tag:blogger.com,1999:blog-34553562549509615782024-03-28T23:22:11.792+05:30hospitalitynUThis blog aims at providing most accurate food and beverage service knowledge to viewers. However learning is never complete, comment if you find any inappropriate content.Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-3455356254950961578.post-29564085607269054462024-03-11T14:43:00.003+05:302024-03-11T14:53:27.975+05:30wine quiz 2<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGe0r_K4fRJR-dYMTgat_mR-kk6WJz94NwGhXv29Z7zxhY7yx8OA9WNwDxTs77p1bRahXlvlxZ8QAwLv2kJnXNbO0uTt4Jwxe9sXhv7U3R8PG7_CQ1nfVyruFhp5XUs-R6w5gNuJEWxdWM2rMwJZMuluEVPlUj7rqm2fD5ZQEPoCZTqsrX0_Z4ZORkMns/s728/wine-sunset-summer-drink-preview.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="410" data-original-width="728" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGe0r_K4fRJR-dYMTgat_mR-kk6WJz94NwGhXv29Z7zxhY7yx8OA9WNwDxTs77p1bRahXlvlxZ8QAwLv2kJnXNbO0uTt4Jwxe9sXhv7U3R8PG7_CQ1nfVyruFhp5XUs-R6w5gNuJEWxdWM2rMwJZMuluEVPlUj7rqm2fD5ZQEPoCZTqsrX0_Z4ZORkMns/w400-h225/wine-sunset-summer-drink-preview.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /> <p></p><p>1.<span style="white-space: pre;"> </span>Malolactic fermentation’ refers to which process?</p><p>a)<span style="white-space: pre;"> </span>Creating Champagne in individual bottles</p><p>b)<span style="white-space: pre;"> </span>Leaving grapes on the vine until they shrivel</p><p>c)<span style="white-space: pre;"> </span>The creation of "fino" sherry</p><p>d)<span style="white-space: pre;"> </span>Clearing wine of all solid matter prior to bottling</p><p>e)<span style="white-space: pre;"> </span>The conversion of harsh acid into softer acid</p><p><br /></p><p>2.<span style="white-space: pre;"> </span>Barbaresco wines come from which region of Italy?</p><p>a)<span style="white-space: pre;"> </span>Lombardy</p><p>b)<span style="white-space: pre;"> </span>Puglia</p><p>c)<span style="white-space: pre;"> </span>Le Marche</p><p>d)<span style="white-space: pre;"> </span>Tuscany</p><p>e)<span style="white-space: pre;"> </span>Piedmont</p><p><br /></p><p>3.<span style="white-space: pre;"> </span>What wine-making action is referred to as ‘Pumping over’, or 'Remontage'?</p><p>a)<span style="white-space: pre;"> </span>Pumping wine across oak chips to add flavour</p><p>b)<span style="white-space: pre;"> </span>Pumping wine from bottom to top of the fermentation tank</p><p>c)<span style="white-space: pre;"> </span>Pumping sparkling wine under pressure</p><p>d)<span style="white-space: pre;"> </span>Pumping wine over gas burners to pasteurize it</p><p>e)<span style="white-space: pre;"> </span>Removing the oxygen from just-bottled wines with a vacuum pump</p><p><br /></p><p>4.<span style="white-space: pre;"> </span>What does 'LBV' stand for on a bottle of Port?</p><p>a)<span style="white-space: pre;"> </span>Low bottle volume</p><p>b)<span style="white-space: pre;"> </span>Light Botrytis vintage</p><p>c)<span style="white-space: pre;"> </span>Late budding vines</p><p>d)<span style="white-space: pre;"> </span>Limited bottle vintage</p><p>e)<span style="white-space: pre;"> </span>Late bottled vintage</p><p><br /></p><p>5.<span style="white-space: pre;"> </span>White wines can be made from?</p><p>a)<span style="white-space: pre;"> </span>any colour of grapes</p><p>b)<span style="white-space: pre;"> </span>green grapes only</p><p>c)<span style="white-space: pre;"> </span>green or red grapes - but not black</p><p>d)<span style="white-space: pre;"> </span>black grapes only</p><p>e)<span style="white-space: pre;"> </span>white skinned grapes only </p><p><br /></p><p>6.<span style="white-space: pre;"> </span>In which larger wine region are Pauillac, St-Estephe and St-Julien?</p><p>a)<span style="white-space: pre;"> </span>Graves</p><p>b)<span style="white-space: pre;"> </span>St-Emilion</p><p>c)<span style="white-space: pre;"> </span>Entre-Deux-Mers</p><p>d)<span style="white-space: pre;"> </span>Médoc</p><p>e)<span style="white-space: pre;"> </span>Pomerol</p><p><br /></p><p>7.<span style="white-space: pre;"> </span>What is this man doing?</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8rch9R5i6oC6yKAUWE6Cv4xoNfms6Z9EhDmvFN3QhR2D5deUsJitpStYyCB6A6wGEjOsMKKFjDfLtnd3yIlX2b3LOuH-9692HrrBJS4WxRcsDFZ578NwZPHeXydDuRh9YttrVoSmvQzUhqlSRcaunYhdH2Z5HOJPHfGx3xSEVOkgGT_r-fjFKORYCsw2/s1023/4010133302_04e82f140f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1023" data-original-width="681" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8rch9R5i6oC6yKAUWE6Cv4xoNfms6Z9EhDmvFN3QhR2D5deUsJitpStYyCB6A6wGEjOsMKKFjDfLtnd3yIlX2b3LOuH-9692HrrBJS4WxRcsDFZ578NwZPHeXydDuRh9YttrVoSmvQzUhqlSRcaunYhdH2Z5HOJPHfGx3xSEVOkgGT_r-fjFKORYCsw2/w266-h400/4010133302_04e82f140f_b.jpg" width="266" /></a></div><br /><p></p><p><br /></p><p>a)<span style="white-space: pre;"> </span>Adding "flor" to fino sherry</p><p>b)<span style="white-space: pre;"> </span>Preparing Champagne for disgorgement</p><p>c)<span style="white-space: pre;"> </span>Encouraging tannins to form in Claret</p><p>d)<span style="white-space: pre;"> </span>Inspecting bottles for cracks</p><p>e)<span style="white-space: pre;"> </span>Emptying faulty bottles of tawny Port</p><p><br /></p><p>8.<span style="white-space: pre;"> </span>Cooking’ it at high heat is a step in the production of which wine?</p><p>a)<span style="white-space: pre;"> </span>Amontillado sherry</p><p>b)<span style="white-space: pre;"> </span>Madeira</p><p>c)<span style="white-space: pre;"> </span>Crusted port</p><p>d)<span style="white-space: pre;"> </span>Blossom Hill</p><p>e)<span style="white-space: pre;"> </span>Vermouth</p><p><br /></p><p>9.<span style="white-space: pre;"> </span>Which of these wines is the odd one out? </p><p>a)<span style="white-space: pre;"> </span>Chablis</p><p>b)<span style="white-space: pre;"> </span>Meursault</p><p>c)<span style="white-space: pre;"> </span>Pouilly-Fuissé</p><p>d)<span style="white-space: pre;"> </span>Pommard</p><p>e)<span style="white-space: pre;"> </span>St-Véran</p><p><br /></p><p>10.<span style="white-space: pre;"> </span> The Mosel wine region is in which country?</p><p>a)<span style="white-space: pre;"> </span>France</p><p>b)<span style="white-space: pre;"> </span>Germany</p><p>c)<span style="white-space: pre;"> </span>Austria</p><p>d)<span style="white-space: pre;"> </span>Portugal</p><p>e)<span style="white-space: pre;"> </span>Hungary</p><p><br /></p><p>11.<span style="white-space: pre;"> </span>Where does the wine Chateauneuf-du-Pape come from?</p><p>a)<span style="white-space: pre;"> </span>Bordeaux</p><p>b)<span style="white-space: pre;"> </span>Burgundy</p><p>c)<span style="white-space: pre;"> </span>The Loire</p><p>d)<span style="white-space: pre;"> </span>The Languedoc</p><p>e)<span style="white-space: pre;"> </span>The Rhone</p><p><br /></p><p>12.<span style="white-space: pre;"> </span>What puts the sparkle into sparkling wine?</p><p>a)<span style="white-space: pre;"> </span>Carbon monoxide</p><p>b)<span style="white-space: pre;"> </span>It is made with sparkling water</p><p>c)<span style="white-space: pre;"> </span>Sodium crystals are added</p><p>d)<span style="white-space: pre;"> </span>Carbon dioxide</p><p>e)<span style="white-space: pre;"> </span>Gas pockets within special sparkling wine corks</p><p><br /></p><p>13.<span style="white-space: pre;"> </span>Which is a wine made from frozen grapes?</p><p>a)<span style="white-space: pre;"> </span>Glacier wine</p><p>b)<span style="white-space: pre;"> </span>Ice wine</p><p>c)<span style="white-space: pre;"> </span>Cryovin</p><p>d)<span style="white-space: pre;"> </span>Polar Port</p><p>e)<span style="white-space: pre;"> </span>Slush wine</p><p><br /></p><p>14.<span style="white-space: pre;"> </span>Sercial is an important grape in which wine? </p><p>a)<span style="white-space: pre;"> </span>Madeira</p><p>b)<span style="white-space: pre;"> </span>Sherry</p><p>c)<span style="white-space: pre;"> </span>Lambrusco</p><p>d)<span style="white-space: pre;"> </span>Hock</p><p>e)<span style="white-space: pre;"> </span>Malaga</p><p><br /></p><p>15.<span style="white-space: pre;"> </span>What term refers to the addition of sugar during fermentation?</p><p>a)<span style="white-space: pre;"> </span>Sucration</p><p>b)<span style="white-space: pre;"> </span>Avec sweetesse</p><p>c)<span style="white-space: pre;"> </span>Chaptalisation</p><p>d)<span style="white-space: pre;"> </span>Grosslage</p><p>e)<span style="white-space: pre;"> </span>Dolcetto</p><p><br /></p><p>16. What is the highest ripeness level in this list?</p><p>a)<span style="white-space: pre;"> </span>Auslese</p><p>b)<span style="white-space: pre;"> </span>Trocken</p><p>c)<span style="white-space: pre;"> </span>Kabinett</p><p>d)<span style="white-space: pre;"> </span>Tafelwein</p><p>e)<span style="white-space: pre;"> </span>Spatlese</p><p><br /></p><p>16.<span style="white-space: pre;"> </span>In Portugal, what is a ‘Quinta’? </p><p>a)<span style="white-space: pre;"> </span>A variety of grape used in vintage port</p><p>b)<span style="white-space: pre;"> </span>The vintage or year of harvest</p><p>c)<span style="white-space: pre;"> </span>The traditional rafts for shipping port</p><p>d)<span style="white-space: pre;"> </span>The honorable society of port shippers</p><p>e)<span style="white-space: pre;"> </span>A grape-growing estate</p><p><br /></p><p>17.<span style="white-space: pre;"> </span>What is Phylloxera?</p><p>a)<span style="white-space: pre;"> </span>The Noble Rot</p><p>b)<span style="white-space: pre;"> </span>A fungal vine disease</p><p>c)<span style="white-space: pre;"> </span>A substance used to clarify wine</p><p>d)<span style="white-space: pre;"> </span>Another name for mildew</p><p>e)<span style="white-space: pre;"> </span>An insect that eats vine roots</p><p><br /></p><p>18.<span style="white-space: pre;"> </span>What kind of wine is a Vin Doux Naturel?</p><p>a)<span style="white-space: pre;"> </span>Organic wine</p><p>b)<span style="white-space: pre;"> </span>Wine made from indigenous grapes</p><p>c)<span style="white-space: pre;"> </span>Sweet fortified wine</p><p>d)<span style="white-space: pre;"> </span>Soft wines like Beaujolais Nouveau</p><p>e)<span style="white-space: pre;"> </span>Botrytised wines</p><p><br /></p><p>19.<span style="white-space: pre;"> </span>From which ingredient did Vermouth derive its name?</p><p>a)<span style="white-space: pre;"> </span>Vermentino</p><p>b)<span style="white-space: pre;"> </span>Verdigris</p><p>c)<span style="white-space: pre;"> </span>Wormwood</p><p>d)<span style="white-space: pre;"> </span>Vermicelli</p><p>e)<span style="white-space: pre;"> </span>Wort-root</p><p><br /></p><p>20.<span style="white-space: pre;"> </span>A wine taster might say a wine has “RS”. What does RS stand for?</p><p>a)<span style="white-space: pre;"> </span>Rain Saturation - grapes were diluted by rain at harvest</p><p>b)<span style="white-space: pre;"> </span>Rapid Spoilage - wine has gone "off" after bottling</p><p>c)<span style="white-space: pre;"> </span>Residual Sugar - wine has sweetness due to sugar remaining</p><p>d)<span style="white-space: pre;"> </span>Real Structure - wine with great balance</p><p>e)<span style="white-space: pre;"> </span>Remuage Sportif - over-manipulated wine (French term)</p><p><br /></p><p>21.<span style="white-space: pre;"> </span>What or who are Huxelrebe and Bacchus?</p><p>a)<span style="white-space: pre;"> </span>Wine regions in Austria</p><p>b)<span style="white-space: pre;"> </span>Gods of wine</p><p>c)<span style="white-space: pre;"> </span>Grape varieties</p><p>d)<span style="white-space: pre;"> </span>The inventors of the pneumatic press</p><p>e)<span style="white-space: pre;"> </span>Swiss wine producers</p><p><br /></p><p>22.<span style="white-space: pre;"> </span>When is decanting a red wine always advisable?</p><p>a)<span style="white-space: pre;"> </span>If it is a young wine</p><p>b)<span style="white-space: pre;"> </span>If it is a wine that has thrown a sediment</p><p>c)<span style="white-space: pre;"> </span>If you want to make it look impressive</p><p>d)<span style="white-space: pre;"> </span>To reduce the risk of attack by bottle weevil</p><p>e)<span style="white-space: pre;"> </span>If you want the wine to heat-up more quickly</p><p><br /></p><p>23.<span style="white-space: pre;"> </span>A French wine described as ‘Moelleux’ is what?</p><p>a)<span style="white-space: pre;"> </span>Sparkling</p><p>b)<span style="white-space: pre;"> </span>Fortified</p><p>c)<span style="white-space: pre;"> </span>Slightly sparkling</p><p>d)<span style="white-space: pre;"> </span>Sweet</p><p>e)<span style="white-space: pre;"> </span>Oxidised</p><p><br /></p><p>24.<span style="white-space: pre;"> </span>The famous white wine of Sancerre is made from which grape?</p><p>a)<span style="white-space: pre;"> </span>Chardonnay</p><p>b)<span style="white-space: pre;"> </span>Chenin Blanc</p><p>c)<span style="white-space: pre;"> </span>Sancerre Blanc</p><p>d)<span style="white-space: pre;"> </span>Sauvignon Blanc</p><p>e)<span style="white-space: pre;"> </span>Colombard </p><p><br /></p><p>25.<span style="white-space: pre;"> </span>What is ‘Cava’?</p><p>a)<span style="white-space: pre;"> </span>The French term for a wine cellar</p><p>b)<span style="white-space: pre;"> </span>The grape used for Spanish sparkling wine</p><p>c)<span style="white-space: pre;"> </span>A word meaning a blend of different grapes</p><p>d)<span style="white-space: pre;"> </span>Sparkling wines made in Spain</p><p>e)<span style="white-space: pre;"> </span>The cellar-master of Burgundy domaine</p><p><br /></p><p>26.<span style="white-space: pre;"> </span>What classifies an AC Bordeaux Superieur as superior?</p><p>a)<span style="white-space: pre;"> </span>It is aged for an extra year in oak barrels</p><p>b)<span style="white-space: pre;"> </span>It comes from the best vineyard slopes</p><p>c)<span style="white-space: pre;"> </span>It does not contain Malbec</p><p>d)<span style="white-space: pre;"> </span>It is made from vines more than 8 years old</p><p>e)<span style="white-space: pre;"> </span>It has half a degree more alcohol </p><p><br /></p><p>27.<span style="white-space: pre;"> </span>Pouilly-Fuissé is an appellation in which French wine region?</p><p>a)<span style="white-space: pre;"> </span>The Upper Loire</p><p>b)<span style="white-space: pre;"> </span>The Maconnais</p><p>c)<span style="white-space: pre;"> </span>The Rhone</p><p>d)<span style="white-space: pre;"> </span>The Cote Chalonnaise</p><p>e)<span style="white-space: pre;"> </span>Minervois </p><p>28.<span style="white-space: pre;"> </span>What is 'Bordeaux Mixture'?</p><p>a)<span style="white-space: pre;"> </span>The Clay and gravel soil typical of the Bordeaux region</p><p>b)<span style="white-space: pre;"> </span>Cabernet Sauvignon, Merlot and Cabernet Franc</p><p>c)<span style="white-space: pre;"> </span>A treatment used against vine disease</p><p>d)<span style="white-space: pre;"> </span>Workers from around the world employed at harvest time</p><p>e)<span style="white-space: pre;"> </span>A mix of oak essence and blackcurrant extract</p><p><br /></p><p>29.<span style="white-space: pre;"> </span>Crémant describes which style of wine?</p><p>a)<span style="white-space: pre;"> </span>Sweet</p><p>b)<span style="white-space: pre;"> </span>Fortified</p><p>c)<span style="white-space: pre;"> </span>Sparkling</p><p>d)<span style="white-space: pre;"> </span>Late Harvest</p><p>e)<span style="white-space: pre;"> </span>Low Alcohol </p><p>30.<span style="white-space: pre;"> </span>What is a Lagar?</p><p>a)<span style="white-space: pre;"> </span>The cellarmaster of a Spanish Bodega</p><p>b)<span style="white-space: pre;"> </span>A stone trough where grapes are foot-trodden A fizzy, amber-coloured wine sold in tins</p><p>c)<span style="white-space: pre;"> </span>The breed of horse used to plough vineyards in Hungary</p><p>d)<span style="white-space: pre;"> </span>A special yeast strain for winemaking</p><p><br /></p><p>31.<span style="white-space: pre;"> </span>Which winemaking process converts harsh acids to softer acids?</p><p>a)<span style="white-space: pre;"> </span>Racking</p><p>b)<span style="white-space: pre;"> </span>Batonnage</p><p>c)<span style="white-space: pre;"> </span>Malolactic Fermentation</p><p>d)<span style="white-space: pre;"> </span>Fining</p><p>e)<span style="white-space: pre;"> </span>Soft Sulphuring </p><p><br /></p><p>32.<span style="white-space: pre;"> </span>‘Hock’ was a traditional English name for wines of which country?</p><p>a)<span style="white-space: pre;"> </span>France</p><p>b)<span style="white-space: pre;"> </span>Spain</p><p>c)<span style="white-space: pre;"> </span>Austria</p><p>d)<span style="white-space: pre;"> </span>Germany</p><p>e)<span style="white-space: pre;"> </span>USA</p><p><br /></p><p>33.<span style="white-space: pre;"> </span>Which term describes part of the Champagne-making process?</p><p>a)<span style="white-space: pre;"> </span>Krugification</p><p>b)<span style="white-space: pre;"> </span>Disgorgement</p><p>c)<span style="white-space: pre;"> </span>Bubblification</p><p>d)<span style="white-space: pre;"> </span>Declassification</p><p>e)<span style="white-space: pre;"> </span>Popification</p><p><br /></p><p>34.<span style="white-space: pre;"> </span>What types of wine can be labelled ‘Chassagne-Montrachet’?</p><p>a)<span style="white-space: pre;"> </span>Only red wines</p><p>b)<span style="white-space: pre;"> </span>Only white wines</p><p>c)<span style="white-space: pre;"> </span>Both white and red wines</p><p>d)<span style="white-space: pre;"> </span>Sparkling or still whites</p><p>e)<span style="white-space: pre;"> </span>Sweet or fortified whites</p><p><br /></p><p>35.<span style="white-space: pre;"> </span>What does the French term batonnage refer to?</p><p>a)<span style="white-space: pre;"> </span>Trimming surplus bunches from the vine</p><p>b)<span style="white-space: pre;"> </span>Managing the 'canopy' of leaves on the vine</p><p>c)<span style="white-space: pre;"> </span>Adding yeast to bottles of Champagne</p><p>d)<span style="white-space: pre;"> </span>Stirring wine as it lies in barrel or tank</p><p>e)<span style="white-space: pre;"> </span>Clarifying a wine using egg whites </p><p><br /></p><p>36.<span style="white-space: pre;"> </span>How is the difference between ‘aroma’ and ‘bouquet’ usually defined?</p><p>a)<span style="white-space: pre;"> </span>Aroma = young wine; bouquet = older wine</p><p>b)<span style="white-space: pre;"> </span>Aroma = white wine; bouquet = red wine</p><p>c)<span style="white-space: pre;"> </span>Aroma = smell; bouquet= taste</p><p>d)<span style="white-space: pre;"> </span>Aroma = red wine; bouquet = white wine</p><p>e)<span style="white-space: pre;"> </span>Aroma = no need to swirl; bouquet = glass must be swirled </p><p><br /></p><p>37.<span style="white-space: pre;"> </span>Approximately how many calories in a 125ml glass of dry wine?</p><p>a)<span style="white-space: pre;"> </span>Around 55 calories</p><p>b)<span style="white-space: pre;"> </span>Around 115 calories</p><p>c)<span style="white-space: pre;"> </span>Around 225 calories</p><p>d)<span style="white-space: pre;"> </span>Around 335 calories</p><p>e)<span style="white-space: pre;"> </span>Around 555 calories </p><p>38.<span style="white-space: pre;"> </span>Which is a classic descriptor that might be used for the aroma of a Riesling wine?</p><p>a)<span style="white-space: pre;"> </span>Blackcurrants</p><p>b)<span style="white-space: pre;"> </span>Leather</p><p>c)<span style="white-space: pre;"> </span>Petrol</p><p>d)<span style="white-space: pre;"> </span>Butter</p><p>e)<span style="white-space: pre;"> </span>Gooseberry</p><p><br /></p><p>39.<span style="white-space: pre;"> </span>Fermentation converts sugar into which of these?</p><p>a)<span style="white-space: pre;"> </span>Tannin</p><p>b)<span style="white-space: pre;"> </span>Acid</p><p>c)<span style="white-space: pre;"> </span>Plutonium</p><p>d)<span style="white-space: pre;"> </span>Alcohol</p><p>e)<span style="white-space: pre;"> </span>Yeast</p><p><br /></p><p>40.<span style="white-space: pre;"> </span>What types of wine is Vinho Verde?</p><p>a)<span style="white-space: pre;"> </span>A white wine</p><p>b)<span style="white-space: pre;"> </span>A red wine</p><p>c)<span style="white-space: pre;"> </span>Can be a white or red wine</p><p>d)<span style="white-space: pre;"> </span>A green wine</p><p>e)<span style="white-space: pre;"> </span>A tawny wine </p><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com1tag:blogger.com,1999:blog-3455356254950961578.post-74376842036793350102024-03-07T10:53:00.000+05:302024-03-07T10:53:11.964+05:30Wine quiz 1<blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAE4lznOTNFerVcXkI8beCBjCAR3F2Ya03ylLXhgqmFH0ylFNzdKeWXdAcO30QCuecqVPJnD3aLXJiJcEpD54fe4Byn_YpiinON60wzq-noSVIN_oqCwFsjLwqQZlhQRX7vxBMqubSEb1RuUVcyaUTsCliWo6DCEDggZuSYPrabnepxciEjO3e_SxShsTA/s318/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="159" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAE4lznOTNFerVcXkI8beCBjCAR3F2Ya03ylLXhgqmFH0ylFNzdKeWXdAcO30QCuecqVPJnD3aLXJiJcEpD54fe4Byn_YpiinON60wzq-noSVIN_oqCwFsjLwqQZlhQRX7vxBMqubSEb1RuUVcyaUTsCliWo6DCEDggZuSYPrabnepxciEjO3e_SxShsTA/w200-h400/download.jpg" width="200" /></a></div></blockquote></blockquote></blockquote><br /><p><br /></p><p> 1.<span style="white-space: pre;"> </span>Why is champagne bubbly? </p><p>a)<span style="white-space: pre;"> </span>The wine is aged less </p><p>b)<span style="white-space: pre;"> </span>The wine undergoes a secondary fermentation, usually yeast and sugar is added</p><p>c)<span style="white-space: pre;"> </span>The wine is aged in steel </p><p>d)<span style="white-space: pre;"> </span>The wine is shaken</p><p><br /></p><p>2.<span style="white-space: pre;"> </span>What is the traditional way to pour wine during a wine service</p><p>a)<span style="white-space: pre;"> </span>The person who ordered the wine is first, then clockwise around the table </p><p>b)<span style="white-space: pre;"> </span>Counterclockwise </p><p>c)<span style="white-space: pre;"> </span>Ladies first, then men, finishing with whomever ordered the bottle </p><p>d)<span style="white-space: pre;"> </span>Ladies first, then men, no matter who ordered the bottle</p><p><br /></p><p>3.<span style="white-space: pre;"> </span>What is a stelvin?</p><p>a)<span style="white-space: pre;"> </span>A wine opener </p><p>b)<span style="white-space: pre;"> </span>A special glass for port wine </p><p>c)<span style="white-space: pre;"> </span>A type of wine cap, commonly known as a screw cap </p><p>d)<span style="white-space: pre;"> </span>An expert on wine, like a sommelier</p><p><br /></p><p>4.<span style="white-space: pre;"> </span>Why do people smell the cork during a wine service?</p><p>a)<span style="white-space: pre;"> </span>To see if the wine has gone bad </p><p>b)<span style="white-space: pre;"> </span>To see if the wine has been aged properly </p><p>c)<span style="white-space: pre;"> </span>To get a sense of the wine </p><p>d)<span style="white-space: pre;"> </span>None of the above</p><p><br /></p><p>5.<span style="white-space: pre;"> </span>In Greek mythology, who is the god of wine?</p><p>a)<span style="white-space: pre;"> </span>Dionysus </p><p>b)<span style="white-space: pre;"> </span>Pan </p><p>c)<span style="white-space: pre;"> </span>Bacchus </p><p>d)<span style="white-space: pre;"> </span>Mars</p><p><br /></p><p>6.<span style="white-space: pre;"> </span>Why is it wise to decant most commercial brands of wine prior to consuming?</p><p>a)<span style="white-space: pre;"> </span>It Allows the Wine to Breathe </p><p>b)<span style="white-space: pre;"> </span>It Is Accepted as Proper Etiquette </p><p>c)<span style="white-space: pre;"> </span>It Shows Fine Taste </p><p>d)<span style="white-space: pre;"> </span>It Allows Full Enjoyment of Color</p><p><br /></p><p>7.<span style="white-space: pre;"> </span>What grain is used to make sake?</p><p>a)<span style="white-space: pre;"> </span>Soy.</p><p>b)<span style="white-space: pre;"> </span>Rice </p><p>c)<span style="white-space: pre;"> </span>Wheat </p><p>d)<span style="white-space: pre;"> </span>Oat</p><p><br /></p><p>8.<span style="white-space: pre;"> </span>What is the California region called that is famous for their wine production?</p><p>a)<span style="white-space: pre;"> </span>Natcha Valley </p><p>b)<span style="white-space: pre;"> </span>Napa Valley </p><p>c)<span style="white-space: pre;"> </span>Narda Valley. </p><p>d)<span style="white-space: pre;"> </span>Nally Valley</p><p><br /></p><p>9.<span style="white-space: pre;"> </span>What is a general characteristic of a "still" wine?</p><p>a)<span style="white-space: pre;"> </span>Pre-Fermentation </p><p>b)<span style="white-space: pre;"> </span>Non-Alcoholic </p><p>c)<span style="white-space: pre;"> </span>No Carbonation </p><p>d)<span style="white-space: pre;"> </span>Carbonation</p><p><br /></p><p>10.<span style="white-space: pre;"> </span>Wine can be generally defined as the fermented juice of what fruit?</p><p>a)<span style="white-space: pre;"> </span>Oranges </p><p>b)<span style="white-space: pre;"> </span>Tomatoes </p><p>c)<span style="white-space: pre;"> </span>Apples </p><p>d)<span style="white-space: pre;"> </span>Grapes</p><p><br /></p><p>11.<span style="white-space: pre;"> </span>What is a wine-like drink that is made with fermented honey?</p><p>a)<span style="white-space: pre;"> </span>Methuselah </p><p>b)<span style="white-space: pre;"> </span>Champenoise </p><p>c)<span style="white-space: pre;"> </span>Mead </p><p>d)<span style="white-space: pre;"> </span>Merlot</p><p><br /></p><p>12.<span style="white-space: pre;"> </span>What punch is made with wine and citrus juices?</p><p>a)<span style="white-space: pre;"> </span>Apple Cider </p><p>b)<span style="white-space: pre;"> </span>Sangria </p><p>c)<span style="white-space: pre;"> </span>Amaretto Sour </p><p>d)<span style="white-space: pre;"> </span>Triple Sec</p><p><br /></p><p>13.<span style="white-space: pre;"> </span>What variety of wine is produced by using frozen grapes?</p><p>a)<span style="white-space: pre;"> </span>Icicle Wine </p><p>b)<span style="white-space: pre;"> </span>Ice Wine </p><p>c)<span style="white-space: pre;"> </span>Snow Wine </p><p>d)<span style="white-space: pre;"> </span>Christmas Wine</p><p><br /></p><p>14.<span style="white-space: pre;"> </span>A Spanish wine cellar might also be referred to as what?</p><p>a)<span style="white-space: pre;"> </span>Brix </p><p>b)<span style="white-space: pre;"> </span>Cabana </p><p>c)<span style="white-space: pre;"> </span>Bouquet </p><p>d)<span style="white-space: pre;"> </span>Bodega</p><p><br /></p><p><br /></p><p>15.<span style="white-space: pre;"> </span>If a wine is not clear, what is it?</p><p>a)<span style="white-space: pre;"> </span>Chewy </p><p>b)<span style="white-space: pre;"> </span>Cloudy </p><p>c)<span style="white-space: pre;"> </span>Complex </p><p>d)<span style="white-space: pre;"> </span>Citrusy</p><p><br /></p><p>16.<span style="white-space: pre;"> </span>California law requires that a varietal wine contain at least what percentage of the grape named on the label?</p><p>a)<span style="white-space: pre;"> </span>50 percent</p><p>b)<span style="white-space: pre;"> </span>75 percent</p><p>c)<span style="white-space: pre;"> </span>100 percent</p><p><br /></p><p>17.<span style="white-space: pre;"> </span>Which wine term describes the way the vines are tended and how much fruit they are allowed to produce?</p><p>a)<span style="white-space: pre;"> </span>Uviculture</p><p>b)<span style="white-space: pre;"> </span>Vinoculture</p><p>c)<span style="white-space: pre;"> </span>Viticulture</p><p><br /></p><p>18.<span style="white-space: pre;"> </span>What is the world's most popular varietal?</p><p>a)<span style="white-space: pre;"> </span>Chardonnay</p><p>b)<span style="white-space: pre;"> </span>Merlot</p><p>c)<span style="white-space: pre;"> </span>Zinfandel</p><p><br /></p><p>19.<span style="white-space: pre;"> </span>Which type of wine is a dry wine similar to Chardonnay but not as complex, with aromas and flavors of white melon and citrus, usually made with little or no oak?</p><p>a)<span style="white-space: pre;"> </span>Riesling</p><p>b)<span style="white-space: pre;"> </span>Pinot blanc</p><p>c)<span style="white-space: pre;"> </span>Pinot gris</p><p><br /></p><p>20.<span style="white-space: pre;"> </span>Which wine varietal has an unknown ancestry and is produced almost exclusively in California?</p><p>a)<span style="white-space: pre;"> </span>Petite Sirah</p><p>b)<span style="white-space: pre;"> </span>Zinfandel</p><p>c)<span style="white-space: pre;"> </span>Shiraz</p><p><br /></p><p>21.<span style="white-space: pre;"> </span>Which country in this list has a valid claim as the birthplace of wine?</p><p>a)<span style="white-space: pre;"> </span>Romania</p><p>b)<span style="white-space: pre;"> </span>France</p><p>c)<span style="white-space: pre;"> </span>Mexico</p><p>d)<span style="white-space: pre;"> </span>Georgia</p><p>e)<span style="white-space: pre;"> </span>England </p><p><br /></p><p>22.<span style="white-space: pre;"> </span>Rioja is a wine from spain, but what is Rioja?</p><p>a)<span style="white-space: pre;"> </span>A grape variety</p><p>b)<span style="white-space: pre;"> </span>A region</p><p>c)<span style="white-space: pre;"> </span>A brand name</p><p>d)<span style="white-space: pre;"> </span>A Spanish word meaning ‘king of wines’</p><p>e)<span style="white-space: pre;"> </span>The name of the producer</p><p><br /></p><p>23.<span style="white-space: pre;"> </span>The famous French wine Chablis is made from which grape variety?</p><p>a)<span style="white-space: pre;"> </span>Sauvignon blanc</p><p>b)<span style="white-space: pre;"> </span>Chenin Blanc</p><p>c)<span style="white-space: pre;"> </span>Pinot Blanc</p><p>d)<span style="white-space: pre;"> </span>Chardonnay</p><p>e)<span style="white-space: pre;"> </span>Viognier</p><p><br /></p><p>24.<span style="white-space: pre;"> </span>What is vin-de-presse?</p><p>a)<span style="white-space: pre;"> </span>Juice released from fermented grapes by pressing</p><p>b)<span style="white-space: pre;"> </span>Juice released from fermented grapes without pressing</p><p>c)<span style="white-space: pre;"> </span>Wine flavoured with lemon</p><p>d)<span style="white-space: pre;"> </span>Wine made for long ageing</p><p>e)<span style="white-space: pre;"> </span>The lowest official category of French wine</p><p><br /></p><p>25.<span style="white-space: pre;"> </span>Approximately how old are the trees used for the best French barrels? 25 years old</p><p>a)<span style="white-space: pre;"> </span>150 years old</p><p>b)<span style="white-space: pre;"> </span>300 years old</p><p>c)<span style="white-space: pre;"> </span>500 years old</p><p>d)<span style="white-space: pre;"> </span>1000 years old</p><p><br /></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0tag:blogger.com,1999:blog-3455356254950961578.post-47684108942215568202024-02-23T13:22:00.002+05:302024-02-23T13:22:13.109+05:30Food production control practice test<p> 1. Standard portion size is the quality standard of any menu item that is to be served each time that it is</p><p>ordered.</p><p>A. True</p><p>B. False</p><p><br /></p><p>2. A standard recipe is the recipe that has been designated the correct one to use in a given</p><p>establishment for a specific term.</p><p>A. True</p><p>B. False</p><p><br /></p><p>3. Formula, recipe detail and cost cards, butcher test, and cooking loss test are some of the methods</p><p>for calculating portion costs.</p><p>A. True</p><p>B. False</p><p><br /></p><p>4. The primary purpose of the cooking loss test is to determine the true standard portion cost.</p><p>A. True</p><p>B. False</p><p><br /></p><p>5. Some of the reasons for cooking loss are: cooking time, temperature, and moisture loss.</p><p>A. True</p><p>B. False</p><p><br /></p><p>6. Yield percentage or yield factor is defined as the percentage of a whole purchase unit of meat,</p><p>poultry, fish, or any other ingredient that is available for portioning before any required in-house</p><p>processing, trimming, peeling or cleaning has been completed.</p><p>A. True</p><p>B. False</p><p><br /></p><p>7. A menu item can be quantified in three ways; which of the following is NOT one of them?</p><p>A. weight</p><p>B. volume</p><p>C. count</p><p>D. cost</p><p><br /></p><p>8. One benefit for standard portion size is</p><p>A. shortening of the preparation time.</p><p>B. faster service.</p><p>C. reduction of customer discontent due to consistent product.</p><p>D. varied selling price.</p><p><br /></p><p>9. Which of the following is NOT one of the several methods for calculating portion costs?</p><p>A. formula</p><p>B. recipe detail and cost card</p><p>C. quality control test</p><p>D. butcher test</p><p><br /></p><p>10. When discussing a recipe detail and cost card, EP refers to</p><p>A. as purchased.</p><p>B. equitable portion.</p><p>C. edible portion.</p><p>D. edible product.</p><p><br /></p><p>11. Using the formula for standard portion cost, what would the rounded portion cost be for 7 shrimp</p><p>from a 1 kilogram bag of 16/20 shrimp that costs $21.00 per kilogram (assuming there are 36</p><p>shrimp in the 1 kilogram bag)?</p><p>A. $4.08</p><p>B. $9.18</p><p>C. $3.00</p><p>D. $11.99</p><p><br /></p><p>12. Calculate the yield percentage of a rib roast weighing 4 kilograms as purchased, if 14 portions each</p><p>weighing 150 grams are yielded.</p><p>A. 52.5%</p><p>B. 37.5%</p><p>C. 26.0%</p><p>D. 100%</p><p><br /></p><p>13. The ___ is the number of portions produced in a standard recipe.</p><p>A. yield</p><p>B. item</p><p>C. portion size</p><p>D. cost card</p><p><br /></p><p>14. The butcher test is used to calculate</p><p>A. the speed in which the meat is being processed.</p><p>B. the loss of weight due the cooking of the meat.</p><p>C. the rationale value for the primary part being used.</p><p>D. the quality and grade of the meat.</p><p><br /></p><p>15. Which of the following is NOT a component of the butcher test card, when calculating butcher</p><p>cost?</p><p>A. fat</p><p>B. usable meat</p><p>C. loss in cutting</p><p>D. packaging</p><p><br /></p><p>16. Which of the following is NOT one of the advantages of standardized yields from industry</p><p>resources?</p><p>A. Reduce labour cost.</p><p>B. Help managers to make decisions about how much raw food to buy or requisition.</p><p>C. Help to convert a recipe from foods purchased by weight (AP) but used in volume.</p><p>D. Allow establishments to compare the purveyor's prices and quality.</p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com4tag:blogger.com,1999:blog-3455356254950961578.post-18969832281678735232023-12-08T15:13:00.002+05:302023-12-08T15:13:57.538+05:30MCQs on Basics of food and beverage costing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKR8eSCWzEeq5f4ael9q2Ll-VvOJzPbYaSJ3m-Ue8ihaP4qmpiDFIplWBQx3Hq0a6mxutZkJNkKunuDPiipqjBL52K_Caz_W31Bv1pQ3KKVe0SU1_EkHDYWqFgbStl32fAJXhLeq0Xcl0reHQzFTKoHXxeUAFbkAHtCDGoo4wt93nGE_CjEj_E84-ZL3yh/s302/download.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="167" data-original-width="302" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKR8eSCWzEeq5f4ael9q2Ll-VvOJzPbYaSJ3m-Ue8ihaP4qmpiDFIplWBQx3Hq0a6mxutZkJNkKunuDPiipqjBL52K_Caz_W31Bv1pQ3KKVe0SU1_EkHDYWqFgbStl32fAJXhLeq0Xcl0reHQzFTKoHXxeUAFbkAHtCDGoo4wt93nGE_CjEj_E84-ZL3yh/s1600/download.png" width="302" /></span></a></div><span style="font-size: medium;"><br /></span><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;"> 1. If 24 bottles of beer cost $35.95, the unit cost for one bottle of beer would be $2.10.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">2. An insurance premium, property taxes, and depreciation of equipment are all examples of a variable cost.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">3. An increase of food and beverage sales will normally not affect a fixed cost.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">4. Controllable costs, such as cost of food and beverage, change as sales volumes change.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">5. In the foodservice industry, the overhead costs refer to all costs other than prime costs.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">6. In restaurant terminology the word Covers normally refers to the number of napkins used per service period.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">7. Turnover refers to the number of occupied seats during a specific service period divided by the total number of restaurant seats.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">8. Restaurants, who depend principally on processed or convenience foods, usually have a higher food cost and a lower labour cost than restaurants that process their own raw ingredients.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">9. Total sales must not exceed total costs if a foodservice enterprise is to be profitable.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">10. Leading edge foodservice businesses create social, environmental, and economic values and contribute to vigorous communities and healthy ecosystems in order to connect to the needs of today's consumer market.</span></p><p><span style="font-size: medium;">A. True</span></p><p><span style="font-size: medium;">B. False</span></p><p><span style="font-size: medium;">11. In the food and beverage industry, prime costs refer to the cost of goods incurred in</span></p><p><span style="font-size: medium;">A. food and beverage only.</span></p><p><span style="font-size: medium;">B. mortgage and property taxes.</span></p><p><span style="font-size: medium;">C. food, beverage and payroll.</span></p><p><span style="font-size: medium;">D. gratuities.</span></p><p><span style="font-size: medium;">12. In the food and beverage industry, payroll costs are often referred to as</span></p><p><span style="font-size: medium;">A. labour cost.</span></p><p><span style="font-size: medium;">B. fixed costs.</span></p><p><span style="font-size: medium;">C. unit costs.</span></p><p><span style="font-size: medium;">D. historical costs.</span></p><p><span style="font-size: medium;">13. If 270 seats were used for dinner in a 180-seat restaurant, the turnover would be</span></p><p><span style="font-size: medium;">A. 0.67.</span></p><p><span style="font-size: medium;">B. 2.</span></p><p><span style="font-size: medium;">C. 1.5.</span></p><p><span style="font-size: medium;">D. 1.</span></p><p><span style="font-size: medium;">14. ___ is a term used to describe the relative quantity sold of any menu items as compared with other items in the same category.</span></p><p><span style="font-size: medium;">A. Total covers</span></p><p><span style="font-size: medium;">B. Seat turnover</span></p><p><span style="font-size: medium;">C. Sales mix</span></p><p><span style="font-size: medium;">D. Prime cost</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">15. Which one of the following is the most typical formula for cost percent?</span></p><p><span style="font-size: medium;">A. Cost ÷ Covers Served = Cost Percent</span></p><p><span style="font-size: medium;">B. Cost ÷ Sales = Cost Percent</span></p><p><span style="font-size: medium;">C. Sales ÷ Cost = Cost Percent</span></p><p><span style="font-size: medium;">D. Profit ÷ Cost = Cost Percent</span></p><p><span style="font-size: medium;">16. If your food cost is 38%, this means that 38% of the income from sales of food has gone to cover</span></p><p><span style="font-size: medium;">A. overhead.</span></p><p><span style="font-size: medium;">B. labour.</span></p><p><span style="font-size: medium;">C. food.</span></p><p><span style="font-size: medium;">D. food and labour.</span></p><p><span style="font-size: medium;">17. On September 13 a restaurant served 650 people with total food and beverage sales of $22,100. What is the average cheque (per cover)?</span></p><p><span style="font-size: medium;">A. $ 34</span></p><p><span style="font-size: medium;">B. $ 3.40</span></p><p><span style="font-size: medium;">C. $ 30</span></p><p><span style="font-size: medium;">D. $ 0.029</span></p><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0tag:blogger.com,1999:blog-3455356254950961578.post-20925256728048640742023-10-27T13:40:00.000+05:302023-10-27T13:40:00.886+05:30Test your alcoholic beverage knowledge<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2WnpRK13GTW0x2WMIHHLFeao_uPYAH5I9F51aKr6tnU8Z2g98DW8aZeogIDMgGSFHNRzBbKTLORzaZxLLETSPZ7B0fzkqvlaCzw0bpsf0DpG3HNeT_mDgib2HQEMptk3H6cn3a4LdP722DiFxWrptnCzUgRufATtJFqhYUMOKy2tB2GZinLGtdKBN1UZ/s295/download.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="171" data-original-width="295" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2WnpRK13GTW0x2WMIHHLFeao_uPYAH5I9F51aKr6tnU8Z2g98DW8aZeogIDMgGSFHNRzBbKTLORzaZxLLETSPZ7B0fzkqvlaCzw0bpsf0DpG3HNeT_mDgib2HQEMptk3H6cn3a4LdP722DiFxWrptnCzUgRufATtJFqhYUMOKy2tB2GZinLGtdKBN1UZ/w320-h185/download.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Test your alcoholic beverage knowledge.</td></tr></tbody></table><br /> </p><p>1.<span style="white-space: pre;"> </span>The Russians are known for this liquor It says 80 proofs on the sticker Which means that it's strong So don't drink too long Cuz then your whole brain starts to flicker</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>2.<span style="white-space: pre;"> </span>This drink can sure pack some power Lemon, sugar, and this make a 'sour' A good kind is 'Scotch' Drink a bottle and watch as your whole day turns into an hour </p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>3.<span style="white-space: pre;"> </span>An almond-based drink, it's no joke Some people, they mix it with Coke It goes down so smooth Your heart will be soothed You'll love it so much, you'll go broke</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>4.<span style="white-space: pre;"> </span>This colorless liquor tastes sweet Like licorice that you can't eat They make it in Spain Which'll make you exclaim ¡Me gusta! to tipplers you meet</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>5.<span style="white-space: pre;"> </span>If you like distillation of wine Then pour this stuff into your stein Same name (how bizarre) As an R&B star Who's (like the drink) so very fine</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>6.<span style="white-space: pre;"> </span>Martinis have this and vermouth Snoop drinks it with juice, that's the truth A playing card game and this drink share a name Don't confuse the two if you're a youth</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>7.<span style="white-space: pre;"> </span>This stuff will put hair on your chest Try a shot, you'll be impressed and make sure you order from south of the border The worm is the part you'll like best </p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>8.<span style="white-space: pre;"> </span>Not sure why they make this drink cuz It's the worst taste that there ever was If there's no other stuff and you drink it enough, you’ll eventually get a small buzz</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>9.<span style="white-space: pre;"> </span>Mixing with beer will make grog You can bake with it (says my Ma's blog) Made from molasses Drinking nine glasses Will turn your night into a fog</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><p><br /></p><p>10.<span style="white-space: pre;"> </span>This tasteless brew from your flagon Can snuff out the flame of a dragon I'm on the 12 steps So I drink this and Schweppes Good God, I want back off that wagon</p><p>a.<span style="white-space: pre;"> </span>Amaretto</p><p>b.<span style="white-space: pre;"> </span>Anisette</p><p>c.<span style="white-space: pre;"> </span>Brandy</p><p>d.<span style="white-space: pre;"> </span>Gin </p><p>e.<span style="white-space: pre;"> </span>Mezcal, </p><p>f.<span style="white-space: pre;"> </span>Miller Lite</p><p>g.<span style="white-space: pre;"> </span>Rum</p><p>h.<span style="white-space: pre;"> </span>Tap water</p><p>i.<span style="white-space: pre;"> </span>Vodka</p><p>j.<span style="white-space: pre;"> </span>Whiskey</p><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com1tag:blogger.com,1999:blog-3455356254950961578.post-68073644351703087992023-10-26T09:13:00.001+05:302023-10-26T09:13:43.154+05:30Assignment, Assessment on Beer<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Knt1q25uCZ4" width="437" youtube-src-id="Knt1q25uCZ4"></iframe></div><br /><p><br /></p><p><span style="color: #2b00fe;">Above video will help you to give some answers.</span></p><p><br /></p><p><span style="font-size: medium;">1.<span style="white-space: pre;"> </span>What is the final step in beer production?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Mashing</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Packaging</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Malting</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Filtration</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">2.<span style="white-space: pre;"> </span>Weiss beer is made from which grain?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Rye</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Oatmeal</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Corn</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Wheat</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">3.<span style="white-space: pre;"> </span>What causes skunked beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Heat</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Light</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Old age</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Bad yeast</span></p><p><br /></p><p><span style="font-size: medium;">4.<span style="white-space: pre;"> </span>In the brewing process, the fermentation step turns sugar into alcohol and what else?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Carbon dioxide</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>More sugar</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Nitrogen</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Malt</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">5.<span style="white-space: pre;"> </span>What is the process of separating the wort from the solid remains of the mash called?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Mining</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Running</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Lautering</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Draining</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">6.<span style="white-space: pre;"> </span>Which style of beer is Guinness famous for?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Farmhouse ale</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Stout</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Wheat beer</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>IPA</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">7.<span style="white-space: pre;"> </span>Lager comes from which German word?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Lagern, “to store”</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Lage, “position”</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Langsam, “slowly”</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Lagune, “lagoon”</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">8.<span style="white-space: pre;"> </span>Generally, which ingredient is malted at the beginning of the brewing process?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Yeast</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Sugar</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Barley</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Hops</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">9.<span style="white-space: pre;"> </span>From Which Country Does Corona Beer Originate?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Mexico</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Spain</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Guatemala</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>China</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">10.<span style="white-space: pre;"> </span>Where was pilsner invented?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>point for the country, 1 bonus point for the city)</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Czech Republic</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Belgium</span></p><p><span style="font-size: medium;">e.<span style="white-space: pre;"> </span>USSR</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">11.<span style="white-space: pre;"> </span>What is the name of germany’s famous strong beer festival?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Oktoberfest</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Schreckliches Bierfest</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Starkbierfest</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Beerapalooza</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">12.<span style="white-space: pre;"> </span>Which Ancient Civilisation Is Said To Have Been The First To Make Beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>The Babylonians</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>The Saxons</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>The Klaxons</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>The Sumerians</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">13.<span style="white-space: pre;"> </span>Why do many beers lose flavour when served cold?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Cold temperatures dull your tongue</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Cold dissolves sugars in the beer</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Cold kills the yeast in the beer</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Cold makes the bubbles start to oxygenate</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">14.<span style="white-space: pre;"> </span>Where is Beck’s from?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>England</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>United States</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">15.<span style="white-space: pre;"> </span>Where is Asahi from?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>India</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Taiwan</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Korea</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Japan</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">16.<span style="white-space: pre;"> </span>Where is Heineken from?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Sweden</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Denmark</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Netherlands</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">17.<span style="white-space: pre;"> </span>Where is Carlsberg from?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Denmark</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>England</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Austria</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">18.<span style="white-space: pre;"> </span>Where is Budweiser from?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>South Africa</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Belgium</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>United States</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">19.<span style="white-space: pre;"> </span>Where is Foster’s from?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>England</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Australia</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Wales</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">20.<span style="white-space: pre;"> </span>Krueger Beer introduced canned beer in what year?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>1946</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>1925</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>1935</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>1953</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">21.<span style="white-space: pre;"> </span>Which of the following is a variety of hops developed at Oregon State University in the 1950s?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Cooper's</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Gold Top</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Genoa</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Cascade</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">22.<span style="white-space: pre;"> </span>What word for a style of beer means "goat"?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Lambic</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Porter</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Stout</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Bock</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">23.<span style="white-space: pre;"> </span>What is the main ingredient in beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Hops</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Barley</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Water</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">24.<span style="white-space: pre;"> </span>What is the process of converting sugars into alcohol called?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Fermentation</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Distillation</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Carbonation</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">25.<span style="white-space: pre;"> </span>What country has the oldest brewery in the world?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Belgium</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>England</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: large;">26.</span><span style="font-size: large; white-space: pre;"> </span><span style="font-size: large;">What is the primary source of sugar in beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Malt</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Hops</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Yeast</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">27.<span style="white-space: pre;"> </span>What is the purpose of hops in beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>To add sweetness</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>To add bitterness and aroma</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>To add carbonation</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">28.<span style="white-space: pre;"> </span>What is the most widely consumed type of beer in the world?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Ale</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Lager</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Stout</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">29.<span style="white-space: pre;"> </span>What is the world’s largest beer festival?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Oktoberfest</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Great American Beer Festival</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Belgium Beer Weekend</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">30.<span style="white-space: pre;"> </span>What is the primary difference between ales and lagers?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>The type of yeast used</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>The type of hops used</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>The type of malt used</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;"><span>31.</span><span style="white-space: pre;"> </span><span>What is the term for the foam that forms on top of a beer when it is poured?</span></span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Head</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Collar</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Crown</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">32.<span style="white-space: pre;"> </span>What is the name of the scale used to measure the bitterness of beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Bitterness Units Scale (BUS)</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>International Bitterness Units (IBU)</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Hops Intensity Scale (HIS)</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">33.<span style="white-space: pre;"> </span>What is the term for a beer with a high alcohol content?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Strong beer</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Heavy beer</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Full-bodied beer</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">34.<span style="white-space: pre;"> </span>What is the term for the process of adding sugar to beer before bottling to create carbonation?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Priming</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Conditioning</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Carbonating</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">35.<span style="white-space: pre;"> </span>What is the name of the beer style that originated in the Czech Republic?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Pilsner</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Bock</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Pale Ale</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">36.<span style="white-space: pre;"> </span>What is the name of the beer style that is characterized by its dark color and roasted malt flavor?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Stout</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Porter</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Brown Ale</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">37.<span style="white-space: pre;"> </span>What is the term for a beer that is brewed with a lower than normal alcohol content?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Session</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Light</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Mild</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">38.<span style="white-space: pre;"> </span>What is the name of the beer style that is characterized by its high hop content and strong bitterness?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>India Pale Ale (IPA)</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Pale Ale</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Bitter</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">39.<span style="white-space: pre;"> </span>What is the term for a beer that is brewed with a higher than normal hop content?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Hoppy</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Bitter</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Double</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">40.<span style="white-space: pre;"> </span>What is the name of the beer style that is characterized by its sour taste and use of wild yeast?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Lambic</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Gose</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Berliner Weisse</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">41.<span style="white-space: pre;"> </span>Which of the following is a broader parent category of beer styles?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>ale</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>lager</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>pilsner</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>both ale and lager</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">42.<span style="white-space: pre;"> </span>Which beer term can be used as a verb as well as a noun?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>lager</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>porter</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>shandy</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">43.<span style="white-space: pre;"> </span>What brand of beer is known to be the strongest with a 67.5% ABV (alcohol by volume)?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Revolver Brewing</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Snake Venom</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Budweiser</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>Guinness</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">44.<span style="white-space: pre;"> </span>Which country drinks the most beer per capita, according to several sources?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Czech Republic</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>China</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">45.<span style="white-space: pre;"> </span>What is true when it comes to beer and humans in space?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Buzz Aldrin got his name because he stashed a beer with him to the moon.</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Without gravity, beer is flat. And who likes that?</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Addressing astronaut's complaints, NASA developed a microgravity dispenser.</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>All of the above.</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">46.<span style="white-space: pre;"> </span>What part of the beer-making process makes farmhouse ale unique?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>The filtration process includes running liquid through native conifer branches.</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>A pneumatic tubing system delivers the right amount of minerals and salts to the water.</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>Cold combines with pressure, not heat, to ensure fermentation.</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>All of the above.</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">47.<span style="white-space: pre;"> </span>What is a plastic ball doing in a Guinness Beer can?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Takes up space so the foam doesn't escape the can until the end of the pour.</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>Infused with nitrogen, the ball releases gas to ensure a creamy taste.</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>It holds natural oils that slowly release into the beer when open and gives you hints of chocolate.</span></p><p><span style="font-size: medium;">d.<span style="white-space: pre;"> </span>It allows brewer to offer a larger can with less beer by volume.</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">48.<span style="white-space: pre;"> </span>What type of hops are the ones that are in beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>The seed</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>The female hops</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>The male hops</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">49.<span style="white-space: pre;"> </span>Which of these things has no impact on the color of a beer?</span></p><p><span style="font-size: medium;">a.<span style="white-space: pre;"> </span>Their degree of roasting</span></p><p><span style="font-size: medium;">b.<span style="white-space: pre;"> </span>The kind of grains</span></p><p><span style="font-size: medium;">c.<span style="white-space: pre;"> </span>The degree of alcohol</span></p><p><br /></p><p><br /></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0tag:blogger.com,1999:blog-3455356254950961578.post-31937333594798594142023-10-19T13:35:00.001+05:302023-10-19T15:01:25.760+05:30Assessment, Assignment on Spirits - Series 1<p><span style="font-size: medium;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="277" src="https://www.youtube.com/embed/L_5ERHalq9U" width="537" youtube-src-id="L_5ERHalq9U"></iframe></div><br /><span style="font-size: medium;"><br /></span><p></p><p><span style="font-size: medium;">1.<span style="white-space: pre;"> </span><span style="font-family: helvetica;">Where is Patrón from?</span></span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Mexico</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>United States</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Venezuela</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Colombia</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">2.<span style="white-space: pre;"> </span>Where is Chivas Regal from?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Scotland</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>United States</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>France</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">3.<span style="white-space: pre;"> </span>Where is Jack Daniel’s from?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Australia</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>United States</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Scotland</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">4.<span style="white-space: pre;"> </span>Where is Pernod Fils from?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Austria</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>France</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Czech Republic</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Switzerland</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">5.<span style="white-space: pre;"> </span>Where is Smirnoff from?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Latvia</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Poland</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Russia</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">6.<span style="white-space: pre;"> </span>Where is Jägermeister from?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Norway</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Austria</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Switzerland</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">7.<span style="white-space: pre;"> </span>Where is Fernet Branca from?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Italy</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Argentina</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Chile</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>France</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">8.<span style="white-space: pre;"> </span>Which of the following is NOT classified as a spirit?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Cognac</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Tequila</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Vodka</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Cointreau</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">9.<span style="white-space: pre;"> </span>What type of spirit is Cognac?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Whisky</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Gin</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Rum </span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Brandy</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">10.<span style="white-space: pre;"> </span>Which of the following statements about spirits is NOT correct?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Vodka is a spirit made from grain</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Tequila is a spirit made from apples</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Brandy is distilled from grape juice</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Rum is distilled from sugarcane</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">11.<span style="white-space: pre;"> </span>Which of the following statements is NOT true about vodka?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>It is odourless and tasteless</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>It is filtered through charcoal</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>It is used to make margarita</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>It originates from Poland</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">12.<span style="white-space: pre;"> </span>Which of the following statements is NOT true about gin?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>The flavour comes from juniper berries</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>It is used in martinis</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>London dry gin has to be made in London</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>It originated in Holland in the 16th century</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">13.<span style="white-space: pre;"> </span>Which of the following statements is NOT true about tequila?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>It is used to make a pina colada</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>It is made from fermented agave juice</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>It is produced only in Mexico</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>A single shot of tequila is often served withsalt and slice of lime</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">14.<span style="white-space: pre;"> </span>Which of the following statements is NOT true about single malt whisky?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>The only ingredient are malted barley, yeast and water</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>It is produced in Scotland, Ireland and Japan</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>It is distilled at a single distillery</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Johnny walker is a famous brand of single malt whisky</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">15.<span style="white-space: pre;"> </span>A well-stocked bar requires a variety of glassware. </span><span style="font-family: helvetica; font-size: large;">What is another name for a snifter?</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>A Highball glass</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>A Balloon</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>A Flute</span></p><p><span style="font-family: helvetica; font-size: medium;">e)<span style="white-space: pre;"> </span>A Shot glass</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">16.<span style="white-space: pre;"> </span>What is the name of a spirit drink served by itself and at room temperature?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Blended</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>On the rocks</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Neat</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Straight up</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">17.<span style="white-space: pre;"> </span>In addition to ice, what 3 ingredients provide the basis for most mixed drinks?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Alcohol, mixer and garnish</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Alcohol, mixer and fruit</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Alcohol, cola and fruit</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Alcohol, juice and garnish</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">18.<span style="white-space: pre;"> </span>Which ingredient is not used to produce rum</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Sugarcane juice</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Molasses</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Honey</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Sugar beet</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">19.<span style="white-space: pre;"> </span>When storing spirits ensure the bottles are stored:</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>In a clean and dry area</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Upright on shelving</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>In a temperature range of 13 degree to 16 degree Celsius</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>All of the above</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">20.<span style="white-space: pre;"> </span>To be called a "Scotch", whisky must, of course, be made in Scotland. Which of the following is one other requirement of a Scotch?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>It must not be blended</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>It must be aged for at least three years and a day</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>It must be made of corn or barley</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>It must be at least 180 proof</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">21.<span style="white-space: pre;"> </span>"Proof" is a standard to judge alcoholic content in a spirit. For example, if a spirit was "100 proof", what would its alcoholic percentage be? (US usage)</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>55%</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>40%</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>50%</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>100%</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">22.<span style="white-space: pre;"> </span>What American spirit is made from aging corn whiskey in charred casks?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Virginia Sourmash</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Southern Comfort</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Rye</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Bourbon</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">23.<span style="white-space: pre;"> </span>This spirit is made from many ingredients, but usually potatoes. After fermentation and distillation, it is filtered repeatedly to achieve a nearly colorless, tasteless, odorless drink. What is it?Hint</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Gin</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Vermouth</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Vodka</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Sake</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">24.<span style="white-space: pre;"> </span>The Japanese spirit shochu is actually a distilled form of what other drink?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Beer</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Sake</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Brandy</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Koshike</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">25.<span style="white-space: pre;"> </span>Beefeater and Bombay Sapphire are two brands of what spirit?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Rum</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Scotch</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Vodka</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Gin</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">26.<span style="white-space: pre;"> </span>This drink, popular in France in the 19th century, was legendary for its potent strength and characteristic green color. What was it?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Absinthe</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Pernod</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Vermouth</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Fleurlis</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">27.<span style="white-space: pre;"> </span>Single Malt Scotch is, by definition, of superior quality to Blended Scotch.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">28.<span style="white-space: pre;"> </span>This spirit is made from distilling wine and then aging it in oak barrels. During the aging process, water vapor is lost and fungus feeds on the alcohol, producing a stronger, wine-like spirit. Two famous varieties of this spirit are Cognac and Armagnac.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Amontillado</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Brandy</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>Vermouth</span></p><p><span style="font-family: helvetica; font-size: medium;">d)<span style="white-space: pre;"> </span>Sherry</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">29.<span style="white-space: pre;"> </span>The UK’s top doctors recommend no more than 14 units of alcohol a week. But what’s a unit?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>One pint of beer or a medium glass of wine</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>A cupboard where I keep my drinks</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>10ml of pure alcohol within a given drink</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">30.<span style="white-space: pre;"> </span>What is the best way to cure a hangover?</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>Going for a five-mile run</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>Allowing enough time for your body to process the alcohol</span></p><p><span style="font-family: helvetica; font-size: medium;">c)<span style="white-space: pre;"> </span>'Hair of the dog' (i.e. having another drink)</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">31.<span style="white-space: pre;"> </span>The raw materials of any spirit must be plant based.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">32.<span style="white-space: pre;"> </span>Alcohol is created by sugar.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">33.<span style="white-space: pre;"> </span>After fermentation the alcoholic liquid is usually about 40%.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">34.<span style="white-space: pre;"> </span>ABV means alcohol by volume.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">35.<span style="white-space: pre;"> </span>Distillation means turning the alcoholic liquid into vapour by boiling it and then condensing the vapours back into liquid.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">36.<span style="white-space: pre;"> </span>This new liquid will be less alcoholic than the original one.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">37.<span style="white-space: pre;"> </span>Ethanol boils at a higher temperature than water.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">38.<span style="white-space: pre;"> </span>All newly made spirit is sweet and colourless.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">39.<span style="white-space: pre;"> </span>Brandy is a spirit always made from fruit.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">40.<span style="white-space: pre;"> </span>Cognac is made from grapes.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">41.<span style="white-space: pre;"> </span>Cognac can be made from any grapes from anywhere.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">42.<span style="white-space: pre;"> </span>Most pot stills today are heated with steam jackets.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">43.<span style="white-space: pre;"> </span>By law, cognac must be double distilled.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">44.<span style="white-space: pre;"> </span>The newly made cognac must be aged in oak for at least 3 years.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">45.<span style="white-space: pre;"> </span>XO cognac has been aged for at least 4 years.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">46.<span style="white-space: pre;"> </span>Vodka can only be made from potatoes.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">47.<span style="white-space: pre;"> </span>Column stills can be run continuously.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">48.<span style="white-space: pre;"> </span>Most spirits are diluted with water before sale.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">49.<span style="white-space: pre;"> </span>Dilution also adds flavour.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">50.<span style="white-space: pre;"> </span>Most vodka is made to be as neutral as possible.</span></p><p><span style="font-family: helvetica; font-size: medium;">a)<span style="white-space: pre;"> </span>True</span></p><p><span style="font-family: helvetica; font-size: medium;">b)<span style="white-space: pre;"> </span>False</span></p><div><br /></div><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com10tag:blogger.com,1999:blog-3455356254950961578.post-1547689407307645782023-10-12T10:21:00.001+05:302023-10-12T11:29:35.123+05:30Assignment on Spirits - Whisky series 1<h3 style="text-align: left;"><span style="font-size: large;"> Whisky Assessment</span></h3><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><iframe allowfullscreen="" class="BLOG_video_class" height="380" src="https://www.youtube.com/embed/E6LOM1DcqW8" width="541" youtube-src-id="E6LOM1DcqW8"></iframe></span></div><span style="font-size: large;"><br /></span><p><span style="font-size: x-large;">1.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">What is the original meaning of the word “whisky” in Classical Gaelic?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Alcohol</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Water</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Wine</span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">2.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">Whiskey is typically aged in wooden casks made of which type of wood?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>White oak</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Redwood</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Maple</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">3.<span style="white-space: pre;"> </span>Which part of the population in Europe created the earliest types of whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Soldiers</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Farmers</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Monks</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">4.<span style="white-space: pre;"> </span>In the early stages of production, whisky is basically similar to which type of alcoholic drink?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Beer</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Vodka</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Wine</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">5.<span style="white-space: pre;"> </span>What is the benefit of blended Scotch whisky over single-malt Scotch whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Higher alcohol content</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Well-rounded flavour</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>More bitterness</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">6.<span style="white-space: pre;"> </span>What is the minimum alcohol content in most whiskies?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Around 30%</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Around 40%</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Around 50%</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">7.<span style="white-space: pre;"> </span>Scotch whisky is often distilled in a container constructed from which material?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Copper</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Lead</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Iron</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">8.<span style="white-space: pre;"> </span>What does a whisky neat mean?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Straight whisky without any mixer</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Whisky with an ice cube</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Whisky with several drops of water</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">9.<span style="white-space: pre;"> </span>What was the most popular kind of whisky in the US before the Prohibition?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Bourbon whisky</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Rye whisky</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Irish whisky</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">10.<span style="white-space: pre;"> </span>Which ingredient accounts for up to 51% of Bourbon whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Corn</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Wheat</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Barley</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">11.<span style="white-space: pre;"> </span>What does an angle’s share mean?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The amount of whisky left after the maturation process</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The amount of alcohol for the Gods</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>The amount of alcohol evaporated while ageing</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">12.<span style="white-space: pre;"> </span>Bourbon whisky is originated from which country?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The United States</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Germany</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">13.<span style="white-space: pre;"> </span>What do we call ground malt barley?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Wort</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Wheesht</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Grist</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">14.<span style="white-space: pre;"> </span>What occurs during the malting process?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Damp barley is spread on the ground for germination</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Barley is roasted before brewing</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Barley is soaked in sugar</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">15.<span style="white-space: pre;"> </span>When whisky leaves the cask right after ageing, how strong is it?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>From 15% to 20%</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>From 60% to 65%</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>From 80% to 85%</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">16.<span style="white-space: pre;"> </span>To distil whisky, you first need to make which kind of alcoholic drink?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Mead</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Beer</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Pulque</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">17.<span style="white-space: pre;"> </span>Whisky is believed to have been distilled first in which country?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Scotland</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>England</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">18.<span style="white-space: pre;"> </span>Which grain is the main ingredient in malt Scotch whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Corn</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Wheat</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Barley</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">19.<span style="white-space: pre;"> </span>What does “barrel strength” or “cask strength” mean on the label a whiskey bottle?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The whisky was aged with oak</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The producer did not dilute whisky with water</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>The whisky is more than 30 years old</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">20.<span style="white-space: pre;"> </span>Which of the following brands is an Irish whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Johnnie Walker</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Jameson</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Jim Beam</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">21.<span style="white-space: pre;"> </span>From the perspective of experts, what is the best way to drink whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>With Coke</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>With added flavours</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Without anything</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">22.<span style="white-space: pre;"> </span>What is the minimum permitted period of maturity for Scotch whisky in oak casks?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>3 years</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>4 years</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>5 years</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">23.<span style="white-space: pre;"> </span>Which step during the process of whisky distillation produces the Wort, also known as sugar solution?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Malting</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Mashing</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Fermentation</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">24.<span style="white-space: pre;"> </span>In which country is the oldest licensed distillery of whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The United States</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Ireland</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Russia</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">25.<span style="white-space: pre;"> </span>In which countries the term “whiskey” is used in replacement of “whisky”?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>England and Scotland</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The United States and Ireland</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Canada and New Zealand</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">26.<span style="white-space: pre;"> </span>What is the minimum ageing time of most Bourbon whiskey?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>1 year</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>2 year</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>No ageing time</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">27.<span style="white-space: pre;"> </span>Which of the following is a well-known variety of whiskey from the USA?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Californian whiskey</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Washington whiskey</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Tennessee whiskey</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">28.<span style="white-space: pre;"> </span>Which was the first distillery to be established in Dufftown?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Glenfiddich</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Dufftown</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Convalmore</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Pittyvaich</span></p><p><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Mortlach</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">29.<span style="white-space: pre;"> </span>Which region is famed for its typical style of peaty, smoky whiskies?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The Highlands</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The Lowlands</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Islay</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Speyside</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">30.<span style="white-space: pre;"> </span>The term "whisky" is actually the anglicised shortening of the gaelic "Uisge beatha". What did uisge beatha mean?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Water from heaven</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Heaven's dew</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Water of life</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Barley spirit</span></p><p><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Moonshine</span></p><p><span style="font-size: large;">f)<span style="white-space: pre;"> </span>Golden medicine</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">31.<span style="white-space: pre;"> </span>Notwithstanding any limited editions or special releases, which of the Johnnie Walker range regularly carries a 12 year old age statement?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Black Label</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Gold Label Reserve</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Red Label</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Blue Label</span></p><p><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Green Label</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">32.<span style="white-space: pre;"> </span>What's an angel's share?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The amount of alcohol kept aside for tasting. </span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Amount of alcohol lost to evaporation while ageing. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>The amount of alcohol offered up to the Gods. </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>The leftovers after the alcohol is bottled.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">33.<span style="white-space: pre;"> </span>Does whiskey have a real colour?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>It's originally a golden brown from all the sugar fermentation.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Yes, it's liquid gold. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>It's really colourless and only gets its colour from the barrel it's aged in. </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>It's different shades of golden.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">34.<span style="white-space: pre;"> </span>What is 'malting'?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The process of converting grain into sugar to make alcohol.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Bottling a malt whiskey. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>It's a fermentation process. </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>The act of drinking a neat malt whiskey.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">35.<span style="white-space: pre;"> </span>True or False: Whiskey can last forever.</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Unfortunately, this is a misconception. If aged & unopened for too long, the alcohol ferments further and turns poisonous.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Yes, it can last forever but continues to matures with each year it remains bottled and unopened. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Yes, it can. Unlike wine, once bottled whiskey doesn't mature. So, my 12-yr-old whiskey can remain 12 even if opened after 100 years.</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>I just want my damn whiskey.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">36.<span style="white-space: pre;"> </span>What is maturation?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Putting spirits into casks over a duration of time to blend with the wood compounds to give it a characteristic flavour. </span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The process of maturing. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>When the sugar starts turning into alcohol. </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Putting the alcohol into the copper vessels for distilling.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: x-large;">37.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">How should you store an unopened bottle of whiskey?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>In the fridge, to be taken out only when ready to open.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>In a cool and dry place, away from sunlight. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>In normal temperature, based on weather conditions. </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>In a sunlit room, but with cool temperatures.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">38.<span style="white-space: pre;"> </span>What is peated whiskey?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Whiskey with a smoky aroma, owing to it being dried over peat fire. </span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Whiskey that is slightly burned over wood while being matured. </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Whiskey that is matured in barrels in Scotland. </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Whiskey with a bit of charred wood added for flavour.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">39.<span style="white-space: pre;"> </span>What's the minimum aging time for bourbon?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>There isn't one.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>18 months</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>9 months</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">40.<span style="white-space: pre;"> </span>Wheat whiskeys are one of the most common whiskeys in North America.</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>true</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>false</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">41.<span style="white-space: pre;"> </span>What's the minimum aging process for straight bourbon?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>1 year</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>2 years</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>3 years</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">42.<span style="white-space: pre;"> </span>Put the following distilleries in order of their traditional use of peat, from lightest to heaviest: (1) Highland Park (2) Talisker (3) Laphroaig (4) Glenmorangie.</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>1, 3, 4, 2</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>4, 2, 1, 3</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>3, 2, 4, 1</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>2, 4, 3, 1</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">43.<span style="white-space: pre;"> </span>In the ageing of Scotch, which of the following is NOT an intended consequence?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Introduction of sulphur</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Evaporation </span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Coloration</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Imparting of flavour</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">44.<span style="white-space: pre;"> </span>Which of the following is NOT a stage in the malting process?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Kilning</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Germinating</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Tunning </span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Steeping</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">45.<span style="white-space: pre;"> </span>Which of these terms refers to the 40-gallon container traditionally used for whisky?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Barrel </span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Puncheon</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Hogshead</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Octave</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">46.<span style="white-space: pre;"> </span>Which of these accurately describes the relationship between first and second distillation?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Some leading distilleries omit the second distillation for their main bottling.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The second distillation begins when the alcohol from the first distillation is at 5% or more.</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>The second stage further concentrates and purifies the spirit.</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Only the second distillation uses worm tubs.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">47.<span style="white-space: pre;"> </span>If a distiller chooses to have a short fermentation, their final spirit will have a pronounced __________ character.</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>fruity</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>floral</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>spicy</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>malty</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">48.<span style="white-space: pre;"> </span>The terms "new make," "white dog" and "clearic" all refer to:</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Bottled but unlabeled whisk(e)y</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Newly distilled spirit</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Matured but not yet bottled whisk(e)y</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>A disappointing spirit</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">49.<span style="white-space: pre;"> </span>In the 1930s, which distillery started the use of triple-distillation in Irish whiskey:</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Midleton</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Tullamore</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Cooley</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Bushmills</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">50.<span style="white-space: pre;"> </span>Which is the previous step of whisky distillation</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>produces the Wort, also known as sugar solution.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Malting</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Mashing</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Fermentation</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">51.<span style="white-space: pre;"> </span>Which chemical compounds contribute to the roasted character of whiskey?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Carbonyl</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Sulfur</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Fatty acids</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">52.<span style="white-space: pre;"> </span>Whisky distillation in Scotland can trace its roots back to the early Celts, although it's unlikely we would recognise or enjoy the fiery spirit they produced. This early spirit was known by what Gaelic name?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>aqua vitae.</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Té Bheag</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Poit Dhubh</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>uisge beatha</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">53.<span style="white-space: pre;"> </span>Whisky distilling soon proved popular in Scotland and became part of the social life. However, in the 17th Century, whisky production was driven underground - why?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Whisky was banned in Scotland</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Beer became very popular</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Taxes on malt and whisky were introduced.</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>The English started producing whisky</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">54.<span style="white-space: pre;"> </span>Whisky production had so far only been of malt whisky and in small amounts. However, in 1831 the Patent Still was invented which allowed a continuous distillation process and thus enabled the introduction of grain whisky. Who invented the new still?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>James Naysmith</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>David Dunbar Buick</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>John Loudon McAdam</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Aeneas Coffey</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">55.<span style="white-space: pre;"> </span>The whisky distillation process comprises 5 steps. Which step produces the sugar solution known as the Wort?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Distillation</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Malting</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Mashing</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Fermentation</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">56.<span style="white-space: pre;"> </span>What type of previously used oak casks are most preferred for the maturation process?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Sherry</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Beer</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Port</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Cognac</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">57.<span style="white-space: pre;"> </span>Which is the oldest of these single malt whisky distilleries?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Glenlivet</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Glenmorangie</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Bowmore</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Glenfiddich</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">58.<span style="white-space: pre;"> </span>Many whisky distilleries have distinctive names that even Scots find difficult to pronounce. How would you pronounce the name of this Islay single malt - Laphroaig?</span></p><p><span style="font-size: large;">a)<span style="white-space: pre;"> </span>La froyg</span></p><p><span style="font-size: large;">b)<span style="white-space: pre;"> </span>La fraig</span></p><p><span style="font-size: large;">c)<span style="white-space: pre;"> </span>La proyg</span></p><p><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Laf proyg</span></p><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com6Chandigarh, India30.7333148 76.77941792.4230809638211532 41.6231679 59.043548636178841 111.9356679tag:blogger.com,1999:blog-3455356254950961578.post-8502088464476795252023-10-12T09:07:00.001+05:302023-10-12T09:07:37.994+05:30Assignment on wine series 1<div><span style="font-size: large;"><br /></span></div><h3 style="text-align: left;"><span style="font-size: large;">Assignment on wines</span></h3><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBJ2pAHD3NMKkVFB9GMIErBBzhush0zoeCG7IAIupcqtK6yaaTHs29dCF0eEUCH5h5QQOuyM51u3hD6cFAiBwU1ItgmiDfm8rvMPDHi-DyGd48eLyzy7NJYwP9utn0XCv-h-YLwlcpuCykU0rHKOLok62BI0bxXNxTefIz5Fii5_B01ZP4Uzia2ky3JQP/s3323/pexels-photo-391213.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3323" data-original-width="2925" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBJ2pAHD3NMKkVFB9GMIErBBzhush0zoeCG7IAIupcqtK6yaaTHs29dCF0eEUCH5h5QQOuyM51u3hD6cFAiBwU1ItgmiDfm8rvMPDHi-DyGd48eLyzy7NJYwP9utn0XCv-h-YLwlcpuCykU0rHKOLok62BI0bxXNxTefIz5Fii5_B01ZP4Uzia2ky3JQP/w353-h400/pexels-photo-391213.jpeg" width="353" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">wine quiz</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="416" src="https://www.youtube.com/embed/JDLAafnERE0" width="634" youtube-src-id="JDLAafnERE0"></iframe></div><br /><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><br /></span></div><div><div><span style="font-size: large;">1.<span style="white-space: pre;"> </span>What kind of grape is Cabernet Sauvignon?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Pink</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Red</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>White</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">2.<span style="white-space: pre;"> </span>Rosé wine can only be made with pink grapes.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>True</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>False</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">3.<span style="white-space: pre;"> </span>Winemaking began in France.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>True</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>False</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">4.<span style="white-space: pre;"> </span>What is sparkling wine in Spain called?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Champagne</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Prosecco</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Sekt</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Cava</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">5.<span style="white-space: pre;"> </span>What does it mean when a wine is "corked"?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The wine is sealed with a cork.</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The wine has been open too long.</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>The wine has a fault because of a bad cork.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">6.<span style="white-space: pre;"> </span>Shiraz and Syrah are the same grape.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>True</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>False</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">7.<span style="white-space: pre;"> </span>Which is not located in Bordeaux?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Margaux</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Vouvray</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Pomerol</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Medoc</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">8.<span style="white-space: pre;"> </span>What is the main white grape of Burgundy?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Sauvignon Blanc</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Chenin Blanc</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Chardonnay</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Vioginer</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">9.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">How many pounds of grape are needed to make a bottle of wine?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>10lbs</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>2.5lbs</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>6lbs</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>.75lbs</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">10.<span style="white-space: pre;"> </span>Which is NOT a style of Port?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Ruby</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Amontillado</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Colheitas</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>LBV</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">11.<span style="white-space: pre;"> </span>What is the most famous region of France known for its Chardonnay wines?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Nuits-Saint-George</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Burgundy</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Pfalz</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Margaret RIver</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">12.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">_______ adds buttery and creamy flavors to the wine.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Fermenting with peels</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Barrel fermenting</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Malolactic fermentation</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Fermenting in stainless-steel vessels</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">13.<span style="white-space: pre;"> </span>If grapes are grown in scorching temperatures, what can happen?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The grapes become bloated, and flavors are diluted. </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The grapes over-ripen. </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>The leaves on the vine shut down. </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>The grapes take longer to ripen.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">14.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">A standard ISO tasting glass is how tall?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>120-130 mm. </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>100-110 mm. </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>140-150 mm </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>150-160 mm</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">15.<span style="white-space: pre;"> </span>The taste buds that detect bitterness are located in the center of the tongue.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>True </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>False</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">16.<span style="white-space: pre;"> </span>Hotter climates encourage what in red wine?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Higher color and tannin </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Higher alcohol content </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Fuller body </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>All of the above</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">17.<span style="white-space: pre;"> </span>Which is a traditional Protected Designation of Origin term for Italian wines?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Indicazione Geografica Protetta (IGP) </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Denominazione di Origine Controllata e Garantita (DOCG)C. </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>"Denominazione d'Origine Protetta" (DOP)</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Denominacion de Origen Calificada (DOCa)</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">18.<span style="white-space: pre;"> </span>Chablis Chardonnays are:</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Medium-Dry </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Bone-Dry. </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Sweet </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Medium Sweet</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">19.<span style="white-space: pre;"> </span>What is the wine-making process for red wines?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Crushed, pressed, fermented, matured, bottled. </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Crushed, pressed, fermented, bottled, matured. </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Pressed, crushed, fermented, matured, bottled. </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Crushed, fermented, pressed, matured, bottles.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">20.<span style="white-space: pre;"> </span>Pinot Noir grapes prefer what climate?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Cool climate </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Moderate climate </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Warm climate </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>All of the above</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">21.<span style="white-space: pre;"> </span>Chardonnay can grow in what climate?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Cool climates </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Moderate climates </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Warm climates </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>All of the above</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">22.<span style="white-space: pre;"> </span>What flavors are added to the wine by "maturing with oxygen?"</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Coffee </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Walnut </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Toffee </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Buttery </span></div><div><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Vanilla </span></div><div><span style="font-size: large;">f)<span style="white-space: pre;"> </span>Hazelnut </span></div><div><span style="font-size: large;">g)<span style="white-space: pre;"> </span>Fig</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">23.<span style="white-space: pre;"> </span>Chardonnay wines tend to be:</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Full-bodied, high-tannin, and dry </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Full-bodied, weighty, and creamy </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Light-bodied, soft tannin, and high-acid </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Medium-bodied, sweet, and fruity</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">24.<span style="white-space: pre;"> </span>Select the correct fermentation temperatures.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Red 20-32ºC. </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>White 12-22ºC. </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Rose 20-32ºC. </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>White 10-22ºC. </span></div><div><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Rose 12-22ºC. </span></div><div><span style="font-size: large;">f)<span style="white-space: pre;"> </span>Red 22-30ºC</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">25.<span style="white-space: pre;"> </span>Choose the most crucial factors needed to grow grapes.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>CO2</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Fertilizer </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Water </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Warmth </span></div><div><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Pest control </span></div><div><span style="font-size: large;">f)<span style="white-space: pre;"> </span>Sunlight </span></div><div><span style="font-size: large;">g)<span style="white-space: pre;"> </span>Nutrients</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">26.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">Most vines grow best how far from the equator?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>0-20º </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>20-40º </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>30-50º </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>50-60º</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">27.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">North America's most prestigious Cabernet Sauvignon and Merlot region is located in _____________, California.</span></div><div><span style="font-size: large;"><br /></span></div><div><br /></div><div><span style="font-size: large;">28.<span style="white-space: pre;"> </span>Present in wine grapes, citrus fruits and other produce, which of these compounds is an essential component of wine, enlivening it and shaping its flavors and aftertaste?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Acid</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Fat</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Cane</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Oïdium</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">29.<span style="white-space: pre;"> </span>During a tasting, a wine professional might use words like “primary,” “secondary” and “tertiary” to refer to which aspect of a wine?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Its tannins</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Its sugars</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Its flavors</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Its labels</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">30.<span style="white-space: pre;"> </span>If you’re ever on a wine-tasting tour of Germany, you may discover many bottles bearing which classification?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Landwein</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Tafelwein</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Kognakwein</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Both A and B are correct</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">31.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">How does red wine get its color?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Artificial coloring </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Contact with grape skins during fermentation </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Crushing the grapes </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Reaction from contact with the type of yeast</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">32.<span style="white-space: pre;"> </span>Woe to the winemaker who finds this tiny, invasive aphid in their vineyard, attacking the roots of vines:</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Phylloxera</span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Flor</span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Botrytis</span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Spider mite</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">33.<span style="white-space: pre;"> </span>How do rose wines obtain their pink color?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Contact with skins for a short period of time </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Blending of a finished red and white wine </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Addition of water to a finished red wine </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Both A and B</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">34.<span style="white-space: pre;"> </span>How does sparkling wine get its bubbles?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Carbonation </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Secondary fermentation in the bottle </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Secondary fermentation in a sealed tank </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>All of the above</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">35.<span style="white-space: pre;"> </span>Most wines are at their best if stored in a cellar for at least 10 years.</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>True </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>False</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">36.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">How should wine be stored?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>In a cool, dark location </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>In a warm, bright location to prevent mold </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Near vibrations (stairs, elevator) to prevent sediment build up</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">37.<span style="white-space: pre;"> </span>A wine that smells musty or of wet cardboard when opened is a sign of</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Oxidation </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>A good Merlot </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Long growing season </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Cork taint</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">38.<span style="white-space: pre;"> </span>Why are wines traditionally stored on their side?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Provides easy access to all wines in a rack </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Keeps the cork moist </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Result of influential cabinet makers in the 12th century </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Less likely to fall in case of an earthquake</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">39.<span style="white-space: pre;"> </span>What are tannins?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Compounds in red wine added by grape skins, seeds, stems, and contact with oak </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>The technical description for a "leathery" taste in wine </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Synthetic corks </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>How the wine clings to the side of a glass, also referred to as "legs"</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">40.<span style="white-space: pre;"> </span>Red wines from the Bordeaux region are</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Full bodied wines made from Cabernet Sauvignon, Merlot, and Cabernet Franc </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Full bodied wines made from Syrah, Grenache, and Mourvedre </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Medium bodied wines made from Pinot Noir </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Medium bodied wines made from Sangiovese </span></div><div><span style="font-size: large;">e)<span style="white-space: pre;"> </span>Medium bodied wines made from Tempranillo</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">41.<span style="white-space: pre;"> </span>Which red wine is usually served slightly chilled?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Cabernet Sauvignon </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Malbec </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Beaujolais-Nouveau </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Shiraz</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">42.<span style="white-space: pre;"> </span>Why is red wine typically paired with heavier meats such as beef?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>The tannins help to break apart the meat while chewing </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>A white wine would be overpowered by the strong flavors of the meat </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>A red wine can balance well with the pronounced flavors of the meat </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>All of the above</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">43.<span style="white-space: pre;"> </span>What color of wine would you pair with a pasta dish?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>A full bodied red </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>A crisp, high acid white </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>It depends on the sauce </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>A heavily oaked Chardonnay</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">44.<span style="white-space: pre;"> </span>Which white wine is typically light in body, lower in alcohol, and frequently off-dry (slightly sweet)?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Chardonnay </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Sauvignon Blanc </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Riesling</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">45.<span style="white-space: pre;"> </span>Which country produces Sherry?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Italy </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>France </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Portugal </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Spain</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">46.<span style="white-space: pre;"> </span>What is the name for sparkling wine from Spain?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Champagne </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Prosecco </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Cava </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Asti</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">47.<span style="white-space: pre;"> </span>Traditional and tank method are two ways to make which type of wine?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Still </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Distilled </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Sparkling </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Fortified</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: x-large;">48.</span><span style="font-size: x-large; white-space: pre;"> </span><span style="font-size: x-large;">What is the difference between red wine and white wine?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>White wine is made from different grapes </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>Red wine is harvested later </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>When making red wine, the skins of the grapes are left in the wine during fermentation </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>The skins of red wine grapes are darker in color</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">49.<span style="white-space: pre;"> </span>What is the difference between looking at a French wine and an American, in terms of how it's labeled?</span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>French wine is more expensive </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>American wine marked with alcohol content </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>American wine is more regulated in terms of what it can be called </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>French wine is labeled by where it is made</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><span>50.</span><span style="white-space: pre;"> </span><span>Sangiovese </span><span>is the type of grape used to make...</span></span></div><div><span style="font-size: large;">a)<span style="white-space: pre;"> </span>Bordeaux style wine </span></div><div><span style="font-size: large;">b)<span style="white-space: pre;"> </span>White table wine </span></div><div><span style="font-size: large;">c)<span style="white-space: pre;"> </span>Chianti style wine </span></div><div><span style="font-size: large;">d)<span style="white-space: pre;"> </span>Rose wine</span></div></div><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com2Chandigarh, India30.7333148 76.77941792.4230809638211532 41.6231679 59.043548636178841 111.9356679tag:blogger.com,1999:blog-3455356254950961578.post-16490712064294483332023-09-28T09:08:00.004+05:302023-10-10T10:16:28.108+05:30Assignment / Assessment on French Wines 1<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWFT8j4a6Ob68E3BXe88aya6iCwQGAK9gBlzIb2rva9zumJE8yOp_hJsfSGQ34-d5aGMw_b1vpko2Mz3fakIG6d7uz7jEP5Ta5DNjmzBepSTUwzsy8gtErkOr_Nxd2PiB2bX2ivZ2HMSUYEvWuXH_kijMnWY8jpQBbAIAw0T5ehU3HO1zuPFlh9NDGWr/s1000/71Rhz1fqYsL._AC_UF1000,1000_QL80_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="919" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWFT8j4a6Ob68E3BXe88aya6iCwQGAK9gBlzIb2rva9zumJE8yOp_hJsfSGQ34-d5aGMw_b1vpko2Mz3fakIG6d7uz7jEP5Ta5DNjmzBepSTUwzsy8gtErkOr_Nxd2PiB2bX2ivZ2HMSUYEvWuXH_kijMnWY8jpQBbAIAw0T5ehU3HO1zuPFlh9NDGWr/s320/71Rhz1fqYsL._AC_UF1000,1000_QL80_.jpg" width="294" /></a></div><br /><h3 style="text-align: left;"><span style="color: #2b00fe;"> Food and beverage operation Assessment on French wines</span></h3><div><br /><div>1.<span style="white-space: pre;"> </span>Which grape is not associated with Bordeaux?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>1</div><div>a)<span style="white-space: pre;"> </span>Cabernet Sauvignon</div><div>b)<span style="white-space: pre;"> </span>B. Merlot</div><div>c)<span style="white-space: pre;"> </span>C. Syrah</div><div>d)<span style="white-space: pre;"> </span>D. Cabernet Franc</div><div><br /></div><div>2. The red grape of Burgundy is what?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span>1</div><div>a)<span style="white-space: pre;"> </span>Malbec</div><div>b)<span style="white-space: pre;"> </span>Syrah</div><div>c)<span style="white-space: pre;"> </span>Sangiovese</div><div>d)<span style="white-space: pre;"> </span>Pinot Noir</div><div><br /></div><div>3. To which of the following statement Bordeaux wines are associated.<span style="white-space: pre;"> <span> </span><span> </span></span>1</div><div>a)<span style="white-space: pre;"> </span>Bordeaux counts for one third of the good quality French wine (AOC).</div><div>b)<span style="white-space: pre;"> </span>Bordeaux wines are also Called Claret in Great Britain.</div><div>c)<span style="white-space: pre;"> </span>90% of the wine produced here is red</div><div>d)<span style="white-space: pre;"> </span>All of the above</div><div><br /></div><div>4. Domaine de la Romanée-Conti can be found in what growing region of France.<span style="white-space: pre;"> </span>1</div><div>a)<span style="white-space: pre;"> </span>Bordeaux</div><div>b)<span style="white-space: pre;"> </span>Champagne</div><div>c)<span style="white-space: pre;"> </span>Rhone Valley</div><div>d)<span style="white-space: pre;"> </span>Burgundy</div><div><br /></div><div>5. What is the lowest classification of French wine?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span> </span>1</div><div>______________________</div><div><br /></div><div>6. What do we call a wine estate in Bordeaux?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span> </span>1</div><div>______________________</div><div><br /></div><div>7. What are the 2 main white grapes of Bordeaux?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>1</div><div>_____________________<span> </span><span> </span></div><div><br /></div><div>8. What type of wine is Sauternes known for?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>1</div><div>_____________________</div><div><br /></div><div>9. what kind of famous soil is found in Chablis?<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>1</div><div>_____________________</div><div><br /></div><div>10. Classify wine regions of France.<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span>3</div><div><br /></div><div>11. Give three red and three white wines of France also mention region.<span style="white-space: pre;"> </span>3</div><div><br /></div><p></p></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0tag:blogger.com,1999:blog-3455356254950961578.post-29820764826572124992023-01-09T11:48:00.003+05:302023-01-09T11:48:46.217+05:30Beneficial role of microorganisms<h1 style="text-align: left;">Beneficial role of microorganisms</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbWy3Tn4ptNJODqpS2GS4dVXFMjKGet_-qbDnI3ZQeR4GKxYfPE5EDJSnnGFrPABPalfK-rVNTCofqaeTSYoL56X6VRxlWHXdA-PwfJbA_8ChMCgfJnkwM2RKvW1YSHRRt0TmaGgOt5d4NHVHdvXXcvN8FvZSFwCskh2JtxSg25Bnpouj5HALhVoTdg/s1280/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbWy3Tn4ptNJODqpS2GS4dVXFMjKGet_-qbDnI3ZQeR4GKxYfPE5EDJSnnGFrPABPalfK-rVNTCofqaeTSYoL56X6VRxlWHXdA-PwfJbA_8ChMCgfJnkwM2RKvW1YSHRRt0TmaGgOt5d4NHVHdvXXcvN8FvZSFwCskh2JtxSg25Bnpouj5HALhVoTdg/w640-h360/Slide1.JPG" width="640" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGObdlRNjdCctZzIU7CWRX-Bs964wABQk614mLmbWzaui8GMqV8MIEkOvQa4INFgyDc75us-rl7Bhk93XkueTVgxcWSmny0KJfVpMFbl7SJqtw1r-6TGksVeyNDYznR6Wq8i0KTPfEEhEbMZNsQzjMHZ87J6L_7XA7KFyQ7HM6Uc875l5UO6zEXTjMBg/s1280/Slide2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGObdlRNjdCctZzIU7CWRX-Bs964wABQk614mLmbWzaui8GMqV8MIEkOvQa4INFgyDc75us-rl7Bhk93XkueTVgxcWSmny0KJfVpMFbl7SJqtw1r-6TGksVeyNDYznR6Wq8i0KTPfEEhEbMZNsQzjMHZ87J6L_7XA7KFyQ7HM6Uc875l5UO6zEXTjMBg/w640-h360/Slide2.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Microorganisms in food production</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhRLEPTYd4Boz35jXagIGEmPQXJi8gii2_ExWkiO_SB_4Biwli1Y48wq9ZArALxUAxLlb6fPO0KbSEb8lf8ZhvEmbhdooe1j58-06XIpTWvifMT46pP_AODhG___6PS6HbzEPqRR2k9E1lxRZfS-VXWX88fqyn_arzk5qQv_-WziVg0TNgSqdYFfQYw/s1280/Slide3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhRLEPTYd4Boz35jXagIGEmPQXJi8gii2_ExWkiO_SB_4Biwli1Y48wq9ZArALxUAxLlb6fPO0KbSEb8lf8ZhvEmbhdooe1j58-06XIpTWvifMT46pP_AODhG___6PS6HbzEPqRR2k9E1lxRZfS-VXWX88fqyn_arzk5qQv_-WziVg0TNgSqdYFfQYw/w640-h360/Slide3.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">fermentation</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPZh9qjujv8k37T81VqQV-Vzt_0jMjCxo9VDF_C3d3ryFbJcV4CnwLr7YpdK5LLTTjppCF8uoiVtBXqKIyj4SXnHNhMnlv2pX2WR5oV4ckNb3HVtUM1XTOuvyFLgbFHaVKf8e7e0ZJRdrZ_c6wGMU9hKCYQk8NoYKW6NHdP0IunPDHgXnu2mX5PK_nw/s1280/Slide4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPZh9qjujv8k37T81VqQV-Vzt_0jMjCxo9VDF_C3d3ryFbJcV4CnwLr7YpdK5LLTTjppCF8uoiVtBXqKIyj4SXnHNhMnlv2pX2WR5oV4ckNb3HVtUM1XTOuvyFLgbFHaVKf8e7e0ZJRdrZ_c6wGMU9hKCYQk8NoYKW6NHdP0IunPDHgXnu2mX5PK_nw/w640-h360/Slide4.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-V9_8FGK0ECXIIBw0c1UqfYqthRHfolpi7XBzmcvEZ6XwYf3b38S7rNLTvZofHLHbOAhmR90nIjA1GA10SAeHdNH_4UHRW7HGXlEkp_w_XdvlQ9KqnTRFkFC7JmB13QKzyf2VY8KB0Rki52TD_qIX2GaOdvbyXYYK5DBSzE5uBZTV8vGFy0QpOV2VQ/s1280/Slide5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-V9_8FGK0ECXIIBw0c1UqfYqthRHfolpi7XBzmcvEZ6XwYf3b38S7rNLTvZofHLHbOAhmR90nIjA1GA10SAeHdNH_4UHRW7HGXlEkp_w_XdvlQ9KqnTRFkFC7JmB13QKzyf2VY8KB0Rki52TD_qIX2GaOdvbyXYYK5DBSzE5uBZTV8vGFy0QpOV2VQ/w640-h360/Slide5.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiS7Bspli4sQaYhnDGFN7hN6eH2WY2e7F_aNmidmJNdvai7If0QuU0FFhEuOzgkBB6LEHDV9x8lFDLvr8W59G1w9dIOQ-EFU8DPYnYRTRnVewo4tIyD_BViw_juKlXTMqPuuwvqwO-8Zhu4TlT1Z-K1sEY0F0upyClBmciXX9vpvWuOyxyl6ujvSsdXQ/s1280/Slide6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiS7Bspli4sQaYhnDGFN7hN6eH2WY2e7F_aNmidmJNdvai7If0QuU0FFhEuOzgkBB6LEHDV9x8lFDLvr8W59G1w9dIOQ-EFU8DPYnYRTRnVewo4tIyD_BViw_juKlXTMqPuuwvqwO-8Zhu4TlT1Z-K1sEY0F0upyClBmciXX9vpvWuOyxyl6ujvSsdXQ/w640-h360/Slide6.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGj1p2n8Zaj4z7hTswzbWX7rlYZg4CyCMx5YNiPJWAqwsgxQouogWqOSl21i2adiBYQIwJ4RdZkHjaUlfN-Ql6NSUqfWZyejdFPEGnyAjfW0QSUYjmqHX-QchIGIBrkLwsE0p_BBazje8VvVJQCc7UdYuZXknLEApYSEeUxOJUaNWh19gIU9xc5f_JSg/s1280/Slide7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGj1p2n8Zaj4z7hTswzbWX7rlYZg4CyCMx5YNiPJWAqwsgxQouogWqOSl21i2adiBYQIwJ4RdZkHjaUlfN-Ql6NSUqfWZyejdFPEGnyAjfW0QSUYjmqHX-QchIGIBrkLwsE0p_BBazje8VvVJQCc7UdYuZXknLEApYSEeUxOJUaNWh19gIU9xc5f_JSg/w640-h360/Slide7.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvjzKvbw3pqnOkYbAY1dzOoZ9Y1848mOP3lOh3rt_etuzAV989272_D3-1X0R3GJoAp8x_weYdSJTyT2vCKzeDgHNeUhzvE-b44SwZxT4DMqK0mayL2weo2Xr8bWq35ATaqd9ALD8FSMZWbk5b86qlAbfn-gKbWdz7P_TNXOVZlsci4M5OvCu1aMQ1g/s1280/Slide8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvjzKvbw3pqnOkYbAY1dzOoZ9Y1848mOP3lOh3rt_etuzAV989272_D3-1X0R3GJoAp8x_weYdSJTyT2vCKzeDgHNeUhzvE-b44SwZxT4DMqK0mayL2weo2Xr8bWq35ATaqd9ALD8FSMZWbk5b86qlAbfn-gKbWdz7P_TNXOVZlsci4M5OvCu1aMQ1g/w640-h360/Slide8.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYRsdDkd9R9l4ZcB2V4KCG0zEoJSgWruIjlP280J3-d_7dDZLGRACPSDm87rE4PXbcbPJJFwPXRDlbk9kOhF73_wtAuXvjrWUu5mSvaLRDivz8DaoIm1bvY_pFUgV6vuaR_DNvHOes1SKCQdfgneOpfd9hAJg0hfeKzWqHHnfJXd5nKYusRrovHMiGQ/s1280/Slide9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYRsdDkd9R9l4ZcB2V4KCG0zEoJSgWruIjlP280J3-d_7dDZLGRACPSDm87rE4PXbcbPJJFwPXRDlbk9kOhF73_wtAuXvjrWUu5mSvaLRDivz8DaoIm1bvY_pFUgV6vuaR_DNvHOes1SKCQdfgneOpfd9hAJg0hfeKzWqHHnfJXd5nKYusRrovHMiGQ/w640-h360/Slide9.JPG" width="640" /></a></div><br /><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com1tag:blogger.com,1999:blog-3455356254950961578.post-23035466098085333732023-01-09T11:12:00.001+05:302023-01-09T11:38:37.619+05:30Microorganism in food<p> </p><p align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-size: 14pt; line-height: 107%;">MICRO ORGANISMS IN FOOD<o:p></o:p></span></b></p><p align="center" class="MsoNormal" style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDRXbOcBFKgxsFNH_YY_PIq_9ClaL5-2Cht-7gArgkXfQXCw39HYcDcHMFEomiXgNAhHY-hfJXIQhhUfJTX6PqBWTFdZSzjZWJ6rBIdv3MoiSgl34snnz0iU76uma8dC03dn6nfSoxUqZ5vlLpuutrRHRwhEWtfmC1aygQnTUeRfzKdly7NXA_IPDcg/s534/What%20are%20Microorganisms.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="393" data-original-width="534" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDRXbOcBFKgxsFNH_YY_PIq_9ClaL5-2Cht-7gArgkXfQXCw39HYcDcHMFEomiXgNAhHY-hfJXIQhhUfJTX6PqBWTFdZSzjZWJ6rBIdv3MoiSgl34snnz0iU76uma8dC03dn6nfSoxUqZ5vlLpuutrRHRwhEWtfmC1aygQnTUeRfzKdly7NXA_IPDcg/w400-h295/What%20are%20Microorganisms.png" width="400" /></a></b></div><b><br /><span style="font-size: 14pt; line-height: 107%;"><br /></span></b><p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>General characteristics<span style="mso-spacerun: yes;">
</span><o:p></o:p></b></p>
<p class="MsoNormal">•<span style="mso-tab-count: 1;"> </span>Bacteria
are minute unicellular plant like microorganisms. The length of bacterial cell
is about 1um and smaller than this in diameter. Bacteria are classified
according to the shapes of their shells. Cocci is spherical in shape, bacilli,
elongated cylindrical forms, spiral, they can pass through natural pores of
foods. Bacterial spores are seed like and they are more resistant to most processing
conditions than yeast or mold spores. <o:p></o:p></p>
<p class="MsoNormal">•<span style="mso-tab-count: 1;"> </span>Bacteria
with few exceptions, cannot grew in media as acid as those in which yeast and
mold thrive. They multiply by cell division. Under favourable conditions
bacteria can double their number every 30 min. Some bacteria cannot tolerate oxygen
(anaerobes) and some require oxygen for growth (aerobes). Some can grow in an
atmosphere devoid of oxygen but manage also in air (facultative anaerobes) <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIGVL1p1Cz2EDnuBlt_qzJFgj-4DWt-Rm957O3NoO-K_PhveA6bR5PFT-Vg7RtRm2r6kEbwZm3-YpT7ILHfd6shWQa9Op5jjkt_F7tTwirmxqcwjZGqXGpyXfUjFmlSNo6bmmniewFYgPxweIjTNu2iH15_GTKIINb-PLeqNnFOEBOSAskDJ6g0yblQ/s960/Slide2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIGVL1p1Cz2EDnuBlt_qzJFgj-4DWt-Rm957O3NoO-K_PhveA6bR5PFT-Vg7RtRm2r6kEbwZm3-YpT7ILHfd6shWQa9Op5jjkt_F7tTwirmxqcwjZGqXGpyXfUjFmlSNo6bmmniewFYgPxweIjTNu2iH15_GTKIINb-PLeqNnFOEBOSAskDJ6g0yblQ/w640-h480/Slide2.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Microorganism</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPCElFbae3yIRdcEomXdaGcRE8dIXX26p-MrpPit_bR5z1J938YO7xkn_Pww4fPHkbauyVQ3mKxBdXQHyNgp7hnTRF8z52z9tSLoW88XkAV9FINo_ek0DAiYG6kIpniXA5OB0ZBsYbFEACmsCyEuBJ-49tALF-5g1jSToLA7EYtx0zZHv_CSPGx5zFA/s960/Slide3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPCElFbae3yIRdcEomXdaGcRE8dIXX26p-MrpPit_bR5z1J938YO7xkn_Pww4fPHkbauyVQ3mKxBdXQHyNgp7hnTRF8z52z9tSLoW88XkAV9FINo_ek0DAiYG6kIpniXA5OB0ZBsYbFEACmsCyEuBJ-49tALF-5g1jSToLA7EYtx0zZHv_CSPGx5zFA/w640-h480/Slide3.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Types of microorganism</td></tr></tbody></table><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="mso-spacerun: yes;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="mso-spacerun: yes;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OhcIdskkeCHkZ7UJ1AWVmoskpnZieYCX_pG3ylKEHxZejqCDo2WYE7Fj-oWIHCMh2dkmyceUI5D-PLLgC9p_B3Pa2PgbYZzjj6RFy3LtJIQ_yOBwfveQ2fRReiv9WdGfvOHd4aygCxnIl3Flkm-MtDHtTCDVmc7uar35ypaUo99aj_3TNy-GGnKUkA/s960/Slide4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OhcIdskkeCHkZ7UJ1AWVmoskpnZieYCX_pG3ylKEHxZejqCDo2WYE7Fj-oWIHCMh2dkmyceUI5D-PLLgC9p_B3Pa2PgbYZzjj6RFy3LtJIQ_yOBwfveQ2fRReiv9WdGfvOHd4aygCxnIl3Flkm-MtDHtTCDVmc7uar35ypaUo99aj_3TNy-GGnKUkA/w640-h480/Slide4.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bacteria</td></tr></tbody></table></div><span style="mso-spacerun: yes;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmr7ygrgt1SNsZ7YkddGJ4GKviXak5gSYqaDrOH81LJARWwMh-vI-I2Z0fuRaWkIDr7rXQV0xphKRo7GWuxTQcxh1yceY4hx56SCyZ--pBkhmxskuyYJau9eYFrOzOvVrAo6s7e92e_qMaRFWCzymGgwTSQKbdm_AGLKWYESx1GS2d9OvAHhgmxr_Y7w/s960/Slide5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmr7ygrgt1SNsZ7YkddGJ4GKviXak5gSYqaDrOH81LJARWwMh-vI-I2Z0fuRaWkIDr7rXQV0xphKRo7GWuxTQcxh1yceY4hx56SCyZ--pBkhmxskuyYJau9eYFrOzOvVrAo6s7e92e_qMaRFWCzymGgwTSQKbdm_AGLKWYESx1GS2d9OvAHhgmxr_Y7w/w640-h480/Slide5.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Types of bacteria<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzFZydhwDtkJeC0LTb_D6ium45ZwfO-cyqAvoUM-tgkO-DmxoU9_RbqpetiICcHf0rVy5S1dWEkOpEY1ZP_8dKc2O9pQXMe65QB8TefyLjG1VqcqJT_yZ6Wk_vYQ7TiY7Zjx-C-aTW7OixlIkR9pBHk4BiJ8PtChtmoH5zLQoO6vGho30JFGcFvp8og/s960/Slide6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzFZydhwDtkJeC0LTb_D6ium45ZwfO-cyqAvoUM-tgkO-DmxoU9_RbqpetiICcHf0rVy5S1dWEkOpEY1ZP_8dKc2O9pQXMe65QB8TefyLjG1VqcqJT_yZ6Wk_vYQ7TiY7Zjx-C-aTW7OixlIkR9pBHk4BiJ8PtChtmoH5zLQoO6vGho30JFGcFvp8og/w640-h480/Slide6.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Structure of bacterial cell</td></tr></tbody></table></span><br /><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kxsk54l3r3GeRdi8zfczvAryWYrO36NSE5YNTJ9C4m8iSi-vkmOFTvjg3v4KYk9uWJrPpoSGbpZrfTX8fy-k6wRExPJepx15vGFC2N5HrkW92h5bAClfjvf9_hYl4Zltk5vV12CPythci-l8yNGdlibRKMz7ggt-pTzKt-9-DjBYowOzcidj4ONrmg/s960/Slide7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kxsk54l3r3GeRdi8zfczvAryWYrO36NSE5YNTJ9C4m8iSi-vkmOFTvjg3v4KYk9uWJrPpoSGbpZrfTX8fy-k6wRExPJepx15vGFC2N5HrkW92h5bAClfjvf9_hYl4Zltk5vV12CPythci-l8yNGdlibRKMz7ggt-pTzKt-9-DjBYowOzcidj4ONrmg/w640-h480/Slide7.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Forms of bacteria</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzlLAIg5uYZ8_7Y1nDU7iaP-MvuFfj3LELX1o0JmvF3TaGUDUyNi_krJYJYkWyVxSZFRszraOn6uUwqqK4dorKtqWYcIJByyDxFDgGfgECuQmsx0bPYHkXB1AlMb5gWXRTmILqUsTvVYG7_QdC80rz6w5nFWlPq7mJGDhQU2c_2D_LAfNV9RMptqaGA/s960/Slide8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzlLAIg5uYZ8_7Y1nDU7iaP-MvuFfj3LELX1o0JmvF3TaGUDUyNi_krJYJYkWyVxSZFRszraOn6uUwqqK4dorKtqWYcIJByyDxFDgGfgECuQmsx0bPYHkXB1AlMb5gWXRTmILqUsTvVYG7_QdC80rz6w5nFWlPq7mJGDhQU2c_2D_LAfNV9RMptqaGA/w640-h480/Slide8.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Reproduction of bacteria</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="mso-spacerun: yes;"><br /></span><o:p></o:p><p></p>
<p class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8g5BPnw_XfhruBOB1rW_2DipkGTWoEW39GHcyj6G7aMzw_Zes13Xu_Ql1uZzLm4MECaKdeU2wDpaANyja_63K0jLZMLW4fdzHWhc6B1hcdd8W9YrE2068wGA2OBi3nTiwKJ9qL2kujQ6bDwf8R0Sh0b_5IxLay2KEPmlG4euHLi4Sp3ey5kBA8ovJg/s960/Slide9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8g5BPnw_XfhruBOB1rW_2DipkGTWoEW39GHcyj6G7aMzw_Zes13Xu_Ql1uZzLm4MECaKdeU2wDpaANyja_63K0jLZMLW4fdzHWhc6B1hcdd8W9YrE2068wGA2OBi3nTiwKJ9qL2kujQ6bDwf8R0Sh0b_5IxLay2KEPmlG4euHLi4Sp3ey5kBA8ovJg/w640-h480/Slide9.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bacterial growth cycle</td></tr></tbody></table><br /><b><br /></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwYUA6j_MSA1p4r75O8ql6L6iLART6PtBbiCxRhwYC4TKj4lT5F8Zy1P3-DQlAS7oK9U3nAwiMYSqZni8PgJZmDdf9XURPEhofMiA_JTVMIt_qE0fH3sFb8ZB3HDVubnUGoe-flJLp8LRaYsRUDlr_xVuSAawMnHqS6Bfyt_SBuyBSI4cP_zrGUVHaQ/s960/Slide10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwYUA6j_MSA1p4r75O8ql6L6iLART6PtBbiCxRhwYC4TKj4lT5F8Zy1P3-DQlAS7oK9U3nAwiMYSqZni8PgJZmDdf9XURPEhofMiA_JTVMIt_qE0fH3sFb8ZB3HDVubnUGoe-flJLp8LRaYsRUDlr_xVuSAawMnHqS6Bfyt_SBuyBSI4cP_zrGUVHaQ/w640-h480/Slide10.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Lag phase</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeMkc9Eybdb1mCr-H5zKrkL4wwIrfimcXFBoUk5f3mUFAC4pMS-sYOGtmtE-gfzWuLkd0zbTgomvPX4mCww_HtjO6g7sWkYnATh_bd82Fxt89khy7bHqX_n55Mj_JyeGdgmNIB5EnPjqRudkiLkf0IWu2GgYJkpYZtbjpcvUlkJAVpIMmUqz8uYpV5A/s960/Slide11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeMkc9Eybdb1mCr-H5zKrkL4wwIrfimcXFBoUk5f3mUFAC4pMS-sYOGtmtE-gfzWuLkd0zbTgomvPX4mCww_HtjO6g7sWkYnATh_bd82Fxt89khy7bHqX_n55Mj_JyeGdgmNIB5EnPjqRudkiLkf0IWu2GgYJkpYZtbjpcvUlkJAVpIMmUqz8uYpV5A/w640-h480/Slide11.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The log phase</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKjspiq3fqFOQxVwTFXZF0EhmY_FGSOLLL0Mxi2TYDHpEF4BevlXZDvEdFKZUNtKhR11sJtOdwblVhM0V_okKz-jDqh-CnIx17iXMDO9A-S-SfFK-z03OGWWL8aZYlQTy9f3m1OF8UazqKdKo7FApWMtYwaxjZGvEpV-2d--SjOoLXmKz0c9WeQgx8A/s960/Slide12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKjspiq3fqFOQxVwTFXZF0EhmY_FGSOLLL0Mxi2TYDHpEF4BevlXZDvEdFKZUNtKhR11sJtOdwblVhM0V_okKz-jDqh-CnIx17iXMDO9A-S-SfFK-z03OGWWL8aZYlQTy9f3m1OF8UazqKdKo7FApWMtYwaxjZGvEpV-2d--SjOoLXmKz0c9WeQgx8A/w640-h480/Slide12.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The stationary phase</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH9XlUygHdVsmSXAV0QY4dk0C-W3M8Pa5UVe5tjgyt7_mIWU1z-MC6UhAXduEn_EyTqlu2c9TIE_L8MkUQILmx7DipZ1K0RrqIN2CgykDsgtkmotY4MPu7t6Ic9OEPm24_41cbCmMPClYvy5j08rekhcdFp5CUAwx24sa4CJ8lW1blPVRXb2y5gLZjg/s960/Slide13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH9XlUygHdVsmSXAV0QY4dk0C-W3M8Pa5UVe5tjgyt7_mIWU1z-MC6UhAXduEn_EyTqlu2c9TIE_L8MkUQILmx7DipZ1K0RrqIN2CgykDsgtkmotY4MPu7t6Ic9OEPm24_41cbCmMPClYvy5j08rekhcdFp5CUAwx24sa4CJ8lW1blPVRXb2y5gLZjg/w640-h480/Slide13.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The decline phase</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZpfGNXwDZCkzicAr3mXCSI11edLlKAHgyOmsq-_oo0sqyCSyWTu3ggXHTCYSUv6YFYU5Bi9DxnfxIa5Kp1z7OPhEweg6fzEo_3DWpjrhIw7JOmUulLc84YTKUtRqOOi_8_FF6Hvkj1ta7SEE0ezFeYbcEkCoQvwSH5CjrqDYroXiyYXM69zhFd17wQ/s960/Slide14.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZpfGNXwDZCkzicAr3mXCSI11edLlKAHgyOmsq-_oo0sqyCSyWTu3ggXHTCYSUv6YFYU5Bi9DxnfxIa5Kp1z7OPhEweg6fzEo_3DWpjrhIw7JOmUulLc84YTKUtRqOOi_8_FF6Hvkj1ta7SEE0ezFeYbcEkCoQvwSH5CjrqDYroXiyYXM69zhFd17wQ/w640-h480/Slide14.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Types of fungi</td></tr></tbody></table><br /><p class="MsoNormal"><b><br /></b></p><p class="MsoNormal"><b>YEAST</b></p>
<p class="MsoNormal">Yeast are unicellular plants(fungi) widely distributed in
nature and they grow well in slightly acid medium in the presence of sugar and
water they are found in fruits, cereals and other food containing sugar. They
are also found in soil, air, on the skins and in the intestine of animals. They
are larger than bacteria. The individual cell length is about 10um, and the
diameter is about 1/3rd of this size. Most yeast is spherical and ellipsoidal.
They have been used for centuries for leavening of bread and to bring about
fermentation of food usage they can be harmful to foods if they bring about
undesired fermentation. <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>MOULDS <o:p></o:p></b></p>
<p class="MsoNormal">Moulds are multicellular filamentous fungi having a fuzzy or
cottony appearance Cohen they grow in foods. They are larger than yeast. They
are strictly aerobes and require oxygen for growth and multiplication. They
grow slowly than bacteria. Moulds frequently threw under conditions of acidity
or of osmotic pressure. Those are inhibitory to most bacteria. That is why they
are found on jams and jellies moulds require less free moisture for growth than
yeast and bacteria the absence of bright light and presence of stagnant air
favour their rapid development.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>VIRUS <o:p></o:p></b></p>
<p class="MsoNormal">The viruses are extremely small ranging from 25-250um in
size. although they share some characteristics with living organisms, they are
not truly alive. They replicate inside a living cell using its host cells
metabolism. <o:p></o:p></p>
<p class="MsoNormal">There are no of ways by which viruses may be transmitted
most common of this is via direct or distance contact i.e., from host to host
by touching or through short distance in air. Indirect transmission may occur. Also,
via contact with inanimate objects (fomites), by the bite of certain infected
insects (vector) by water and food (vehicles) There are variety of ways in
which viruses May entre foods. <o:p></o:p></p>
<p class="MsoNormal">1.<span style="mso-tab-count: 1;"> </span>Primary
when the food product already contain virus at the time of slaughter or harvest
or <o:p></o:p></p>
<p class="MsoNormal">2.<span style="mso-tab-count: 1;"> </span>Secondary
when it occurs during processing, storage or distribution of a food. <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>PARASITES <o:p></o:p></b></p>
<p class="MsoNormal">Ingestion of raw or semi-cooked food by humans can lead to
infection by parasites. Food like pork, beef, lamb, shellfish, vegetables act
as vehicles for infection. <o:p></o:p></p>
<p class="MsoNormal">The organism contaminated food when raw human excreta are
used as for crops. Infected water poor hygiene also spread parasite. Cooking
kills most of these parasites. <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b><span style="font-size: 12pt; line-height: 107%;">FACTORS
AFFECTING GROWTH OF MICROORGANISMS <o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>TEMPERATURE <o:p></o:p></b></p>
<p class="MsoNormal">Microorganisms have optimum growth temperature. They do not
grow above or below a specific range of temperature. Bacteria can grow and
survive under more extreme conditions than those tolerated by any of the molds
or yeasts. <o:p></o:p></p>
<p class="MsoNormal">Bacteria are classified as: - <o:p></o:p></p>
<p class="MsoNormal">•<span style="mso-tab-count: 1;"> </span>Psychrophiles
– 68o-77oF (45oF) (0-20oC) <o:p></o:p></p>
<p class="MsoNormal">•<span style="mso-tab-count: 1;"> </span>Mesophiles
– 98oF (20-45oC) <o:p></o:p></p>
<p class="MsoNormal">•<span style="mso-tab-count: 1;"> </span>Thermophiles
– 110oF (45-60oC) <o:p></o:p></p>
<p class="MsoNormal">•<span style="mso-tab-count: 1;"> </span>Moulds
can grow and can survive under more extreme conditions than can the yeasts. <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>WATER <o:p></o:p></b></p>
<p class="MsoNormal">Microorganisms grow in aqueous solutions. A term, “water
activity (aw)” express the degree of availability of water in foods. Foods with
high water content deteriorate fast. Leafy vegetables, fruits, meat, milk
deteriorate rapidly. Fruits & vegetables can give of moisture from
respiration & transpiration even when packed in a moisture free package.
This moisture is enough for microorganisms to grow. <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>PH (HYDROGEN ION CONCENTRATION) <o:p></o:p></b></p>
<p class="MsoNormal">Moulds, yeast grow best at PH on the acidic side of
neutrality as do some bacteria. Many species of bacteria grow at PH which are
at neutrality or slightly on alkaline side. Extreme PH for bacteria<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>NUTRITIONAL REQUIREMENTS OF MICROBES <o:p></o:p></b></p>
<p class="MsoNormal">Microorganisms especially bacteria vary greatly from species
to species. In the presence of some inorganic salts some bacteria can utilize
the nitrogen in air to form proteins and carbon dioxide in air to obtain energy
they also use lactates as source of energy. Moulds and yeast like bacteria
require basic elements – carbon, hydrogen, nitrogen, phosphorus, sodium,
Sulphur etc. as well as vitamins & other organic compounds. <o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal"><b>OXYGEN REQUIREMENT <o:p></o:p></b></p>
<p class="MsoNormal">Some bacteria are aerobic that is they require oxygen for
growth. Some both presence and absence (facultative aerobes/ anaerobes)
bacteria that do not require oxygen – anaerobes Molds & yeast require.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0tag:blogger.com,1999:blog-3455356254950961578.post-24869541595845342792022-05-21T10:40:00.001+05:302022-05-21T10:40:29.732+05:30Do it your self 1 | DIY<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AuDBydjnnAI9F8iVTwb2c61EL8reyK_IqX67kdftilCYx-GUP1C_shLFEiBqYw1vMo4hO8Ct8vlvpv9Lg2DzBhrsip-rWkxJ-dYfFpuVBy4rcybowynu0IbYGOx7A8-OZXOLp3EtkqA-AoVs5WHX1VQO9uN3RI3GehXjYISQK6jIF9-gfnYYFAcxDA/s958/1-18645_taking-cliparts-waitress-taking-order-clipart.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="958" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AuDBydjnnAI9F8iVTwb2c61EL8reyK_IqX67kdftilCYx-GUP1C_shLFEiBqYw1vMo4hO8Ct8vlvpv9Lg2DzBhrsip-rWkxJ-dYfFpuVBy4rcybowynu0IbYGOx7A8-OZXOLp3EtkqA-AoVs5WHX1VQO9uN3RI3GehXjYISQK6jIF9-gfnYYFAcxDA/s320/1-18645_taking-cliparts-waitress-taking-order-clipart.png" width="320" /></a></div><br /><p></p><h2 style="text-align: left;">Match the following</h2><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">a)<span style="mso-tab-count: 1;"> </span>Melon<span style="mso-tab-count: 5;"> </span>1)
cheese<o:p></o:p></p>
<p class="MsoNormal">b)<span style="mso-tab-count: 1;"> </span>Angles on
horseback<span style="mso-tab-count: 3;"> </span>2)
proprietary sauce<o:p></o:p></p>
<p class="MsoNormal">c)<span style="mso-tab-count: 1;"> </span>Caviar<span style="mso-tab-count: 5;"> 3</span>)
oyster<o:p></o:p></p>
<p class="MsoNormal">d)<span style="mso-tab-count: 1;"> </span>Crepe
suzette<span style="mso-tab-count: 4;"> </span>4)
vegetable<o:p></o:p></p>
<p class="MsoNormal">e)<span style="mso-tab-count: 1;"> </span>Camembert<span style="mso-tab-count: 4;"> </span>5)
honeydew<o:p></o:p></p>
<p class="MsoNormal">f)<span style="mso-tab-count: 1;"> </span>Huitre<span style="mso-tab-count: 5;"> </span>6)
roe<o:p></o:p></p>
<p class="MsoNormal">g)<span style="mso-tab-count: 1;"> </span>Asparagus<span style="mso-tab-count: 4;"> </span>7)
savoury<o:p></o:p></p>
<p class="MsoNormal">h)<span style="mso-tab-count: 1;"> </span>Sunny
side up<span style="mso-tab-count: 4;"> </span>8)
pancake<o:p></o:p></p>
<p class="MsoNormal">i)<span style="mso-tab-count: 1;"> </span>Tabasco<span style="mso-tab-count: 4;"> </span>9)
fried egg<o:p></o:p></p>
<p class="MsoNormal">j)<span style="mso-tab-count: 1;"> </span>Crepe
suzette<span style="mso-tab-count: 4;"> </span>10)
Epinard<o:p></o:p></p>
<p class="MsoNormal">k)<span style="mso-tab-count: 1;"> </span>Asparagus<span style="mso-tab-count: 4;"> </span>11)
Worcestershire sauce<o:p></o:p></p>
<p class="MsoNormal">l)<span style="mso-tab-count: 1;"> </span>Omelette<span style="mso-tab-count: 4;"> </span>12)
vegetable<o:p></o:p></p>
<p class="MsoNormal">m)<span style="mso-tab-count: 1;"> </span>Tomato
juice<span style="mso-tab-count: 4;"> </span>13)
pancake<o:p></o:p></p>
<p class="MsoNormal">n)<span style="mso-tab-count: 1;"> </span>Spinach<span style="mso-tab-count: 4;"> </span><span style="mso-tab-count: 1;"> </span>14) hash brown potatoes<o:p></o:p></p>
<p class="MsoNormal"><br /></p><h4 style="text-align: left;">Write description of the following dishes</h4><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ol style="text-align: left;"><li><o:p> </o:p>Oeuf en cocotte</li><li>Cote de porc charcutier</li><li>Escalope de veau a l'anglaise</li><li>Beef stroganoff</li><li>Poulet a la king</li></ol><h2 style="text-align: left;">Order taking</h2><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: ScriptMTBold, sans-serif;"><span style="font-size: 26.6667px;"><b>Ambrosia Restaurant</b></span></span></p><p></p><div>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "ScriptMTBold",sans-serif; font-size: 14.0pt; mso-bidi-font-family: ScriptMTBold;">Entrées<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Beetroot cured salmon <b>gravalax</b> with sour
cream, pink grapefruit &<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">petite herb salad<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Smoked <b>duck salad </b>with watercress, orange,
caramelised walnuts, sticky<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">shallots & blackberry balsamic
glaze<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Pressed chicken & ham <b>hock terrine</b>,
wrapped with baby leeks, rhubarb<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">compote with sourdough toast<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Jerusalem artichoke and cep <b>soup</b> with
black truffle shavings<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;"><b>Ravioli </b>of oxtail with crushed squash,
beurre noisette & merlot vinegar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;"><b>Vegetable terrine </b>of asparagus, baby summer
vegetables, aubergine<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">dressed with red & yellow
tomato concasse<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "ScriptMTBold",sans-serif; font-size: 14.0pt; mso-bidi-font-family: ScriptMTBold;">Main Courses<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;"><b>Snapper</b> fillet scented with floral herbs,
on a bed of Parmesan and<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">saffron mash, tomato concasse,
sorrell & lemon beurre blanc<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">28-day aged grilled rib eye of <b>beef </b>with horseradish mash, steamed<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">spinach, baby root vegetables
& a rich burgundy jus<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Roasted breast of Gippsland
free-range <b>chicken</b>, potato puree,<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">pot-roasted vegetables, celeriac
crisps and Madeira jus<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Rump of King Island <b>lamb </b>with rosemary
and butternut squash mash,<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">spring greens & star anise jus<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Spiced glazed <b>confit</b> of duck with
coriander & mango couscous &<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">plum coulis<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;"><b>Risotto </b>of red wine, radicchio and
taleggio dressed with Italian white<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">truffle shavings<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "ScriptMTBold",sans-serif; font-size: 14.0pt; mso-bidi-font-family: ScriptMTBold;">Side Dishes<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Home-made <b>chips</b> /Honey-roasted <b>parsnips</b> /Creamed <b>spinach</b> /<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: "GoudyOldStyleT-Regular",serif; mso-bidi-font-family: GoudyOldStyleT-Regular;">Dressed leaf <b>salad</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif;">Each
guest on table 6 is having the following.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif;">Cover
No.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif;">1.
Beetroot cured salmon gravalax with sour cream Snapper fillet scented with
floral herbs Creamed spinach<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif;">2.
Vegetable terrine of asparagus, baby summer vegetables 28-day aged grilled rib
eye of beef with horseradish </span><span style="font-family: "Times New Roman", serif;">mash
(R)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif;">3.
Vegetable terrine of asparagus, baby summer vegetables Rump of King Island lamb
Creamed spinach<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: "Times New Roman",serif;">4.
Ravioli of oxtail with crushed squash Spiced glazed confit of duck with
coriander & mango Home-made </span><span style="font-family: "Times New Roman", serif;">chips.</span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif;">Write up
the order for table 6 on the docket supplied. Use the <b>bold </b>abbreviations
from the menu.</span><o:p></o:p></p><table align="left" border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 6.75pt; margin-right: 6.75pt; mso-padding-alt: 0in 0in 0in 0in; mso-table-anchor-horizontal: margin; mso-table-anchor-vertical: paragraph; mso-table-left: center; mso-table-lspace: 9.0pt; mso-table-rspace: 9.0pt; mso-table-top: 4.25pt; mso-yfti-tbllook: 1184; width: 544px;">
<tbody><tr style="height: 32.2pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td colspan="2" style="background: white; border: solid black 1.0pt; height: 32.2pt; padding: .75pt 5.4pt 0in 5.4pt; width: 169.0pt;" valign="top" width="225">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-GB" style="font-size: 18pt;">Time: </span><b><span lang="EN-GB" style="font-family: "Bradley Hand ITC"; font-size: 18pt;"> </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
</td>
<td style="background: white; border-left: none; border: solid black 1.0pt; height: 32.2pt; mso-border-left-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 239.0pt;" valign="top" width="319">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-GB" style="font-size: 18pt;"> Table:</span><b><span lang="EN-GB" style="font-family: "Bradley Hand ITC"; font-size: 18pt;"> </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 25.8pt; mso-yfti-irow: 1;">
<td colspan="2" style="background: white; border-top: none; border: solid black 1.0pt; height: 25.8pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 169.0pt;" valign="top" width="225">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-GB" style="font-size: 18pt;">Name: </span><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
</td>
<td style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 25.8pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 239.0pt;" valign="top" width="319">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-GB" style="font-size: 18pt;"> Pax:
</span><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 2;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 3;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: center;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 4;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 5;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: center;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><b><span lang="EN-US" style="font-family: "Bradley Hand ITC"; font-size: 18pt;"> </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 6;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 7;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
</tr>
<tr style="height: 29.1pt; mso-yfti-irow: 8;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 29.1pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: center;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 29.1pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
</tr>
<tr style="height: 23.15pt; mso-yfti-irow: 9;">
<td style="background: white; border-top: none; border: solid black 1.0pt; height: 23.15pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 64.0pt;" valign="top" width="85">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 4.25pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p>
</td>
<td colspan="2" style="background: white; border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; height: 23.15pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: .75pt 5.4pt 0in 5.4pt; width: 344.0pt;" valign="top" width="459">
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</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p class="MsoNormal"><br /><br /><span style="font-family: "Times New Roman",serif;"><br /></span></p></div><p></p><p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal"><o:p></o:p></p><br /><p></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0Chandigarh-Patiala National Highway (NH- 64 Village Jansla, Rajpura, Punjab 140401, India30.5160865 76.65977782.2058526638211546 41.5035278 58.826320336178846 111.8160278tag:blogger.com,1999:blog-3455356254950961578.post-91620010389132384952022-05-12T11:06:00.005+05:302022-05-12T11:06:45.462+05:30Guest Handling- Intoxicated guest in BAR<p> </p><p align="left" class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 105%;"></span></p><p align="left" class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 16.0pt; line-height: 105%;">HOW TO
INTERVENE WITH A POTENTIALLY INTOXICATED PATRON IN BARS<o:p></o:p></span></p><p align="left" class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 105%;"></span></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgxFROWmS6Wx4FF6XzwC028DXx5pikBsN_aO41cbAIVan8goz0UgIwffEO2ijcCG9OR3LkVUG9B0qmszBWiF6Oq7X4BmZZ2PQV5avcv1xELj8eCCVSjqqLUI-Ryu41qHR7_OcgLAByQ7NqSMt8C9FRjC_ImUWUtdt75wLmrtAWniapWr8ta10rIf4sg/s225/download111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgxFROWmS6Wx4FF6XzwC028DXx5pikBsN_aO41cbAIVan8goz0UgIwffEO2ijcCG9OR3LkVUG9B0qmszBWiF6Oq7X4BmZZ2PQV5avcv1xELj8eCCVSjqqLUI-Ryu41qHR7_OcgLAByQ7NqSMt8C9FRjC_ImUWUtdt75wLmrtAWniapWr8ta10rIf4sg/s1600/download111.jpg" width="225" /></a></div><br />Some
guests are sitting in the bar at a corner table, and it’s a busy hour, they
entered at 7:00 pm and now its 9:00 pm. It’s been quite long drinks are being
served continuously, as a server in the bar you found that one of the guest is
getting potentially intoxicated and you could see signs of loud speech,
ordering drinks frequently, stumbling and aggressive behavior.<o:p></o:p><p></p>
<p align="left" class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 105%;">As a
server what possible course of action should be taken in such situation.<o:p></o:p></span></p><p align="left" class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 105%;">Write your answers in comments.</span></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com17H. No. 94, Guru Nanak Enclave, Badali, Punjab 140301, India30.7214709 76.62483259999999128.8284126193234 74.427566974999991 32.6145291806766 78.822098224999991tag:blogger.com,1999:blog-3455356254950961578.post-8794801131254958632022-02-10T14:01:00.002+05:302022-02-10T14:01:08.481+05:30FOOD CONTAMINATION & FOOD ADULTERATION<p> </p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUdatrVqhz3eP9LCCvWkFqUl7NzFFvbi7mWBzJynDbf_D68FTGp-icXZZXIKeSN7xr-Z9zpNEiVY1n0jhCbe6wYIDbXrzsB3uUsuqLMeEfqLyeKNxXMZPD7Ysw0xKFKLXmcr_9DSPSzHGk5B7clbTbkEReCgU1Yw9zjjtmV_qbxjsFNRRncPAmNOnc3g=s655" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="655" height="172" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUdatrVqhz3eP9LCCvWkFqUl7NzFFvbi7mWBzJynDbf_D68FTGp-icXZZXIKeSN7xr-Z9zpNEiVY1n0jhCbe6wYIDbXrzsB3uUsuqLMeEfqLyeKNxXMZPD7Ysw0xKFKLXmcr_9DSPSzHGk5B7clbTbkEReCgU1Yw9zjjtmV_qbxjsFNRRncPAmNOnc3g=s320" width="320" /></a></div><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><br /></span><p></p><p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">FOOD CONTAMINATION & FOOD ADULTERATION <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Food adulteration of food stuff is commonly practiced
in India by the trader. Adulteration defined as the process by which the
quality or the nature of a given substance is reduced to <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">• The addition of a foreign or an inferior
substance. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">• The removal of vital element. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">According to PFA Act <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Food Adulteration <b>includes </b><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1. Intentional addition, substitution or abstraction
or substances which adversely affect the purity and quality of foods. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2. Incidental contamination of foods with deleterious
substances such as toxins and insecticides due to ignorance, negligence, or
lack of proper storage facilities. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3. Contamination of the food with harmful insects,
micro-organism like bacteria, fungus, molds etc. during production, storage,
and handling. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">TYPE OF ADULTERANT </span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Adulterants may be intentional or unintentional. The
former is a wilful act on the part of the adulterator intended to increase the
margin of profit. Incidental contamination is usually due to ignorance
negligence or lack of proper facilities. <o:p></o:p></span></p>
<p class="MsoListParagraph" style="mso-list: l1 level1 lfo5; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">INTENTIONAL
ADULTERANTS </span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Intentional adulterants are sand, marble, drip, stone,
mud, chalk powder, water, mineral oil and coal tar, die the adulterants cause
harmful effects on the body.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody><tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Name of
the food article <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Adulterant <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Simple
method for detection of adulterant <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Asafoetida
<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Soap stone
(pumice <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">stone) or
other <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">earthy
matter <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Starch <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Chalk <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Shake with
water, soap stone or other earthy matter will settle to the bottom. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Same tests
as in the case of milk. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Shake sample
with carbon tetrachloride. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Bajra <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: .5in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Infested
with <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Ergot <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Long
irregular black grain indicates ergot. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">In 2 per cent
salt solution ergot floats. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Rubbing
with fingers and roughness indicates presence of maize flour. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: .5in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Shake
portion of sample with cold or warm water. The water becomes yellowish and on
treatment with few drops of concentrated HC1 turns magnets red. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Papaya
seeds are shrunken, oval in shape and greenish brown or brownish black in
colour and have repulsive flavour quite distinct from the bite of black
pepper. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Light Berries or
papaya seeds float on spirit or carbon tetrachloride. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Chilli
powder <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Brick
powder. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Soap stone
<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: .5in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Artificial
colour <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">sediment
at the bottom of glass confirms the presence of brick powder or sand. Smooth
white residue at the bottom indicates the presence of soapstone. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Water soluble
artificial dye can be detected by sprinkling a small quantity of chilli or
turmeric powder on the surface of water contained in a glass tumbler. The
soluble dye will immediately start descending in colour streaks. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Cinnamon <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Cassia bark <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Cinnamon
barks are very thin and can be rolled. Cassia barks are thick and stiff. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Cloves <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Volatile
oil extracted <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Cloves <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Exhausted
cloves can be identified by its small size and shrunken appearance. The
characteristics pungent taste of genuine cloves is less pronounced in
exhausted cloves. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: .5in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Coffee <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Chicory <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Starch <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Tamarind or <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">date-seed <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Powder <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Gently
sprinkle the coffee powder sample on the surface of water in a glass. The
coffee floats over the water but chicory begins to sink down within a few
seconds. The falling chicory powder particles leave behind them a trail of
colour due to large amount of caramel they contain. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Make
decoction of the coffee, decolourise it by adding potassium permanganate and
then add a drop of iodine solution. Blue colour indicates presence of starch.
Sprinkle the suspected coffee powder on white blotting paper and spray over
it 1 per cent sodium carbonate solution. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Tamarind
and date-seed powder will, if present, stain blotting paper red. Shake powder
with 2 per cent sodium hydroxide or washing soda solution. Formation of
reddish colour indicates tamarind seeds. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Common
salt <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">White-powdered
<o:p></o:p></span></p>
<p class="Default" style="text-indent: .5in;"><span style="font-family: "Times New Roman",serif;">stone,
chalk <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Stir a
spoonful of simple salt in a glass of water. The presence of chalk will make
the solution white and other insoluble impurities settle down. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p align="right" class="Default" style="text-align: right;"><span style="font-family: "Times New Roman",serif;">Coriander powder <o:p></o:p></span></p>
<p align="right" class="Default" style="text-align: right;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Common salt <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default" style="tab-stops: 45.95pt;"><span style="font-family: "Times New Roman",serif;"><span style="mso-tab-count: 1;"> </span><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">To 5 ml of
sample add a few drops of silver nitrate. White precipitate indicates
adulteration. <o:p></o:p></span></p>
<p class="Default" style="tab-stops: 45.95pt;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Cumin
seeds <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Grass
seeds coloured <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">with
charcoal dust <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Rub the cumin seeds on palms. If
palms turn black adulteration is <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">indicated. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 12;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Dal<o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Kesari dal
<o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Clay,
stones. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">gravels
lead <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">chromate. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">metanil
yellow <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Add 50 ml
of dilute hydrochloric acid to dal and keep on simmering water for about 15
minutes. The pink colour if developed indicates the presence of kesari dal. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">On visual
examination to see wedge like shapes of Kesari dal. Visual examination will
detect these adulterants. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Shake 5
grains of dal with 5 ml of water and add <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">a few'
drops (yellow) of hydrochloric Acid. A pink colour shows the presence of
colour. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 13;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Edible
oils <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Argemone
oil <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Mineral
oil <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Castor oil
<o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Add
concentrated nitric acid to a sample and shake carefully. Red to reddish
brown colour in acid layer indicates the presence of argemone oil. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Take 2 ml
of edible oil and add an equal quantity of N/2 alcoholic potash. Heat in
boiling water bath for 15 minutes and add 10 ml of water. Any morbidity shows
the presence of mineral oil. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Dissolve
some oil in petroleum ether in a test tube and cool in ice salt mixture.
Presence of turbidity within 5 minutes indicates the presence of oil. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">* This
test is not for minute traces. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 14;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Food
grains <o:p></o:p></span></p>
<p class="Default" style="text-indent: .5in;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">Hidden insect <o:p></o:p></span></p>
<p align="center" class="Default" style="text-align: center;"><span style="font-family: "Times New Roman",serif;">infestation <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Take a
filter paper impregnated with ninhydrin (1% in alcohol). <o:p></o:p></span></p>
<p class="Default" style="text-indent: .5in;"><span style="font-family: "Times New Roman",serif;">Put
some grains on it and then fold the filter paper and crush the grains with
hammer. Spots of bluish-purple colour indicate presence of hidden insects’
infestation. <o:p></o:p></span></p>
<p class="Default" style="text-indent: .5in;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 15;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Ghee or <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Butter <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Vanaspati <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Mashed
potato, <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">sweet
potato and <o:p></o:p></span></p>
<p class="Default" style="text-indent: .5in;"><span style="font-family: "Times New Roman",serif;">other
starches. <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Take about
one teaspoonful of melted ghee or butter with equal quantity concentrated
hydrochloric acid in a test tube and add to it a pinch of cane sugar. Shake
well for one minute and test it after 5 minutes. Appearance of crimson colour
in lower (acidic) layer shows the presence of 'vanaspati’. This test is
specific for sesame oil which is compulsorily added to vanaspathi. Some of coal
tar dyes also give a positive test. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Add a drop
of iodine solution. Iodine which is brownish in colour turns to blue if starches
are present. Iodine solution is prepared by dissolving 2.5 g of iodine
crystals and 3 g potassium iodine in water to make solution of 100 ml. <o:p></o:p></span></p>
</td>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-alt: solid black 1.0pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: 4.9pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Molasses (sugar and</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 99%; margin-bottom: .05pt; margin-left: 4.9pt; margin-right: 60.7pt; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">water)</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">Commercial</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">invert
sugar</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">(mixture of</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;"><o:p></o:p></span></p>
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<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: 4.9pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: 4.9pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: 4.9pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: 4.9pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Jaggery</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif;"><o:p></o:p></span></p>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 99%; margin-bottom: .05pt; margin-left: 4.9pt; margin-right: 1.1pt; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">A cotton wick dipped in
pure honey when lighted with a matchstick burn. If adulterated the presence
of water will not allow the honey to burn. If it does, it will produce a
crackling sound.</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 99%; margin-bottom: 0in; margin-left: 4.9pt; margin-right: 6.2pt; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;">1 Fiehe’s test. Mix 5 g of honey with 10 ml of </span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">ether
in a mortar</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">using a pestle. Decant
the ether extracts into a China dish. Repeat twice or thrice. Allow the ether
to evaporate at room temperature. Of freshly sublimed resorcinol in
concentrated HC1 (1 g of resorcinol resublimed in 5 ml of conc. HC1).
Immediate appearance of cherry red colour indicates invert sugar.</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;"><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">2. Aniline
chloride test. Take 5 ml of honey in a porcelain dish. Add Aniline chloride
solution (3 ml of aniline and 7 ml of 1:3 HC1) and stir well. Orange red
colour indicates presence of sugar.</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: Calibri;"> </span></i><span style="font-family: "Times New Roman",serif;"><o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 17;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Jaggery
powder <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">sugar <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Chalk
powder <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Metanil
yellow <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-bottom-alt: .5pt; mso-border-color-alt: black; mso-border-left-alt: .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: 1.0pt; mso-border-style-alt: solid; mso-border-top-alt: 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Add few drops of
hydrochloric acid. Effervescence indicates adulteration. Stir a spoonful
sample of sugar in a glass of water. The chalk settles down. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Same test
as for other substances. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 18;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Khoa <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Starch <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black 1.0pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Add
tincture of iodine. Indication of blue colour shows the presence of starch. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 19;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-bottom-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Milk <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-bottom-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Water/Deflated milk <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Starch <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-bottom-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 99%; margin-bottom: 0in; margin-left: .05pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">The lactometer reading should not
ordinarily be less than 1.028. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 99%; margin-bottom: 0in; margin-left: .05pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">The presence of water can be
detected by putting a drop of milk on a polished vertical surface. The drop
of pure milk either stops or flows slowly leaving a white trail behind it;
whereas milk adulterated with water will flow immediately without leaving a
mark. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 99%; margin-bottom: 0in; margin-left: .05pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo2; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">c.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">Add tincture of iodine, indication
of blue colour shows the presence of starch. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">* This
test is not valid if milk is skimmed, and thickening material is added. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 20;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Milk. Curd
<o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Cane sugar
<o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Add 0.1 g
of resorcinol and 1 ml of concentrated HC1 to 10 ml of the sample and boil</span><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: Calibri;">—</span><span style="font-family: "Times New Roman",serif;">A rose red colour indicates the
presence of cane sugar. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 21;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Mustard
seeds <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Argemone
seeds <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Examine
under magnifying glass. Seeds more blacken, rough and non-uniform irregular
round show presence of argemone seeds. Mustard seeds have a smooth surface.
The argemone seed have <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 22;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Powdered
<o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">spices <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Grit, talc
sand colour <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">grainy and
rough surface and are blacker hence Shake up a little of the sample in a dry
test tube with 5 ml of carbon tetrachloride (CC14). Allow to settle sand,
talc and grit will sink to the bottom leaving spices on the top. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 23;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Pulses
<o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">(green
peas) <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Colour dye
<o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Sample is
kept immersed in water for about half an hour and stirred. Colour separation
indicates adulteration. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 24;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Rava <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Iron
fillings <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">By moving
a magnet through its iron fillings can be <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 25;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Rice <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Marble or
other stones <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">A simple
test is to place a small quantity of rice on the palm of the hand and
gradually immerse the same in water. The stone chips will sink. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 26;">
<td style="background: white; border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Dyed
tendrils of maize cob <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Genuine
saffron will not break easily like artificial one. The colour dissolves in
water if artificially coloured. Pure saffron when allowed to dissolve in
water will continue to give its saffron colour so long as it lasts. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 27;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Sago <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Sand or
talcum <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">On burning
leaves no ash. Adulterated sago will leave behind appreciable quantity of
ash. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 28;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Silver
leaves <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Aluminium
leaves <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 99%; margin-bottom: 0in; margin-left: .05pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 99%;">On ignition, genuine silver leaves
bum away completely, leaving glistening white spherical ball whereas
aluminium leaves are reduced to ashes of dark grey blackish colour. The
silver foil is very thin and if crushed between two fingers, crumbles to
powder Aluminium foil is comparatively thicker and only breaks to small
shreds when passed similarly. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Take
silver leaves in a test tube. Add dil HC1. Appearance of turbidity to w'hite
precipitate indicates the presence of silver leaves. Aluminium <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 29;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-bottom-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-bottom-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-bottom-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-right-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">leaves react
with HC1 to leave blackish grey fumes. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 30;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Soft
drinks <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Mineral
acid other than phosphoric acid <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Soak a
strip of filter paper in a 0.1 per cent solution of metanil yellow and then
dry. Dip one end of paper into the soft drink. Wetted portion turns violet if
mineral acid in present. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 31;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Sugar <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Chalk
powder <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Dissolve
in a glass of water, chalk will settle down at the bottom. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 32;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Supari <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Colour and
saccharin <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Colour
dissolves in water. Saccharin gives excessive and lingering sweet taste. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 33;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Sweet
meat. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Ice-cream,
<o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Sherbet <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Metanil
yellow (a non-permitted coal tar dye) <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Extract
colour with Luke-warm water from food article. Add few drops of conc.
Hydrochloric Acid. , If magenta red colour develops, the presence of metanil
yellow is indicated. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 34;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Tea leaves
<o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Exhausted
tea or black or bengal Gram dal husk with colour <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 98%; margin-bottom: .1pt; margin-left: 27.05pt; margin-right: 0in; margin-top: 0in; mso-list: l4 level1 lfo3; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 98%;">Tea leaves sprinkled on wet filter
paper would immediately release added colour. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Spread a
little slaked lime on white porcelain tile or glass plate. Sprinkle a little
tea dust on the lime. Red, orange or other shades of colour spreading on the
lime will show the presence of coal tar dye. In the case of genuine tea,
there will be only a slight greenish yellow colour due to chlorophyll which
appears after some time. <o:p></o:p></span></p>
</td>
</tr>
<tr style="mso-yfti-irow: 35;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Turmeric <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Metanil yellow,
yellow clay <o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Take a
teaspoon full of turmeric powder in a test tube. Add a few drops of conc.
hydrochloric acid. Instant appearance of violet colour which disappears on
dilution with water. If the colour persists, presence of metanil yellow is
indicated. Mix powders with water and allow to stand for some time. The
yellow' clay will settle down at the bottom leaving turmeric on the top. <o:p></o:p></span></p>
</td>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.95pt; margin-left: .2pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Ergot (a fungus containing a
poisonous substance) <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Dhatura-seeds
<o:p></o:p></span></p>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.3pt;" valign="top" width="200">
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 9.95pt; margin-left: .05pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Purple black longer size grains in
bajra show the presence of ergots. <o:p></o:p></span></p>
<p class="Default"><span style="font-family: "Times New Roman",serif;">Dhatura
seeds resemble chilli seeds with blackish brown colour which can be separated
out by close examination. <o:p></o:p></span></p>
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<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;">Wheat
flour <o:p></o:p></span></p>
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<p class="Default"><span style="font-family: "Times New Roman",serif;">Maida <o:p></o:p></span></p>
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<p class="Default"><span style="font-family: "Times New Roman",serif;">When dough
is prepared from resultant wheat flour, more water has to be used and
chapathies prepared out of this will blow out. The normal taste of chapathies
prepared out of wheat is somewhat sweetish whereas those prepared out of
adulterated wheat flour will taste insipid. <o:p></o:p></span></p>
</td>
</tr>
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<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-top-alt: solid black .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 150.25pt;" valign="top" width="200">
<p class="Default"><span style="font-family: "Times New Roman",serif;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
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<p class="Default"><span style="font-family: "Times New Roman",serif;">Chalk
powder and lime powder <o:p></o:p></span></p>
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<p class="Default"><span style="font-family: "Times New Roman",serif;">Treat
sample with hot dilute HC1. The bubbling of gas indicates carbon dioxide from
chalk or other carbonates. <o:p></o:p></span></p>
</td>
</tr>
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<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoListParagraph" style="mso-list: l1 level1 lfo5; text-indent: -.25in;"><!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">INCIDENTAL
ADULTRATION <o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-tab-count: 1;"> </span>• <span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">Contamination
of foods with harmful micro-organisms <o:p></o:p></b></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Raw foods such as meat. fish, milk and vegetables
grown on sewage are likely to be contaminated with harmful microorganisms.
These are generally destroyed during cooking or processing of food. Some of the
micro-organisms may survive due to inadequate heat processing. Further, some of
the foods, if consumed in the raw state, may cause food poisoning. Recent
studies have shown that food grains, legumes and oil seeds when stored in humid
atmosphere are infected by pathogenic fungus which can cause serious illness.
The pathogenic micro-organisms commonly contaminated foods and responsible for
causing serious illnesses are listed in the Table 14.2 and are briefly
described. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-tab-count: 1;"> </span>• <span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">Metallic
contamination <o:p></o:p></b></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Lead is a toxic element and contamination of food with
lead can cause toxic symptoms. For example, turmeric is coated by illiterate
manufacturers in India with lead chromate. Lead brings about pathological
changes in the kidneys, liver and arteries. The common signs of lead poisoning
are nausea, abdominal pain, anaemia, insomnia, muscular paralysis and brain
damage. Fish caught from water contaminated with mercuric salts contain large
amounts of mercury. The organic mercury compound methyl or dimethyl mercury is the
most toxic. The toxic effects of methyl mercury are neurological. When the
brain is affected, the subject becomes blind, deaf and paralysis of the various
muscles make him a cripple. The other elements which are toxic in small doses
are cadmium, arsenic, antimony, and cobalt. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Studies conducted (2006) by scientists at Industrial
Toxicology Research Centre, Lucknow, found that silver foil used for sweets and
in pan masala contain carcinogenic nickel, lead, chromium and cadmium. Silver
metal is transformed into the thin foil used in sweets by workers in small
factories who fill the metal in a leather bag and beat it with a wooden club.
No purification process is carried out before making foil. Silver foil with a
purity of 99.9 per cent can be used in edible form <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">A survey conducted by the Indian Council of Medical
Research (ICMR) also found high levels of pesticide residues in bovine milk and
metals arsenic, cadmium and lead in infant formula canned products and
turmeric. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Indian chocolates are high in nickel, a trace metal
that could cause cancer. This is present in soil, water, hydrogenated vegetable
oil and even in milk. Through milk or other ingredients chocolates have nickel.
According to WHO, the normal consumption is 100-800 meg of nickel every day. This
may not affect our well-being. There are no Indian standards nickel could
accumulate in the body over a period. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Other
incidental adulterants <o:p></o:p></span></b></p>
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<i style="mso-bidi-font-style: normal;">Argaemone mexicana</i> is frequently
found growing in brassica fields and if proper care is not taken during
cultivation its seeds get mixed with those of brassica and the oil expressed
contains also argemone oil. Its presence in edible mustard oil is injurious and
outbreaks of epidemic dropsy are probably due to it. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">b)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Wood
smoke which contains chlorodioxins is toxic and contaminate the food coming in
contact with the smoke. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">c)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Pests
such as rodents and insects introduce into the food a high degree of filth in
the form of excreta, bodily secretions and spoilage micro-organisms.
Leptospirosis is caused by the contamination of urine of rat. Infected urine of
rat contains spirochaetes which can penetrate the skin or mucosa of man.
Effective means of food quality can be achieved by legislative measures,
certification schemes and public participation and involvement in the
programme. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">d)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">The
most common incidental adulterants are pesticides. DDT and malathion residues
may be present on the plant product much more than what is considered as safe.
The maximum permissible residue allowed for DDT, malathion is 3 ppm and for
pyrethrum it is 10 ppm. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">e)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Chemicals
like DDT are absorbed by the small intestine when ingested. These then adhere
to the fatty tissues—the toxins usually pile up in the fatty tissues of such
vital organs as the thyroid, heart, kidney, liver, mammary gland and testes and
damage these organs. They can be transferred from the umbilical cord blood to
the growing foetus and through breast milk. In children the disease apart from
crippling them inhibits their growth. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">This
incidental poisoning can be prevented by</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">: <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 35.25pt; mso-list: l6 level1 lfo4; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">regular market surveys to warn people of
dangerous build-up of toxins in food. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 35.25pt; mso-list: l6 level1 lfo4; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">stepping up the integrated pest-management
programme to teach farmers to use pesticides judiciously. No* spraying should
be done a week, before harvest. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 35.25pt; mso-list: l6 level1 lfo4; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">taking up on a war footing the control of
pests using their natural predators. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 35.25pt; mso-list: l6 level1 lfo4; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">using safer pesticides like synthetic
pyrethroids or malathion. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: 35.25pt; mso-list: l6 level1 lfo4; text-indent: 0in;"><!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">by washing vegetables thoroughly before
cooking. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Packaging
hazards <o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Polyethylene, polyvinyl chloride and allied compounds
are used to produce flexible packaging material. While this method of packaging
is very convenient, it must not contain any noxious thermal breakdown products
which could be injurious to health. Further, temperatures used for heat
sealing, or sterilisation should not result in formation of toxic residues. It
has been observed sometimes that in foods like pickles the acid and oil could
attack the plastic packaging material and create a health hazard. To avoid such
incidences, it is essential that only food-grade plastic packaging materials be
used for packaging foods. <b style="mso-bidi-font-weight: normal;">New
adulterants </b><o:p></o:p></span></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">The newer adulterants include the legumes such as
imported toxic lentils marketed as local lentils, local legume like Subabul <i style="mso-bidi-font-style: normal;">(Lencana leucocephala)</i> seeds, veterinary
drug residues in milk, flours made from mouldy wheat, strychnos potatorum, a
forest produce in arecanut, animal fat in bakery products and industrial
contaminants like orthonitro aniline in vanaspati. </span></li><li><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">The
<i style="mso-bidi-font-style: normal;">Lalhyrus sativus, Lens Culinuris</i>
(lentils) and <i style="mso-bidi-font-style: normal;">Vicia sateva</i> are three
closely related species containing unusual amino acids. <o:p></o:p></span></li><li><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Turkish
lentil which was sold in India as Red gram (Cajanas cajan) dal and Australian
vetch (Vicia sativa) sold as Indian masur dal (Lens culinaris) Vicia sativa is
a weed found among other edible legumes and used in India only for feeding farm
animals. Vicia sativa contains the toxic amino acid p- cyanoalamine, Turkish
yellow lentils contain the diaminopropionic derivatives. <o:p></o:p></span></li><li><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Ginger
is used widely in culinary practice in India in the fresh or dry states. Dry
ginger is often coated with a blue-coloured dye ultramarine blue to prevent
insect infestation. It is an inorganic pigment used as laundry whitener. In USA
and Canada, its use is restricted to addition in salt meant for animal
consumption. <o:p></o:p></span></li></ul><p></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com6tag:blogger.com,1999:blog-3455356254950961578.post-10738627654210471992022-02-03T12:56:00.003+05:302022-02-03T13:46:05.198+05:30 FOOD ADDITIVES<p><br /></p><p class="MsoNormal"><o:p></o:p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjS_tGiQKJs-o6ZIWAYFw0DJt_QxlWwR_WmGbGaHS9Mu6X8HpM0l1t93UyJQzVcdSLX4IG0BftBkBzlmPSMQng67hTBuCIB6mYodFrsw4WhGFhLEbGLMGjc_NrsSmdy82nUu_qD2kEzVqDGujkkgZbgNdbfm_GY6Pk6xkhukdPjF9JGwU8nc47HG5XxCg=s316" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="316" height="254" src="https://blogger.googleusercontent.com/img/a/AVvXsEjS_tGiQKJs-o6ZIWAYFw0DJt_QxlWwR_WmGbGaHS9Mu6X8HpM0l1t93UyJQzVcdSLX4IG0BftBkBzlmPSMQng67hTBuCIB6mYodFrsw4WhGFhLEbGLMGjc_NrsSmdy82nUu_qD2kEzVqDGujkkgZbgNdbfm_GY6Pk6xkhukdPjF9JGwU8nc47HG5XxCg" width="316" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">Food additives are any substance not naturally present in a
food but added during its preparation and remaining in the finished product.
Food additives are all substances added to basic food products. They include
anything added during the production, processing, treatment, packaging,
transport & storage of a food. Food additives are used to decrease the risk
of contamination by certain microbes, maintain and improve nutritional quality,
enhance appearance, increase self-life, reduce waste, or contribute to
convenience. The PFA gives the definition and list of permissible additives
along with the amount permitted. The substance to be used as food additive
should be of good grade and must meet the PFA or B-S specifications. With the
present degree of urbanization, it would be impossible to maintain food
distribution without the processing and packaging with which many additives are
involved. The convenience food revolution would not be possible without food
additives.<o:p></o:p></p>
<p class="MsoNormal">PRESERVATIVES<o:p></o:p></p>
<p class="MsoNormal">Chemicals such as salt, alcohol and acetic acid have been
used for several hundred years for preserving meat and vegetables and the
pickling of food. These processes rely on reducing the water activity or the pH
in the food to inhibit the growth of pathogenic organisms.</p><p class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjehYExhWDUlcvg50Wih5vQN_eD5xo6EozqcEkSQstOMAWuSyJeeAy_jk0VpZmwxlqIbOrSvrm0disr1-8S09BlJbErU6e8r8xVO4vmK3lB_r10vZtLe1UUn-c2WLdFodEGX8znEM59EcfVfhdMAUFTe9MbKDMphE_RUAB6nLDxPmpZNwB33pfdS6fXzw=s1059" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="468" data-original-width="1059" height="283" src="https://blogger.googleusercontent.com/img/a/AVvXsEjehYExhWDUlcvg50Wih5vQN_eD5xo6EozqcEkSQstOMAWuSyJeeAy_jk0VpZmwxlqIbOrSvrm0disr1-8S09BlJbErU6e8r8xVO4vmK3lB_r10vZtLe1UUn-c2WLdFodEGX8znEM59EcfVfhdMAUFTe9MbKDMphE_RUAB6nLDxPmpZNwB33pfdS6fXzw=w640-h283" title="Food preservatives" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food preservatives</td></tr></tbody></table><br /> </p>
<p class="MsoNormal"><o:p> </o:p>COLOURS</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Colour additive is any dye. pigment or substance that can
impart colour when added or applied to a food, drug, cosmetic or to the human
body.<o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>• Dyes dissolve in
water and are manufactured as powders, granules, liquids, or other special
purpose forms. They can be used in beverages, dry mixes, baked goods,
confectionary, dairy' products, pet foods and a variety of other products.<o:p></o:p></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>• Lakes are the
water-insoluble form of the dye. Lakes are more stable than dyes and are ideal
for colouring products containing fats and oils or items lacking sufficient
moisture to dissolve dyes. Typical uses include coated tablets, cake and
doughnut mixes, hard candies and chewing gums.<o:p></o:p></p>
<p class="MsoNormal">Originally many colour additives are natural pigments. They
gave place to synthetic dyes obtained from coal tar.<o:p></o:p></p>
<p class="MsoNormal">NATURAL COLOURANTS<o:p></o:p></p>
<p class="MsoNormal">• Anthocyanins: The anthocyanins comprise a diverse group of
glycosidic derivatives of the 2- phenyl benzopyrylium structure. Anthocyanins
impart blue, violet and certain red colours to many edible fruits and
vegetables. <o:p></o:p></p>
<p class="MsoNormal">• Carotenoids and xanthophyl: The carotenoids. Aliphatic and
alicyclic unsaturated terpenes composed of eight isoprene units are the most
widespread of natural colours in both the plant and animal kingdoms.
Carotenoids are oil-soluble colours.<o:p></o:p></p>
<p class="MsoNormal">• xanthophyl comprise a group of yellow carotenoid pigments
closely related to the carotenes but having keto and/or hydroxy substituents.
The most important commercial carotenoids are β-carotene<o:p></o:p></p>
<p class="MsoNormal">• Bixa Orellana which contains bixin as the main component;
saffron which contains crocetin, (J- carotene and zeaxanthin; paprika extract
which contains capsanthin and capsorubin; Xanthophyll extracts from leaves;
carrot extracts with (5 and a-carotenes; canthaxanthin from the pink edible
mushroom; Cantharellus Nectria cinnabarina; and red palm oil with lycopene and
lutein. No adverse effects have been observed with natural colourants. <o:p></o:p></p>
<p class="MsoNormal">• Butacaines: The red beet root. Beta vulgarus contains red
and yellow pigments of the class betalaines. Red violet betacyanin and yellow betaxanthins
are water soluble, quaternary ammonium derivatives of 4-vinyl-5.
6-dihydropyridine-2, 6-dicarboxylic acid.<o:p></o:p></p>
<p class="MsoNormal">• Caramel: It is a complex polysaccharide of unidentified
chemical structure prepared by heating a food grade carbohydrate like, glucose,
sucrose, or starch in the presence of a catalyst—acetic sulphurous or citric
acids or bases such as ammonium, calcium, and sodium hydroxides.<o:p></o:p></p>
<p class="MsoNormal">• Curcumin: Turmeric, a yellow brown substance widely used
as a spice and a natural colourant is derived from the rhizome of curcuma
Ionian L. It contains about 1-5 per cent of curcumin as the principal
colourant.<o:p></o:p></p>
<p class="MsoNormal">PLANT TISSUE CULTURE<o:p></o:p></p>
<p class="MsoNormal">In vitro pigment production is an alternative to colour
synthesis. Plant tissue culture is a means of growing plant cells in a
supportive environment outside of the organism and it can be used to produce
useful chemicals such as pigments. Extractions are simple and strong flavours
can be eliminated<o:p></o:p></p>
<p class="MsoNormal">• Annatto: It is a yellow carotenoid preparation obtained
from the seeds of the plant Bixa Orellana. The pigment in annatto is a mixture
of bixin. the mono-methyl ester of a dicarboxylic carotenoid compound and
norbixin, the dicarboxylic derivative of the same carotenoid as in bixin. Annatto
has been used in foods especially dairy products. The presence of two
carboxylic acid groups allows the preparation of both water and oil-soluble
preparations. The cis forms are redder in colour than the yellow transforms and
the degradation compound, so a series of yellow to red colours are available.<o:p></o:p></p>
<p class="MsoNormal">• Saffron: Dicarboxylic carotenoid. crocetin is found in
saffron together with its digestiobioside ester crocin. Saffron is obtained
from the stigma as of the flowers of crocus sativus. Saffron provides both
colour and flavour. • Cochineal and related pigments: The term cochineal refers
to red colouring material enaminic acid, is the colourant in cochineal. It is
extracted from the dried crushed bodies of female D. Coccus just prior to
egg-laying time. The pigment may constitute as much as 22 per cent of their dry
weight.<o:p></o:p></p>
<p class="MsoNormal">• Carmine can be used in powder form to colour a variety of
foods. It can be used in a solution of ammonia to colour foodstuffs such as
baked products, jams etc. From kermes insect, aglycone kermesic acid is
extracted. This also gives like cochineal red. <o:p></o:p></p>
<p class="MsoNormal">• Alkanet is a related pigment extracted with alcohol from
the roots of Alkanna tinctoria Tausch. The red pigment is only slightly soluble
in water but readily soluble in organic solvents. It is used in ice-cream. <o:p></o:p></p>
<p class="MsoNormal">• Monascus: Yellow to red colourants from microbial species
offer considerable advantages since they can be produced in any quantity and
are not subject to the vagaries of nature like cochineal. <o:p></o:p></p>
<p class="MsoNormal">• Biliproteins from algae: It is divided into two main
groups—red phycoerythrin and the blue phycocyanins. The bilin portion of both
groups is an open tetrapyrrole containing a skeleton system similar to
chlorophyll and haemoglobin. It is soluble in either water or alcohol used is
used in chewing gum.<o:p></o:p></p>
<p class="MsoNormal">The following synthetic colours are permitted to be used in
foods under PFA rules. <o:p></o:p></p>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 573px;">
<tbody><tr style="height: 34.2pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="background: rgb(68, 114, 196); border-bottom: solid white 3.0pt; border: 1pt solid white; height: 34.2pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b>Colour </b><o:p></o:p></p>
</td>
<td style="background: rgb(68, 114, 196); border-bottom: 3pt solid white; border-left: none; border-right: 1pt solid white; border-top: 1pt solid white; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Common
name </span></b><o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.2pt; mso-yfti-irow: 1;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 34.2pt; mso-border-top-alt: solid white 3.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Red </span></b><o:p></o:p></p>
</td>
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 3.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Poncean
4 R </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.2pt; mso-yfti-irow: 2;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 34.2pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;"><span style="mso-spacerun: yes;"> </span></span></b><o:p></o:p></p>
</td>
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Carmoisine
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.2pt; mso-yfti-irow: 3;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 34.2pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;"><span style="mso-spacerun: yes;"> </span></span></b><o:p></o:p></p>
</td>
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Erythrosine
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 63.1pt; mso-yfti-irow: 4;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 63.1pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Yellow
</span></b><o:p></o:p></p>
</td>
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 63.1pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Tartrazine,
sunset yellow FCF </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.2pt; mso-yfti-irow: 5;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 34.2pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Blue
</span></b><o:p></o:p></p>
</td>
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Indigo
carmine </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.2pt; mso-yfti-irow: 6;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 34.2pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;"><span style="mso-spacerun: yes;"> </span></span></b><o:p></o:p></p>
</td>
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Brilliant
Blue FCF </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.2pt; mso-yfti-irow: 7; mso-yfti-lastrow: yes;">
<td style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 34.2pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 122pt;" valign="top" width="163">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Green
</span></b><o:p></o:p></p>
</td>
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 34.2pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.75pt 25.3pt 0in 1.2pt; width: 308pt;" valign="top" width="411">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Fast
Green FCF </span><o:p></o:p></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">• These colours shall be pure and free from harmful
substances, so all food colours and colour preparations shall be sold only
under BIS certification mark.<o:p></o:p></p>
<p class="MsoNormal">• The synthetic colours are permitted to be used only in
certain foods with declaration on the label. The maximum quantity permitted is
200 mg/kg. Some of the foods in which colour is permitted are ice-cream,
biscuits, cakes, sugar, boiled confectionery, sweets and savouries, fruit
syrup, fruit squash fruit drink and beverage, soft drink, soft drink
concentrate, jam, carbonated water and non-carbonated ready to serve beverages
and synthetic syrup.<o:p></o:p></p>
<p class="MsoNormal">• The pink dye Rhodamine B, Orange RN II and Blue VRS are
carcinogenic and causes pathological lesions of vital organs like kidney, spleen,
and liver. Metanil yellow causes degeneration of reproductive organs,
sterility, stomach trouble and cancer. Hence, these dyes are prohibited.<o:p></o:p></p>
<p class="MsoNormal">FLAVOURING AGENTS<o:p></o:p></p>
<p class="MsoNormal">The flavours of most fruits and vegetables are produced by
very complex mixtures of aldehydes and esters of organic alcohols and acids,
with a range of essential oils with complex terpenoid structures.<o:p></o:p></p>
<p class="MsoNormal">Many of the synthetic compounds used are ‘nature-identical’,
that is. they occur naturally in foods or are formed in cooking processes. A
closely related group of additives are called flavour enhancers of which the
best known is monosodium glutamate<o:p></o:p></p>
<p class="MsoNormal">SWEETENERS<o:p></o:p></p>
<p class="MsoNormal">Sweeteners are added to foods for flavoring. Sweeteners
other than sugar are added to keep the food energy (calories) low, or because
they have beneficial effects for diabetes mellitus and tooth decay and diarrhoea.<o:p></o:p></p>
<p class="MsoNormal">Artificial sweeteners:<o:p></o:p></p>
<p class="MsoNormal">Are used in food industry as a small concentration of these
substances is required to sweeten the product. An ideal sweetener is as sweeter
than sucrose, has a pleasant taste with no after taste, is colourless, odourless,
readily, soluble, functional, and economically feasible. It also is non-toxic,
does not promote dental cavities and is either metabolised normally or excreted
from the body unchanged without contributing to any metabolic abnormalities.
Ideal is multiple sweetener approach. When multiple sweeteners are used together,
they have a synergistic effect. They reduce the cost and improve the product
taste and stability, since the combination often overcomes the limitations of
the individual sweeteners.<o:p></o:p></p>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 583px;">
<tbody><tr style="height: 33.1pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border-top: double black 1.5pt; border: 1pt solid black; height: 33.1pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 149pt;" valign="top" width="199">
<p class="MsoNormal"><b><i>Type</i> </b><o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: 1.5pt double black; height: 33.1pt; mso-border-left-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal"><b><i>Sweetener</i> </b><o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 1;">
<td rowspan="7" style="border-top: none; border: 1pt solid black; height: 18.65pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 149pt;" valign="top" width="199">
<p class="MsoNormal">Caloric sweeteners <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Sucrose <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 2;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Fructose <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 3;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Glucose <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 4;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Lactose <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 5;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Invert sugar <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 6;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Caramel <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 7;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">High-fructose syrup <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 8;">
<td rowspan="5" style="border-top: none; border: 1pt solid black; height: 18.65pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 149pt;" valign="top" width="199">
<p class="MsoNormal">Low-caloric sweeteners <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Sorbitol <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 9;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Mannitol <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 10;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Lactitol <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 11;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Maltitol <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 12;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Xylitol <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 13;">
<td rowspan="4" style="border-top: none; border: 1pt solid black; height: 18.65pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 149pt;" valign="top" width="199">
<p class="MsoNormal">Non-caloric sweeteners (Synthetic) <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Cyclamate <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 14;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Acesulfame-K <o:p></o:p></p>
</td>
</tr>
<tr style="height: 18.65pt; mso-yfti-irow: 15;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 18.65pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Alitame <o:p></o:p></p>
</td>
</tr>
<tr style="height: 34.1pt; mso-yfti-irow: 16; mso-yfti-lastrow: yes;">
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 34.1pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 289pt;" valign="top" width="385">
<p class="MsoNormal">Aspartame <o:p></o:p></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><o:p> </o:p></p>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 519px;">
<tbody><tr style="height: 26.35pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td rowspan="3" style="background: rgb(68, 114, 196); border-bottom: solid white 3.0pt; border: 1pt solid white; height: 26.35pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 114pt;" valign="top" width="152">
<p class="MsoNormal"><b>Non-caloric sweeteners (Synthetic) </b><o:p></o:p></p>
</td>
<td style="background: rgb(68, 114, 196); border-bottom: 3pt solid white; border-left: none; border-right: 1pt solid white; border-top: 1pt solid white; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Saccharin
</span></b><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 1;">
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 3.0pt; mso-border-top-alt: solid white 3.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Sucralose
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 2;">
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 3.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Dulcin </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 3;">
<td rowspan="3" style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 26.35pt; mso-border-top-alt: solid white 3.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 114pt;" valign="top" width="152">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Non-caloric
</span></b><o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Sweeteners
</span></b><o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">(Natural;
</span></b><o:p></o:p></p>
</td>
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Neohesperidine
DC </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 4;">
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Glycyrrhizin
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 5;">
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Phyllodulcin
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 6;">
<td rowspan="8" style="background: rgb(68, 114, 196); border-top: none; border: 1pt solid white; height: 26.35pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 114pt;" valign="top" width="152">
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Non-protein)
</span></b><o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Non-caloric
</span></b><o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Sweeteners
</span></b><o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">(Natural.
</span></b><o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: black; mso-color-alt: windowtext;">Protein)
</span></b><o:p></o:p></p>
</td>
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Sativoside
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 7;">
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Thaumatin
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 8;">
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">TMin </span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 9;">
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Curculin
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 10;">
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Monellin
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 11;">
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Miraculin
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 12;">
<td style="background: rgb(233, 235, 245); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Brazzein
</span><o:p></o:p></p>
</td>
</tr>
<tr style="height: 26.35pt; mso-yfti-irow: 13; mso-yfti-lastrow: yes;">
<td style="background: rgb(207, 213, 234); border-bottom: 1pt solid white; border-left: none; border-right: 1pt solid white; border-top: none; height: 26.35pt; mso-border-left-alt: solid white 1.0pt; mso-border-top-alt: solid white 1.0pt; padding: 0.6pt 1.45pt 0in 0.5pt; width: 275pt;" valign="top" width="367">
<p class="MsoNormal"><span style="color: black; mso-color-alt: windowtext;">Dioscoreophyllum
cumminsii </span><o:p></o:p></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">EMULSIFIERS AND STABILISERS<o:p></o:p></p>
<p class="MsoNormal">The texture of many processed foods depends on the fact that
they are emulsions or foams and if they are to retain these textural properties
they must be stabilised in someway. The additives used for this purpose are
surfactants, amphipathetic molecules which act at the interfaces of the two
phases in the food. The most commonly used emulsifiers are mono and
diglycerides and phospholipids such as lecithin.<o:p></o:p></p>
<p class="MsoNormal">Stabilisers are usually macromolecules which form a
dispersed matrix or gel into which other smaller molecules can be incorporated.
Substances used as stabilisers and thickeners are polysaccharides, are given in
Table.<o:p></o:p></p>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 615px;">
<tbody><tr style="height: 26.7pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: 1pt solid black; height: 26.7pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 141pt;" width="188">
<p class="MsoNormal"><i>Type</i> <o:p></o:p></p>
</td>
<td style="border-left: none; border: 1pt solid black; height: 26.7pt; mso-border-left-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 320pt;" width="427">
<p class="MsoNormal"><i>Examples</i> <o:p></o:p></p>
</td>
</tr>
<tr style="height: 67.75pt; mso-yfti-irow: 1;">
<td style="border-top: none; border: 1pt solid black; height: 67.75pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 141pt;" valign="bottom" width="188">
<p class="MsoNormal"><i>Exudates</i> <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 67.75pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 320pt;" valign="bottom" width="427">
<p class="MsoNormal"><i>Gumarabic. Gum tragacanth. gum karaya. gum ghatti</i> <o:p></o:p></p>
</td>
</tr>
<tr style="height: 54.05pt; mso-yfti-irow: 2;">
<td style="border-top: none; border: 1pt solid black; height: 54.05pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 141pt;" valign="top" width="188">
<p class="MsoNormal"><i>Extracts</i> <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 54.05pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 320pt;" valign="top" width="427">
<p class="MsoNormal"><i>Agar, alginate, pectin, carrageenan</i> <o:p></o:p></p>
</td>
</tr>
<tr style="height: 40.4pt; mso-yfti-irow: 3;">
<td style="border-top: none; border: 1pt solid black; height: 40.4pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 141pt;" valign="top" width="188">
<p class="MsoNormal"><i>Flour</i> <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 40.4pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 320pt;" valign="top" width="427">
<p class="MsoNormal"><i>Guargum. locust bean gum.</i> <o:p></o:p></p>
</td>
</tr>
<tr style="height: 40.4pt; mso-yfti-irow: 4;">
<td style="border-top: none; border: 1pt solid black; height: 40.4pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 141pt;" valign="top" width="188">
<p class="MsoNormal"><i>Synthetic</i> <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 40.4pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 320pt;" valign="top" width="427">
<p class="MsoNormal"><i>Xanthan gum</i> <o:p></o:p></p>
</td>
</tr>
<tr style="height: 108.8pt; mso-yfti-irow: 5; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: 1pt solid black; height: 108.8pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 141pt;" valign="top" width="188">
<p class="MsoNormal"><i>Chemical</i> <o:p></o:p></p>
</td>
<td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 108.8pt; mso-border-left-alt: solid black 1.0pt; mso-border-top-alt: solid black 1.0pt; padding: 0.75pt 5.75pt 0.05pt 38.5pt; width: 320pt;" valign="top" width="427">
<p class="MsoNormal"><i>Carboxymethyl cellulose, methyl cellulose hydroxy
propyl methyl cellulose.</i> <o:p></o:p></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Chelating agents or Sequestestrants: These are compounds
that form complexes with metal ions. When metallic ions are released due to hydrolytic
or other degradative reactions, they are free to participate in reactions that
lead to discolouration, oxidative rancidity, turbidity, and flavour changes in
foods. Addition of chelating agents results in the complexing of these metal
ions and thereby the stabilisation of foods. Citric acid and its derivatives, phosphates,
and salts of Ethylene Diamine Tetra Acetic Acid (EDTA) arc the most popular
chelating agents used in foods. Chelating agents are not antioxidants, they
serve as scavengers of metals which catalyse oxidation. They, however, are
antioxidant synergists.<o:p></o:p></p>
<p class="MsoNormal">ANTIOXIDANTS<o:p></o:p></p>
<p class="MsoNormal">One of the most important types of deterioration that can
occur in a foodstuff is the oxidation of the fats to produce unpleasant odours
which can be detected at low levels by the human senses. The details of
antioxidants are discussed in chapter on “Food Presents".<o:p></o:p></p>
<p class="MsoNormal">FLOUR IMPROVERS: - These are a group of additives which are
added to flours used in bread making either to improve the elasticity of the
dough and lead to greater volume of loaf or because they improve the stability
of the crumb and slow the process of staling.<o:p></o:p></p>
<p class="MsoNormal">Government Regulations<o:p></o:p></p>
<p class="MsoNormal">The use of food additives is subjected to government
regulation throughout the world. These regulations prescribe the food in which
specific additive may be safely used, a specified maximum limit the manner of
addition, directions on labelling, packaging requirements. The central
government in the ministry of health has a central committee for food standards
which reviews from time to time the situation regarding additives based on
available scientific data.<o:p></o:p></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com0tag:blogger.com,1999:blog-3455356254950961578.post-51243184217236534272022-01-31T15:39:00.001+05:302022-01-31T15:39:18.379+05:30Selection criteria of food and beverage service equipment<p> </p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLlQH3Gze9fnGGnmsMWBQnpjPgIXCQfSneteAsD-QN_OMIgVOa4q7fnmP0AZeKuO1e9EMUutHCJPBkquKr6csDjTL7yfChQ9esv5pcWJpriYuMdnndxRFxsF80Nzdf5wdEPFeZa7BV9e_IaIj7zpN9E-LWYf-zNuYUkCgr1mkjmQlTGYcmxhROb9qGxg=s423" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="230" data-original-width="423" height="174" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLlQH3Gze9fnGGnmsMWBQnpjPgIXCQfSneteAsD-QN_OMIgVOa4q7fnmP0AZeKuO1e9EMUutHCJPBkquKr6csDjTL7yfChQ9esv5pcWJpriYuMdnndxRFxsF80Nzdf5wdEPFeZa7BV9e_IaIj7zpN9E-LWYf-zNuYUkCgr1mkjmQlTGYcmxhROb9qGxg=s320" width="320" /></a></b></div><b style="mso-bidi-font-weight: normal;"><br /><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><br /></span></b><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Furniture</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
tables, chairs, sideboards<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Linen</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
table cloths, buffet cloth, slip cloth, runners, baize cloth, tray cloth,
waiter’s cloth, and napkins<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Crockery</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
quarter plate, half plate, full plate, soup plate, soup bowl, cup and saucers,
demitasse, and so on<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Glassware</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
all glasses<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Tableware<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">a)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Flatware/cutlery</span></i><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
spoons, forks,<span style="mso-spacerun: yes;"> </span>knives<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">b)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Hollowware</span></i><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
coffee pots, teapots, water jugs, entrée dishes, sugar bowls, creamers, butter
dish and so on<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Miscellaneous</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">
– bud vase, menu card holder, cruets, ashtrays, toast rack, sauce boats,
asparagus tongs, caviar knife, oyster fork, corn on the cob holder, snail dish
and so on<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Disposables</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">
– paper napkins, disposable plates, place mats, doilies, coasters, table rolls,
gloves, etc.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Chair
heights-<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l8 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Height of the chair (from
floor to the seat):18”<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l8 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">From floor to the top of the
chair: 39”<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l8 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Depth of the chair: 18”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">For comfortable dining the standard <i style="mso-bidi-font-style: normal;">height of the table is 30”<o:p></o:p></i></span></p>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 4.55pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184; width: 633px;">
<tbody><tr style="height: 16.85pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td colspan="4" nowrap="" style="border: solid windowtext 1.0pt; height: 16.85pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 474.9pt;" width="633">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">Table sizes and their capacities<o:p></o:p></span></b></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 1;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">S.no.<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">Sizes in inches<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">shape<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">covers<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 2;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">1<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">30<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">square<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">2<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 3;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">2<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">36<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">square<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">4<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 4;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">3<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">30x48<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">rectangle<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">4<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 5;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">4<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">30x72<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">rectangle<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">6<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 6;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">5<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">36 diameter<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">round<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">4<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 7;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">6<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">48 diameter<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">round<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">5<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 16.85pt; mso-yfti-irow: 8; mso-yfti-lastrow: yes;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 69.45pt;" width="93">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">7<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 189.45pt;" width="253">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">60 diameter<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 126.65pt;" width="169">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">round<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 16.85pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 89.35pt;" width="119">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">8<o:p></o:p></span></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Baize
cloth</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">- in fine dining restaurants tables are
permanently covered with thick woolen cloth or felt which is termed as “baize”.<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The
purpose of baize is to <o:p></o:p></span></i></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l7 level1 lfo3; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Deaden
the noise of cutlery and crockery while placing them on the table.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l7 level1 lfo3; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Protect
table top from heat from the dish.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l7 level1 lfo3; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Give
grip to the table cloth and to prevent it from slipping.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l7 level1 lfo3; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Protect
the wrist of the customer while dining.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l7 level1 lfo3; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Also
acts as cushion for customer.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Baize should never be exposed to the guest; it
must always be covered with a clean table cloth.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Table
cloth<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Considering the minimum fall of 9” from the
edge of the table, <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">E.g., to cover a table of 2’6” square table,
one needs a cloth of minimum size of 48”x48”. It is calculated as:<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Width of the table 2’6” which is <span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span>=30”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Add: fall of table cloth on two sides: 2”x9”<span style="mso-tab-count: 2;"> </span>=18”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><span style="mso-tab-count: 7;"> </span><span style="mso-tab-count: 1;"> </span>=48”<o:p></o:p></span></p>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 4.55pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184; width: 616px;">
<tbody><tr style="height: 20.35pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td colspan="4" nowrap="" style="border: solid windowtext 1.0pt; height: 20.35pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 461.95pt;" width="616">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">Table cloth size calculation<o:p></o:p></span></b></p>
</td>
</tr>
<tr style="height: 20.35pt; mso-yfti-irow: 1;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 64.7pt;" width="86">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">S.no.<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 131.5pt;" width="175">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">Table size<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 171.9pt;" width="229">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">Calculation<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 93.85pt;" width="125">
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">size<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 20.35pt; mso-yfti-irow: 2;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 64.7pt;" width="86">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">1<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 131.5pt;" width="175">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">2'6" square<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 171.9pt;" width="229">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">30"+ (2x9)=48"<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 93.85pt;" width="125">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">48"x48"<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 20.35pt; mso-yfti-irow: 3;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 64.7pt;" width="86">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">2<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 131.5pt;" width="175">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">3' square<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 171.9pt;" width="229">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">36"+ (2x9)=54"<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 93.85pt;" width="125">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">54"x54"<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 20.35pt; mso-yfti-irow: 4;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 64.7pt;" width="86">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">3<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 131.5pt;" width="175">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">2'6"x4'<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 171.9pt;" width="229">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">30"+(2x9)=48"<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 93.85pt;" width="125">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">48"x66"<o:p></o:p></span></p>
</td>
</tr>
<tr style="height: 20.35pt; mso-yfti-irow: 5; mso-yfti-lastrow: yes;">
<td nowrap="" style="border-top: none; border: solid windowtext 1.0pt; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 64.7pt;" width="86">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 131.5pt;" width="175">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 171.9pt;" width="229">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";">48"+(2x9)=66"<o:p></o:p></span></p>
</td>
<td nowrap="" style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 20.35pt; mso-border-bottom-alt: solid windowtext .5pt; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 93.85pt;" width="125">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span lang="EN-US" style="color: black; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Napkin
sizes:<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">There are two standard sizes<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">18”x18” for lunch<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">20”x20” for dinner<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Crockery</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-includes
all items of earthenware or chinaware such as plates, cups and saucers, pots,
vases, and so on<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Types of chinaware available in market<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Earthenware</span></i><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-
it is made of 25 per cent ball clay, 25 percent kaolin or clay, 15 percent
china stone, and 35 per cent flint.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The advantage is that it is cheaper, but it is
easily chipped or cracked and much heavier than bonechina<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Bone
china-</span></i><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"> it is made of 25 % china clay, 25 % china
stone, and 50 % calcium phosphate.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">It is strong and translucent. It is beautiful
and expensive<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Porcelain-</span></i><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">
it is made of 50 % china clay, 25 % quartz, and 25 % feldspar. It is vitreous
and translucent with a grey or blue tinge. It is used in oven to tableware
dishes.<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Stoneware-</span></i><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">
it is hard, tough, and vitreous crockery, fired at a high temperature. It is
heavy and available in bright colours, suitable for restaurants where bright
colour crockery is required.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Selection of crockery: the crockery chosen
should be attractive and must blend with the décor of the service area. If a
hotel has many restaurants, each outlet may have crockery of different colours
and patterns to suit their décor, provided there is a guarantee for
availability of the same design for replacement<span style="mso-spacerun: yes;">
</span>in future.<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The
following points should be considered-<o:p></o:p></span></i></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Plates
should have complete and even glaze.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Pattern
of design should be under glaze so that it is protected and does not wear out
with repeated washing.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Suitable
for multiple purposes, for example, using for soups and breakfast cereals, half
plates for appetizers, fish, vegetables, sweet.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Stackable
up to 30 plates or saucers in one pile.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Suitable
for machine washing.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Plates
should have rolled edge to resist chipping.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Light
weight.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Suitable
for microwave oven.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l9 level1 lfo4; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Resistant
to high temperatures of 85 degree Celsius.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">It is advisable to go for simple design or
plain crockery as it does not get outdated and replacing will be quick without
any problem or huge investment.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Crockery
sizes<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Quarter plate- 6”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Soup plate-8”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Soup bowl-250 ml<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Half plate- 8”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Full plate- 10”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Tea cup and saucer-250-300 ml<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Demitasse and saucer- 100 ml<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Selection
criteria for cutlery<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo5; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Metal-<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l10 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">capital available<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l10 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Profile of the restaurant<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l10 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Type of market segment<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l10 level1 lfo6; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Cost of cleaning and
maintaining<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo5; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Type-<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l6 level1 lfo7; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Menu items<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l6 level1 lfo7; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Type of cover setup<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l6 level1 lfo7; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Style of service<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo5; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">c.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Quantity-
<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l4 level1 lfo8; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">seating capacity<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l4 level1 lfo8; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Rate of seat turnover<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l4 level1 lfo8; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Washing method<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l4 level1 lfo8; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Storage facility<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo5; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">d.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Pattern-
<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l2 level1 lfo9; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">availability of replacement<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l2 level1 lfo9; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">décor<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></p>
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span></b>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The
Cover:</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"> <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">A cover is a space allotted on the table for
the cutlery, crockery, glassware and linen for one person.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">It is a space required by one person, to place
cutlery, crockery and glassware for a meal.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The size of the cover is 24”x15”. Keeping this
size in mind, table capacities are calculated.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The length of the cover is 24” which is
calculated as given below:<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Diameter of side plate<span style="mso-tab-count: 3;"> </span>=6”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Diameter of full plate<span style="mso-tab-count: 3;"> </span>=10”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Space for placing cutlery<span style="mso-tab-count: 3;"> </span>=8”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><span style="mso-tab-count: 6;"> </span>=24”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The width of the cover is 15” which is
calculated as follows:<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Width of the full plate<span style="mso-tab-count: 6;"> </span>=10”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Space from the edge of the table to the handle
of cutlery<span style="mso-tab-count: 1;"> </span>=1/2”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Space for water goblet<span style="mso-tab-count: 5;"> </span><span style="mso-tab-count: 1;"> </span>=4 ½ “<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><span style="mso-tab-count: 7;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>=15”<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Requirements of a cover:<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Each
cover should be well balanced.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">All
cutlery and other table appointments should be placed at least ½ “away from the
edge of the table.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Knives
and spoons should be placed towards the right of the plate and all forks on the
left, except for the butter knife.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The
cutting edge of the knives should always face the plate with the exception of
the butter knife; the water tumbler should be at the tip of the large knife.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The
butter dish should be on top of the fork along with a butter knife and on an underplate.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The
napkin should either be placed in the center of the cover or on the side plate
or in the glass.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l5 level1 lfo10; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Cruet
set should be placed on top of the cover.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .25in;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Standard types of
covers<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .25in;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Table d’ hote cover<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Side plate with side knife<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Water goblet<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Fish knife and fish fork<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Soup spoon<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Large knife and large fork<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Desert spoon and desert fork <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Cruet set <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo11; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Sauce and oil pots<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">A la carte cover- the cover is order specific.<o:p></o:p></span></p>
<span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">SIDEBOARD/DUMMY WAITER/SERVICE
CONSOLE/SERVICE STATION<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The other names used for a sideboard are work
station or service console or service station or dummy waiter<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>The
style and design of<span style="mso-spacerun: yes;"> </span>a sideboard varies
from establishment to establishment and is dependent upon:<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l11 level1 lfo12; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The style of service and the
food and beverage on offer<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l11 level1 lfo12; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The number of service staff
working from on sideboard<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l11 level1 lfo12; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The number of tables to be
served from on sideboard<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l11 level1 lfo12; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The amount of equipment it is
expected to hold.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjbb8v1oSiL1vJDq5xgFeqHfHSxH84SwUOoY-UeWV1JBOeulfiJykm58zMzxd74QFvQiYJ9ce6nADLq_pS84bwbkDPaqy0uD_B_0vDWrCreJj86aWtNgUUGEEvlZRAFj9P3GMot9e6gd9jrrqIRu-C3XXVgsoEtzxQU6ZJe8kofFjvxbFm_Tnvm6INmmw=s645" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="628" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjbb8v1oSiL1vJDq5xgFeqHfHSxH84SwUOoY-UeWV1JBOeulfiJykm58zMzxd74QFvQiYJ9ce6nADLq_pS84bwbkDPaqy0uD_B_0vDWrCreJj86aWtNgUUGEEvlZRAFj9P3GMot9e6gd9jrrqIRu-C3XXVgsoEtzxQU6ZJe8kofFjvxbFm_Tnvm6INmmw=w390-h400" width="390" /></a></div><br /><p></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">It is essential that the sideboard is of
minimum size and portable so that it may be easily moved if necessary.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">If the sideboard is too large for its purpose
it is then taking up space which could be used to seat more customers.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The top should be of a heat resistant material
which can be easily washed down.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">If a hotplate is to be used then it should be
inserted in the top so it is level with the working top.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">After service the sideboard is either
completely emptied out or restocked for the next service.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The material used in the makeup of the
sideboard should blend with the rest of the décor and theme.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">The actual lay up of sideboard depends firstly
on its construction<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-the number of shelves and drawers for
tableware, etc.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">-and, on the type of menu and service offered.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">Therefore the lay-up in every establishment
could vary slightly, each being suited to its own needs and style of service
and presentation.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">It is suggested, however, that in each
particular establishment the sideboard be laid up in the same fashion.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">if this is done the staff get used looking for
a certain item in a certain place and this facilitates speedy service which is
essential.<o:p></o:p></span></p>
<p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">1) Service spoon and forks<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">2) Sweet spoons and forks<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">3) Soup spoons, tea spoons, coffee spoons<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">4) Fish knives and forks<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">5) Joint knives<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">6) Side knives<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">7) Fish plates<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">8) Side plates<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">9) Half plates<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">10) Coffee saucers<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">11) Full plates<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">12) Salvers<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">13) Dirty linen<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">14) Check pads<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">15) Assorted condiments<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">16) Ashtrays<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">17) Water jugs<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">18) Bread basket and butter<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">19) Hotplate<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%;">20) Trays<o:p></o:p></span></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com6tag:blogger.com,1999:blog-3455356254950961578.post-7615854358466524642022-01-28T15:31:00.006+05:302023-01-12T11:28:10.038+05:30FOOD BORNE DISEASES<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgdVB20twIGaILegmXeXBmcwLdmZmAVxJCgttUaoN0l5c0rN-3n76a7yEezQISFQj8IBYI3n9FjrsUjPSCpOviJKHUNkswG1oLVWhwCo4g19fVGtFBE7v1M_HherpdZKcUUDMoIX1su4VsN3AZGiFk4saUCjq9s6HgPDLGIcud9XodNMPHP_43r0n8r-Q=s591" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="590" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgdVB20twIGaILegmXeXBmcwLdmZmAVxJCgttUaoN0l5c0rN-3n76a7yEezQISFQj8IBYI3n9FjrsUjPSCpOviJKHUNkswG1oLVWhwCo4g19fVGtFBE7v1M_HherpdZKcUUDMoIX1su4VsN3AZGiFk4saUCjq9s6HgPDLGIcud9XodNMPHP_43r0n8r-Q=s320" width="319" /></a></div><br /><p></p><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Food borne illnesses are conditions of distress following
the ingestion of food or drink. Such illnesses may strike one person or
hundreds of persons in a single outbreak, and may be only mildly and
temporarily unpleasant, or fatal. They are microbial and non – microbial in
origin.<o:p></o:p></p>
<p class="MsoNormal">There are 11 major types of food borne illnesses: -<o:p></o:p></p>
<p class="MsoNormal">1. Indigestion<o:p></o:p></p>
<p class="MsoNormal">2. Food intolerance or food sensitivity<o:p></o:p></p>
<p class="MsoNormal">3. Algae toxins<o:p></o:p></p>
<p class="MsoNormal">4. Metal poisons<o:p></o:p></p>
<p class="MsoNormal">5. Phyllotoxins<o:p></o:p></p>
<p class="MsoNormal">6. Manufactured agricultural & household chemicals<o:p></o:p></p>
<p class="MsoNormal">7. Zootoxins<o:p></o:p></p>
<p class="MsoNormal">8. Protozoan disease<o:p></o:p></p>
<p class="MsoNormal">9. Infestation<o:p></o:p></p>
<p class="MsoNormal">10. Microbial infections<o:p></o:p></p>
<p class="MsoNormal">11. Bacterial & fungal food intoxications.<o:p></o:p></p>
<p class="MsoNormal">1. INDIGESTION: - is acute food borne distress which follows
wilful neglect or violation of good eating habits. Symptoms of distress, acute
abdominal pains, and vomiting.<o:p></o:p></p>
<p class="MsoNormal">2. FOOD INTOLERANCE OR SENSITIVITY: - food sensitivities are
the food related reactions termed allergy, immunological hypersensitivity – i.e.,
manifestation of the antigen – antibody reactions following ingestion or
contact with food hypersensitivity to milk, wheat flour & eggs is common.<o:p></o:p></p>
<p class="MsoNormal">3. ALGAE TOXINS: - Three divisions of algae namely: -<o:p></o:p></p>
<p class="MsoNormal">• Pyrrophyta (dinoflagellates) e.g., Gonyaulax Catenella, G.
monilata.<o:p></o:p></p>
<p class="MsoNormal">• Cyanophyta (blue – green algae) e.g., anabaena flos –
aquae, microcystis aeruginosa.<o:p></o:p></p>
<p class="MsoNormal">• Chrysophyta (golden brown algae) e.g., prymnesium parvum.
All the organisms occur both in fresh & marine waters, but almost
invariably incidents of shellfish poisoning occur in seawater.<o:p></o:p></p>
<p class="MsoNormal">4. METAL POISONS: - Both mineral and organic material toxic
to man & animals are widespread in environment. They occur in foods, often
as normal constituents. The prominent intoxicating mineral elements are
arsenic, lead, mercury, and selenium<o:p></o:p></p>
<p class="MsoNormal">5. PHYLLOTOXINS: - many plants produce substances with pharmacological
and toxic effects on humans and animals e.g.<o:p></o:p></p>
<p class="MsoNormal">• ANTIENZYMES: - plant - soya beans, legumes, potato. Action
– trypsin.<o:p></o:p></p>
<p class="MsoNormal">• CARCINOGENS: - plant – senecio. Action – liver damage.<o:p></o:p></p>
<p class="MsoNormal">• GOITROGENS: - plant – cabbage and some fruits. Action –
enlargement of thyroid.<o:p></o:p></p>
<p class="MsoNormal">6. Manufactured agricultural & household chemicals: -
insecticides, pesticides, growth regulators, fungicides, and growth simulators
e.g. cryolite, lead arsenate, DDT(dichloride – diphenyl – tri – chloroethane).
Most chemicals are looked upon as adulterants of food. Regulatory control
dictates the care that must be exercised in their handling & use, time of
application & residues permitted.<o:p></o:p></p>
<p class="MsoNormal">7. ZOOTOXINS: - Zootoxins are associated only with
freshwater & marine foods. It is microbial deterioration of the fish after
capture.<o:p></o:p></p>
<p class="MsoNormal">8. PROTAZOAN DISEASE: - e.g., Amebiasis – or amoebic
dysentery. Its prevalence is influenced by cultural practicelike by disposal of
human waste in such a way that food & water are contaminated. Effective
sanitation is necessary to control amebiasis.<o:p></o:p></p>
<p class="MsoNormal">9. INFESTATIONS: - Helminthic infestations are illness
caused by cestodes (parasitic, highly segmented flat – worms), trematodes (parasitic,
unsegmented flatworms) and nematodes (long, cylindrical, unsegmented worms).
Many infestations are associated with foods characteristic of specific
geographic areas. all food borne infestations entre the human through food
& water, it is also transferred during the handling of the meat. E.g.,
Ascariasis, enterobiases, taeniasis.<o:p></o:p></p>
<p class="MsoNormal">10. MICROBIAL INFECTIONS: -<o:p></o:p></p>
<p class="MsoNormal"><b>INTESTINAL ILLNESSES<o:p></o:p></b></p>
<p class="MsoNormal">I. streptococci: - it is caused by streptococcus phylogenies.
It is responsible for acute, pus forming infections. Common vehicles for
spreading the disease are raw milk & cream contaminated by infected
farmers.<o:p></o:p></p>
<p class="MsoNormal">II. Salmonella: - caused by Salmonella. Salmonella, or
enteric fever lies affected humans for centuries. The symptoms are fever, septicemia,
and gastroenteritis. The agent of thyroid is Salmonella typhi. Symptoms – high
fever incidence occur through contamination of well water, milk & foods.<o:p></o:p></p>
<p class="MsoNormal">III. Shigellosis: - shigellosis of bacillary dysentery is
caused by organism belonging to genus shigella. Commonly associated with milk
& ice cream.<o:p></o:p></p>
<p class="MsoNormal">IV. Cholera: - it is transmitted by contaminated water,
fruits, vegetables, raw/ half cooked fish. Caused by vibrio cholera<o:p></o:p></p>
<p class="MsoNormal"><b>NON-INTESTINAL ILLNESSES<o:p></o:p></b></p>
<p class="MsoNormal">(i) Tuberculosis: caused by Mycobacterium tuberculosis.
Sputum, nasal exudates, unpasteurized milk, uninspected meat & poultry.
Food related TB is less often respiratory than gastrointestinal, skeletal, and
glandular. & Muscular.<o:p></o:p></p>
<p class="MsoNormal">(ii) Listeriosis: - caused by listeria, monocytogenes.<o:p></o:p></p>
<p class="MsoNormal">(iii) Q fever: - caused by Coxiella Burnette. Out breaks
seen in meat packaging plants. Causes fever, severe pneumonia.<o:p></o:p></p>
<p class="MsoNormal">11. BACTERIAL & FUNGAL FOODBORNE INTOXICATION: -
Although many different organisms can grow in foods, only few produce toxins
that make the food dangerous to eat among bacteria e.g., are staphylococcus
aureus, clostridium perfringens, c. botulinum & bacillus cereus. Among
fungi e.g., Claviceps purpurea fusarium, aspergillus penicillium.<o:p></o:p></p>
<p class="MsoNormal">(i) S. Aureus – it resides in the mucous of nose &
throat region. The bacteria leave the nose & month in nasal secretions.
During coughing & sneezing. It causes osmoles, boils, abscesses,
meningitis, and pneumonia. S.A. produces enterotoxins (toxins). It causes
irritation of intestinal tract, cramps, coma, and death.<o:p></o:p></p>
<p class="MsoNormal">(ii) Botulism: - It is neuroparalytic disease causes by
consuming foods contaminating toxin of clostridium botulinum. Faulty vegetable processing,
fish & FP, fruits, milk & MP.<o:p></o:p></p>
<p class="MsoNormal">(iii) Ergotism: - Caused by Claviceps purpurea, a fungal
pathogen of rye, barley, wheat and produces a toxic product called ergot.
Fungal tissue grows on the grains having alkaloids which have toxic
characteristics.<o:p></o:p></p>
<p class="MsoNormal">(iv) Aflatoxins: - Caused by mold aspergillus flowers. A
wide variety of commodities. Like almonds, bakery products, millet, peanuts,
wheat flour etc. symptoms are jaundice, hepatitis, hypertension, carcinogenic
in nature.<o:p></o:p></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FMmjgmszmCBJHpgxGCiSnKG6PMH15cGojjUh02AIyFbN6J2cr8YAFnDv8gYFKTHEznqHQoZyRSkps9521WiPa6LpK9ClKgXDo4i87vZ3hOuZJmmCUKJsL2I7fmSU4wZ5Zcw8_HGGQG7Y-wQYLkZJNL75FBncj5hRPzahooWFThhZyFkG4YVJ-flkDg/s960/Slide2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FMmjgmszmCBJHpgxGCiSnKG6PMH15cGojjUh02AIyFbN6J2cr8YAFnDv8gYFKTHEznqHQoZyRSkps9521WiPa6LpK9ClKgXDo4i87vZ3hOuZJmmCUKJsL2I7fmSU4wZ5Zcw8_HGGQG7Y-wQYLkZJNL75FBncj5hRPzahooWFThhZyFkG4YVJ-flkDg/w640-h480/Slide2.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxjcLIUfEZDHf-zqZ67fuBx3Z4UgnEF-cwpANnxd4aii9iTJjL1r0yF3m472NNmfgI4AstxWwMtPfXiahAW2jZihrv0a-XSwr_oaeImnUXOYoeL9H_giDI33wPMTfggtXe5eOOx21NkxMS58gdGgAfBWvxOFtd0rFnKTkVYWoMEwU55tzBteEYGgMXg/s960/Slide3.JPG" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi5bLNegFbg9GUCYrfoxP3P7pCRI-yxg5vyWdhnCz3FdAC3UFtu_BX_lUrzxzxYa_V0OJM5XIutN1eEGgSDitqlxMsQbYNhkl06zi32GbrJOTlj04drNTgnmTHpJEvgIedUh6acuCsFjWLThEuzOh8hZgbHXtxOVdysf3At4Zk8JMo23ER2B8tbR_Ehcw=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1080" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEi5bLNegFbg9GUCYrfoxP3P7pCRI-yxg5vyWdhnCz3FdAC3UFtu_BX_lUrzxzxYa_V0OJM5XIutN1eEGgSDitqlxMsQbYNhkl06zi32GbrJOTlj04drNTgnmTHpJEvgIedUh6acuCsFjWLThEuzOh8hZgbHXtxOVdysf3At4Zk8JMo23ER2B8tbR_Ehcw=w400-h266" width="400" /></a></div><br /><p></p><p class="Default"><br /></p>
<p class="Default"><span style="font-size: 11.0pt;">Foods undergo deterioration or
spoilage from the time they are harvested, slaughtered, or manufactured. Foods
undergo physiological, chemical, and biological changes & make them unfit
for human consumption. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">Numbers of causes are
responsible for food deterioration. These include: <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Micro-organisms <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Activities of enzymes present in food <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Insects <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
parasites <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
rodents <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
temperature <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
moisture <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• Oxygen, light, and time <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">These factors are not isolated
in nature. At any one time, many forms of spoilage may take place depending
upon the food and environmental conditions. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.5pt;">• </span><b><span style="font-size: 14.0pt;">Micro-organism: </span></b><span style="font-size: 11.5pt;">bacteria, yeasts & moulds spoil food after harvesting, during
handling, processing & storage. The micro-organisms are found everywhere
& are always present to invade the flesh of animas & plants. When there
is a cut in their skin or if the skin is weakened by disease or death. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.5pt;">• </span><b><span style="font-size: 14.0pt;">Food enzymes: </span></b><span style="font-size: 11.5pt;">enzymes
present in plant & animal foods continue to be present and are even
intensified after harvest & slaughter. Enzymes are responsible for
facilitating many changes during storage such as changes in colour, texture and
flavour e.g. ripening of tomatoes, tenderizing of meat on ageing are desirable,
but if proceeded too far can result in food spoilage if not halted at the <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.5pt;"><o:p> </o:p></span></p>
<p class="Default" style="page-break-before: always;"><span style="font-size: 11.5pt;"><o:p> </o:p></span></p>
<p class="Default" style="margin-bottom: 1.55pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;"><!--[if !supportLists]--><span style="font-size: 11.5pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 11.5pt;">appropriate time.
The enzymes need to be inactivated by suitable method at appropriate time to
prevent food spoilage. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.55pt;"><span style="font-size: 11.5pt;">• </span><b><span style="font-size: 14.0pt;">Insects, parasites & rodents: </span></b><span style="font-size: 11.5pt;">insects are destructive to cereals grains, fruits
& vegetables. The loss of food due to insects’ destruction varies from
5-50% depending upon the care taken in the field & storage. Insects are
generally controlled by fumigation with ethylene oxide & propylene oxide.
Parasitic food spoilage occurs in some foods. Pigs eat uncooked food waste; the
parasitic nematode penetrates the pig’s intestine & finds its way into
pork. The live worms can infect man if the pork is not thoroughly cooked. <b>Entamoeba
histolytica </b>is responsible for amoebic dysentery. This organization
contaminates food when raw human excreta are used as fertilizers for crops.
Infected water and poor hygiene also spread the parasites. Cooking kills most
of these parasites. Rodents contribute substantially to food spoilage rats
cockroaches rodents urine and drippings harbour several kinds of disease
producing bacteria and rats spreads such human disease as typhus fever, plague,
typhoid fever etc. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.55pt;"><span style="font-size: 16.0pt;">• <b>Temperature:
- </b></span><span style="font-size: 11.0pt;">Heat and cold contribute to food
spoilage if not controlled. The rate of chemical reaction doubles itself for
every 10</span><span style="font-size: 7.0pt;">o </span><span style="font-size: 11.0pt;">C rise in temperature. Excessive heat brings about protein
denaturation, destroy vitamins, break emulsions and dries out food by removing
moisture. Freezing and thawing of fruits and vegetables destroy their
structure. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.55pt;"><span style="font-size: 16.0pt;">• <b>Moisture:
</b>- </span><span style="font-size: 11.0pt;">Foods with high % water spoil fast.
Perishable foods have a high-water content. Control of moisture in foods is
thus very important. From the point of view of their preservation. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.55pt;"><span style="font-size: 16.0pt;">• <b>Oxygen,
Light and Time: - </b></span><span style="font-size: 11.0pt;">air and oxygen
bring about several changes in food components such as destruction of food
colour, flavor vitamin A & C and other food constituents. Oxygen is to be
excluded from in the course of processing while deareation, vacuum packing or
flushing containers with nitrogen or carbon dioxide. Light destroys vitamin B</span><span style="font-size: 7.0pt;">2</span><span style="font-size: 11.0pt;">, A and C. it
also deteriorates many food colours. Foods may be protected from light by
impervious packing or keeping them in containers that screen out specific
wavelengths. Food’s spoilage is time dependent. The larger the time, the
greater the destructive influences. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 16.0pt;">• <b>Food Safety in The Home: -
</b></span><span style="font-size: 11.0pt;">in order to avoid food spoilage in
the home, standards of hygiene should be maintained. Personal hygiene &
kitchen sanitation practice should be maintained. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default"><b><span style="font-size: 11.5pt;">SPOILAGE OF CEREALS AND
CEREAL PRODUCTS </span></b><span style="font-size: 11.5pt;"><o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">The exterior of harvested
grains retains some of the natural flora plus contamination from soil, insects
& other sources e.g. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Of bacteria that infested Pseudomonadaceae, micrococcus, lactobacillus. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Washing & milling reduces microorganisms. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• Blending & conditioning
increases contamination. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default"><b><span style="font-size: 11.5pt;">Cereal products </span></b><span style="font-size: 11.5pt;"><o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.35pt;"><span style="font-size: 11.0pt;">•
Wheat flour – bacteria – bacillus, sarcina, micrococcus, moulds – aspergillus,
penicillium. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.35pt;"><span style="font-size: 11.0pt;">•
Corn meal – moulds – fusarium, penicillium. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• Bread – a freshly baked loaf
is practically free of viable microorganisms, but mould spores contaminate
during cooking & before wrapping slicing by knives also contaminates. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default"><b><span style="font-size: 11.5pt;">MILK AND MILK PRODUCTS </span></b><span style="font-size: 11.5pt;"><o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Milk contains few bacteria when it leaves the udder of healthy cow. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Contamination starts from the animal especially the exterior of the adjacent
areas. Bacteria found in manure, soil & water may entre from this source. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Microorganisms from milking machine, when milking by hand. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Contamination from dairy utensils & milk contact surfaces like milk oil or
milking machines, bulk milk cooler. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">• Hands
& arms of the milker, flies, the air around milk parlour. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• Other sources tanker-truck,
transfer pipes, sampling utensils, separators, homogenizers, coolers, glass
bottles. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default" style="page-break-before: always;"><b><span style="font-size: 11.0pt;">MILK PRODUCTS </span></b><span style="font-size: 11.0pt;"><o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.4pt;"><span style="font-size: 11.0pt;">•
BUTTER: - microorganisms from churner, from water used in its washing, old
cream & packaging material. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.4pt;"><span style="font-size: 11.0pt;">•
Dry milk, evaporated milk & sweetened condensed milk may be contaminated
from special equipments used in their preparation. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.4pt;"><span style="font-size: 11.0pt;">•
Cheese – it is contaminated from air, brine, tanks, shelves & packaging
material. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• Ice cream – organisms may be
added to ice cream in the ingredients. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default"><b><span style="font-size: 11.5pt;">MEAT </span></b><span style="font-size: 11.5pt;"><o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">The healthy inner flesh meat
contains few or no microorganisms although they have been found in lymph nodes,
bone marrow & even flesh. Normal slaughtering practices would remove the
lymph nodes from edible parts. Contamination comes from external sources during
bleeding, handling, and processing. During bleeding, skinning, and cutting the
main sources of microbes is the exterior of the animals (hide, hoofs, and hair)
and the intestinal tract. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Knives, clothes, air, hands, and clothing of the workers can serve as
intermediate source of containments. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
During handling contamination comes from cart, boxes, and contaminated meat,
from air and from personals. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
Grinders, sausages stuffers, slicing, casing and ingredients are the sources. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• In home refrigerators,
containers used previously to store meats act as a source. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;"><o:p> </o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">E.G., moulds – Cladosporium,</span><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> </span><a href="https://en.wikipedia.org/wiki/Geotrichum"></a><span style="font-size: 11.0pt;"><span style="mso-spacerun: yes;"> </span>geotrichum, penicillium.
Bacteria – pseudomonas, bacillus, clostridium. <o:p></o:p></span></p>
<p class="Default"><b><span style="font-size: 11.5pt;">EGGS</span></b><b><span style="font-size: 16.0pt;">: - </span></b><span style="font-size: 11.0pt;">Most
freshly laid eggs are sterile but the shells of some become contaminated by
faecal material from the hen, by the lining of the nest, by wash water, by
handling the materials in which eggs are packed. <o:p></o:p></span></p>
<p class="Default"><b><span style="font-size: 11.5pt;">FRUITS AND VEGETABLES </span></b><span style="font-size: 11.5pt;"><o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.5pt;">• Spoilage occurs during
storage, transportation while waiting to be processed, washing, mechanical
damage, processes such as trimming, peeling, cutting, coring add to
contamination. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.5pt;"><o:p> </o:p></span></p>
<p class="Default"><b><span style="font-size: 11.0pt;">CANNED PRODUCT </span></b><span style="font-size: 11.0pt;"><o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.5pt;">Spoilage occurs by chemical,
biological or both. <o:p></o:p></span></p>
<p class="Default" style="margin-bottom: 1.5pt;"><span style="font-size: 11.0pt;">•
CHEMICAL: - by hydrogen swell resulting from the pressure of hydrogen gas
released by action of acid of goods on the iron of the cane, time, temperature
of storage, tinning imperfection, poor exhaust etc. <o:p></o:p></span></p>
<p class="Default"><span style="font-size: 11.0pt;">• BIOLOGICAL: - by microorganisms,
survival of organisms after administration of the heat treatment, leakage of
the container after the process permitting the entrance of microorganisms. <o:p></o:p></span></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com1tag:blogger.com,1999:blog-3455356254950961578.post-52016585873522959512021-12-27T15:50:00.004+05:302021-12-27T15:50:33.678+05:30Types of Food and Beverage service outlets<p> </p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsV2uMpZKtznHCBIjYF0Izi7SeY5iJvuM5wtQCZsbUImGq2WLVIT2I_F-NVzKLMyDKkpXev-eS3UHB6hDi0puA20c-zjphs8BeqOsv2QJgJ_QhPGngQwh4iCMwRcnvzIpeVw-LLChX4vIJXDyMY_CuAIHE82x32P8JWpZChcXN-7rNX5_E86UmgYLZAA=s257" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="257" height="183" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsV2uMpZKtznHCBIjYF0Izi7SeY5iJvuM5wtQCZsbUImGq2WLVIT2I_F-NVzKLMyDKkpXev-eS3UHB6hDi0puA20c-zjphs8BeqOsv2QJgJ_QhPGngQwh4iCMwRcnvzIpeVw-LLChX4vIJXDyMY_CuAIHE82x32P8JWpZChcXN-7rNX5_E86UmgYLZAA" width="257" /></a></b></div><b style="mso-bidi-font-weight: normal;"><br /><span lang="EN-US" style="font-family: "Arial",sans-serif;"><br /></span></b><p></p><p class="MsoNormal"><b><span lang="EN-US" style="font-family: "Arial",sans-serif;">RESTAURANT</span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">A
restaurant implies service at the table. It may be platter to plate or pre
plated. Restaurants are again sub divided into various types:<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">SPECIALITY RESTAURANT/ THEME / ETHNIC
RESTAURANT<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Speciality
Restaurant- Concentrates on one special cuisine i.e. One particular type of
food. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Eg-
Sea food restaurant.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Theme
Restaurant- Where the décor of the restaurant is based on a particular theme?
Eg-Theatre restaurant.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Ethnic Restaurant-</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;"> Refers to a perticuler race
of people.Ex-Chinese restaurant.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Features<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">1.
Open only for lunch and dinner- lunch is from 12pm to 3.30 pm and dinner is
from 7.30 pm to 11.30 pm. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">2.
Special exotic dishes are served<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">3.
Highly Priced Menu- <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">--
High Investment<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">--
Business hour is less<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">--
Platter to plate service<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">4.
Low turnover for covers<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">5.
High average check (A.P.C.) - Highly priced menu and less number of guests so
the average check OR the Average Per Cover is high<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">A.S.P.
– Average Spending Power<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">6.
Cover Charge- It is the charge put on a guest for being at the cover or using
the cover. <o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Cover – </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">the optimum space required by a person
to dine. The cover on the table is 15”- 17” in depth and 24”-27” in width.<span style="mso-spacerun: yes;"> </span>Depending on the hotel’s policy there may or
may not be cover charge. The charge may be hourly basis or per table or for few
days (festive days)<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">7. Dispense Bar<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Gangway – </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">The space required by the waiter or
service personnel around the chair to serve or attend guests at the table. <o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">COFFEE SHOP- <o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Features<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">1.
24hrs in operation- ideally it is open for 24hrs but at times it may not be
depending on the hotel policy. May be closed for cleaning<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">2.
Multi cuisine- serves more than one cuisine<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">3.
All meals- From morning tea to dinner and even late night service. There are
two sets of menu card in a coffee shop- Breakfast menu card and the main menu
card with timings (the meals are time specific). <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">4.
Economically priced- The food served in coffee shop is not cheap but compared
to other F&B outlets it is economically priced<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">5.
Pre plated service-<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">6.
High turnover- <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">7.
Dispense Bar- family restaurant<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">A
coffee shop generally has 3 shifts for normally 9 hours<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">MORNING
SHIFT: 6:00 AM TO 2:00 PM<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">AFTERNOON
SHIFT: 2:00 PM TO 10:00 PM<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">NIGHT
SHIFT: 10:00PM TO 6:00AM<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Note-Restaurants
generally have guest bookings whereas Coffee shops generally do not have guest
bookings.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;"></span></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">BAR<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Features<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">1.
Sells alcoholic beverages, also non- alcoholic beverages and snacks<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">2.
Entry restricted area- On the basis of age and time. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">3.
Rules vary from state to state<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">4.
Timings are from 11am to 11pm. The last order time is 15mins before closing
time. With extended hour service drinks can be served till 2a.m. Liquor are not
sold on dry days, ex 15th august, 26th January<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">5. Bar are of 2 types- <o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Display bar-<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">It
is the bar which has display of alcohol and glasses, drinks are prepared in
front of the guest. Direct sale is made through the bar.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Dispense bar-<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">It
is the bar which is situated in the back area and mainly used for storage and
service of drinks in food and beverage outlets.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">6.
Cozy comfortable environment with soothing music and dim lighting. The tables
in the bar are round with no edges<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">7.
Service at the table and even at the bar counter<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">8.
Bartender/ Barman- Can be of prime attraction for going in a Bar. He should be
skilled and must possess good communication skill. <o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">PUB (PUBLIC HOUSES)<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">It
is a place to dine with beer. It is an english concept where beer along with
authentic english foods are served like steak, shepherd’s pie etc. early days
there would be symbols like Bear head or Lion head on top of the entrance gate
so that on seeing that people would recognize that that was a PUB.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">BANQUET<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">The
origin of the word banquet both is either from the Italian word “Banchetto” or
French word “Banquette” and in both the cases it means benches. The concept is
to do anything together. Banquet can be termed as a functional catering where
we celebrate any occasion together, cater to a large number of people within a
specific time.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Largest
Banquet: Hosted by Emile Loubet the famous mayor’s banquet. , 25th September
1900. 22,295 mayors attended the function, entertained at Tuileres garden in
Paris waiters covered a distance of 7 km on bicycle.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Features<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">1.
Highest revenue earning in Food & Beverage<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">2.
Caters to a large number of people at a time – if possible under the same roof<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">3.
Types of Function- <o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">FORMAL GATHERINGS- </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">are among people for some
official purpose or any other serious purpose where the guests have to follow
many protocols. For example State banquet (when the head of the state calls for
any meeting). In such parties there is a head table arranged with odd numbers
of chairs so that the chief guest can sit in the middle. Seating arrangements are
made according to respective names of the guests and they are escorted to their
seats. The food is served at the table.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">INFORMAL GATHERINGS</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">- are among friends and
relatives where everyone knows each other. The food is served mainly in buffet
system.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">4. Customized
menu and facilities- The food served is multi cuisine. Facilities like
microphone needed or hall decoration etc.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Basis of charging<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Room/Hall
Charge- A<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Food
Charges- B+ taxes per head or pax<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Facilities-
C<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">(If
the guests buy the liquor from the hotel and get served in the hotel he/she
will be charged with service tax and other taxes.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">If
the guest buys liquor from outside and consume in the hotel then they<span style="mso-spacerun: yes;"> </span>have to pay certain amount as service charge
that is known as corkage)<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Total
the guest has to pay= A+ B×tax+ C<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Suppose
the expected number of guest is X, then the guaranteed number of guest will be
10% less of X<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">If
less amount of guests turn up then food charges will be charged on the
guaranteed number of guests otherwise the food charges will be charged on the
basis of expected number of guests.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">5. Outdoor Catering Service<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">OTHER FOOD & BEVERAGE OUTLETS<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">1. GRILL ROOM</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">: Basically grilled food
items and dishes are served.Generally grilled over fire. People may get the
view of food being fired.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">2. BARBEQUE: </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">food cooked generally meat
items over open charcoal fire. Barbeque is served in open places:-<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">-Poolside-Terrace<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">-Lawns<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">-Gardens<o:p></o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">3. CAKE SHOP: </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">If a hotel has a bakery
outlet, they can sell their products from these stalls.<b style="mso-bidi-font-weight: normal;"> <o:p></o:p></b></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">4. VENDING MACHINE: </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">Automatic dispensing
machines- aerated beverage, coffee, tea etc. installed in cafeteria, airlines,
railways etc.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">5. SNACKS BAR: </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">Areas where snacks are served
at counter service<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">6. KIOSK: </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">Stalls opened for specific items like
chocolates, soft drinks, books, flowers etc., generally at kerbside, shopping
mall, railways, airways etc. A kiosk has three open sides and one closed side.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">7. Discotheque</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">: is an entertainment venue
or club with recorded music played by Disc jockeys through a PA system, rather
than an on-stage band serving alcoholic as well as non-alcoholic beverage along
with light food items.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">8. BYO Restaurant<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">BYO
are restaurants and bistros which do not have a liquor license.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">9. Destination Restaurants<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">A
destination restaurant is one that has a strong enough appeal to draw customers
from beyond its community. Example: Michelin Guide 3-star restaurant in Europe,
which according to the restaurant guides is "worthy of a journey”.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">10. Delicatessens Restaurant<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Restaurants
offering foods intended for immediate consumption. The main product line is
normally luncheon meats and cheeses. They may offer sandwiches, soups, and
salads as well. Most foods are precooked prior to delivery. Preparation of food
products is generally simple and only involves one or two steps.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Permit Room<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">They
are generally found in restaurants and in hotels existing in the dry states
like Gujarat. In a restaurant there is a specific area where one can serve
alcoholic beverages. The restaurant cannot pour alcoholic beverages an area
outside this.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Same
set of rules and regulations are applicable to the permit room as applicable to
the bar. Prior license have to be secured from the appropriate authority before
starting a permit room.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Home delivery/ take away <o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">This
has been a recent trend over the past few years. As the name suggests, these
outlets deal with delivery of food till your doorstep. These are stand-alone
restaurants (kitchen only) that emphasize only on quick preparation of food
& its delivery. There is no seating arrangement available here. The staff
may contain chefs, order taker, cashier and delivery boys. The order taker
takes orders over the phone or of walk in guest, notifies the kitchen and hands
over the food packets to guest or delivery boys. He also might take the
cashiering responsibilities at the counter, which might be overlooked by the
manger. Normally such outlets do not charge for home delivery. Food is provided
in plastic containers, aluminum foils, plastic bags etc. These outlets must not
be confused with restaurants, which provide services of home delivery.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Coffee bars</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">- these are basically outlets which
serve single beverage, the service can be formal or informal depending on the
outlet. Small tidbits of food items can be serviced. Generally magazines or
newspapers are provided to engage the guests.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Chai bars- </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">these are same as coffee bars serving
single beverage.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Drive inns- </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">these outlets can be a part of food
joint, hotel or restaurant which have a open counter, where travelers who are
passing by the outlet can get their food packed<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Quick service restaurant (QSR)<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">These
are same as other restaurants but the service is fast, the quality of food and
the service quality are maintained at par. the service may be informal and the
food can be served through counters. the dishes which can be cooked quickly are
generally included,<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Bistro</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">- these outlets are very old.Originally
started in Persia. Basically these are small restaurant serving economically
priced dishes. Bistros generally have home cooked dishes cooked in robust
earthy dishes and the preparations are slow. These have been developed from the
basement kitchens where tenant used to lodge and have food. menu is very
simple, small and prepared in quantity.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Brasserie</span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">- these are French origin.Meaning a
restaurant with a relaxed, upscale setting which serves single dishes and other
meals.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">A
brasserie can have professional service, printed menus and traditional white
linen. These are open all days of week.<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Drive through- </span></b><span lang="EN-US" style="font-family: "Arial",sans-serif;">these food outlets provide
facility of purchasing without leaving their vehicle. The concept started in
USA.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">Orders
are placed through microphone and picked up through window, the cars are
generally lined one after another and as the order is ready at window they
passes by.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">The
orders are generally brought by server called carhop.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Arial",sans-serif;">These
out lets have signs which shows customers how to move and where to park their
vehicle.<o:p></o:p></span></p><br /><p></p>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com3tag:blogger.com,1999:blog-3455356254950961578.post-67343960740839523012021-12-16T14:15:00.001+05:302021-12-21T06:51:00.295+05:30Food safety is must for every household and food business<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-BN0c1H-iIewX-BqPauGBd8FxcoRqlSAZLcp_U5vMu51u2IzqCqqmIA_ZyU13VTvVHTsjsoyY8I91HRL0m31DvZ4Q3gxLkNFbd0wMsoQ-5So4Ra332YNFYfvAmumDh72V2oSix2g-kKbRzLGTSRsrkxAkcHnT0s6UifQk3KFA7bIBm2wDinW_0OtxHQ=s1200" style="margin-left: auto; margin-right: auto;"><img alt="Sustainable development goal 3" border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-BN0c1H-iIewX-BqPauGBd8FxcoRqlSAZLcp_U5vMu51u2IzqCqqmIA_ZyU13VTvVHTsjsoyY8I91HRL0m31DvZ4Q3gxLkNFbd0wMsoQ-5So4Ra332YNFYfvAmumDh72V2oSix2g-kKbRzLGTSRsrkxAkcHnT0s6UifQk3KFA7bIBm2wDinW_0OtxHQ=w320-h320" title="Good health and well being" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sustainable development goal 3 good health and well being</td></tr></tbody></table><p></p><p>INTRODUCTION: - The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their homes and are unaware of the intrinsic quality of food that is served to them, even though their taste buds approve it. </p><p>Food production centers or kitchens provide all conditions necessary for growth of microorganisms, such as food, humidity & right temperature. All of which are conducive to the spread of infection, disease & infestation if not controlled & monitored through strict regimens with respect to hygiene & sanitation practices. </p><p>The relationship of safe food & wealth is well established & has been linked to the cultural practices of the country. The problem of getting safe food is more severe in public eating places where large quantity of food is pre-prepared, held & finished on demand for service. </p><p>Food safety problems can be tackled at various levels in different ways with training in safety being organized. Training in safety can be organized under 3 distinct categories usually abbreviated as the 3E’s, namely safety education: safety engineering and enforcement of safety.
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</p><p><br /></p><p>1. SAFETY EDUCATION </p><p>Safety programs and policies can only be effective if the staffs are trained to think and act safety at work for this, educating them in the following areas is necessary. </p><p>Teaching safe methods, with particular emphasis on areas of potential dangers, & how these can be guarded against. </p><p>1. Demonstrating the use of safety equipment installed in the established and location and use of first aid material. </p><p>2. Inculcating in people the ability to recognize the signs of hazard around them, in colleagues and equipment e.g. – unwell person or an unusual sound from an equipment. </p><p>3. Teaching staff the legal implication of non-adherence to safety procedures. </p><p><br /></p><p>SAFETY EDUCATION </p><p>• Should start during induction of the employee to the establishment. </p><p>• Is effective by formation of safety committees in the establishment. </p><p>• Should include giving info. about legal and financial implication of accidents. </p><p>• Should be done using audio-visual aids discussion, bulletin board, weekly safety theme. </p><p><br /></p><p>2. SAFETY ENGINEERING </p><p>This involves the building in of safety features in the structure of the establishment in the equipment, furniture and fittings, and their proper arrangements within the space’s equipment should be selected with care to ensure safety in design that can make it possible to maintain sanitation of parts that come in contact with food. </p><p><br /></p><p>3. ENFORCEMENT OF SAFETY </p><p>That means implementation or practice safety rules need to be enforced by rule, law or custom and practice. Also, by </p><p>Discipline at work </p><p>1. Close supervision of all activities in vulnerable areas and at peak hours </p><p>2. Closing all switches for fuel supply and water taps when not in use. </p><p>3. Immediate attention to repair of leaks and regular maintenance and servicing of equipment’s to ensure optimum operation </p><p><br /></p><p>Definition: - food safety is defined as keeping food safe to eat at every stage of (purchasing, receiving, storage, preparing, cooking, holding, cooling, reheating, and serving) handling as it passes through the flow of food from farm to table. </p><p>Thus, food safety is the protection of food product from unintentional contamination (means cross contamination) </p><p><br /></p><h2 style="text-align: left;">FOOD HAZARDS </h2><p>According to 2005 FDA food code, a hazard is a biological, chemical, and physical property that may cause a food to be unsafe for human consumption </p><p>1. BIOLOGICAL HAZARD </p><p>Include bacterial viral and parasitic microorganisms’ bacteria: e.g., bacillus cereus, campylobacter jejuni, clostridium botulinum, E. coli, salmonella spp, shigella spp. The majority of biological hazards are bacteria that can be controlled through time, temperature, acidity and water activity. Some bacteria from spores that and highly assistant and may not be destroyed by cooking and drying. </p><p>• Viruses can exist in food without growing, but they can rapidly reproduce once they are on a living host, most typically a human being. Viruses can best be controlled by good personal hygiene, because that limits the transmission of viruses via human contact or common food contact e.g., hepatitis A and E, rotavirus, nor virus, reo virus. </p><p>• Parasites also need a host. They are mostly animals – host specific. What they can survive in humans. Adequate cooking or freezing destroys parasites. Special attention to foods such as pork, fish, and bear, they are known to carry parasites. E.g., taenia spp, trichinella spiralis. </p><p><br /></p><p>2. CHEMICAL HAZARDS </p><p>Chemical hazards also cause food borne illness. Chemical hazards may occur naturally or may be introduced during any stage of food production. Natural occurring chemicals can be found in some species of fish or shellfish some plant foods and mushrooms e.g., some chemicals added to food also make them unsafe. These include sulphites, sodium nitrates, mono sodium glutamate or lead, copper environmental additives (fertilizers pesticides) and cleaning agents (sanitizers, lubricants) Tetrodoxin (fish), mycotoxin like aflatoxin (corn), patulin (apple juice) paralytic shellfish poisoning (psp). </p><p><br /></p><p>3. PHYSICAL HAZARDS </p><p>Any physical material or foreign object not normally found in a food that can cause illness and injury it may result from contamination carelessness, mishandling and implementing poor procedures at many points. From harvest to consumers. e.g., Glass, wood, stone, metal, fragments, bone, plastic. </p><p>Food hygiene </p><p>Food hygiene may be defined as the sanitary science which aims to produce food that is safe for the consumer and of good keeping quality. It covers a wide field and includes the rearing, feeding, marketing and slaughter of animals as well as the sanitation procedures designed to prevent bacteria of human origin reaching foodstuffs.</p><div><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com2tag:blogger.com,1999:blog-3455356254950961578.post-31261548651192876692021-08-27T12:13:00.006+05:302022-02-03T11:04:17.999+05:30Food Safety and Quality Previous year Question papers<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-6953046933105458"
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwc0HG8EKZbR4pzbuQ6dK7MZ32ZOmlnxEz-cr0mJAqLIrdVx_Cund_OgDDfe_SBHcQ-eRvLIGYpuQxTJqgfjTNSk0rXYduYeO2DmdcWnDRw5thBg8vZpz_myNDWeas9Kgp-hlue2OY0ZIA/s2048/Food+safety+and+quality+14-15+a.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwc0HG8EKZbR4pzbuQ6dK7MZ32ZOmlnxEz-cr0mJAqLIrdVx_Cund_OgDDfe_SBHcQ-eRvLIGYpuQxTJqgfjTNSk0rXYduYeO2DmdcWnDRw5thBg8vZpz_myNDWeas9Kgp-hlue2OY0ZIA/s600/Food+safety+and+quality+14-15+a.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2014-15 </td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ED8NFC3ScuTg3WB35el988BwGzsPc8e_ymtqN0FGgZTjLiSNGzW-NltJ91qbY9uQ_pl-MSaSuFWm5Eic1IwAWLh51kT5maiqISrsAaVGHUoBW_SIG2Ne9aq-yN196aWS-1Pj88FdTQ5D/s2048/Food+safety+and+quality+14-15+b.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ED8NFC3ScuTg3WB35el988BwGzsPc8e_ymtqN0FGgZTjLiSNGzW-NltJ91qbY9uQ_pl-MSaSuFWm5Eic1IwAWLh51kT5maiqISrsAaVGHUoBW_SIG2Ne9aq-yN196aWS-1Pj88FdTQ5D/s600/Food+safety+and+quality+14-15+b.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2014-15</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglv7hgiKm1K7IM0oD41kUWtqSqG-P4pYcj9z7JEHhqNEE3zCIbVK2jKT0cVLVbRPRM4Je1q8EWF3bJQHPbWcGsEF6HZn6Adllrg3f5Gz2YHKp0tp4_rndYdeiC9sUy1_Yh3yBJwQ2BoYpa/s2048/Food+safety+and+quality+15-16.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglv7hgiKm1K7IM0oD41kUWtqSqG-P4pYcj9z7JEHhqNEE3zCIbVK2jKT0cVLVbRPRM4Je1q8EWF3bJQHPbWcGsEF6HZn6Adllrg3f5Gz2YHKp0tp4_rndYdeiC9sUy1_Yh3yBJwQ2BoYpa/s600/Food+safety+and+quality+15-16.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2015-16</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2edi3J4msFBXSKPvEI0wtv59UG8C45xlr2rhS38Q7LXobeqj7ZBZv71kWxsh_jsphVbu2WEUORTZon9vIKZ73KgzhHYOJVM_EfCustDSce92XmfGQkM4NXvl-YOjkfaRoA6Sg7kUNnXd/s2048/Food+safety+and+quality+16-17+a.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2edi3J4msFBXSKPvEI0wtv59UG8C45xlr2rhS38Q7LXobeqj7ZBZv71kWxsh_jsphVbu2WEUORTZon9vIKZ73KgzhHYOJVM_EfCustDSce92XmfGQkM4NXvl-YOjkfaRoA6Sg7kUNnXd/s600/Food+safety+and+quality+16-17+a.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2016-17</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4E9jQ8Q5NrB36gDWXgp4GFDA7K6LjP3tpYHma_mDk0H7H66XKG_0CyhwOZ7jRB2KlPQqbdhUmutAueNPFeA4VybOcEbPMO9YWTy12dUK1wuI7rvxAWi4LP24D2Sxu5nrpJ8uduH4ohiBr/s2048/Food+safety+and+quality+16-17+b.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4E9jQ8Q5NrB36gDWXgp4GFDA7K6LjP3tpYHma_mDk0H7H66XKG_0CyhwOZ7jRB2KlPQqbdhUmutAueNPFeA4VybOcEbPMO9YWTy12dUK1wuI7rvxAWi4LP24D2Sxu5nrpJ8uduH4ohiBr/s600/Food+safety+and+quality+16-17+b.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2016-17</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQq89tEGqlZrQD2X4W6jD5_n-VjGoHSJlV6mSvYg-ncniWDUQPc-iLH1m8-DHM2v7AegM5OUGAbq2TbLqkUKm5vYhEC5OhDo2iIALaKUremdoKHyVv6RyGTAX2fVjwXJLzxRuFL16TRJy/s2048/Food+safety+and+quality+17-18a.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQq89tEGqlZrQD2X4W6jD5_n-VjGoHSJlV6mSvYg-ncniWDUQPc-iLH1m8-DHM2v7AegM5OUGAbq2TbLqkUKm5vYhEC5OhDo2iIALaKUremdoKHyVv6RyGTAX2fVjwXJLzxRuFL16TRJy/s600/Food+safety+and+quality+17-18a.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2017-18</td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONmJUMH9sLo35lCbsReO3fEXbb9N8mbBUX5wi6wtNBHdNiUIOfXkaeMtNbvbKNCIemNxwkTsV3kK0pCYtKZzY4Lg69-USsxnTl7H2r2YmLv-qiotlBYiD0YOKnUVa6eX5VjvR3S__4h-C/s2048/Food+safety+and+quality+17-18b.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONmJUMH9sLo35lCbsReO3fEXbb9N8mbBUX5wi6wtNBHdNiUIOfXkaeMtNbvbKNCIemNxwkTsV3kK0pCYtKZzY4Lg69-USsxnTl7H2r2YmLv-qiotlBYiD0YOKnUVa6eX5VjvR3S__4h-C/s600/Food+safety+and+quality+17-18b.jpg" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSv_FOSARc7FrXJeAo_mo30dlovUcJIICKuJRcAv2dng5iqmVVIWNWuDiX9eCSp5R_kTSnJnSB4ZwCfwkd9v8dolnHgeVt3GVOzgVSvjzScy8liCtajSU3XNJYOJYUtGYERGmSTAarYlo/s2048/Food+safety+and+quality+18-19+a.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSv_FOSARc7FrXJeAo_mo30dlovUcJIICKuJRcAv2dng5iqmVVIWNWuDiX9eCSp5R_kTSnJnSB4ZwCfwkd9v8dolnHgeVt3GVOzgVSvjzScy8liCtajSU3XNJYOJYUtGYERGmSTAarYlo/s600/Food+safety+and+quality+18-19+a.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2018-19</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxb_jsrhirU5QqfL0zwxdyl11CqiEWsI61A_jSRDXpc6s3JDzRl9c-6riZSTLk_JwClD2JYMq6Cf1u2Xkg1f8DqoP0I3YGJUmnWOnzIgtD2MUQez7haiFcGtyfSt505iZEq2j8O6pamRc/s2048/Food+safety+and+quality+19-20+b.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxb_jsrhirU5QqfL0zwxdyl11CqiEWsI61A_jSRDXpc6s3JDzRl9c-6riZSTLk_JwClD2JYMq6Cf1u2Xkg1f8DqoP0I3YGJUmnWOnzIgtD2MUQez7haiFcGtyfSt505iZEq2j8O6pamRc/s600/Food+safety+and+quality+19-20+b.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2018-19</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq48J5DBhDZWMybpY0NNpguCRwPlO9XmO1-swJp0-pQOw_7jkk1pFf0JVj2KRy2uJKCx2RqFZ5lg5w1jhxnndAUHdX8K_7gevEtqKWCw5jT6-PJeBNMUeNA-gZuJtPmXUY0C9UXNODYLBj/s2048/Food+safety+and+quality+19-20.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1448" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq48J5DBhDZWMybpY0NNpguCRwPlO9XmO1-swJp0-pQOw_7jkk1pFf0JVj2KRy2uJKCx2RqFZ5lg5w1jhxnndAUHdX8K_7gevEtqKWCw5jT6-PJeBNMUeNA-gZuJtPmXUY0C9UXNODYLBj/s600/Food+safety+and+quality+19-20.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food Safety and quality question paper 2019-20</td></tr></tbody></table>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com8tag:blogger.com,1999:blog-3455356254950961578.post-90530435045936851912021-07-21T10:24:00.004+05:302021-12-14T10:29:27.016+05:30Major grape varieties of France, USA, Germany, Italy and other countries<p> </p><h2><span face="Arial, sans-serif" style="font-size: 12pt; line-height: 18.4px; text-align: justify;">Grapes</span></h2><div class="MsoNormal" style="text-align: justify;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 18.4px;"></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MVkDRaW4t7JF_GERZjtACwWLUHl-l-3Q0S-Xuc8tTy5o1bcCLcGzpK6s_Dm414812pQzBIGYKSgatilzjv-vkN3kmVGUAC8Bh45ShvPcczVTFz3D58jRpfAH43T50i_mDOeChtyaz6au/s1600/grape.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MVkDRaW4t7JF_GERZjtACwWLUHl-l-3Q0S-Xuc8tTy5o1bcCLcGzpK6s_Dm414812pQzBIGYKSgatilzjv-vkN3kmVGUAC8Bh45ShvPcczVTFz3D58jRpfAH43T50i_mDOeChtyaz6au/w225-h320/grape.jpg" width="225" /></a></div></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="tab-stops: 54.4pt; text-align: justify;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt; line-height: 18.4px;">Aleatico</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHLeQyKt144LemxreHRE1OBSGi0sCc0deP8IUD53H956O6rQEZKF0C8B9WN_LjGk6WnfUJdVYyTXkdXoxvYY7CeulJoRRo_fLD3esPyIjeQ-y-gVlAcz6coZDaUxJ0OXnZIxpUyHglud5/s1600/Aleatico.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHLeQyKt144LemxreHRE1OBSGi0sCc0deP8IUD53H956O6rQEZKF0C8B9WN_LjGk6WnfUJdVYyTXkdXoxvYY7CeulJoRRo_fLD3esPyIjeQ-y-gVlAcz6coZDaUxJ0OXnZIxpUyHglud5/s320/Aleatico.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">aleatico grape</td></tr></tbody></table></div><div class="MsoNormal" style="tab-stops: 54.4pt; text-align: justify;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt; line-height: 18.4px;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt; line-height: 18.4px;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Aleatico </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ahl-ih-at-ik-oh</i>) is an Italian variety found in most areas, with the largest plantings in Tuscany and the island of Elba. It is also grown in Corsica and it is a minor variety in California. It has a muscat flavour and is somewhat like a black form of Muscat à petits grains.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Italy, Aleatico is used to make a highly regarded sweet, ruby coloured, muscat wine. Aleatico can be used to make white wines and fortified wines and could be tried as a substitute for Muscat à petits grains where there are problems with that variety.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Alvarelhao</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pS9TlB1JRMdPTge0Zr6ieoaEDUOqmzt9NIURNoyy8QgFj_aKRE1zTZ9vTV7-x5BtZZvB4fkPa8e1NlilSIda1ykvP5OvxKpePWKIAhH2MMLgGDYVN86F_hjaneQsgTWZ0_WAUIU87NMC/s1600/Alvarelhao.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pS9TlB1JRMdPTge0Zr6ieoaEDUOqmzt9NIURNoyy8QgFj_aKRE1zTZ9vTV7-x5BtZZvB4fkPa8e1NlilSIda1ykvP5OvxKpePWKIAhH2MMLgGDYVN86F_hjaneQsgTWZ0_WAUIU87NMC/s320/Alvarelhao.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">alvarelhao grape</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Alvarelhao </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ahl-vah-rel-oh</i>) was recommended, along with Bastardo and Touriga, by</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Mr F. de Castella, former Government Viticulturist in Victoria, for the production of port. However, in the variety classification used in the Douro Valley in Portugal, Bastardo and Touriga are rated as very good but Alvarelhao is rated as only reasonable. So it is perhaps not surprising that less Alvarelhao than Touriga and Bastardo has been planted in Australia, with a few small plantings in north-east Victoria and southern New South Wales only. There appears to be very little of this variety grown outside Portugal. It is not clear whether it is present in California, as the variety imported from there as Alvarelhao proved to be actually Touriga.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="font-size: 12pt;">Alvarelhao is lower in colour and tannin than the other port varieties and although widely planted in Portugal, does seem to be more suitable for red wine rather than port. It has been reported as producing red wines with good acidity and balance.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Barbera</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk018814z6bRPpnw9vZH7JAkr94MMy4IUuDDLX-zEyM37yG5AeCIx2dUN64nC0HtjQo4mPwwvReDB2kjoGJs5RzMroY33bIVu7PzNnfI-zlaAXm_kOf5RNYLhW8k8tmlOFUly18fqWAabW/s1600/Barbera.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk018814z6bRPpnw9vZH7JAkr94MMy4IUuDDLX-zEyM37yG5AeCIx2dUN64nC0HtjQo4mPwwvReDB2kjoGJs5RzMroY33bIVu7PzNnfI-zlaAXm_kOf5RNYLhW8k8tmlOFUly18fqWAabW/s320/Barbera.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">barbera grape</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Barbera </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>bar-beer-ah</i>) is the leading wine grape of Italy, grown mainly in Piedmont. It is used in wines of controlled appellation, sometimes alone and sometimes mixed with other varieties. Argentina grows some Barbera. It was popular in California in the 1970s, reaching 8600 ha in 1977, with around 4000 ha currently. There are 141 ha of Barbera planted in Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines from Barbera have good colour, tannin and acidity, and a distinctive varietal character which may not be immediately acceptable to Australian wine-drinkers. When aged in oak the wines can be complex and full-bodied with a delicate bouquet. In Italy it is mostly used for making full-flavoured dry red wines with earthy character, soft tannin and ripe currant flavour, but sweet red and sparkling red wines are also made from it.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bastardo</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNl7agdXaMXr_3x8RvJ5tpNHFkzw8OeY0Ew4yF4jfS_J4Y6PutlXp79dMBgZ323a5VH61DFghRupKXr-b-zc0VHyoOgaP21POfFYxx5ufAC2dsNsygPslcww0uKJlgMabk0sZRpFwUxl5b/s1600/bastardo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNl7agdXaMXr_3x8RvJ5tpNHFkzw8OeY0Ew4yF4jfS_J4Y6PutlXp79dMBgZ323a5VH61DFghRupKXr-b-zc0VHyoOgaP21POfFYxx5ufAC2dsNsygPslcww0uKJlgMabk0sZRpFwUxl5b/s320/bastardo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">bastardo grape</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bastardo </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>bas-tah-doh</i>) is considered one of the better port varieties in Portugal, although it is not as widely grown as Touriga or Tinta Amarella. It is also grown under the name of Trousseau in the Jura region in eastern France. It is probably one of the ‘port sorts’ in South Africa and there may be a little in California and South America, but not enough to be recorded separately. The exact area of planting in Australia is uncertain. There is a small quantity in South Australia as Cabernet Gros, a little in north-east Victoria and nearby in New South Wales called Bastardo. Some plantings called Touriga in New South Wales are also Bastardo.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Under most Australian conditions this potentially sweet, full wine is best suited for fortified wines. The fruit ripens early and attains a high sugar concentration, which increases even further as the berries wilt. It does not provide much colour in the wine but will combine with other varieties that provide colour and flavour.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bianco d’Alessano</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgJJxEgxiLWoU8jQHI5UCFA26f4ej9E4SLmncTc9aVP-otq_KALRqj-LSEpnTxFR35MfUS5k3MRIwbC3gxfm9XyTM7fcmF2yHHKwqYGXLHAgqUpD7mWrGQtVy7IvPYr_xw2FsMHZTiI3_/s1600/Bianco+d%E2%80%99Alessano.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgJJxEgxiLWoU8jQHI5UCFA26f4ej9E4SLmncTc9aVP-otq_KALRqj-LSEpnTxFR35MfUS5k3MRIwbC3gxfm9XyTM7fcmF2yHHKwqYGXLHAgqUpD7mWrGQtVy7IvPYr_xw2FsMHZTiI3_/s320/Bianco+d%E2%80%99Alessano.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">bianco d'alessano grape</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bianco d’Alessano </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>be-ank-oh dal-essah-noh</i>) is a late-ripening white wine grape variety from the Puglia region of south-east Italy with substantial plantings in the province of Taranto near Bari. Bianco d’Alessano produces yields of about 30 tonnes/ha in the warm irrigated regions of Australia. The juice is sweet and neutral in flavour.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="font-size: 12pt;">The wines tend to be neutral in character and have been given only average scores by tasting panels.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Biancone</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMH3oqjlsDl4Mq68VlPxWg-b3wtkWziv0noi314MDDmv4SCl_XYv7MRUUKT-bz5N307JA7wIrl9kHy5vBbQ2r15o2AON2Nl6hLAD4SNOB6PU8Qzw5cCv8UJWJqg6ZiXV5WdzB-NRTqgsh/s1600/biancone.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMH3oqjlsDl4Mq68VlPxWg-b3wtkWziv0noi314MDDmv4SCl_XYv7MRUUKT-bz5N307JA7wIrl9kHy5vBbQ2r15o2AON2Nl6hLAD4SNOB6PU8Qzw5cCv8UJWJqg6ZiXV5WdzB-NRTqgsh/s320/biancone.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">biancone</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Biancone </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>bee-yan-kowhn</i>) has the distinction of giving the highest commercial yield of any variety in Australia. Almost all is grown in the Riverland of South Australia. The variety comes from Corsica, where its excellent production has led to one of its names</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">being Pagadebiti, literally ‘payer of debts’. Small areas of Biancone have been grown under the name of Grenache Blanc Productif and it was probably imported into Australia under this name.The Biancone of the island of Elba is thought to be the same variety but it does not appear to have become established in any other countries.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Biancone with its high yields has little character, and this soft and fruity wine is mainly used for distillation or bulk production in the Riverland. There is some evidence that it can produce a distinctive dry white wine in cooler areas</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bonvedro</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyHyWo0pWWzodzHkV3VfdWdQU91JH5V6VMK_ShiDcsmoeSOOJYrKdQkdfXmTLrkIecAcj-bV0cEqEmcD1y2LevLhpPCZP5AJVR2XNPk4vRfFDsUnx4Mr4fK9rE2hvHnsbdRs3K4uQhwO6/s1600/bonverdo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyHyWo0pWWzodzHkV3VfdWdQU91JH5V6VMK_ShiDcsmoeSOOJYrKdQkdfXmTLrkIecAcj-bV0cEqEmcD1y2LevLhpPCZP5AJVR2XNPk4vRfFDsUnx4Mr4fK9rE2hvHnsbdRs3K4uQhwO6/s320/bonverdo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">bonverdro grape</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bonvedro </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>bon-ved-roh</i>) is the Portuguese name of this variety, which is also grown in north-eastern Spain as Cuatendra. It possibly also occurred in France as an obscure variety and may have arrived in Australia as part of a large collection, such as Busby’s. In this way it could have become confused with Carignan, the name generally used for Bonvedro in Australia.There may also have been confusion with another variety from north-eastern Spain,Miguel de Arco, as the vines grown under this name in Australia also seem to be Bonvedro. Small quantities of Bonvedro are grown in Australia, mostly in South Australia and a little in New South Wales and Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines made from Bonvedro in Australia have a pleasant varietal character but are soft and lacking in tannin, and in the past were unfavourably compared with other varieties of wine with more colour and tannin. Increasing interest in lighter red wines may encourage a reappraisal of this position</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bourboulenc</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB6YG7SYH4qGFwY3H_SZR95leXRHPWl7hWp4gamZTFwmoMq_sgI8D8AmasHTuT_9eJnsbV0szUSPUzPTFAnXQgdrRbH8-uWxmBnlrDiLI4UzgaOxXpO6i2rt-XyLybJzeqAGLlO0GN-cD/s1600/Bourboulenc.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB6YG7SYH4qGFwY3H_SZR95leXRHPWl7hWp4gamZTFwmoMq_sgI8D8AmasHTuT_9eJnsbV0szUSPUzPTFAnXQgdrRbH8-uWxmBnlrDiLI4UzgaOxXpO6i2rt-XyLybJzeqAGLlO0GN-cD/s320/Bourboulenc.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">bourboulenc</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Bourboulenc </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>bor-buh-lahnk</i>) is a recommended variety throughout Mediterranean France and is found mainly in the lower valley of the Rhone. It is an approved variety for wines of controlled appellation such as Chateauneuf-du-Pape and Cotes du Rhone. It appears four times, under different names, among Busby’s imports into Australia in 1832, but has not survived in any of the official viticultural collections. It is found only as odd vines in old vineyards in Great Western and Rutherglen and possibly elsewhere.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France, standard dry white wines from Bourboulenc are delicate and lightly aromatic with some varietal character developing with bottle age. Wine from very ripe grapes has a more special character. In practice Bourboulenc is usually harvested and fermented mixed with other varieties.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cabernet Franc</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBqD_V3YSeIQdNU-cUGZcl5Jx3axGS9ro8RFovAWu5PQLYoXLfJiYAM-0PzDdn6G-5w2C_Hk0Gcs63bKkH5yF61XeC-alNME8lErytl_FLrY_J3XcoOvELyIkOo9BPVoS1TQdEvdZACMN/s1600/cabernet+franc.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBqD_V3YSeIQdNU-cUGZcl5Jx3axGS9ro8RFovAWu5PQLYoXLfJiYAM-0PzDdn6G-5w2C_Hk0Gcs63bKkH5yF61XeC-alNME8lErytl_FLrY_J3XcoOvELyIkOo9BPVoS1TQdEvdZACMN/s320/cabernet+franc.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">cabernet franc</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cabernet Franc </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ka-ber-nay frahnk</i>) is an important variety of the Bordeaux area of France.There have been small plantings in recent years, but Cabernet Franc generally</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">occurs in Australia as odd vines in plantings of Cabernet Sauvignon, particularly in north-east Victoria where it sometimes occurs to the extent of more than one vine in ten. In France, it is also grown in the Loire Valley and is now recommended throughout the entire south, including Corsica. In Italy it is regarded more highly than Cabernet Sauvignon and recommended in more provinces. The Cabernet varieties, particularly Cabernet Sauvignon, are important in eastern Europe and South America but they are not always recorded separately. Cabernet Franc, with 1427 ha recorded in 2002, has not achieved the same recognition as Cabernet Sauvignon in California. 834 ha of this variety were harvested in Australia in 2003.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Cabernet Franc makes a red wine of excellent colour and rich flavour with good tannin. These wines have a pronounced varietal character and because of their good tannin they age particularly well. They can be distinguished from the wines of Cabernet Sauvignon and the presence of Cabernet Franc may be partly responsible for the</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">special character of Cabernet wines from north-east Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cabernet Sauvignon</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme2ipOLFLaHyv44bjjEHaoWbX0hhqcrzyjHErpTbFBHuhUYNbSkRJf0KzK90yE3cN5IaRBlOxmdTFsuEresWIg5e02cBaLyagaZcTT1-WeHIa3jMCcyCny021TYwQTFUOHGyAUO1rWWxp/s1600/cabernet+sauvignon.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme2ipOLFLaHyv44bjjEHaoWbX0hhqcrzyjHErpTbFBHuhUYNbSkRJf0KzK90yE3cN5IaRBlOxmdTFsuEresWIg5e02cBaLyagaZcTT1-WeHIa3jMCcyCny021TYwQTFUOHGyAUO1rWWxp/s320/cabernet+sauvignon.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">cabernet sauvignon</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cabernet Sauvignon </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ka-ber-nay so-vinyohn</i>) comes from the Bordeaux region of France and is the major variety in some of the best wines of the Medoc area. It is also prominent in Chile and has increased rapidly in recent years in California (30 754 ha in 2002), Australia (28 871 ha in 2003) and South Africa. In Italy it is a minor variety recommended only in the extreme north. It is probably more important in eastern Europe and Argentina.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The excellent quality of the wines of Cabernet Sauvignon is well-known and the grape is very widely grown. The wines are deep purple in colour and have high tannins and a full rich flavour with a pronounced varietal character, which is very intense when the vines are grown under cooler conditions. They show complex black currant and other small berry characters, but if harvested before full maturity they can show excessive herbaceous aromas. With their high tannin they require aging and are often blended with Shiraz, Cabernet Franc or Merlot to produce magnificent wines. The best wines can take 20 years to reach their peak.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cañocazo</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yNxGzvaUy32FslNrWZTb7aV0sQc4hRVd-3MjSksN-3R28oFRlLAA1CI9KGt_sAjkJTsZu11hyphenhyphen0dsB_9pIMhmAKb7PuSSpJo5xVxXa9u1o2kW1JU4d7v0PLwX_-JMuCl8Ig9i_QOlqxD9/s1600/conocazo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yNxGzvaUy32FslNrWZTb7aV0sQc4hRVd-3MjSksN-3R28oFRlLAA1CI9KGt_sAjkJTsZu11hyphenhyphen0dsB_9pIMhmAKb7PuSSpJo5xVxXa9u1o2kW1JU4d7v0PLwX_-JMuCl8Ig9i_QOlqxD9/s320/conocazo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">canocazo</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cañocazo </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>kan-o-kah-zo</i>) is a minor Spanish variety, not listed for use in any wines of controlled appellation and not authorised for planting in any part of Spain. Scattered small plantings still exist in the sherry area and it is one of four varieties used as parents in a breeding program at the national research station at Jerez; the others are Palomino, Pedro Ximenez and an authorized variety called Garrido. It was probably brought to Australia in early collections from the sherry area and was formerly grown under the names of Palomino and Pedro. In Australia, Cañocazo is grown mostly in South Australia with a little in the Murray Valley Irrigation Areas of New South Wales and Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">From its origin Cañocazo should be suitable for fortified wines and for distillation. The fruit is neutral in flavour, somewhat reminiscent of Doradillo but ripening much earlier. Viticulturally it is more reliable than Pedro Ximenez and perhaps also Palomino, but does not have the same reputation for wine quality.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Carignan</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_H4is0gECjM8Fwiii65O7DuSOi88sskOrnMEpGmlbiiOWQ1XMAEFdyjendy8rmlsvZIZufoRt0b72-VnGetqWVONkRyB9vKxGxgsIQ3XZ04KhMsrvlnckv7Rk-wQzu_pVPo8hZumC2mci/s1600/carignon.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_H4is0gECjM8Fwiii65O7DuSOi88sskOrnMEpGmlbiiOWQ1XMAEFdyjendy8rmlsvZIZufoRt0b72-VnGetqWVONkRyB9vKxGxgsIQ3XZ04KhMsrvlnckv7Rk-wQzu_pVPo8hZumC2mci/s320/carignon.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">carignan</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Carignan </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>kah-rig-nan </i>or <i>kah-rin-yon</i>) is best known as a French variety although it</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">is of Spanish origin, taking its name from the town of Carinena in Aragon. It is a prominent variety in several areas of Spain but has not made much headway in other European countries. The formerly large area of Carignan planting in Algeria has been considerably reduced since 1962. It is still an important red grape variety in California where it is known as Carignane, although the area has declined and currently stands at around 2445 ha. It is grown to a lesser extent in Chile and Argentina. In 2003 there were 51 ha of Carignan growing commercially in Australia. It should not be confused with Bonvedro, which was incorrectly called Carignan in South Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The variety is more susceptible to fungal diseases than most other wine grape varieties and needs a higher level of light for full photosynthetic efficiency. In Australia, therefore, it should do best in the inland irrigation areas.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Carignan gives fairly acid red wines of moderate colour and high tannin.The wines can lack fruit and softness and are sometimes bitter. In France and Spain it is often crushed with varieties such as Grenache, Cinsaut and Tempranillo to give very pleasant wines ready for drinking when young.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chambourcin</span></b><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1yW3VhvcpdZkVnJIRxui6N5xrK2cbWfYWYjMHd798q5JS3BmGXeE2BOiDb3z5mVJ346CSAY9uLrvIfdC4SeG4Jol8Yssjk_QiBuW5m9fIcCSSOPpuU4UYJCMMpdkrrbFF4XJBemPUY5c/s1600/chambourcin.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1yW3VhvcpdZkVnJIRxui6N5xrK2cbWfYWYjMHd798q5JS3BmGXeE2BOiDb3z5mVJ346CSAY9uLrvIfdC4SeG4Jol8Yssjk_QiBuW5m9fIcCSSOPpuU4UYJCMMpdkrrbFF4XJBemPUY5c/s320/chambourcin.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">chambourcin</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chambourcin </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sham-bour-sin</i>) is acomplex hybrid produced in France by the private breeder Joannes Seyve (JS26-205). Its parentage has not been published but it would be based on the better Seibel hybrids and involve up to eight of the US species of <i>Vitis</i>. It was officially released in 1963. It is being grown commercially in the eastern US and was introduced into Australia by CSIRO in 1973. Chambourcin shows very good resistance to downy and powdery mildews and to <i>phylloxera</i>, both against damage to the root system and g alling on the leaves</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines from Chambourcin have drawn some favourable comments even in France, where the planting of hybrids is heavily discouraged. In Australia these aromatic wines have shown good ruby colour and acidity and have scored well in blind tastings.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chardonnay</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ6UlIkTtkikn4lo8HfQzlZK7SZSc0O2YKrX6TvTb-KoZ7jHQ6KCKOjapVHRor2sCJottA1roWseVEPi8_Y_9-XWGjzrGyatX1yxxPmqbDccXS1MRor3RyuaUN5hOCP2qCYP8Vukq3Rd1/s1600/chardonay.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ6UlIkTtkikn4lo8HfQzlZK7SZSc0O2YKrX6TvTb-KoZ7jHQ6KCKOjapVHRor2sCJottA1roWseVEPi8_Y_9-XWGjzrGyatX1yxxPmqbDccXS1MRor3RyuaUN5hOCP2qCYP8Vukq3Rd1/s320/chardonay.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">chardonnay</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chardonnay</span></b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">, </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>shah-don-nay</i>) rather than the former name of Pinot Chardonnay, is</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">now the official name for this variety in France and California, two places where it</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">is widely grown, to avoid confusion with Pinot Blanc. In France most of the plantings are in the Burgundy and Champagne regions. In California it was not widely grown until selected clones of high yield became available. Expansion since then has been rapid and there are now around 40 000 ha planted. Chardonnay is grown in many other</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">countries but it is sometimes difficult to know how much confusion there may be</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">with Pinot Blanc. There have been small plantings of Chardonnay in Australia for many years, but only relatively recently has that the variety has become popular, with plantings now in excess of 24 000 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Chardonnay is used in the fine white wines of Burgundy and Chablis, and is one</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">of the varieties used in Champagne. In California it is recommended for the cooler areas. The most suitable areas for the variety in Australia have still to be determined, but it appears to be possible to make high-quality wines in a wide range of Australian climates. Australian wine-makers make less use of oak in the fermentation and maturation of Chardonnay. It is a wine capable of many different characters – fruity, floral, and sometimes acid – and blends well with wines such as Semillon and Colombard.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Most Chardonnay wines develop quickly in the bottle and change substantially</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">over a few years. The best wines are well balanced, soft and full-bodied with complex melon and dried peach characters. Except for the very best, most of these wines are designed to be consumed within two to five years.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chasselas</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpkvhMeFC9Oxmhuz-_WJ9dA4lqMEPJvefl5lQOhjGIZjWwyjs9IEBtD2VhYMcbW4C_m241wfB64MDQSoLPGEUWDK4crHDu1Fl5-UCBcUkryop5vhO1FNfkvgV5MOv31Ylr228GlNqxHxC/s1600/chasselas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpkvhMeFC9Oxmhuz-_WJ9dA4lqMEPJvefl5lQOhjGIZjWwyjs9IEBtD2VhYMcbW4C_m241wfB64MDQSoLPGEUWDK4crHDu1Fl5-UCBcUkryop5vhO1FNfkvgV5MOv31Ylr228GlNqxHxC/s320/chasselas.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">chasselas</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chasselas </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>shas-el-as </i>or <i>shas-ah-lah</i>) is an important table grape in Europe with extensive plantings for this purpose in France and Italy. It ripens early but is popular in Europe even when other varieties are available. The pleasant flesh texture outweighs the presence of seeds in the berries, which are rather small for a table grape. It is used as a white wine grape in cool areas and may have originated in Switzerland where it is the principal white wine grape. There are plantings in Alsace, Germany, Austria and eastern Europe. About 100 ha are recorded in Australia. In Victoria, which has about half the area, it is used for wine. In Western Australia and New South Wales, which share the rest, a fair proportion of the crop is marketed as table grapes. The variety is sometimes known as Golden Chasselas or Chasselas Doré, but Palomino has been mistakenly called Golden Chasselas in California and this mistake may have carried through into Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Chasselas is an old grape variety and in cooler areas is used to produce pleasant, light, white wines with no pronounced varietal character. In hot areas, the fruit is too low in both sugar and acid to be satisfactory for winemaking</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chenin Blanc</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAG9FaHt8Yt5XwMagT-cBCpDHDX3qLUBx3JhR-tkzQYBZUmVR-iza0L0s_ZudwBHyQN3u689KVgcAqniMbFV6fzRRTYUnRA-6w5GIsICxvIYe3njlktzOxEnarm8Q4BkpOYNKSdCgUuq0/s1600/chanin+blanc.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAG9FaHt8Yt5XwMagT-cBCpDHDX3qLUBx3JhR-tkzQYBZUmVR-iza0L0s_ZudwBHyQN3u689KVgcAqniMbFV6fzRRTYUnRA-6w5GIsICxvIYe3njlktzOxEnarm8Q4BkpOYNKSdCgUuq0/s320/chanin+blanc.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">chenin blanc</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Chenin Blanc </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>shen-in blohnc </i>or <i>shan-in blohnc</i>) is the official name for this variety</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">in France, but it is often called Pineau de la Loire. It is the main variety of the Loire</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Valley. In California there was a rapid increase in area planted, until the early 1990s.The variety called Pinot Blanco in Chile and Argentina is Chenin Blanc.The</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">largest area of Chenin Blanc is in South Africa, where it is planted under the name of Steen. The variety seems to have been brought to Australia under several names and its identity lost. In Western Australia it was formerly incorrectly known as Semillon, and in South Australia it was wrongly named Albillo or Sherry. 748 ha of Chenin Blanc were recorded in Australia in 2003.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Chenin Blanc has a good acidity and is used very successfully in South Africa and California for well-balanced dry white wine with good body and sometimes a floral aroma. The best wines can have an elegant honey bouquet of peaches and apricots, and age well. In favoured parts of the Loire Valley it can be affected by noble rot, and produces excellent luscious sweet wines. It is also used in some very good sparkling wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cienna</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobkWPLJQ_aKSOZ2h_gajcDrhH8BX45uhrHhwouBIJ_ntOGmB4qefnx1oiS8ecy3GZpi5LSE-LLcUz4Lff1ZTmpxvEmUfXIcGGcL4q33f0kysp6KzT7qPHoAb3YfXHKiq62ZF3wa5eA5AP/s1600/cienna.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobkWPLJQ_aKSOZ2h_gajcDrhH8BX45uhrHhwouBIJ_ntOGmB4qefnx1oiS8ecy3GZpi5LSE-LLcUz4Lff1ZTmpxvEmUfXIcGGcL4q33f0kysp6KzT7qPHoAb3YfXHKiq62ZF3wa5eA5AP/s320/cienna.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">cienna</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cienna </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sih-en-nah</i>) is one of three new</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">varieties of wine grape varieties developed by CSIRO and granted Plant Breeders Rights in 2000. Cienna, Rubienne and Tyrian are all progeny of a cross between the Spanish variety Sumoll and Cabernet Sauvignon, made in 1972 by the late Allan Antcliff at the Merbein research station. Each of the new varieties was selected using criteria including good (grape juice) sugar: acid ratios, low pH, good colour and flavour and adequate yields. The aim was to produce high quality red varieties suited to Australian conditions. The best few varieties were extensively trialed and evaluated by industry panels and under a range of climatic and cultural conditions.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wine made from Cienna can be described as having medium to dark colour, with herbaceous berry aromas and cherry flavours and good tannin structure.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cinsaut</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNyvi0kF_vO5ZnFHmSMpGBPP0oCxWIcvZMviOqIc0tRtrihA-ebgdPcpkFQ_U-PgmheF6tf1LIY_61ZZiYOaRCKRVHEUlRrVnSlbphpFjOgQPxKpP7Nzam2rKPRi8RNs0dSUpMQNDqDzi/s1600/cinsaut.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNyvi0kF_vO5ZnFHmSMpGBPP0oCxWIcvZMviOqIc0tRtrihA-ebgdPcpkFQ_U-PgmheF6tf1LIY_61ZZiYOaRCKRVHEUlRrVnSlbphpFjOgQPxKpP7Nzam2rKPRi8RNs0dSUpMQNDqDzi/s320/cinsaut.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">cinsaut</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Cinsaut </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sahn-soh</i>) (sometimes spelt Cinq-saou or Cinsault) is a variety from the</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Mediterranean region in the south of France. Some Cinsaut is registered for the</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">purpose of table grapes but its main importance is as a recommended variety for improving the quality of the wines from the south of France. In South Africa it is called Hermitage. It was formerly grown quite widely in Algeria and, being the black variety best adapted to the hot dry conditions there, plantings of it may not have been as drastically reduced as those of other varieties. It is grown in Italy under the name of Ottavianello in the province of Brindisi. In California, the small planting (63 ha) is also called Black Malvoisie. In Australia, some is grown in South Australia, Victoria and New South Wales. It has been called Blue Imperial in north-east Victoria, Black Prince at Great Western and often Ulliade or Oeillade in other areas.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">By itself Cinsaut gives fruity wines which have an attractive red colour and pleasant fruity bouquet but are low in tannin. It is generally used to add smoothness in conjunction with varieties such as Grenache and Carignan in France, and Primitivo in Italy. In France it is used in many wines of controlled appellation including Cotes du Rhone, Tavel, Chateauneuf-du-Pape, Cassis and Bandol. It can produce excellent rose wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Clairette</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mxJg-yfrlXeJTRCc7IMq6pF-VGsE5vlFGNKSMfkkzqff34xNMUF_ZqAEoTJ9DYAgM251aejpKa9gFymX6qb9na4F6-nydsKf2sWRRTFkNi-sXGwpdz-YJmSO9-nB3vSbeSMXv3VEJlQw/s1600/clairette.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mxJg-yfrlXeJTRCc7IMq6pF-VGsE5vlFGNKSMfkkzqff34xNMUF_ZqAEoTJ9DYAgM251aejpKa9gFymX6qb9na4F6-nydsKf2sWRRTFkNi-sXGwpdz-YJmSO9-nB3vSbeSMXv3VEJlQw/s320/clairette.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">clairette</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Clairette </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>klair-reht</i>) is an important variety in the south of France. It was also the most important white variety in the French colony of Algeria before the country gained independence, with an estimated 10 000 ha. lt does not appear to be grown in Europe outside France and the only major plantings elsewhere appear to be in South Africa and Australia, nearly all in the Hunter Valley of New South Wales. In France it is sometimes known as Blanquette and this name is used in New South Wales. (The so-called Blanquette of South Australia is a clone of Doradillo.) Two other varieties in France</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">have also been referred to as Clairettes – Ugni Blanc (synonym, Trebbiano) is sometimes called Clairette Ronde in both France and Italy, and Bourboulenc has been called Grosse Clairette or Clairette Doree.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Oxidation occurs very readily during wine-making with Clairette, and ‘rancio’ wines made with overripe grapes are still covered by the French-controlled appellation regulations. Clairette also imparts a distinctive varietal character in the absence of oxidation and is used in many appellation wines, both still and sparkling. It is sometimes used alone but more often in combination with other varieties: some red wines contain up to 20% Clairette.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Colombard</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiz8oS7TOd751PEuwbesq-sUQ0CFKuF59DJdaMaNPUjJmhPPuezw0ER3JP3D18s7ajvyKAIvji204iV7ZYMErTMe2BNqtPywQXrY7mQuWaPcfOjZVSD9TwOG_aIup1zWOG87Gr1n3u_-W/s1600/colombard.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiz8oS7TOd751PEuwbesq-sUQ0CFKuF59DJdaMaNPUjJmhPPuezw0ER3JP3D18s7ajvyKAIvji204iV7ZYMErTMe2BNqtPywQXrY7mQuWaPcfOjZVSD9TwOG_aIup1zWOG87Gr1n3u_-W/s320/colombard.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">colombard</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Colombard </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>kohl-om-bard</i>) is a variety from the Bordeaux region of France. Although it has fallen from favour in France in recent years, with a decline in plantings, it has seen a remarkable expansion in California, where the plantings are about 14 200 ha. It is also</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">grown in South Africa. There were a number of introductions into Australia from California and in 2003 the planted area of Colombard here was 2700 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France, Colombard is regarded only as an accessory variety for white table</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">wine. The fruit will remain on the vine in good condition after it is ripe and retain a</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">good acidity, but if left too long may give an unpleasant character to the wine. It</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">produces a brandy of high quality, but not superior to that from Folle Blanche or</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Saint Emilion (Trebbiano). In California, because of its high acidity, Colombard is</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">considered suitable for blending to produce quality white table wines that are</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">crisp and fruity. It is also used for producing sparkling wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Crouchen</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghd0A0mUoUbl0Ddb4NOZGcop9pea1AbuVLWdRf2YQWvTZmp58CXFlvPgRirVeCQral9ec3qFiTOzZH7iuq7d563AHxKB3pyRHKwKGgufIlcjT-x9ZN-wwop_K4ztvvdq92PK2FBBE3Sfzf/s1600/crouchen.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghd0A0mUoUbl0Ddb4NOZGcop9pea1AbuVLWdRf2YQWvTZmp58CXFlvPgRirVeCQral9ec3qFiTOzZH7iuq7d563AHxKB3pyRHKwKGgufIlcjT-x9ZN-wwop_K4ztvvdq92PK2FBBE3Sfzf/s320/crouchen.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">crouchen</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Crouchen </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>kru-shen</i>) is a French variety which has now practically disappeared</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">from France. It is still a recommended variety in the south-west near the Pyrenees and appears on the list of varieties which can be used in the wines of Bearn. Crouchen was used in the excellent ‘vin de sable’ produced near Capbreton before the afforestation of the Landes displaced the vineyards during the twentieth century. The name used there for the variety, Sable Blanc, may well correspond with the ‘Sales Blanc’ introduced into New South Wales by James Busby in 1832.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The variety now seems to be grown only in South Africa and Australia. In South Africa it came to be called Riesling, and seems to have been introduced from there to the Adelaide area as Riesling. It spread from there to the Clare and Riverland areas before the mistaken identity was discovered. It was then called Clare Riesling, until finally identified as Crouchen. It was also brought into the Barossa Valley, where it was mis-identified as Semillon, and taken from there to the Sunraysia area as Semillon before it was identified as Clare Riesling.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Crouchen does not adapt successfully to as wide a range of climates as Rhine Riesling does. It does not ripen in very cool areas and loses its character in a hot climate. In areas to which it is adapted, it produces pleasant dry white wines with a delicate varietal character that can improve with ageing.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Dolcetto</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj-dXil3XJ79jByNOhzeamSJCF8lMUWgSZo7IYGkaV3RGSTi_708DmOINzP8mGKtXndj09s4Nr831ENAoL_9nQqFK8uKjJy1i-d4QlTO7UEqaGrdnAEOdZieLJQ7kXcXRZI9T24En0JaT/s1600/dolcetto.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj-dXil3XJ79jByNOhzeamSJCF8lMUWgSZo7IYGkaV3RGSTi_708DmOINzP8mGKtXndj09s4Nr831ENAoL_9nQqFK8uKjJy1i-d4QlTO7UEqaGrdnAEOdZieLJQ7kXcXRZI9T24En0JaT/s320/dolcetto.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">dolcetto</td></tr></tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Dolcetto </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>dol-chet-oh</i>) is an important variety in the Piemonte region of Italy. Unlike some of the other red varieties of the region, which are also grown in other parts of Italy, Dolcetto is regarded as having a special adaptation limited to Piemonte. There is very little Dolcetto in other countries, with only a few hectares in both Argentina and Australia. Australian plantings are confined to South Australia and Victoria. The area in South Australia, where the variety has been correctly named, has decreased over the years, while in Victoria, where it has been confused with Malbec, there have been a few small new plantings which were intended to be of Malbec.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Italy, Dolcetto is used alone in the denomination of origin wines Dolcetto d’Acqui and Dolcetto d’Ovada, which are well-regarded wines of medium body and characteristic quince and almond aromas. Wine from Dolcetto can be velvety with a fine bright-red colour, which may lack intensity if the vines are heavily cropped or grown in unsuitable conditions. There appear to be situations in the cooler areas of Victoria that are well-suited to the variety.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Doradillo</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yEUlzs0hFI95DFUKO6NBsOz2B_e9VrjvgU1D2SNU0fuR47hQs0o_IB0MysbhFNBtmdUTlg1c9A5wIoH86H2f8dmExSIOJ8g0rjmhhBZsT1-0qOIo34EmjUYnVkx0u49X_T7u-VAYZrV_/s1600/doradillo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yEUlzs0hFI95DFUKO6NBsOz2B_e9VrjvgU1D2SNU0fuR47hQs0o_IB0MysbhFNBtmdUTlg1c9A5wIoH86H2f8dmExSIOJ8g0rjmhhBZsT1-0qOIo34EmjUYnVkx0u49X_T7u-VAYZrV_/s320/doradillo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">doradillo</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Doradillo </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>dor-ad-il-loh</i>) is a variety which seems to have found its greatest acceptance in Australia. It was imported under that name from Spain by James Busby in 1832. It was also taken to South Africa and further importations were made to Australia from there. It does not seem to be a commercial variety in South Africa and it is not recorded separately in Spanish plantings. It may perhaps be included under Jaen, a name said to have been used for more than one variety in Spain. Jaen that was imported to Merbein from the Estacion de Viticultura y Enologia et Requena in Valencia province has proved similar to, but distinct from, Doradillo.Of the 145 ha of Doradillo in Australia, about three-quarters grows in South Australia and the rest in New South Wales and Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Australia, Doradillo is used mainly for distillation and for the production of Sherries. The variety yields consistently well but the fruit matures late and is quite neutral in flavour.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Dourado</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_4J0uUyWTSAkVoSQ6syuYj2Euf3YUgbCMDCWcYlO-h1MXmmiauSK905CXvrulaTIQEIzQdtPeUl5w28Wd3qrVB3IQUYcfjm1opepve3DCU0IKVIkaNr4PhYexfCJfFvW6Hihg-j1bOhz/s1600/dourado.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_4J0uUyWTSAkVoSQ6syuYj2Euf3YUgbCMDCWcYlO-h1MXmmiauSK905CXvrulaTIQEIzQdtPeUl5w28Wd3qrVB3IQUYcfjm1opepve3DCU0IKVIkaNr4PhYexfCJfFvW6Hihg-j1bOhz/s320/dourado.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">dourado</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Dourado </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>du-rah-doh</i>) is a variety from the Tagus Valley of Portugal. Its full name is Gallego Dourado. In South Africa it is planted as (False) Pedro. lt is likely that it was brought from South Africa to Australia as it is known here as Pedro, sometimes Pedro Ximenez in error, but more usually distinguished as Rutherglen Pedro. It may also have come in James Busby’s collection in l832 under some other name or unnamed, as it occurred unidentified in vineyards which might be sourced from Busby’s collection.Dourado can be found as odd vines in most of the older wine-growing districts. Appreciable numbers of vines are mixed with other varieties at Mudgee and Great Western and small plantings are present at Roma, in the Murrumbidgee Irrigation Area and north-east Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Because of the confusion with Pedro, the variety has probably been mostly used in fortified wines in Australia but it can be successfully used for pleasant dry white wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Durif</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxCsPMd6qNEm0JGCsETyETa1koCfSQK84lTOotVoZ0PmqorKDdrClrGzLB-0ujDeUbSjuZIDi7PkIBjiIleMjdawF1ZweZhup24JTTXe5b6NzNtvFJmiFd9KjHoWU-5TiEeuRE6ooc08T/s1600/durif.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxCsPMd6qNEm0JGCsETyETa1koCfSQK84lTOotVoZ0PmqorKDdrClrGzLB-0ujDeUbSjuZIDi7PkIBjiIleMjdawF1ZweZhup24JTTXe5b6NzNtvFJmiFd9KjHoWU-5TiEeuRE6ooc08T/s320/durif.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">durif</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Durif </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>dur-if </i>) has been known as a variety for only about a century, and owes its</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">name to Dr Durif who propagated it in the Rhone Valley in France around 1880. It</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">resembles Peloursin and may be a seedling or a sport from this variety. It was popular in France as it appeared to have some resistance to downy mildew. However, it is no longer recommended or authorised and its planted area in France is declining. It is sometimes known as Pinot de l’Ermitage but is in no way related to the true Pinots. Another name, Syrah Forchue, refers to its tendency to produce forked shoots. The Petite Sirah of California may be a mixture of Durif and Peloursin, although the proportions are unclear. All clones imported to Australia have proved to be Durif.Vineyards examined have shown roughly equal numbers of the two varieties – the total area of plantings in 2003 was 331 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Durif produces red wines of intense colour and high tannin, requiring long ageing. Some excellent full-bodied wines have been produced in north-eastern</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Farana</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1yiyYkpEJDvjG6hLZ06GRmq29-H4_02YwImVifBco33jEDmbhEXN_qodDpoPoz-nXsLrSym2G2-6iVtR-SwpSH6LJQUFck7MKfppg4v6i97UPcSeLFtCgZEiKRQUVTSuTg0BIDu6PP6j/s1600/farana.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1yiyYkpEJDvjG6hLZ06GRmq29-H4_02YwImVifBco33jEDmbhEXN_qodDpoPoz-nXsLrSym2G2-6iVtR-SwpSH6LJQUFck7MKfppg4v6i97UPcSeLFtCgZEiKRQUVTSuTg0BIDu6PP6j/s320/farana.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">farana</td></tr></tbody></table><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Farana </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>far-ah-nah</i>) is the Algerian name for this variety. It is grown in other countries around the Mediterranean Sea, and is known as Planta Pedralba in Spain Mayorquin in France, Beldi in Tunisia and Damaschino in Sicily.The major plantings were in Algeria and Spain, but as wine grape plantings have declined in Algeria since independence, Spain probably now has the largest area. In Australia a little is grown in the Barossa Valley, where it was formerly confused with Trebbiano.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Spain, Farana is classed with Palomino and Pedro Ximenez as a variety for making dessert wines of high quality. In North Africa it is sometimes used as a table grape, but in the cooler mountainous areas of Algeria it is used in making superior dry white wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Folle Blanche</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFLi1RKm84XzXanWg86u-xpGRHKVrFnAtycVzmxyq1QQoy02HXGV9rsmX7QMRFDTCNvY5FGGMBzk7j4VEaCFvPTx4ido5FNS7-7TTmHT3rgGgfuXlyexWKH8yxmF07PANWtqSCnFnMs9S/s1600/folle+blanche.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFLi1RKm84XzXanWg86u-xpGRHKVrFnAtycVzmxyq1QQoy02HXGV9rsmX7QMRFDTCNvY5FGGMBzk7j4VEaCFvPTx4ido5FNS7-7TTmHT3rgGgfuXlyexWKH8yxmF07PANWtqSCnFnMs9S/s320/folle+blanche.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">folle blanche</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Folle Blanche </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>fol blonsh</i>) was best known as the variety used in making the brandies of Cognac and Armagnac.The use of rootstocks, which became necessary after the <i>phylloxera </i>invasion, accentuated its susceptibility to Botrytis; in affected areas its replacement by Saint Emilion (syn.Trebbiano) and, to a lesser extent, Colombard is well advanced.This is reflected in the decrease in planted area in France from 15 800 ha to 3600 ha between 1958 and 1988. However, it is maintaining and even slightly increasing its area in the lower valley of the Loire, where it is used to make a wine exported to Germany for making sparkling wines, or a white table wine, high in acid and low in alcohol, for which there is some demand. In California it accumulates enough sugar to make a good table wine, yet retains enough acid to be excellent for sparkling wine. However, expansion is restricted by problems with bunch rot. The variety has not been grown commercially in Australia. Plantings which might have been Folle Blanche have proved to be the variety known as Sercial in Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The white wines of Folle Blanche are usually pale, thin and very acid with a fresh and fruity character. In France, brandy made from Folle Blanche is regarded as the best. The Cognacs produced have excellent perfumed bouquet</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Furmint</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WV9GDhk3U9EjXq13FiZBglqdZQknTsH9bBMDy-Xxf6vqd7T-ThoxFnux0Y6Qo420_ozQFbiLiDY46m8cvFP_ft25oO99uJiw92mtjruijJJyvCPWoAYxHCRrhmzblU1NkTSy9aPVekbH/s1600/furmint.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WV9GDhk3U9EjXq13FiZBglqdZQknTsH9bBMDy-Xxf6vqd7T-ThoxFnux0Y6Qo420_ozQFbiLiDY46m8cvFP_ft25oO99uJiw92mtjruijJJyvCPWoAYxHCRrhmzblU1NkTSy9aPVekbH/s320/furmint.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">furnimt</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Furmint </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>fer-mint</i>) is a famous white grape variety but there seems to be only one major planting in the world – in Hungary, for making the special wines of Tokaj-Hegyalja. Furmint has been taken to many other countries but does not seem to have been planted extensively in any of them. It has probably been in Australia since Busby’s import of 1832 but is found only as odd vines in plantings of other varieties, including a mixed planting at Great Western dating from 1868. A variety imported from Italy as Furmint has proved to be another, as yet unidentified, variety.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Hungary Furmint is used in about equal proportions with another variety, Harslevelu. The famous Aszu wines are made by a complex process in which the berries dried by noble rot are separated and prepared for sweetening the wine made from the rest of the fruit. These are very fine wines, comparable with the best of the noble rot wines from other countries, but the dry and sweet wines made by simple fermentation in years when there is not enough noble rot for making Aszu wines also show excellent bouquet and flavour.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Gamay</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjA7Su-tRk65YIDPMAMlul_gr0cbr9mqiGJ4G1eyPYrCLRuvcDOd5n2OsN3islt8K_FcIl15cmTyWhnvVqbIrebGj_Oo879eIGRyoIQZbVcWB4pP_tH9iD96f_kwV2MaHKQpmwOz59acte/s1600/gamay.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjA7Su-tRk65YIDPMAMlul_gr0cbr9mqiGJ4G1eyPYrCLRuvcDOd5n2OsN3islt8K_FcIl15cmTyWhnvVqbIrebGj_Oo879eIGRyoIQZbVcWB4pP_tH9iD96f_kwV2MaHKQpmwOz59acte/s320/gamay.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">gamay</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Gamay </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ga-may</i>) ranks after Carignan, Grenache,Merlot, Cinsaut, Cabernet Sauvignon and Aramon among the red wine grapes of France. A little over half the total planting is in the Beaujolais region, the rest is scattered through Burgundy and the Loire Valley. Gamay is also grown in the north of Italy and neighbouring areas in Yugoslavia. It has not been grown in California and there has been confusion in Australia because varieties introduced from California as Gamay proved to be wrongly named. The Gamay Beaujolais imported in 1962 was in fact a clone of Pinot Noir with an upright growth habit, and the Napa Gamay imported in 1968 was Valdiguie. Clones of the true Gamay</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">have since been imported from France and a single vine was found in an old planting at Great Western.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wine from Gamay should be light and fresh, bright-red in colour and low in tannin. They are ready for bottling and drinking without ageing. The best wines have a violet, purple colour with high acidity and a fruity aroma. As with Pinot Noir, the best wines are likely to come from the cooler areas. The original Gamay variety has fruit with colourless juice. Since 1800, mutants with coloured juice have been selected: first, Gamay de Bouze, from which came Gamay Freaux and Gamay de Chaudenay. Gamay Freaux has the most intense colour but is reputed to give the poorest-quality wine. The others are nearer the original Gamay in both the colour and quality of their wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Graciano</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO7V2-LILU3K8PCaPrj7IQsd0BYlQqOAT7NBOe_f1S5bLdgy2PbJppb_iw_fONCYySr2-mAfWNHGClCkQckO3QDKElAEB_AENhad7hvcSGOwDG4DKu5ZCNKGTKHjhmHk_gzn8ckVoQm0j/s1600/graciano.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO7V2-LILU3K8PCaPrj7IQsd0BYlQqOAT7NBOe_f1S5bLdgy2PbJppb_iw_fONCYySr2-mAfWNHGClCkQckO3QDKElAEB_AENhad7hvcSGOwDG4DKu5ZCNKGTKHjhmHk_gzn8ckVoQm0j/s320/graciano.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">graciano</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Graciano </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>grah sih-ahn-oh</i>) is primarily a Spanish variety. Although it is not one of the major varieties used in bulk wines, there are a few thousand hectares of Graciano in the Ebro Valley where, along with Carignan and Tempranillo, it is an important component in the appellation wines of Rioja and Navarra. In France the variety is called Morrastel and is recommended in the south, but little remains, possibly because of its relatively low yield. The area of Graciano in Australia is very small. The variety should not be confused with the so-called Morrastel of South Australia, which is really Mataro, nor with the Mourastel imported from California, which is Carignan. In Algeria, large areas of Mataro were mistakenly called Morrastel. Xeres imported from California proved to be Graciano.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Graciano produces a red wine that is strongly coloured and high in acid and tannin, and ages well. The wines are full-bodied, of high quality and with a delicate bouquet.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Grenache</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBovKKoW2DXKaNDjgX44YRnDutJZoKTYiUhoQ5FRmIrZT4MA8dQVeJP1ArIpQCsc9Z43HgV2pLhCqwZxa6jn9RVMmj4vafk0UeL7MfxpEgauWBBXe9mXoTHPMQYkTN-yhmEWVGJKa8XKK8/s1600/grenache.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBovKKoW2DXKaNDjgX44YRnDutJZoKTYiUhoQ5FRmIrZT4MA8dQVeJP1ArIpQCsc9Z43HgV2pLhCqwZxa6jn9RVMmj4vafk0UeL7MfxpEgauWBBXe9mXoTHPMQYkTN-yhmEWVGJKa8XKK8/s320/grenache.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">grenache</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Grenache </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>gren-ahsh</i>) is a very important variety in southern Europe.There are large plantings in Spain, where it is known as Garnacha. In France the area of Grenache</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">was around 87 000 ha in 1988, and has no doubt continued to increase at the expense of the high-yielding but poor quality variety Aramon. It is an important variety on the island of Sardinia, where it is called Cannonao. Grenache is also grown in Sicily and the southern Italian mainland under the names of Granaccia and Alicante.Other than Europe and remnant plantings in Algeria, the only appreciable areas are in California and Australia. Australia has 2322 ha, most in South Australia and the rest fairly evenly divided between New South Wales, Victoria and Western Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The wines of Grenache are low in colour by Australian standards and age rapidly. Nevertheless, Grenache is regarded as a premium variety in France if it is not cropped too heavily. It is used alone only in rosé and fortified wines. For red table wines it is usually combined with varieties such as Carignan and Mataro, which provide acid and tannin, and Cinsaut which gives smoothness. Shiraz, Clairette, Mourvedre and other varieties may also be included to increase complexity.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Harslevelu</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_4J0uUyWTSAkVoSQ6syuYj2Euf3YUgbCMDCWcYlO-h1MXmmiauSK905CXvrulaTIQEIzQdtPeUl5w28Wd3qrVB3IQUYcfjm1opepve3DCU0IKVIkaNr4PhYexfCJfFvW6Hihg-j1bOhz/s1600/dourado.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_4J0uUyWTSAkVoSQ6syuYj2Euf3YUgbCMDCWcYlO-h1MXmmiauSK905CXvrulaTIQEIzQdtPeUl5w28Wd3qrVB3IQUYcfjm1opepve3DCU0IKVIkaNr4PhYexfCJfFvW6Hihg-j1bOhz/s320/dourado.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">harslevelu</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh7-idrQt-mH-YXYhwi5OwSfJoc9C7Qvgu6H9SHGfmK6_Fq8LInqPhNvpm36uyhq7iqwyhAuykvQA5Zp4xuGTFCLBplpL2aPyZ9js5KjOH5oNA3WDJZsjW5nfJC2bCCo73DKzdFCV4NX0/s1600/harslevelu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh7-idrQt-mH-YXYhwi5OwSfJoc9C7Qvgu6H9SHGfmK6_Fq8LInqPhNvpm36uyhq7iqwyhAuykvQA5Zp4xuGTFCLBplpL2aPyZ9js5KjOH5oNA3WDJZsjW5nfJC2bCCo73DKzdFCV4NX0/s320/harslevelu.jpg" width="320" /></a></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Harslevelu </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>hahsh-lev-ee-loo</i>) is an old white grape variety from the Tokay region of Hungary, where it is blended with Furmint to make the famous sweet wines of the region. Both of these varieties seem well-suited to the concentrating effect of <i>Botrytis cinerea </i>– ‘noble rot’ – and produce wines that more than rival the wines from the Sauternes region of France.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The juice is sweet and aromatic with a spicy perfume that is an important part of the famous Tokay sweet dessert wines when blended with Furmint. Dry Harslevelu wines can also produce full flavoured and aromatic wines in the south of Hungary.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Jacquez</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzqcFw9haAeYP8LNFBKtVF8rGnUGo-ZtcbOR6izFUzkH8-x3eLWDGFQT03sw8HsLtZMB25X-KPfGZw3ZojkPZUD0xlVoWAfxx_YEe9GbfOseGyAwmmx4juPSdItxVydIx3io1meIEtCuZ/s1600/jacquez.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzqcFw9haAeYP8LNFBKtVF8rGnUGo-ZtcbOR6izFUzkH8-x3eLWDGFQT03sw8HsLtZMB25X-KPfGZw3ZojkPZUD0xlVoWAfxx_YEe9GbfOseGyAwmmx4juPSdItxVydIx3io1meIEtCuZ/s320/jacquez.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">jacquez</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Jacquez </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">( <i>jak-ez </i>or <i>jah-kay</i>) is one of a group of varieties to which the species name <i>Vitis bourquiniana </i>or <i>V. bourquina</i> has been given. The original members, including Jacquez, appear to be natural hybrids between <i>V. aestivalis </i>and <i>V. vinifera</i>. Jacquez, generally known as LeNoir in the US, is thought to have originated in Georgia or the Carolinas but has not been widely grown in that country. It became very popular in France after the vineyards were devastated by <i>phylloxera</i>, but was banned from the production of wine for sale about 50 years ago. It may still be used as a rootstock and remains popular for this purpose on suitable soils in South Africa. In Australia, where it has been called Troya, annual production has been about 100 tonnes, mostly in the Murrumbidgee Irrigation Area with a little in the Hunter Valley.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Red wine from Jacquez has a deep colour and a strong, unusual flavour, less unpleasant than those of the hybrids of <i>V. labrusca.</i></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Malbec</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBMak41Pa-Gi26YgJI4mZhijT3vqBd1XZfR3fkYBxTJ2OJdtMgri0KnlMtSTNc40mF4tGmuoPQpR-QyivThqlxzUTXy-dYHU54X9iq58HT8jTR4s09xD-VgSV-DK7u4shRikx9KfWVxrW/s1600/malbec.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBMak41Pa-Gi26YgJI4mZhijT3vqBd1XZfR3fkYBxTJ2OJdtMgri0KnlMtSTNc40mF4tGmuoPQpR-QyivThqlxzUTXy-dYHU54X9iq58HT8jTR4s09xD-VgSV-DK7u4shRikx9KfWVxrW/s320/malbec.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">malbec</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Malbec </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mahl-bek</i>) (sometimes spelt Malbeck) is an approved synonym for Cot, the official French name of this red grape variety. Another synonym used in some areas is Auxerrois.Most is grown in Gironde, some in the departements to the east of Bordeaux, and some in the Loire Valley. It is permitted in wines of controlled appellation in all these areas and is the principal variety in Cahors. It does not seem to have spread elsewhere in Europe and there is only a little in California, but it is one of the mostimportant black varieties in Argentina. There is a significant amount in Chile. In Australia at least two other varieties, Dolcetto and Tinta Amarella, have sometimes been incorrectly called Malbec, but in 2003 plantings were recorded at 488 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">With moderate yields in cooler areas, Malbec makes a balanced red wine of good colour which has a less intense varietal aroma and is softer than Cabernet wines. It combines well with the other Bordeaux varieties to give wines designed for earlier maturity rather than very long holding. In the Loire Valley it is sometimes used alone to give rosé wines with strong fruit character; in Cahors it is used with up to 30% of Semillon or three other minor varieties to give a very deep-red wine which is aged for several years before bottling.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Marsanne</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bIlZeSVzKPpTudBt4X46dfq5zBLhTm14rQEnpuc7qE7lJuQAif-NA_DNr-Gu6yLxcpG34k_0n_6xjNvyt8tLWrVaeK2UiFKaIu7EfBtQQmYTTYm4Wl26c2nOwk_Ydo_Uv9ibgn1IImND/s1600/marsanne.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bIlZeSVzKPpTudBt4X46dfq5zBLhTm14rQEnpuc7qE7lJuQAif-NA_DNr-Gu6yLxcpG34k_0n_6xjNvyt8tLWrVaeK2UiFKaIu7EfBtQQmYTTYm4Wl26c2nOwk_Ydo_Uv9ibgn1IImND/s320/marsanne.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">marsanne</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Marsanne </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mah-san</i>) is a minor French variety from the Hermitage area in the Rhone Valley. There is also a little growing in the Valais in Switzerland under the name of Ermitage. About 265 ha are planted in Australia, the vast majority in the Goulburn Valley and north-eastern Victoria and the rest in New South Wales.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France,Marsanne used alone has the reputation of producing light white wines with little varietal character, which age very quickly. The addition of a proportion of another variety, Roussanne, is considered to improve quality.Wines from Marsanne in A ustralia appear to have more body and character, but the major plantings include an appreciable proportion of other varieties, which may take the place of the Roussanne. Some of the wines made from Marsanne in the past have been rather heavy; now they are light and fruity with a perfumed fragrance.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Mataro</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvso3q615dcXjoH5NXY_9RcpZzoEXkCP-DKvpiySIxZwIORfLw_UHITNX9LPiXShOAGB7eXi-FnDaL05ilPMB5ASQi077hvGlyvMnBK09mKayD3gehPPCQbi1duIzevQZ_eUldBfEe9oPp/s1600/mataro.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvso3q615dcXjoH5NXY_9RcpZzoEXkCP-DKvpiySIxZwIORfLw_UHITNX9LPiXShOAGB7eXi-FnDaL05ilPMB5ASQi077hvGlyvMnBK09mKayD3gehPPCQbi1duIzevQZ_eUldBfEe9oPp/s320/mataro.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">mataro</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Mataro </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mat-ahr-roh</i>) is another variety from southern Europe, and needs more warmth than Grenache. In Spain it is also called Monastrell or Morastell. In France, apart from small plantings under the name of Balzac in the Cognac area, where the fruit does not ripen properly, it is confined to the warmest areas of Provence, where it is called Mourvedre. It was a very successful variety in Algeria but it is not clear how much of the 20 000 ha formerly planted has survived. There are about 264 ha in California. The 1092 ha in Australia are in South Australia, New South Wales and Victoria. The name Balzac is used at Corowa, and at Great Western the variety is called Esparte.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Mataro alone gives red wines that are deep-coloured and rather neutral in flavour, and can be very astringent. This could explain why it has not been very highly regarded in Australia. However, it combines well with other varieties such as Shiraz and is an important component in some European wines. Mataro wines age well.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Melon</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3L8qw_mX4heJt9x9WBmyQ5StJ73bUXjrodS4ai8FQS79HOR1uTWsLVY1RyA9wJNAV_sySrOqY__WRN7IqWUpWinSkHjql2VtSEO4S7l5TyBBB_15lu93XTSjMX_V0Vq20C0WbWuZTzcx/s1600/melon.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3L8qw_mX4heJt9x9WBmyQ5StJ73bUXjrodS4ai8FQS79HOR1uTWsLVY1RyA9wJNAV_sySrOqY__WRN7IqWUpWinSkHjql2VtSEO4S7l5TyBBB_15lu93XTSjMX_V0Vq20C0WbWuZTzcx/s320/melon.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">melon</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Melon </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>meh-lohn</i>) is the official French name for this white grape variety and is used in Burgundy where it originated. However, very little is now grown in this area, compared with the lower valley of the Loire, where it is known as Muscadet. In California, where it is erroneously called Pinot Blanc, there were about 650 ha in 1992. It was imported into Australia from California in 1962 under the name of Pinot Blanc so care is needed to ensure that it is not confused with the true Pinot Blanc, which was imported from Europe more recently.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The white wines of Muscadet produced in the Loire Valley are dry and fresh with a good bouquet, and are highly regarded as wines to be drunk young. Good wines have also been produced in California, where a high content of tannin in the skins has been noted and special care in wine-making has been recommended to prevent darkening.The wine can improve with ageing on lees</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Merlot</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ob_KPKosIjUJxMCuosvNZM0DoMWP2stCSNiUJ7Byc_UbzfbM1LCt8prNRGirfZDyjujwT-hsHbAhqdFd4gjxmVGWiUN0XmFe3jFWLHqr3ZULltfXym_l-MgcRV0I_yhbMhgRgdjBr7pm/s1600/merlot.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ob_KPKosIjUJxMCuosvNZM0DoMWP2stCSNiUJ7Byc_UbzfbM1LCt8prNRGirfZDyjujwT-hsHbAhqdFd4gjxmVGWiUN0XmFe3jFWLHqr3ZULltfXym_l-MgcRV0I_yhbMhgRgdjBr7pm/s320/merlot.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">merlot</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Merlot </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>muhr-loh</i>) is the principal black variety of the Bordeaux area and is also recommended in the south of France. The area planted in France increased dramatically between the late 1950s and the late 1980s.The variety has been introduced into other European countries and replaced local varieties. In Italy it is now recommended in more provinces than any other single variety, although it is far from surpassing Italian varieties such as Barbera and Sangiovese in area or production. In California there were almost no plantings before 1970, but by 1992 the area of Merlot was approximately 4050 ha and ten years later had increased to 21121 ha. It is a minor variety in Chile and Argentina. No early introduction into Australia has been</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">traced. There were 10 350 ha of Merlot in production in Australia by 2003.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The red wine of Merlot has a distinctive plummy flavour clearly related to that of the Cabernets. It has good colour with a plummy flavour but it is softer and ages more quickly than Cabernet wines. Although it can be used alone, it is more often blended with the Cabernets in the finest wines of controlled appellation of the Bordeaux region.The wines can be full-bodied and well balanced with supple tannins and with a</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">bouquet reminiscent of black currants.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Meunier</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_n3Xsq6Rryq9QVwYTFo6dcCWT3zvE7Z5ykb-5K144bvsBUE4Kc1asa17fqIv09yv29co6kfZ90OwimdyMjiA8eT9y7ILMQxnWdpGABJu-AoD-hbPt3rUA1cVQwBsG1YAAYyARvYOFVPM/s1600/meunier.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_n3Xsq6Rryq9QVwYTFo6dcCWT3zvE7Z5ykb-5K144bvsBUE4Kc1asa17fqIv09yv29co6kfZ90OwimdyMjiA8eT9y7ILMQxnWdpGABJu-AoD-hbPt3rUA1cVQwBsG1YAAYyARvYOFVPM/s320/meunier.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">meunier</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Meunier</span></b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">, </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>meuh-nyay</i>) or Pinot Meunier as it is often known, is a sport of Pinot Noir and could have been established independently on a number of occasions. It has recently been shown that Pinot Meunier is a chimera. The greatest area of the variety is in France. As with Pinot Noir, the area has been expanding, nearly all in the Champagne area where it is the major variety. In Germany it is grown mostly in Wurtemburg, where it is known as Schwarzriesling. In Australia, where the name has sometimes been translated as Miller’s Burgundy, the 120 ha of plantings are confined to a few small areas in Victoria. In l960 there was a very small quantity in New Zealand, but it has since lost favour and very little remains.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France Meunier is used for champagne, blended with Chardonnay and Pinot Noir. In Australia it is used to make attractive, light, dry red wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Monbadon</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Monbadon </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mohn-bah-don </i>or <i>mohnbah- dn</i>) comes from France and is found<i> </i>mainly in the Bordeaux and Cognac areas,<i> </i>with a little in Provence. It is no longer<i> </i>recommended or authorised, and has<i> </i>declined in area. It is a minor white grape<i> </i>variety (approximately 602 ha) in<i> </i>California, where it is known as Burger. In<i> </i>Australia there is a little Monbadon in the<i> </i>Corowa–Wahgunyah area of north-east<i> </i>Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France and California Monbadon is used only as an accessory variety, giving light, neutral wines which can be blended with wines from more distinctive varieties. At Corowa–Wahgunyah it accumulates enough sugar to be useful for dessert wines.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Mondeuse</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCcmB3kIWnvYdxvm35TRkS75d_Vuq41Xr4n0M1FuIuRPiSqBl0f1kru2yATwNlAUhyphenhyphenKL04V2Po1yVWU14zSqMwAs5PrD9ZMvWqMUrTteomtnZSCudeoeEIibByI7v-67SxiP7fcZEiyJV/s1600/monbadon.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCcmB3kIWnvYdxvm35TRkS75d_Vuq41Xr4n0M1FuIuRPiSqBl0f1kru2yATwNlAUhyphenhyphenKL04V2Po1yVWU14zSqMwAs5PrD9ZMvWqMUrTteomtnZSCudeoeEIibByI7v-67SxiP7fcZEiyJV/s320/monbadon.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">mondeuse</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Mondeuse </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mohn-deuhs</i>) is a minor variety in eastern France and its area has been decreasing slowly. In California there was a more rapid decrease, to about 40 ha in 1980. Although the variety is called Refosco in California it is different from any of the varieties known as Refosco in Italy. In Australia a small area of Mondeuse is grown commercially in north-east Victoria.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The red wines of Mondeuse are notable for their colour and tannin. In California they are used for blending. The limited quantity of this spicy wine in Australia produces wine which is usually combined with other varieties.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Montils</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-Xm_DGyoOI1GFRFp4ggw4ENJoJBAwLNrzeTi8xp2rTrOrJf5InoVcAi8ML5r_1xvWpEZZqEddSLYqbrbSOTKLDO_MAlkse-lLORPAof58ultWlPTG4X8N-TYq9feSxS6in4_uz90rrT-/s1600/montils.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-Xm_DGyoOI1GFRFp4ggw4ENJoJBAwLNrzeTi8xp2rTrOrJf5InoVcAi8ML5r_1xvWpEZZqEddSLYqbrbSOTKLDO_MAlkse-lLORPAof58ultWlPTG4X8N-TYq9feSxS6in4_uz90rrT-/s320/montils.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">montils</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Montils </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mohn-tils</i>) is a minor white grape variety of the Cognac area of France, mainly grown close to the coast. Although it remains an authorised variety for the area, plantings have declined considerably. In Australia there are small plantings in the Hunter Valley, some as Montils and some under the name of Aucarot or Aucerot. This name is a corruption of Amarot, a variety introduced by James Busby in 1832, but, as happened in other cases, the plants were confused; Amarot is a large black grape.Montils was also tried experimentally in north east Victoria but the Aucerot in this area appears to be a different, as yet unidentified, variety.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France,Montils is considered to make a white wine comparable with that of Colombard. At Merbein,Montils usually ripens about 2 weeks later than Colombard and has excellent low acidity. Yields of the two varieties are comparable. Wines from Montils over 4 seasons scored at least as well as those from Colombard, and Montils was one of the most promising varieties in trials in north-east Victoria. In France it has produced</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">excellent brandies.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Moschata Paradisa</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kPSQ-ANJW275NX-zPKGwaCkPoxxdWKQROXArtpTh4SmDdtZCF53VTi7U5OkL-NwxCFKyPnQkY3UYKuqOCEhXayEThzpx-BWnB8B5pqc5Za6IAWm5b7DtNK2CTiEhuKp6Bc16BlP8O5sg/s1600/moschata+paradisa.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kPSQ-ANJW275NX-zPKGwaCkPoxxdWKQROXArtpTh4SmDdtZCF53VTi7U5OkL-NwxCFKyPnQkY3UYKuqOCEhXayEThzpx-BWnB8B5pqc5Za6IAWm5b7DtNK2CTiEhuKp6Bc16BlP8O5sg/s320/moschata+paradisa.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">moschata paradisa</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Moschata Paradisa </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mos-kah-tah par-ahdihsa</i>) is the name by which this white grape variety is known in Australia and so far it has not been traced to any variety grown or described overseas. It is known to have been planted commercially only at Mudgee although there may be odd vines elsewhere. The early maturity and rapidity with which the fruit then deteriorates, combined with the softness and slightly unusual flavour of the berries, suggest that there may be a little <i>Vitis</i> <i>labrusca </i>in the ancestry of the variety. On the other hand the leaves show no sign of any species other than <i>V. vinifera</i>.There is some resemblance to the Malvasia Bianca imported from California but the two varieties are distinct.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">While care is needed to harvest the fruit as soon as it is ripe Moschata Paradisa can be used to make a pleasant varietal white wine .</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Müller-Thurgau</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWM_-DtX9vgV4fYrFQ9bRVq8wXSFRDQLv4y4izA8HsQ2s52dhCQuFoenC5KyOsjUzLrplN9y367ETOfgecegSkFNijMmj7POV6ULa1RVPfztR41jZ9iuyRlvzlmoCD6czH62zul6YaJNK/s1600/muller-thurgau.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWM_-DtX9vgV4fYrFQ9bRVq8wXSFRDQLv4y4izA8HsQ2s52dhCQuFoenC5KyOsjUzLrplN9y367ETOfgecegSkFNijMmj7POV6ULa1RVPfztR41jZ9iuyRlvzlmoCD6czH62zul6YaJNK/s320/muller-thurgau.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">muller thurgau</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Müller-Thurgau </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>muhl-ah toor-goh</i>) was introduced into commerce in about 1920, and by 1970 passed Sylvaner and Riesling to become the leading wine grape of Germany. It is also grown in central Europe, particularly Czechoslovakia, Austria and Hungary but, apart from a very small area in Alsace, not in France or in North or South America. It comes from a cross made at Geisenheim in 1882 by Dr Müller, a Swiss from Thurgau, who returned to Switzerland taking his promising seedlings with him. In 1913, when its great potential was obvious, it was brought back to Germany for testing. It is supposed to be a cross of Riesling and Sylvaner, but recent DNA typing showed that Sylvaner could not have been a parent. From its character, some experts think that it is a cross of two Riesling clones, but DNA typing also showed that although Riesling was one parent of Müller-Thurgau, it could not have been both. In Switzerland and some other countries it is called Riesling × Sylvaner in deference to its breeder’s wishes. In Luxembourg it is called Rivaner. There has been very limited planting of the variety in Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The white wine from Müller-Thurgau, although it has little acid and lacks the very distinctive bouquet of Riesling, has a definite aromatic, muscat character and is</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">well-regarded among German wines. In warmer regions the wines tends to lack acid and finesse.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscadelle</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4t0Ob4WF2Caa-TWUwPwbZfDVnis3FWSYneUjmHNKrhlL4PeuzEsfvFGv0IfIhEDiTij6VBQLuyK86gltZUpUIZtWWbswMfQ3mEW4ryzaOZgrrNna3IWrin60TwZMi3xtksZVlAKxhD7G/s1600/muscadelle.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4t0Ob4WF2Caa-TWUwPwbZfDVnis3FWSYneUjmHNKrhlL4PeuzEsfvFGv0IfIhEDiTij6VBQLuyK86gltZUpUIZtWWbswMfQ3mEW4ryzaOZgrrNna3IWrin60TwZMi3xtksZVlAKxhD7G/s320/muscadelle.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">musscadelle</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscadelle </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mus-kah-del</i>) is a white grape variety of the Bordeaux region, where it forms a minor component in the famous wines of Graves, Barsac, and Sauternes etc. There are currently around 174 ha of this variety in Australia where it is also known under the name of Tokay. Sauvignon Vert introduced from Californiahas also proved to be Muscadelle. Sauvignon Vert is no longer favoured in California. There also appear to be plantings in Hungary, Romania and the Ukraine. Muskadel in South Africa is a different variety, Muscat à petits grains.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France, Muscadelle gives a white wine with a marked bouquet somewhat reminiscent of muscat and only a small proportion is needed to achieve the desired degree of character. In California Sauvignon Vert is used on its own, and has an objectionable bitterness on the palate. The fruit ripens early and can attain very high sugar content, however, the wines tend to be sensitive to oxidation. The use of very ripe, partially raisined grapes for a sweet fortified wine seems to be unique to Australia and is very successful.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscat à petits grains</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdculDOBBwsb1rVX10sH7pypfASfuioo-SqKX0tNKUFDvVV-0WLLRN6ITb25S3nYutv845zq3XKHgVs0IgKrSBKw6e9hiP5FIT8vASjSGUowGI8p-sz1B89YBIc2qdwpZWy7Oyt1ziAgu/s1600/muscat+a+petits+grains.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdculDOBBwsb1rVX10sH7pypfASfuioo-SqKX0tNKUFDvVV-0WLLRN6ITb25S3nYutv845zq3XKHgVs0IgKrSBKw6e9hiP5FIT8vASjSGUowGI8p-sz1B89YBIc2qdwpZWy7Oyt1ziAgu/s320/muscat+a+petits+grains.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">muscat a petits grains</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscat à petits grains </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mus-kat ah-petigran</i>) is the official French name for this variety, and means simply Muscat with small berries. There are three colour variants – white, rose and red. The two coloured forms mutate readily from one to the other and to white, but there appear to be two types of white – one is stable and the other mutates to the coloured forms. The white form seems to predominate in Europe. In Italy the official name is Moscato Bianco, and there are plantings in other Mediterranean countries. The name Muscat Blanc in California seems to indicate that only the white form is used there, and the plantings in Argentina are listed as Moscato d’Asti, among the white varieties. In South Africa most of the Muskadel, as the variety is known there, are of the red form. In Australia there are 560 ha. A little more than half is the red form and the name Brown Muscat used in north-east Victoria is very appropriate. The fruit ripens early and, if left on the vine, wilts to give a very high sugar concentration.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The red form of Muscat à petits grains does not have enough colour to make a red wine, but this fragrant and fruity variety with its relatively high acidity can be used to make a range of excellent wines, from highly flavoured sparkling wines to luscious fortified wines. It can also be used to accentuate the flavour of dry white wines made from other varieties.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscat Gordo Blanco</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh094L1w-8q81TCoV4KkIm8XMpZfZfDxXrRgg7k0-CanYfU1vzB0hap3AB3asl88W1X7Rw7SAzinhcnhx8ReC6-2Oi-7od95HdgNc3iA-brS5GPd1H-g8c1iPtQSymzU9JkZjSdb2qpbSPq/s1600/muscat+gordo+blanco.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh094L1w-8q81TCoV4KkIm8XMpZfZfDxXrRgg7k0-CanYfU1vzB0hap3AB3asl88W1X7Rw7SAzinhcnhx8ReC6-2Oi-7od95HdgNc3iA-brS5GPd1H-g8c1iPtQSymzU9JkZjSdb2qpbSPq/s320/muscat+gordo+blanco.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">muscat gordo blanco</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscat Gordo Blanco</span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">, (<i>mus-kat gorh-doh blohn-koh</i>) the name used in Australia for<i> </i>this variety, comes from Spain and<i> </i>translates as ‘fat white muscat’.The name<i> </i>best known internationally would<i> </i>probably be Muscat of Alexandria.The<i> </i>variety is also called Moscatel de Malaga<i> </i>in Spain, Muscat de Setubal in Portugal,<i> </i>Zibibbo in Italy and Hanepoot in South<i> </i>Africa. Although widely grown, it does not<i> </i>cover a very large area in any country.<i> </i>Australia has about 2500 ha.<i> </i>The fruit can attain a very high sugar<i> </i>content in the warmer areas but is then<i> </i>low in acid and has a high pH.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Muscat Gordo Blanco is a true multipurpose grape. It is used as a table grape, dried for raisins, which may be deseeded for use in baking and confectionery or kept as clusters for dessert use (muscatels), and crushed for unfermented grape juice as well as for wine. In the Australian wine industry it is used for fortified sweet wines of the type</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">known as cream sherry, and for white table wines, often in conjunction with a more neutral variety such as Sultana.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscat Ottonel</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5QSxNPbfqnEyHYjUzWG5reNpKWzusJmEpQIy35V283LJHS6HUpsMMOh81gqRP6ybVbuthykcT-vGdJ5l8os7ShW9bLQPTQakCgBSopdrIGFHVuSn_LdStWvh_r6NDn_ui-ffIocgYV6Y/s1600/muscat+ottonel.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5QSxNPbfqnEyHYjUzWG5reNpKWzusJmEpQIy35V283LJHS6HUpsMMOh81gqRP6ybVbuthykcT-vGdJ5l8os7ShW9bLQPTQakCgBSopdrIGFHVuSn_LdStWvh_r6NDn_ui-ffIocgYV6Y/s320/muscat+ottonel.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">muscat ottonel</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Muscat Ottonel </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>mus-kat oht-ohn-el</i>) is an early ripening white grape variety grown in Austria, Germany and in Alsace in France. There is very little grown in Australia. Muscat Ottonel was propagated from a seedling by Robert Moreau and its parents are uncertain although probably Chasselas × Muscat de Saumur.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Australia both yields and sugar levels have been low. It is not as highly flavoured or fragrant as Muscat à petits grains, giving the wine an attractive, delicate muscat flavour that has been rated highly by taste panels.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Nebbiolo</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1jninfqxsNEB0_0m2nBYAKRg_mquS_OBxjTSi_hqj_f3vmQ5oi8507o0vfoBY6oZ51yVpeRNCmUb3EQPHnzQ0z45GKmbpK6j67UK4b9pIBftfv7kVI8z_90kS-dqOg9q4w4iWnWKoJTg/s1600/nebbiolo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1jninfqxsNEB0_0m2nBYAKRg_mquS_OBxjTSi_hqj_f3vmQ5oi8507o0vfoBY6oZ51yVpeRNCmUb3EQPHnzQ0z45GKmbpK6j67UK4b9pIBftfv7kVI8z_90kS-dqOg9q4w4iWnWKoJTg/s320/nebbiolo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption"> nebbiolo</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Nebbiolo </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>neb-ee-ol-oh</i>) is a red wine grape variety from the Piedmont region of northern Italy around Turin. Two famous wines made from the variety are Barolo and Barbaresco, named after villages in the Monferrato hills near Alba. Further north in the Novaro region the variety is known as Spanna. There are only about 5000 ha of Nebbiolo in Italy, but its reputation far exceeds its volume. There are small plantings of the variety in Switzerland, Uruguay, Argentina and California, the latter reporting 80 ha in 1997. In Australia, around 17 vineyards list plantings but the total planted area is very</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">small.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines made from Nebbiolo in the most favourable situations in Piedmont are high in alcohol, acid and tannin, and are traditionally aged for several years in large oak casks. This is followed by further years of bottle-ageing to develop intense flavours of roses, raspberries and violets. Less-favourable sites can produce softer wines with lower tannin levels. It is remarkable that a variety which produces some the best red wines in the world has not found a major place in other growing regions. Finding a suitable microclimate for Nebbiolo in Australia could make an interesting challenge for an aspiring young winemaker.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Ondenc</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfL3LrBK95gqnmwj1D5x_VtpSxZWt55I_AnObQolhzUPKPte-CQj5NNzuS8X7An_XWaXCU76PxbH04jZekR3Icg5FjPpWtqieinqdG56XNSuX_8uRTmZFQBSq9cIrGS6lUyOv2p8HAULo/s1600/ondenc.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfL3LrBK95gqnmwj1D5x_VtpSxZWt55I_AnObQolhzUPKPte-CQj5NNzuS8X7An_XWaXCU76PxbH04jZekR3Icg5FjPpWtqieinqdG56XNSuX_8uRTmZFQBSq9cIrGS6lUyOv2p8HAULo/s320/ondenc.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">ondenc</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Ondenc </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>on-denk </i>or <i>on-dohnc</i>) is a rather obscure French variety, which has been defined relatively recently (late 1980s). It was grown in different areas of southwestern France under different names without being recognised as the one variety. The name Ondenc comes from an area near Toulouse. In Australia it has been known as</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Sercial in South Australia and as Irvine’s White in Victoria. There were 23 ha of Ondenc in Australia in 1990. It was probably among the many varieties called Piquepoule collected by James Busby in 1832 and the Victorian plantings may come from that source. The identity was lost and the name Irvine’s White commemorates the vigneron at Great Western who made the first substantial plantings. It appears in the Rutherglen</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">collection as Blanc Select, so was presumably imported at some time as Blanc Selection Carrière.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Armagnac Ondenc is used for brandy; elsewhere in France it is used for white table wines. It is regarded as too neutral to be used on its own and is generally combined with varieties of more character such as Sauvignon Blanc. Its use in sparkling wine seems to be a very successful Australian innovation.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Orange Muscat</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqznQUbe8r5WqiDUxygpcMaT0podMdhJ8vdwvgpiSJnoPbwhAk6DsqDhv3WkPifmZNFIavNjUUY2AzygN3wiqrpoWr0TXvZ234h-A-udldPSIdkxK9oAjYoV3lDPo1IjDM1V9CVxU0wPjZ/s1600/orange+muscat.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqznQUbe8r5WqiDUxygpcMaT0podMdhJ8vdwvgpiSJnoPbwhAk6DsqDhv3WkPifmZNFIavNjUUY2AzygN3wiqrpoWr0TXvZ234h-A-udldPSIdkxK9oAjYoV3lDPo1IjDM1V9CVxU0wPjZ/s320/orange+muscat.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">orange muscat</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Orange Muscat </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>orong muskat </i>or <i>or-ongh mus-kat</i>) is an old variety which has been<i> </i>used as a table grape in Europe. Its French<i> </i>synonym, Muscat Fleur d’Oranger,<i> </i>translates as Orange Blossom Muscat,<i> </i>doubtless derived from the subtle aroma<i> </i>of its juice. Other synonyms are Muscat<i> </i>Primavis and Muscat de Jesus. It has not<i> </i>been widely planted worldwide. There<i> </i>were 66 ha in California in 2002 and<i> </i>probably about the same in Australia. One<i> </i>source suggests that its origin is Syrian.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The variety is sensitive to oidium (a type of vine mildew) and the berries split easily. It has been used commercially in Australia to produce high-quality white wines with a distinctive orange blossom bouquet.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Palomino</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzsiJmfnz-l8WMuXFJCIHPXrq2VjX_0YlyQFwjkoXBe3bnqDHvhd2msYdewm_KZjf4pD8SUiNBE_Yu5KHeCRF-HghyphenhyphenoR3kwtRzJbPwZvd1XCB9MxHIr_UN2Iq2JHn5brYd-K7ibSgXglz/s1600/palomino.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzsiJmfnz-l8WMuXFJCIHPXrq2VjX_0YlyQFwjkoXBe3bnqDHvhd2msYdewm_KZjf4pD8SUiNBE_Yu5KHeCRF-HghyphenhyphenoR3kwtRzJbPwZvd1XCB9MxHIr_UN2Iq2JHn5brYd-K7ibSgXglz/s320/palomino.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">palomino</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Palomino </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>pal-oh-mee-noh</i>) is an important Spanish white grape variety, providing about 90% of the grapes used for sherry. In South Africa it was formerly known as White French and is an important and widely grown variety. The areas elsewhere are rather small. In California, where about 300 ha are planted, it has sometimes been erroneously called Golden Chasselas; in France it is known as Listan; in Australia it has sometimes been known as Paulo. It should not be confused with the so-called Common Palomino in Australia, which is in fact Cañocazo. 92 ha of Palomino were harvested in Australia in 2003.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Palomino is better suited to the production of fortified wines than table wines, and is a preferred variety for premium dry sherries in Australia. In Spain it produces fino sherries that have a pale straw colour, a delicate bouquet and are of very high quality.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Pedro Ximenez</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc8uwH2wjcnt0-cqp3cKkh6gYxGO9IhgwSoV8Rc-qDLETtngwF5IF7pTuK38TTuGO6L68bTYaS58slUo6jI-FqQoVEFTmTE8Hm6yDhw55BIHX0dNsDHg3n-J3pge8GQBAHlw2cGR1zbxj/s1600/pedro+ximinez.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc8uwH2wjcnt0-cqp3cKkh6gYxGO9IhgwSoV8Rc-qDLETtngwF5IF7pTuK38TTuGO6L68bTYaS58slUo6jI-FqQoVEFTmTE8Hm6yDhw55BIHX0dNsDHg3n-J3pge8GQBAHlw2cGR1zbxj/s320/pedro+ximinez.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">pedro ximinez</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Pedro Ximenez </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ped-roh zim-e-nes </i>or <i>pedroh him-ay-nes</i>) comes from Spain, where</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">there are substantial plantings of this white grape variety, mostly in the Estremadura, Andalusia and Levant regions. Although it is a permitted variety for sherry, only a small proportion of the plantings are in the sherry area. It is the most important recognised white wine variety in Argentina. In California there were less than 100 ha by 1976 and no new plantings had been made for many years. Around 68 ha of Pedro Ximenez are</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">planted in Australia. For best results it needs a reliably dry period for ripening and harvest, which Australian viticultural areas cannot provide.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Spain the variety is used for both dry and sweet fortified wines such as Montilla-Moriles,Malaga and Jumila. Sweet wines can be produced by adding alcohol before fermentation is finished or by adding mistelle (fortified grape juice) or grape juice itself to fully fermented wines.Wines are also made from grapes partially sun-dried after harvesting. In Australia it provides excellent sherry material; in cooler areas it can also give good, fresh, neutral table wines suitable for blending with more highly flavoured</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">varieties.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Petit Verdot</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWgnMRCYRREC4yHy6lJRspm7ZJxOzw6bvRY2ASec4yLBHne9otEAZ9fjaHqO6TAiY6eHRS736Wj5tqwNrf2FM8ytO4VRTW-OPNdkR056A6oT2u3s9jonND4_4Ywa9Y0UYcBXh1UKld3Rb/s1600/petit+verdot.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWgnMRCYRREC4yHy6lJRspm7ZJxOzw6bvRY2ASec4yLBHne9otEAZ9fjaHqO6TAiY6eHRS736Wj5tqwNrf2FM8ytO4VRTW-OPNdkR056A6oT2u3s9jonND4_4Ywa9Y0UYcBXh1UKld3Rb/s320/petit+verdot.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">petit verdot</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Petit Verdot </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>pe-ti vehr-doh</i>) is a minor red grape variety from the Bordeaux region of France. It has long been part of the varietal mix in Bordeaux but has probably never exceeded 5% of the total planting. The area planted in France decreased from 685 ha in 1958 to 338 ha by 1988, and then underwent a minor revival to reach 380 ha by 1994. It is grown mainly on the left bank of the Gironde from Margaux to Saint-Estephe, and produces a high quality wine. In Argentina two varieties are grown under the name Verdot: one is a clone of Malbec, the other is the true Petit Verdot. It is also planted in Chile, and there were 359 ha of Petit Verdot in California in 2002. In 2003 the total area harvested in Australia was 1337 ha, a rapid increase from less than 100 ha in 1998. There has been increasing interest in the variety, with some excellent wines produced. </span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">It is the last variety to be harvested in the Medoc region and the red wines produced from it are deep-coloured and spicy. Because of their high acid, tannin and alcohol levels these are full-bodied wines and age well.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Pinot Gris</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlZhNP0vVntxY5-8jAVAgbq3scbqOw0Q0La4DdPbp_wJJCrffcY1LI5171rWn5CSuxSwToKX5ux5hqTev5MU6WdJMUO-5N6W4MTIcwH09MYKSiu_ZnAuGPp6LDc7tJpp0DsIFgybC0CIE/s1600/pinot+gris.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlZhNP0vVntxY5-8jAVAgbq3scbqOw0Q0La4DdPbp_wJJCrffcY1LI5171rWn5CSuxSwToKX5ux5hqTev5MU6WdJMUO-5N6W4MTIcwH09MYKSiu_ZnAuGPp6LDc7tJpp0DsIFgybC0CIE/s320/pinot+gris.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">pinot gris</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Pinot Gris</span></b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">, </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>pee-noh grih</i>) like Pinot Noir, is grown in many countries including France, mostly in Alsace, in Germany where it is known as Rulander, and in northern Italy. It is also grown throughout central and south-eastern Europe, one of its more interesting names being Szurkebarat (Grey Friar) in Hungary. In 2002, 1637 ha of Pinot Gris were harvested in California. Pinot Blanc is probably the least-grown of any of the Pinot family. The situation has been confused because Chardonnay has often been called Pinot Chardonnay or even Pinot Blanc Chardonnay and so has come to be called Pinot Blanc in some areas. In South America Chenin Blanc has been wrongly identified as Pinot Blanc, while in California the variety Melon has been wrongly called Pinot Blanc. The true Pinot Blanc has only recently been imported into Australia and earlier plantings by that name would be either Chardonnay or derived from the Californian Melon. There is some true Pinot Blanc in France, mainly in Alsace, in northern Italy and a little in Germany and central Europe.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Pinot Gris differs from Pinot Noir only in having much less pigment in the skin of the berries, which can vary from greyish-blue to pink to white. Depending on the skin colour, it can be used to make a deep golden wine that at first sight may suggest an oxidized white wine. As with colour, the style can vary from dry crisp whites to rich sweet wines such as the Tokay of Alsace, which is highly regarded in Europe. Pinot Blanc differs from Pinot Noir and Pinot Gris only in having no pigment in the berry skin. It makes a distinctive, fairly full-bodied dry white wine with less varietal character than Riesling or Chardonnay.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Pinot Noir</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaIHY4nyIHE97RdU5_KRtYQlAtdTa7qP1yM9G0Sy2mmZu6hkLx6LFmC1xhVKdj2PDu30mcp76ghotXJrThd68kT9sHiuGjtAtmWmT5zQoWkDWvo-zk5p5RZM-teqpNyuwJAKL6-hr7u1A/s1600/pinot+noir.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaIHY4nyIHE97RdU5_KRtYQlAtdTa7qP1yM9G0Sy2mmZu6hkLx6LFmC1xhVKdj2PDu30mcp76ghotXJrThd68kT9sHiuGjtAtmWmT5zQoWkDWvo-zk5p5RZM-teqpNyuwJAKL6-hr7u1A/s320/pinot+noir.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">pinot noir</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Pinot Noir </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>pee-noh nwah</i>) is the variety used in the superior red wines of Burgundy and one of the principal Champagne varieties. Plantings in France increased from 8500 ha to 17 300 ha between 1958 and 1979 and reached 22 000 ha by 1988. It is one of the few black varieties that ripens early enough to succeed in the coolest viticulture areas, such as those of Germany and Switzerland. It is grown in practically every wine-producing country, usually not extensively and only in the cooler areas such as northern Italy or the coastal valleys of California. There were nearly 10 000 ha in California in 2002, and in 2003 Australia had 4270 ha. Pinot Noir is a very old and variable variety and we can see its progression from vines similar to the wild grapes that grew in Europe before cultivation, to high yielding selections sometimes thought to show less varietal character in the wine. There are about 30 different recognized clones in Australia with observable differences in growth habit, bunch shape and so on. It is quite possible that some clones are better adapted to particular areas and this need to be taken into account when evaluating the variety.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The colour of red wines from Pinot Noir is never intense and fruit from hot areas may make uninteresting wines lacking in colour and flavour.The quality and flavour of these wines can also vary considerably with age. In cool areas the wines have a distinctive varietal bouquet with tones of mulberry and rose petals. The best French Burgundies can attain their peak after as much as ten years.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Riesling</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS71nxAzojTEPVDUnSaseV24B6SOihWDMOXAvXaPZywzMODILt8FXkpzFQ5Xz_jgPg9p7vg82jrr0FZtPuI9dz4Y85ds29gkQtIqQdoGo0FKXQXQABGWgW5N_UkS2ui2nnI84hJsna6CJ/s1600/riesling.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS71nxAzojTEPVDUnSaseV24B6SOihWDMOXAvXaPZywzMODILt8FXkpzFQ5Xz_jgPg9p7vg82jrr0FZtPuI9dz4Y85ds29gkQtIqQdoGo0FKXQXQABGWgW5N_UkS2ui2nnI84hJsna6CJ/s320/riesling.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">riesling</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Riesling </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>rees-ling</i>) is the noble white wine grape variety of Germany, second only to Müller-Thurgau. Although often regarded as the standard by which white wine varieties are judged it is not planted to the same extent in any other country. There are modest areas in France, northern Italy and the eastern European countries. There is a little in Argentina and very little in Chile and South Africa.Most of the so-called Riesling in South Africa appears to be Crouchen. California (747 ha) and Australia (nearly 4000 ha) may well have the largest areas outside Germany and France. In Australia it is often called Rhine Riesling to avoid possible confusion with Hunter River Riesling (Semillon) and Clare Riesling (Crouchen).The tendency to use the name Riesling for other varieties is not confined to Australia and similar distinctions are needed in other countries. Thus it is called Riesling Renano in Italy, Rheinriesling in Austria, Rajnai Rizling in Hungary and Rajnski Rizling in Yugoslavia, mainly to distinguish it from the variety known as Riesling Italico, Welschriesling, Olaszrizling or Rizling Vlassky respectively, which provides much of the Riesling wine from these countries. In California it is called White Riesling, to separate it from Grey Riesling, a grey-fruited form of Bastardo, and there are also such names as Frankenriesling (Sylvaner), Breisgauer Riesling (Ortlieber), Budai Rizling (Kleinweiss) and Banati Riesling (Creaca).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Riesling has a definite but not overpowering elegant floral varietal character, which is at its best in cool climates. It can show up well in dry or slightly sweet white wines made from sound grapes, in luscious sweet wines made from grapes affected by noble rot or from the concentrated juice separated from the ice of grapes partially frozen by severe frost. The best of these cool climate white wines can improve with age over several years.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Rkaziteli</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU34SIfc29h_Emt63SwF81BbswiOxg1OAOJ-QuRsOc938VSy9hDwQBLf5q8oZyOzYpNsidTdqLDn9EO4EdxeIazmp6HE-O6Zxiv0NNGyMe9_MjTbpjsoTtd8FeaDU4x8-EOxiO8Jaqo_hJ/s1600/rkaziteli.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU34SIfc29h_Emt63SwF81BbswiOxg1OAOJ-QuRsOc938VSy9hDwQBLf5q8oZyOzYpNsidTdqLDn9EO4EdxeIazmp6HE-O6Zxiv0NNGyMe9_MjTbpjsoTtd8FeaDU4x8-EOxiO8Jaqo_hJ/s320/rkaziteli.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">rkaziteli</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Rkaziteli </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ruh-kat-sit-elli </i>or <i>ruh-kat-set-elli</i>) is a local white grape variety from the Tbilisi region of Georgia. It is also grown in Moldavia on the Black Sea coast, where it is known as Gratiesti, and in Bulgaria where the wine is exported to Germany under the name of Sonnenküste. It was imported into Australia in 1971 and a small amount has been planted in the warm irrigated region of the Murray River Valley.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Australia the yields are medium to low. The white wines are well-balanced but generally lack character.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Roussane</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpy6imdj9bcibOA8IlA0uMs2BBOv3I2kt5NwjYyzedJsnLSkY1DEx3_150R0qGQCf9lltmi2gYpZCcOOdzv3vZT57nZQ-o0m9cL8ywhHNDsjqSNI2yMgyvLXy7IVRl2o-WvxfwjI6w0P7/s1600/roussanne.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpy6imdj9bcibOA8IlA0uMs2BBOv3I2kt5NwjYyzedJsnLSkY1DEx3_150R0qGQCf9lltmi2gYpZCcOOdzv3vZT57nZQ-o0m9cL8ywhHNDsjqSNI2yMgyvLXy7IVRl2o-WvxfwjI6w0P7/s320/roussanne.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">roussane</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Roussanne </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ruh-sahn</i>) is a minor white wine grape variety from the Rhone Valley of southern France, where it is often overshadowed by its more widely planted counterpart Marsanne, with which it is often blended. There were 120 ha planted in France in 1990, mainly in the department of Herault and Vaucluse. It is a permitted addition in several regional appellations in the south of France, including Chateauneuf-du-Pape. It is also grown in the province of Lucca in Italy. Five vineyards in Australia listed Roussanne among their plantings in the 1998 <i>Australian and New Zealand Wine</i> <i>Industry Directory, </i>but the overall area is quite small.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wine produced from Roussanne has been described as fine and complex, with honey and apricot flavours. These white wines age well and develop in the bottle. It is said to add elegance and aroma to the wines of Chateauneuf-du-Pape</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Rubired</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2SwyZpwI1sM1HkkyyNj7UuzlYgZlb23T7iKGcPdre0mdRQXyBUU6SKKtbPvZZ73h2Rc_qwffDztevkaOClXTuoHChKooD6Kr5EGPMS20xcOZMDKyJ1A9VSyXWQoddii6yAPY9rY7kQDq/s1600/rubired.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2SwyZpwI1sM1HkkyyNj7UuzlYgZlb23T7iKGcPdre0mdRQXyBUU6SKKtbPvZZ73h2Rc_qwffDztevkaOClXTuoHChKooD6Kr5EGPMS20xcOZMDKyJ1A9VSyXWQoddii6yAPY9rY7kQDq/s320/rubired.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">rubired</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Rubired </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ruh-bi-red</i>) is a relatively new variety from H.P. Olmo, released in 1958. It is a cross of Tinta Cao, a port variety, and Alicante Ganzin, which has an Aramon × Rupestris rootstock as one parent. This means Rubired has one-eighth of the wild American species <i>Vitis rupestris </i>in its make-up. This has some advantages, such as a degree of resistance to fungus diseases, but also leads to some problems, such as dense foliage and numerous light bunches. Plantings in California reached 5300 ha by 1974, declined to 2773 ha by 1992 then increased to 5345 ha. A few fairly substantial plantings were made in Australia around 1970 but they have been largely grafted over or removed. A related variety, Royalty, a cross of Bastardo and Alicante Ganzin, was released by Dr Olmo at the same time as Rubired. It is reported to be more demanding as to soil type, less vigorous and lower-yielding. Originally planted in California to about the same extent as Rubired, Royalty did not expand to the same degree, reaching only</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">1200 ha by 1974 then declining to its current level of 222 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines from Rubired are opaque with a very intense deep-red colour.They have an unusual aroma, which is often found in wines made from varieties with red juice,</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">but are neutral enough to be blended in small quantities to improve the colour of wines deficient in this respect. Both varieties were originally released for making fortified wines of the port type and Royalty appears preferable for this purpose.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Ruby Cabernet</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OE6b9UL4NOO8RqHrL_iTp55hage_wEFRzFTUec_GJCL3kxGM_lhumK4b-o4f-JGfq-s8bjnAt7uWEzPyeUnG5Sz1GcspcVhJBVElB5npzUtn-Bc19nK9NeTeg53CQ8KZLBkAhN0kUwqx/s1600/ruby+cabernet.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OE6b9UL4NOO8RqHrL_iTp55hage_wEFRzFTUec_GJCL3kxGM_lhumK4b-o4f-JGfq-s8bjnAt7uWEzPyeUnG5Sz1GcspcVhJBVElB5npzUtn-Bc19nK9NeTeg53CQ8KZLBkAhN0kUwqx/s320/ruby+cabernet.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">ruby cabernet</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Ruby Cabernet</span></b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">, </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ruh-bi kab-er-nay</i>) a cross between Carignan and Cabernet Sauvignon, is a variety bred by H.P.Olmo at the University of California, Davis, and released in 1948. Its major commercial exploitation has been in California, where approximately 3300 ha are planted. The area currently planted in Australia is 2530 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The variety was designed for producing high-quality red wines in the hot dry areas of California where Cabernet Sauvignon is not recommended. Unfortunately, very few wines made in these areas have achieved the characteristics of Cabernet Sauvignon, while in the cool areas where it has succeeded its yields are reduced. It has, however, produced some excellent wines at Merbein although the wines may mature more quickly than those of Cabernet Sauvignon. At Merbein, Ruby Cabernet ripens at the same time as Cabernet Sauvignon and has shown no difference in sugar or sugar: acid ratio, suggesting that it should be preferred for that reason.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sangiovese</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzHpgucrlnc1Y7rdNYeBHdSkKC2l4cTz1pZfY0Dsnzn5joy5YXYWwixEmGQBhlR2B5y7DAgIHVuEfvWD6ScCkf4luqSpRwsd9ZDCbGZaOHb5OkJ_zJ55lihS697Q0VJUyascvE-7TNKLG/s1600/sangiovese.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzHpgucrlnc1Y7rdNYeBHdSkKC2l4cTz1pZfY0Dsnzn5joy5YXYWwixEmGQBhlR2B5y7DAgIHVuEfvWD6ScCkf4luqSpRwsd9ZDCbGZaOHb5OkJ_zJ55lihS697Q0VJUyascvE-7TNKLG/s320/sangiovese.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">sangiovese</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sangiovese </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>san-gi-o-ve-see</i>) is the leading red wine grape of Italy, in terms of area planted and grapes produced. Because of mixed plantings (trees and vines) the area is not well-defined, but approximately 500 000 tonnes of grapes are produced each year. The variety is thought to originate from Tuscany but it is also recommended for many other parts of Italy. Apart from Argentina, Sangiovese does not appear to have been planted much in other countries. In Australia it was found only as odd vines at Mudgee under the name of Canaiolo, another Tuscan variety. The planted area in Australia is currently 657 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Sangiovese is used in many wines of controlled appellation in Italy, sometimes alone, but quite often mixed with three or four other varieties. Perhaps the bestknown of these wines would be Chianti, in which 50–80% of the grapes used are Sangiovese, along with Canaiolo, Trebbiano,Malvasia del Chianti and a little Colorino.The best of the Italian wines have an intense ruby colour, medium tannin and a bouquet reminiscent of</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">violets. The wines can sometimes have a slightly bitter finish.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sauvignon Blanc</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEELk_hepQ4uh7_HS7vkRpFMnA0z2ixQgnzgf0onBmqNNZzyEaM9K14QieW5J4DF8vPHizpCWhZhUxXn1K2Ua2OCLhbPAuPc4xp_t8248c7FpgOP8vhM-rcQQS3cwQw01xa7M3NOv2QzXY/s1600/sauvignon+blanc.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEELk_hepQ4uh7_HS7vkRpFMnA0z2ixQgnzgf0onBmqNNZzyEaM9K14QieW5J4DF8vPHizpCWhZhUxXn1K2Ua2OCLhbPAuPc4xp_t8248c7FpgOP8vhM-rcQQS3cwQw01xa7M3NOv2QzXY/s320/sauvignon+blanc.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">sauvignon blanc</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sauvignon Blanc </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>so-vin-yohn blohnc</i>) ranks high among the white wine grape varieties of France. The main plantings are near Bordeaux, where it is used as a minor</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">but important partner of Semillon. There are smaller plantings in the Loire Valley, where it is used on its own. There would be a few thousand hectares of Sauvignon Blanc in northern Italy and it has also spread to eastern European countries. California has 5884 ha, but most of the so called Sauvignon in Chile is a closely related variety known as Sauvignonasse in France and as Tocai Friulano in Italy. In Australia most of the 2953 ha of Sauvignon Blanc is grown in South Australia with the rest divided between Victoria, New South Wales and Western Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In the coolest Australian areas, Sauvignon Blanc produces white wines that are crisp and herbaceous. Varietal character is less strongly developed in warmer areas, where Sauvignon Blanc makes pleasant, fresh, acid wines. It is considered a very desirable component in the white wines of Bordeaux, and similar mixtures of Semillon and Sauvignon Blanc are encountered frequently in Australia. In New Zealand the wines from the Marlborough region have become famous for their distinctive herbaceous flavours.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Semillon</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxkEzpzUVSUyDG8sb-qXeFlwKzL9Bilird3exQs_o5p9ivVtW7ySLj6o-xxc1M7_mGuqA-mCqD82TElFuvItSkqbc_bCYVqgs0AR34SZgTY4iCtFQSPufssfi2Lw_e3EmUqGEjZzqWcQL/s1600/semillon.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxkEzpzUVSUyDG8sb-qXeFlwKzL9Bilird3exQs_o5p9ivVtW7ySLj6o-xxc1M7_mGuqA-mCqD82TElFuvItSkqbc_bCYVqgs0AR34SZgTY4iCtFQSPufssfi2Lw_e3EmUqGEjZzqWcQL/s320/semillon.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">semillon</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Semillon </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sem-il-on </i>or <i>se-mih-yohn</i>) is the major white wine grape variety of the Bordeaux area of France. A little is planted in Italy and Yugoslavia and perhaps more in the former Soviet Union. California currently has around 500 ha, but the main plantings outside France are in the southern hemisphere. Semillon is the leading white variety in Chile, and there is somewhat less grown in Argentina and South Africa, where it is known as Green grape. In Australia, of the total 6283 ha about three-quarters is growing in New South Wales and most of the rest in South Australia. It proved to be well suited</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">to the Hunter Valley and became known as Hunter River Riesling. There has been much confusion between Semillon and several other varieties in Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France, Semillon is often affected by noble rot, which concentrates the berry constituents and modifies the flavour. Such grapes are used in the luscious sweet wines of Sauternes and Barsac, while unaffected grapes are used for dry wines. In both cases the Semillon is fermented together with a smaller quantity of Sauvignon Blanc and often a little Muscadelle to add further desirable flavour components. In Australia, Semillon is used for dry white wines which, particularly when yields are not too great, have a distinctive varietal character which lends itself to ageing.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Shiraz</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdhJ2eO51KI9uvZ3WjpHzg09TT5e1mUX_EuHhB1MymqFNt28BX3YLzkH5avemNmIF8d09BDhfBlNLW74L2rtUcbW2daWA59IUvMI8UI-iwf28piv1QA0l36gErgg9FUPLab8RrfHK7NlV/s1600/shiraz.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdhJ2eO51KI9uvZ3WjpHzg09TT5e1mUX_EuHhB1MymqFNt28BX3YLzkH5avemNmIF8d09BDhfBlNLW74L2rtUcbW2daWA59IUvMI8UI-iwf28piv1QA0l36gErgg9FUPLab8RrfHK7NlV/s320/shiraz.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">shiraz</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Shiraz </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>shi-rahz</i>) comes from the Hermitage area of the Rhone Valley in France, where it is known as Syrah. One tradition suggests that it was brought to Hermitage from Shiraz in Iran by the hermits, another that it was brought from Syracuse by the Roman legions, but it seems quite likely that it originated in the Rhone Valley. It is sometimes called Hermitage in Australia, but should not be confused with the Hermitage of South Africa which is really Cinsaut. The Petite Sirah of California is a different variety, Durif, which comes from the same part of France where it has occasionally been incorrectly called Petite Syrah. There was a dramatic increase in the area planted to Syrah in France between 1968 and 1988, mainly to add character to wines based on Grenache or Carignan. Australia currently has more than 37 000 ha of this variety in production. A little is grown in Tuscany in Italy and some in Argentina and South Africa.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Australia has a particularly good reputation for its Shiraz wines, where it is grown in all viticultural areas and used for all types of red wines. It has proved to be a very versatile variety, producing wines that can be spicy and peppery with good tannin and that develop flavours of blackberry and blackcurrants with age. It is sometimes used alone but is often blended with other red varieties such as Cabernet Sauvingnon.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Solvorino</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPxeJergGAkOmpY-coazVggUru7If-LAGaucwYLqOnM4G9leeujc8KhQ_vYTjW_Q6aXW5RLeUBf2i81hdbivjiLDt4aop4AIhReWlw41f1D_QgPOEA686Nz0VjZvQZTgNPtuUTTxtOaS2/s1600/solvorino.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPxeJergGAkOmpY-coazVggUru7If-LAGaucwYLqOnM4G9leeujc8KhQ_vYTjW_Q6aXW5RLeUBf2i81hdbivjiLDt4aop4AIhReWlw41f1D_QgPOEA686Nz0VjZvQZTgNPtuUTTxtOaS2/s320/solvorino.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">solvorino</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Solvorino </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sol-vor-ee-noh</i>) is another white grape variety which is known only from Australia at this stage. It has clearly been in Australia for well over 100 years and may have been one of the varieties introduced by Busby in 1832.Two varieties bred as table grapes have been named Solferino, a white in France from about 1850 and a red in Italy from about 1920. Both are thus too late to be connected with the Australian variety. Solvorino is grown commercially at Roma in Queensland and also occurs as previously</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">unidentified vines in mixed plantings on two vineyards at Great Western in Victoria. One of these was planted in 1868 and can be traced to earlier plantings in Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Although Solvorino has little pronounced varietal character, it appears to be suitable for good standard white wines such as those produced from Chenin Blanc and Colombard</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Souzao</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigRN5wKGz4hGJpn8zmcfUPd2XinNDLz-vF5KybgOMQ1LRJUQEa3oHi3agpX7u92xBHaajUa6faNpY2-sZD49Q65DDYDPeY3ZraJc86Q8IKVmeIE2FZAyfgRWMmTlB1cgNaUWIOqAJGljw/s1600/souzao.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigRN5wKGz4hGJpn8zmcfUPd2XinNDLz-vF5KybgOMQ1LRJUQEa3oHi3agpX7u92xBHaajUa6faNpY2-sZD49Q65DDYDPeY3ZraJc86Q8IKVmeIE2FZAyfgRWMmTlB1cgNaUWIOqAJGljw/s320/souzao.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">souzao</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Souzao </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>suh-zay-oh</i>) is a Portuguese variety, this name being used for it in the Douro Valley where it is ranked in the second highest-quality group for producing port. It is also grown in the Minho region where it is known as Vinhao, and to a slight extent in the neighboring areas of Spain under the name of Souson. It has also become very successful in California and South Africa.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The main contribution of Souzao to the wines in which it is used is its excellent deep purple colour. It is equal or superior to some varieties with coloured juice such as Alicante Bouschet or Grand Noir de la Calmette in this respect. It also retains a good acidity and has a strong raisin flavour. For both ports and dry red wines (vinhos verdes) in Portugal it is used in conjunction with different varieties which provide the other desired characters in the wine.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sultana</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlW4C8KAVrJ-ZYZ1F7gaM3hkLXRKEZGz8kOhMlxBcPG3hqBdb0ybLYAkKYPTthxrHtbtPyQ8tGXmBteCOE4UBEzF32jWkf8fmNWg87zsSMd_zbZPWD23fZuMNHEzr352ozkO0nQUL0hmL/s1600/sultana.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlW4C8KAVrJ-ZYZ1F7gaM3hkLXRKEZGz8kOhMlxBcPG3hqBdb0ybLYAkKYPTthxrHtbtPyQ8tGXmBteCOE4UBEzF32jWkf8fmNWg87zsSMd_zbZPWD23fZuMNHEzr352ozkO0nQUL0hmL/s320/sultana.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">sultana</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sultana </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sul-tah-nah</i>) is primarily a drying grape but in some seasons, in Australia, more sultanas are crushed for white wine than grapes of any other single variety. In 2003 about 9685 ha of Sultana was used for wine-making in Australia. In California it</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">is called Thompson Seedless to distinguish it from another variety introduced earlier, erroneously, as Sultana. An even larger proportion of the crop is used for wine in California and there are also districts which specialise in the production of table grapes. In western Europe the variety is known as Sultanine or Sultanina. It seems to have originated in Asia Minor or the Middle East and is grown for dried fruit throughout the area from Greece to Afghanistan and north into the neighbouring republics. There are also small plantings in South Africa and South America.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Sultana is more difficult to process for wine than specialised wine grapes because of its firm flesh and lack of seeds. However, it has a good acidity and produces fresh, rather neutral white wines, which are quite attractive on their own and form an excellent base for sparkling wines or for blending with highly flavoured varieties. Lack of seeds and the firm flesh make Sultana attractive as a table grape even at its natural berry size.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Berry size can be increased by various cultural treatments but this results in loss of flavour.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sylvaner</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB4fzpfjd4zztL675R-QGQ3ja7ZiQPiWM3N1LNE0yBZZZf0dBXHmiXtuS3idZueWruUL7JNPT-_h_B_mEC90u-aqen231nQVDZko5VA_oynuq6VfCPzJyKSeEnqJdm3mtoyNST5jq_uJF/s1600/sylbaner.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB4fzpfjd4zztL675R-QGQ3ja7ZiQPiWM3N1LNE0yBZZZf0dBXHmiXtuS3idZueWruUL7JNPT-_h_B_mEC90u-aqen231nQVDZko5VA_oynuq6VfCPzJyKSeEnqJdm3mtoyNST5jq_uJF/s320/sylbaner.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">sylvaner</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Sylvaner</span></b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">, </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>sihl-vah-nah</i>) spelt Silvaner in Germany, was formerly the leading white</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">wine grape of that country, but in recent years has declined considerably with the rise of newly bred varieties such as Kerner, Scheurebe and Bacchus.The variety may have originated in Austria (although only a small area is planted there) and it can be found under various names through central and south-eastern Europe.There are small plantings in France, California and Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Under some circumstances Sylvaner can give a distinctive fruity wine with high acidity, but usually it gives a neutral white wine which is well-suited to blending. One of the recent German varieties,Morio Muskat, which is considered rather highly flavoured for sole use, has found a place as a blending partner for Sylvaner.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Taminga</span><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsu0Be48llO8xEm4-Au6HuiT0mIBh_yuuvQADo8QeE0dELsXMwN71hF5yi-fjf2zz72-0OWqvleCyB5TeWd-r9Ngyd2tKCtegbJacwxN4st0ONpni8U5mQKTm3QPTCLfswxegY0O5V2G8/s1600/taminga.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsu0Be48llO8xEm4-Au6HuiT0mIBh_yuuvQADo8QeE0dELsXMwN71hF5yi-fjf2zz72-0OWqvleCyB5TeWd-r9Ngyd2tKCtegbJacwxN4st0ONpni8U5mQKTm3QPTCLfswxegY0O5V2G8/s320/taminga.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">taminga</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Taminga </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>tam-ihn-gah</i>) is a white grape variety bred by CSIRO Plant Industry at its Merbein laboratory in Victoria. It is a cross of the Merbein selection MH 29-56 (Planta</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Pedralba × Sultana) and Traminer.The cross was made in 1970 and the variety released in 1982. Approximately 200 ha have been planted in Australia; mainly in the Murray River Valley.Taminga is a high yielding, late-ripening variety, which produces high-quality wines with a distinctive spicy bouquet. The juice composition has been good with low pH and high titratable acidity.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Taminga has been used commercially in Australia to produce a high-quality botrytised sweet wine, and for blending with more neutral-flavoured varieties to improve their flavour.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tarrango</span><br /><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafWDXAghYqO_EoQmwgHG98PlzWoIRHd0pohTkKsb9AzX6zfIdsZvfQbTGC9ymRpaOkQcN3kDn3QIeDd2uv2kQ-WgpKVH5XO40iSo7zVczAXToqGY4ammaRVzY4h-Q9GIjeCh0_lTLFI5n/s1600/terrango.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafWDXAghYqO_EoQmwgHG98PlzWoIRHd0pohTkKsb9AzX6zfIdsZvfQbTGC9ymRpaOkQcN3kDn3QIeDd2uv2kQ-WgpKVH5XO40iSo7zVczAXToqGY4ammaRVzY4h-Q9GIjeCh0_lTLFI5n/s320/terrango.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">tarrango</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tarrango </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>ta-rang-goh</i>) was also bred by CSIRO Plant Industry Division of Horticulture at Merbein. This red grape variety is a cross of the Portuguese port variety Touriga and the ubiquitous multipurpose variety Sultana. Approximately 170 ha of Tarrango have been planted in Australia, mainly in the warmer regions along the Murray River.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The wines have a distinctive highly fruity flavour, bright colour and very low tannin. They have a high tartaric acid:malic acid ratio which, combined with low pH, gives excellent colour stability and hue. The wine has also been used successfully as a base for sparkling wine. The raspberry bouquet from Tarrango wines is reminiscent of the Californian Zinfandel and could fill a similar niche in Australia. It has proved quite successful on the United Kingdom market.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tempranillo</span><br /><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv_dNqQWdbkd67onXSb2PxYTAR4pKn32lkHmdwdeSXB1v4yZusO9iIxyK3bjFt1ccXP1mXbLx2N0pWEOcevaDW-WcH3V-IivswtAocmfSAP5cEoTOB5qAhInwRcQrMTPKkBAaASK-K0pc/s1600/temoranillo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv_dNqQWdbkd67onXSb2PxYTAR4pKn32lkHmdwdeSXB1v4yZusO9iIxyK3bjFt1ccXP1mXbLx2N0pWEOcevaDW-WcH3V-IivswtAocmfSAP5cEoTOB5qAhInwRcQrMTPKkBAaASK-K0pc/s320/temoranillo.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">tempranillo</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tempranillo </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>tem-prah-nil-oh</i>) is one of the most highly regarded varieties in Spain for making red wine. Blended with Carignan, it makes the best wines of the Rioja. In La Mancha it is known as Tinta Fino or Cencibel and is used in the claretes of Valdepenas and Manzanares. In Portugal it is known as Tinta Roriz, and Negretto in Italy may be the same variety. Tempranillo was authorised in 1976 for planting in the Mediterranean region of France. It is an important variety in Argentina, and less in California (308 ha), where it is called Valdepenas. Current plantings in Australia are small, at 216 ha.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Tempranillo gives red table wines with good colour intensity and a slightly blue hue, but because of its low acid and alcohol levels it is often blended with other wines such as Grenache. Wines made solely from Tempranillo mature quickly and are ready for bottling and drinking in the year of vintage. In Portugal, as Tinta Roriz, the variety is ranked in the highest-quality group for producing port. The young wines can show light berry fruit characters.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Terret</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYu15O0HB5tP5NgTNpNF6sb7SC0ZJG_wfyM9VUxqiN1Yf9ulCawZWJtbjE44n8PDGp40EH6pSTuylxSkY_UXU4XEp5JWAmjQL-oTjHi7m1Jh5pwFkS2Lzo-gtxVPi2zg7Vcrw_zvGj3I9/s1600/terrets.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYu15O0HB5tP5NgTNpNF6sb7SC0ZJG_wfyM9VUxqiN1Yf9ulCawZWJtbjE44n8PDGp40EH6pSTuylxSkY_UXU4XEp5JWAmjQL-oTjHi7m1Jh5pwFkS2Lzo-gtxVPi2zg7Vcrw_zvGj3I9/s320/terrets.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">terret</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Terrets </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>te-ret</i>) are old recommended varieties from the Languedoc area in the south of France.Three colour variants are known – Terret Blanc (white), Terret Gris (grey) and Terret Noir (black) – and chimeras are sometimes seen in all combinations. In Australia there is a small area of Terret Noir in the Barossa Valley.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Terret Noir is listed among the varieties used for a number of French appellation wines, including Chateauneufdu- Pape and Cotes du Rhone, but it is unlikely that it would ever be more than a minor component of the wine.Terret Noir alone makes wines that do not have much colour but that are light, fresh and distinctive, capable of combining well with those from more full-bodied varieties such as Mataro.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tinta Amarella</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtJTvsh5unarlV3pwQLtdX8tmtp7qiwLv6wlGQ7SaSnbuLi8dGdTtyB0G_OX3yhQmnO_ADdsptMDEL7LJPHFBajrBDh2Tsj6_HxdCVdCaq_V2vEpWerh6wkoAnXT268YTxAkjauVbeBaU/s1600/tinta+amarella.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtJTvsh5unarlV3pwQLtdX8tmtp7qiwLv6wlGQ7SaSnbuLi8dGdTtyB0G_OX3yhQmnO_ADdsptMDEL7LJPHFBajrBDh2Tsj6_HxdCVdCaq_V2vEpWerh6wkoAnXT268YTxAkjauVbeBaU/s320/tinta+amarella.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">tinta amarella</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tinta Amarella </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>teen-tah am-ah-rel-ah</i>) is best known as a port variety. It is widely grown in the Douro Valley, where it is regarded as a good – rather than very good – variety. It seems to be little grown outside Portugal, but is distinctly different from the other common port varieties and it is thought that it may have come from France. It could perhaps have been the Amarot of Landes, listed among Busby’s imports into Australia. The small plantings in Australia are all in South Australia, where this red grape variety is known as Portugal. It is not uncommon as odd vines in plantings of other varieties and this seems to have led to confusion with Malbec: some intended plantings of Malbec have actually been planted with Tinta Amarella.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines from Tinta Amarella have a good colour and body but no particular varietal or other special character. They could perhaps be used in blending to soften harsh or astringent wines</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tocai Friulano</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_KZd4BdqFxaSeDbiZnuZHLOkDspwoxKqZGb8-tXWaxvK0YtjbVrU9plbKKEuJxZ_epbUrdGXFN3VpV-SepJvpZKDJixkq15BZphPVe8-ooYe-EsXO_vu32o11iwcRhKVHYDwYMGdUP2D/s1600/tocai+friulano.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_KZd4BdqFxaSeDbiZnuZHLOkDspwoxKqZGb8-tXWaxvK0YtjbVrU9plbKKEuJxZ_epbUrdGXFN3VpV-SepJvpZKDJixkq15BZphPVe8-ooYe-EsXO_vu32o11iwcRhKVHYDwYMGdUP2D/s320/tocai+friulano.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">tocai friulano</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tocai Friulano </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>toh-kay frih-uh-lah-noh</i>) probably originated in France, where it is known as Sauvignonasse, and appears to be related to Sauvignon Blanc. However, it</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">would seem more appropriate to use the Italian name of Tocai Friulano, because the variety has almost disappeared from France yet has become very popular in the Friuli-Venezia Giulia region of Italy, where several thousand hectares are planted.Tocai Friulano is also the preferred name in Argentina. In Chile it has been erroneously called Sauvignon. It is widespread in Australia, but only in plantings of other varieties in Mudgee, the Goulburn Valley and Great Western.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The white wines of Tocai Friulano have a delicate but definite floral bouquet and a slight bitterness on the palate, which is appreciated in Italy. The proportion of Tocai Friulano in some Australian plantings may be high enough to influence the character of the wine produced.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Touriga Nacional</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60qtpxrt0zcf3r_5FzJKUSn12ewK0887huqlydEb1D9xFD5GsQjW4HFUVmD8mTla26kQrYMdWiAYF-I-JRt7M0raGMQXtL71IOYJJNkbyYfjdts5Qrtu40sArIJs25XFo9ayoYX7kZeLO/s1600/touringa+nacional.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60qtpxrt0zcf3r_5FzJKUSn12ewK0887huqlydEb1D9xFD5GsQjW4HFUVmD8mTla26kQrYMdWiAYF-I-JRt7M0raGMQXtL71IOYJJNkbyYfjdts5Qrtu40sArIJs25XFo9ayoYX7kZeLO/s320/touringa+nacional.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">touriga nacional</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Touriga Nacional </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>too-ree-gah nah-syunahl</i>) is the most widely planted of the top-quality group of port varieties in the Douro Valley in Portugal. This red grape variety is also grown in other parts of Portugal for other types of wine, but there seems to be very little outside Portugal. There are a few hectares in California and it is probably one of the ‘port sorts’ in South Africa. There is a small amount of Touriga in Australia (82 ha), mostly in South Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">The pre-eminence of Touriga as a port variety is justified. In Australia it also produces fortified wines with excellent colour, tannin and flavour. The wines can have a light mulberry or black currant bouquet.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Traminer</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC36VMnG_Xsyf8n27QCMh1dnns8LD4dbOD9PZRSRH70fkZOmvVyVbqYHPTrfr9R4I6PAynOJKvX4eX0tvj9FmUEjFe9KX6WqKiZM34pQvUz_nmEt86jDV19_UTXTwOaWQ90BWAZ62XRfH-/s1600/traminer.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC36VMnG_Xsyf8n27QCMh1dnns8LD4dbOD9PZRSRH70fkZOmvVyVbqYHPTrfr9R4I6PAynOJKvX4eX0tvj9FmUEjFe9KX6WqKiZM34pQvUz_nmEt86jDV19_UTXTwOaWQ90BWAZ62XRfH-/s320/traminer.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">traminer</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Traminer </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>tram-ih-nher </i>or <i>trah-mee-nher</i>) is another old white grape variety showing primitive characters. It is valued mainly for its strong aromatic character in making white wine and, as there are large clonal differences in this respect, the more aromatic clones are sometimes distinguished as Gewürztraminer. Being a specialised variety, it is not required in large quantities and thus there are modest plantings in Germany, Austria,</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">France and California. The variety has been in Australia for a long time but only in relatively small quantities (673 ha in 2003).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Wines from Traminer grown in hot climates are likely to be undistinguished,</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">although this is not always the case. Under cooler conditions, and particularly when the berries are infected with noble rot, it can give luscious wines with an intense, spicy varietal character. The Gewürztraminer wines from Alsace in France are perfumed, golden, full-bodied wines that can improve greatly with age</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Trebbiano</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8wB45o25T8Ufgev86mTL3PVtC612dCsLDTA-SNo9CMKOMHZSIM_r0Dr5_t5pNcS0ugTCzhUr7t7m2iH0HrJtX6oWPflVk27Nq8PQzz3HO4xvNSmCPv5kCyozE2e1I2lwrp-Sww0E5_DY/s1600/terebbiano.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8wB45o25T8Ufgev86mTL3PVtC612dCsLDTA-SNo9CMKOMHZSIM_r0Dr5_t5pNcS0ugTCzhUr7t7m2iH0HrJtX6oWPflVk27Nq8PQzz3HO4xvNSmCPv5kCyozE2e1I2lwrp-Sww0E5_DY/s320/terebbiano.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">trebbiano</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Trebbiano </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>treb-ih-yahn-oh</i>) is the Italian name of this white grape variety; it is more specifically known as Trebbiano Toscano to distinguish it from several similar varieties also known as Trebbiano. It is by far the leading grape for producing white wine in Italy, probably because it ripens reliably in most areas of the country – it has no other distinguishing characteristics. It spread into the south of France and from there into the Cognac area when a new variety was needed to take the place of Folle Blanche, which</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">suffers from bunch rot when grafted. The official French name is Ugni Blanc but in</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">the Cognac area it is known as Saint Emilion. In South Africa, California and Argentina it is a minor variety. In Australia there are about 490 ha. It has sometimes been known as White Shiraz or White Hermitage, but it does not appear to be in any way related to Shiraz and is not grown in the Hermitage vineyards in France.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In a cool climate Trebbiano gives acid wines, excellent for distillation for brandy. In warmer areas it gives fresh neutral wines that blend well with more fruity types. It is an important component of a number of named wines in both France and Italy, including the red wines of Chianti and Cotes du Rhone.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tyrian</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUfTk8xz8N__Dnulqx6-SHEZGcfv4RbVd3YYxl5pG3TSgC3LVLJcYum6BGb-NSCyf6sEjEd0YwumwKD1AHRk3QO5GL-y59bn_ZhsmvSHJAJ3TB2-llMurHXShS_aY6Qa8fCz2_UVCyhYS/s1600/tyrian.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUfTk8xz8N__Dnulqx6-SHEZGcfv4RbVd3YYxl5pG3TSgC3LVLJcYum6BGb-NSCyf6sEjEd0YwumwKD1AHRk3QO5GL-y59bn_ZhsmvSHJAJ3TB2-llMurHXShS_aY6Qa8fCz2_UVCyhYS/s320/tyrian.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">tyrian</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Tyrian </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>tih-rih-an</i>) is the product of a cross between the Spanish wine variety Sumoll and Cabernet Sauvignon. The original pollination was made in 1972 by the late Allan Antcliff at the CSIRO Merbein laboratory. The aim of the program was to produce high-quality red wine grapes suited to Australian conditions. Extensive evaluations were made of Tyrian, Ciena and Rubienne in three wine-growing regions; Coonawarra (South Australia), Avoca (central Victoria) and Sunraysia (northern Victoria).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Tyrian wine made from grapes grown in the three regions had a titratable acidity similar to or higher than Cabernet Sauvignon, a lower wine pH and a higher colour density. Sensory evaluation of the wine from each region was carried out by experienced industry tasting panels over several seasons. Tyrian wine from each</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">region scored equal to or slightly better than Cabernet Sauvignon. It has a very deep colour, with high total and ionized anthocyanins, with rich redcurrant and fragrant berry fruit aromas and spicy flavours. It is full-bodied with a rich palate, high tannins and excellent ageing potential.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Valdiguie</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGqBP7RnSw7MGD5O2qGIwUNAbAZusM8aED5qDdrHHy7aqAT_cwlMU9lIuxMeLQJGJBgKqO51Nr46vYTauzqH_KfIuEzwH50go8WAxSNvjIBI6rgmUJxB7ezCCWLHYmnaOe9XH2WzuAKlY/s1600/valdigui.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGqBP7RnSw7MGD5O2qGIwUNAbAZusM8aED5qDdrHHy7aqAT_cwlMU9lIuxMeLQJGJBgKqO51Nr46vYTauzqH_KfIuEzwH50go8WAxSNvjIBI6rgmUJxB7ezCCWLHYmnaOe9XH2WzuAKlY/s320/valdigui.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">valdiguie</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Valdiguie </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>val-dig-u-ay</i>) was introduced into Australia from California as Napa Gamay. It is a variety which is authorised, but not recommended, for the south of France and is grown mainly in Languedoc and Provence. There are some plantings (258 ha) in California.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In France, Valdiguie gives red wines which are regarded as common and uninteresting. They have good colour but are lacking in alcohol and flavour. However, in California it is esteemed for the production of both red and rosé wines.Wines made at Merbein have scored well in blind tastings.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Verdelho</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BWBPdYbDt_nQox7clB5H4YiJk2yePiSW3HPrdR1PAkWiUqLOyCPf53AiMlXBhOqPJHM82nzXaHB6TsFoRjOnhAGrS8_Vvi_JYNQUp0GafY2wKsAwf207HEaqCBzL5oD8QBQCm6HHpUrH/s1600/verdelho.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BWBPdYbDt_nQox7clB5H4YiJk2yePiSW3HPrdR1PAkWiUqLOyCPf53AiMlXBhOqPJHM82nzXaHB6TsFoRjOnhAGrS8_Vvi_JYNQUp0GafY2wKsAwf207HEaqCBzL5oD8QBQCm6HHpUrH/s320/verdelho.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">verdelho</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Verdelho </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>vehr-del-oh</i>) is a Portuguese variety grown on the island of Madeira and in the Douro Valley, where it is known as Gouveio. There are also some small plantings in the Loire Valley in France. In Australia there are small plantings in Western Australia, South Australia and New South Wales, with a total planted area of around1600 ha. The name Madeira has sometimes been used for the variety in New South Wales, a possible source of confusion because the same name was erroneously used for some of the Semillon in South Australia.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">In Portugal Verdelho is used for fortified wines, in white port and as the predominant variety in one of the four types of Madeira. In France it is used for dry white table wine. In Australia it is generally used for white table wines and shows a strong and attractive varietal character with a delicate nutty bouquet. The wines can be golden coloured and</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">have distinctive tannin on the palate.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Viognier</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLkXiKIWWnaafmi4w7EWalvvIxNu5X_LaGaf8dnDCA29MyivDVpBzD6ZEzBbFqUHaTrHJn7YwfwM2itRbhLy5DT0S1fhKtRO8lWHkGoi7jcSK-WBSPtipVN2xSgwQik1ffDRTyb0wPkfe/s1600/viognier.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLkXiKIWWnaafmi4w7EWalvvIxNu5X_LaGaf8dnDCA29MyivDVpBzD6ZEzBbFqUHaTrHJn7YwfwM2itRbhLy5DT0S1fhKtRO8lWHkGoi7jcSK-WBSPtipVN2xSgwQik1ffDRTyb0wPkfe/s320/viognier.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">viognier</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Viognier </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>vih-onyay</i>) is an old variety restricted to the right bank of the Rhone River south of Vienne in France. In the appellation Cote-Rotie it is blended with Shiraz to add perfume to the red wine, but in Condrieu it is vintaged alone to make a dry white wine with a floral scent and a long spicy aftertaste. Chateau Grillet, at the centre of Condrieu, with its 1.6 ha of Viognier, is the smallest vineyard with its own appellation in France – and one of the most famous.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Viognier has not been grown extensively in Australia but there has been an increase in interest in this white grape variety and there are currently 541 ha. With its distinctive aroma of dried apricots the wine could be useful as a specialty line in some of the cooler regions of Australia. It has been used to produce a full-bodied sweet white wine in some of the warmer regions of the country with some success.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Zinfandel</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIf5NAEi3GruSruc8JyETHsmTlW-GYKzCpnM4nWm1CA_HayIVHOrkhalQ9L8NvA3yASrlhJmkUO1fAQ5XdEeDGaGeJrmwV_RRO3z-gA6xWR-_2F2VudJTfNxMXsVHda5eBgPnqjaYwGZz/s1600/zinfandel.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIf5NAEi3GruSruc8JyETHsmTlW-GYKzCpnM4nWm1CA_HayIVHOrkhalQ9L8NvA3yASrlhJmkUO1fAQ5XdEeDGaGeJrmwV_RRO3z-gA6xWR-_2F2VudJTfNxMXsVHda5eBgPnqjaYwGZz/s320/zinfandel.jpg" width="320" /></a></td></tr><tr><td class="tr-caption">zinfandel</td></tr></tbody></table></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">Zinfandel </span></b><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">(<i>zihn-fahn-del</i>) is the Californian name for this variety, where in 2003 it was the third most widely planted red wine grape after Cabernet Sauvignon and Merlot. It does far better in warmer regions where it ripens well, and is also becoming established in Australia, South Africa and South America. It has now been confirmed that it is the Italian variety Primitivo, which is grown quite extensively in the province of Taranto. It is also grown in the Dalmatian region of Yugoslavia under the name of Plavac Veliki.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" style="color: #a60000; font-size: 12pt;">_ </span><span face=""Arial","sans-serif"" style="color: black; font-size: 12pt;">Zinfandel should give spicy, full bodied red wines of a bright colour and distinctive varietal character. In California it is recommended that such wines not be blended. Its strong raspberry flavor can sometimes be overpowering to people unaccustomed to the style.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><br /></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com2tag:blogger.com,1999:blog-3455356254950961578.post-74016363328809596402021-07-21T10:14:00.006+05:302021-07-21T10:14:45.383+05:30Tobacco Processing | Cigar | Cigarettes'<p><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Tobacco is the name given to the plant and cured loaves of several species of Nicotiana which may be used, commonly after aging and processing in various ways for the purpose of smoking, chewing, snuffing and extraction of nicotine. Nicotine and related alkaloids of tobacco furnish the habit forming and narcotic effects which account for general worldwide use</span></span><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px; text-indent: -24px;">.</span></p><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle46"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">History</span></span><span class="FontStyle46"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">: </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Tobacco was first cultivated by the Indians of North and South America when </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Christopher </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Columbus and other early explorers arrived in </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">America, they </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">found natives using tobacco much in the same manner as it is used today. As per Indians it </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">was </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">supposed to possess medicinal properties. Jean </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Nicot </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">the </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">French </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">ambassador at Lisbon, in whose honour the genus </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Nicotiana </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">was named, is said to have sent seed of</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle46"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">N. tabacum </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">to </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">the </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">queen of France, </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Catherine </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">de </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Medicis. </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">From Europe tobacco was taken largely by Portuguese and Spanish sailors, to the </span></span><span class="FontStyle45"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">furthest </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">comers of the known world.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Manufacturing</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle54"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Harvesting and curing: </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Tobacco </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">is </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">harvested </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">from 70-130 </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">days after transplanting </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">by one </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">of the two methods.</span></span></div><ul style="text-indent: -24px;"><li><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">the </span></span><span class="FontStyle55"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">entire </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">plant is cut </span></span><span class="FontStyle55"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">with </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">the stalk split or speared and hung on a tobacco stick</span></span></li><li><span class="FontStyle55"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The leaves are removed at intervals as </span></span><span class="FontStyle55"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">they </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">mature.</span></span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YWSPQFT0SfF8Ay6g-BMTlp8_Da71JZ8eCZA9wYwV4A0E8wPpRTl5ryJY-RxypS5ogsZ839hYEBWCB5NokkaghECD-WPP8beQgtdbR3fVsES-gGLxaO3RBbNZ3BqD0zpJgHzGYabY96IA/s1600/Burley-tobacco.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YWSPQFT0SfF8Ay6g-BMTlp8_Da71JZ8eCZA9wYwV4A0E8wPpRTl5ryJY-RxypS5ogsZ839hYEBWCB5NokkaghECD-WPP8beQgtdbR3fVsES-gGLxaO3RBbNZ3BqD0zpJgHzGYabY96IA/s200/Burley-tobacco.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">burley tobacco</td></tr></tbody></table><br style="text-indent: -24px;" /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnSX36mElsfca4xP1o1FQc-BTJ33r07CipVYk9qyjTsIi9-eq2w5dddjVsDyuqO8ElHp2TUIWUDyIeq55smTayAL12XaAvls8RdjU3alqGls5pk5_WRMyieLmuYrgttJs5APskvcgIMbE/s1600/Oriental+Tobacco+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnSX36mElsfca4xP1o1FQc-BTJ33r07CipVYk9qyjTsIi9-eq2w5dddjVsDyuqO8ElHp2TUIWUDyIeq55smTayAL12XaAvls8RdjU3alqGls5pk5_WRMyieLmuYrgttJs5APskvcgIMbE/s200/Oriental+Tobacco+1.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">oriental tobacco</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesEAm3h8sMQxVKMiPx4biRhFja_7yNkdOllNRTg3mgqCibSUMHKAR8O_cluhscgoDB77N5RMK-1m41ckU4rIVXfXRm-634VoP-rO38mYjG_Y85OyM_hRmQFjMwtdwk1o3FMHJTTDpEGQy/s1600/tobacco+plant.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesEAm3h8sMQxVKMiPx4biRhFja_7yNkdOllNRTg3mgqCibSUMHKAR8O_cluhscgoDB77N5RMK-1m41ckU4rIVXfXRm-634VoP-rO38mYjG_Y85OyM_hRmQFjMwtdwk1o3FMHJTTDpEGQy/s200/tobacco+plant.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">Add caption</td></tr></tbody></table><br style="text-indent: -24px;" /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLuJX_QM9Wnda68zLHOR3QLzSc7cxu2ECUULqItmNwqlXJ-2YARNcPEAhNvaqRxMoEiAkD1mLjXDVzP5xtjUseYbRYlR4KBQmci3gu9yT0pFYp3VIxoQzMOvaVBubVEWCu8wlrAbSUiBr/s1600/virgenia+tobacco.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLuJX_QM9Wnda68zLHOR3QLzSc7cxu2ECUULqItmNwqlXJ-2YARNcPEAhNvaqRxMoEiAkD1mLjXDVzP5xtjUseYbRYlR4KBQmci3gu9yT0pFYp3VIxoQzMOvaVBubVEWCu8wlrAbSUiBr/s200/virgenia+tobacco.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">virginia tobacco</td></tr></tbody></table><div align="center" class="MsoNormal" style="margin-bottom: 0in; text-align: center; text-indent: -24px;"><br /></div><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><span class="FontStyle51"><b><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Curing</span></b></span></div><div class="MsoNormal" style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">•<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Curing and subsequent aging allow for the slow oxidation and degradation of carotenoids in tobacco leaf. This produces certain compounds in the tobacco leaves, and gives a sweet hay, tea, rose oil, or fruity aromatic flavor that contributes to the "smoothness" of the smoke. Starch is converted to sugar, which glycates protein, and is oxidized into </span><a href="http://en.wikipedia.org/wiki/Advanced_glycation_endproduct"><span color="windowtext" style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px; text-decoration-line: none;">advanced</span><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></a><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">glycation endproducts (AGEs), a caramelization process that also adds flavor. Inhalation of these AGEs in tobacco smoke contributes to atherosclerosis and cancer. Levels of AGE's is dependent on the curing method used.</span></div><div class="MsoNormal" style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">•<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Tobacco can be cured through several methods, including:</span></div><div class="MsoNormal" style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">•<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Air cured</span></b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> tobacco is hung in well-ventilated barns and allowed to dry over a period of four to eight weeks. Air-cured tobacco is low in sugar, which gives the tobacco smoke a light, mild flavor, and high in nicotine. Cigar and burley tobaccos are air cured.</span></div><div class="MsoNormal" style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">•<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Fire cured</span></b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> tobacco is hung in large barns where fires of hardwoods are kept on continuous or intermittent low smoulder and takes between three days and ten weeks, depending on the process and the tobacco. Fire curing produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco, and snuff are fire cured.</span></div><div class="MsoNormal" style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"><span face=""Arial","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">•<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Flue cured</span></b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> tobacco was originally strung onto tobacco sticks, which were hung from tier-poles in curing barns (Aus: kilns, also traditionally called Oasts). These barns have flues run from externally-fed fire boxes, heat-curing the tobacco without exposing it to smoke, slowly raising the temperature over the course of the curing. The process generally takes about a week. This method produces cigarette tobacco that is high in sugar and has medium to high levels of nicotine.</span></div><div class="MsoNormal" style="margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.5in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -0.25in;"><span face=""Arial","sans-serif"" style="font-size: 14pt; line-height: 21.4667px;">•<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Sun-cured</span></b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> tobacco dries uncovered in the sun. This method is used in Turkey, Greece and other Mediterranean countries to produce oriental tobacco. Sun-cured tobacco is low in sugar and nicotine and is used in cigarettes.</span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP1dZv3MIDUi4sn64ygtP-ehFs_fF3FPVi5xzz42c8GXZBJFyK33TNiEFI4AnbnitsxS8-pF6ntFEDwbYauQOELyaw8L2ws1bVTbdo19bUGaHsXIeAI-B_Sk-3ZO6wkAZCXRN8HubR6Te/s1600/fire-cured.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP1dZv3MIDUi4sn64ygtP-ehFs_fF3FPVi5xzz42c8GXZBJFyK33TNiEFI4AnbnitsxS8-pF6ntFEDwbYauQOELyaw8L2ws1bVTbdo19bUGaHsXIeAI-B_Sk-3ZO6wkAZCXRN8HubR6Te/s200/fire-cured.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">fire curing</td></tr></tbody></table><br style="text-indent: -24px;" /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBqICDQCjh0x1zrYSNsYceYxFzD3Fu1CxUUtpDLhMvC-V3Mx_T57w-ScQz5X_Y_YqvY1ZOP5BYWcybQJHqtfPNkKSTHAcqHbhFNbeKkKO2S1tOCXGiTxp7Ly_AvvLvqRXCQTDZuUJ7Idz/s1600/tobacco+drying.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBqICDQCjh0x1zrYSNsYceYxFzD3Fu1CxUUtpDLhMvC-V3Mx_T57w-ScQz5X_Y_YqvY1ZOP5BYWcybQJHqtfPNkKSTHAcqHbhFNbeKkKO2S1tOCXGiTxp7Ly_AvvLvqRXCQTDZuUJ7Idz/s200/tobacco+drying.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">sun curing</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5tpWHJJojl4if7xTFlYb0nNndzgezZ1zzs0gUZwLUyJHyOYbKcwqWf4INmhZePPC52WZjqpjg1CyGZDESK3fRpEYb182_MYwE-bbKx9yChqCHTwGrYw3CDAUiUydbh_1v16iVBhozBth/s1600/tobacco+drying+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5tpWHJJojl4if7xTFlYb0nNndzgezZ1zzs0gUZwLUyJHyOYbKcwqWf4INmhZePPC52WZjqpjg1CyGZDESK3fRpEYb182_MYwE-bbKx9yChqCHTwGrYw3CDAUiUydbh_1v16iVBhozBth/s200/tobacco+drying+1.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">air curing</td></tr></tbody></table><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><br /></div><div align="center" class="MsoNormal" style="margin-bottom: 0in; text-align: center; text-indent: -24px;"><span class="FontStyle61"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Grading</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle61"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">After curing, the leaf may be piled </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">in </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">a </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">bulk </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">for a time </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">to </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">mature </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">before </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">it </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">is </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">prepared for sale. Type of leaf and local custom determine </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">the </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">fineness of </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">grading. Leaf </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">may </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">be graded' </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">position on the plant, colour, </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">size, </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">maturity; </span></span><span class="FontStyle56"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">soundness </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">and other quality elements.</span></span></div><div align="center" class="MsoNormal" style="margin-bottom: 0in; text-align: center; text-indent: -24px;"><span class="FontStyle72"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Processing</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle70"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">After purchase and any necessary regrading, many large leaf tobaccos are redried - dried then given back the exact amount of moisture needed for aging before being packed in cases or hogsheads. The first stage in turning leaf into tobacco is to remove midrib and crush into leaves.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">VARIETIES OF TOBACCO</span></span></div><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle73" style="text-indent: -24px;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Latakia:</span></b></span><span class="FontStyle73" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">It is a strong and spicy variety of tobacco made from plants grown in Northern Cyria, Cyprus and other Eastern countries. This is smoke cured by the fire of the Asiatic oak, which turns it into a dark shade. Sometimes cow dung or camel dung is used as fuel for </span></span><span class="FontStyle85" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">the </span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">fire. Therefore it has a rich and heavy taste with aroma having smoky characteristic. Latakia is an important ingredient for many English mixtures like e.g.</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Dunhill 965</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Early Morning</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Red Rapperee</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Black Mallory</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">However the percentage should not exceed from 40-50% as excess use would tend to make it dry and harsh.</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"><b>Perique</b>:</span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">It is a red burley type of tobacco grown and processed in Louisiana, New Orleans. This variety is used to increase the strength of pipe mixture. It is blended with Virginia generally e.g. Dunhill Elizabethan Mixture</span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"><b>Pipe Tobacco</b>:</span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> Virginia </span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">is the most popular type used in pipe tobacco. As it is mild in nature and has highest level of sugar which gives a light taste after blending e.g. Dunhill, Rattray, Marlin Flake</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The tobacco factory is magnificent and well ventilated building. The cured leaves are spread out on the floor in a lightly compressed mass; they are too dry for immediate use. Bundles of tobacco are separated and put in steam heated chambers in which the temperature is raised to anything between 120°F and 160°F. Then the stalks and midribs are removed by hand or machine. The stripped leaves are left in ordinary heaps for about 24 hours during which they become thoroughly impregnated with additional moisture which renders them supple and usable.</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">"The blending of various mixtures is in the hands of experts who know the exact proportion in which stronger tobaccos like Latakia and Perique should be blended with lighter tobacco.</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">When different brands have been made up, the leaves are placed in machine which compresses them in the form of a hard cake. They are then shredded finally or coarsely with knives or shredding machines. Any excess moisture is removed by panning or stoving, a different process which brings out aroma. After panning tobacco is spread out evenly on trays to enable it to cool down to the temperature of air following which tests are carried out to ensure that the moisture content does not exceed the legal limit 32%.</span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Most of today's popular pipe mixtures are composed almost entirely of Empire tobacco, the Rhodesian leaves being mainly flavoured..</span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; letter-spacing: 0pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; letter-spacing: 0pt; line-height: 18.4px;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle78" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"><b>Cigarette Tobacc</b>o: </span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">In the manufacture of cigarettes Virginian separately or in carefully blended mixtures. As in pipe tobacco, bundles from warehouses </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">are received and stripped of midribs by machine or hands. The leaves then go to a machine which cuts </span></span><span class="FontStyle45" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">them </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">into fine shreds. Excessive moisture is removed from the tobacco and also the impurities. The tobacco is left for a day or two to mature following which it goes to a cigarette manufacturing machine. The papers for the cigarettes are unloaded from a disc and enter the machine and receive the tobacco flowing in a constant stream. Paper and tobacco move together. The paper is rolled round the tobacco and gummed at the end. The </span></span><span class="FontStyle45" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">continuous </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">tube of cigarette then runs beneath knives which cuts it into cigarettes of </span></span><span class="FontStyle45" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">required </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">lengths and stocks them neatly.</span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The cigarettes are not packed immediately but are left to dry for 24 hours. The machines used for packing are equally ingenious as those which make cigarettes. So human is this equipment that a carton or packet incompletely filled is automatically rejected. The tins if required for export are vacuum sealed.</span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Cigarettes making requires high degree of skill.</span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"></span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"><b>Burley</b>:</span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">It is one of popular variety of tobacco, contains no sugar. Therefore it is dry and has full aroma. It easily absorbs flavourings and is used in many aromatic flavours. It bums slowly e.g. are</span></span><br style="text-indent: -24px;" /><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Blue Edge Worth</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> Old English</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> Half and Half</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Danish Mcbaren</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">CIGAR</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle83"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">A cigar consists of three parts</span></span></div><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle75" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Filler</span></span><span class="FontStyle63" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; letter-spacing: 0.5pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle63" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; letter-spacing: 0.5pt; line-height: 18.4px;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle83" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Binder</span></span><span class="FontStyle83" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><br style="text-indent: -24px;" /><span class="FontStyle83" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span class="FontStyle83" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Wrapper</span></span><br style="text-indent: -24px;" /><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle82"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The filler</span></b></span><span class="FontStyle82"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle83"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">is the inner core that forms the body and shape of the cigar.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle82"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The binder</span></b></span><span class="FontStyle82"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle83"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">is the leaf in which the filler is wrapped to form what is known as cigar bunch. The </span></span><span class="FontStyle82"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">wrapper</span></b></span><span class="FontStyle82"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle83"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">or outer covering of cigar consists of a ribbon leaf rolled spirally around the cigar bunch. Wrapper leaf must be strong, elastic and silky in texture and of even colour and it must possess good flavour and burning properties. It is the most expensive leaf used in cigars.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle78"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Note: </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Filler and binder </span></span><span class="FontStyle83"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">together are </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">called </span></span><span class="FontStyle78"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Bunch.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle78"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Processing: </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The cured leaf is fermented or sweated before use in the cigar in order to reduce the content of harsh and bitter compounds and to develop the mild and aromatic properties of the leaf.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Wrapper leaves, which receive the greatest care are tied on bundle of 40-50 leaves. Heat is generated in bulk which aids in fermentation.</span></span></div><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Banding and Packing:</span></span><span class="FontStyle74" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Modern packaging of cigar demands that band be placed on the cigar or printed on the protective covering which is usually cellophane. This preserves the natural </span></span><span class="FontStyle84" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">humidostatic condition of the cigar </span></span><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">and is accomplished by machine at the rate of 30000 cigars daily cellophane tinfoil or any other combination of similar wrapping.</span></span><br style="text-indent: -24px;" /><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span style="text-indent: -24px;"></span><br style="text-indent: -24px;" /><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle86"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Colour classification- </span></span><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The main colour classifications of cigar are:</span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span></div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody><tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CCC</span></span></div></td><td style="border-left: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CLARO, LIGHT</span></span></div></td></tr><tr style="mso-yfti-irow: 1;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CC</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">COLORADO –CLARO, MEDIUM</span></span></div></td></tr><tr style="mso-yfti-irow: 2;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">C</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">COLORADO-DARK</span></span></div></td></tr><tr style="mso-yfti-irow: 3;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CM</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">COLORADO MADURO, VERY DARK</span></span></div></td></tr><tr style="mso-yfti-irow: 4; mso-yfti-lastrow: yes;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">M</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 239.4pt;" valign="top" width="319"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">MADURO, EXCEPTIONALLY DARK</span></span></div></td></tr></tbody></table><br style="text-indent: -24px;" /><span class="FontStyle79" style="text-indent: -24px;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span style="text-indent: -24px;"></span><br style="text-indent: -24px;" /><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">SIZE AND SHAPE DESCRIPTION</span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span></div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody><tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CORONA</span></span></div></td><td style="border-left: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A STRAIGHT SHAPE CIGAR WITH ROUNDED TOP ABOUT 5 ½ INCHES LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 1;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">PETIT CORONA</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">ABOUT 5 INCHES LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 2;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">TRES PETIT CORONA</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">ABOUT 4 ½ LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 3;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">HALF A CORONA</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">ABOUT 3 ¾ LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 4;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">LONSDALE</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">SAME AS CORONA ABOUT 6 ½ INCHES LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 5;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">IDEALES</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A SLENDER TORPEDO SHAPED CIGAR, TAPERED AT THE LIGHTING END ABOUT 6 ½ INCHES LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 6;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">BOUQUET</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A SMALL TORPEDO SHAPED CIGAR</span></span></div></td></tr><tr style="mso-yfti-irow: 7;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">LONDRES</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A STRAIGHT CIGAR, ABOUT 4 ¾ INCHES LONG</span></span></div></td></tr><tr style="mso-yfti-irow: 8;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">PANATELA</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">IS A LONGISH THIN CIGAR OPEN AT BOTH ENDS USUALLY BBOUT 5 INCHES IN LENGTH</span></span></div></td></tr><tr style="mso-yfti-irow: 9; mso-yfti-lastrow: yes;"><td style="border-top: none; border: 1pt solid black; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 113.4pt;" valign="top" width="151"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A CHEROOT</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 365.4pt;" valign="top" width="487"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle79"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A THIN CIGAR, OPEN AT BOTH ENDS USUALLY THICKER AND STUBBIER THAN PANATELA</span></span></div></td></tr></tbody></table><br style="text-indent: -24px;" /><div class="separator" style="clear: both; text-align: center; text-indent: -24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQfw0raiS-zG3s8aYe5KgKG3W8c8SXTx07PLuMKhijzTxI_5xFL7BHIv_WtupyR5X8n5TpLOmF2OvI92dalNCV-ylOcPn7EGxSTZnOsgEszpnel1RjDUqh-dsRF4WF5eFAZ41aAMvig8C/s1600/cigar-size.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQfw0raiS-zG3s8aYe5KgKG3W8c8SXTx07PLuMKhijzTxI_5xFL7BHIv_WtupyR5X8n5TpLOmF2OvI92dalNCV-ylOcPn7EGxSTZnOsgEszpnel1RjDUqh-dsRF4WF5eFAZ41aAMvig8C/w154-h320/cigar-size.jpg" width="154" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><span style="font-size: large;"><span class="FontStyle91"><span style="font-family: "Comic Sans MS"; line-height: 27.6px;">Service of cigars</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle91"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Cigars should be offered in their own boxes to allow the customer to choose his </span></span><span class="FontStyle89"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">own, </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The type of cigar will be printed on the box. The customer having chosen the cigar he wishes the waiter should offer to remove the band. A cigar cutter or piercer should be used to cut the cigar. The </span></span><span class="FontStyle89"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">waiter </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">should then offer to light the cigar of customers.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle78"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Note: Cigar </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">should be offered at the end of the meal with coffee. In case of nonchalant guest offer a box with assorted sizes and strength.</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVCg0-1eZzXwbrxkEimtwHrbeY5ENJZw0oY3xMeKHnIt5wt4F5YoTmc4ay7UfpvgBiqzKBnwsFtdm9OMMCGl07gNMQqdnniZLloJEFU6BDArK_juSqhCmLC_aAxMyODdXLlXrk-9vma3e/s1600/cigar+cutter.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVCg0-1eZzXwbrxkEimtwHrbeY5ENJZw0oY3xMeKHnIt5wt4F5YoTmc4ay7UfpvgBiqzKBnwsFtdm9OMMCGl07gNMQqdnniZLloJEFU6BDArK_juSqhCmLC_aAxMyODdXLlXrk-9vma3e/w200-h200/cigar+cutter.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">cigar cutter</td></tr></tbody></table><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><span style="font-size: large;"><span class="FontStyle82"><b><span style="font-family: "Comic Sans MS"; line-height: 27.6px;">Storage of Cigars</span></b></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle82"><b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"></span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Cigar should be kept in a moist place and at even temperature. That's why it is best to keep cigars and cigarettes in a glass case with humidifier. The cigars remain best in their own cedar boxes because it has unique quality of releasing moisture when needed and absorbing when not required in surrounding areas. The advantage of keeping cigar in cedar wood boxes is that mild fragrance of cedar wood mingles well with cigar. Remember not to place cigars near items which emanate its flavours or fragrance or absorb the flavour and fragrance of surrounding e.g. milk will pick up tobacco flavour and cheese will impregnate its mouldy flavour to cigar.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle82"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Note:</span></b></span><span class="FontStyle82"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The ideal temperature of storage of cigar is 16-18°C and a relative humidity required is 65-70%</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEjSPv4R8gJhuv_QhXvpo5AWaQJD4Zc1VbAXeKTv9DobJLxaVH5wecjsD7l5KEfrwYyTgmVNqXh8iPnmZ9DWe5pbW5gpNasiSGfdh56f2Y3TSABibdqZrwTtS8khVfMeWT1Sv8U4840oH/s1600/Cigar-Box.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEjSPv4R8gJhuv_QhXvpo5AWaQJD4Zc1VbAXeKTv9DobJLxaVH5wecjsD7l5KEfrwYyTgmVNqXh8iPnmZ9DWe5pbW5gpNasiSGfdh56f2Y3TSABibdqZrwTtS8khVfMeWT1Sv8U4840oH/w200-h157/Cigar-Box.jpg" width="200" /></a></td></tr><tr><td class="tr-caption">humidifier</td></tr></tbody></table><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">BRAND NAMES</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">American</span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">- Robert burns panatela, Corona, Invincible, Perfecto.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Brazil</span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">- viajantes</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Danish</span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">- Apostolado grand corona, Rothschild, Havana Henryclay, Royal coronation</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Romeo Juliet</span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">- Churchil romeo, Montecristo.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Holland-</span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;"> Cuba cabana Habana, Permanent</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">Cuban-</span></b></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;"> Bolivar(full flavor), Cohiba(medium to full flavor), Punch, Romeo y julieta, Trinidad, Montecristo.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center; text-indent: -24px;"><b><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 21.4667px;">CIGARETTE</span></span></b></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The term cigarette, denoting a paper wrapped roll of finely cut tobacco is an adoption of the Spanish Cigaro. Its original meaning was little cigar but usually cigarette tobacco is of a different types, generally milder.</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">The success story of American mass production and standardizing product, brand development goes with the success of cigarette story. The cigar making has been by and large slow, handmade cottage industry. At the most small machines are used and the popularity remains few and far between. On the other hand, same tobacco ravaged the world in form of cigarette gave enormous revenue to state exchequer as tax in the form of excise and gave huge amount of employment, gave typical boost to unproductive arid land, agriculturists and made multiple multimillionaire and multinational, last not but not the least cancer epidemic. Cigarettes are produced by a special kind of inferior kind of tobacco produced in and around Virginia branded as Virginia tobacco which is less fermented, less aromatic, flue cured, light coloured. Cigarette being most popular variety of tobacco have had its worth ill effect also unable to banish this product with biggest global lobby, people have tried to disinfect it by using different types of filter to start with charcoal, cotton and other kinds of natural and artificial fibers and filaments. They also use supporting chemicals to absorb tar, nicotine and various other poisonous fumes emanated from burning of paper and tobacco. The latest innovation in the filter tipped business is use of menthol cool and various other aromatic substances to enhance smoking pleasure </span></span><span class="FontStyle92"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">for </span></span><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">less addict. Cigarettes have various types of cut to allow it to burn rapidly or slowly. The V cut of tobacco actually permits specks of tobacco continuously smouldered without burning. There are spiral cuts for rolled tobacco which are smaller rolls that require slower smouldering otherwise it will burn ' out. Most cigarettes are produced in assembly lines massive machines from cutting tobacco into different cuts till packing them in boxes and cellophane all at one go. Cigarettes come in different length and tax excise depends on the size of the cigarette rather than the brand.</span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> types of cigarette</span></span></div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody><tr style="height: 23.35pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="border: 1pt solid black; height: 23.35pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; padding: 0in 5.4pt; width: 1.45in;" valign="top" width="139"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">NON FILTER</span></span></div></td><td style="border-left: none; border: 1pt solid black; height: 23.35pt; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-themecolor: text1; padding: 0in 5.4pt; width: 5.2in;" valign="top" width="499"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">NO FILTER LENGTH: 2 ¾ INCHES</span></span></div></td></tr><tr style="height: 21.55pt; mso-yfti-irow: 1;"><td style="border-top: none; border: 1pt solid black; height: 21.55pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 1.45in;" valign="top" width="139"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">KINGS</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 21.55pt; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 5.2in;" valign="top" width="499"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">HAVE FILTER CONTAIN MORE TAR AND NICOTINE LENGTH: 3 ½ INCHES</span></span></div></td></tr><tr style="height: 24.25pt; mso-yfti-irow: 2;"><td style="border-top: none; border: 1pt solid black; height: 24.25pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 1.45in;" valign="top" width="139"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">LENGTHS</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 24.25pt; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 5.2in;" valign="top" width="499"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">HAS LONG FILTER THAN KINGS LENGTH: 3 ¾ INCHES</span></span></div></td></tr><tr style="height: 27.4pt; mso-yfti-irow: 3;"><td style="border-top: none; border: 1pt solid black; height: 27.4pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 1.45in;" valign="top" width="139"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">MENTHOLS</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 27.4pt; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 5.2in;" valign="top" width="499"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">IT COMPRISES MENTHOL</span></span></div></td></tr><tr style="height: 30.55pt; mso-yfti-irow: 4;"><td style="border-top: none; border: 1pt solid black; height: 30.55pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 1.45in;" valign="top" width="139"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CLOVES</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 30.55pt; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 5.2in;" valign="top" width="499"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">A BLEND OF TOBACCO AND CLOVE SPICE HAS NO FILTER LENGTH: 3 ½ INCHES</span></span></div></td></tr><tr style="height: 32.35pt; mso-yfti-irow: 5; mso-yfti-lastrow: yes;"><td style="border-top: none; border: 1pt solid black; height: 32.35pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 1.45in;" valign="top" width="139"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">HERBAL</span></span></div></td><td style="border-bottom: 1pt solid black; border-left: none; border-right: 1pt solid black; border-top: none; height: 32.35pt; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0in 5.4pt; width: 5.2in;" valign="top" width="499"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt;">CONTAINS NO TOBACCO BUT HERBS LIKE GINSENG, MARSHMALLOW, MINT AND PASSION FLOWER.</span></span></div></td></tr></tbody></table><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle75"><b><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">BRAND NAMES</span></b></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">GERMAN- LORD FILTER TIP</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">AMERICAN- MARLBORO, WINSTON, LUCKY STRIKE</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">DANISH- BROADWAY</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">FRENCH- GITANES</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">ENGLISH- BENSON AND HEDGES, DUNHILL</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">RUSSIAN- BLACK RUSSIAN, ORIGINAL TURKISH</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><br /></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Service of Cigarettes</span></b></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;">Cigarettes should never be carried by hand to the customer but placed on a salver or a plate. The packet should be opened (pulling out a tew cigarettes partially). The waiter should stand by with a match or lighter to light the cigarette. It should be made sure that the ashtray is on the table. Ashtrays should never be allowed to collect too much ash, it is the waiter's duty to exchange them frequently for fresh ones. These days, there is an important programme for the Hospitality Industry called "courtesy of choice" introduced all over the world in various hotels to accommodate in harmony those who smoke and those who don't smoke. </span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -24px;"><span class="FontStyle75"><span style="font-family: "Comic Sans MS"; font-size: 12pt; line-height: 18.4px;"> </span></span></div><div class="MsoNormal" style="text-align: justify; text-indent: -24px;">1. Filter made of 95% cellulose acetate.</div><div class="MsoNormal" style="text-align: justify; text-indent: -24px;"><br />2. Tipping paper to cover the filter.</div><div class="MsoNormal" style="text-align: justify; text-indent: -24px;"><br />3. Rolling paper to cover the tobacco.</div><div class="MsoNormal" style="text-align: justify; text-indent: -24px;"><br />4. Tobacco blend.</div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com2tag:blogger.com,1999:blog-3455356254950961578.post-90268135522260388292021-07-21T10:06:00.001+05:302021-07-21T10:06:14.951+05:30Hors d oeuvre | appetizers | French classical menu<p> <span style="color: #0000cc; font-size: 18pt; text-indent: -0.25in;">Serving Hors d’Oeuvres</span></p><div style="margin-left: 0.75in; text-indent: -0.25in;"><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">The two most common ways to serve hors d’oeuvres are</span></div><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">Butler-style service - offered to guests by servers on small trays.</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">Buffet-style service</span><br /><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: -22.3pt; vertical-align: baseline;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 18pt;"> </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Canapés: </span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">canapes may be defined as bite sizes open faced sandwiches.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: -22.3pt; vertical-align: baseline;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">they consist of :</span></div><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">base</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">spread</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">garnish </span><br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">canape bases</span></b></div><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">bread cutouts</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">toast cutouts</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">crackers</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">melba toast</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">profitroles (tiny unsweetened cream puff shells)</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">toasted pita wedges</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">tortilla chips or cups</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">tiny biscuits</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">polenta cutouts<b> </b></span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">miniature pancakes</span><br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">canape spreads</span></b></div><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">can be as simple as softened butter or cream cheese but cam be highly flavoured.</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">spreads can be divided into three categories</span></div><div style="margin-left: 0.75in; mso-list: l9 level1 lfo11; text-indent: -0.25in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">flavoured butters</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">flavoured cream cheese</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">meat or fish salad spreads</span><br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">canape garnish</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">any food item that is places on top of the item to enhance the presentation of the canape</span></div><ol start="1" type="1"><li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> vegetables, pickles, and relishes</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> fish and shellfish</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> meats</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> cheese</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> hard cooked eggs</span></li></ol><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">flavouring items</span></b></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">lemon, caviar, shrimps, parsley, mustard, olive, tarragon, horseradish, shallot, chive, pimento, scallions, anchovy, blue cheese, curry, capers.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Cocktails:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">the term cocktails is used not only for alcoholic bevrages nad juices but for a group of appetizers made with seafood or fruits. usually served on a bed of crushed ice.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">examples are</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">shrimp cocktail</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">crab cocktaill</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">lobster cocktail</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">flaked white fish cocktail</span><br /><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">fruit cup</span><br /><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">all served with an appropriate sauce and garnish.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSwi2J_TfRa4vS0Hf1wGE8LxotJdzBJ3ALB6O3KfTfovOC0ebhAFdWzw0J7_jfT3niNgNxkUW-CVD0v6A0_YyUpM3HiLV89CZPYFEtNbWo58NyHo4mvZFUKMdLWd4Pv0WPodsE4qlI0Fp/s1600/seafood+cocktail.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSwi2J_TfRa4vS0Hf1wGE8LxotJdzBJ3ALB6O3KfTfovOC0ebhAFdWzw0J7_jfT3niNgNxkUW-CVD0v6A0_YyUpM3HiLV89CZPYFEtNbWo58NyHo4mvZFUKMdLWd4Pv0WPodsE4qlI0Fp/s1600/seafood+cocktail.jpg" /></a></div><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Relishes:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> these cover two categories of foods:</span></div><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">raw vegetables</span><br /><ol start="1" type="1"><li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> called <i>crudites</i> which in french means "raw"</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> the most popular vegetables are celery, carrots and radishes.</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> vegetables should be crisp and well chilled</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> use the freshest, most attractive vegetables possible</span></li></ol><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo10; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> pickeled items</span></li></ul><ol start="1" type="1"><li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> items like dilled cucumber pickeles, gherkins, olives, watermelon pickles, pickeled peppers, sliced beets.</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> all items should be well chilled and attractively presented</span></li></ol><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFYyiM4ECuw6h-gDIteNwvkwmTNf5XzVo7bcMyrScg82VUlRayA4guyhYmu7Nct-zuoHzkPkiJI8R1Y6irWoxRSq1AmZt-z80iWpWha3q4Q4v8vqIXeFshbCchp7kKIaDfNgDdUitwQeT/s1600/relishes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFYyiM4ECuw6h-gDIteNwvkwmTNf5XzVo7bcMyrScg82VUlRayA4guyhYmu7Nct-zuoHzkPkiJI8R1Y6irWoxRSq1AmZt-z80iWpWha3q4Q4v8vqIXeFshbCchp7kKIaDfNgDdUitwQeT/s320/relishes.jpg" width="320" /></a></div><br /><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Dips:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo12; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> savory dips are popular accompaniments to potato chips, crackers, and raw vegetables</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo12; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> a proper consistency is important for any dip. proper consistency means thickness at serving room temperature. </span></li></ul><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohKQbJ-lHxSqrwVI97BYMX8JUDXVGPgjSInP3wx1QXgdym-dvXScYjwTYGq1BlzCmFWRos3600ce8N5fC0hANT47jrh0REgYoMq3ByvHjUxjWzmScnKTle6x8QGUso-a7WE1j2OIKu1tq/s1600/California-Dip.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohKQbJ-lHxSqrwVI97BYMX8JUDXVGPgjSInP3wx1QXgdym-dvXScYjwTYGq1BlzCmFWRos3600ce8N5fC0hANT47jrh0REgYoMq3ByvHjUxjWzmScnKTle6x8QGUso-a7WE1j2OIKu1tq/s320/California-Dip.jpg" width="320" /></a></div><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Miscellaneous Hors d’Oeuvres:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> a great variety of foods can be served as hors d'oeuvres: any foods that can be eaten with the fingers and or speared with a tooth pick</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Antipasto:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">italian cuisine is particularly rich in hors d'oeuvres of antipasti. as they are called. many menus of italian style restaurants offers a cold plate of antipasti, or assorted flavourful titbits.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">can include:</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">cured meats</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">seafood items</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">cheeses</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">hard cooked eggs</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">relishes</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">mushroom and other vegetables cooked dry beans.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsbmSYZ1MAXZcuVTdu4ZRIHeAvr3FqZd6WkrMrUFQK_B-nSyYgyKAlwLKRZR0nTThyphenhyphenjb8WmT3wJ7Tv8uLXmC4ciQElx1WdEogrn0ZJ7NxTDiJgpHzrECLPV5yYOZDrvGPO8kgw8_a6SzM/s1600/antipasto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsbmSYZ1MAXZcuVTdu4ZRIHeAvr3FqZd6WkrMrUFQK_B-nSyYgyKAlwLKRZR0nTThyphenhyphenjb8WmT3wJ7Tv8uLXmC4ciQElx1WdEogrn0ZJ7NxTDiJgpHzrECLPV5yYOZDrvGPO8kgw8_a6SzM/s1600/antipasto.jpg" /></a></div><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Bruschetta:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">bruchetta is a slice of italian bread, tossed,, rubbed with crushed garlic, and drizzled with olive oil.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">served with toppings, the most common of which is seasoned diced fresh tomatoes.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGyVYxbXzOV5VlLMknfebFfAUMBzElZgpdmWVkCMnT1SOQrLmfnBucXp7WyFde54iIySPR1pJi2srHWjQRhLhviFAVTq7OAfZEilMST9cksPhwaHrV_X26_g36j7fFXKntZG5_fMx9-FV/s1600/bruschetta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGyVYxbXzOV5VlLMknfebFfAUMBzElZgpdmWVkCMnT1SOQrLmfnBucXp7WyFde54iIySPR1pJi2srHWjQRhLhviFAVTq7OAfZEilMST9cksPhwaHrV_X26_g36j7fFXKntZG5_fMx9-FV/s320/bruschetta.jpg" width="320" /></a></div><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Tapas:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">spanish tapas are small food items intended to be eaten with wine, usuallly in bars or taverns.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;">in sppanish, it literally means "lid"</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j3QQ223C86qVBWYh-6HW2daadtZXG2j5NgY9nyslzkTvaAJSXYp4eBZaGBycJJOrn59etU_0tbsxkRHNR_owvvTESOfOJSC7TrP9F7X4x0YkNnB3x_RFWw9nX5o6AABojZypFhJt6ukW/s1600/tapas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j3QQ223C86qVBWYh-6HW2daadtZXG2j5NgY9nyslzkTvaAJSXYp4eBZaGBycJJOrn59etU_0tbsxkRHNR_owvvTESOfOJSC7TrP9F7X4x0YkNnB3x_RFWw9nX5o6AABojZypFhJt6ukW/s320/tapas.jpg" width="320" /></a></div><br /></div><div class="MsoNormalCxSpMiddle" style="margin-left: 0.75in; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -0.25in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt; line-height: 18.4px;"> </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt; line-height: 27.6px;">Caviar:</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 18.4px;"> </span></div><div class="MsoNormal" style="margin-left: 0.75in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 18.4px;"> </span><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">These are roe of sturgeon</span></div><div class="MsoNormal" style="line-height: normal; margin-left: 0.75in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;">Roe- processed fish eggs</span></div><div class="MsoNormal" style="line-height: normal; margin-left: 0.75in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;">Sturgeon- Particular species of fish found in Caspian Sea or black sea</span></div><div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 0.5in;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;">Types-</span></div><div class="MsoNormal" style="margin-left: 1.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -0.25in;"><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">· Grainy Caviar</span></div><div class="MsoNormal" style="margin-left: 1.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -0.25in;"><span face=""Verdana","sans-serif"" style="font-size: 12pt; line-height: 18.4px;">· Pressed Caviar</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;"> Grainy caviar can be further classified into-</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;"> Beluga- white in colour</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;"> Sevruga- dark in colour</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;"> Ossetra- Black in colour</span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"> it i<span face=""Verdana","sans-serif"" style="font-size: 12pt;">sold in weight basis. Almas is the costliest among all the caviars which costs 23000 dollar per kg.</span></li></ul><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;"> Cover- Caviar Knife/ Fish Knife on the right side of the cover, caviar pot on a bed of crushed ice in a caviar plate</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span face=""Verdana","sans-serif"" style="font-size: 12pt;">Accompaniment- Blinis/Toast ( blinis is a savoury Russian pan cake made of buckwheat flour), sieved egg yolk, chopped egg white, chopped shallots and segments of lemon</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Amuse </span><span face=""Verdana","sans-serif"" style="color: #0000cc; font-size: 18pt;">Bouche:</span><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> </span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> it is a tiny appetizer or hors d'oeuvre offered, compliments of the chef.</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> usually in more expensive restaurants.</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span face=""Verdana","sans-serif"" style="color: black; font-size: 12pt;"> nearly anything can be served as amuse boudhe: salads, soups, canapes, fish, and vegetables.</span></li></ul></div>Ravi Dandotiyahttp://www.blogger.com/profile/09546779561791556847noreply@blogger.com15