BhmAims

Unit 7: Tequila and Mezcal Notes – Bar and Beverage Service – BHM

Bar and Beverage Service Notes /

Short Important Questions Long Important Questions Introduction Tequila and Mezcal are Mexico’s most famous distilled spirits, both made from the agave plant (a succulent, not a cactus). Tequila is produced only from the Blue Weber Agave (Agave tequilana) and must come from specific regions of Mexico, mainly the state of Jalisco and a few surrounding […]

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Unit 5: Brandy Notes – Bar and Beverage Service – BHM

Bar and Beverage Service Notes /

Short Important Questions Long Important Questions Introduction Brandy is a distilled spirit made from fermented fruit juice, most commonly from grapes. It’s standard alcohol content typically ranges from 35% to 60% ABV. The name comes from the Dutch word “Brandewijn”, meaning “burnt wine,” which refers to the distillation process. While grape brandy is the most

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Unit 4: Rum Notes – Bar and Beverage Service – BHM

Bar and Beverage Service Notes /

Short Important Questions Long Important Questions Introduction of Rum Rum is a distilled alcoholic beverage made from sugarcane or its by-products, mainly molasses and sometimes fresh sugarcane juice. It is produced mainly in countries where sugarcane is widely grown. After fermentation and distillation, rum is usually matured and bottled as a smooth, sweet, and aromatic

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Unit 3: Vodka Notes – Bar and Beverage Service – BHM

Bar and Beverage Service Notes /

Short Important Questions Long Important Questions Introduction The word vodka comes from the Slavic word voda, which means water. Vodka literally means “little water”, referring to its clear, colourless and transparent appearance. Because vodka looks like water and has a very clean taste, it was given this name. Origin (For General Knowledge) Vodka originated in

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Unit 2: Whisky Notes – Bar and Beverage Service

Bar and Beverage Service Notes /

Short Important Questions Long Important Questions Introduction Whisky (or whiskey) is a distilled alcoholic beverage made from fermented grain mash. The grains commonly used are: The mash is first fermented and then distilled to produce a strong spirit, which is later aged in wooden casks to develop flavour, colour and smoothness. Definition: Whisky is a

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Unit 6: Gin Notes – Bar and Beverage Service – BHM

Bar and Beverage Service Notes /

Short Important Questions Long Important Questions Introduction The word “gin” is a shortened form of the older English word genever, related to French genièvre and Dutch jenever, all of which ultimately come from the Latin word juniperus, meaning juniper. Definition: Gin is a clear, un-aged spirit distilled primarily from grains such as barley, corn, or

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Unit 6: Kitchen Stewarding Notes – Food Production Management

BHM 3rd Semester Food Production Notes (New Course)) /

Short Important Questions Long Important Questions Introduction Kitchen Stewarding is the department in a hotel or catering establishment that is responsible for: It is ‘back of the house department’ which means it works in the background, but without stewarding, no kitchen can operate. Definition: The Kitchen Stewarding Department is section of a hotel which is

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Unit 5: Food and Buffet Presentation Notes – BHM 3rd Semester

BHM 3rd Semester Food Production Notes (New Course)) /

In old Syllabus, this unit was included in 4th Semester but as syllabus gets updated in 2024, its now included in 3rd Semester. Contents: Introduction: Fundamentals of Food Presentation& Buffet Presentation: Integration of Flavors Shapes and Textures on the Plates. Hot & Cold food Presentation. Buffet arrangement & appearance. Short Important Questions Long Important Questions

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Unit 1: Garde Manger Notes – Food Production Management – BHM 3rd Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Short Important Questions Long Important Questions Introduction to Garde Manger The word Garde Manger comes from the French language and means “to keep or preserve food.” In hotel kitchens, garde manger refers to the cold kitchen or larder department. The garde manger chef, also called the pantry chef or larder chef, is responsible for planning,

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