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Level: Bachelor Semester-Fall Year: 2016
Programme: BHM Full Marks: 100
Course: Food and Beverage Service III Pass Marks: 45
Candidates are required to give their answers in their own words as far as practicable.
The figures in the margin indicate full marks.
Very Short Answer Questions
Attempt all the questions. 10*2
- Write short notes on Butler Pantry.
- What do you mean by Fermentation?
- Differentiate between vintage and Non-vintage wines.
- How the Australian wines are named?
- Write short notes on fortified wine. Name any one fortified wine.
- List five international Brands of beer.
- Write the about three measurement system of alcoholic strength.
- Define champagne?
- Write down the different types of black and white grape varieties.
- Write short notes on Port wine.
Descriptive Answer Questions. 6*10
- Explain about Decanting? What is the importance of labeling? Explain.
- Make a layout of classification of alcoholic beverage? Explain.
- List and explain every stages of vinification process. And explain.
- Explain the classification of France wine. Name and explain any two wine producing region of France.
- “All champagne is sparkling wine but all sparkling wine is not champagne.” Justify this statement.
- Explain Sherry and write down its types and any two Sherry Shippers name write down.
- Explain Briefly about Beer and its classification.
Case Study: 20
- Flat Wine
Clam Resto is renowned outlet in Kathmandu with wine cava and Mr.Jagat Jung Rana is regular guest. Today he is here to celebrate 20th anniversary with his family. He order Chicken Sadeko as 1st course from Nepali cuisine and as main course Roast of Game with two different variety of wines. While tasting the second wine for his main course he found wine is flat and complain for the same.
- Which wine you’ll refer for his dishes and why?
- How would you handle his complain?
- What are the faults may be in his wine?
- How would make his day very special?
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Food Production and Patisserie-III
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