This document provides a summary of the processes involved in making red wine and tea. For red wine, it describes the steps of harvesting grapes, crushing them, adding yeast for fermentation, pressing off skins, aging in barrels, blending, fining and filtering, and bottling. For tea, it mentions the growth phases when picking occurs and that only buds and top leaves are picked. It also states there are 4 steps involved in the tea process. Popular wine producing countries and brands are listed.

2. Presented By : Sunny Gond
Assessor : Mrs. Navneeta Mital
Batch : X 2
Year : 2017 - 2018

3. • I am very thankful to everyone who all supported me, for I have completed my
assignment effectively and moreover on time.
I am equally grateful to my trainer Mrs.Navneeta Mital. He gave me moral
support and guided me in different matters regarding the topic. He had been
very kind and patient while suggesting me the outlines of this assignment and
correcting my doubts. I thank for his overall supports.
Last but not the least, I would like to thank my parents and my friends who
helped me a lot in gathering different information, collecting data and guiding
me from time to time in making this assignment. Despite of my parent's busy
schedules ,they gave me different ideas in making this project unique. I put a
effort to complete and make it a great project.
Thanking you
Sunny Gond

5. This assignment includes the two outlets of food and
beverages department, two course menu with its cover,
manufacturing process, categories or types, manufacturing
countries and popular brand names of tea and brandy, flight
catering, about breakfast ,lunch and dinner and all about
conducting a NEW YEAR PARTY

9. Burger King is an American global chain of hamburger
fast food restaurants. Headquartered in the
unincorporated area of Miami-Dade County, Florida, the
company was founded in 1953 as Insta Burger King, a
Jacksonville, Florida-based restaurant chain.
Jacksonville, Florida
Chairman – burger king

10.  Burger King (BK) is an American global chain of hamburger fast food
restaurants.
 The predecessor to Burger King was founded in 1953 in Jacksonville,
Florida, as Insta-Burger King.
 After visiting the McDonald brothers' original store location in San
Bernardino, California, the founders and owners (Keith J. Kramer and his
wife's uncle Matthew Burns), who had purchased the rights to two pieces of
equipment called "Insta-machines", opened their first restaurants.
 Their production model was based on one of the machines they had acquired,
an oven called the "Insta-Broiler".
 This strategy proved to be so successful that they later required all of their
franchises to use the device.

11.  After the company faltered in 1959, it was purchased by its Miami, Florida,
franchisees, James McLamore and David R. Edgerton.
 They initiated a corporate restructuring of the chain, first renaming the
company Burger King.
 They ran the company as an independent entity for eight years (eventually
expanding to over 250 locations in the United States), before selling it to
the Pillsbury Company in 1967.
 Pillsbury's management tried several times to restructure Burger King during
the late 1970s and the early 1980s.
 The most prominent change came in 1978 when Burger King
hired McDonald's executive Donald N. Smith to help revamp the company.
 In a plan called "Operation Phoenix", Smith restructured corporate business
practices at all levels of the company.
 Changes included updated franchise agreements,a broader menu and new
standardized restaurant designs.

13.  Lee Kin Mun better known as mrbrown, is
a Singaporean blogger best known for publishing social and political
commentary amid Singapore's tight media restrictions. Affectionately
known by many as Singapore's "Blogfather", Lee is one of the more
well-known bloggers in the Singaporean blogosphere.
Lee Kin Mun
Chairman – Mr.Brown

14. Created in March 2005, the mrbrown show is a podcast produced by
Lee.
 It was formerly co-produced by Mr Miyagi, another local blogger, who
left the show to pursue other interests.
The show features guests from various quarters of Singapore, and
parodies a variety of subjects ranging from VISA's advertising
campaign starring Richard Gere to political satire.
Zhng My Car, a recurring series in the mrbrown show, is a spoof
of MTV's Pimp My Ride, and has seen over 100,000 downloads.
 In 2007, Lee was the only Singaporean to make it to the annual list of
Top 20 Asian Progressives in World Business Magazine.
Lee was educated in Anglo-Chinese School and Hwa Chong
Junior College.

15.  Similarly produced and hosted by Lee, the WTF! Show (the "WTF!" is an
abbreviation for "Wow, that's Fierce!") is a vodcast that covers the latest in
video games, gadgets and technology. Gadgets that have been covered range
from mobile phones and headphones to Global Positioning System devices
to video games. A common feature of the WTF showincludes guests paying a
sneaky visit to Lee.
 See What Show is a weekly review podcast produced by Lee which reviews
television programs, films and DVD releases.
 The podcast is billed as "The Movie, TV and DVD review podcast for regular
people", and features candid comments about these entertainment mediums
by Lee and his guests.
 The show occasionally makes use of sound clips obtained from distributors of
the shows.
 Contests on the website also revolve around the films and TV shows reviewed,
with premiums sponsored by local film distributors as prizes.
 In December 2009, Lee travelled to Los Angeles to interview the cast and
crew of 2012

16. Comparison Chart
Point of Comparison Burger king Mr.Brown
1. Seating capacity 40 30
2. Staff 20 15
3. Crocurry Stainless Stainless
4. Alcohol No No
5. Year of established 1953 2005
6. Type of service Sliver service Cafeteria service
7. Types of food Breakfast lunch & snacks Café and snacks only
8. Manufacture On prepared Pre-prepared
9. Timings 9.00-21.00 9.00-21.00
10. A/C zone Yes Yes

17. Point of Comparison Burger king Mr.Brown
11. Welcome Didn’t Greeted No verbal greet but smiled.
12. Food type Coffee, sweets & other Coffee & special snacks
13. Timings 12 hours a day 10 hours a day
14. Features Steward service Partly self service
15. Ambiance Lovely and alive Silent and little bit lazy
16. Meal Breakfast lunch & snacks Café and snacks only
17. Dress Code Formal & attractive Semi formal
18. Menu Ala carte Ala carte & Table de hote
19. Finger foods No Yes
20. Cutlery & Clintell A variety of glassware & cutlery with full
clintell
Very limited Glassware and
limited clintell of upper class.

18.  1. Melon frappe
 2. Petit poise Aubeueece
 3. Chicken
 4. Oeuf poche
 5. Black forest Gateaux
 6. Cafe Mocha

19.  1. Side plate
 2. Fork for main coarse
 3. Dessert plate 8”
 4. full plate 10”
 5. café glass
 6. juice glass
 7. Water goblet
 8. Dessert fork
 9. Cruiet set
 10. Dessert spoon
 11. Ap spoon
 12. Knife for main coarse
3
1
2
4 5
6 7
8
9
10
11
12

22. red wine glass
White wine glass
water goblet
pepper mill
salt and
pepper
shakers
sugar
bowl
flower vase
toothpick
holder

23. Salt and
pepper
shakers
escargot
tongs
service fork
and spoon
escargot
fork
dinner
fork
Toothpick holder
Butter dish
Soup
spoon
Dessert
spoon
salad/
dessert
fork
Butter
knife
Fish
knife
Salad/
dessert
knife
Dinner
knife

24. Entrée plateSoup Bowl
Flower Vase
Soup Cup
& Saucer
Bread and
Butter Plate
Salad
Pasta
Dessert
Dinner

25. Demi-tasse
cup and
saucerSugar bowl
Coffee cup & SaucerMilk jug
Hot water pot
coffee pot
tea pot

26. Champagne flute ute
Pilsner glass
Margarita glass
Special
cocktail glass
Martini glass
Irish Coffee

27. Water goblet
Wine glassChampagne flute
Balloon glass
Liqueur glass
Port glass

28. Cocktail shaker
Measuring jug
Ice bucket and tongs
Boston Shaker
Jigger
Wine stopper
wine pourer wine bottle opener
zester
Hawthorne
strainer
ice scoopbar
knife & spoon

29. CRAB MEAT SOUP & NETHILI FISH FRY (STARTER)
THE NAATU KOZHI CHETTINADU & CHETTINAD MUTTON CURRY (MAIN
COURCE )
RICE POYASAM & BEETROOT HALVA (SWEET COURCE )
PRICE – 400 Rs

30. Starter crab meat soup crab meat and prawn Seasoning in a bowl, mix well and let
them marinate and Drizzle into Chinese cooking wine
Starter Nethili Fish fry Nethili fish add turmeric and garlic paste deep fry shallow
pan
30

31. Main Courses The naatu kozhi chettinad chicken pieces cooked in a gravy of onions and
tomatoes flavored with curry leaves coriander and
ground spices
Main Courses Chettinad Mutton Curry lamp meat with shallots paste and marinate deep
fry in griddle plate
THE NAATU KOZHI CHETTINADU CHETTINAD MUTTON
CURRY
•
31

32. Desserts Rice payasam boiled milk add sugar and cooked rice
Desserts Beetroot Halva boiled milk with cardamom powdered with
sugar
32

33. Lunch Spoon
Lunch Fork
Dessert Spoon
Dessert Fork
Knife
Joint Fork

34. Lunch Plate
Chinese Plate
Salad Bowl
Cruet Set
Sauce Set
Cup Set
Flower Vase

36. Food Reception
Cold Storage Dry storage
Food Pre – preparation
Including thawing
Hot Kitchen
Blast Chillers
Chilled Storage
Chilled storage
Cold kitchen assembly
Tray assembly
Hot kitchen assembly
Tray assembly
Chilled storage
Dispatch
Loading the Aircraft

37. Chilling of food before loading in blast chillers with in 4 hours
from 60 c to 5c.
Semi cooking before loading
Trolleys are loaded with dry ice in order to minimize the
temperature rise in the aircraft
.

38. Chinese kitchen Western kitchen

39. Hazard analysis and critical control points is a systematic preventive
approach to food safety and pharmaceutical safety
To help maintain high hygeine standard
Major factors affecting the hygenic quality of food are the size of operation
Many flight kitchens now use the hazard analysis critical control point system
Using frozen meals reduces the critical limits within which the bacterial
growth may occur
 Flight kitchen normally use a cook chill system that is blast chilling
Food storage and preparation of serving takes place in aircraft galleys
Cleanliness is the absence of dirt including dust ,stains, bad smells and
garbage
A clean flight kitchen will serve a hygenic food to the customer

41. Improved food safety
Increasing marketing access
Enhanced process control

42. 1. Assemble HACCP team
2. Describe product
3. Identity intended use
4. Construct process flow and plant schematic
5. On site verification of flow and schematic
6. List hazards associated with each process step (principle #1)
7. Apply HACCP decision tree to determine CCP’s (Principle #2)
8. Establish critical limits (Principle #3)
9. Establish monitoring procedures (Principle #4)
10. Establish deviation procedures (Principle #5)
11. Establish verification procedures (Principle #6)
12. Establish record keeping/documentation for principles 1 - 6 (Principle #7)

43. • A Critical Control Point (CCP) is an identifiable point in the
production chain where a hazard may occur
• Action is taken to prevent the hazard from occurring
• A CCP can be used to control more than one hazard –
refrigeration storage CCP
• Pathogenic bacteria can be killed during cooking
• parasites can be killed by freezing

44. ALCOHOLIC BEVERAGE – WINE
NON ALCOHOLIC BEVERAGE –
TEA

46. • Wine has been around over 5,000 years, the first mention of wine
in history is in the bible with Noah
• In Medieval Europe the Christian church became a staunch
supporter of wine
• Because it was necessary to celebration of catholic mass
• Two classic methods of wine one is white and another is red wine

47. • Grapes are harvested in the fall
• Grapes are crushed ,stems are removed
• Crushed grapes ,juice ,skins and seeds are put into a tank
• Yeast is added
• Grapes go through fermentation(this is where red wine gets its color and tannin)
• Cap of skins are pushed down or pumped over
• When fermentation is complete ,wine is pressed off the skins
• Wine is pumped into barrels to age
• Wine is periodically racked
• Wine is blended
• Wine is fined and filtered
• Wine is bottled
• Wine temperature is 16Degree C - 18 Degree C

48. • STEM
REMOVER • CRUSHER

49. • Fermentation is a furious chemical reaction during
which carbon di oxide gas and heat are thrown off
• The yeast begins to convert the grapes sugar into
alcohol,carbon di oxide bubbles up from the mass
and pushes the skin to the surface
• The skins contains the wine’s color tannin as well has
compound that become aromas and flavors
• Once the sugar has become alcohol,the wine si
considered dry and then is pressed

50. • THE CAP • PUNCH DOWN

51. • Blending is when a winemaker will take multiple
batches of wine and blend them together to get desired
taste, before bottling
• Fining agents are used during winemaking to remove
tannins reduce astringency, and remove microscopic
particles that cloud the wines
• Gallatin has been used in wine making for centuries and
is recognized as a traditional method for wine fining or
clarifying
• It is also the most commonly used agent to reduce
tannin content

52. • BLENDING • FINING

53. Red Wine
White Wine
Rose Wine
Sparkling Wine
Fortified Wine
Dessert Wine

54. Gallo
Concha Y Toro
Yellow Tail
Robert Mondari
Hardys
Beringer
Sutter Home
Blossom Hill
Lindeman’s
Jaxob’s Creek

55. • France
• Italy
• Spain
• United States
• China
• Argentina
• Australia
• South Africa
• Germany
• Portugal
• Brazil
• Japan
• Switzerland
• New Zealand
• Greece
• Russia

57. Bottle is presented to the host
After approval,it is taken at the sideboard far from where the host is seating
Foil to be removed completely from the neck
Bottom edge to be sliced off by turning head around the neck
Open the bottle using corkscrew
Neck to be wiped with clean cloth to remove residue
Cork to be taken off neatly
Wine is decanted in a decorative container to breathe & to remove residues
A small amount is poured onto host’s glass to approve
After approval it is poured clockwise with the Ladies first & Host last
Wine to be poured in the centre of the glass
All the glasses to be filled till half way mark

59. Tea is picked during the “flush” or growth phases of the tea
bush. in India these growth period occurs during December
and January
But It is all year round in srilanka.april onwards is the best
period for the china Teas
For good quality tea only the bud and top two youngest leaves
are picked
They Are 4 Step Process

60. It is a process of harvesting and collecting tea leaves
Before the tea plucking we have to maintain foliage & tipping
Each tea bush is plucked every 6- 8 days depending on the
seasons
Plucking begins in march and closes by early December
The cold winter months of December to February are a period
of dormancy
Each kilogram of fine tea consist more than 20,000
individually hand plucked shoots

62. The Primary aims of withering are to reduce the
moisture content of the leaf and to soften it.
The tea leaves are spread out on a large tray of wire
mesh, and hot air blowers are used to heat the leaf
and drive out moisture
Withering duration is dependent on temperature and
humidity and could range from 18 to 24 hours
At this point the leaf has become limp and turned into
a darker shade of green

64. • It is a process where rollers are used to rupture the
cell walls of the withered leaves for oxidation of the
poly phenols in the presence of oxygen from air
• There are two methods used by manufactures
1.Orthodox
2.CTC

66. It is the process of oxidation of leaves
The mechanical aspects involve spreading out of the leaves by rolling a layer
5 – 8 cms thick, for 45 minutes to 3 hours depending on the quality of the
leaves
In here pay more attention to humidity and temperature
Tea is dried in hot air from a furnace at a temperature of between 80 – 90
degrees F for about thirty minutes
Tea is fired turning to its characteristics black color this can be done in pans
over a fire and more commonly now with hot air
Tea is graded by size
Tea is packed

67. White Tea (Non – Oxidized )
Green Tea (Non – Oxidized )
Oolong Tea ( Semi – Oxidized )
Black Tea ( Fully – Oxidized )

68. Tata Tea
Hindustan Lever
Lipton
Brooke Bond
Tajmahal
Tavalon Tea
Warren Tea
Harrisons Malayalam
Harney & Sons

69. India
China
Sri Lanka
Iran
Indonesia
Kenya
Brazil
Bangladesh

71. First You Need To Get All Essential Of Tea
A teapot of silver or bone china , a kettle to boil the water , tea pot, a sugar
bowl and cream pitcher
Use Tongs for sugar cubes, a sugar spoon for granulated or raw sugar
crystals
Arrange the tea pot, sugar bowl and pitcher on a silver tray
Additional trays may be needed for servingUse your best china cups, saucers
& Spoons
If serving loose tea ,you will also need an infuser
Provide guest with a selection loose teas or tea bags
Provide individual infusers for each guest ,if a variety of loose teas are served
If you serve only one type of tea, brew it in the pot
If Serving several types fill the pot with boiling water

74. May God Bless You,
Brighten Your
Moments And
Pave Your Way
Throughout The Year.
Happy New Year Dear!

75.  New Year's Day, also called simply New Year's or New Year, is observed
on January 1, the first day of the year on the modern Gregorian calendar as
well as the Julian calendar.
 In pre-Christian Rome under the Julian calendar, the day was dedicated
to Janus, god of gateways and beginnings, for whom January is also named.
 As a date in the Gregorian calendar of Christendom, New Year's Day
liturgically marked the Feast of the Naming and Circumcision of Jesus, which
is still observed as such in the Anglican Church and Lutheran Church.
 In present day, with most countries now using the Gregorian calendar as
their de facto calendar, New Year's Day is probably the most celebrated
public holiday, often observed with fireworks at the stroke of midnight as
the new year starts in each time zone.
 Other global New Year's Day traditions include making New Year's
resolutions and calling one's friends and family.

76.  Mesopotamia (Iraq) instituted the concept of celebrating the new year in 2000
BC, celebrated new year around the time of the vernal equinox, in mid-March.
 The early Roman calendar designated March 1 as the new year.
 The calendar had just ten months, beginning with March.
 That the new year once began with the month of March is still reflected in some
of the names of the months.
 September through December, our ninth through twelfth months, were
originally positioned as the seventh through tenth months.
 Roman legend usually credited their second king Numa with the establishment
of the months of January and February.
 These were first placed at the end of the year, but at some point came to be
considered the first two months instead.
 The January Kalends (Latin: Kalendae Ianuariae) came to be celebrated as the
new year at some point after it became the day for the inaugurating
new consuls in 153 BC
 Romans had long dated their years by these consulships, rather than
sequentially, and making the kalends of January start the new year aligned this
dating.

78.  VADA & ALOO BONDA (STARTER)
 IDLY & DOSAI (MAIN COURCE )
 TEA & COFFEE (SWEET COURCE )
PRICE – 200 Rs

79. Starter Vada Black gram and rice paste deep fry .
Starter Aloo bonda Black gram and rice paste with stuffed aloo
and deep fry.
79

80. Main course Idly Steam rice batter with coconut
sauce.
Main course Dosai Rice batter shallow fry
80

81. Dessert Tea Boiling milk with caster sugar and caster tea
Dessert coffee Boiling milk with caster sugar and caster
coffee
81

82. MADE BY : SUNNY GOND