NATIONAL OPEN UNIVERSITY OF NIGERIA

14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS

SCHOOL OF MANAGEMENT SCIENCES

MARCH, 2014 EXAMINATION

 
COURSE CODE:   HCM 345                                       CREDIT UNIT: 2
COURSE TITLE:   WINE AND FOOD PAIRING PRINCIPLES
TIME ALLOWED:   2hrs
 
Instructions:      1. Attempt question Number one (1) and any other two (2).
2. Question number 1 is compulsory and carries 30 marks, while
the other questions carry equal marks each
3. Present all your points in coherent and orderly manner
 
1.         a. List the external influence on the taste of wine
b. What are the sensory characteristics of wine
c. Itemize the tips for staying healthy with alcohol
d. Enumeratethe functions of wine
e. List seven (7) types of liqueur
f. State the advantages of wine tasting
 
2.         a. Discuss the red wine styles
b. Define the term vinification
c. List and explain the various types of vinification.
 
3.         Discuss the various methods of wine classification.
 
4.         a. Itemize the traditions that apply in wine and food pairing.
b. Explain the wine tasting methods
c   i. State the body responsible for the regulation of spirits in the country.
ii. List the headings under which the regulations come.
 
5.        a.   i. What is decanting?
ii. State the reasons fordecanting wine
b. List the health benefits of wine
c. Itemize the steps in wine tasting
You can get the exam summary answers for this course from 08039407882

Check anoda sample below