Total 20 Questions

Course: BHMCT

Subject: Food & Beverages Services

Paper Code: BHMCT-202

Semester: II

Questions from Unit I

Q1. What is the difference between Mise-en-scene and Mise- en- place?

Ans:- MISE EN SCENE

Mise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the restaurant should be made presentable enough to receive the guest.

THE ACTIVITIES IN MISE-EN-SCENE INCLUDE:

1. Doors and windows are opened for some time, to air the restaurant and for some ventilation and then air conditioner is switched on, after closing the doors and windows.

2. Carpets are well cleaned.

3. All tables and chairs are arranged.

4. Functioning of lights and bulbs are checked.

5. Cards such as menu card are checked and kept ready for presentation.

6. Tent cards are kept ready.

7. Dirty Linen is exchanged.

8. Table clothes and mats are laid.

9. Flowers are brought and placed.

MUSIC:

Consideration must be given to the type , age and taste of Customers patronizing the restaurant while selecting the music. The audio system must be checked to ensure it is in order before operations.

LIGHTING:

Bright Lighting is usually recommended for fast food outlets and popular restaurants. Diffused lighting or Indirect lighting is normally used to enhance the ambience of Fine dining restaurants. The wait Staff must check if the Lighting is in working order if not a Job Order should be issued to the maintenance department.

VENTILATION:

During operations the Restaurant gets filled up with food smells, smoke and People. It is important to keep the area well ventilated either by use of curtains, opening windows, or by using air conditioning system

TEMPERATURE:

Keeping the dining areas at correct temperature is very essential for the comfort of the Guests. The Ideal temperature is 18* Centigrade

MISE EN PLACE:

Mise-en-place, the French term means to “putting in place” is attributed to the preparation of a work place for ultimate smooth service. The Term Mise en Place in a restaurant refers to all the duties that are carried out to keep the service area ready for the guests. The duties vary from meal to meal and restaurant to restaurant depending on the style of operation, sections and layout. The Mise en Place in the following area of the restaurant should be carried out to ensure quick service and customer satisfaction.

Lounge
Restaurant

Ø Sideboards. Tables Chairs Cutlery

Ø Glassware crockery linen miscellaneous

Still Room
Hotplate
Pantry
Toilet and washroom

ACTIVITY: Mis-en place:

LOUNGE:

Ø Vacuum cleaning the Carpet

Ø Cleaning the Upholstery

Ø Polishing the wooden Furniture

Ø Cleaning the Glass Surface.

Ø Placing Periodicals, Newspapers and Menu cards.

RESTAURANT:-

All the required things should be kept ready for service to ensure that customers are attended to promptly when they are dinning and they leave the place with complete satisfaction. for example customer should be provided with water and menu card as soon as they are seated. this is possible when the water jug is kept ready and the menu card in place.

WIPING OF TABLES AND CHAIRS

1. While doing so, check of nails, water marks & stains.

2. Also check for wobbling of the chairs and tables. If found to be wobbling adjust the tables and chairs or put a packing of wood underneath the legs of the table.

3. Do not use doily, coaster or newspaper for packing.

4. Arrange the tables and chairs in a very orderly manner. The chairs should be inside the line of the table when not being used

WIPING OF CUTLERY

1. Collect the entire cutlery from the back area and bring them to the sideboard.

2. Place the cutlery required for the setup on a salver while the extras will be placed in the drawers.

WIPING OF GLASSWARE

1. All glassware from the back area should be carried on a salver in an inverted position to the sideboard.

2. Inspect, holding glass by base or stem. The glass should be free from marks.

3. Keep them at a safe position ready for use.

CLEANING AND CHECKING CRUET SET

1. White salt in the saltcellar to be changed every 7days during summer and every day during rains and winter.

2. Salt and pepper to be filled 3/4^th full at all times.

3. Pepper to be changed every 7days.

4. The cruet set is to be cleaned with a clean dry cloth before being put on to the table.

TABLE SET –UP

1. Lay the wiped and checked cruet set along with the Bud vase.

2. The center appointments will be laid in the following manner. Cruet set, bud vase, The Sauce Stand, containing Chilly Vinegar, Soya Sauce and Hot garlic Sauce.

3. Place the chopstick resting on the chopstick stand on the right of the cover 4.Place Chinese tea cup and saucer next to the bottom of the chopstick.

5. Water Goblet should be turned upright by holding the base of the goblet.

6. Lastly place the napkin in the center of the cover on the starter plate.

7. ‘Cover’ is the space that is required to lay the cutleries, crockery, glassware and linen for one person at the beginning of the meal.

SIDEBOARD

1. All sideboards to be cleaned on the outside and inside with a dry duster prior to mis-en –place.

2. Check the sideboard for any damages or maintenance work needed. If needed, supervisor to be informed and it will then be the responsibility of the restaurant supervisor to ensure that the repair work is carried out.

3. Trays / Salvers to be and shelves washed and polished.

4. Change the lining of Trays

5. Toothpick stands to be cleaned and filled with toothpicks.

6. Required number (as mentioned in the table below) of crockery, cutlery, glassware and linen to stack neatly in the sideboard as shown in the fig. below.

BACK AREA

1. Wipe all the crockery, cutlery and other miscellaneous items such as portion bowls, platters, and glass bowls etc.

2. All bar glasses should be placed in a glass rack and sent to the bar where the wiping will be done.

3. All cutleries to be sent to the Stewarding Department where the polishing will be done.

4. To ensure that all the plates are in the warmer and the warmer is maintained at 65 Degree C.

5. Ensure that the Hot water tap and the Steamer is functioning and is set at the right temperature.

CASHIER MISE EN PLACE

1. Ensure that there is a float of Rs XYZ at the beginning of the shift.

2. Ensure a par stock of Guest comment cards are maintained at all times. The procedure for control of Comments cards is as follows.

3. A register containing the details of the filled cards is maintained and the cards are sent to the F&B office at the end of the month.

4. Ensure that all the items as mentioned below are kept in their respective places.

Q.2What is Sideboard? Explain their uses.

Ans:- DEFINITION & STYLE:-

1. The side station is also called the “dummy waiter”

2. It is used by the service staff for keeping all the service equipment at one place.

3. For the convenience of the service staff, the side station should be strategically located in a restaurant.

4. The side station should be kept clean and presentable as it can be seen by the guest

The style and design of the side board varies from establishment to establishment. It depends upon.

1. The style of service and menu offered.

2. The number of waiters working from one sideboard

3. The number of tables to be served from one sideboard

4. The amount of equipment it is expected to hold.

5. The top should be of heat resistant material which can be easily washed down.

6. After service, the sideboard is either completely emptied out or restocked for the next service

Layout of a sideboard:

SAMPLE CHECKLIST OF A DUMMY WAITER:

Items	Nos
Cheese plate	10
Ash trays	4
Toothpick holder	3
Straw holder	2
Water jugs	2
Napkins	50
Crumbing sets	1
AP knife	15
Dessert fork	25
Dessert spoon	25
Soup spoon	10
Tea spoon	15
Napkins	30
Service spoons	20
Service forks	30

The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests.

The following service equipment can be stored in a side station.

Salvers, Creamers, Wine chiller and stand, Coffee pots, Teapots, Ice buckets and tongs. Finger bowls, Cruet sets, Sugar bowl; and tongs, Soup ladles, Butter dishes, Bottle and wine openers, Cigar cutters, Bread baskets, Bud vases, Candle holders, Wine cradle, Toothpick stand, Straw stand Pot holders Drip bowls etc.

Q.3Explain the different types of services:-

a) Silver service

b) American service

c) French service

d) Russian service

Ans:- American Service – American table service combines the service methods of several traditional forms that originated in two or more countries. Because of this definition, it should probably be listed last. There can be three different forms of service offered at any given meal. French table service is when your salad course is brought out to the table in a large bowl, and then your server places each guest's portion on an individual plate. When your soup course is brought out in a large tureen and placed in front of the host or hostess of the party who then serves out individual portions, this is considered English table service.The main course brought out on individual dinner plates and placed before each guest is called Russian table service. These forms of table service are derived from the countries in which they originated and have been adapted to American standards.

English Service – As indicated above, this is often called host service. All the dishes are stacked in front of the host or hostess, who then proceeds to serve the individual plates from the platters and bowls placed in front of him or her. Most Americans have seen this form of service at home on Thanksgiving, where the husband will carve the turkey, and the wife will prepare the plates to be passed around the table to their guests. As with most forms of table service, women are served first and then men are served in order, beginning to the right of the server. Where you are most likely to see English service is in a tea room, where a tray containing the tea and sandwiches is placed in front of the hostess and she pours the cups of tea and passes a plate with sandwiches around to her guests. Certain holiday meals with a special dessert are also served English style, where the Yule Log or ignited Christmas pudding is brought to the table and placed before the host or hostess, who then prepares each individual plate. This sort of service is usually by request only. The only time it is almost always used is when there is a birthday, and a cake is brought before the host, complete with candles and plates. Once the festivities have been completed, the host then slices and distributes the plates to his guests.

French Service – This is the most formal table service available, which is used in clubs, hotels, and restaurants. In French service, there is a side table that is wheeled to the table where your guests are seated. All the food is on the side table, arranged beautifully on platters, tureens, or chafing dishes, and generally presented to the guests for inspection prior to the dish being prepared, then placed on the table. Each guest is then served from the side table. Platter service is a modification of French service, where food is arranged on serving dishes with a serving utensil and then offered to each guest, who then serves himself from the platter. Most French service is for the salad course, where the server brings a salad cart to the table, prepares the salad table-side, then serves from the serving bowl. One last French service adaptation is the custom of bringing several plates of salads or desserts to the table on a cart and allowing the customer to choose which looks the most appetizing and appealing to them.

Russian Service – This is the most common form of service used in restaurants today, where the plates are brought to the table already plated, garnished and ready to serve. Each guest is presented with the plate that he or she ordered. There is no table-side service in Russian service.

Silver Service- Silver Service actually describes the service process of serving diners from a silver dish or platter directly onto the diners plate, rather than the common practice of serving the ready platter meal to the diner. Silver service is called service with touch has now come to mean much more than just the service of the food from a platter and in fact this original aspect of silver service is often missing from contemporary. Silver service food mean from silver plate to plate is always served from the left, also drinks and plated meals from the right. Meals are served to the diner from platters, not plated in the kitchen. The guest to the host's right is served first. (Usually a female guest) Service continues counter-clockwise. Plates are cleared from the right glasses from the right; again starting with the guest to the host's right. Service Silver service usually includes serving food at the table. It is a technique of transferring food from a service dish to the guest's plate from the left.

Q.4Define:-

a) Self service

b) Specialized service

c) Gueridon service

Ans:- (a) Self service is the practice of serving oneself, usually when purchasing items. Common to the checkout counter or at buffet-style restaurants, where the customer serves their own plate of food from a large, central selection. A type of retail business where customers help themselves to the products that they wish to purchase.

a self-service restaurant will have many options, including:

Cold Items

Salads
Sandwiches
Fruits
Yogurts
Cold Sides (potato salad, pasta salad, etc.)
Drink Variety

Hot Items

Meat Entrées
Veggie Entrées
Side Dishes (potatoes, veggies, etc.)

Going on, Kate says that all locations vary, but the key characteristics of a self-service restaurant include:

Serving your own food
Getting your own drink
Paying before you sit and eat

(b)Specialized service:-

Tray Service: Service of a meal or part of a meal in a tray to the customer in-situ, e.g. in hospitals or in an aircraft.

Trolley: Service of food and beverage from a trolley, to customers, for instance, at their seats or desks. Used, for example on an aircraft, on trains and in offices.

Home Delivery: Food and beverage delivered to a customer's home or place of work e.g. Pizza delivery, meals-on-wheels, or sandwiches to offices.

Lounge Service: Service of food and beverages in a lounge area e.g. in an hotel lounge.

Room Service: Service of food and beverages in guest apartments in an hotel, or in meeting rooms.

(c) Gueridon Service is a term used in the restaurant business to refer to "trolleyservice." Food is cooked, finished or presented to the guest at a table, from a moveable trolley. Dishes typically served like this include Crepes Suzette, Caesar Salad, Cherries Jubilee, Banana Flambé and Steak Tartar.

There are several reasons for Gueridon Service:

· ensures exact serving temperature and stage for any dishes sensitive to this;

· turns food into entertainment;

· creates an atmosphere of sophistication;

· stimulate demands in other guests for that level of attention.

The food being served is usually partially or mostly prepared in the kitchen -- certainly any prep work such as chopping onions, actually cooking crêpes, etc, is done there. The water then does the final assembly or cooking on the trolley at the side of the restaurant customer's table. This might involve flambéing an item, or carving it, or tossing a salad.

The trolley is equipped with a burner for cooking, that can be powered by gas, electricity or spirits. Some trolleys will have a cold drawer as well. All will have a chopping board and cutlery drawer, and be equipped with the necessary utensils for what the restaurant offers from the trolley. There will also be on the trolley a selection of basic condiments such as mustards, Worcestershire sauce, oil, vinegar, etc.

Q.5Explain the terms:-

a) Kiosks

b) Take away

c) Bars

Ans:- (a)Kiosks:- Kiosks: Service provided through using outstations during peak demand in specific locations. Customer orders is served form a single point, usually a counter. Customer normally consumes the food off the premises. Vending automatic retailing of food and beverage products. Kiosks are typically located in the common area of airports, retail centers, hospitals, museums, amusement parks, stadiums and convention centers.

(b) Take away:- A meal or dish bought from a shop or restaurant to be eaten elsewhere.

‘he phoned for a takeaway’

(c) Bar:- A bar (also known as a saloon or a tavern or sometimes a pub or club, referring to the actual establishment, as in pub bar or club bar etc.) is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks and often sell snack foods such as crisps (potato chips) or peanuts, for consumption on premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" also refers to the countertop and area where drinks are served.

Bars provide stools or chairs that are placed at tables or counters for their patrons. Bars that offer entertainment or live music are often referred to as music bars, live venues, or nightclubs. Types of bars range from inexpensive dive barsto elegant places of entertainment often accompanying restaurants for dining.

Many bars have a discount period, designated a "happy hour" to encourage off-peak-time patronage. Bars that fill to capacity sometimes implement a cover charge or a minimum drink purchase requirement during their peak hours. Bars may have bouncers to ensure patrons are of legal age, to eject drunk or belligerent patrons, and to collect cover charges. Such bars often feature entertainment, which may be a live band, vocalist, comedian, or disc jockey playing recorded music.

The term "bar" is derived from the specialized counter on which drinks are served. Patrons may sit or stand at the bar and be served by the bartender. Depending on the size of a bar and its approach, alcohol may be served at the bar by bartenders, at tables by servers, or by a combination of the two. The "back bar" is a set of shelves of glasses and bottles behind that counter. In some establishments, the back bar is elaborately decorated with woodwork, etched glass, mirrors, and lights.

Questions from Unit II

Q.1 Classify and explain the different types of Breakfast.

Ans:- There are many different types of breakfast eaten all around the world. In different countries, different breakfast are:-

Continental breakfast; is a light breakfast which may include varoius types of coffee, teas, juices, fruits and all kinds of pastries. This is the lightest type of braeakfast and is usually very cheap if you are buying it. It is the total opposite of an English Breakfast.

English Breakfast; Is an extremely big meal. A traditional english breakfast would include- sausages, eggs, tomatoes. But now, many people have somewhat shied away from the tradition and have resorted to having milk and cereal, or toast and marmalade, jam or honey. Orange juice is traditionally drunk before the breakfast and coffe is drunk after it.

French Breakfast; Usually includes baguettes with jam or butter and sometimes warm/cold crossaints. The usual drink would be a cup of hot black coffee but tea or hot chocolate can also be drunk. The french breakfast is very light and therefore referred to as 'petit' in France. But recently more and more children in France are starting to eat cereals which is a dramtic difference to the traditional french breakfast diet.

American Breakfast; Is very simular to the English breakfast and is very big and filling. It usually consists of two eggs, sliced bacon or sausage, sliced bread or toast with jam/butter, panckakes with syrup, various different cereals including porridge, cornflakes etc, coffee/tea and orange/grapefruit juice.

Chinease Breakfast; Usually consists of a warm bowl of congee, which is a watery rice gruel which is very simular to porrridge and can be eaten with varoius different topping from sweet to savoury. With the congee, they like to eat crullers also known as 'deep-fat devils' which are twisted strips of dough which have been deep fried in oil.

Cereals

Breakfast cereals often come prepackaged in boxes and are usually served cold with dairy or soy milk poured on top. Cereals high in vitamins and fiber can bode well for health benefits, while other name-brand cereals may have high sugar content. There are also hot cereal-based foods to choose from like cream of wheat, cream of rice and oatmeal.

Meats

Breakfast meats are a staple on many breakfast tables; these foods are often cooked on the stove top and served hot. Generally any type of meat can be eaten for breakfast, but bacon, sausage and steak are popular dishes using meat from turkey, beef and pork to prepare them.

Fruit and Parfait

Fruits and parfaits are included in many continental breakfasts because they are convenient and easy to prepare. Fruit is served sliced or whole, hot or cold, or mixed together with other breakfast foods. Parfaits are fruit mixtures that are made by combining diced fruit with different food toppings like yogurt, granola, Jell-O and whipped cream.

Eggs

Eggs are a versatile and popular breakfast option because of the many ways they can be prepared. Eggs are usually served hot and are often prepared soft or hard boiled, scrambled, fried, poached, or made into omelets.

Q.2 Write the classification of non-alcoholic beverage.

Ans:- NON ALCOHOLIC BEVERAGE

Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation. They are considering as soft beverages, which can be have according to the choice and standard. E.g aerated water, mineral water, juices, squashes, syrups, tea, coffee, milk etc.

In hospitality industries, the non-alcoholic beverage are essentially provided and served as a breakfast, lunch, and dinner with or without meal to the customer. They stimulate the palate & act as an aperitif. It is widely used for diluting spirits with soft and cold drinks, like rum and coke, whiskey and soda water, gin and tonic water, etc. It not only adds to the taste on it but also enhances colour & flavour and eye appeal. They are broadly classified as Stimulants and Refreshers.

There are different types of Non- Alcoholic Beverages.
1) Bottled Water:
   According to FDA (Food and Drug Administration) bottled water is a water that is intended for human consumption, which is sealed in bottles or any other container without any ingredients. This water is consider as a suitable antimicrobial and safe drinking water.

2) Milk :
   Milk is also consider as non- alcoholic beverage because it contains no any alcoholic. Milk is consider as primary source of nutrition. which produce energy and reduce many disease. Milk is white liquid which are produced by mammals.

  3) Tea:
   Tea is consider as a second most consumed drinks in the world. Tea is made from dry leaves of tea plant camellia. Tea is prepared by pouring hot or boiling water over a tea leaves.

4) Coffee:   coffee is available in many varieties such as caffeinated, decaffeinated , brewed, roasted, instant , flavoured. This is prepared from the baked or roasted seeds of several species of an evergreen shrub of the genuscoffea.

5) Soft Drinks : Soft drinks are consider as a non- alcoholic carbonated beverages which is made of mixing dry ingredients or fresh ingredient without no any alcohol. (for example lemons,oranges etc ) with water.

6) Juice Drinks:
   Juice is a liquid which naturally combination of fruits and vegetables, This is prepared by squeezing or macerating fruit of vegetables flesh without the application of heat or solvent. (example orange juice , tomato juice )

Q.3 Explain the different types of Meals.

Ans:- breakfast
The first meal of the day. Usually around 6am-9am.
brunch
A meal eaten in the late morning, instead of BReakfast and lUNCH. (informal)
lunch
A meal in the middle of the day. Usually around noon or 1pm.
tea
A light afternoon meal of sandwiches, cakes etc, with a drink of tea. Around 4pm. It is also sometimes called afternoon tea (mainly BrE). The word tea can also refer to a cooked evening meal, around 6pm (BrE).
supper
A light or informal evening meal. Around 6pm-7pm.
dinner
The main meal of the day, eaten either in the middle of the day or in the evening. Usually when people say "dinner", they mean an evening meal, around 7pm-9pm.

Q.4 Describe the Manufacturing of Tea. Explain any four types of Tea.

Ans:- Tea Manufacturing

Tea plucked from the garden is sent to the factory for processing, which in most cases, is in or near the tea garden. This processing, earlier, used to depend solely on the natural weather conditions, but to become less dependent on the unpredictable weather conditions which affects productivity adversely, modern technology has been introduced in the tea industry. This has made it possible to increase the plantation area by minimizing space; also labour cost has come down and the entire process has become much more speedy.

The starting material in black tea processing is the young shoot, the terminal bud and the two adjacent leaves plucked from the tea plant. The flush is processed in four distinct stages, which are withering, rolling, fermentation and drying. Each stage involves characteristic changes in the physical and biochemical composition of the leaves and the cumulative effect of these changes are ultimately reflected in the quality of the finished product, namely the black tea. After the drying is over, the leaves are sorted, that is, divided into different grades and made ready for the market.

Plantation:-Unlike other perrenials, tea is unique because only its vegetative parts - the two leaves and the bud - are commercially exploited. Tea is also maintained as a low bush in a continuous phase of vegetative growth. Both these aspects call for manipulation of plant parts for optimal productivity and growth.

Plucking & Leaf Handling : The plucking of the two leaves and a bud involves a number of systems - Janam plucking, fish-leaf plucking , step-up plucking etc.. Shear plucking is done when there is a scarcity of pluckers during July to September. Pluckers' productivity is found to be maximum in unpruned teas. The plucked leaves are processed to produce the black tea.

Withering : It is a procedure which brings about physical and chemical changes in the shoots to produce quality, apart from conditioning the flush for rolling by reducing turgor, weight and volume. Previously the flush used to be withered under the sun. Now this process is generally achieved either by thinly spreading the flush on mats, or in thick layers in troughs for 8-18 hours depending on the condition of the leaves.

Rolling : The object of rolling is to macerate the leaf so that the enzymes and their substrates get intimately mixed up. This is achieved mechanically either by the use of an orthodox roller, the rotorvane, or by CTC (crushing,tearing and curling) machines. Rolling ruptures the cell wall thereby enabling the production of enzymes.

Fermentation : It is the process of oxidation of leaves. The mechanical aspect involves spreading out of the leaves macerated by rolling a layer 5-8 cms thick, for 45 minutes to 3 hours, depending on the quality of the leaves. Fermenting machines make the process continuous, that is, every unit of macerated leaf has to be spread out for individual treatment

Drying : It reduces the moisture content of rolled and fermented leaves from 45-50% level to a 3% level in dried black tea. It also allows development of black tea aroma. Drying is physically achieved by blowing hot air through fermented leaves as they are conveyed in chains. The drying process lasts for about 20 minutes.

Sorting : Sorting may be defined as a procedure in which particles of bulk tea are separated into grades of different sizes. This sizing can be done either manually or by using different sizing equipments. Sorting meshes of various sizes are used to grade the tea.

Q.5 Explain the Origin of Coffee. Write five brand names of Juices, Soft drinks and Health drinks.

Ans:- History & Origin of Coffee in India

The history (and origin) of coffee in India dates back to around 1600 AD, when the Indian Sufi saint, Baba Budan, went on a pilgrimage to Mecca. He made his 'legendary' journey from Mocha, a port city of Yemen that overlooks the Red Sea, to his homeland.

Besides being a trading hub for coffee, Mocha was the source of the popular Mocha coffee beans. Baba Budan discovered coffee in the form of a dark and sweet liquid called Qahwa1 on the way. He found the drink refreshing and secretly brought back seven coffee beans from Mocha by strapping them to his chest, since the Arabs were extremely protective about their coffee industry.

Origin of Coffee in India

Baba Budan's Courtyard in Chikmagalur – The Birthplace & Origin of Coffee in India
After returning from his pilgrimage, Baba Budan planted the Seven Seeds of Mocha1 in the courtyard of his hermitage in Chikmagalur, Karnataka – the birthplace and origin of coffee in India. The coffee plants gradually spread as backyard plantings, and later on to the hills of what is now known as Baba Budan Hills.

Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of these beloved beans.

The story goes that that Kaldi discovered coffee after he noticed that after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night.

Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and knowledge of the energizing berries began to spread.

As word moved east and coffee reached the Arabian peninsula, it began a journey which would bring these beans across the globe.

The Arabian Peninsula

Coffee cultivation and trade began on the Arabian Peninsula. By the 15th century, coffee was being grown in the Yemeni district of Arabia and by the 16th century it was known in Persia, Egypt, Syria, and Turkey.

Coffee was not only enjoyed in homes, but also in the many public coffee houses — called qahveh khaneh — which began to appear in cities across the Near East. The popularity of the coffee houses was unequaled and people frequented them for all kinds of social activity.

Not only did the patrons drink coffee and engage in conversation, but they also listened to music, watched performers, played chess and kept current on the news. Coffee houses quickly became such an important center for the exchange of information that they were often referred to as “Schools of the Wise.”

With thousands of pilgrims visiting the holy city of Mecca each year from all over the world, knowledge of this “wine of Araby” began to spread.

Coffee Comes to Europe

European travelers to the Near East brought back stories of an unusual dark black beverage. By the 17th century, coffee had made its way to Europe and was becoming popular across the continent.

Some people reacted to this new beverage with suspicion or fear, calling it the “bitter invention of Satan.” The local clergy condemned coffee when it came to Venice in 1615. The controversy was so great that Pope Clement VIII was asked to intervene. He decided to taste the beverage for himself before making a decision, and found the drink so satisfying that he gave it papal approval.

Despite such controversy, coffee houses were quickly becoming centers of social activity and communication in the major cities of England, Austria, France, Germany and Holland. In England “penny universities” sprang up, so called because for the price of a penny one could purchase a cup of coffee and engage in stimulating conversation.

Coffee began to replace the common breakfast drink beverages of the time — beer and wine. Those who drank coffee instead of alcohol began the day alert and energized, and not surprisingly, the quality of their work was greatly improved. (We like to think of this a precursor to the modern office coffee service.)

By the mid-17th century, there were over 300 coffee houses in London, many of which attracted like-minded patrons, including merchants, shippers, brokers and artists.

Many businesses grew out of these specialized coffee houses. Lloyd's of London, for example, came into existence at the Edward Lloyd's Coffee House.

Brand name of juices:-

· Fruitose

· Fruit Gear

· Fruitends

· Natural roots

· Agrozza

· Organiqa

· Essence

· Grappo

· Appello

· Oran

· Berry Fresh

· Sunfly

· Simple Fruits

· Virgin Squeeze

· Natural Engage

· Own Fresh

· Big Squeeze

· Vital Pulp

· Just Fresh

· Vita +

· Fruita

· Naturesip

· {F}

· Better Blend

· Shack and Sip

· Mine

· Bloom

Brand name of soft drinks:-

Diet Dr Pepper (Dr. Pepper/Snapple)

Fanta (Coca Cola)

Diet Mountain Dew (PepsiCo)

Diet Pepsi (PepsiCo)

Sprite (Coca Cola)

Mountain Dew (PepsiCo)

Pepsi (PepsiCo)

Diet Coke (Coca Cola)

Coca Cola Classic (Coca Cola)

Brand name of Health drink:-

Horlicks

Complan

Bournvita

Boost

Protinex

Questions from Unit III

Q.1 What is Menu? Explain different types of Menu.

Ans:- Menu is the statement of food and beverage items available or provided by food establishments primarily based on Consumer demand and designed to achieve organizational objectives .Menu is a list of food items which a restaurant offers to its guest.Menu is also known as the “Bill Of Fare’. It is said that in year 1541 Duke Henry of Brunswick was seen referring to a long slip of paper. On being asked what he was looking at he said it was a form of program of dishes and by referring to it he could see what was coming and reserve his appetite accordingly. It is believed that perhaps it was this event that led to development of menu cards. In 19 century the Palais Royale in Paris introduced modern menus

During older times ‘bill of fare’ of ceremonial meals used to be displayed on the walls to enable the kitchen staff to follow the order in which the meal had to be served. Now a days menu has become short and smaller allowing number of copies per table.Compiling menus in modern days is both science and art. It varies from one page to two or three.

Menu can be referred as a visiting card of the catering establishment.

A MENU HAS THE FOLLOWING FUNCTIONS:

Act as a bridge: Menu acts as a bridge between the establishment and the guest.
Information: It provides the informationto the guest regarding food available, cooking method, portion size, price range. Menu gives a brief description of the food item
Order: It presents the dishes in a logical order, usually listing the menu items under course headings thereby making comprehension of the menu easy.
Choice: It determines the freedom of choice that a guest may have.
Reflects Image: Menu reflects the image of food items in front of the guest.
Lessens human error: As menu gives a brief description of the food item therefore it is easy for the guest to understand. Due to language problem waiter may not announce the dishes properly but menu lessens this error.
Tool to communicate: Menu is the tool by which we can communicate with our guest. As the food dishes are listed in the menu it makes the waiter’s job easier.
Menu as a sales tool: Menu acts as a silent sales person. To the customer menu is an introduction to the restaurantIt helps in promoting sales by appropriately describing the dishes and by listing the appropriate price which appeals to the guest.

Menu when state in the form of a card is known as Menu Card. Menu card should be neat and clean and must be presentable to the card. Menu card is in different forms from a page to a book shape menu card. Some restaurants have a menu card inserted in the silk cloth or in leather folder to give an elegant look to the menu.

TYPES OF MENU

There are two basics types of menu:

Ala carte

Table d’ hôte

À la carte: An a la carte menu is a multiple choice menu It is a list of all dishes on offer, which is available in the restaurant. Ala carte means ‘from the card’. Brief description of the food items will be given along with individual price of dishes.Guest selects from the menu what he has to consume. The charge of meal will be the total of the prices of individual dishes served to the guest with each dish priced separately. If a guest wishes to place an order, an a la carte is offered, from which one can choose the items one wants to eat.

In an a la carte menu all items are cooked to order Depending on the dish chosen by the guest, the cooking time will vary. It is necessary to inform the guests about the time the preparation might take. An extensive a la carte menu is impressive but involves a huge amount of mise-en-place.This type of menu is provided by the specialty restaurant, multi cuisine restaurant, café, bars, coffee shops, fast food outlets and takes away counters.

This type of menu may be defined by the following points:

· It gives a brief description and full list of all the dishes that may be prepared and offered by the establishment.

· Each dish is priced separately and guest will pay for those food items which he has ordered.

· A certain waiting time has to be allowed for many of the dishes.

· Food is cooked to order.

· For an a la carte menu the cutlery & flatware for each course is laid just before each course is served.

Advantages of ala carte menu

Choice is provided to the guest.
Guests choose their own meal.
Gives opportunity to combines various kinds of dishes according to his choice or palate.
Guest pay for the meal which he has ordered.
Food is portioned by the kitchen which helps in portion control.
Easy to add or remove food items from the menu according to demand and seasonal availability of raw materials.

Disadvantages of ala carte menu

All guests are not able to combine the menu according to their choice hence they fail to choose appropriate combination of dishes.
The wastage can be more as the availability of ingredients needed to be maintained more.
Sometimes waiting for the food order is too long.

Ala carte menu can be made more effective by inserting Carte du jour and Plat du jour menus in it. Carte du jour means menu for the day .Sometimes chef prepares a menu apart from ala carte menu for the day it will be called as carte du jour whereas plat du jour means specialty of the day or chef or you can say dish of the day. Suppose a fresh salmon has come in the kitchen and chef prepares a dish of it which is not in the ala carte menu list it is known as plat du jour. Both carte du jour and plat du jour menu will not be written or printed in the ala carte menu but displayed in the restaurant with the help of board .If guest acknowledges and responds positively the carte du jour or plat du jour menu it can be listed or printed in the ala carte menu

Table d’ hôte means table of the host. It is a fixed course menu and the guest has to pay for the full course, no matter of the food items he consumed from the course.It is a meal usually divided into various courses with little or no choice, and is available at a fixed price. Dishes of the Table d’ hôtewill be ready .

You can understand the table d’ hôte menu by following points.

• Table d’ hôte means ‘from the table of the host’

• A set fixed course menu or daily menu.

• Offers a small number of courseswith limited choice within each course.

• A fixed selling price for the entire meal irrespective of whether the guest has consumed the complete meal or not.

• Cutlery for the entire meal is laid according to the course on the table.

• Used to promote quick service.

• Suggested ideally to large groups/tour,banquets, wedding ceremonies and cafeteria. Example; Plate system in wedding reception, thali system in Dhabas.

Advantages of Table d’ hôte

Easy to choose as choices are limited.
Prices are set and hence guest can choose accordingly.
Easier to cook and control.
Food is prepared in advanced.
Less wastage of food.

Disadvantages of Table d’ hôte

Limited choice with I each course which may not satisfy all guest.
Guest has to pay the price for the whole menu whether he has consumed it or not.

SOME OTHER TYPES OF MENUS ARE

• Cyclic menu

• Promotional menus

• Children's/Kid’s menus

• Beverage menus

Ø CYCLIC MENUS

Cycle or rotating menus are generally used in the volume catering such as cafeterias, hospitals,institutional catering and industrial catering. Cyclic menus get repeated therefore the menu structure and the choices of dishes must be carefully selected. This is designed for a specific period.The average cycle with most institutional operations is 7 days or 28 days, then the whole cycle or menus are repeated. In cyclic menus the nutrients and the recommended dietary allowances are taken into consideration.This menus have limited courses or a limited choice within in each course.

Ø PROMOTIONAL MENU

Promotional menus are introduced during some special events or occasions such as Diwali, New Year, Christmas and many more. In the hotel food promotions is held regularly .To promote this hotel prepares menu according to the theme or event. Thisis also known as food festivals. During these there is a temporary change in the décor, ambience and sometimes uniform of the F&B staff of the restaurant to offer change and variety to the guest and to create interest among the F&B staff.

Ø CHILDREN'S/KID’S MENUS

In the good establishment you can find the children/ kid’s menu which is very attractive and attracts kids. The children’s menu contains those food items which are liked by children and can be prepared quickly .Children have a short attention time so their need can be met with placemats menus and take always.

Ø BEVERAGE MENU

Beverage menu includes list of all kinds of alcoholic and non-alcoholicbeverages offered by the restaurant. It includes wines, spirits, liqueurs, beers, cocktail, mocktails and other drinks.To provide nonalcoholic beverages restaurant must poses the required license from the government authority and it will be served with in time frame set by the government authorities.

Q.2 Explain the 17 course French Classical Menu in detail.

Ans:- 17 Course French Classical Menu with Description and Examples

1 - Hors-d oeuvre / Appetizer

Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course.

In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places.

Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

Examples Of Hors d oeuvres are :

Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad

Caviar : Roe of sturgeon fish

Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce covered with tomato flavoured mayonnaise.

Melon Frappe : Chilled Melon

Saumon Fume : Smoked Salmon

Pate maison : Goose or chicken liver, cooked , sieved and well seasoned.

2 - Potage / Soup

Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu.

Examples of Potage :

Consommé julienne : - clear soup garnished with strips of root vegetables

Consommé celestine : - clear soup garnished with strips of savoury pancakes.

Bisque d homard :- thick lobster- flavored soup

Green Bean Soup : - cream of Green Beans

Soup a l oignon : - clear onion soup

3 - Oeuf / Egg

Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu.

Examples of egg dishes are:

Omelette espagnole – Flat omelette with onions, peppers and tomatoes

Omelette aux tomates : - tomato omelette

4 - Farinaceous / Farineaux / Pasta or Rice

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta.

Examples of farinaceous dishes are:

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.

Gnocchi romaine – semolina based.

Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.

5 - Poisson / Fish

Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.

Examples of fish dishes are:

Sole meuniere : - Sole shallow fried in butter.

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).

Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon.

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.

6 - Entrée / Entree

The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.

Examples of this type of dish are :

Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom.

Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven.

Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.

Chateaubriand : - double fillet steak grilled.

7 - Sorbet / Sorbet

Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.

Examples of sorbet :

Lemon Sorbet

Champagne Sorbet

Calvados Sorbet

Peach Sorbet

Raspberry Sorbet

8 - Releve / Joints

This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

The Dish may contain any of the following:

Lamb (Agneau) Chicken (Poulet)

Beef (Boeuf) Duckling (Caneton)

Veal (Veau) Fowl (Poulard)

Ham (Jambon) Tongue (Langue)

Pork (Porc)

Some Examples of Releve:

Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.

Carre d agneau roti : - and analytics partners Learn more

9 - Roti / Roast

At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.

Example of Roti:

Roast chicken

Braised duck

Roast quail

10 - Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses.

Examples of Legumes:

Pommes au four: - baked jacket potato

Champignons grilles : - grilled mushrooms

Choufleur mornay: - cauliflower with a cheese sauce.

Haricots verts au beurre: - French beans tossed in butter

11 - Salades / Salad

Various types of salads which are served during this course.

Examples of salades are:

Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.

Salade vert: - Lettuce, watercress, cucumber and green pepper.

12 - Buffet Froid / Cold Buffet

In this course Chilled meat(small) pieces are served.

Examples of cold buffet items are:

Poulet roti : - Roast chicken

Ham in Parsley Aspic (Jambon Persillé)

Caneton Roti: - Roast Duck

Mayonnaise d hommard: - lobster mayonnaise

13 - Entremets / Sweets

Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.

Examples of Entrements:

Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy.

Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.

Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream.

Bombes : - various Ice cream sweets.

14 - Savoureux / Savory

A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples.

Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.

Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast.

Champignons sur croute: - mushrooms on toast.

15 - Fromage / Cheese

Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

Cheese	Type	County
Cheddar	Hard	England
Edam	Hard	Holland
Brie	Soft	France
Demi-Sel	Soft	France
Ricotta	Fresh	Italy

16 - Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.

All forms of Fresh Fruits Platter

All forms of Dry Fruits nuts may be served accompanied by castor sugar and salt

17 - Boissons / Beverage

All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.

Q.3 Write the objectives of Menu Planning.

Ans:- Origin of the Menu and Menu Planning Objectives

ORIGIN:

It is said in the year 1541 duke Henry of Brunswick was seen to refer to a long slip of paper. On being asked what he was looking at he said it was a form of program of the dishes, and by reference to it he could see what was coming and reserve his appetite accordingly. Thus we may presume that the menu developed from such an event.

Originally the ‘bill of fare’, as it is termed in English, or the menu in French, was not presented on the table. The banquet consisted of only courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10 to 40 dishes were placed on the table before the diners entered – hence the word ‘entrée’ and when consumed, were removed or relieved by another 10 to 40 dishes hence the words ‘releves’.

The bill of fare was very large and was placed at the end of the table for everyone to read. As time progressed the menu became smaller and increased in quantity allowing a number of copies per table. Depending on the establishment and the occasion the menu may be plain or artistic in its presentation.

Objectives of Menu Planning:

A menu must be planned with utmost care. Menu planning is a process by which the menu is planned for a food and beverage outlet keeping in mind the type of client the outlet wants to cater for. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate employees for a responsible and successful service. The basic considerations one has to keep in mind while planning a menu are two different sets of people. One set is the management or the people involved in servicing the guest and the other set is the consumer or the guest.

15 Basic Types of menu

The basic types of menus are:

Table d’hôte -- ‘table of the host’
A la Carte – ‘by or from the card’

3. Carte de jour -- ‘Daily card’

Table d’hôte -- ‘table of the host’:

This is based on the pattern followed in the older days of guests taking whatever food the host has to offer. The term Table d’hôte if literally translated means ‘table of the host’. So whatever the host had he would offer to his guests therefore choice was negligible. As the menu is pre determined the cover for the menu is set before hand. The guest has to pay far all dishes whether he has consumed a particular dish or not. There is no choice or limited choice available. The definition of Table d’hôte menu is covered by the following points:

The menu has a fixed number of courses.
There is a limited choice within each course.
The selling price of the menu is fixed.
The dishes provided would all be ready at a set time.

A la Carte – ‘by or from the card’:

The term a la carte is translated as ‘from the card’. In a la carte menus there is a wide choice of dishes and each dish is priced individually. The choices of dishes are elaborate and the guest pays for whatever he has ordered. The cutlery and crockery are placed according to menu ordered. The type of menu may be defined by the following points:

1. It gives a full list of all the dishes that may be prepared by the establishment.

2. Each dish is portioned and priced separately.

3. A certain waiting time has to be allowed for preparation of dishes.

4. Some dishes are cooked to order.

DIFFERENCE BETWEEN TABLE D’HÔTE AND A LA CARTE MENU:

A LA CARTE	TABLE D’HÔTE
1. Food is kept in a semi prepared form and takes time to serve.	Food is kept fully prepared and can be served immediately.
2. Size of the portion is large.	Size of the portion is small.
3. Food items are priced and portioned individually.	Menu is collectively priced and the guest has to pay for the full menu irrespective of whether he consumes a certain dish or not.
There is a choice in the menu.	There is no or limited choice.
Silver is laid according to the dishes ordered.	Silver for the whole menu is laid in advance, as the menu is known in advance.

3. Carte de jour -- ‘Daily card’:

These are some times an insert in an a la carte menu, which comprises a few special dishes of the day to vary the a la carte menu.

16. MENU COMPILING - CONSIDERATIONS & CONSTRAINTS:

The basic points to be considered while planning a menu are as follows:

1. Type of Meal.

2. Type of Establishment.

3. Type of Customer.

4. Season of the year/Availability of Ingredients.

5. Occasion.

6. Capabilities of Kitchen Staff.

7. Equipment of the Kitchen.

8. Price of the menu.

9. Balance of Menu.

Q.4 What points to be consider while planning a Menu?

Ans:-

Q.5 Differentiate between:-

a) Table D’ Hote and Ala carte

Ans:-

A LA CARTE	TABLE D’HÔTE
1. Food is kept in a semi prepared form and takes time to serve.	Food is kept fully prepared and can be served immediately.
2. Size of the portion is large.	Size of the portion is small.
3. Food items are priced and portioned individually.	Menu is collectively priced and the guest has to pay for the full menu irrespective of whether he consumes a certain dish or not.
There is a choice in the menu.	There is no or limited choice.
Silver is laid according to the dishes ordered.	Silver for the whole menu is laid in advance, as the menu is known in advance.

b) Buffet and Cafeteria service

Ans:- This is also called self service and is normally used in
banquet functions and i n some restaurants. Food is attractively
arranged on a long table, classified and arranged according to
proper sequence, from appetizers to desserts. Soup is placed on a
soup tureen and the hot entrees in chaffing dishes to keep them
warm. Some equipment like dinner plates and saucers are laid
down right on the buffet table. Instead of the waiter serving the
guests, the guests go to the buffet table pick up plates, china,
cuttlery and napkin and all other items and serve themselves of
their own choice.

Advantages:
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.

Disadvantages:
1. It may result in shortage of food especially when the early
ones may serve themselves more; thus very little food is left
for the late comers.

Questions from Unit IV

Q.1 Brief the History of Tobacco.

Ans:- Tobacco was grown by American Indians before the Europeans came from England, Spain, France, and Italy to North America. Native Americans smokedtobacco through a pipe for special religious and medical purposes. They did not smoke every day.Tobacco was the first crop grown for money in North America. These drawings date back to somewhere between 600 to 900 A.D. Tobacco was grown by American Indians before the Europeans came from England, Spain, France, and Italy to North America. Native Americans smoked tobacco through a pipe for special religious and medical purposes. They did not smoke every day.

Tobacco was the first crop grown for money in North America. In 1612 the settlers of the first American colony in Jamestown, Virginia grew tobacco as a cash crop. It was their main source of money. Other cash crops were corn, cotton, wheat, sugar, and soya beans. Tobacco helped pay for the American Revolution against England. Also, the first President of the U.S. grew tobacco.

By the 1800's, many people had begun using small amounts of tobacco. Some chewed it. Others smoked it occasionally in a pipe, or they hand-rolled a cigarette or cigar. On the average, people smoked about 40 cigarettes a year. The first commercial cigarettes were made in 1865 by Washington Duke on his 300-acre farm in Raleigh, North Carolina. His hand-rolled cigarettes were sold to soldiers at the end of the Civil War.

It was not until James Bonsack invented the cigarette-making machine in 1881 that cigarette smoking became widespread. Bonsack's cigarette machine could make 120,000 cigarettes a day. He went into business with Washington Duke's son, James "Buck" Duke. They built a factory and made 10 million cigarettes their first year and about one billion cigarettes five years later. The first brand of cigarettes were packaged in a box with baseball cards and were called Duke of Durham. Buck Duke and his father started the first tobacco company in the U.S. They named it the American Tobacco Company.

Q.2 What is the difference between Cigarette, Cigar and Pipe?

Ans:- Tobacco:
Cigar is originally an agricultural product that is usually seen wrapped in a leaf tobacco used for smoking. The main chemical used is nicotine, and it is the main contributor for making tobacco smoking habit forming.

Cigarettes:
Cigarettes are finely cut tobacco leaves wrapped in paper for smoking. It also consists of PVA glue for bonding purposes. What makes cigarette smoking also habit forming is the ingredient called reconstituted tobacco that has additives which helps nicotine function to its maximum level thereby making the entire stick addictive.

Cigar: A cigar is a tightly-rolled bundle of dried and fermented tobacco leaf, rolled in a series of types and sizes, that is ignited so that its smoke may be drawn into the mouth.

Cigar tobacco is grown in significant quantities in a lot of places, including: Brazil, Cameroon, Cuba, the Dominican Republic, Haiti, Honduras, Indonesia, Mexico, Ecuador, Nicaragua, Panama, the Philippines, Puerto Rico, Canary Islands (Spain), Italy and the Eastern United States. The origins of cigar smoking are still unknown. In Guatemala, a ceramic pot dating back to the tenth century features a Mayan smoking tobacco leaves tied together with a string.

A cigarette, or cigaret, is a small cylinder of finely cut tobacco leaves rolled in thin paper for smoking. The cigarette is ignited at one end causing the cigarette to smoulder and allowing smoke to be inhaled from the other end, which is held in or to the mouth; in some cases, a cigarette holder may be used, as well. Most modern manufactured cigarettes are filtered, and also include reconstituted tobacco and other additives.

The term cigarette, as commonly used, refers to a tobacco cigarette, but can apply to similar devices other substances, such as cannabis. A cigarette is distinguished from a cigar by its smaller size, use of processed leaf, and paper wrapping, which is normally white, though other colors and flavors are also available. Cigars are typically composed entirely of whole-leaf tobacco.

Rates of cigarette smoking vary widely throughout the world and have changed considerably since cigarettes were first widely used in the mid-19th century. While rates of smoking have over time leveled off or declined in the developed world, they continue to rise in developing nations

Cigarettes carry serious health risks, which are more prevalent than with other tobacco products. Nicotine, the primary psychoactive chemical in tobacco and therefore cigarettes, is very addictive.About half of cigarette smokers die of tobacco-related diseasand lose on average 14 years of life. Cigarette use by pregnant women has also been shown to cause birth defects, including low birth weight, fetal abnormalities, and premature birth.Second-hand smoke from cigarettes has been shown to be injurious to bystanders, which has led to legislation that has prohibited smoking in many workplaces and public areas. Cigarettes produce an aerosol containing over 4,000 chemical compounds, including nicotine, carbon monoxide, acrolein, and other harmful substances.

Pipe:- A tobacco pipe, often called simply a pipe, is a device specifically made to smoke tobacco. It comprises a chamber (the bowl) for the tobacco from which a thin hollow stem (shank) emerges, ending in a mouthpiece (the bit). Pipes can range from very simple machine-made briar models to highly prized hand-made artisanal implements made by renowned pipemakers, which are often very expensive collector's items. Pipe smoking is the oldest known traditional form of tobacco smoking.

The bowls of tobacco pipes are commonly made of briar wood, meerschaum, corncob or clay. Less common are other dense-grained woods such as cherry, olive, maple, mesquite, oak, and bog-wood. Minerals such as catlinite and soapstone have also been used. Pipe bowls are sometimes decorated by carving, and moulded clay pipes often had simple decoration in the mould.

Unusual, but still noteworthy pipe materials include gourds, as in the famous calabash pipe, and pyrolytic graphite. Metal and glass are uncommon materials for tobacco pipes, but are common for pipes intended for other substances, such as cannabis.

The stem needs a long channel of constant position and diameter running through it for a proper draw, although filter pipes have varying diameters and can be successfully smoked even without filters or adapters. Because it is molded rather than carved, clay may make up the entire pipe or just the bowl, but most other materials have stems made separately and detachable. Stems and bits of tobacco pipes are usually made of moldable materials like vulcanite, lucite, Bakelite, and soft plastic. Less common are stems made of reeds, bamboo, or hollowed out pieces of wood.

Q.3 Explain the following parts of Cigar:-

a) Binder

b) Wrapper

c) Filler

Ans:- Some cigars, especially premium brands, use different varieties of tobacco for the filler and thewrapper. Long filler cigars are a far higher quality ofcigar, using long leaves throughout. These cigarsalso use a third variety of tobacco leaf, called a "binder", between the filler and the outer wrapper.

Cigar Wrapper

The wrapper is the most important and most expensive part of a cigar. Typically grown under a gauze tent (shade) to prevent the leaf from growing too thick,
the wrapper must be smooth and have very few veins. The majority of a cigar’s flavor is derived from the wrapper.

Cigar Binder

Binders usually come from the bottom part of the plant, where the leaves are thicker and have more strength. These leaves usually have little or no flavor.

Cigar Filler

The filler can be from any part of the tobacco plant. The top of the plant usually produces the strongest flavor, while the bottom produces the tobacco with the best burning properties. Most cigars have blended fillers (fillers from varying parts of the plant and varying sources) to achieve the desired taste and optimum burning qualities.

Q.4 Write the ten brand names of cigar and cigarette.

Ans:- Popular Cigar Brands

Aging Room – The Aging Room brand just keeps getting better and better, standing and stands out as a balanced, sophisticated cigar that displays rich notes of roasted coffee beans and sweet cedar. It’s a lovely smoke that impresses our tasting panel time after time.

Alec Bradley – Acknowledged as one of the world’s leading producers of premium cigars, these handmade cigars contain the finest tobaccos from all over the world. Smoking an Alec Bradley cigar, to quote Mr. Alan Rubin himself, “is an unforgettable experience!”

Arturo Fuente – This brand represents an old family tradition. Created in the Dominican Republic, these cigars range from medium to full-bodied.

Ashton – Ever since the Ashton cigar brand was created in the early 1980s it became the favorite of cigar connoisseurs all over the world. Early on, the Ashton cigar became the epitome of a mild-but-complex smoke, bouncing with flavors of woodbark and walnuts. With its mild-to medium body, the Ashton cigars fit every palate and every pocket.

CAO – These Nicaraguan cigars offer a full range of tastes and flavors, featuring some of the highest rated cigars around.

Cohiba – Coming from the Dominican Republic, these cigars are made with dark, rich wrappers and premium filler leaves to create a flavorful, balanced smoke.

Davidoff – Each Davidoff Cigar has a distinct flavor. Yet, they all share something that instinctively tells you, “this is a Davidoff!”. The reason? All of Davidoff cigars are created the same way. By hand. By smell. By experts.

EP Carrillo – In the world of cigars, it’s hard to find a man more experienced—or more respected—than Ernesto Perez-Carrillo. He got his start in the cigar business making La Gloria Cubanas in Little Havana, Miami’s Calle Ocho. EP Carrillo cigars was created after Ernesto Perez Carrillo retired from his position with the General Cigar Corp in 2009.

H Upmann – Being one of the oldest cigar names around, these smokes are delicately handmade for a rich flavor and pleasing aroma.

Hoyo de Monterrey – This brand offers a top quality Honduran cigar made with Cuban-seed tobacco, providing a full-bodied smoke.

La Gloria Cubana – Once Little Havana’s best kept secret, La Gloria Cubana has become a favorite of cigar smokers everywhere, available in 23 sizes.

Macanudo – These cigars originated in Jamaica in 1868 and introduced to the US in 1971. Made with the finest Connecticut shade wrappers, these cigars are known for their incredible smoothness and amazing consistency.

Montecristo – With high ratings from American consumers, these cigars offer an incredible smoke full of richness and silkiness.

Oliva – One of the finer producers of cigars and recognized as one of the ten best cigars in 2005 by Cigar Aficionado magazine. Oliva Serie V Melanio is the 2014 No.1 cigar of the year according to Cigar Aficionado Magazine!

Padron – This exceptional cigar series is the original series established in 1964 and is most known for its quality and value. An amazing brand, its known for its range of 15 variations offered, from the gargantuan “A” size Magnum to the more delicate Panetelas.

Punch – Now made in Honduras, these cigars were originally manufactured in Cuba. They are offered in a wide range of sizes, not found in other brands.

Rocky Patel – Rocky believes that his cigars should evolve into the prime example of quality for generations. Building name recognition is always an uphill battle, but Rocky has already created a brand with a great reputation that people truly respect.

Romeo y Julieta – Known as one of the most widely-known brands, these cigars never fail to please. Offering a rich smoke and high-quality tobaccos, these well-balanced cigars are perfect for all kinds of cigar lovers.

Best Cigarette Brands

Q. 5What is the storing and caring procedure of cigar? Write the sizes of cigars

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