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Sample PaperExam conducted on: 22|10|2007Food and Beverage Operations

Semester IIIBHMTT

byAshish M. Dighe

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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 fermentingbecause of its tendency to flocculate (gather) at the surface of the brew during the first fewdays. To brew an ale, fermentation must take place in warmer temperatures for the yeast tomultiply. 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 fermentingyeast such as a Saccharomyces carlsbergensis. The lager yeast simply flocculates and sinks tothe bottom. Therefore it is known as bottom fermenting. Lager yeasts need cool temperaturesduring fermentation to perform their magic. Lagers tend to be lighter in color and usually tastedrier 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 withice and soda.The drink needs to be stirred or the ingredients may stay separate. Whencombined with sweet red vermouth it forms the refreshing Americano cocktail. It is pink andhas a slight flavor 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 flavored with quinine and bitter herbs withadditions of mistelle and spirit. This popular aperitif may be blonde (white) or rouge (red).

c) Vermouth: Vermouths are aromatized wines that have been fortified. The basic wine is ofordinary quality and blended to a set style. Other ingredients include mistelle (unfermentedgrape juice with the addition of brandy), various flavorings (herbs, roots, bark, flowers andquinine) and sugar as sweetening.

d) St. Raphael: St. Raphael is a French aperitif, made from mistelle (red or white) in whichmacerated bark of cinchona, bitter oranges, pods of vanilla, almonds, cocoa beans and

various herbs are added.

::22/10/|2007 :: :: Food and Beverage Service Operations :: :: Semester 3 :

:: Ashish Dighe :: Page 2 of 12
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Answer No: 2 (A)

The making of red wine encompasses :

1. Using black grapes such as a Cabernet Sauvignon, Grenache,Merlot etc.

2. De-stalking - where stalks of all the grapes are removed.

3. Pressing of the grapes - The process involves passing the de-stalked grapes from an Archimedes press or a pneumatic press.This process squashes the grapes by breaking the skins until allthe juice is released.

4. The treatment and fermentation of the must - During thisprocess, the must is usually treated with sulphur dioxide andthen cleansed of any remaining skin, pips and other suspendedmatter. Cultured yeast may be added and the wines arefermented. When fermentation is complete, most of the liquid isrun-off. The remaining pulp is pressed again, resulting in a verydark, tannic wine. These are matured separately.

5. Maturation - The wine is then left for maturing in casks for ashort time.

6. Racking - Running the clear wine off its lees or sediment from

one cask to another.

7. Fining - A further clarification of wine usually before bottling. Afining agent such as isinglass is added and this attracts thesediment suspended in the wine, causing it to coagulate and fallto the bottom of the container.

8. Filtration - The final clarification before bottling. It removes anyremaining suspended matter and leaves the wine healthy andstar bright in appearance.

9. Bottling - The clear bright wine is then bottled and ready to be

transported to wine cellars for sale.

Red Grapes

Pressing

Fermentation

De-stalking

Maturation

Racking

Fining

Filtration

Bottling



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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 andwide ranges of temperatures should be avoided.

On delivery all casks should be placed immediately on stillions, casks remaining on the floorshould 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 floor 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 onlysubdued lighting and a constant temperature of around 55 deg F (12 deg C) to help the winedevelop gradually.

Answer No: 2 (C)

1. Remuage: Remuage or riddling is the traditional method used to clear the wine. The bottlesare taken to a holed wooden frame called puptre. This is made of two rectangular boardshinged together to form an inverted V shape. The remueurmanipulates the bottles, turningand tilting each one gradually to encourage the sediment into the neck of the bottle. At theend 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 anautomated 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 asdegorgement. The degorger removes the crown cap and the pressure of carbon dioxidewithin the bottle expels the pellet of ice. What is left behind is clear sparkling wine with apressure of about five to six atmospheres.



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Answer No: 3 (A)

Classification chart of alcoholic beverages.

Alcoholic beverages can be broken down into 1) Fermented and 2) Distilled beverages.

Fermented beverages: These can further be classified into two categories, namely beer andwine. Beer can be classified into top fermented (Ales),bottom fermented (Lagers) andspontaneously fermented lambics.Examples are Porter Stout (Ale),Heineken (Lager) and Geuze (Lambic)

Wine can be classified into Still wines, Sparkling wines, Fortified wines and Aromatizedwines.

Examples are Chateau Mouton Rotschild (Red Still wine), Chablis (Still White wine), Anjou rose(Rose wine), Taittinger (Sparkling wine), Fino Sherry (Fortified wine) and Vermouth (Aromatizedwine).

Distilled beverages: These can further be classified into two categories, namely spirits andliqueurs. Spirits can be further classified into Grape spirits, Grain spirits and others.



Liqueurs

Alcoholic Beverages

Fermented

Spirits

Distilled

Beer Wine

Lagers

Ales GrapeSpirits

Sparkling

Fortified

Aromatized

Still

GrainSpirits

Herbsflavored

Spiritflavored

Other

Spirits

Fruits,

Nuts andother

flavors

Lambic

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Examples are Hennessy Cognac (Grape based), Glenfiddich Scotch (Grain based) and Tequila,Gin, Vodka ( Other Spirits). Liqueurs can be classified into Herb flavored, Spirit flavored and Fruits, Nuts and otherflavorings.Examples are Benedictine and Creme de menthe (Herb flavored), Drambuie and SouthernComfort (Spirit flavored), 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 importantconsideration 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 finer 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 flavorsOften the sauce will decide the wine.

The weight and body of the wine should match the character and flavor intensity of the food.

Serve light wine with delicate food.

Serve full-bodied wines with full-flavored, assertive foods.

Match dry with dry, rich with rich.

Food flavored 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 areprobably the best bet.

When a particular food is served hot, it requires a more assertive wine than it does whenserved cold.



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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). Anopen 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 defined. The smallest is the Belicoso -a small tapered cigar with a rounded head and a larger foot. Then there are the Diademas, thegiant 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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Answer No: 4 (A)

Following is the French wine label from Chateau Mouton Rotschild. The estate is located in thePauillac region of Bordeaux. This is one of the few vineyards in Bordeaux that are classified asof the best amongst the best.

Peculiar to this wine are the images drawn by various artists for different vintages.



Estate logo and Image

Vintage

Alcoholic Content

Region

Appellation

Volume

Estate

Sub-region of Bordeaux

Bottling Information(Bottled at the estate)

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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 bebiologically pure and its mineral content assured. It can be softened or hardened. Hard water isideal for lager whereas soft water is more suitable for heavier beers. Historically, brewers havedepended for their supply on local wells where the mineral composition of the water has comethrough natural resources.

Cereals: Cereals are the raw material most commonly used in brewing. Although wheat, ricesorghum, millet, rye, cassava, rice, maize and even green bananas are still used to producealcoholic drinks with some resemblance to beer, the mainstay of the brewing industry worldwideis barley.Before it can be used to brew beer, barley has to be made into malt, thereby transforming itsstarch 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 tothe malt and likewise to the resulting beer.

Hops: The common hop (Humulus lupulus) is a quick-growing plant reaching from 5 to 7 metersin height. It is the cone shaped female flowers that are mainly used in brewing, though Britishproducers use male hops.Small though it may be the hop cone contains a wealth of resins and essential oils; in fact morethan 200 aromatic components have been identified. It is these that turn the sugary juicesresulting from the brewing process into flavorsome beers.Hops contain several characteristics that brewers desire in beer. Hops contribute a bitternessthat balances the sweetness of the malt; they also contribute floral, citrus, and herbal aromasand flavors to beer. Hops have an antibiotic effect that flavors the activity of brewer's yeast oveless desirable microorganisms, and hops aids in "head retention", the length of time that afoamy 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 thetype 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 five days), with yeast (Saccharomyces cerevisiae) that rises to the surface of thebeer. It produces beers that are dense, full-flavored and long in the mouth;

Bottom Fermentation The most widely practiced method nowadays, takes between sevenand 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 producelambic 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 toadd sweetness to some brown ales and sweet stouts.

Fining agents: Finings are used to clarify beer. A variety of fining agents can be used such asalbumen, bentonite or isinglass.



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Answer No: 4 (C)

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



4 Categories

Local wines

Table wines

QWPSR

The Higheststandard

Wines ofgood quality

Country wines

Vin de table (VT,France)

Vino da Tavola(VT, Italy)

Vinho de Mesa(Italy)

Tafelwein(Germany)

Vin de pays (VP,France)

IndicazioneGeograficaTipica (IGT, Italy)

Vinho Regional(Italy)

Landwein(Germany)

Vin delimite deQualiteSuperieure(VDQS, France)

Denominazionedi OrigineControllata(DOC, Italy

Indicao deProveninciaRegulamentada(IPR, Portugal)

QualittsweinbestimmterAnbaugebiete(QbA, Germany)

AppellationOrigineControlee (AOC,France)

Denominazionedi OrigineControllata eGarantita(DOCG, Italy)

Vinho deQualidadeProduzido emRegioDemarcada(VQPRD,Portugal)

Qualittsweinmit Prdikat(QmP) /Prdikatswein(Germany)

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Labels may also indicate the sweetness as well as the quality of the wine as in wines fromGermany where they may be indicated by Kabinett, Auslese, Spatlese, BeerenausleseTroceknbeerenauslese etc. In case of Champagnes and sparkling wines the sweetness odryness may be indicated by Brut Nature, Extra Brut, Brut, Demi Sec, Sec, Doux etc. Frenchwine labels may indicate quality by mention Grand Cru or Premier Cru as information on thewine label.

(i) DOCG: (Denomazione di Origine Controllata e Garantita) It is the equivalent of the highestquality standard according to Italian wine laws. When DOCG appears on the label it indicatesthat wine was made from specified grapes grown in the demarcated area. The DOCG systemestablished a method of both recognizing quality product and maintaining the internationaand national reputation of that product. The wines that are designated DOCG wines alsohave to pass a blind taste test for quality in addition to conforming to the strict legarequirements to be designated as a wine from the area in question.

(ii) QmP:(Qualittswein bestimmer Anbaugebiete) It is the highest quality distinction and marksthe pinnacle of German wine making. A QmP wine must be approved by German wineauthorities and does not allow any additives or chaptalization. Starting with the 2007 vintagethe QmP designation has been simplified to the term Prdikatswein and you will find thisterm on German wine labels going forward.

(iii) VDQS: (Vin delimite de Qualite Superieure) It denotes a quality wine a notch below AOCstandard in France. The requirements are less strict than AOC and usually used for smalleareas or as a "waiting room" for potential AOCs. This category will be abolished at the end of2011.

(iv) AOC: (Appellation Origine Controlee) It denotes the highest quality standard in Frenchwines. AOC wines have to originate from a particular designated areas and have many otherestrictions, including grape varieties and winemaking methods.



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Answer No: 5 (A)

a. Clarets: It is the export name for red wine that comes from the Bordeaux region of France. Iwas 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 winepress.

c. Bunch: The mix of filler and binder leaves before they are rolled into a wrapper.

d. Humidor: A humidor is a storage container designed to allow controlled air flow andequipped with a device that maintains the internal humidity in the range of 70 to 75 percentits internal temperature should be maintained in a narrow range of about 68 to 70 degreesFahrenheit. 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 producingbeers.

f. Decanting: Decantation may be defined as the separation of two immiscible liquids or solidsin liquid. This is achieved by carefully pouring a solution from a container in order to leave thesediments 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 asBlanc 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 theproducer 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 tomacerate with the skins for about one day or until the correct degree of coloring has beenachieved. Then the must is removed to continue fermenting at a low temperature elsewhere.

XXX



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