooden frame called puptre. This is made of two rectangular boards hinged together to form an inverted V shape. The remueur manipulates the bottles, turning and tilting each one gradually to encourage the sediment into the neck of the bottle. At the end of this operation the bottles will be almost vertical and the sediment resting on the cap. 2. Degorgement: When required for sale, the bottles still upside down are passed along an automated line and the necks are immersed in a freezing liquid of brine for seven minutes. The sediment is frozen into a pellet of ice which is removed by a process called as degorgement. The degorger removes the crown cap and the pressure of carbon dioxide within the bottle expels the pellet of ice. What is left behind is clear sparkling wine with a pressure of about ve to six atmospheres.

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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (A)

Classication chart of alcoholic beverages. Alcoholic Beverages

Fermented

Distilled

Beer

Wine

Spirits

Liqueurs

Ales

Still

Grape Spirits

Herbs avored

Lagers

Sparkling Fortied Grain Spirits Spirit avored

Lambic

Aromatized

Other Spirits

Fruits, Nuts and other avors

Alcoholic beverages can be broken down into 1) Fermented and 2) Distilled beverages. Fermented beverages: These can further be classied into two categories, namely beer and wine. Beer can be classied into top fermented (Ales),bottom fermented (Lagers) and spontaneously fermented lambics. Examples are Porter Stout (Ale),Heineken (Lager) and Geuze (Lambic) Wine can be classied into Still wines, Sparkling wines, Fortied wines and Aromatized wines. Examples are Chateau Mouton Rotschild (Red Still wine), Chablis (Still White wine), Anjou rose (Rose wine), Taittinger (Sparkling wine), Fino Sherry (Fortied wine) and Vermouth (Aromatized wine). Distilled beverages: These can further be classied into two categories, namely spirits and liqueurs. Spirits can be further classied into Grape spirits, Grain spirits and others.
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:: Semester 3 ::

Examples are Hennessy Cognac (Grape based), Glenddich Scotch (Grain based) and Tequila, Gin, Vodka ( Other Spirits). Liqueurs can be classied into Herb avored, Spirit avored and Fruits, Nuts and other avorings. Examples are Benedictine and Creme de menthe (Herb avored), Drambuie and Southern Comfort (Spirit avored), Advocaat (Oranges, lemons and cherry), Amaretto (Almonds an Apricots), Tia Maria (coffee and spices).

Answer No: 3 (B)

Guidelines that can be followed when contemplating wine and food partnerships are as follows: Most foods can be successfully accompanied by several styles of wine. White and Rose wines are usually more versatile than red wines. This is an important consideration if one wine is being chosen to accompany the complete meal. Regional pairings are normally very successful. The simpler the food the more the wine is likely to shine. The ner the food the more it is likely to show up inferior wine. Look at the complete dish and not just the main food component. Identify the principal avors. Often the sauce will decide the wine. The weight and body of the wine should match the character and avor intensity of the food. Serve light wine with delicate food. Serve full-bodied wines with full-avored, assertive foods. Match dry with dry, rich with rich. Food avored with spices go best with aromatic or aggressively brash wines. With sweets and puddings the food nearly comes off better than the wine. Sweet wines are probably the best bet. When a particular food is served hot, it requires a more assertive wine than it does when served cold.

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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 3 (C)

Cigars can be divided into two broad categories. Parejos, which have straight sides, and Figurados, which include all "irregular" shapes. Parejos include 3 basic divisions, by the relative proportion of their dimensions. There's Coronas (a broad category including Coronas, Dbl. Coronas, Presidentes, Robustos, and Churchills). An open foot and a rounded head characterize all Coronas. Next are the Panatelas. Longer than coronas, these are generally considerably thinner. The third division is Lonsdales - thicker than Panatelas, but generally longer than Coronas. Figuardos, or "irregular" shaped Cigars are a little better dened. The smallest is the Belicoso a small tapered cigar with a rounded head and a larger foot. Then there are the Diademas, the giant of cigars. These are 18 cm or greater. Cigars come in various sizes, some of which are explained below: Corona: 14.5 cm with a round top Petite Corona: 13 cm with a round top Tres Petite Corona: 11.5 cm Half Corona: 9.5 cm Lonsdale: as Corona but 16.5 cm in length Idealess: torpedo shaped, about 16.5 cm in length Londres: straight cigar , 12 cm in length Panatella: long and thin and open at both ends, 12.5 cm in length Stumpen: stubbier than a Panatella but slightly tapered, open at both ends. Whiff: usually small and open at both ends, about 8.9 cm in length.

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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (A)

Following is the French wine label from Chateau Mouton Rotschild. The estate is located in the Pauillac region of Bordeaux. This is one of the few vineyards in Bordeaux that are classied as of the best amongst the best. Peculiar to this wine are the images drawn by various artists for different vintages.

Estate logo and Image

Vintage Bottling Information (Bottled at the estate) Estate Alcoholic Content Sub-region of Bordeaux Volume Appellation Region

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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (B)

The ingredients used in the beer making process are: 1. Water 2. Cereals 3. Yeast and 4. Hops 5. Sugar and 6. Fining Agents Water: Water is the main ingredient for beer. In brewing parlance it is called as liquor. It must be biologically pure and its mineral content assured. It can be softened or hardened. Hard water is ideal for lager whereas soft water is more suitable for heavier beers. Historically, brewers have depended for their supply on local wells where the mineral composition of the water has come through natural resources. Cereals: Cereals are the raw material most commonly used in brewing. Although wheat, rice, sorghum, millet, rye, cassava, rice, maize and even green bananas are still used to produce alcoholic drinks with some resemblance to beer, the mainstay of the brewing industry worldwide is barley. Before it can be used to brew beer, barley has to be made into malt, thereby transforming its starch content into fermentable sugars. After steeping in water, it is left to germinate in a warm environment, then heated in a process called as kilning, which gives a more or less dark color to the malt and likewise to the resulting beer. Hops: The common hop (Humulus lupulus) is a quick-growing plant reaching from 5 to 7 meters in height. It is the cone shaped female owers that are mainly used in brewing, though British producers use male hops. Small though it may be the hop cone contains a wealth of resins and essential oils; in fact more than 200 aromatic components have been identied. It is these that turn the sugary juices resulting from the brewing process into avorsome beers. Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; they also contribute oral, citrus, and herbal aromas and avors to beer. Hops have an antibiotic effect that avors the activity of brewer's yeast over less desirable microorganisms, and hops aids in "head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops acts as a preservative. Yeasts: The most important stage is undoubtedly fermentation, since it is this that dictates the type of beer that will result. There are two main types of fermentation. Top Fermentation The older of the two, is effected at 15 20C over a relatively short period (three to ve days), with yeast (Saccharomyces cerevisiae) that rises to the surface of the beer. It produces beers that are dense, full-avored and long in the mouth; Bottom Fermentation The most widely practiced method nowadays, takes between seven and ten days at lower temperatures (6 8C). The yeasts (Saccharomyces carlsbergensis) remain at the bottom of the fermentation vessel. There is also a third spontaneous - fermentation process, employed in Belgium to produce lambic and gueuze beers. It relies on yeasts which occur naturally in the atmosphere in a restricted region to the south of Brussels, Belgium. Sugar: Used basically to facilitate fermentation in the form of priming sugar and is also used to add sweetness to some brown ales and sweet stouts. Fining agents: Finings are used to clarify beer. A variety of ning agents can be used such as albumen, bentonite or isinglass.
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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 4 (C)

Wines in Europe have been classied into different categories based on laws of each country. Broadly speaking they are categorized into four groups.

4 Categories

Local wines

QWPSR

Table wines

Country wines

Wines of good quality

The Highest standard

Vin de table (VT, France)

Vin de pays (VP, France)

Vin delimite de Qualite Superieure (VDQS, France) Denominazione di Origine Controllata (DOC, Italy

Appellation Origine Controlee (AOC, France) Denominazione di Origine Controllata e Garantita (DOCG, Italy) Vinho de Qualidade Produzido em Regio Demarcada (VQPRD, Portugal) Qualittswein mit Prdikat (QmP) / Prdikatswein (Germany)

Vino da Tavola (VT, Italy)

Indicazione Geograca Tipica (IGT, Italy)

Vinho de Mesa (Italy)

Vinho Regional (Italy)

Indicao de Provenincia Regulamentada (IPR, Portugal)

Tafelwein (Germany)

Landwein (Germany)

Qualittswein bestimmter Anbaugebiete (QbA, Germany)

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::22/10/|2007 ::

:: Food and Beverage Service Operations ::

:: Semester 3 ::

Labels may also indicate the sweetness as well as the quality of the wine as in wines from Germany where they may be indicated by Kabinett, Auslese, Spatlese, Beerenauslese, Troceknbeerenauslese etc. In case of Champagnes and sparkling wines the sweetness or dryness may be indicated by Brut Nature, Extra Brut, Brut, Demi Sec, Sec, Doux etc. French wine labels may indicate quality by mention Grand Cru or Premier Cru as information on the wine label. (i) DOCG: (Denomazione di Origine Controllata e Garantita) It is the equivalent of the highest quality standard according to Italian wine laws. When DOCG appears on the label it indicates that wine was made from specied grapes grown in the demarcated area. The DOCG system established a method of both recognizing quality product and maintaining the international and national reputation of that product. The wines that are designated DOCG wines also have to pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question. (ii) QmP: (Qualittswein bestimmer Anbaugebiete) It is the highest quality distinction and marks the pinnacle of German wine making. A QmP wine must be approved by German wine authorities and does not allow any additives or chaptalization. Starting with the 2007 vintage, the QmP designation has been simplied to the term Prdikatswein and you will nd this term on German wine labels going forward. (iii) VDQS: (Vin delimite de Qualite Superieure) It denotes a quality wine a notch below AOC standard in France. The requirements are less strict than AOC and usually used for smaller areas or as a "waiting room" for potential AOCs. This category will be abolished at the end of 2011. (iv) AOC: (Appellation Origine Controlee) It denotes the highest quality standard in French wines. AOC wines have to originate from a particular designated areas and have many other restrictions, including grape varieties and winemaking methods.

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:: Food and Beverage Service Operations ::

:: Semester 3 ::

Answer No: 5 (A)

a. Clarets: It is the export name for red wine that comes from the Bordeaux region of France. It was derived from the French word clairet meaning dark rose when the wines began being exported to England. b. Must: It is the combination of juice, skins and pips after the grapes are crushed in the wine press. c. Bunch: The mix of ller and binder leaves before they are rolled into a wrapper. d. Humidor: A humidor is a storage container designed to allow controlled air ow and equipped with a device that maintains the internal humidity in the range of 70 to 75 percent; its internal temperature should be maintained in a narrow range of about 68 to 70 degrees Fahrenheit. The purpose of a humidor is to keep your cigars at their peak "smokability". e. Microbrewery: It is a brewery producing a limited amount of beer. These breweries are usually associated by consumers for their uniqueness and innovative methods of producing beers. f. Decanting: Decantation may be dened as the separation of two immiscible liquids or solids in liquid. This is achieved by carefully pouring a solution from a container in order to leave the sediments in the bottom of the original container. g. Bodega: Bodega means a winery in Spanish. h. Blanc de Blancs: Champagnes that are made from 100% Chardonnay grapes are called as Blanc de Blanc. (The literal translation is white from white.) i. BOB: (Buyers Own Brand): The wine is made and labelled in Champagne, the name of the producer appears on the bottle but the Brand name belongs to a client (wholesale buyer, supermarket, restaurant, vip, etc). On the bottle the professional registration code is MA (Marque dAcheteur). j. Blush wines: Another term for rose wines. Made from black grapes, the must is left to macerate with the skins for about one day or until the correct degree of coloring has been achieved. Then the must is removed to continue fermenting at a low temperature elsewhere. XXX

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