BHMCT-402 (Food & Beverage Services)

Total 20 Questions

Course:                       BHMCT

Subject:                      Food & Beverages Services

Paper Code:               BHMCT-402

Semester:                                  IV

Questions from Unit I

Q.1 What is wine? Classify it with at least two examples.

Ans:- Wine is an alcoholic beverage made with the fermented juice of grapes. Technically, wine can be made with any fruit (i.e. apples, cranberries, plums, etc) but most wines are made with wine grapes (which are different than table grapes). Wine is an alcoholic beverage made by fermenting the juice of freshly gathered grapes. There are over 4000 varieties of grapes, however, only 40 of them have a recognizable flavour. Wine is made from wine grape, botanic name Vitis Vinefera, in Europe. Other vine species such as Vitis Labrusca, Vitis Rupestris, Vitis Riparia, Vitis Berlandieri are all species found in America and form the foundation of American rootstock to which the grafts are attached. Its life spans much the same as for man. The grape vine yields fruit of varying quality and quantity throughout its life given good conditions and in area free from pests and diseases.

Virtually all the wine producing areas of the world is located between 30º - 50º latitude in both hemispheres. Ancient civilisation and their recorded histories were established in the northern hemisphere so it is referred as ‘Old world’, this includes countries such as France, Italy, Spain, Portugal, and Germany. ‘New world’ refers to those counties that were discovered and colonised after 15^th century, this would include Australia, South Africa, New Zealand and America,

Factors affecting the quality of wine

There are many factors that determine the quality of wine. The same grape grown in same area can make two totally different wines, yet different grapes grown apart can produce wines that are very similar. A term commonly used to describe these factors is ‘terroir’, which is a group of vineyards (or even vines) from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making technology, which contribute to give its specific personality to the wine.

Among many factors responsible for quality of wine, some of the very important ones are:

• Region
• Climate, soil and terrain
• Grape variety – size, skin and the sugar content
• Method of cultivation – ‘viticulture’
• Yeast and fermentation
• Method of wine making – ‘vinification’
• Ageing and maturing process
• Bottling and storage

Most of the white wines are produced from “white grapes” that can range in colour from green to amber-yellow. On the other hand red and rose wines are made from “black grapes”. White wines can also be made from black grapes as only the skin is coloured not the juice. However, red wines cannot be made from white grapes, because the pigments present in the skin of the grape called anthocyanins, imparts colour to the wine.

Q.2 Write the five brand name of each country wine of Italy, Spain, Portugal, South Africa and United 

        states.

Ans:- Italian wine

Barolo

Piedmont’s Barolo is the undoubtedly the king of Italian red wines. Made from Nebbiolo, the wines of this small appellation in Italy’s northwest are among the most ageable in the world. Whether it is saved for next year, five years, ten or twenty years, this is one Italian red that showcases the benefits of aging wine.

Barbaresco

Also a Piedmontese wine made with Nebbiolo, Barbaresco is the queen to Barolo’s king. Renowned for finesse and perfume, the wines of Barbaresco are among Italy’s best.

Brunello

Brunello di Montalcino is the king of wines made with Sangiovese. This Tuscan red wine gets its name from the local name for Sangiovese (Brunello) and Montalcino, a small medieval hill town overlooking the Tuscan countryside. These are complex wines with incredible aging potential.

Amarone

Amarone is a powerful and concentrated dry red wine made with dried grapes in Italy’s Veneto region. Made from native Italian grapes, Amarone is a wine that dazzles and impresses.

Gattinara

Gattinara is a delicious and often over-looked Nebbiolo-based wine from Piedmont. Perfect with stews and braises, these are the wines to drink while waiting for Barolo and Barbaresco to mature.

Rosso di Montalcino

Rosso di Montalcino is often referred to as “baby Brunello.” Made with Sangiovese grown in the same area, this wine is released to market the year after harvest, while Brunello continues to slumber in the cellars of winemakers.

Chianti Classico

Chianti Classico refers to the classic, historic growing area of this iconic Italian red wine. Produced with slightly stricter regulations than regular Chianti, these wines pair easily with a multitude of meals.

Top 10 Spanish Wines and Famous Brands.

Rioja.
Brands: Marqués de Cáceres, Marqués de Villamagna, Marqués de Riscal, Ysios, Ramón Bilbao, Torre Muga, Herencia Remondo, Gran Albina, Mi Villa, Viña Olagosa, Prado Enea, Viña Alcorta, Azpilicueta, Siglo Saco, Campillo, Marqués de Vitoria, Faustino, Viña Salceda, Barón de Ley, Izadi Expresión 98, 200 Monjes, Señorío de Amezola, Puerta Vieja, Mayor de Ondarre, Imperial, Solar Viejo, Perica, Cosme Palacio, Heras Cordón.

Ribera del Duero. Noted for its red wines made with Tempranillo grape.
Brands: Tarsus, Prado Rey, Bracomonte, Conde de Siruela, Vega Izán, Dehesa de los Canónigos, Emilio Moro, Tinto Arroyo, Protos, Condado de Haza, Marqués de Velilla, Tinto Federico, Viña Mayor, Páramo de Guzmán.

Rueda. White wines with Verdejo grape.
Brands: Aura, Viña Mocen, Viña Cantosan, Tinto Cubi, Martvilli, Palacio de Bornos, Almirantazgo de Castilla, Doñalda, Viña Cimbrón, Valdemoya, Viña Cascalera, Carmín.

La Mancha.
Brands: Estola, Condesa de Leganza, Castillo de Venízar, Viña Soledad, Marqués de Castilla, Fontal, Quercus, Veronés, Varones, Casa Gualda, Portillejo, Torre de Gazate.

Valdepeñas.
Brands: Casa de la Viña, Pata Negra, Señorío de los Llanos, Pago Lucones, Majano.

Toro.
Brands: Camparrón, Gran Muruve, Gran Colegiata, Gran Cermeño.

Jerez-Sherry.
Brands: Tío Pepe, Millenium, Fino Quinta, La Ina, La Gintana, Vieja Solera.

Priorato.
Brands: Finca Dofi, Clos Mogador, Cims de Porrera.

Ribeiro.
Brands: San Trocado, Gran Reboreda, Viña Mein, Villa de Martín, Airon, Beade Primicia.

Rías Baixas. White wines with Albariño grape.
Brands: Martín Códax, Terra D'ouro, Pazo de Villarei, Abadía de San Campio, Terras Gauda, Villarei

Wines of Portugal 

Wine	Vintage	Winery	Type	Region
Quinta de Gomariz Grande Escolha	2009	Quinta de Gomariz	White	Vinho Verde
Abandonado	2007	Domingos Alves de Souza	Red	Douro
Auru	2007	Quinta do Portal	Red	Douro
Duas Quintas Reserva Especial	2007	Adriano Ramos Pinto	Red	Douro
Duorum Reserva Vinhas Velhas	2007	Duorum	Red	Douro
Passadouro Reserva	2007	Quinta do Passadouro	Red	Douro
Pintas	2008	Wine & Soul	Tinto	Douro
Poeira	2008	Jorge Nobre Moreira	Red	Douro
Quinta da Foz	2007	PV Wines	Red	Douro
Quinta da Padrela Grande Reserva	2007	Quinta da Padrela	Red	Douro
Quinta do Noval	2007	Quinta do Noval	Red	Douro
Quinta do Vale Meão	2007	Quinta do Vale Meão	Red	Douro
Quinta do Vesúvio	2007	Smyington’s Quinta do Vezúvio	Red	Douro

Wines from South Africa

 2009 Ken Forrester Cape Breeze Chenin Blanc, 13%vol, South Africa

2009 Flagstone Noon Gun Dry White, 13.5%vol, South Africa 

2008 Beyerskloof Pinotage, 14%vol, South Africa 

2009 Stellar Organics Syrah Rosé, 13.5%vol, South Africa

2007 Bellingham Bernard Series Old Vine Chenin Blanc, 14.5%vol, South Africa

2007 Paul Cluver Weisser Riesling Noble Late Harvest, 12%vol, South Africa

2005 Iona The Gunnar, 14%vol, South Africa

American wines

1. Beringer California Cabernet Sauvignon 2012:

2. Morgan Metallico Chardonnay 2012

3. A to Z Oregon Pinot Gris 2013

4. Boom Boom Washington State Syrah 2013

5. M Signature Zinfandel 2012

6. Rex Hill Willamette Valley Pinot Noir 2011

Q.3 Explain the principles of matching food with suitable wine giving examples.

Ans:-       

Q.4 Describe the Wine diseases.

Ans:- Bacterial diseases

Bacterial diseases
Happy Disease (bacterial necrosis)	Xylophilus ampelinus = Xanthomonas ampelina
Crown gall	Agrobacterium tumefaciens
Pierce's disease	Xylella fastidiosa

Fungal disease

Fungal diseases
Alternaria rot	Alternaria alternata
Angular leaf scorch	Pseudopezicula tetraspora Phialophora-type [anamorph]
Angular leaf spot	Mycosphaerella angulata Cercospora brachypus [anamorph]
Anthracnose and bird's-eye rot	Elsinoe ampelina Sphaceloma ampelinum [anamorph]
Armillaria root rot (shoestring root rot)	Armillaria mellea Rhizomorpha subcorticalis [anamorph]
Aspergillus rot	Aspergillus niger
Botrytis (Grey Rot or Noble Rot)	Botrytis cinerea

Miscellaneous diseases and disorders

Miscellaneous diseases and disorders
Berry rot	Yeasts
Black measles	Presumably toxins from wood-rotting fungi; see Wood rot (decay)
Chlorosis	Iron deficiency
Esca (Apoplexy)	Presumably toxins from wood-rotting fungi; see Wood rot (decay)
Fasciation	Genetic disorder
Little leaf	Zinc deficiency
Oxidant stipple	Ozone
Rupestris speckle	Physiological disorder
Stem necrosis (water berry, grape peduncle necrosis)	Physiological disorder

Nematodes, parasitic

Nematodes, parasitic
Citrus	Tylenchulus semipenetrans
Dagger, American	Xiphinema americanum
Dagger	Xiphinema spp. Xiphinema index
Lesion	Pratylenchus spp. Pratylenchus vulnus
Needle	Longidorus spp.
Pin	Paratylenchus hamatus
Reniform	Rotylenchulus spp.
Ring	Criconemella xenoplax
Root-knot	Meloidogyne arenaria Meloidogyne hapla Meloidogyne incognita Meloidogyne javanica
Spiral	Helicotylenchus spp.
Stubby-root	Paratrichodorus christiei
Stunt	Tylenchorhynchus spp.

Phytoplasma, virus and viruslike diseases

Virus and viruslike diseases
Alfalfa mosaic	Alfalfa mosaic virus
Arabis mosaic	Arabis mosaic virus
Artichoke Italian latent	Artichoke Italian latent virus
Asteroid mosaic	Undetermined, viruslike
Bois noir (black wood disease)	phytoplasma
Bratislava mosaic	Bratislava mosaic virus
Broad bean wilt	Broad bean wilt virus
Corky bark	Grapevine Virus B
Enation	Undetermined, viruslike
Fanleaf degeneration (infectious degeneration and decline)	Grapevine fanleaf virus
Flavescence dorée	MLO
Fleck (Marbrure)	Undetermined, viruslike
Grapevine Bulgarian latent	Grapevine Bulgarian latent virus
Grapevine chrome mosaic	Grapevine chrome mosaic virus
Grapevine yellows	phytoplasma
Leafroll	Closterovirus-associated
Peach rosette mosaic virus decline	Peach rosette mosaic virus
Petunia asteroid mosaic	Petunia asteroid mosaic virus
Raspberry ringspot	Raspberry ringspot virus
Rupestris stem pitting	Undetermined, viruslike
Shoot necrosis	Undetermined, viruslike
Sowbane mosaic	Sowbane mosaic virus
Strawberry latent ringspot	Strawberry latent ringspot virus
Tobacco mosaic	Tobacco mosaic virus
Tobacco necrosis	Tobacco necrosis virus
Tobacco ringspot virus decline	Tobacco ringspot virus
Tomato black ring	Tomato black ring virus
Tomato ringspot virus decline	Tomato ringspot virus
Vein mosaic	Undetermined, viruslike
Yellow speckle	Viroid

 

Q.5 Differentiate:-

a)      Sparkling wine

b)     Aromatised wine

c)      Fortified wine

·         Ans:- Sparking wine – the sparkling comes from the carbon dioxide in the wine, the most famous one being Champagne, but only sparkling wine made in the champagne region of France can be called champagne.

·         Fortified wines – are those wines which are strengthened by the addition of alcohol, usually a grape spirit. Their alcohol strength varies from 15%-22%, by volume. The famous ones being Port, Sherry, Madeira and Marsala.

·         Aromatised wines – as the term suggests it is flavoured wine. The flavourings range from herbs, fruit peels, fruit extracts, quinine. Examples: Vermouth (wormwood), Dubonnet (herbs and quinine), Lillet (herbs, fruit peel and fortified with brandy)

Questions from Unit II

Q.1 Explain the various equipments used in Bar Planning.

Ans:- Bar equipment

Can Opener
Useful for opening cans of fruit and syrup.

Corkscrew
For opening wine and champagne bottles.

Cloths
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener
For opening screw top bottles.

Bottle Sealers
For keeping liquors and other bottle contents fresh.

Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Grater
To grate spices like nutmeg and others.

Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice.

Jigger
A measurement tool.

Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.

Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring Cups
Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass
Useful for long drinks where it is required to mix the ingredients without shaking.

Sharp Knife
For cutting fruit and garnishes.

Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Q.2 What is Bar? Write the types of Bar.

Ans:- A cocktail lounge is an upscale bar that is typically located within a hotel, restaurant, or airport. A full barserves liquor, cocktails, wine, and beer. A wine bar is an elegant bar that focuses on wine rather than on beer or liquor. Patrons of these bars may taste wines before deciding to buy them.

Q.3 Discuss about the Bar staff hierarchy in details.

Ans:- Bar Staff Job Descriptions

Bars, also called nightclubs, lounges, taverns or pubs, offer patrons entertainment such as a live band, DJ or pool and dart tournaments. A bar usually serves cocktails, beer and wine and some offer a food menu. The bar business is usually busiest at nighttime and on weekends when people are off work and stay out late. It takes work from all staff to run a successful bar and it begins with the bar staff. Bars have at least one bartender and a waitress or waiter. Larger bars will require several bartenders possibly running more than one bar, a waitstaff, security and a barback.

Bartender

·         Bartenders mix drinks, serve beer and wine and provide conversation to patrons in a bar. In addition, a bartender can be responsible for keeping the bar area clean and take inventory. A bartender accepts cash payments or opens up a tab for patrons to charge drinks. Bartenders who serve alcohol to an intoxicated patron can be held liable if the patron leaves, drives and causes an accident. A responsible bartender will stop serving an intoxicated customer. About 50 percent of a bartender's income comes from tips; according to the Bureau of Labor Statistics, as of 2006, income ranged from $7 to $13 an hour.

Waitress or Waiter

·         A waitress or waiter, also called a server, seats and takes orders from a bar patron. This can include mixed drinks, beer or wine and sometimes food. A waitress gives a bartender drink orders and many times is responsible for garnishing a drink such as putting a lemon wedge, straw or other drink garnishes. Servers work primarily for tips and normally have to tip the barback or busser if there is one. Waiters clean tables if there is not a busser and keep the tables clear of empty drink glasses or bottles and emptying ashtrays if the bar allows smoking. The median wage for a waiter is $8 an hour, but can be much higher depending on the bar.

Barback

·         A barback keeps the bar stocked with all the dishes and supplies a bartender needs. This includes clean glasses for wine or beer and utensils if the bar sells food. A barback will restock beer, change the tap on a keg and restock any liquor the bartender needs. A barback usually makes a salary and receives 10 percent of the bartenders' tips. Many barbacks eventually train into a bartender.

Bouncer and Security Guard

A bouncer or security guard often cards a person to identify if he is old enough to enter the bar. A bouncer will also monitor for any illegal activity, intervene if a fight occurs, and provide security so the bar runs smoothly. A bouncer will remove any patrons who are causing problems in the bar and make them leave or call the police.

Other Bar Jobs

Other jobs a bar may have is a hostess or host, on-staff DJ, and the bar manager or owner. A host greets patrons on arrival, collects a cover charge for entrance, and may seat patrons. Some bars will employ a full-time DJ that provides music or karaoke. Bar managers oversee the entire bar and can be the owner. They are responsible for the hiring of all bar staff, ordering supplies and maintaining the entire bar. They are also responsible for providing entertainment like hiring a band, DJ or other entertainment to increase business.

Q.4 Write short note on:-

a)      Bar control

A toolbar is a control bar that displays a row of bitmapped buttons that carry out commands. Pressing a toolbar button is equivalent to choosing a menu item; it calls the same handler mapped to a menu item if that menu item has the same ID as the toolbar button. The buttons can be configured to appear and behave as pushbuttons, radio buttons, or check boxes. A toolbar is usually aligned to the top of a frame window, but an MFC toolbar can "dock" to any side of its parent window or float in its own mini-frame window. A toolbar can also "float" and you can change its size and drag it with a mouse. A toolbar can also display tool tips as the user moves the mouse over the toolbar's buttons. A tool tip is a tiny popup window that briefly describes the button's purpose.Bar equipments

Ans:- (a) Bar Control: Bar Control has been providing Inventory Control, Asset Control, and Supply Chain Management software solutions to businesses since 1987. Along the way Bar Control and has developed several important "industry firsts" in the Warehouse Management Systems arena in our 25 years of experience. We developed the first WMS available on the Microsoft Windows platform, the first XML interface to SAP, and the first Windows based TrueType barcode font available.

Bar Control's premiere warehouse management software and inventory system software serves as inventory control, supply chain software, asset management software and maintenance software.  The Bar Control Enterprise Manager (BEM) World Edition, iBEM 2012, a feature rich, web-enabled, true internet enterprise application, was designed to help organizations manage their inventory and supply chain processes.  Examples include warehouse inventory, expensive tools or fixtures that need to be regulated, valuable equipment and assets, along with tracking calibration and maintenance.

Toolbars

A toolbar is a control bar that displays a row of bitmapped buttons that carry out commands. Pressing a toolbar button is equivalent to choosing a menu item; it calls the same handler mapped to a menu item if that menu item has the same ID as the toolbar button. The buttons can be configured to appear and behave as pushbuttons, radio buttons, or check boxes. A toolbar is usually aligned to the top of a frame window, but an MFC toolbar can "dock" to any side of its parent window or float in its own mini-frame window. A toolbar can also "float" and you can change its size and drag it with a mouse. A toolbar can also display tool tips as the user moves the mouse over the toolbar's buttons. A tool tip is a tiny popup window that briefly describes the button's purpose.

Q.5 Explain various glasswares with their correct sizes.

Ans:- Glasses and containers

There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment.

Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.

1.3.1 Spills, Breakage and Handling

1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass

Beer mug
The traditional beer container.
Typical Size: 16 oz.

Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.

Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.

Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.

Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.

Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.

Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.
Typical Size: 2 oz.

Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.

Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.
Typical Size: 15 oz.

Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.
Typical Size: 12 oz.

Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.
Typical Size: 16 oz.

Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.

Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.

Pousse-cafe glass
A narrow glass essentially used for pousse caf�s and other layered dessert drinks. It's shape increases the ease of layering ingredients.
Typical Size: 6 oz.

Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.

Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.

Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.

Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.

Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.

White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.
Typical Size: 12.5 oz.

Questions from Unit III

Q.1 Write down the five recipes of vodka based cocktails.

Q.2 What is Mocktail? Write two recipes of Mocktail.

Ans:- Mixed drinks is a blended mixed beverage that requires blending possibly one sort of liquor with juices, soda pop and different natural products or blending numerous mixed beverages with juices or ice tea. Mock tail is any blended beverage that does not have liquor. 

 Cran-Apple Cider

ingredients:

Cranberry juice

Apple cider

Cinnamon sugar

Rock-candy swizzle stick

directions:

Rim glass with cinnamon sugar.

Combine equal parts cranberry juice and apple cider.

Garnish with a rock-candy swizzle stick.

Seasonal Soda

ingredients:

1.5 oz Hibiscus Syrup (recipe below)

2 quarts water

1 quart sugar

3.5 oz dried hibiscus flowers

Topo Chico

Splash of Ginger Beer

directions for hibiscus syrup:

(Recipe makes more than you need for one drink) Heat water without boiling and add sugar, stirring until it dissolves.

Pour over hibiscus flower in a container and allow to steep overnight (in sunlight if desired).

directions for seasonal soda:

Fill a highball glass with ice and add remaining ingredients.

Garnish with a lime wheel and candied ginger on a skewer.

Chocolate Mock-tini

ingredients:

Chocolate syrup

1/2 cup chocolate milk

1 cup mint-chocolate chip ice cream

Ice

1 candy cane

directions:

Coat inside of glass with chocolate syrup.

Blend together chocolate milk, mint-chocolate chip ice cream and 4 ice cubes.

Garnish with candy cane.

Orange You Curious?

ingredients:

2 oz Saratoga Still Water

1 oz Lemon Juice

1 oz Ginger Syrup

2 Drops Orange Blossom Water

3 Orange Swath Peel & Essence

directions:

1. Shake and strain into glass.

2. Top with Saratoga sparkling water.

3. Garnish with orange swath.

Shirley Temple

ingredients:

Pop Rocks

4 Tbsp grenadine syrup

16 ounces ginger ale

Maraschino cherry

directions:

Rim glass with pink Pop Rocks.

Add grenadine syrup to ginger ale.

Garnish with a maraschino cherry.

Strawberry Shrub Soda 

ingredients:

1/2 oz strawberry shrub

2 cups strawberries-hulled and sliced

2 cups granulated sugar

1 cup cider vinegar

½ cup white wine vinegar

3 oz fever tree soda

directions for strawberry shrub:

Combine fruit, and sugar in nonreactive bowl. Stir thoroughly to coat evenly. Allow to rest for 1 hour.

Macerate by muddling until all fruit is broken up. Cover and let sit for 24 hours at room temperature.

Macerate again as much as possible. Add vinegars and stir well.

Cover and store at room temperature for 1 week, with a good stir each day.

Mixed drinks is a blended mixed beverage that requires blending possibly one sort of liquor with juices, soda pop and different natural products or blending numerous mixed beverages with juices or ice tea. Mock tail is any blended beverage that does not have liquor. 

Q.3 Discuss about cocktail and mocktail glasses with name and sizes.

Q.4 Write the various garnishes and decorative accessories for cocktails and mocktails.

Ans:- Cocktail garnishes are decorative ornaments that add character or style to a mixed drink, most notably to cocktails.^[1]

A large variety of cocktail garnishes are used. Many rum-based cocktails, especially those with fruit flavors, tend to be decorated with tropical-themed garnishes or slices of fruit. Tequila-based drinks favor limes and other citrus fruits. Gin- and vodka-based drinks tend toward garnishes with a more dignified flair (olives, onions, or possibly a citrus twist or a single maraschino cherry), unless they are variations of a fruity rum-based drink. Whiskey- and brandy-based drinks tend toward minimal garnishment

·         Carrot sticks

·         Celery stalks (usually with leaves attached)

·         Cherries

·         Cinnamon, grated

·         Cocktail olives (often stuffed with pimentos)

·         Cocktail onions

·         Lemon slice, twist, or wedge

·         Lime slice, twist, or wedge

·         Mint sprigs or leaves

·         Nutmeg, grated

·         Orange slice, twist, or wedge

·         Pineapple slice or wedge

·         Pepper

·         Salt, coarse (applied to the rim of glasses)

·         Sugar, granulated or powdered

·         Shrimp

·         Strawberries

·         Watermelon wedge

Q.5 Write the name of some classic cocktails and mocktails with recipes.

Ans:- 1) Martini (Gin, vermouth)

Sometimes made with vodka, this is a classic, clear, and very strong cocktail. Serve chilled in (you guessed it) a martini glass.

Questions from Unit IV

Q.1 Define Aperitif with its types and uses.

Ans:- An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, Apéritif" may also refer to a snack that precedes a meal. This includes an amuse-bouche, such as crackers, cheese, pâté or olives.

"Apéritif" is a French word derived from the Latin verb aperire, which means "to open". The French slang word for "apéritif" is "apéro", although in France an "apéro" is also food eaten in the late afternoon/early evening. An aperitif is an alcoholic drink, such as wine, that is served before a meal. It stimulates the appetite and may be served alone or with light hors d'œuvres, such as cheese, antipasti, bread, or pâté.

Common Aperitifs

Many aperitifs are wine based beverages, while others are liqueurs such as vermouth. Fortified and sparkling wines make particularly delicious pre-dinner drinks, as do light cocktails. Some common aperitifs include:

·         Sherry: Spanish fortified wine that is used for cooking as well as for sipping

·         Champagne: French sparkling wine made in the méthode champenoise style

·         Prosecco: Italian frizzante wine made in the charmant style

·         Cava: Spanish sparkling wine produced using the méthode champenoise

·         Ouzo: Anise flavored liquor popular in Greece

·         Campari: A bitter red Italian alcoholic infusion of fruit and herbs that is served before meals

·         Lillet: A blend of citrus liqueurs and Bordeaux wine grapes that is slightly sweet and can be served chilled or on the rocks; there are both white and red varieties

·         Pernod: An anise flavored liqueur

Recommended White Wine Aperitifs

Still and dry white wines are also popular as aperitifs. These wines are served lightly chilled. White wine aperitifs can be served with cheese and crackers, olives, and light appetizers.

Some to check out include:

·         Sauvignon Blanc should be unoaked when served as an aperitif. Simply Naked Unoaked Sauvignon Blanc is a refreshing wine featuring notes of jasmine, tangerine and lime and fruity flavors such as grapefruit and pineapple.

·         White Bordeaux is dry white that is easy to drink. Clos du Roy Bordeaux Blanc is a soft white that is dry and has fruity and floral notes.

·         Chablis is a sweet white that can be served chilled. Cave L'Aurance Chablis has high citrus notes and a clean finish.

·         Rieslings are crisp and somewhat dry with hints of fruit. Kendall Jackson's Riesling Vintner's Reserve 2010 features notes of honeysuckle along with apricot and peach flavors. It is highly aromatic and not overpowering.

Recommended Rosé Aperitifs

Rosé wines also make great aperitifs. These wines can range in color from light pink to deep salmon. Most rosé wines are simple yet refreshing in flavor. They have slightly fruity notes and are the perfect start to any meal. Rosés pair exceptionally well with fresh fruits, pizza, barbeque, and grilled foods.

Some rosé wines to check out include:

·         Sutter Home Pink Moscato has a hint of vanilla along with fresh berries, passionfruit, and honeydew.

·         Menage a Trois Rose is a smooth wine featuring flavors of raspberries, strawberries, lychee nuts, and flowers.

Q.2 Describe the procedure of liqueur service. Write the brand names of Liqueur.

Q.3 What is Liqueur? Explain its types and production method.

Q.4 What is Banquet? Explain the types of Banquet.

Q.5 Describe Menu planning for Banquets.