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BVS520S - BEVERAGES STUDIES - 2ND OPP - JANUARY 2023 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano
FACULTY OF COMMERCE; HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF TECHNICAL AND VOCATIONAL EDUCATION AND TRAINING
(CREATIVE TECHNOLOGIES)
QUALIFICATION: BACHELOR OF HOSPITALITY MANAGEMENT, BACHELOR OF
CULINARY ARTS
QUALIFICATION CODE: 07BHOM,
07BCNA
LEVEL: 6
COURSE CODE: BVS 520S
COURSE NAME: BEVERAGESTUDIES
SESSION: JANUARY 2023
PAPER: PAPER2
DURATION: 2 HOURS
MARKS: 100
SECOND OPPORTUNITY EXAMINATION - QUESTION PAPER
EXAMINER(S) Ms. AAR Siebert
MODERATOR: Ms H Shiyandja
1. Answer all questions.
INSTRUCTIONS
2. Read all the questions carefully before answering.
3. Marks for each question are indicated at the end of each question.
4. Please ensure that your writing is legible, neat and presentable.
5. Number answers very carefully and clearly.
THIS QUESTION PAPER CONSISTS OF 2 PAGES (Including this front page)
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Question 1
(6x2=12)
Wine consists of 80-90% water. The rest is made up of Major and minor compounds. Please clarify
what these compounds are and what their function is in the wine
Question 2
(7x2=14}
"Champagne making requires additional steps to the standard wine making processes". In light of
this statement, please describe the additional steps required for making champagne.
Question 3
(10)
You have been asked to give a TED talk on the production of Rum. Write yourself some notes on all
the factors involved in producing rum, including the different styles of rum available.
Question 4
Identify the types of spirits and state what their base ingredients are.
(6x2=12}
Question 5
(20}
Beer brewing is an ancient art that can be traced back to 3400 BCE.Please provide a detailed
explanation of the beer brewing process.
Question 6
(7x2=14}
Beer is a natural fermented beverage and can develop faults that makes the beer unfit for human
consumption. Please provide a detailed list of possible faults found in beer.
Question 7
Please translate or explain the below standing terminology.
(9x2=18}
a. Fermentation
b. Cafe Royale
C. Aromatized wines
d. Coffea Arabica
e. Pot still
f. Cognac
g. Liqueurs
h. Mezcal
i. Bourbon
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