Explain the term “Malolactic Fermentation”.
[3 marks]Write a note on different types of Buffet Themes.
[4 marks]List different types of Wine classified on the basis of content.
[7 marks]Explain the term “Flambeing”.
[3 marks]Write a short note on “Methode Champenoise”.
[4 marks]Explain few White Grape varieties with their characteristics.
[7 marks]Write a short note on “Banquet Function Prospectus”.
[3 marks]Explain how Wines are named.
[4 marks]Describe the production procedure for Sherry.
[7 marks]Explain the term “Wine Bouquet”.
[3 marks]Describe Vin De Table & Vin De Pays.
[4 marks]Discuss on the service procedure for Steak Diane.
[7 marks]Describe three factors that influence Wine’s character.
[3 marks]Draw a Wine Dinner Menu.
[4 marks]Explain different types of Buffet.
[7 marks]Briefly describe three Bitters that can be served as an Aperitif.
[3 marks]What are different parts of a Wine glass?
[4 marks]List down different types of trolleys used in restaurant for Gueridon service.
[7 marks]Explain the term “Aperitif”.
[3 marks]Discuss on “Grape Phylloxera”.
[4 marks]Elaborate on the guidelines for pairing Wine and Food.
[7 marks]Briefly describe three Wine service accessories and equipments.
[3 marks]Explain the procedure for taking Buffet Reservations.
[4 marks]List down different Wine producing regions of France.
[7 marks]