FOOD

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FOOD BEVERAGE SERVICE

• 2 ND YEAR

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INTRODUCTION

• This subject includes the clear study about
  the wines , about its history and about the
  various wine producing regions and vineyards. The
  subject has the clear motivation for students to
  know the better knowledge about the wines.
• It has been cleared in the previous years
  about the clear information about the basic
  knowledge of F B (food beverage)

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CONTENTS

• History of wines
• Types of grapes
• Identification of grapes varities
• vineyards of various parts of the world
• wines of regions France ,Germany
• Italy, Spain ,Portugal
• alcoholic beverages

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UNIT-1 WINES

• Types of grapes, structure ,history of grapes
• Knowledge on vineyards
• Meaning, classification of wines production (Red,
  white, rose sparkling wine production.
• Aromatized herbal wines Meaning production
  factors influencing the quality of the wine.

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GRAPES

• Many kinds of grapes are used to
  make wine, only a fraction (the classic or noble
  grape varieties) produce truly superior wines.
  For red wine, noble grape varieties include
  Cabernet Sauvignon, Merlot, Pinot Noir, and
  Syrah for white, Chardonnay, Chenin Blanc,
  Riesling, and Sauvignon Blanc. Other noteworthy
  though less extraordinary grape varieties include
  such reds as Cabernet Franc, Nebbiolo,
  Sangiovese, Tempranillo, and Zinfandel and such
  whites as Gewurztraminer, various types of
  Muscat, Pinot Blanc, Pinot Grips, Semillon, and
  Ligonier.

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TYPES OF GRAPES
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ABOUT WINES

• Wine can accentuate the flavors in any meal.
• Good wine is one of life's greatest pleasures.
  Whether you are a novice or a connoisseur,
  interested in simply sipping or expertly
  analyzing, enjoying a glass of wine can be a
  sublime experience.
• Unfortunately, many people find wine and how to
  choose, serve, and describe it more intimidating
  than enjoyable. The very scope of the topic seems
  daunting. But never fear -- you don't have to
  take a class to appreciate the subtleties of fine
  wine.
• Still, as with many things in life, a little
  knowledge goes a long way. Just as a musical
  performance is enhanced by knowledge of the
  composer or the piece, a bottle of wine is more
  enjoyable if you know something about it. Learn
  to taste the story in the wine, and you can
  transcend the intimidation.

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TYPES OF WINE
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WINE TASTING

• Taste as often as opportunity allows. This is the
  enjoyable part! There's no substitute for
  tasting, tasting, and more tasting. Try more than
  one wine at a time for the sake of comparison.
  Add a few friends to the mix for a truly festive
  time!

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UNIT II

• Categories of wine
• Characteristics of the producing Regions.

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Categorization of wines

• Table wine /Natural wine/Fortified/Sparkling,
• Red wine
• White wine
• Rose wine
• Sweet wine
• Dry wine

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WINE REGIONS OF FRANCE
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BORDEAUX
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BORDEAUX

• Many consider Bordeaux as one of the most
  important wine producing regions in the world. It
  is home to nearly 10,000 wineries (chateaux) and
  57 different appellations. Bordeaux ranks second
  in France to the Languedoc region as far as acres
  of land (approximately 300,000 acres) dedicated
  to wine grapes. This region is so large, it has
  six major categories of wine classification

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BURGUNDY
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BURGUNDY

• Burgundy is comprised of 60,000 acres of land
  dedicated to wine production and is located
  inland, toward the eastern border of France,
  about 140 miles west of Geneva, Switzerland.
  There are five major classifications of Burgundy
  wine
• Grand Cru
• Premier Cru
• Village
• AOC Bourgogne
• Montagne de Reims

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CHAMPAGNE
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CHAMPAGANE

• Champagne is one of the best known wine regions
  in France and is about 100 miles northeast of
  Paris. The wine producing region covers around
  80,000 acres, divided into three major regions
• Aube
• Cotes de Blancs
• Cote de Sezanne

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OTHER REGION OF FRANCE

• RHONE-Located below Burgundy in the southeast
  section of France,more than 60 of red wine and
  even rose wine are from this region
• ALSACE-This is the only major French wine region
  that identifies its wine by the name of the
  grape.
• LOIRE -Is known as the Garden of France. The
  landscape of the Loire Valley, and more
  particularly its many cultural monuments,
  illustrate to an exceptional degree the ideals of
  the Renaissance.

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UNIT III

• Other wine producing regions of the world
• (Spain, Portugal, Italian, Germany, Austria)
• Storage of wines
• Reading of wine label

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READING WINE LABEL

• The reading of wine label can be done with the
  help of steps as follows.
• What kind of wine is it?
• Where were the grapes grown?
• How old is the wine?
• How is the wine different from other wines?
• What's the wine's alcohol content?
• How much wine is in the bottle?

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STORAGE OF WINES

• A wine cellar is a storage room for wine in
  bottles or barrels, or more rarely in carboys,
  amphorae or plastic containers. In an active wine
  cellar, important factors such as temperature and
  humidity are maintained by a climate control
  system. In contrast, passive wine cellars are not
  climate-controlled, and are usually built
  underground to reduce temperature swings. An
  aboveground wine cellar is often called a wine
  room, while a small wine cellar (less than 500
  bottles) is sometimes termed a wine closet
• Purpose
• Wine cellars protect alcoholic beverages
  from potentially harmful external influences,
  providing darkness and a constant temperature.
  Wine is a natural, perishable food product. Left
  exposed to heat, light, vibration or fluctuations
  in temperature and humidity, all types of wine
  can spoil. When properly stored, wines not only
  maintain their quality but many actually improve
  in aroma, flavor, and complexity as they mature.

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UNIT- IV

• Beers
• Whisky
• Brandy
• Gin
• Rum
• Vodka

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BEER

• Beer is one of the world's oldest beverages,
  with the history of beer dating back to the 6th
  millennium BC, and being recorded in the written
  history of ancient Egypt and Mesopotamia The
  earliest Sumerian writings contain references to
  beer.
• Beer is a fermented alcoholic beverage brewed
  from malt and flavored with hops.
• Today, the brewing industry is a global
  business, consisting of several dominant
  multinational companies and many thousands of
  smaller producers ranging from brewpubs to
  regional breweries.

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WHISKY

• Whisky or whiskey refers to a broad category
  of alcoholic beverages that are distilled from
  fermented grain mash and aged in wooden casks
  (generally oak). Different grains are used for
  different varieties, including barley, malted
  barley, rye, malted rye, wheat, and maize.
• Whisky or whisky-like products are produced
  in most grain-growing areas. They differ in base
  product, alcoholic content, and quality.
• Whiskies do not mature in the bottle, only in
  the cask, so the "age" of a whisky is the time
  between distillation and bottling.

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BRANDY

• Brandy (from brandywine, derived from
  Dutch brandewijn burnt wine) is a
  spirit produced by distilling wine, the wine
  having first been produced by fermenting grapes.
  Brandy contains 3660 alcohol by volume and is
  typically taken as an after-dinner drink. While
  some brandies are aged in wooden casks, most are
  coloured with caramel colouring to imitate the
  effect of such aging.
• Grape brandy is produced by the distillation
  of fermented grapes.
• Fruit brandies are distilled from fruits
  other than grapes.

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GIN

• Gin is a spirit flavoured with juniper
  berries.
• Distilled gin is made by redistilling white
  grain spirit and raw cane sugar which has been
  flavoured with juniper berries.
• Compound gin is made by flavouring neutral
  grain spirit with juniper berries without
  redistilling and can be considered a flavoured
  vodka
• The most common style of gin, typically used
  for mixed drinks, is London dry gin.

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RUM

• Rum is a distilled beverage made from
  sugarcane by-products such as molasses and
  sugarcane juice by a process of fermentation and
  distillation. The distillate, a clear liquid, is
  then usually aged in oak and other barrels. The
  majority of the world's rum production occurs in
  and around the Caribbean and in several South
  American countries, such as Colombia, Venezuela,
  Cuba, Guyana and Brazil, though there are rum
  producers in places such as Australia, Fiji,
  India, Reunion Island, Mauritius, and elsewhere
  around the world.
• Rum is produced in a variety of styles. Light
  rums are commonly used in cocktails. In addition
  to cocktails, golden and dark rums are
  appropriate for drinking straight, or as a brandy
  for cooking.

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VODKA

• Vodka is a distilled beverage. It is a clear
  liquid which consists of mostly water and ethanol
  purified by distillation often multiple
  distillation from a fermented substance, such
  as grain (usually rye or wheat), potatoes or
  sugar beet molasses, and an insignificant amount
  of other substances such as flavorings or
  unintended impurities.
• Vodka usually has an alcohol content of 35 to
  50 by volume. The classic Russian, Lithuanian
  and Polish vodka is 40 (80 proof).

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UNIT-V

• COCKTAILS
• WHAT IS A COCKTAIL
• HISTORY OF COCKTAILS
• MAKING OF COCKTAILS
• COCKTAILS RECIPE

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COCKTAILS

• "Cocktail is a stimulating liquor composed of
  spirits of any kind, sugar, water, and bitters
  it is vulgarly called a bittered sling and is
  supposed to be an excellent electioneering
  potion, inasmuch as it renders the heart stout
  and bold, at the same time that it fuddles the
  head. It is said, also to be of great use to a
  Democratic candidate because a person, having
  swallowed a glass of it, is ready to swallow
  anything else."

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WHAT IS COCKTAILS

• The official definition of a Cocktail
  according to the modern Merriam-Webster
  Dictionary is "an iced drink of wine or distilled
  liquor mixed with flavoring ingredients." That's
  a pretty broad definition, but reflects the
  modern practice of referring to almost any mixed
  drink as a Cocktail. The first published
  definition of the Cocktail appeared in an
  editorial response in The Balance and Columbian
  Repository of 1806. This read "Cocktail is a
  stimulating liquor, composed of spirits of any
  kind, sugar, water and bitters." It is this
  definition of ingredients that still refers to
  the "ideal cocktail."

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HISTORY OF COCKTAILS

• . A popular story behind the Cocktail name refers
  to a rooster's tail (or cock tail) being used as
  a Colonial drink garnish. There are no formal
  references in recipe to such a garnish.
• . The word Cocktail may be a distant derivation
  of the name for the Aztec goddess, Xochitl.
  Xochitl was also the name of a Mexican princess
  who served drinks to American soldiers.

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MAKING OF COCKTAILS

• Cooling-Putting crushed ice in the glass
• Mixing- To mix the mixture without contamination
• Consuming-It should be consumed soon because it
  has very low alcohol.
• Ingredients-Here are some ingredients that I use
• French Vermouth This means dry white vermouth,
  I use Noilly Pratt white.
• Italian Vermouth This means sweet red vermouth,
  I use Cinzano red.
• Port I use late bottle vintage port (LBV)
  generally, currently, Grahams.
• Scotch JB should work fine.
• Rye Canadian Club, this is a traditional
  staple of prohibition era drinks.

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Cocktails Recipes

• Margarita
• Ingredients
• 1 1/2 oz tequila
• 1/2 oz triple sec
• dash of lemon or lime juice
• 3 oz Sour Mix
• lime wedge for garnish
• salt or sugar to rim the glass (optional)
• Preparation
• Pour the ingredients into a cocktail shaker with
  ice cubes.
• Shake well.
• If desired, salt the rim of a chilled margarita
  glass.
• Pour contents, with ice, into the glass.
• Garnish with the lime wedge.

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ASSIGNMENT TOPICS

• 1. Definition of wine ? List out the different
  types of grapes?
• 2. Wine making process
• 3. List out the factors that effect the quality
  of wines?
• 4. Wine regions of France?
• 5. New wine producing regions?
• 6. Process of making whisky?
• 7. Explain beer? Process of making beer?
• 8. Explain about cocktails?
• 9. Explain about juggling?
• 10.Explain about sparkling wines?

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FUTURE STUDIES

• Laying of tables for seven course menu with wine
  accompaniment.
• Taking order
• Gueridon Service / Flambe service
• Planning for a sit down buffet
• Setting up of Beverage salvers for service
• Setting up of Banquet tables for small group.
• Decorating Restaurant for various themes

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CONCLUSION

• The presentation will provide knowledge about
  various types of wines, beverages and services
  provide in food beverage department .
• Knowledge about new technologies used in
  hotel industry will help to motivate the students
  for a better future.