Goa Board Class 12 Question Paper June 2018 Food and Beverage Service _New Syllabus_

2018 VI 12 1430 Seat No. :

Time : 2 Hours FOOD AND BEVERAGE SERVICE
(New Syllabus)
Subject Code

%
8

Total No. of Questions : 22 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : i) All questions are compulsory.
ii) Answer each unit on a fresh page.
iii) Write the serial number of questions clearly.
iv) Draw diagram where specified.
v) Figures to the right indicate full marks.
vi) Answer question 1 of each unit in 01 or 02 words.
vii) Answer question 2 of each unit in about 30 words.
viii) Answer question 3 of each unit in about 50 words.
ix) Answer question 4 of each unit in about 100 words.

UNIT – 1

1.1. The important information related to events in a banquet are compiled
in a ____ [1]

1.2. Define the term “conventions”. [2]

1.3. Explain the following banquet setups with a diagram [3]
a) Theatre style
b) Classroom style.

1.4. Write a short note on “post banquet organisation”. [4]
OR

1.5. Write the job description of a Banquet manager.

V-272 (N-04) -1- P.T.O.

UNIT – 2

2.1. Earl Grey type of tea is flavoured with oil of _________ [1]

2.2. Define the term “Latte Macchiato”. [2]

2.3. How is coffee manufactured ? [3]

2.4. Explain the different types of non alcoholic beverages. [4]

UNIT – 3

3.1. An alcoholic liquor mixed with other liquids and aromatic ingredients stirred or
shaken are called _________ [1]

3.2. Classify wines based on their taste. [2]

3.3. Explain the different methods of preparing cocktails. [3]

3.4. Define the following terms : [4]
a) Fortified wines
b) Aromatised wines.
OR

3.5. Write a short note on “Method Champenoise”.

UNIT – 4

4.1. Coffey still is also known as ___________ [1]

4.2. Give four points of differences between Irish whiskey and Scotch whisky. [2]

4.3. Write a short note on Armagnac. [3]

4.4. Briefly explain the different types of gin. [4]

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UNIT – 5

5.1. The spirit used as a base for black Russian cocktail is _______ [1]

5.2. What is the procedure to serve Tequila ? [2]

5.3. Explain the different types of Rum. [3]

5.4. Write the different flavourings and the country of origin for the following liqueurs : [4]

Liqueurs Flavourings Country of origin
a Galliano
b Kirsch
c Irish mist
d Cointreau

_________________

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