Question Bank of Food & Beverage Services- 302

 Questions

Course:                BHMCT

Subject:               Food & Beverage Service

Paper Code:        BHMCT-302

Semester:             III

Questions from Unit-1

Q1:- What is an Alcoholic beverage? Explain.

Ans:- An alcohol beverage is simply any drink that contains more than a minimal amount of ethanol or ethyl alcohol.

Beer, wine, and spirits all start with a process called fermentation, which is the natural result of yeast digestion of the sugars found in ingredients like fruit, cereal grains, or other starches. Fermentation results in two substances:  ethanol and carbon dioxide.

Ethanol is the alcohol people drink, but there are other types of alcohol that may be harmful or even fatal to drink. Throughout this website, we use “alcohol” to refer only to ethanol.

Almost any yeast and source of sugar can produce alcohol. Trace amounts of ethanol may occur in non-alcohol beverages, including juices. Some beer, wine, and spirits drinks are designed to look and taste like alcohol beverages but contain very low levels of alcohol. These beverages are often classed under legislation as “non-alcohol” beverages.

Although recipes vary, alcohol beverages are generally divided into three broad categories:

• Beers, typically made with barley that is sprouted and roasted into malt (sometimes other grains are used or added), then cooked with water, fermented with yeast, and flavored with the flowers of the hops plant.
• Wines, made from grapes and sometimes other fruits that are juiced and fermented.
• Distilled spirits, made from grain, fruit, or other sugar sources that are fermented and then distilled in a heating and cooling process that concentrates the alcohol.

·         An "Alcoholic beverage" is a drink containing ethyl alcohol (alcohol) of agricultural origin in any percentage, derived either through natural fermentation, or addition during process.

·         Ethanol or ethyl alcohol is produced through a natural process when the yeast converts the sugar contained in fruit, cereals, and sugar-canes, into alcohol. Pure alcohol is a colorless, pure liquid. The process used for its preparation is called fermentation.

·         Fermentation

·         Alcohol is produced when the yeast is fed by sugar. This microorganism grows and proliferates by sugar contained in food such as fruit and cereals. As the yeast is fed by sugar, alcohol and carbon dioxide are produced. Sugar → energy + alcohol + carbon dioxide.

·         Categories of alcoholic beverages:

Q3:- What is Beer? Explain the types of Beers.

Ans:- The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. “Beer” is any alcoholic beverage made by the fermentation of grain, just as wine is any alcoholic beverage made by the fermentation of fruit. In the vast majority of the world’s beers, the grain base is barley.

The brewing process commonly begins with malted barley, or “malt”—barley that has been germinated then roasted. The brewer mills the malt, cracking the grains between rollers to expose more surface area. Then, just as coffee grounds are steeped in hot water to extract their flavors, the malt is heated with water in a large kettle called a “mash tun.” At the end of mashing, the starches in the malt have been broken down into simple sugars, resulting in a sweet liquid known as “wort.”

The brewer rinses the malt (“sparging”) and strains it to get the last of the sugars into solution. The used malt is now “spent grain,” useless for beer, but still good for baking, or for animal feed.

The wort is piped into the next large tank in the brewery, the brew kettle. Here, hops (green, cone-like flowers) are added and boiled with the liquid, providing bitterness and aroma.

After boiling, the wort is rapidly cooled until it is at the right temperature to add yeast, the single-celled organisms that do the work of fermentation. The yeast is pitched in to the sweet wort, where it consumes the sugar, releasing alcohol and carbon dioxide in the process.

beer types

Ales

Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. Generally robust and complex with a variety of fruit and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales, Pale Ales, Nut Browns, etc.

Ales are often darker than lagers, ranging from rich gold to reddish amber. Top fermenting, and more hops in the wort gives these beers a distinctive fruitfulness, acidity and pleasantly bitter seasoning. Ales have a more assertive, individual personality than lager, though their alcoholic strength is the same.

Ales are 30% of all beer sold in Canada.

Lagers

Lager originates from the German word lagern which means 'to store' – it refers to the method of storing it for several months in near-freezing temperatures. Crisp and refreshing with a smooth finish from longer aging, lagers are the world's most popular beer (this includes pilseners).

A lager, which can range from sweet to bitter and pale to black, is usually used to describe bottom-fermented brews of Dutch, German, and Czech styles. Most, however, are a pale to medium colour, have high carbonation, and a medium to high hop flavour.

Lagers are 56% of all beer sold in Canada.

Stouts & Porters

There’s very little distinction between a Porter and a Stout, but they do have their differences.

Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a combination of roasted malt to impart flavour, colour and aroma. Stout is also a black, roast brew made by top fermentation.

Stout, not as sweet to the taste, features a rich, creamy head and is flavoured and coloured by barley. Stouts often use a portion of unmalted roasted barley to develop a dark, slightly astringent, coffee-like character.

Malts

Generally dark and sweeter in flavour, malts contain hints of caramel, toffee, and nuts. They can be light to full bodied.

Q4:- Brief the Classification of Alcoholic beverage.

Ans:- Classification of  Beverages 

ALCOHOLIC BEVERAGE

Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits, cereal (grain), molasses and plant extract.

Technically, it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the cereals or molasses into alcohol & carbon dioxide (CO2), though there is other reaction taking place at the same time and that also influence the character of the finished beverage. Alcoholic beverage has been divided into two categories, they are as follow

§  Fermented Alcoholic Beverage

§  Distilled Alcoholic beverage

FERMENTED BEVERAGES

Fermented Alcoholic beverages are classified broadly as 2: Wine and Beer.

Wine is a beverage that is prepared by fermentation of Grape (Or other fruits like Cherry, Apriots, Pears, etc) by the addition of yeast.

Beer is prepared by the fermentation of grain with yeast with the addition of Hops. These are generally called fermented malt beverages.

DISTILLED BEVERAGES

A distilled beverage, spirit, liquor, or hard liquor is an alcoholic beverage produced by distillation of a mixture produced from alcoholic fermentation, such as wine. The beverages are distilled using either a Pot Still or a Patent Still. Distilled beverages are Rum, Whisky/ Whiskey, Vodka, Gin, Brandy, Tequila. They are also called spirits. Flavored and Sweetened spirits are called Liqueurs.

Q5:- Explain the process of Beer manufacturing.

Ans:- Beer is made from four basic ingredients: Barley, water, hops and yeast. The basic idea is to extract the sugars from grains (usually barley) so that the yeast can turn it into alcohol and CO2, creating beer.

The production of beer in the industry is called “brewing”. All beers are produced using this process that has started centuries ago. Specifically around 9000 BC in Egypt, archeological evidence was found proving the use of this technique in the Sumerians.

 Basic Ingredients –Malted Barley, Water, Yeast, Sugar, Hops and Finings agent such as Ising Glass and Irish Moss

The most common basic ingredient of beer is water, mixed with starch, such as malted grain. Next, brewer’s yeast is added to ferment the starch to produce the alcohol content in the beer. There are other things that can be added to ferment the beer. Brewer’s sugar, malt extract, rice syrup and Belgian candy sugar are just some of these additional ingredients that also modify the taste of the beer.

Note : Hops is the most common flavoring ingredient found in almost all beers today since it contribute the bitterness that balances the sweetness of some of the ingredients in the beer, Increases the shelf life of beer.

·The Brewing Process - The brewing process of the beer starts at “malting”.

1^st Step- Malting is where the grains are made ready for brewing. There are three steps in malting:First, the grains are allowed to soak in a vat of water for 40 hours, this process is called steeping.Next, the germination process begins, spreading out the grain on a flat surface for around 5 days to allow the starches in the grains to breakdown into shorter lengths. After this process, the grains are now called green malt. The last process of malting is kilning. The green malt goes into a kiln gradually turning into high temperature to allow the malt to dry.

2^nd Step -Milling is the next process after malting. This is where the finished malt that are going to produce the beer are cracked. Milling is done for the grains to absorb water and to be able to extract sugars.Depending on the type of process used, milling can highly influence the outcome of the beer.

 3^rd Step-After milling, mashing is the next step in order to convert the starches released during malting into sugars. The milled grain is transferred into a mash tun which is a large vessel filled with hot water to create a cereal mash.

·4^th Step -The left over sugar is then strained through the bottom of the mash in a process called “lautering”. Lautering separates the liquid containing the sugar extracted during mashing from the grains.

· 5^th Step -At this point the liquid is called wort, and it is now time for the boiling process. The wort is moved into a large kettle where the it is mixed in with hops and other ingredients and set to a boil to stop enzymatic processes and to sterilize the wort. And then, the boiled hopped wort is moved into a whirlpool wherein the solid particles are separated from the liquid. The Brewing Process

· 6^th Step- After the boiling process, the wort is moved into a heat exchanger where it cools down to a temperature appropriate for fermentation. The wort is moved into a fermentation tank and then is added with yeast to start the fermentation process. This is where the sugars are turned into alcohol, carbon dioxide and other components of beer.

· 7^th Step- Racking and conditioning are the next stages into the process. It is where the brewer takes wort now turned into beer and racks it into a conditioning tank where the beer is left to age, making its taste smoother and removing unwanted flavors. The Brewing Process

· Last step- After weeks to several months of conditioning, the beer starts its finishing stage, the last stage of the brewing process. In this process, the beer is filtered and is given time to get its natural color. Then it undergoes carbonation and is moved to a holding tank until it’s time for the beer to be bottled.

Questions from Unit-2

Q1:- Explain the types of Cheese.

Ans:- Types of Cheeses

Asiago cheese is a nutty flavored cheese that hails from Europe. It is named for a region in Italy where it was first produced. This region is known as the Asiago High Plateau, which lies within the Italian Alps.

Asiago cheese is produced in two forms as follows: fresh Asiago, also known as Pressato, and mature Asiago, which is called Asiago d´Allevo. Fresh Asiago has an off-white color and is milder in flavor than mature asiago. Mature asiago also has a more yellowish color and is somewhat grainy in texture.

Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheese was initially produced in caves Blue cheeses are typically aged in a temperature-controlled environment such as a cave.

The characteristic flavor of blue cheeses tends to be sharp and a bit salty. Due to this strong flavor and smell, blue cheeses are often considered an acquired taste. They can be eaten by themselves or can be crumbled or melted over foods.

Cheddar cheese originated in the village of Cheddar, England. A firm, cow's milk cheese that ranges in flavor from mild to sharp and in color from a natural white to pumpkin orange. Orange cheddars are colored with annatto, a natural dye. Canadian cheddars are smoother, creamier, and are known for their balance of flavor and sharpness. Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months (old cheddar) and 18 months (extra old cheddar). The optimal aging period is 5-6 years; however, for most uses three-year-old cheese is fine and five-year-old cheddar can be saved for special occasions.

Cream cheese is considered to be a fresh type of cheese due to the fact that it is not aged. The flavor is subtle, fresh and sweet, but has a light tangy taste. At room temperature cream cheese spreads easily and has a smooth and creamy texture which makes it rich. It is made by adding cream to cow's milk which gives it richness but is not ripened, limiting its shelf life. Cream cheese is usually white in color and is available in low fat or non fat varieties.

Feta cheese is one of the oldest cheeses in the world and is said to be a product from Greece. Since October 2002 feta cheese has been formally accepted as a Greek only cheese Feta is soft cheese, and is made from sheep milk if a mixture of sheep and goat milk. More recently cow's milk has been used. Feta is white in color, is a bit sour to the taste and rich in aroma. Even though it is a soft cheese, it is also manufactured with a partially hard texture.

Goat cheese comes in a variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta. Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot.

Goat cheese is distinctive due to the tangy flavor of goat milk. Sometimes this flavor is very strong and some consumers find it disagreeable. In some cases, the flavor is sought after, and some dairies are well known for producing particularly goaty cheese. The strong flavor is caused by hormones, which will be reduced if milk producing nanny goats are kept away from male billies. In addition, like all animal products, goat milk is heavily influenced by what the goats are eating. Because goats have hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not.

Swiss cheese is the general name for numerous types of cheese that were initially prepared in Switzerland. Swiss cheese is made from cow's milk, is lightly flavored, sweet and nutty. Swiss cheese is known for being glossy, light or pale yellow and having large holes in it which is a result of carbon dioxide releases during the process of maturation.

Vegetarian cheese is cheese that is not curdled with rennet, which is an enzyme that exists naturally in animal stomachs. Rennet is the popular name used by cheese makers to coagulate milk, forming curds. Most vegetarian cheeses are coagulated with plants, fungi or bacteria. There are two types of rennet in use by cheese producers: microbial and vegetarian. Microbial rennet consists of enzymes that come from either bacterial or fungal origin. Many strict vegetarians prefer to avoid cheese with this kind of rennet altogether, even though animals are not involved in any way.

There are specific plants that also have the enzymes essential to coagulate milk. Plants that have found more common use as coagulants are fig tree bark, thistle and mallow.

Q2:- Write the Brands name of Cheese

Ans:- Types of cheese are included; brand names are only included if they apply to a distinct variety of cheese. Many additional European-type cheeses are also made in the United States, such as Brie, Cheddar, Gouda, mozzarellaand provolone. Also, many local dairies throughout the country produce artisan cheeses and other more localized flavors. 

American cream cheeses

Bergenost cheese

·         Bergenost

·         Cream cheese

·         Creole cream cheese

·         Cup cheese

·         Red Hawk cheese, triple-crème cow's milk cheese with a brine washed rind, made in California

·         Kunik cheese

American soft cheeses

·         Brick cheese

·         Cheese curd

·         Colby cheese

·         Colby-Jack cheese

·         Farmer cheese* String cheese, particular American variety of mozzarella with a stringy texture

·         Cougar Gold cheese, An American cheddar

·         Hoop cheese, drier version of farmer cheese

·         Hannah, Ancient Heritage Dairy, Oregon

·         Humboldt Fog, made in California

·         Liederkranz cheese

·         Monterey Jack

·         Pepper Jack cheese, variety of Monterey Jack

·         Pinconning cheese, aged variety of Colby

·         Dry Jack cheese, hard, aged Monterey Jack with a nutty flavor and texture similar to Italian Piave

·         Muenster cheese, extremely mild, semi-soft with annatto exterior, nothing like name-controlled washed rind Alsacian Muenster

·         Swiss cheese

·         Teleme cheese

·         Vermont cheddar

American hard cheeses

·         Capricious, goat's milk cheese made in Petaluma, California

·         American generic parmesan, developed in the United States but inspired by Parmigiano-Reggiano cheese from Italy

American blue cheeses

·         Blue Marble Jack Cheese

·         Maytag Blue cheese, brand name which is also a distinct variety of cheese

·         Oregonzola, mild American version of gorgonzola

·         Point Reyes Original Blue, made in California by the Point Reyes Farmstead Cheese Company

·         Rogue River Blue, American blue, produced in Oregon

·         Smokey Blue, an American blue cheese with smoke flavoring added

Q3:- Write the Brands name of Indian and International Beers.

Ans:- :- Indian Brands of Beer:-

  1.Kingfisher

  2. Kalyani Black Label

  3.  Cobra

4. Jaipur Lager

5. Taj Mahal Indian Lager

6.  Lion

7. Haywards

8. Knock Out

9. Godfather

International brands of beer

Foster                            Australia

Castle larger                  South Africa    

Carlsberg                      Denmark 

Heineken                       Holland

Tiger                             Singapore    

Tuborg                         Denmark 

Budweiser                     USA                                                       

Kingfisher                   India

San Miguel                 Philippines

Orange bloom             Holland

Guiness                       republic of Ireland 

Lower brau                  Germany

Q4:- Explain the Production of cheese.

Ans:- Cheese Production

This page describes the general production of cheese and includes the legal Cheese Definitions, Ingredients, Bacterial Cultures, and General Manufacturing Procedure.

Cheese Definitions

Cheese comes in many varieties. The variety determines the ingredients, processing, and characteristics of the cheese. The composition of many cheeses is defined by Standards of Identity in the U.S. Code of Federal Regulations (CFR).

Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat treatment (below pasteurization) prior to cheese making to destroy some of the spoilage organisms and provide better conditions for the cheese cultures. Cheese made from raw milk must be aged for at least 60 days, as defined in the CFR, section 7 CFR 58.439, to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For some varieties cheese must be aged longer than 60 days.

Cheese can be broadly categorized as acid or rennet cheese, and natural or process cheeses. Acid cheeses are made by adding acid to the milk to cause the proteins to coagulate. Fresh cheeses, such as cream cheese or queso fresco, are made by direct acidification. Most types of cheese, such as cheddar or Swiss, use rennet (an enzyme) in addition to the starter cultures to coagulate the milk. The term “natural cheese” is an industry term referring to cheese that is made directly from milk. Process cheese is made using natural cheese plus other ingredients that are cooked together to change the textural and/or melting properties and increase shelf life.

Ingredients

The main ingredient in cheese is milk. Cheese is made using cow, goat, sheep, water buffalo or a blend of these milks.

The type of coagulant used depends on the type of cheese desired. For acid cheeses, an acid source such as acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid) is used. For rennet cheeses, calf rennet or, more commonly, a rennet produced through microbial bioprocessing is used. Calcium chloride is sometimes added to the cheese to improve the coagulation properties of the milk.

Flavorings may be added depending on the cheese. Some common ingredients include herbs, spices, hot and sweet peppers, horseradish, and port wine.

Bacterial Cultures

Cultures for cheese making are called lactic acid bacteria (LAB) because their primary source of energy is the lactose in milk and their primary metabolic product is lactic acid. There is a wide variety of bacterial cultures available that provide distinct flavor and textural characteristics to cheeses. For a more detailed description of cheese cultures and microbiology, see Fox (2004), Kosikowski and Mistry (1997), and Law (1997).

Starter cultures are used early in the cheese making process to assist with coagulation by lowering the pH prior to rennet addition. The metabolism of the starter cultures contribute desirable flavor compounds, and help prevent the growth of spoilage organisms and pathogens. Typical starter bacteria include Lactococcus lactis subsp. lactis or cremoris, Streptococcus salivarius subsp. thermophilus, Lactobacillus delbruckii subsp. bulgaricus, and Lactobacillus helveticus.

Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese. Common adjunct cultures added during manufacture include Lactobacillus casei and Lactobacillus plantarum for flavor in Cheddar cheese, or the use of Propionibacterium freudenreichii for eye formation in Swiss. Adjunct cultures can also be used as a smear for washing the outside of the formed cheese, such as the use of Brevibacterium linens of gruyere, brick and limburger cheeses.

Yeasts and molds are used in some cheeses to provide the characteristic colors and flavors of some cheese varieties. Torula yeast is used in the smear for the ripening of brick and limberger cheese. Examples of molds include Penicillium camemberti in camembert and brie, and Penicillium roqueforti in blue cheeses.

General Manufacturing Procedure

The temperatures, times, and target pH for different steps, the sequence of processing steps, the use of salting or brining, block formation, and aging vary considerably between cheese types. The following flow chart provides a very general outline of cheese making steps. The general processing steps for Cheddar cheese are used for illustration. For a more detailed explanation see the literature references by Fox (2004), Kosikowski and Mistry (1997), Law (1997), Walstra et al. (1999), and the website by Goff, www.foodsci.uoguelph.ca/dairyedu/cheese.html.

General Cheese Processing Steps

·         Standardize Milk

·         Pasteurize/Heat Treat Milk

·         Cool Milk

·         Inoculate with Starter & Non-Starter Bacteria and Ripen

·         Add Rennet and Form Curd

·         Cut Curd and Heat

·         Drain Whey

·         Texture Curd

·         Dry Salt or Brine

·         Form Cheese into Blocks

·         Store and Age

·         Package

The times, temperatures, and target pH values used for cheddar cheese will depend on individual formulations and the intended end use of the cheese. These conditions can be adjusted to optimize the properties of Cheddar cheese for shredding, melting, or for cheese that is meant to be aged for several years.

1. Standardize Milk

Milk is often standardized before cheese making to optimize the protein to fat ratio to make a good quality cheese with a high yield

2. Pasteurize/Heat Treat Milk

Depending on the desired cheese, the milk may be pasteurized or mildly heat-treated to reduce the number of spoilage organisms and improve the environment for the starter cultures to grow. Some varieties of milk are made from raw milk so they are not pasteurized or heat-treated. Raw milk cheeses must be aged for at least 60 days to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk.

3. Cool Milk

Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the temperature needed for the starter bacteria to grow. If raw milk is used the milk must be heated to 90°F (32°C).

4. Inoculate with Starter & Non-Starter Bacteria and Ripen

The starter cultures and any non-starter adjunct bacteria are added to the milk and held at 90°F (32°C) for 30 minutes to ripen. The ripening step allows the bacteria to grow and begin fermentation, which lowers the pH and develops the flavor of the cheese.

5. Add Rennet and Form Curd

The rennet is the enzyme that acts on the milk proteins to form the curd. After the rennet is added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms.

6. Cut Curd and Heat

The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives into small pieces and heated to 100°F (38°C). The heating step helps to separate the whey from the curd.

7. Drain whey

The whey is drained from the vat and the curd forms a mat.

8. Texture curd

The curd mats are cut into sections and piled on top of each other and flipped periodically. This step is called cheddaring. Cheddaring helps to expel more whey, allows the fermentation to continue until a pH of 5.1 to 5.5 is reached, and allows the mats to "knit" together and form a tighter matted structure. The curd mats are then milled (cut) into smaller pieces.

9. Dry Salt or Brine

For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by sprinkling dry salt on the curd and mixing in the salt. In some cheese varieties, such as mozzarella, the curd is formed into loaves and then the loaves are placed in a brine (salt water solution).

10. Form Cheese into Blocks

The salted curd pieces are placed in cheese hoops and pressed into blocks to form the cheese.

11. Store and Age

The cheese is stored in coolers until the desired age is reached. Depending on the variety, cheese can be aged from several months to several years.

12. Package

Cheese may be cut and packaged into blocks or it may be waxed.

Questions from Unit-3

Q1:- What are Spirits? Explain the Production of Spirits.

Ans:-

Q2:- How to serve the different type of Spirits? Explain.

Ans:- Service of Spirits:

Guest prefers consuming spirits of their choice in many ways. Some would enjoy ‘neat’, some ‘on the rocks’ and others with some addition such as water, tonic, soda, cola, etc. Therefore the Bar staff must ask the guest how he/she wants to take his/her drink.

The spirit must be served in appropriate glass ware at an appropriate temperature and the glass chosen must be according to the type of spirit and the style in which it is consumed.

·         Neat: It means that nothing should be added to the drink.

·         On the rocks: It means the spirit is served over the ice and poured in the presence of the guest.

·         With mixes: Spirit is taken with soda, water, tonic, cola, sprite, etc.

Neat and on the rocks are served in the ‘old-fashioned’ glass or ‘rock’ glass, while the spirits with mixes are served in ‘highball’ or ‘Collins’ glass.

The drinks may be either served over the bar counter or at the table in the restaurant, lounge or any other place. The drinks should be carried on the tray and placed on the drip mat at the right- hand side of the guest. If the drink is to be served with the mixer, it should be taken in a carafe and poured over the spirit in front of the guest which will enable him/her to verify the quantity he/she is willing to have.

The quantity of spirits served in Indian bars and hotels is 30ml (small) and 60ml (large), which should be strictly followed. In UK, the size of portion is 25ml. If the quantity finalized is not strictly followed, under pouring, over pouring and pilferage will occur.

Service of Brandy:

Brandy in normally served at room temperature in a brandy balloon or snifter glass at the end on the meal with coffee as digestive. The bowl of the glass is specially designed to trap the aroma of the brandy. The base of the glass is wide and narrow as it progress to top.

    Good brandy is served ‘neat’ with-out any addition. It is poured into the brandy balloon which is warmed by rolling the bowl of the glass in the palm. The warmth of glass releases the fine bouquet of the brandy. The narrow opening of the glass traps the aroma and allows the nose to appreciate it fully while drinking. In some European countries, brandy balloon is chilled before pouring in the brandy.

Service of Rum:

Rum is served ‘neat’ or ‘on the rock’. It is also an excellent mixer. It can be substituted for gin in most drinks. The rum martini is a delightful change. The popular Cuba Libra is made with rum and cola. Rum mixes well with other carbonated beverages and especially well with fruit juices. It is usually served in ‘rock’ glass or ‘old-fashioned’ when served ‘neat’ or ‘on the rocks’. Highball or Collins glass is used when served with mixes. The mixes offered are according to the guest’s choice.

Service of Whisky:

Whisky may be served in a variety of ways. Good aged whisky is served in the same manner as that of fine cognac or a aged rum, in glasses with a curved bowl to capture the finer bouquet and may be consumed at the end of a meal or as the gentlemen move to the smoking room for cigar and conversation. A tea spoon of distilled or spring water is said to bring out the subtle flavours. Too much ice will desensitize the palate for fine whiskies. Regular and blended scotches and other whiskies may be served in old-fashioned or rock glasses. Whisky may be consumed ‘neat/straight’, or ‘on the rock’ in rock or old-fashioned glass, and with mixes like soda, water, etc. in highball or Collins glass.  

Service of Gin:

Because of its strong flavor, Dutch gin does not mix well; it should be drunk chilled and straight. Dry gin, on the other hand, is an excellent mixer. Hundreds of cocktails are based on gin’s flexibility and delicious flavour. The classic dry martini depends on gin, as do drinks such as gimlet and the Gibson. Gin is refreshing in long, cool drinks such as Tom Collins and gin Rickey. Gin and tonic may be the best hot weather drink known to man. Gin can be served in an old-fashioned glass when served ‘neat’ or ‘straight’ and in a highball or Collins glass, when served with a mixer. Gin can also be served in a Paris goblet.

Service of Vodka:

Vodka is traditionally served straight, ice cold, in shot glasses. It is drunk in one gulp. Served in this manner, it is ideal accompaniment for smoked fish, spicy appetizers, Oysters and of course caviar. Because it is a neutral spirit and has no taste of its own, vodka is an excellent mixer. Any drink calling for gin or light rum would be equally satisfying when made with vodka.

Service of Tequila:

Traditionally tequila is served best at room temperature in small shot glasses accompanied with a wedge of lime and salt. The salt is placed on the wrist of the left hand that holds the lime. The salt is licked, the lime is squeezed and the tequila downed in a single gulp. Tequila is also used in many cocktails like the Tequila Sunrise, Tequini, etc.

Q3:- What is Patent Still Distillation?

Ans:-

Q4:- Explain the difference between Pot still and Patent still.

Ans:- Pot Still- A pot still is a type of distillation apparatus or still used to distill alcoholic spirits such as whisky or cognac. Pot stills operate on a batch distillation basis (as opposed to a Coffey or column stills which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired.

Malt Whisky is distilled twice - although a few distilleries may undertake a third distillation - in Pot Stills which resemble huge copper kettles. The spirit is driven off from the fermented liquid as a vapour and is then condensed back to a liquid.

In the first distillation the fermented liquid, or wash, is put into the Wash Still. which is heated either directly by fire or by steam-heated coils. At this stage the wash contains yeast, crude alcohol, some unfermentable matter and the by-products of fermentation. During the process of boiling the wash, changes take place in its constituents which are vital to the flavour and character of the whisky.

As the wash boils, vapours pass up the neck of the still and then pass through a water-cooled condenser or a worm, a coiled copper pipe of decreasing diameter enclosed in a water jacket through which cold water circulates. This condenses the vapours and the resulting distillate, known as low wines, is collected for re- distilling. The liquor remaining in the Wash Still is known as pot ale or burnt ale and is usually treated and converted into distillers' solubles for animal feed.

The low wines are distilled again in the Spirit Still, similar in appearance and construction to the Wash Still but smaller because the bulk of liquid to be dealt with is less. Three fractions are obtained from the distillation in the Spirit Still. The first is termed foreshots, the second constitutes the potable spirit, and the third is called feints. The foreshots and feints are returned to the process and redistilled in the Spirit Still with the succeeding charge of low wines. The residue in the still. called spent lees, is run to waste.

In the case of the Spirit Still, the design of the still, the height of the head (or top) of the still and the angle of the wide-diameter pipe or Lyne arm, connecting the head to the condensing unit, are all very important and have an effect on the distillate.

The Pot Still has changed little in general design over the centuries.

Patent Still-  A  patent still distillation is a method of producing grain whiskey through a continuous distillation process. It is also called a "Coffey" still, from the name of Aeneas Coffey, who patented the idea in 1831, according to the Scotland: Whisky and Distilleries website.

Malt Whisky, Grain Whisky is distilled in a continuous operation in a Patent Still. This is sometimes known as the Coffey Still. after Aeneas Coffey, who developed it in 1831.

Steam is fed into the base of the analyser and hot wash into the top. As the two meet on the surface of the perforated plates, the wash boils and a mixture of alcohol vapours and uncondensed steam rises to the top of the column. The spent wash runs down and is led off from the base.

The hot vapours enter the rectifier at the base and as they rise through the chambers they partially condense on the sections of a long coil through which wash is flowing. The spirit vapour condenses at the top of the rectifier and is run off through a water-cooled condenser to the spirit safe. Once the spirit begins to be collected it runs continuously until the end of distillation.

Because of the rectifying element present in this process, the distillate is generally lighter in aroma than most Malt Whiskies. It consequently has a milder character and requires less time to mature.

Q5:-Describe the gay Lussac.

Ans:- Gay-Lussac's law can refer to several discoveries made by French chemist Joseph Louis Gay-Lussac (1778–1850) and other scientists in the late 18th and early 19th centuries pertaining to thermal expansion of gasses and the relationship between temperature, volume, and pressure.

He is most often recognized for the Pressure Law which established that the pressure of an enclosed gas is directly proportional to its temperature and which he was the first to formulate (c. 1808). He is also sometimes credited, rightfully according to many modern scholars,with being the first to publish convincing evidence that, in Gay-Lussac’s shows the relationship between the pressure and temperature of a fixed mass of gas' kept at a constant volume "

The pressure of a gas of fixed mass and fixed volume,is directly proportional to the gas's absolute temperature.

If a gas's temperature increases, then so does its pressure if the mass and volume of the gas are held constant. The law has a particularly simple mathematical form if the temperature is measured on an absolute scale, such as in kelvins. The law can then be expressed mathematically as

{\displaystyle {P}\propto {T},}

{\displaystyle {\frac {P}{T}}=k,}

P is the pressure of the gas,

T is the temperature of the gas (measured in kelvins),

k is a constant.

This law holds true because temperature is a measure of the average kinetic energy of a substance; as the kinetic energy of a gas increases, its particles collide with the container walls more rapidly, thereby exerting increased pressure.

For comparing the same substance under two different sets of conditions, the law can be written as:

{\displaystyle {\frac {P_{1}}{T_{1}}}={\frac {P_{2}}{T_{2}}}\qquad {\text{or}}\qquad P_{1}T_{2}=P_{2}T_{1}.}Because Amontons discovered the law beforehand, Gay-Lussac's name is now generally associated within chemistry with the law of combining volumes discussed in the section above. Some introductory physics textbooks still define the pressure-temperature relationship as Gay-Lussac's law. Gay-Lussac primarily investigated the relationship between volume and temperature and published it in 1802, but his work did cover some comparison between pressure and temperature. Given the relative technology available to both men, Amontons was only able to work with air as a gas, where Gay-Lussac was able to experiment with multiple types of common gases, such as oxygen, nitrogen, and hydrogen.^[15] Gay-Lussac did attribute his findings to Jacques Charles because he used much of Charles's unpublished data from 1787 – hence, the law became known as Charles's law or the Law of Charles and Gay-Lussac.

Gay-Lussac's (Amontons') law, Charles's law, and Boyle's law form the combined gas law. These three gas laws in combination with Avogadro's law can be generalized by the ideal gas law.

Questions from Unit-4

Q1:- What is GueridonFlambe Service. Write the History of Gueridon.

Ans:- Introduction & History:

Also known as "Russian service," gueridon service originated in Russia during the 19th century. Usually reserved for upscale food customers, the service is usually presented on a separate table, sideboard or, more recently, mobile carts or trolleys. It has long been considered one of the most fashionable forms of restaurant or catering service. Food is usually prepared in view of the guests. Proper gueridon service includes a table or trolley equipped with a gas hob that enables food to be cooked on the table. It was popularized by Henri Charpentier while working at the Cafe de Paris in Monte Carlo, whose guests included Edward Prince of Wales.

The definition of the term guéridon is a movable service or trolley from which food can be carved, filleted, flambéed or prepared and served. It is, in other words, a movable side board which has sufficient equipment for the immediate operation in hand; however it should also carry essential equipment in case of emergency for e.g. crockery, cutlery service gears. The guéridon service itself come in various form i.e. Calor gas trolley, specially made for the purpose, a plain trolley or even a small table.

Basic ingredients & accompaniments:

•Olive oil/Salad oil

•White vinegar

•Worscestire sauce

•Tobasco sauce

•English & French mustard

•Caster sugar

•Butter

•Salt & Pepper

•Various Liquors & Liqueurs (used for flambé`)

Equipments required: 

• Gas lamps

• Spirit lamps (not used mostly today)

MIse-EN-PLACE FOR GUÉRIDON

Where necessary, the top and under shelf of the guéridon should be covered with a folded table cloth. This, of course depends on the nature of guéridon itself and its general appearance for convenience of working the cutlery and flatware layout be similar to that of the side board. This saves time and speeds up the service from right to left.

• Service spoon and forks

• Sweet spoon and forks

• Soup, tea and Coffee spoons

• Fish knife and fork, special equipment including a soup and sauce ladle

• Joint and side knife

The hot plates or table heaters are generally placed on the left hand side on the top of the guéridon. This heater may be gas, electricity or methylated spirit. If it is a heater the tea saucer should be placed under the burners, Also on the top there should be a carving board, knife for carving and filleting.

• The shallower pans used for flambé are called Suzette pans. They resemble frying pans in shape and size and have a diameter of 23-30 cm with or without a lip. The lip is usually found on the left hand side.

• Chafing dish to keep the food warm and to prepare custard for certain sweet preparations.

Under counters will be stacked with service plates and platters, side plate and some joint plates, for dirty tableware there should be a bin for collection. When an operation is being carried out, there should be some silverware, cutlery and doilies for it is useful for a presentation of sauce or any other accompaniment that might be served along and eases the service procedure.

Miscellaneous equipment:

Cloche (bell shaped glass or metal plate cover), chopping boards, salad bowls, peppermill, sea salt grinders, shashlik swords, fondue set, yakitori set.

Types of trolleys:

Hors d’oeuvre Trolley – It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provision for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the hors d’oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauces. The plated food is served to the guest from his/her right-hand side.

Salad Trolley - It has half plates and bowls, under plates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen. Most restaurants make the dressings in the kitchen and the dressing of salads is carried out on the trolley in the restaurant.

Food Preparation, Carving, and Flambé Trolleys - These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. Carving trolley has carving board which is placed over chafing dish during carving to retain the heat of the meat. A trolley may have single or double burner. Double burner trolley is necessary when the pastry finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking.

 Liqueur Trolley - At the moment the customers finish their last course, the liqueur trolley comes into action. In a profit-orientated restaurant, the liqueur trolley should be presented to every table, whether coffee is ordered or not.  It is one of the best selling aids in a restaurant.

The basic types of spirits for a liqueur trolley are:

Cognac                                                 Armagnac

Calvados                                              Liqueurs

Port            

The following equipment is needed on the trolley:

Cognac snifters                                    Cognac balloons

Liqueur glasses                                    Port glasses

Cognac Warmer                                  Coffee beans (for Sambuca)

Specialty Coffees - As a specialty, various spirits and liqueurs can, when combined with hot coffee and fresh double cream floated on top, be served in a goblet glass, and presented attractively on a small doily covered plate.

Cheese Trolley - It has a variety of cheeses, cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. Surface of the trolley is normally in marble and has translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley, and then served to the guest from his/her right.

Dessert trolley - It has a static cooling system and uses refrigeration gas.

Common preparation:

Flambé Dishes:

Pineapple Flambé’: It is sweet dish- slices of pineapple cooked in pineapple syrup and flambéed with kirsch.

Ingredients:                                                 Quantity

Pineapple slice s                                          2 no.           

Pineapple syru p                                          50 ml.

Caster Sugar                                                15 gms.

Kirsch                                                          15 gms.

Equipment Required:

Lamp

Pan on an underplate

Spare plate for dirty cutlery and flatware

Service spoons and forks on a service plate

Clean Serviette

Method:

·         Light the stove and place the pan on it.

·         Place ¾ pineapple syrup in the pan and heat.

·         Add the slices of pineapple and cook.

·         Baste the slices occasionally and frequently sprinkle with caster sugar, allowing the syrup to reduce until it almost caramelized.

·         Turn the slices and add the rest of the syrup and let them caramelize lightly.

·         Add Kirsch and heat up.

·         Tilt the pan gently to ignite. Steady the pan and wait for the flame to subside and die.

·         Serve from the pan on to hot half plate with the liquid at the flambé’ trolley and place it to the guest.

Crêpes Suzette: It is a sweet dish- Pancake cooked in orange sauce and flambéed with orange flavoured liqueur.

Ingredients:                                                       Quantity

Pancake                                                             4 no.

Sugar Cube                                                        4 no.

Caster Sugar                                                      80 gms.

Unsalted Butter                                                  80 gms.

Zest of orange                                                  

Orange                                                              1 no.

Lemon juice                                                      15 ml.

Orange juice                                                      120 ml.

Curacao                                                             30 ml.

Brandy                                                               30 ml.

Equipment required:

Lamp

Pan

Wooden spoon

Service spoon and fork

Tongs

Teaspoon

Spare plate for dirty cutlery

Clean serviette

Method:

·         Hold the orange with the clean serviette and rub the sugar cubes over the skin of the orange holding it with tongs to absorb the flavour from the orange skin.

·         Keep aside.

·         Light the lamp and place the pan over.

·         Add butter and sugar to the pan and gently mix while melting. Cook over gentle heat.

·         Add the rubbed sugar cubes and mix.

·         Add few zests of oranges, retaining some for garnish.

·         Cook till it is light brown in colour.

·         Add orange juice and lemon juice. Mix.

·         Add Curacao and cook.

·          Add a pan cake to the sauce and fold into half and quarter. Keep in one side of the pan.

·         Add the rest of the pancakes one at a time in the same way. Make sure that the pancake is soaked evenly in the sauce.

·         Gently heat till the juice is reducing and beginning to thicken.

·         Add brandy, heat and tilt the pan to flambé’.

·         Wait for the flame to die out and place two pancakes per portion on the hot half plate and ladle sauce over the pancakes. Garnish with zest of orange and serve from the right hand side of the guest.

Carving:

Saddle of Lamb:  Roast Saddle of lamb is served as main course and this is an example of Releve`.

(Accompaniments – mint sauce, red currant jelly, and roast gravy)

·         Size up the portion mentally before carving and divide the whole saddle into four parts (two on each side of the saddle).

·         Insert the carving fork into the meat to hold it during carving.

·         Cut at right angles half of one side of the saddle to the back bone.

·         Cut successive wedges until one fourth of the saddle is completed.

·         Repeat the same procedure with the rest of the portion of the saddle.

Roast leg of lamb (Accompaniments: mint sauce, red currant jelly, and roast gravy) roast leg of lamb is served as main course and this also an example of releve`.

The carver carves the meat on the bone into slice starting from the shank end.

·         Place the roast leg on the carving board.

·         Cut a slice or two at the bottom to make a base.

·         Turn the roast and start slicing on to the bone from the shank.

The procedure followed for roast leg of mutton and pork is same, but the pork is carved into thinner slices. The accompaniments are roast gravy and onion sauce for roast leg of mutton and roast gravy and apple sauce for roast leg of pork.

Salad Making:

Prawn Cocktail: It is a shellfish appetizer. Prawn cocktail is shelled and cleaned prawns mixed with cocktail sauce and arranged on the lettuce. Shelled and cooked prawns are collected from the kitchen.

Prawn cocktail can be prepared by the following three distinct steps:

·         Preparing cocktail sauce on the guerdon.

·         Mixing or tossing prawns with cocktail sauce.

·         Setting in a coupe and garnish.

Cocktail sauce is a derivative of mayonnaise sauce. It is prepared by mixing mayonnaise with tomato ketchup, cream, Worcestershire sauce, few drops of lemon juice (optional), and seasoning to correct the taste. Also, it should be noted that mayonnaise sauce is prepared in the kitchen and cocktail sauce is made on the guerdon.

Ingredients required:                                             for 4 portions

Mayonnaise sauce                                                       110 ml

Tomato ketchup                                              30 ml

Cream                                                              10 ml

Lemon juice                                                    1 tea spoon

Worcestershire sauce

Salt and pepper powder

Shelled prawns in a bowl on an under plate with dessert spoon.

Slice of lemon on a side plate with tea spoon.

Chopped parsley in a glass bowl on an under plate with tea spoon.

Equipment required:

Bowl for mixing

Service spoon

Wooden spoon

Spare plate for dirty equipment

Clean serviette

Cover:

Coupe or shellfish cocktail cup on an under plate (base of container should have ice)

Teaspoon

Oyster fork or fish fork is laid at the table on the left hand side.

Accompaniments: Brown bread and butter.

Method:

·         Place the mayonnaise sauce in the bowl. Add tomato ketchup and cream.

(the ration of mayonnaise sauce, tomato ketchup, and cream is 7:2:1 approximately). Mix well with wooden spoon. Add few drops of Worcestershire sauce, lemon juice and seasoning and mix well.

·         Place the chiffonade of lettuce in the bowl with dessert spoon.

·         Add the prawns, retaining two of them for garnish.

·         Coat the prawns with cocktail sauce with service spoon.

·         Garnish with the two prawns that had been kept aside, slices of lemon and chopped parsley.

Alternatively, shelled prawns can be mixed with cocktail sauce and placed over the shredded lettuce and garnished.

Scampi Meunie`re: Scampi is a type of shell fish. Scampi Meunie`re is a shelled and floured fish, fried, and coated with lemon flavored, nutty brown butter, and garnished with chopped parsley.

            Ingredients:                                                        for 4 portions

            Shelled, floured Scampi                                  300 gyms.

            Oil                                                                   75 ml

            Lemon juice                                                    ½ lemon

            Lemon slices                                                   4 pieces

            Butter                                                              50 gms

            Chopped parsley

            Equipment required:

            Two sauté` pans (one for cooking scampi and other for heating butter)

            Plate for keeping the pan

            Frying spoon

            Service spoon and fork

            Spare plate for dirty cutlery

            Clean serviette

            Cover:

            Half plate

            Fish knife and fish fork

            Cutlery is laid at the table

            Method:

·         Light the burner and the place the sauté` pan over.

·         Add oil to the pan and heat.

·         When the oil is very hot, add floured scampi and fry quickly to a golden brown on all sides.

·         Remove the pan and place over the plate on the guerdon.

·         Place clean sauté pan on the burner. Add butter and cook.

·         When butter is being cooked, portion the fried scampi on the half plate and place a slice of lemon on each portion. Add few drops of lemon juice to the fried scampi.

·         Cook the butter to nut brown colour, shaking the pan to get an even colouring.

·         Pour the butter over each portion and sprinkle chopped parsley.

Q2:- Explain the different types of Trolleys.

Ans:- Types of trolleys

 Hors d’oeuvre Trolley – It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provision for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the hors d’oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauces. The plated food is served to the guest from his/her right-hand side.

Salad Trolley

It has half plates and bowls, under plates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen. Most restaurants make the dressings in the kitchen and the dressing of salads is carried out on the trolley in the restaurant.

Food Preparation, Carving, and Flambé Trolleys

These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. Carving trolley has carving board which is placed over chafing dish during carving to retain the heat of the meat. A trolley may have single or double burner. Double burner trolley is necessary when the pastry finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking.

 Liqueur Trolley

At the moment the customers finish their last course, the liqueur trolley comes into action. In a profit-orientated restaurant, the liqueur trolley should be presented to every table, whether coffee is ordered or not.  It is one of the best selling aids in a restaurant.

The basic types of spirits for a liqueur trolley are:

Cognac

Armagnac

Calvados

Liqueurs

Port

The following equipment is needed on the trolley:

Cognac snifters

Cognac balloons

Liqueur glasses

Port glasses

Cognac Warmer

Coffee beans (for Sambuca)

Specialty Coffees

As a specialty, various spirits and liqueurs can, when combined with hot coffee and fresh double cream floated on top, be served in a goblet glass, and presented attractively on a small doily covered plate.

 Cheese Trolley

It has a variety of cheeses, cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. Surface of the trolley is normally in marble and has translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley, and then served to the guest from his/her right.

 Dessert trolley

It has a static cooling system and uses refrigeration gas.

Q3:- Write the Advantage and Disadvantages of Gueridon Flambe Service.

Ans:- Advantages of guéridon service

1. Creates atmosphere of sophistication & soignée

2. Provides entertainment

3. Provokes demand due to impulse buying

4. Ensures food service at requisite temperature as dishes can be prepared a la minute.

5. Ensures freshness & quality of ingredients.

6. Novelty of flaming, aroma attraction of cooking smells, caramelizing sugars – all these attract the attention of the customers

7. Personalized form of service hence flatters customers by focusing attention on their table. Encourages guest interaction & participation. Where possible the dish can be customized.

8. Motivates staff, stimulates creativity & innovation. Enhances job satisfaction,

improves gratuities.

9. Highly profitable as it encourages higher check averages.

10.Ensures high standards of cleanliness & hygiene.

11.Can be a unique selling proposition if the competition is yet to catch on.

Limitations of guéridon service

1. Time consuming, slows down pace of service & table turnover

·         2. Extravagant use of space, labor & equipment

·         3. High capital investment due to use of highly specialized equipment

·         4. High training costs

5. Efficiency of operation is limited to experience, knowledge & skill levels of staff

6. High food costs. Commodity control and costing is difficult.

7. Can disturb other guests who may resent intrusion.

8. Accident hazard due to live flaming, obstruction to traffic in aisles

Disadvantage of Gueridon flambé service:-

·         Needs to purchase expensive equipment and utensils.

·         Needs skillful and more staff.

·         Needs more room space and reduces seating area.

·         A slow and time consuming service.

·         Can be dangerous and clumsy to other guests.

Q4:- What are the Functions of Control System?

Ans:- A food and beverage control system is a means of computerising best practice within a restaurant or catering operation. It gives managers a better idea of the flow of food through the restaurant, enabling them to plan cash flow and stock control more effectively At the sharp end, it provides chefs with a more structured way of planning menus, taking into account nutritional and financial considerations.

• Stock control and purchasing

Some food and beverage control systems give you the chance to inventory your food and create purchase orders for more so you can maintain a minimum level of perishable stock and free up your capital. Such systems can also be used to create work lists, so that staff taking delivery of orders know exactly what to expect on any given day.

• Reporting
  Reporting is a key asset in any food control system software. In addition to providing preconfigured reports, the best systems will let you customise reports to suit your own particular requirements. Reporting can be used to analyse a vendor’s history, or to find out how volatile an ingredient’s price has been over the past few months. Other good uses for reporting modules include finding your best-performance, highest margin menu items, and using “what if” analyses to assess the impact of a cost change to a particular menu item.

Intelligent reporting can help you to forecast your requirements, which can be useful for seasonal items, for example, or for ingredients with volatile pricing. Baselining your usage of butter over the course of a year might show that you use more butter in the autumn — this can be a useful piece of market intelligence if you see that butter prices have been steadily increasing for the past few weeks.

food and beverage control system can connect with your point of sale (POS) system, then you can automate the updating of inventory as menu items are sold. You will find a variety of different interfaces in food and beverage control software products to connect with POS systems.

Q5:- Describe the KOT and BOT. Discuss about the methods of Billing.

Ans:- K.O.T. – Kitchen Order Ticket

}  B.O.T. – Beverage Oder Ticket

Types of KOT / BOT

}  Triplicate

}  Menu & Customer Bill

}  Duplicate

}  Single Order Sheet

}  Coupon / Token

}  Triplicate:  Used in most of the hotels.

}  As name suggest it has 3 copies.

}  The Top copy goes to kitchen to Aboyeur.

}  2^nd Copy goes to the cashier

}  3^rd Copy remains with the waiter for reference.

}  Duplicate:  Used in most of the smaller hotels.

}  As name suggest it has 2 copies.

}  The Top copy goes to kitchen to Aboyeur.

}  2^nd Copy remains with the waiter for reference and billing purposes.

Menu & Customer Bill

}  Used in most of the smaller outlets.

}  It is a menu order and customer’s bill combined on a sheet.

}  It is allocated to each table.

}  Price of each dish is written next to the dish, the waiter needs to fill the portion.

}  Later the same is given as the bill after totaling.

Single Order Sheet

}  Used in most of the smaller outlets.

}  Waiter takes the order and mark it on the sheet, verbal order is given to the kitchen.

}  The same is given as the bill after totaling.

}  The guest takes it and pays at the cashier counter

Coupon / Token

}  Used in most of the smaller outlets.

}  Guest pays in advance for the required food item, at the cashier counter, the cashier issues token / coupon.

}  The guest hands over the coupon at the delivery counter and receives the order food item.

Settlement of by Cash:

• Cash settlements may vary among restaurant / hotel policy.
• If the guest wants to settle by foreign currency then request the guest to exchange the currency with the front desk cashier. ( Depending upon the hotel and local government policy)
• Present change in the folder.
• Do not claim the tip until guest leave.
• If the guest leaves while you are settling the bill then, the change is your tip.

Settlement by Credit Card:

• Swipe the Card on the EDC machine.
• Enter the amount on the EDC machine.
• Verify the amount entered with the amount on the bill. Confirm the settlement.
• Take print out and get signature on the merchant copy from the guest along with the check copy.
• Return the credit card along with the guest’s copy of the credit card slip / voucher.
• If guest adds a tip on the Credit card slip then adjust the same on the EDC machine and take a new printout.

·         If the credit card is declined / expired then politely ask the guest for another card or form of payment. If necessary ask the guest to step away from his or her group so that he or she will not be embarrassed.

Settlement to In House rooms:

• Request the guest to write their name and room number on the printed check and sign them.
• Do a room enquiry on the POS machine with the details mentioned on the bill by guest.
• Try searching by room number first if not found then try again by searching by the last name of the guest.
• If details matched with those given on the bill then settle the bill on to that room.
• If the details  doesn’t match then, Ask the guest to present the room key as identification.
• If the POS enquiry fails with the given details, Then crosscheck with the front desk team with the guest details. And check if the guest is entitled for a credit on the restaurants.
• Nowadays on the PMS there are features to block all POS settlements, This will restrict any POS settlements from restaurants to the guest room account, So these guests has to pay their bill directly at the restaurants by other payment methods.

Settlement to Company or City Ledger:

• Ask the guest to write down the Company name on the bill, Some companies have credit with the hotel. These are called city Ledgers.
• If the guest is aware of the unique City Ledger number then ask for the same.
• Ask guest to sign on all the checks.
• Give the receipt showing the charges.
• Make the settlement to City Ledger and close the Table on POS.

Settlement against Coupons, vouchers and Gift certificates:

• Read the coupon carefully to determine if it is a valid or expired one.
• Find out what all charges are covered.
• Don’t give any cash as change for gift certificates and coupons.
• If the coupon amount doesn’t cover the total food bill then collect the balance amount by other method of payments.
• Keep the coupon safely on the cash box / folder. Treat them as cash. 

Q6:- How is Rum made? Give various styles of Rum.

Ans:-  Rum is a distilled alcoholic beverage made from sugarcane  by-products, such as molasses, or directly from sugarcane juice, by a process of fermentation & distillation. The distillate, a clear liquid, is then usually aged in oak barrels. Rum can be referred to in Spanish by descriptors such as ron viejo ("old rum") and ron añejo ("aged rum").

•      The majority of the world's rum production occurs in the Caribbean & Latin.

•      Antigua & Barbuda, Barbados, Cuba, Jamaica, Puerto Rico, Costa Rica, Colombia, Bermuda, Kenya, India, Japan, Philippines etc.

•      Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or in China, and to have spread from there.

•      Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in the area that became modern-day Iran.

•      The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century.

•      Plantation slaves first discovered molasses, a by-product of the sugar refining process, could be fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums.

•      A liquid identified as rum has been found in a tin bottle found on the Swedish warship Vasa, which sank in 1628.

•      It was mainly the drink of the slaves.

•      The Royal Navy used it for its sailors to combat Scurvy and act as anesthetic

 Juice extraction:

•      Sugarcane is cut and juice is extracted passing through the mollars to extract the juice.

•      Residual pulp left is called the bagasse, is crushed several times to extract all the juice.

•      Bagasse is often used as fuel in the boilers.

•      The extract is heated almost to the boiling point , cooled and the crystallized sugar  is removed.

•      The process is repeated many times to extract the juice completely.

•      The process is repeated so that the liquid is free of impurities.

•      Separation of sugar crystals is done in centrifuge. At last the final by product of the entire process is collectedà Molasses.

Fermentation:-

•      The molasses is stored in well cleaned and aired tank for 3 to 4 months . The cooled molasses gives better fragrance and let it ferment more readily.

•      Fermentation is the process in which the cooled molasses is diluted and special yeast strains are used for the local conditions.

•      In Jamaica bagasse is used for fermentation. For heavier rums dundur and limings are added. Dundur are the impurities leftover from distillate of previous rum  and limings are certain impurities present, also known as raft.

•      There are two types of fermentation- Quick and Slow.

•      Light rums take 24  to 36 hours (quick) for fermentation and heavier rums take 12 to 20 days for fermentation (slow).

1.      Light Rum

•      Light Rums are also referred to as Silver or White Rum.

•      Light Rums are often filtered after aging to remove any colour.

•      These are light flavoured hence more suitable for cocktails.

2.      Gold Rum

• Gold rums are also called Amber rum.
• These are medium bodied rums, which are generally aged.
• This gains it’s colour from aging in wooden casks.

3.  Dark Rum

•      It is generally aged longer in a heavily charred barrels.

•      It has much stronger flavour.

•      Often caramel is added for darker colour.

4. Flavoured/Spiced Rum

These Rums are infused with flavours of fruits & spices such as mango, cinnamon, orange, citrus and coconut etc.

5. Over Proof Rum

These rums have much higher alcohol than the standard 40%,around 75% of alcohol by vol.