F & B Service

Interview Questions Bank For Placements

Q.1 Name the F & B Outlets of a Five Star hotel.
Ans. (a) Restaurant (speciality) (b) coffee Shop (c) Banquet (d) Room Service (e) Bar
(f) Pub (g) Disco Theque (h) Cake & Pastry Shop
Q.2 Which are the F & B Outlets of a Five Star hotel that are opened round the clock?
Ans. Room Service & Coffee Shop which is also called multi-cuisine restaurant.
Q.3 Give the Features of a Coffee shop.
Ans. It is a type of restaurant which is opened round the clock and it has informal & fast service.
Breakfast is mostly buffet . lunch & dinner may be buffet & a la carte.
Q.4 Name Seven crockery with their dimensions.
Ans. Names of Seven crockery with their dimensions are as follows.
a) Quarter Plate/ Side Plate/ B & B Plate - 6 d) Soup Plate/ Pasta Plate – 8 Inches Diameter
inches Diameter e) Tea Cup – 6 OZ. (180ml.)
b) Half Plate/ Dessert Plate - 8 inches f) Demi-tasse - 3 OZ. (approx. 100 ml.)
Diameter g) Soup Bowl – 7-8 Oz.
c) Dinner Plate/ Full Plate/ Large Plate - 10
inches Diameter
Q.5 Name Five Knives , Forks & Spoons used in a restaurant
Ans. Names of Five Knives are as follows
Side knife/ Small knife ,Steak knife, Fish knife, Large/ joint knife, Cheese knife
Names of Five Forks are as follows
Fish Fork , Dessert Fork, Pastry Fork, Service Fork, Oyster Fork
Names of Five Spoons are as follows
Soup Spoon, Dessert Spoon, Tea Spoon, Coffee Spoon , Service Spoon.
Q.6 Name ten Glassware used in restaurant/ Bar with capacity
Ans. Names of Ten glassware with their Capacity are as follows.
A. Highball - 8- 10 OZ. B. Water Goblet - 8- 10 OZ.
C. Collin Glass - 10-12 OZ. D. Brandy Balloon - 8–10 OZ.
E. Champagne Flute - 6 – 8 Oz. F. Champagne Saucer - 6 – 8 Oz.
G. Champagne Tulip - 6 – 8 Oz. H. Red Wine Glass - 6-8 OZ.
I. White Wine Glass - 6-8 OZ. J. Cocktail Glass - 2-3 OZ.
Q. 7 Name Eight Speciality equipments used in Restaurant/ F & B Outlets.
Ans. Following are the names of Eight Speciality equipments used in Restaurant/ F & B Outlets.
Snail Dish, Snail Tong, Asparagus holder, Nut Cracker, Grape Scissor,
Hawthorn Strainer, Oyster pick, Lobster pick.
Q.8 Name the miscellaneous ware used in Restaurant / F & B Outlet.
Ans. Following miscellaneous ware are used in Restaurant / F & B Outlet.
Bud Vase, Ashtray, Cruet set, Salver, Tray (rectangular), Napkin holder, Toothpick holder
Straw holder, Water Jug, Entrée dishes ,Wine cooler/ chiller
Q.9 Name Five restaurant linen with their size
Ans. Following are the names Five restaurant linen with their size
Table Cloth
a) for 2 ft 6 in (30 inch) Square Table & 3 ft Round table 54 inches * 54 inches
b) for 1 m (3 ft) Square Table 72 inches * 72 inches
c) for 4 ft 6 in * 2 ft 6 in Rectangular Table 72 inches * 54 inches
Slip Cloth / Nappron / Runner
1 m * 1 m (3 ft * 3 ft)
Buffet Cloth
2 m * 4 m (6 ft * 12 ft)
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 Cloth Napkin/ Serviette
a) 18 in * 18 in 20 in * 20 in
Salver Cloth/ Mat
b) 12 in * 12 in 14 in * 14 in

Q.10 Write the dimensions of 2 cover, 4 cover square table , 4 cover round table & 4-6 cover rectangular table &
also give dimension of chair.
Ans. Dimensions of Table
A) Dimensions of 2 cover Square Table ---------- 2 ft 6 in * 2 ft 6 in
B) Dimensions of 4 cover Square Table ---------- 3 ft * 3 ft
C) Dimensions of 4 cover round Table ---------- 3 ft diameter
D) Dimensions of 4-6 cover Rectangular Table ---------- 4 ft 6 in * 2 ft 6 in
E) Height of the Table from ground ------------ 30 in
Dimensions of Chair
A) Height of the Chair from ground ------------- 18 in
B) Depth of Chair -------------- 18 in
C) Height of the back rest from seat ------------- 18 in
Q.11 What is the size of restaurant cover & banquet cover?
Ans. Restaurant Cover size is 24 in * 15 in
Whereas Banquet cover size is 27 in * 18 in
Q.12 Where is the water goblet placed on/in the cover.
Ans. On the tip of the large knife.
Q.13 The cutting edge of the knife face should face which side of the guest?
Ans. Left Hand Side (L.H.S.) of the guest.
Q.14 How do you lay cutlery on the cover?
Ans. From Outward to Inward.
Q.15 All pre-plated food items & beverages are served from which side of the guest?
Ans. Right Hand Side (R.H.S.) of the guest.
Q.16 Silver service/ Platter to plate service is done from which side of the guest?
Ans. Left Hand Side (L.H.S.) of the guest.
Q.17 What are the food items served in a Continental breakfast?
Ans. a) fresh/ canned Fruit Juice (apple, pineapple, orange, tomato)
b) Breakfast bread ( brioche, Vienna, muffins, Danish pastry, croissants) with butter & Preservatives (Jam,
Honey, Marmalade).
c) Beverage (tea/ café).
Q.18 What are the two main types of Indian breakfast? Name the food items traditionally served in Indian
breakfast?
Ans. North Indian breakfast & South Indian breakfast.
A) North Indian breakfast contains following food items.
i) Lassi (sweet/ salted). ii) Poori - bhaji/ Aloo Pratha with curd & pickle. iii) tea/ café.
B) South Indian breakfast contains following food items.
i) Coconut Water. ii) Idli/ Medu Wada/ Upama/ Dosa (plain/ masala) with coconut chutney & sambar.
iii) tea/ café.
Q.19 Name Six types of pastry?
Ans. i) Croissant Pastry, Puff Pastry, Flaky Pastry, Danish Pastry, Choux Pastry, Short Crust Pastry.
Q.20 Name the accompaniments that can be served with eggs during breakfast.
Ans. Hash brown potatoes, Sausages, Bacon, Ham, Grilled Tomatoes.
Q.21 Name various breads that can be served in breakfast.
Ans. croissant, Brioche, Vienna, Muffins, Dough nut, Danish Pastry.

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Q.22 Name Eight Indian breads.
Ans. Tandoori Roti, Naan (butter, plain, garlic, cheese etc.), Phulka, Paratha, Rumali Roti, Missi Roti
kulcha, poori, Litti, Bati
Q.23 What is English term for “Menu” ?
Ans. Bill of Fare.
Q.24 What are the two main types of menu with their meanings in English?
Ans. i) A la carte means From the card/ in the style of card/ menu with choice.
ii) Table d’ hote (T.D.H.) means Table of the host / Fixed menu .
Q.25 Give the sequence of 11-Course French Classical Menu with English meaning.
Ans. The sequence of 11-Course French Classical Menu with English meaning is as follows.
French Name English Name (Meaning)
i) Hors d’ oeuvre Appetizer/ Starter
ii) Potage/ Soupe Soup
iii) Poisson Fish
iv) Entrée Entry of first Meat Course
v) Releve Roasted meat (joints)
vi) Sorbet Rest Course/ Sherbet
vii) Roti Roasted Bird
viii)Legume Vegetables
ix) Entremet Sweets (cake, puddings, Ice-creams etc.)
x) Bonne Bouche Savoury and/ or Cheese
xi) Dessert Fresh fruits & dry fruits.
*Beverages are served as a complimentary course.
Q. 26 What are the two types of hors d’ oeuvre?
Ans. Classical hors d’ oeuvre or Single hors d’ oeuvre & Hors d’ oeuvre Varies or hors d’ oeuvre Substitute.
Q.27 Name the universally accepted crockery , cutlery & accompaniments for the hors d’ oeuvre.
Ans. Universally accepted crockery is Fish Plate. Universally accepted cutlery is Fish Knife & Fish Fork whereas
Universally accepted accompaniment is Oil & Vinegar.
Q.28 What is Caviar? Give literal meaning & types of caviar.
Ans. Caviar is roe/ egg of sturgeon fish. Literal meaning of caviar is “salt” & types of caviar are Beluga, Sevruga
& Oscetrovae. (the artificial variety of caviar is “Kita” roe of salmon fish).
Q.29 Name the accompaniments of caviar.
Ans. Sieved hard boiled egg yolk & egg white, Caynne pepper , peppermill, chopped shallots, lemon wrapped in
muslin cloth, chopped parsley & Blinis(a type of hot pan cake) or hot toast & slice of brown bread.
Q.30 How much is the portion size of caviar? : 30 gms.
Q.31 Name five examples of Classical hors d’ oeuvre.
Ans. a) Caviar b) Saumon fume (smoked salmon). C) Les huitres (oysters) d) Les Escargots(Snails) e)
Pate de fote gras (goose liver).
Q.32 Name five examples of hors d’ oeuvre Varies.
Ans. a) Russian salad b)salade verte c)salade japnoise d) Prawn cocktail(cocktail crevettes) e) oeuf
farci.
Q.33 Name another French term for soup. : Soupe.
Q.34 Name Italian term for soup.: Zuppa.
Q.35 In how many categories soups can be classified & name them.
Ans. Two categories. Clear / thin soup and thick soup.
Q.36 Give examples of Clear / thin soup and thick soup.
Ans. Examples of Clear / thin soup are Consommé (strained/ passed) & Broth (unstrained/unpassed)
Examples of thick Soup are Puree, crème, veloute, chowder, Bisque, Coulis.
Q.38 Give the basic difference between Bisque & Coulis.
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Ans. Both are shellfish soup but Bisque is (strained/ passed) & Coulis (unstrained/unpassed).
Q.39 Name the cutlery used in the cover set up for Consommé/ clear soup. : Dessert Spoon.
Q.40 Name Five consommé soup.
Ans. consommé Brunoise, consommé Celestine , consommé Royale, consommé Crecy, consommé Doria,
consommé Jullienne.
Q.41 Name Five International Soup.
Ans. Petite marmite (France), Oxtail (England), Green Turtle(England), Gazpacho (Spain), Minestrone (Italy),
Mulligatawny (India/Sri Lanka).
Q.42 Name the Five different Garnishes / accompaniments of soup.
Ans. Croutons, Grated Parmesan Cheese, poached bone marrow, savoury egg custard, stripes of pancakes, Dices
of vegetables.
Q.43 Name some of the bread items that can be served with soup.
Ans. Bread rolls, bread sticks, melba toast.
Q.44 Name the most famous fish used in French & Indian Preparation. : Sole.
Q.45 What is the meaning of “Orly” in fish preparation “Fish Orly”. : Tomato Sauce.
Q.46 What is Bombay Duck?
Ans. It’s a fish & in Maharashtra it is known as “ bombile”.
Q.47 Name Five Indian & Five Continental Fish preparations.
Ans. Five Indian fish preparations are Goan fish curry, Bhapailish, patarani machchi, Fish Amritsary, Malabari
fish curry. Five Continental Fish preparations are Sole Muniere, Filet de pomfret orly, Filet de pomfret
Colbert, Sole frite, Sole Bedfort.
Q.48 Name any five garnishes served with fish dishes.
Ans. Parsley, lemon wedge, Maitre d hotel butter, coriander leaves, tartar sauce.
Q.49 What is the literal meaning of Entrée.
Ans. First entry of meat course/ dish.
Q.50 What is cover for Irish stew?
Ans. Joint knife, joint fork, A.P./ dessert spoon.
Q.51 Name five Italian dishes with garnish.
Ans. Minestrone soup ----- grated parmesan cheese & grilled flutes , Tiramisu--------grated semisweet chocolate,
Spaghetti bolognaise------ grated parmesan cheese , macroni Italienne---- Cream & grated parmesan cheese
Macroni Sicilienne------ Chopped red pimentos & pinch of mixed herbs.
Q.51 What is Spanish word for flour? Q. 52 Name the types of pasta.
Ans. Farina. Ans. Fresh/ Domestic pasta & Dried Pasta.
Q.53 Name world famous sweet pasta.
Ans. Varenikis.
Q.54 Name Some Pasta varieties.
Ans. Cannelloni, Feddi, Fettucini, Farfelle, Lasagne, Macroni, Penne, Zettuccini.
Q.55 Name the only pasta type with which we lay spoon on left hand side & fork on Right hand side of the cover.
Ans. Spaghetti.
Q.56 Beside Pasta Which other preparation is served in “farinaceous” course.
Ans. Rice preparation.
Q.57 Name three varieties of asparagus.
Ans. white, Purple & Green (this variety is considered as luxury vegetable).

Q.58 Name the two Internationally varieties of artichoke.

Ans. Globe artichoke & Jerusalem artichoke.

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Q.59 What are the accompaniments of asparagus & artichoke?
Ans. Hollandaise sauce ---- if Asparagus/ Artichoke is served hot.
Vinaigrette Sauce----- if Asparagus/ Artichoke is served cold.
Q.60 Name any five Potato preparations.
Ans. Pomme de terre anna, Pomme de terre alumets, Pomme au four, pomme frites, pomme laynnaise,
Pomme parsille.
Q.61 Give the types of cheese.
Ans. Fresh cheese, Soft cheese, Semi-hard cheese, Hard cheese, Blue cheese.
Q.62 Which cheese is called as “King” of cheese? Q.63 Which cheese is called as “Queen” of cheese?
Ans. Rouquefort. Ans. Stilton.
Q.64 Name the most universally recognized soft cheese from France.
Ans. Camembert.
Q.65 Name the accompaniments for cheese.
Ans. Celery in celery glass, Butter in butter-dish, Radishes (in season), assorted cream crackers & cheese biscuits,
caster sugar for cream cheeses, cruet set, Watercress.
Q.66 Name the most consumed beverage in the world after Water.
Ans. Coffee/ Café.
Q.67 Give ingredients for Irish Coffee.
Ans. Hot black coffee+ Sugar+ Irish whisky+ Double cream.
Q.68 Give ingredients for Café Royale.
Ans. Hot black coffee+ Sugar+ Brandy+ Double cream.
Q.69 Give ingredients for monk’s coffee.
Ans. Hot black coffee+ Sugar+ Benedictine+ Double cream.
Q.70 Give ingredients for Calypso/ Jamaican coffee.
Ans. Hot black coffee+ Sugar+ rum+ Double cream.
Q.71 What is fermentation? Name some fermented product.
Ans. Fermentation is the action of yeast on the sugar to convert it into carbon dioxide & alcohol. Some fermented
products are Wine (Red & white), champagne, Sherry, Port, Madeira , Marsala, Beer, Mead, Cider, Perry.
Q.72 What is Distillation? Name some distilled product.
Ans. In simple words “Distillation may be described as a process of converting liquid into vapour by heating &
then condensing it back into liquid forms.” Some distilled products are Whisky, Rum, Gin, vodka, brandy,
Tequila.
Q.73 Name five regular Scotch whisky & five deluxe Scotch whisky.
Ans. Names of five regular Scotch whisky are Chivas, J & B , Grant’s, Lauder's, Ballantines Finest, Famous
Grouse 12 year, Glenfiddich 12 year, Dewars White.
Name(s) of five Deluxe Scotch whisky are Johnny Walker ( blue label), Kings Crest 25 year, Springbank 15
year, Macallan 25 year, Wild Scotsman, Chivas 18 year.
Q.74 Name five Irish whisky.
Ans. Ols Bushmills, Jamesons, John Power, Paddy, Tullamore, Contarf, Shanahans, Golden Irish.
Q.75 Name five Bourbon whisky.
Ans. Harper’s, Jim Beam, Old Crow, Wild Turkey, Old Grand Dad, Early Time, Kentuky’s Tavern.
Q.76 Distinguish Between Irish & Scotch Whisky.
Ans. Irish whisky is distilled thrice whereas Scotch whisky is distilled twice. Irish whisky is a product of Ireland
Whereas Scotch whisky is a product of Scotland. Irish whisky is matured for 5 years whereas Scotch whisky
is matured for 3 years. Irish whisky does not have smoky flavor but Scotch whisky have smoky flavor.
Q.77 Name Five Cognac.
Ans. & F Martell, Croizet, Rouyer, Camus, Hine, Girard, Monnet, Courvoisier.

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Q.78 How would you know the age of Cognac from the label.
Ans. If the label represents V.O. means (15 years), S.O. means (25 years), X.O. means (45 years) & Extra means
(75 years) Similarily,
V means (05years), VS means very superior (10-12 years), VSO means very superior old (15-20 years),
VOS & VSP are also same aged & VSOP means (25-30 years) ,XO (Extra old) means above 45 years.
Q.79 Distinguish between Cognac & Armagnac.
Ans. Cognac comes from cognac region of France whereas Armagnac comes from Armagnac region of France .
Cognac is made by pot –still method whereas Armagnac is made by Rectifying still. Cognac is matured in
casks of limousine oak & Armagnac is matured in black oak cask of Gascony. Caramel/ sugar is added to
Cognac Where as Caramel/ sugar is not added to Armagnac. Cognac does not have any distinctive flavor
whereas Armagnac has distinctive flavor which is like to prunes.
Q.80 Name Five International & Five Indian Gin.
Ans. Five International gin brands are Aristocrat - US , Barton London Extra Dry - US , Booth's London Dry
- England , Burnett's London Dry - US , Gordon's London Dry – US, McCormick Dry - US , New
Amsterdam Straight - US , Seagram's Extra Dry - US
Five Indian gin brands are Bombay, Gordons, Gilbeys, Beefeater, Waheed, Tanqueray.
Q.81 Name Five International & Five Indian Vodka.
Ans. Five International Vodka brands are Belvedere Vodka - Rye – Poland, Vox Vodka - Wheat – Holland,
Imperia Vodka - Wheat – Russia, Stolichnaya Gold Vodka - Wheat – Russia, Kauffman Luxury
Vintage Vodka - Wheat – Russia.
Five Indian Vodka brands are Crystal Romonov Vodka , Star Vodka, Magic Moments Premium Apple
Vodka, Accord’s Fine Distilled Orange Vodka, Activator Vanilla Vodka.
Q.82 What is the flavouring agent used in Gin?
Ans. Juniper Berries & other botanicals like angelica root, Orris root, Cassia bark, Caraway seeds etc.
Q. 82. A. What is the deference between single malt and regular scotch whiskey ?
Ans. Single malt whiskeys are made from malted barley from one single distillery from one single batch. Regular
whiskeys are a blend of different malts and can be from different distilleries
Q.83 Name Five International & Indian Rum.
Ans. Five International Rum brands are Bacardi, Captain Morgan, Tanduay Rum, Havan Club, Myers, Ron Rico.
Five Indian Rum brands are Old monk Deluxe Rum, Khodays classic XXX Rum, Commando XXX Rum,
MGM White Rum, McDowell’s No.1, Capton Rum.
Q.84 What is the raw material used in the manufacturing of Rum?
Ans. Molasses (Sugarcane).
Q.85 Distinguish between white & dark rum.
Ans. White rum is aged in stainless steel barrels, while dark rum is aged in charred oak barrels. Dark rum takes
relatively longer to age than white rum. Dark rum has stronger taste and overtones than white rum. Caramel
may be added to darken rum whereas Caramel in not added in white rum. Dark rum is more famous for
drinking straight and in cooking, while white rum is commonly used in cocktails and mixed drinks.
Q.86 Name five cocktails each with whisky, gin, brandy, rum & Vodka.
Ans. WHISKY BASED COCKTAILS ---------
i)Mint Julep -----60 ml. bourbon whisky, 1 tsp. sugar, 4-5 mint leaves & crushed ice, soda/ water
(optional) – high ball/ Old fashioned glass------ Garnish is sprig of Mint.
ii) Whisky Sour----60 ml. whisky, 1 tsp. sugar syrup, 20 ml. fresh lemon juice, ice----Sour Glass/
Manhattan----- Garnish is half slice of lemon.
iii) Whisky Highball---- 30 ml. rye whisky, 120 ml. dry ginger ale, 3 drops angostura bitter---- Highball
glass--- -Garnish is half slice of lemon & straws.
iv) Rusty Nail ----- 30 ml. Scotch Whisky, 30 ml. Drambuie, ice---- Old fashioned glass---- Garnish is twist
of lemon.
v) Rob Roy---60 ml. Scotch Whisky,15 ml. sweet vermouth, 3 drops angostura bitter, ice-----Martini
glass---- Garnish is cherry.
GIN BASED COCKTAILS ---------
i) Pink gin-----30 ml. gin, dash angostura bitter, ice, water (optional)----- Old fashioned glass---- None
ii) Pink Lady----45 ml gin, 15 ml. grenadine,1/2 egg white, ice------ Martini----- None
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 iii) Singapore Sling------30 ml. gin, 30 ml. cherry brandy, 15 ml. lemon juice, soda water, ice------ Highball
glass----- Orange slice & straws.
iv) Gimlet------ 60 ml. gin, 30 ml. lime cordial------ Cocktail glass--------Twist of lemon.
v)Orange Blossom------ 60 ml. gin, orange juice----- Cocktail glass------ None.
BRANDY BASED COCKTAILS ---------
i) B & B----- 30 ml. cognac, 30 ml. Benedictine------ Cocktail glass------None.
ii)Between the sheets------30 ml. Brandy, 30 ml. Bacardi, 30 ml. cointreau, 15 ml. lemon juice, ice-----
Cocktail glass-----Half slice of lemon. (It is also an example of Rum based cocktail).
iii) Brandy Alexander------30 ml. brandy, 15 ml. crème de cacao, 15 ml. cream---- Highball glass----
Sprinkle of nutmeg.
iv) Brandy Crusta------30 ml. brandy, 30 ml. sweet vermouth, 15 ml. marschino, 60 ml.orange juice—
Champagne Saucer------ Orange spiral.
v) Sidecar------30 ml. brandy, 30 ml. cointreau,dash lemon juice, ice------Martini glass------ None.

VODKA BASED COCKTAILS ---------

i) Screwdriver-------- 30 ml. vodka, fresh orange juice, ice ----- Highball glass---- Orange slice.
ii) Moscow Mule-- 30 ml. vodka, 15 ml. lime cordial, ginger beer, ice---- Highball glass--- lemon slice.
iii)Black Russian------30 ml. Vodka, 30 ml. kahlua, ice------- Old fashioned glass---------None.
iv) Bloody Mary----30ml. Vodka, 120 Tomato Juice, 2 drops Tabasco Sauce, dash Worcestershire sauce,
salt & pepper------Highball Glass/ Roly poly----- Stick of celery.
v) Blue Lagoon--30ml. Vodka, 15 ml. Blue Curacao, Lemonade, Ice--Highball-Lemon slice & cherry.
RUM BASED COCKTAILS--------
i) Bacardi--60 ml. Bacardi, 15 ml. lemon juice, 1 Tsp Sugar----- Cocktail glass-----Half slice of lemon.
ii) Cuba Libre-----45 ml. white rum,25 ml. lime juice, 3 drops Angostura bitter, cola, ice---- Highball Glass
—Slice of orange.
iii) Diaquiri----60 ml. white rum, 10 ml. Sugar syrup, 30 ml. lime Juice,ice---- Cocktail glass--- cherry.
iv) Pina Colada----45 ml. Bacardi, 30 ml. Coconut cream, 75 ml. Pineapple Juice, Crushed ice----colada
glass----- Pineapple wedge & a Cherry.
v) Planter’s punch-----60 ml. dark rum, 30 ml. lemon juice, dash Angostura bitter, dash grenadine , 90 ml.
soda, ice------Highball----Orange slice & cherry.
Q.87 Name three each herb & spices , Citrous fruit, Kernel (beans ) flavoured liqueurs & give their spirit base.
Ans. Herb & spices flavoured liqueurs
i) Drambuie with spirit base of Whisky.
ii) Glayva with spirit base of Whisky.
iii) Benedictine Dom with spirit base of Brandy.
iv) Chartreuse with spirit base of Brandy & flavoured with Angelica (herb). Citrous fruit flavoured
liqueurs
i) Cointreau with spirit base of Brandy.
ii) Grand Marnier with spirit base of Brandy.
iii) Curaçao with spirit base of Brandy.
Kernel or beans flavoured liqueurs
i) Kahlua with spirit base of Rum.
ii) Tia Maria with spirit base of Rum.
iii) Crème de Cacao with spirit base of Rum.
Q.88 How & when Liqueur is served? What are the three methods of manufacturing Liqueurs?
Ans. Generally after meal, pre-poured in liqueur glass (mostly 30 ml.) as a digestif. The three methods of
manufacturing Liqueurs are Infusion or Maceration method, Percolation method & Distillation method.
Q.89 What is the Flavouring agent used in the manufacturing process of Beer?
Ans. Hops (Humulus lupulus is the name of species).
Q.90 What is top & bottom fermentation? Give the examples of top & bottom fermented beer.
Ans. Top fermentation is a process of fermentation in which yeast rises to the surface or during which the yeast
cells are carried to the top of the fermenting liquid. It takes place at a temperature of 14-30° C. (58-86° F.)It
is used in the production of ale.

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 Bottom fermentation is a slow alcoholic fermentation during which the yeast cells collect at the bottom of
the fermenting liquid. It takes place at a temperature of 4° - 10° C. (39° - 50°F.). It is used in making Lager
beer (All Indian & American beers are lager beers).
Example of top fermented beer is Ale which is further divided into two types i.e. Stout & Porter.
Some Examples of stout beers are Miller stout, Oatmeal stout, London stout etc. However some examples of
Porter beers are London Metro & Guinness (Ireland).
Few other brands of Ale Beers are Molson ale, Golden Ale, Ten Penny Ale, Flag Ale, Cooper’s Ale,Bass
Ale etc.
Lager is the best Example of bottom fermented beer which is further divided into two types i.e. Light
lager & Dark lager.
Some Examples of Light Lager beers are Coor, Olympia, Budweiser, Piels, Heineken,San Miguel, Foster.
Examples of Dark Lager beers are Carlsberg dark lager, Lowenbrau dark special.
Q.91 Name the cocktail made out of Beer.
Ans. S handy or shandygaff.
Q.92 Write the Capacity of Indian Beer bottle, Indian Whisky bottle & Cognac bottle.
Ans. The Capacity of Indian Beer bottle is 650 ml. & The Capacity of Indian Whisky bottle is 750 ml.
The Capacity of Cognac bottle is 700ml.
The Capacity of Indian Whisky bottle is 750 ml.
Q.93 What is viticulture?
Ans. It is the science of production & study of grapes which deals with series of events & that occurs in the
vineyard.
Q.94 What is vinification?
Ans. Process of making Wine.
Q.95 What is vitis vinifera?
Ans. It is the vine species that produces grapes suitable for wine production.
Q.96 What the elements of a grape?
Ans. Skin (which provides tannins & colour), Stalk (which provides tannins), Pips (which provides bitter oils) &
Pulp (contains sugar, fruit acid, water & pectines).
Q.97 Classify wines on the basis of its Nature / Characterstics.
Ans. Table wine/ Still wine, Sparkling wine, fortified wine & aromatized wine.
Q.98 Classify wines on the basis of its taste.
Ans. Sweet, Semi sweet , dry.

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Q.99 Classify wines on the basis of Colour.
Ans. Red wine, White Wine, Rose Wine.
Q.100 Classify wines on the basis of year.
Ans. vintage wine , Non-vintage wine.