hospitalitynU

Assignment on wines wine quiz 1. What kind of grape is Cabernet Sauvignon? a) Pink b) Red c) White 2. Rosé wine can only be made with pink grapes. a) True b) False 3. Winemaking began in France. a) True b) False 4. What is sparkling wine in Spain called? a) Champagne b) Prosecco c) Sekt d) Cava 5. What does it mean when a wine is "corked"? a) The wine is sealed with a cork. b) The wine has been open too long. c) The wine has a fault because of a bad cork. 6. Shiraz and Syrah are the same grape. a) True b) False 7. Which is not located in Bordeaux? a) Margaux b) Vouvray c) Pomerol d) Medoc 8. What is the main white grape of Burgundy? a) Sauvignon Blanc b) Chenin Blanc c) Chardonnay d) Vioginer 9. How many pounds of grape are needed to make a bottle of wine? a) 10lbs b) 2.5lbs c) 6lbs d) .75lbs 10. Which is NOT a style of Port? a) Ruby b) Amontillado c) Colheitas d) LBV 11. What is the most fa...

 Food and beverage operation Assessment on French wines 1. Which grape is not associated with Bordeaux?                     1 a) Cabernet Sauvignon b) B. Merlot c) C. Syrah d) D. Cabernet Franc 2. The red grape of Burgundy is what?                                         1 a) Malbec b) Syrah c) Sangiovese d) Pinot Noir 3. To which of the following statement Bordeaux wines are associated.           1 a) Bordeaux counts for one third of the good quality French wine (AOC). b) Bordeaux wines are also Called Claret in Great Britain. c) 90% of the wine produced here is red d) All of the above 4. Domaine de la Romanée-Conti can be found in what growing region of France. 1 a) Bordeaux b) Champagne c) Rhone Valley d) Burgundy 5. What...

Beneficial role of microorganisms Microorganisms in food production fermentation

  MICRO ORGANISMS IN FOOD   General characteristics   •              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. •              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 dev...

  Match the following a)             Melon                                                             1) cheese b)             Angles on horseback                                      2) proprietary sauce c)             Caviar                                                             3 ) oyster d)       ...