BHM 3rd Sem F&B Service past question

/ BHM 3rd semester Past Year Question Paper / By

Food and Beverage Service III Year 2017 Question Paper

Food and Beverage Service III Year 2018 Question Paper

Food and Beverage Service III Year 2023 Question Paper

TU-3rd-semester-food-and-beverage-2023-past-question

Year- 2017

  1. Define tequila with example.
  2. Define Fermentation with example.
  3. Convert 185 US proof into UK proof.
  4. Enlist any four flavoring agents used in liquers.
  5. Enlist any four bar utensils.
  6. Convert 22% into UK Proof.
  7. Define front bar and back bar.
  8. Define percolation with example.
  9. Define Mixology and mixed drink.
  10. Define ‘TONGBA’.
  11. Which of the following phrases indicates superior quality in a spirit: VSOP, sour mash, London Dry, aged in wood? Explain what each phrase means and how it applies in quality.
  12. Define whisky. Explain its types.
  13. Choose a drink from one spirit and write down the recipe, including the glass type and size.
  14. Enlist the duties carried out during Mise-en-place of bar.
  15. Why should a bar owner, manager, bartender, or server of drinks know anything about spirit beyond their names?
  16. Trace the history and popularity of Rum.
  17. Define vodka. Explain in detail its manufacturing process.
  18. Why are aged whiskies and brandies considered better than younger ones, and why are they more expensive?

Year- 2018

  1. Define Pot Still Distillation.
  2. What are Types of Alcohol?
  3. What is molasses?
  4. What are the types of Gin?
  5. What is Over proofed Rum.
  6. Define Rectification.
  7. List down four brand names of tequila.
  8. What are the four different methods of making cocktail?
  9. Define cordial.
  10. What is Tonic Water?
  11. What is proof? Write a short history and its type.
  12. Briefly explain the making process of vodka and its type.
  13. What are the different categories of Brandy? List down the four popular brands of cognac.
  14. What are the different methods of imparting flavors into liqueurs?
  15. Explain the popular types of traditional beverage consumed in Nepal.
  16. What are the differences between Tequila and Mezcal? Explain.
  17. How a whiskey does become scotch? List and explain the types of popular scotch whiskey with their characteristics.
  18. What are the types of Bar? List down the major equipments and tools used in a Bar. Explain different parts of a bar.

Year- 2023

  1. What indicates Alcohol Proof in the label?
  2. Write the reason behind malting the barley in whiskey-making process.
  3. Mention the traditional way of drinking Mezcal.
  4. Why is Vodka filtered from active charcoal?
  5. What do you mean by overproof rum?
  6. Define the term Aperitifs.
  7. How is Bar Consumption Report prepared?
  8. Enlist the sweeting agents used in Liqueurs.
  9. Brief the term Lounge Bar.
  10. List and four bar equipment with its uses.
  11. Discuss the distillation methods in making of Alcohol.
  12. Describe Tequilla. Mention the process of making tequila.
  13. Compare the Cognac brandy with other brandies and differentiate it.
  14. List and explain different types of Gin.
  15. Explain the guidelines for developing a good recipe of cocktails.
  16. Write short notes on “Beverage tradition in Nepal”.
  17. Classify Whisky with the help of classification chart. Write down the characteristics of any four popular Whisky.
  18. Elaborate the production process of Liqueurs.

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