3/4 Food & Beverage Service | Solved Papers | 2014-2015 3rd Semester

Q.4. Write short notes on:

(a).Fermented beverage

In fermentation process, certain yeasts decompose sugars, in The feed stock in the absence of oxygen, to form alcohol and carbon Dioxide; method for production of ethanol, wine, and beer. Low alcohol-Content drinks are produced by fermentation of sugar or Starch-containing products, and high-alcohol ones are produced by Distillation of these low alcohol products. Beer beer is alcoholic beverage made by brewing of Fermenting cereals mash, especially malted barley, Usually with the addition of hops as a flavoring agent (bitter taste) and as a stabiliser. A great many beers Are brewed across the globe. Local traditions will give Beers different names, giving the impression of a Multitude of different styles. However, the basics of Brewing beer are shared across national and cultural Boundaries.

Ale and lager are two main types of Beer. These are clear and sparklng. Another beer is Stout which is stronger and coloured. Wine wine is an alcoholic beverage produced through the Partial or total fermentation of grapes. Other fruits and Plants, such as berries, apples, cherries, dandelions, Elder-berries, palm, honey and rice can also be Fermented. Some popular type of wine are table Wine, sangria, sparkling wine, champagne, fortified Wine, port, sherry, vermouth etc.

(b)Distilled Beverage

A distilled beverage, spirit, or liquor is an alcoholic beverage containing ethanol that is produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables.this excludes undistilled fermented beverages such as beer, wine, and cider. Vodka, gin, baijiu, tequila, rum, whisky, brandy, singani and soju are examples of distilled beverages.

(c) Compounded beverage

Distilled beverages with added flavorings and relatively high Sugar content are generally referred to as compound beverages.

Liqueur- a liqueur is a sweet alcoholic beverage, often flavoured With fruits, herbs, spices, flowers, seeds, roots, plants, Barks, and sometimes cream. The word liqueur Comes from the latin word liquifacere which means “to dissolve.” this refers to the dissolving of the Flavorings used to make the liqueur. Liqueurs are not Usually aged for long periods, but may have resting Periods during their production to allow flavors to

Blend. There are many categories of liqueurs Including: fruit liqueur, cream liqueur, coffee liqueur, Chocolate liqueur, schnapps liqueur, brandy liqueur, Anise liqueur, nut-flavoured liqueur, and herbal Liqueur, depending upon the flavouring agents used.

Gin- gin is a spirit flavoured with juniper berries. Distilled Gin is made by redistilling white grain spirit which has Been flavoured with juniper berries. Compound gin is Made by flavouring neutral grain spirit with juniper Berries without redistilling and can be considered Flavoured vodka.the most common style of gin Typically used for mixed drinks, is london dry gin.

(d) Bar Equipment

Various types of equipment used in bar –Waiter’s knife , wing’s screw , reverse spiral screw , screw pull cork extractor, bench cork screw , broken cork extractor , vegetable knife and chopping board , fruit squeezer , coasters , optic measure , thimble measure , syphons , ice cube making machine , ice crushers , cocktail shakers , refrigerator , wine chiller , ice boxes etc.

Q.5. What is solera system? Give the styles of port wine.

Solera system- the solera may be like a school where the wine from the nursery is introduced to the first grade and gradually promoted till it graduates as the final product. In the tiers or casks of the solera the entry classes are at the top and the graduating classes at the bottom. This is a system for regularly blending young wines with the old. Eventually a consistent standard for any particular sherry is produced. The casks are placed on top of one another usually three or four tiers or scales high, but according to facilities and customs of a particular house there may be more or fewer tier/ scales. Four tiers are considered the best from the operational point of view. The operation works like this—wine for sale is taken out from the bottom most scale, which is in fact the solera and ullage made there by, is filled with the wines from the second scale wines are not siphoned from the tier-to-tier but is rather transferred into containers so that wine from various casks can be blended for even further federation. The regulation existing is that, a maximum of 33% wine can be taken from each cask. Similarly the ullage created in the second tires of casks are filled up by taking wines from the casks of the tier and so on fresh wine is poured to fill up the ullage of top most cask. Wine is extracted three of the times in a year. According to some producers, solera come from the word suelo meaning ground or land and it refers to butts (casks) nearest to the ground. Others say that it comes from the spanish word solar, which refers to the tradition that holds the family together.

Types of port wine

Aperitif port – it’s white in colour and the fermentation is allowed to go on till all the sugar is converted into alcohol and carbon dioxide. It should be served chilled with a slice of lemon.

White port – these tend to run from dry and slightly tangy to medium sweet. Generally the must is allowed to ferment long but not as much as aperitif port. Although some appear to be slightly oxidized, the dry ones are perfect aperitifs for a portuguese dinner. These are served chilled with some crackers or cheese during warm weather.

Ruby port – traditionally they are the youngest of ports, which take their name from the ruby colour. Usually rich and fruity they are best consumed when they are young. No cellaring is necessary.

Tawny port – the name is derived from the tawny colour of the wine, which comes from long aging in the barrel, which causes the wine to lose some of its redness. Much smoother then ruby port, tawny port usually spends a minimum of six to eight years in the cask which helps round out the fieriness of the alcoho resulting in a wine with a smooth texture and a touch of sweetness.

Late bottled vintage (lbv) – these wines were destined to be bottled as vintage wine but due to lack of demand was left in barrels. They are ports of a single vintage year from march 1 to september 30 declared by the shipper during the fourth year after the vintage. The port is bottled between july 1 of that year and december 31 of the sixth year after harvest.

Vintage port – these are by far the greatest ports. Vintage ports are made only in the years that are declared by the shippers as the very best “usually three to four vintage in a decade” they are generally aged for two years in wooden casks. Vintage ports are very difficult to be drunk in its youth because of the high acid, alcohol and concentration of fruit and sugar. However those who are patient enough to wait for fifteen to twenty years will be rewarded with one of the world’s greatest fortified wine.

Crusted port – a blend of young wines of several years shipped in cask and then bottled. It gets its name because it throws a crust on the bottle. Similar in colour to vintage port and often referred as “poor man’s port”.

Q.6. What is vermouth? How is vermouth produced?

Vermouth- the most popular of all wine based aperitifs are vermouth. Vermouth is german in origin. In the 16th century it was not uncommon in germany to flavour the local wines with worm wood. The concoction used to be called as “wermut wein”. The word was taken over by the french and the italians. It was immediately introduced for its medicinal properties. Production finally settled at marseilles and turin in france and italy respectively. Since that time, france has been associated white and dry vermouth and italy with red and sweet vermouth, but right now there is no national demarcation as such and both france and italy are producing both dry and sweet styles.

vermouth is an aromatized wine, which is fortified. The base wine is quite ordinary which is fortified with mistelle. Mistelle is unfermented grape juice and brandy in the ratio of one part of brandy and four parts of grape juice. The other ingredients present in vermouth are aromatic herbs, sugar and of course alcohol. The herbs are angelica, angostura, aniseed, bitter almond, bitter orange, celery, coriander, chamomile, cinchona, cinnamon, clove, cocoa, fennel, ginger, gentia, hops, mace, myrtle, nutmeg, peach, quinine, rosemary, saffron, sage, thyme, vanilla, woodruff etc.

Production of vermouth- the base wine used for the production of vermouth is very ordinary. The young wines from firm are blended to a set style. The blended wine is then matured for a period of three years. Mistelle is then added top the wine in varying proportions, sometimes to the tune of one part of mistelle to four parts wine. On the meanwhile the aromatic herbs are steeped neutral alcohol till the correct degree of flavouring has been extracted in the

alcohol. This may take place in seven days. The flavoured alcohol is then added to the wine and mistelle mixture. The entire lot is then blended in huge tanks. There are mechanical instruments present in the tank, which thoroughly agitate and raise the mixture. Some amount of rennin is added for depth and some amount of gelatin is added for clarity. The wine may be refrigerated to ensure that any tartrate remaining will form crystals and fall to the bottom of the tanks.

Q.6. or Explain the following bitters:

(i) Campari

Campari (23-25%abv)- it is a bitter orange and herb flavored liqueur. Herbs and bitter orange rind are steeped in neutral alcohol. It is clear red and produced in italy.

(ii) Angostura

Angostura bitter (45%abv)- it is a bitter liquid condiment that adds zest to drinks. Gentian and many other herbs are steeped in neutral alcohol. Dr. J.g.b. siegert in the town of angostura first made an angostura aromatic bitter in 1824. Originally aromatic bitters were thought to have medicinal properties. It is dark brown with an orange tint and is produced in trinidad and tobago. It is enjoyed in small quantities (1 or 2 dashes) in cocktails.

(iii)Fernet branca

Frenet branca(40%abv)- it is an extremely bitter herb flavored liqueur. Aromatic plants, roots and herbs are steeped in alcohol. It is very dark red, almost black and is produced in italy in the year 1845 .

(iv)Amer picon

amer picon (25%abv)- it is a bitter orange flavored liqueur. It is made steeping orange peel, quinine, spices and herbs in neutral alcohol. It is clear red and is produced in france & italy. “gaeteau picon” of algeria in year 1837 first produced it.

Q.7. Explain the production of rum. What is the difference between jamaican and Puerto rican rum?

Production process- Sugarcane is the main ingredient in making rum. First, the sugarcane is boiled to make thick sugar syrup (during the boiling of sugar cane juice thick scum is formed that is known as liming) than shifted to centrifuge for formation of sugar crystals. The remaining residue is known as molasses. The molasses is re-boiled, mixed with water and yeast, then set to fermentation than distilled & aged in oak casks. To produce darker rum caramel is added and aged for a minimum of 3 years (usually 5 to 7 years). Lighter rums are aged from 1 to 4 years.

Difference between jamaican and puerto rican rum

• puerto rican & cuban rums are white, dry & light bodied. To make them, molasses is placed in huge vats along with water, selected yeasts, and ‘slop’ (residue from the previous distillation). The mixture is allowed to ferment for up to 4 days. Once the mash is fermented, it is pumped into column stills and distilled out at 160 to 190 us proof. These rums are aged in oak barrels from 1-4 years. They are then filtered through layers of sand and vegetable charcoal, and then further aged in barrels. The more flavourful rums are distilled at lower proofs to give each brand its character, while the light rums are distilled at high proof, to give the brand lightness and dryness. They are produced in the spanish speaking countries such as puerto rico, cuba, virgin islands, trinidad, venezuela & mexico;

• jamaican rum is characteristically rich and full-bodied. It is made from molasses, water and ‘dunder’ – the substance that remains from a previous distillation in the bottom of the pot still & liming. The mixture undergoes a natural fermentation process, which takes from 5-20 days in natural fermentation the natural yeast spores in the air are allowed to settle on the surface of the liquid & reproduce causing fermentation. Jamaican rum is naturally fermented for about three weeks. The rum is then distilled twice in pot stills. Jamaican rums are aged in oak for approximately 5-7 yrs. They are given colour by the addition of caramel. Much of the rum from jamaica is shipped to england for aging and blending in bonded warehouses on london docks. England’s damp climate is considered ideal for aging rum. Jamaican rum is dark. It gets most of its color from added molasses not from the cask and aged in oak casks for a minimum of five years. They are produced in the english speaking countries such as jamaica, british guyana, haiti, u.s.a., & barbados. Indian rums are also similar to this full-bodied rum.

Q7 or Give the steps involved in the manufacture of vodka. How are flavours infused in vodka? Give examples.

Production of vodka- vodka can be manufactured from almost any thing, which contains starch including potatoes, grain sugar cane and grapes but generally produced by rye or corn. All these ingredients have been commercially used although grain is the source of most vodka produced in world today.

⦁Manufacture-the grain is first pressure cooked and then grounded. For this a very special type of pressure cooker is used. The mash is then cooled and mixed with water. Special types of enzymes are added to convert starch into sugar.

⦁Fermentation-yeast is added and fermentation takes place as much as in whisky making.

⦁Distillation-then mash goes into a continuous still for distillation where it is distilled to very high proof around 190 u.s proof which eliminates all possible flavouring & congeners from the spirit.

⦁Rectification-continuous still generally have two columns, one for distillation and another for rectification. But in stills where neutral spirit is produced there is an additional column for purification. Generally very high quality vodkas are passed through a bed of vegetable charcoal. When vodka comes out from the tank of charcoal it is absolutely clear and free of all sorts of characters.

⦁Bottling-the purified neutral spirit is diluted with natural river water (not distilled water) to reduce its alcoholic strength to 40% v/v. Ageing is not required as vodka can be bottled the same day it is made. Vodka certainly does not have the bold flavour but neither it is as tasteless.

Flavoured russian vodkas

• zubrovka(russia) and zubrwka(poland) –it is a flavoured vodkas produced not only in russia or poland but also from all the slavic countries. The vodka is steeped with buffalo grass (baisin) and each bottle contains a blade of buffalo grass in it. Regretably all these vodkas are not exported to usa as scientists have proved that the grass contains a chemical (coumarin), which causes liver cancer, but the vodka without grass is found in usa markets.

• okhotnichya – hunter’s vodka seasoned with meadow grass and heat honey. It is aromatic and spicy. The aristocrats of czarist russia to celebrate a successful hunt call it hunter’s they used to drink this vodka.

• pieprzowka – this is 70 proof vodka made in russia by infusing red, white and black pepper in vodka

• starka – it is 86 us proof vodka made in russia, aged for 10 years in wine barrels. It has a hint of brandy, vanilla, honey, port and flavours of the leaves of several types of apple and pears.

• blavod- this is black colour vodka produced by mark dorman of hayman distillary london. It is flavoured with herb called cachteau, found in east africa, west africa and south africa. It is triple pot still distilled and bottled at 80 us proof.

• limohnaya – lemon flavoured

• chesnochnaya -garlic

• kurrant -black current

• winniak -aged for 5 yrs in wine barrels

• citron- citrus fruits

Q.8. Discuss role of peat in manufacturing of scotch whiskey. Differentiate between sour mash whiskey and sweet mash whiskey.

Large parts of Scotland are covered with peat bogs,Since the dawn of time people have been using peat as an energy source in Scotland,Peat is cut in small slices and piled up into small pyramids for drying. The water drains off the peat very fast and turns the soft slices into hard briquettes. Similar to coal, these briquettes contain the energy of the dead plants.

The old Scots used peat to heat the pot stills. However, this doesn’t lead to the smoky flavour of the whisky. Peaty water contains only a few ppm (parts per million) of peat particles, which colour the water brown but don’t contribute to the smoke flavour. Sure, the water is crucial for the quality of the whisky, but it doesn’t influence the smokiness.Only drying the damp malt over a peat-heated fire brings the smoke into the barley grain.

The level of smokiness of a whisky is determined by the time the barley grain is exposed to the pungent peat smoke during drying. Damp malt is usually dried for approximately 30 hours. Laphroaig dries its malt over peat fire for about 18 of these 30 hours, while Glengoyne uses only unpeated fire. Thus you get a broad variety ranging from extremely smoky whisky to almost completely smokeless whisky. Malt grains are peculiar in that they lend a hint of smokiness to the whisky even without a peat fire.

Mash is a liquid composed of grist (crushed malt or grain) stirred with boiling water to create worts. Worts is the liquid that drains from the mash and is fermented in the wash (the liquid that contains alcohol and is used to distill whiskey).

Sour Mash is the best known mash and is the method used to make bourbon and Tennessee whiskey. In this method a small amount of already fermented mash (now sour) is held from the previous fermentation and used in the following batch, thus continuing the quality in yeast used.

Sweet Mash on the other hand uses fresh yeast which fermented in open-topped vats before being distilled giving a fresh, sweet flavor as opposed to sour.

Q.9. Match the following:

Q.10. Fill in the blanks:

1. Cider is obtained from fermented apple juice.
2. Feni  is obtained from the fermented juice of cashew fruit.
3. Neera is fermented sap of palm tree from india.
4. Muesli is distilled from cereal from germany.
5. Sake   is a brewed and fermented drink from japan.
6. Hops is the female flowers used in brewing beer.
7. Pilsner urquell is a pale golden beer from pilsen, czech republic.
8. ale means top fermented beer.
9. Lager means bottom fermented beer.
10. Peery is obtained from fermented pear juice.