Wine And Beverage Knowledge Question Paper

Wine And Beverage Knowledge

Course:Bachelor Of Science

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR
OF SCIENCE
HTM 207: WINE AND BEVERAGE KNOWLEDGE

DATE: Thursday 2nd April , 2009
TIME: 2.00 p.m. – 4.00 p.m.

INSTRUCTIONS
Answer any THREE questions. Question one is compulsory; choose any other two
questions.
Question 1 (short answer) (30 marks)
a)
Describe the following with regard to alcoholic drinks. [6 marks]
i)
A robust wine
ii)
Degorgement
iii)
Vintage
b)
Recommend appropriate specific wines for guests taking each of the following dishes. [4 marks]
i)
Oysters and shell-fish
ii)
light game
iii)
cheese
iv)
Ndengu curry
c)
Compare the distillation of a gin and a whisky and give one example in each case. [4 marks]
d)
State the difference between
i)
a lager and a stout [2 marks]
ii)
Amarula Frappe and Amarula on Rocks [2 marks]
iii)
a syrup and a juice [2 marks]
iv)
a dispense bar and a mini bar [2 marks]
e)
Describe the base, country of origin, flavoring and the colors of the following liqueurs.
(½ mark each] [8 marks]
Liquers Country Flavoring
Base
Color
Tia
Maria
Cointreau
Kenya
Gold
Drambuie
Question 2 (20 marks)
a)
Committee Inter professional Du VinDe champagne (CIVC) is a body formed in 1941, and is concerned with the quality of champagne. State 5 key roles the body plays in as far as the vinification of champagne is concerned. [5 marks]
b)
List FIVE main grape varieties suitable for making champagne. [5 marks]
c)
Explain the following as used in the production of fortified wines.
i)
Solera system [5 marks]
ii)
Estufa system [5 marks]
Question 3 (20 marks)
a)
State the difference between a fortified wine and a Cognac. Give one example in each case. [5 marks]
b)
Describe four ways through which sparkle can be added into champagne. [8 marks]
c)
‘Madeira wine is versatile in use”. Explain. [4 marks]
d)
Name any three rums that may be found on a bar display. [3 marks]
Question 4 (20 marks)
a)
You are the beverage manager at Mnazi bar, a head bar man has been hired at the premises. Explain to him at least 4 duties that he will be expected for perform. [6 marks]
b)
Explain four advantages of patent still method of distillation over pot still. [8 marks]
c)
Explain three (3) differences between the wine of the Rhine and wines of Mosel. Give an example in each case. [6 marks]

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