FOOD and BEVERAGE SERVICE Unit-I (15 HOURS) Introduction to Wines -History & Its Varieties
FOOD AND BEVERAGE SERVICE Unit-I (15 HOURS) Introduction to wines -History & its Varieties - Process of Wine Making -Categorization of Wines - Strength (Table/Natural, Fortified, Sparkling) -Co lour (Red, White, Rose) -Taste (Dry, Sweet) Unit-II (15 HOURS) Principle Wine producing region of France -Champagne – types of Champagne, importance of double fermentation - Storage & Service of Wines -Wines from Italy, Spain, Hungary, Australia, Germany, Portugal Indian Wines -Service of Wines-Reading a Wine Label Unit-III (15 HOURS) Brief History & Manufacturing (Beer, Whisky, Brandy, Gin, Rum, Vodka) International & Domestic Brand Names (At least 5) Liqueurs- Definition, Production, Types, Characteristics and Service aspects Unit-IV (15 HOURS) Liqueur – definition, production, types, characteristics & service Tequila, Aperitif: Hot & Cold Aperitif Hot Beuttere, Rum, Collins, Eggnogs, Fizz, Irish coffee, Hi-ball. Unit-V (15 HOURS) Definition & History of Cocktails Method of mixing Cocktails - Types of cocktails Examples of any three cocktail Recipes for each base of spirit (brandy, rum, gin, vodka, whisky, beer) Mock tails – definition, preparations & service procedure UNIT – 1 DEFINITION: WINE Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes. Fermentation is conducted in the district of origin according to local customs and tradition. HISTORY OF WINE MAKING: There are many biblical references to the growing of vines & the production of wine. The first evidence of wine making dates back to 12000 years. Archaeologists have traced it to the year 2000 B.C in the Mesopotamia & Nile valley.Egyptian wall paintings also show the main stages of wine production. Historical records also mention a list of wines stored in the royal cellars of Assyria (Present day Iran) around 800 BC.
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