Tuesday, March 8, 2011
MAKING OF BEER
Brewing is fundamentally a natural process. The art and science of brewing lies in converting natural food materials into a pure, pleasing beverage. Although great strides have been made with the techniques for achieving high-quality production, beer today is still a beverage brewed from natural products in a traditional way. Although the main ingredients of beer have remained constant (water, yeast, malt and hops), it is the precise recipe and timing of the brew that gives one a different taste from another. The production of beer is one of the most closely supervised and controlled manufacturing processes in our society. Apart from brewing company expenditures on research and quality control designed to achieve the highest standards of uniformity and purity in the product, the production of beer is also subject to regular inspection and review by federal and provincial Health Departments. Substances used in the brewing process are approved by Health Canada. On average, a batch of beer will take about 30 days to produce. To be more specific, brewing takes nine and a half hours, while fermentation and aging combined take between 21 and 35 days for ales and lagers respectively.
1.Water
Pure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.
2.Malt
Barley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.
In the brewery, the malt is screened and crushed rather than ground to flour in order to keep the husks as whole as possible. This process not only prevents the extraction of undesirable materials from the husks but also allows them to act as a filter bed for separation of the liquid extract formed during mashing.
3.Mashing
Malt is added to heated, purified water and, through a carefully controlled time and temperature process, the malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler nitrogen compounds. Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control. At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice.
4.Lautering
The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed.
5.Boiling and Hopping
The brew kettle, a huge cauldron holding from 70 to 1,000 hectolitres and made of shiny copper or stainless steel, is probably the most striking sight in a brewery. It is fitted with coils or a jacketed bottom for steam heating and is designed to boil the wort under carefully-controlled conditions. Boiling, which usually lasts about two hours, serves to concentrate the wort to a desired specific gravity, to sterilize it and to obtain the desired extract from the hops. The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavoured the brew, they are removed. When applicable, highly-fermentable syrup may be added to the kettle. Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear.
6. Hop Separation and Cooling
After the beer has taken on the flavour of the hops, the wort then proceeds to the "hot wort tank". It is then cooled, usually in a simple-looking apparatus called a "plate cooler". As the wort and a coolant flow past each other on opposite sides of stainless steel plates, the temperature of the wort drops from boiling to about 10 to 15.5 °C, a drop of more than 65.6 °C, in a few seconds.
7. Fermentation
The wort is then moved to the fermenting vessels and yeast, the guarded central mystery of ancient brewer's art, is added. It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. There are many kinds of yeasts, but those used in making beer belong to the genus saccharomyces. The brewer uses two species of this genus. One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing ale and stout. The other, which drops to the bottom of the brewing vessel, is used in brewing lager.
In all modern breweries, elaborate precautions are taken to ensure that the yeast remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer flavour can be maintained year after year. During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the brew. When the fermentation is complete, the yeast is removed. Now, for the first time ,the liquid is called beer.
8.Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it is ready for bottling or "racking" into kegs.
9.Packaging
In the bottle shop of a brewery, returned empty bottles go through washers in which they receive a thorough cleaning. After washing, the bottles are inspected electronically and visually and pass on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. A "crowning" machine, integrated with the filler, places caps on the bottles. The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres from end to end and able to hold 15,000 bottles) where the temperature of the beer is raised about 60 °C. for a sufficient length of time to provide biological stability, then cooled to room temperature.
Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes, stacked on pallets and carried by lift truck to the warehousing areas to await shipment. Also in the bottle shop may be the canning lines, where beer is packaged in cans for shipment. Packaged beer may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally sold and consumed within a few weeks, may not go through this process. The draught beer is placed in sterilized kegs ready for shipment.
1.Water
Pure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.
2.Malt
Barley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.
In the brewery, the malt is screened and crushed rather than ground to flour in order to keep the husks as whole as possible. This process not only prevents the extraction of undesirable materials from the husks but also allows them to act as a filter bed for separation of the liquid extract formed during mashing.
3.Mashing
Malt is added to heated, purified water and, through a carefully controlled time and temperature process, the malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler nitrogen compounds. Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control. At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice.
4.Lautering
The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed.
5.Boiling and Hopping
The brew kettle, a huge cauldron holding from 70 to 1,000 hectolitres and made of shiny copper or stainless steel, is probably the most striking sight in a brewery. It is fitted with coils or a jacketed bottom for steam heating and is designed to boil the wort under carefully-controlled conditions. Boiling, which usually lasts about two hours, serves to concentrate the wort to a desired specific gravity, to sterilize it and to obtain the desired extract from the hops. The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavoured the brew, they are removed. When applicable, highly-fermentable syrup may be added to the kettle. Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear.
6. Hop Separation and Cooling
After the beer has taken on the flavour of the hops, the wort then proceeds to the "hot wort tank". It is then cooled, usually in a simple-looking apparatus called a "plate cooler". As the wort and a coolant flow past each other on opposite sides of stainless steel plates, the temperature of the wort drops from boiling to about 10 to 15.5 °C, a drop of more than 65.6 °C, in a few seconds.
7. Fermentation
The wort is then moved to the fermenting vessels and yeast, the guarded central mystery of ancient brewer's art, is added. It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. There are many kinds of yeasts, but those used in making beer belong to the genus saccharomyces. The brewer uses two species of this genus. One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing ale and stout. The other, which drops to the bottom of the brewing vessel, is used in brewing lager.
In all modern breweries, elaborate precautions are taken to ensure that the yeast remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer flavour can be maintained year after year. During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the brew. When the fermentation is complete, the yeast is removed. Now, for the first time ,the liquid is called beer.
8.Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it is ready for bottling or "racking" into kegs.
9.Packaging
In the bottle shop of a brewery, returned empty bottles go through washers in which they receive a thorough cleaning. After washing, the bottles are inspected electronically and visually and pass on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. A "crowning" machine, integrated with the filler, places caps on the bottles. The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres from end to end and able to hold 15,000 bottles) where the temperature of the beer is raised about 60 °C. for a sufficient length of time to provide biological stability, then cooled to room temperature.
Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes, stacked on pallets and carried by lift truck to the warehousing areas to await shipment. Also in the bottle shop may be the canning lines, where beer is packaged in cans for shipment. Packaged beer may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally sold and consumed within a few weeks, may not go through this process. The draught beer is placed in sterilized kegs ready for shipment.
Tuesday, February 22, 2011
Question Paper - II
SOPAN INSTITUTE OF SCIENCE, TECHNOLOGY & MANAGEMENT
2nd MID TERM EXAMINATIONS
ROOM SERVICE MANAGEMENT
TIME: 2HRS
MM: 70
Q.1 The first Coffee Shop started in Paris in the year
a) 1540 AD b) 1560 AD
c) 1650 AD D) 1560 BC
Q.2 Different types of Melon are
a) Honeydew b) Cantaloupe
c) Charentaise d) All of them
Q.3 Poultries and Game birds like Chicken, Duck, Turkey and partridge are served in this course
a) Sorbet b) Savoureaux
c) Legume d) Roti
Q.4 A place where a bonafide traveler can receive food & shelter is known as
a) Inn b) Tavern
c) Hotel d) Restaurant
Q.5 1st Inns goes back to
a) 60th century BC b) 16th century BC
c) 6th century BC d) 6th century AD
Q6 Anchovies, Salmon, Tuna, Sardine are the examples of
a) Game Birds b) Ice cream
c) Continental Vegetables d) Fish
Q.7 In which service the table is set up for Horsd’oeuvres, Soup, Main course and dessert?
a) French Service b) English Service
c) American Service d) Russian Service
Q.8 A KOT has got
a) 2 copies b) 4 copies
c) 6 copies d) 3 copies
Q.9 Paintings, Chandeliers, Pelmets are the examples of
a) Furniture b) Fixture
c) Hollowware d) Flatware
Q.10 The concept of coffee shop is borrowed from
a) United Arab Emirates b) United Nations
c) United kingdom d) United States of America
Q.11 The KOT goes to
a) Kitchen b) Cashier
c) F&B Controls Department d) All of the above
Q12 A type of restaurant where the kitchen and the food preparation is visible to the guest
a) Continental restaurant b) Grill room
c) Snack bar d) Discotheque
Q.13 A round table for 2 persons should be ______________ in diameter.
a) 90 cms b) 60 cm
c) 120 cm d) 60 mm
Q.14 Creating the scene literally means
a) Table d'hote b) Mise -en scene
c) Service console d) Cart du jour
Q.15 Examples of Hors d’oeuvres are
a) Caviar b) Smoked Salmon
c) Canapes d) All of the above
Q.16 Banquet Menu is an example of
a) A'la Carte Menu b) Breakfast Menu
c) Table d'hote Menu d) None of these
Q.17 Generally there are _______________ types of services.
a) 6 b) 5
c) 4 d) 12
Q.18 Master of Ceremony is also known as
a) Master Chef b) Toast Rack
c) Master Toast d) Toast Master
Q.19 Steward is also known as
a) Waiter b) Commis de rang
c) Butler d) All of the above
Q.20 Fork is categorized under
a) cutlery b) flatware
c) hollow ware d) glass ware
Q.21 Which of the following is a banquet arrangement style
a) T b) O
c) E d) All of these
Q.22 Jam is a__________________.
a) Sauce b) Spice
b) Preserve d) None of these
Q.23 Mise en place literally means
a) to put in place b) to shift from place
c) nice place d) to clear the place
Q.24 _________________________ is an example of Restaurant fixture.
a) Side board b) Table cloth
c) Chandelier d) None of these
Q.25 Menu is said to originated in the year
a) 1451 AD b) 1541 AD
c) 1451 BC d) 1541 BC
Q.26 A fixed menu with a fixed price is known as
a) Table d’hote b) A’la Carte
c) Cart du jour e) None of these
Q.27 Menu planning done by the team of
a) Chef & General Manager b) Chef & F&B Manager
c) F&B Manager & Housekeeper d) Chef & FO Manager
Q.28 Duties of a Steward includes
a) attending briefing b) mise en place
c) Table layout d) All of the above
Q.29 Fruits & Nuts are served in the course
a) Legume b) Dessert
c) Roti d) Sorbet
Q.30 Activity which takes place before Mise en place is known as
a) Food Service b) Table layout
c) Order taking d) Mise en scene
Q.31 Brie, Camembert, Roquefort are the examples of..
a) Sweets b) Vegetables
c) Cheese d) Ice creams
Q.32 Side board is also known as
a) Service Station b) Service Console
c) Dummy Waiter d) All of the above
Q.33 ____________________ contains salt & pepper and is kept at the center of the table.
a) Bud vase b) Ash Tray
c) Cruet Set d) None of these
Q.34 American service is also known as
a) platter to plate service b) pre plated service
c) buffet service d) self service
Q.35 Following is an example of Flatware
a) Fish Knife b) Water Jug
c) Soup Spoon d) None of these
Q.36 He is responsible for a group of tables and receives approximately 20 guests.
a) Head Waiter b) Apprentice
c) Restaurant Manager d) Station Waiter
Q.37 The first Flambe dish was
a) Hamburger b) Crepe Suzette
c) Monkey Gland Steak d) Omelette au rhum
Q.38 In French, a small table with a single central pedestrian is known as
a) A'la carte service b) Russian Service
c) Gueridon Trolley d) Side Board
Q.39 The consumption of Methylated Spirit in an ordinary lamp is about
a) 25 pints / hr b) 65 ml / hr
c) 65 pints / hr d) 25 ml / hr
Q.40 Different types of Menus are
a) A'la Carte b) Table d'hote
c) Cart du jour d) All of these
Q.41 In French, Breakfast is known as
a) Petite de jeuner b) Buffet
c) Half meal d) None of these
Q.42 Different types of break fasts are
a) American b) English
c) Continental d) All of these
Q.43 The ideal temperature for storing ice cream is
a) 18°C b) -18°C
c) 180°C d) -80°C
Q.44 Sundae, Knicker bocker glory, Parfait, Strawberry are the examples of
a) Sweets b) Fruits
c) Ice creams d) None of these
Q.45 Large joints of meat are served in
a) Entre b) Roti
c) Entremets d) Releve
Q.46 Ham & Bacon is obtained from
a) Beef b) Pork
c) lamb d) Poultry
Q.47 Grilled, fried or smoked fish is served in _______________course
a) Poissson b) Potage
c) Sorbet d) Horsd'oeuvres
Q.48 Gorgonzola is an example of
a) Hard cheese b) Soft cheese
c) blue vein cheese d) Cream cheese
Q.49 All pre plated food is served from the
a) right hand side b) left hand side
c) any side d) centre
Q.50 The ____________ is served in the last
a) Guest b) Host
c) Ladies d) Children
2nd MID TERM EXAMINATIONS
ROOM SERVICE MANAGEMENT
TIME: 2HRS
MM: 70
Q.1 The first Coffee Shop started in Paris in the year
a) 1540 AD b) 1560 AD
c) 1650 AD D) 1560 BC
Q.2 Different types of Melon are
a) Honeydew b) Cantaloupe
c) Charentaise d) All of them
Q.3 Poultries and Game birds like Chicken, Duck, Turkey and partridge are served in this course
a) Sorbet b) Savoureaux
c) Legume d) Roti
Q.4 A place where a bonafide traveler can receive food & shelter is known as
a) Inn b) Tavern
c) Hotel d) Restaurant
Q.5 1st Inns goes back to
a) 60th century BC b) 16th century BC
c) 6th century BC d) 6th century AD
Q6 Anchovies, Salmon, Tuna, Sardine are the examples of
a) Game Birds b) Ice cream
c) Continental Vegetables d) Fish
Q.7 In which service the table is set up for Horsd’oeuvres, Soup, Main course and dessert?
a) French Service b) English Service
c) American Service d) Russian Service
Q.8 A KOT has got
a) 2 copies b) 4 copies
c) 6 copies d) 3 copies
Q.9 Paintings, Chandeliers, Pelmets are the examples of
a) Furniture b) Fixture
c) Hollowware d) Flatware
Q.10 The concept of coffee shop is borrowed from
a) United Arab Emirates b) United Nations
c) United kingdom d) United States of America
Q.11 The KOT goes to
a) Kitchen b) Cashier
c) F&B Controls Department d) All of the above
Q12 A type of restaurant where the kitchen and the food preparation is visible to the guest
a) Continental restaurant b) Grill room
c) Snack bar d) Discotheque
Q.13 A round table for 2 persons should be ______________ in diameter.
a) 90 cms b) 60 cm
c) 120 cm d) 60 mm
Q.14 Creating the scene literally means
a) Table d'hote b) Mise -en scene
c) Service console d) Cart du jour
Q.15 Examples of Hors d’oeuvres are
a) Caviar b) Smoked Salmon
c) Canapes d) All of the above
Q.16 Banquet Menu is an example of
a) A'la Carte Menu b) Breakfast Menu
c) Table d'hote Menu d) None of these
Q.17 Generally there are _______________ types of services.
a) 6 b) 5
c) 4 d) 12
Q.18 Master of Ceremony is also known as
a) Master Chef b) Toast Rack
c) Master Toast d) Toast Master
Q.19 Steward is also known as
a) Waiter b) Commis de rang
c) Butler d) All of the above
Q.20 Fork is categorized under
a) cutlery b) flatware
c) hollow ware d) glass ware
Q.21 Which of the following is a banquet arrangement style
a) T b) O
c) E d) All of these
Q.22 Jam is a__________________.
a) Sauce b) Spice
b) Preserve d) None of these
Q.23 Mise en place literally means
a) to put in place b) to shift from place
c) nice place d) to clear the place
Q.24 _________________________ is an example of Restaurant fixture.
a) Side board b) Table cloth
c) Chandelier d) None of these
Q.25 Menu is said to originated in the year
a) 1451 AD b) 1541 AD
c) 1451 BC d) 1541 BC
Q.26 A fixed menu with a fixed price is known as
a) Table d’hote b) A’la Carte
c) Cart du jour e) None of these
Q.27 Menu planning done by the team of
a) Chef & General Manager b) Chef & F&B Manager
c) F&B Manager & Housekeeper d) Chef & FO Manager
Q.28 Duties of a Steward includes
a) attending briefing b) mise en place
c) Table layout d) All of the above
Q.29 Fruits & Nuts are served in the course
a) Legume b) Dessert
c) Roti d) Sorbet
Q.30 Activity which takes place before Mise en place is known as
a) Food Service b) Table layout
c) Order taking d) Mise en scene
Q.31 Brie, Camembert, Roquefort are the examples of..
a) Sweets b) Vegetables
c) Cheese d) Ice creams
Q.32 Side board is also known as
a) Service Station b) Service Console
c) Dummy Waiter d) All of the above
Q.33 ____________________ contains salt & pepper and is kept at the center of the table.
a) Bud vase b) Ash Tray
c) Cruet Set d) None of these
Q.34 American service is also known as
a) platter to plate service b) pre plated service
c) buffet service d) self service
Q.35 Following is an example of Flatware
a) Fish Knife b) Water Jug
c) Soup Spoon d) None of these
Q.36 He is responsible for a group of tables and receives approximately 20 guests.
a) Head Waiter b) Apprentice
c) Restaurant Manager d) Station Waiter
Q.37 The first Flambe dish was
a) Hamburger b) Crepe Suzette
c) Monkey Gland Steak d) Omelette au rhum
Q.38 In French, a small table with a single central pedestrian is known as
a) A'la carte service b) Russian Service
c) Gueridon Trolley d) Side Board
Q.39 The consumption of Methylated Spirit in an ordinary lamp is about
a) 25 pints / hr b) 65 ml / hr
c) 65 pints / hr d) 25 ml / hr
Q.40 Different types of Menus are
a) A'la Carte b) Table d'hote
c) Cart du jour d) All of these
Q.41 In French, Breakfast is known as
a) Petite de jeuner b) Buffet
c) Half meal d) None of these
Q.42 Different types of break fasts are
a) American b) English
c) Continental d) All of these
Q.43 The ideal temperature for storing ice cream is
a) 18°C b) -18°C
c) 180°C d) -80°C
Q.44 Sundae, Knicker bocker glory, Parfait, Strawberry are the examples of
a) Sweets b) Fruits
c) Ice creams d) None of these
Q.45 Large joints of meat are served in
a) Entre b) Roti
c) Entremets d) Releve
Q.46 Ham & Bacon is obtained from
a) Beef b) Pork
c) lamb d) Poultry
Q.47 Grilled, fried or smoked fish is served in _______________course
a) Poissson b) Potage
c) Sorbet d) Horsd'oeuvres
Q.48 Gorgonzola is an example of
a) Hard cheese b) Soft cheese
c) blue vein cheese d) Cream cheese
Q.49 All pre plated food is served from the
a) right hand side b) left hand side
c) any side d) centre
Q.50 The ____________ is served in the last
a) Guest b) Host
c) Ladies d) Children
Question Paper - I
SOPAN INSTITUTE OF SCIENCE, TECHNOLOGY & MANAGEMENT
1st MID TERM EXAMINATIONS
ROOM SERVICE MANAGEMENT
DATE: 18.11.10 TIME: 2HRS
DAY: THURSDAY MM: 50
Q.1 A place where a bonafide traveler can receive food & shelter is known as
a) Inn b) Tavern
c) Hotel d) Restaurant
Q.2 1st Inns goes back to
a) 60th century BC b) 16th century BC
c) 6th century BC d) 6th century AD
Q.3 The concept of coffee shop is borrowed from
a) United Arab Emirates b) United Nations
c) United kingdom d) United States of America
Q.4 A type of restaurant where the kitchen and the food preparation is visible to the guest
a) Continental restaurant b) Grill room
c) Snack bar d) Discotheque
Q.5 A round table for 2 persons should be ______________ in diameter.
a) 90 cms b) 60 cm
c) 120 cm d) 60 mm
Q.6 Examples of Hors d’oeuvres are
a) Caviar b) Smoked Salmon
c) Canapes d) All of the above
Q.7 Generally there are _______________ types of services.
a) 6 b) 5
c) 4 d) 12
Q.8 Steward is also known as
a) Waiter b) Commis de rang
c) Butler d) All of the above
Q.9 Fork is categorized under
a) cutlery b) flatware
c) hollow ware d) glass ware
Q.10 Jam is a__________________.
a) Sauce b) Spice
b) Preserve d) None of these
Q.11 Mise en place literally means
a) to put in place b) to shift from place
c) nice place d) to clear the place
Q.12 _________________________ is an example of Restaurant fixture.
a) Side board b) Table cloth
c) Chandelier d) None of these
Q.13 Menu is said to originated in the year
a) 1451 AD b) 1541 AD
c) 1451 BC d) 1541 BC
Q.14 A fixed menu with a fixed price is known as
a) Table d’hote b) A’la Carte
c) Cart du jour e) None of these
Q.15 Menu planning done by the team of
a) Chef & General Manager b) Chef & F&B Manager
c) F&B Manager & Housekeeper d) Chef & FO Manager
Q.16 Duties of a Steward includes
a) attending briefing b) mise en place
c) Table layout d) All of the above
Q.17 Activity which takes place before Mise en place is known as
a) Food Service b) Table layout
c) Order taking d) Mise en scene
Q.18 Side board is also known as
a) Service Station b) Service Console
c) Dummy Waiter d) All of the above
Q.19 ____________________ contains salt & pepper and is kept at the center of the table.
a) Bud vase b) Ash Tray
c) Cruet Set d) None of these
Q.20 American service is also known as
a) platter to plate service b) pre plated service
c) buffet service d) self service
Q.21 – Q.30 MATCH THE FOLLOWING
Q.21 a) Mise en place Discotheque
Q.22 b) Vegetables Sorbet
Q.23 c) Rest Put in place
Q.24 d) Soup Roast
Q.25 e) Quarter Plate Potage
Q.26 f) Rose Napkin Fold
Q.27 g) Roti Legume
Q.28 h) Shell Fish Cocktail Side plate
Q.29 i) Music Hors d’oeuvres
Q.30 j) Bishop Cap Bud vase
NAME THREE FORKS
Q.31 a) ______________________________________
Q.32 b) ______________________________________
Q.33 c) ______________________________________
NAME THREE SPOONS
Q.34 a) ______________________________________
Q.35 b) ______________________________________
Q.36 c) ______________________________________
NAME THREE KNIVES
Q.37 a) ______________________________________
Q.38 b) ______________________________________
Q.39 c) ______________________________________
NAME THREE NAPKIN FOLDS
Q.40 a) ______________________________________
Q.41 b) ______________________________________
Q.42 c) ______________________________________
NAME THREE PLATES
Q.43 a) ______________________________________
Q.44 b) ______________________________________
Q.45 c) ______________________________________
NAME FIVE GLASSES
Q.46 a) ______________________________________
Q.47 b) ______________________________________
Q.48 c) ______________________________________
Q.49 d) _______________________________________
Q.50 e) _______________________________________
1st MID TERM EXAMINATIONS
ROOM SERVICE MANAGEMENT
DATE: 18.11.10 TIME: 2HRS
DAY: THURSDAY MM: 50
Q.1 A place where a bonafide traveler can receive food & shelter is known as
a) Inn b) Tavern
c) Hotel d) Restaurant
Q.2 1st Inns goes back to
a) 60th century BC b) 16th century BC
c) 6th century BC d) 6th century AD
Q.3 The concept of coffee shop is borrowed from
a) United Arab Emirates b) United Nations
c) United kingdom d) United States of America
Q.4 A type of restaurant where the kitchen and the food preparation is visible to the guest
a) Continental restaurant b) Grill room
c) Snack bar d) Discotheque
Q.5 A round table for 2 persons should be ______________ in diameter.
a) 90 cms b) 60 cm
c) 120 cm d) 60 mm
Q.6 Examples of Hors d’oeuvres are
a) Caviar b) Smoked Salmon
c) Canapes d) All of the above
Q.7 Generally there are _______________ types of services.
a) 6 b) 5
c) 4 d) 12
Q.8 Steward is also known as
a) Waiter b) Commis de rang
c) Butler d) All of the above
Q.9 Fork is categorized under
a) cutlery b) flatware
c) hollow ware d) glass ware
Q.10 Jam is a__________________.
a) Sauce b) Spice
b) Preserve d) None of these
Q.11 Mise en place literally means
a) to put in place b) to shift from place
c) nice place d) to clear the place
Q.12 _________________________ is an example of Restaurant fixture.
a) Side board b) Table cloth
c) Chandelier d) None of these
Q.13 Menu is said to originated in the year
a) 1451 AD b) 1541 AD
c) 1451 BC d) 1541 BC
Q.14 A fixed menu with a fixed price is known as
a) Table d’hote b) A’la Carte
c) Cart du jour e) None of these
Q.15 Menu planning done by the team of
a) Chef & General Manager b) Chef & F&B Manager
c) F&B Manager & Housekeeper d) Chef & FO Manager
Q.16 Duties of a Steward includes
a) attending briefing b) mise en place
c) Table layout d) All of the above
Q.17 Activity which takes place before Mise en place is known as
a) Food Service b) Table layout
c) Order taking d) Mise en scene
Q.18 Side board is also known as
a) Service Station b) Service Console
c) Dummy Waiter d) All of the above
Q.19 ____________________ contains salt & pepper and is kept at the center of the table.
a) Bud vase b) Ash Tray
c) Cruet Set d) None of these
Q.20 American service is also known as
a) platter to plate service b) pre plated service
c) buffet service d) self service
Q.21 – Q.30 MATCH THE FOLLOWING
Q.21 a) Mise en place Discotheque
Q.22 b) Vegetables Sorbet
Q.23 c) Rest Put in place
Q.24 d) Soup Roast
Q.25 e) Quarter Plate Potage
Q.26 f) Rose Napkin Fold
Q.27 g) Roti Legume
Q.28 h) Shell Fish Cocktail Side plate
Q.29 i) Music Hors d’oeuvres
Q.30 j) Bishop Cap Bud vase
NAME THREE FORKS
Q.31 a) ______________________________________
Q.32 b) ______________________________________
Q.33 c) ______________________________________
NAME THREE SPOONS
Q.34 a) ______________________________________
Q.35 b) ______________________________________
Q.36 c) ______________________________________
NAME THREE KNIVES
Q.37 a) ______________________________________
Q.38 b) ______________________________________
Q.39 c) ______________________________________
NAME THREE NAPKIN FOLDS
Q.40 a) ______________________________________
Q.41 b) ______________________________________
Q.42 c) ______________________________________
NAME THREE PLATES
Q.43 a) ______________________________________
Q.44 b) ______________________________________
Q.45 c) ______________________________________
NAME FIVE GLASSES
Q.46 a) ______________________________________
Q.47 b) ______________________________________
Q.48 c) ______________________________________
Q.49 d) _______________________________________
Q.50 e) _______________________________________
Monday, February 21, 2011
Bharat Vidhya Ratna Award to Mr. Hemant Kumar Singh
Every year, noted academicians from around the country are honored with the Bharat Vidhya Ratna Award. This year, Mr. Hemant Kumar Singh, was also chosen, among others, for this top honor.
Mr. Hemant Kr. Singh, eminent educationist and the Director of Sopan Institute of Science, Technology & Management, Alwar (Raj), has been bestowed with the coveted Bharat Vidhya Ratna Samman, for exemplary contribution to social development through education.
In an international seminar organized at the Constitution Club of india, New Delhi on Feb 14th 2011 by the The Economic for Health and Educational Growth under the aegis of the Ministry of Human Resources Development on ’Individual contributions towards social development’, Mr. Singh was chosen for the award among luminaries across the country in the field of education.
The award was presented by Mr. G.V.G. Krishnamurthy (Former Chief Election Commissioner of India) and Dr. Bheeshma Narayan Singh (Former Governer of Tamilnadu). The award consisted of a silver plaque and an Award Certificate. Many other dignitaries and Senior officials of All India Congress Committee were also present at the occasion.
Mr. Hemant Kr. Singh is a well known figure in the Hospitality Education circle, having served as the educational advisor for many Institutions, as well as many corporates. He is also a certified Online Educator from American Hospitality Academy and is managing a website and a blog offering online resources for the hospitality fraternity.
Mr. Hemant Kr. Singh, eminent educationist and the Director of Sopan Institute of Science, Technology & Management, Alwar (Raj), has been bestowed with the coveted Bharat Vidhya Ratna Samman, for exemplary contribution to social development through education.
In an international seminar organized at the Constitution Club of india, New Delhi on Feb 14th 2011 by the The Economic for Health and Educational Growth under the aegis of the Ministry of Human Resources Development on ’Individual contributions towards social development’, Mr. Singh was chosen for the award among luminaries across the country in the field of education.
The award was presented by Mr. G.V.G. Krishnamurthy (Former Chief Election Commissioner of India) and Dr. Bheeshma Narayan Singh (Former Governer of Tamilnadu). The award consisted of a silver plaque and an Award Certificate. Many other dignitaries and Senior officials of All India Congress Committee were also present at the occasion.
Mr. Hemant Kr. Singh is a well known figure in the Hospitality Education circle, having served as the educational advisor for many Institutions, as well as many corporates. He is also a certified Online Educator from American Hospitality Academy and is managing a website and a blog offering online resources for the hospitality fraternity.
Wednesday, February 2, 2011
Tuesday, February 1, 2011
Subscribe to:
Posts (Atom)