Goa Board Class 12 Question Paper 2025 Food & Beverage Service

2025 II 13 0930 Seat No.

Time : 2 Hours FOOD AND BEVERAGE
SERVICE
Subject Code

V 4 2 7 2

Total No. of Questions : 25 (Printed Pages : 4) Maximum Marks : 50

INSTRUCTIONS : (i) All questions are compulsory.

(ii) Write the question number of the corresponding answers
clearly.

(iii) Figures to the right indicate full marks.

(iv) Question numbers 1 to 4 are Multiple Choice Questions.
Rewrite the statements choosing the correct alternatives.

(v) Answer question numbers 5 to 8 in 1 or 2 words..

(vi) Answer question numbers 9 to 14 in about 30 words.

(vii) Answer question numbers 15 to 21 in about 50 words.

(viii) Answer question numbers 22 to 25 in about 100 words.

(ix) Internal choice between question numbers 20 and 21.

(x) Internal choice between question numbers 24 and 25.

1. Which of the following term denotes Very dry Champagne ? 1

• Demi-doux

• Sec

• Doux

• Brut

V-4272 1 P.T.O.

2. Which of the following spirit is distilled from Barley ? 1

• Wine

• Whisky

• Brandy

• Tequila

3. Which of the following is a bottom fermented beer ? 1

• Stout

• Porter

• Dortmunder

• Ale

4. Tia Maria is a liqueur made in Jamaica flavoured with ..................... . 1

• Berry

• Herb

• Fruits

• Coffee

5. The methodology of food and beverage control may broadly be envisaged

under : Planning phase, Post-operational phase and ........................... . 1

6. What is the main flavouring agent used in the preparation of Gin ? 1

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7. What flavouring agent is used in preparing Apricotine Liqueur ? 1

8. Blue icing glass is used as a Finning agent in the production

of ......................................... . 1

9. What is the purpose of Bin card in a Cellar ? 2

10. Explain the characteristics of Scotch whisky. 2

11. What are the key reasons for issuing a Credit Memo ? 2

12. Define “Food Cost”. 2

13. Why is Empties return book maintained in a cellar ? 2

14. Explain the types of Tequila. 2

15. Differentiate between Pot Still and Patent Still method of distillation. 3

16. Explain the different types of Vodka. 3

17. What are the types of Rum ? 3

18. State the difference between Scotch Whisky and Irish Whisky. 3

19. What is the traditional way of drinking Tequila ? 3

20. Why is a Sales summary sheet maintained in a Food service

establishment ? 3

Or

21. What are the purposes of Food and Beverage Revenue control system ? 3

V-4272 3 P.T.O.

22. What is the process of Beer production ? 4

23. State the different purposes of Beverage order ticket. 4

24. Explain the importance of stock book. 4

Or

25. What are the main duties and responsibilities of a Cellarman ? 4

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