I would also like to thank the editorial staff of Jaico Publishing House for their prompt response which has led to the completion of the project as per schedule. Finally, I would like to thank God for all that I have been blessed with and I hope that I will be able to give to others as much as I have received.
BODY LANGUAGE
Aggression
Nervousness
Attentiveness
Relaxed
Defensive
Interview
Group Discussion
Video Conferencing
RÉSUMÉ WRITING
The resume should focus on the employer's needs and the qualities that make a good candidate exceptional. If the resume does not meet the needs of the employer, they will not respond to the resume.
Name with Personal Details
Career Objectives in a Résumé
Body of the Résumé
Education
Skills and Experience
Other Relevant Information
TYPES OF RÉSUMÉS
Functional Résumé
Chronological Résumé
A list of certificates or diplomas received, including those for mini-courses such as computer or software courses, first aid, bartending or any other training that may be useful in the job, can also be included. It shows employers all the work experience, focusing on positions held in the past, with the responsibilities and achievements.
Hybrid Résumé
CAREER OBJECTIVE
EDUCATIONAL QUALIFICATIONS
INDUSTRIAL TRAINING
ACHIEVEMENTS
COMPUTER KNOWLEDGE
LANGUAGES KNOWN
HOBBIES
In the second paragraph, specifically highlight the areas that make you a suitable candidate for the job by highlighting the achievements that are mentioned in the biography. You can also share your experience/education/training that fits the job requirements and show your motivation about that particular field in the industry and desire to succeed if given the opportunity.
SOFT SKILLS FOR HOSPITALITY
PROFESSIONALS
In food and beverage service, soft skills include how you welcome guests and make them feel comfortable. Even growing food requires skills, how to decorate a salad, how to make food look and smell, also belongs to the realm of soft skills.
GROUP DISCUSSION
Other areas include handshakes and positive body language, both of which go a long way in reinforcing the fact that you are giving your guest undivided attention. Soft skills improve a candidate's ability to provide excellent customer service, demonstrate qualities such as leadership, teamwork, conflict management, problem solving, creativity and communication skills that will always play an important role in the recruitment process.
DIFFERENCE BETWEEN A DEBATE AND A DISCUSSION
NEED FOR A GROUP DISCUSSION
Defining the Problem
Analysing the Issue
Obtaining Information
Commitment
Avoiding Interpersonal Conflicts
Keeping the Discussion on Track
Some individuals may only want to convey their own thoughts to the group and not listen to others. Summarize and clarify the points already presented. Get the group's attention to the purpose of GD Avoid illogical arguments.
Leadership Skills
POINTS TO BE REMEMBERED IN A GROUP DISCUSSION
Listen carefully to the topic given during GD: Listen carefully to the topic and understand it, you should be alert and alert. The first thing to do after hearing the topic is to structure and give some thought to the points you want to present.
DETAILS OF A GROUP DISCUSSION
In a GD, sit up straight, avoid leaning on the chair and don't get easily distracted. Raise your hand if possible before speaking, avoid false starts and don't present wrong data and facts.
HOW TO PREPARE FOR A GROUP DISCUSSION
Try to be the first and also the last person to speak: Starting a GD is an advantage, so ending it after gives extra points too. If you are given the opportunity to close the discussion, then you should summarize it, and if the group has not reached a conclusion, you can try to finish it.
DO’S AND DON’TS IN A GD Do’s DO’S
Don’ts
Try to have a discussion with all the group members instead of one on one with another member.
PARAMETERS WHICH ARE CHECKED IN A GROUP DISCUSSION
JOB INTERVIEW
WHAT IS THE NEED OF AN INTERVIEW?
PREPARING FOR AN INTERVIEW
OBJECTIVES OF AN INTERVIEW
THE INTERVIEW PROCESS
Criteria Checked on a CV for Selection Generally experience is looked at first, although
How the Interview Process is Different for the Service Industry as Compared to Other Jobs In
Questions Asked to a Fresher in the First Round of an Interview During personal interviews
Questions Asked to a Candidate Successful in the First Round of an Interview The second round of
They may also be asked for examples of situations that they think demonstrate good service
Common Questions Asked in an Interview 1. Tell us Something about Yourself?
- Why do you Want to Work with this Hotel?
- What did you Like/Dislike About your Last Job/Training?
- Who are Our Main Competitors?
- What are your Major Accomplishments?
- Can you Work Under Pressure and Stressful Conditions?
- How do you Like to be Directed?
- Are you Looking for Another Job Offer?
- Do you like Working in a Team?
- What is your Greatest Strength?
- What is your Main Weakness?
- What Would you Like to be Doing Five years From Now?
- Are you Willing to Travel or Relocate if Necessary?
- Why do you Think we Should Hire You?
- If Given a Suitable Opportunity Would you Opt for Higher Studies?
- What are your Expectations Regarding Salary?
- Do you Have any Questions for Us?
You can answer this question by saying that you are a person who works well under pressure. If you have job offers, then you are likely applying for other positions.
POINTS TO REMEMBER
TIPS ON TELEPHONE INTERVIEWS
KEY SUCCESS FACTORS TO BE CONSIDERED IN AN INTERVIEW
OVERCOMING NERVOUSNESS DURING AN INTERVIEW
The body begins to focus on the production of the positive endorphins necessary for the expected rowing forward. This exercise will also give your mind the opportunity to focus positively on the actual interview.
EQUIPMENT AND TOOLS
KNIVES
Parts of a Knife
Support: It is a collar that joins the knife blade to the handle and provides extra bulk where the chef's hand is.
Types of Knives
LARGE EQUIPMENT
Ranges and Ovens
Convection oven: In a convection oven, hot air is circulated around the food, cooking it evenly and quickly. Combi Oven: An appliance powered by gas or electricity, it is a combination of a steam oven and convection oven.
QUESTIONS AND ANSWERS
Induction hob: The burner relies on magnetic attraction between the hob and steel or cast iron in the pot to generate heat. Griller/Salamander: In a griller, the heat source is under a thick sheet of metal, generally made of cast iron or steel.
COOKING FOOD
The basic methods of cooking are moist heat using a liquid (broth, milk and water) or dry heat without the use of liquid. Oil is not considered a liquid as it is not moist and is part of the dry cooking method.
Boiling
Steaming
Poaching
Roasting
Braising
It is a process in which food is placed in a container with a tight-fitting lid with liquid or sauce in the oven.
Stewing
Grilling
Frying
Blanching is the process of taking an edible product straight from a boiling liquid and submerging it in cold water to stop the cooking process. The smoking temperature depends on the oil and varies between 210 °C and 225 °C.
STOCKS, SOUPS AND SAUCES STOCKS
Great care must be taken in preparing the stock as it is the base for the dish. The broth should be cooked for a certain amount of time as overcooking will result in deterioration of taste and quality.
Storage of Stock
The bones of the meat should be broken to bring out the maximum flavor and the marrow should be removed. Vessels used for stock preparation should be taller than they are wide to create a smaller surface area and minimize the rate of evaporation during boiling.
SOUPS
SAUCES
It is a salty butter containing chopped parsley and lemon juice, which is served with fried fish, grilled meat or vegetables. A sauce prepared with white wine and vinegar, served as an accompaniment to pork chops and other grilled meats.
FOOD COMMODITIES
MEAT
Beef and Veal
Lamb
Pork and Bacon
Pancetta is obtained from bacon; it is rolled slices of salt cured pork belly flavored with herbs and spices and air dried.
Game
Poultry
FISH AND SHELLFISH
Shellfish
EGGS
VEGETABLES
Points to be Considered When Buying Vegetables Root Vegetables
FRUIT & NUTS Fruit
Nuts
MILK
CHEESE
Soft fruits Citrus fruits Hard fruits Tropical fruits Stone fruits. buffalo etc.), the moisture present in the cheese, the fat content of the milk, the percentage of added salt, the difference in the production and ripening process.
FATS AND OILS
HERBS AND SPICES
CEREALS
PULSES
It is also used in preparing salad, raita and used as an accompaniment to curries. It is used in Indian curries and garam masala and added to soups and stews.
POTATO PREPARATIONS
Potatoes which are cut into platters, boiled, tossed with butter and sprinkled with chopped parsley. The potatoes are boiled and then cut into 3 mm slices, tossed in hot oil until golden, seasoned with salt and often served with a garnish of chopped parsley.
EGG PREPARATIONS
The potatoes are cooked in a hot oven for about thirty minutes, and after unscrewing the lid to drain off the excess fat, slide the potatoes onto a serving platter. The potatoes are boiled in salted water, roughly chopped, sautéed in butter with salt and pepper, (chopped onion in the butter is optional) pressed into a patty and browned either in a salamander or in a pan.
SCRAMBLED EGGS
Cut the potatoes into equal-sized pieces and put them in a roasting pan with a little oil and cook until the potatoes are dried and evenly browned. They are seasoned with salt and cooked in an oven for an hour, turning every 30 minutes.
POACHED EGGS
HARD BOILED EGGS
FRIED EGGS
OMELETTES
Some Sweet Omelettes Some sweet omelettes are jam omelettes and omelettes with fruit compote
Some Filled Omelettes Some filled omelettes are chicken-liver omelettes, foie gras omelettes, kidney
Omelette Mexicaine An omelette which is stuffed with sliced sautéed mushrooms and chopped red
BAKED ALASKA
EGGS BENEDICT
SALADS
The leafy greens that can be used as a basis in salads are lettuce (iceberg lettuce, romaine lettuce, Boston, bibb or limestone), Chinese cabbage, chicory, spinach, watercress and radicchio. An emulsion of egg yolk and oil Soured cream dressing: A dressing prepared with three parts cream and one part lemon juice or vinegar with salt and pepper.
SANDWICHES AND
CONVENIENCE FOOD
SANDWICHES
Breads that can be used in the preparation of sandwiches are sandwiches, hot dogs, hamburger rolls, French or Italian bread, whole wheat bread, cracked wheat bread, rye and pumpernickel bread, pita, focaccia and multigrain bread. The garnishes commonly used in sandwiches are olives, gherkins, capers, lettuce, tomatoes, spring onions and cherries.
PATISSERIE
BAKERY TERMINOLOGY
Beat lightly and gradually add powdered sugar to the egg whites. It is used for modeling all kinds of shapes for decorative purposes such as coffins.
INDIAN CUISINE
Puff pastry is made by adding butter or fat to the fondant, giving it a smooth cream-like consistency. The different types of puddings are milk pudding, caramel cream (caramel cream), bread and butter pudding, cabinet pudding, queen of puddings.
INTRODUCTION
Regional cuisine is influenced by the availability of ingredients, traditions and customs, especially in the north where wheat grows and the food is drier and the liquid thicker. Climate plays an important role in food habits as in the north food is rich and heavy as there are extremes of both heat and cold.
THE CUISINE OF KASHMIR
Tabakmaaz: The lamb rib chops braised in an aromatic sauce, then shallow fried until crispy. Sheermal: A mild sweet 'nan' saffron flavor leavened with yeast and baked in an oven or tandoor.
Special Equipment Used in the Preparation of Kashmiri Cuisine The special equipment used in
Khubani-ka-meetha: Apricots or walnuts soaked in water simmered in sugar syrup mildly flavored with 'kewra' and saffron.
THE CUISINE OF PUNJAB
Rarra gosht: Minced meat (kheema) of lamb and mutton pieces (boti) cooked with onion and spices. Punj rottang dal: Five dals (chana, urad, moong, masoor and kidney beans) cooked with onion and tomatoes.
THE CUISINE OF UTTAR PRADESH
Chole bhature: Spicy boiled chickpeas (kabuli chana) served along with fermented bread (bhatura) prepared from refined flour and deep fried. Gulab jamun: Reduced milk (khoya) mixed with cottage cheese (cheena) and refined flour formed into round dumplings and deep fried.
THE CUISINE OF RAJASTHAN
Chandi kalia: Mutton cooked with almonds, curd and cream finished with silver leaf paper (chandi ka warq). Dal baati churma: A combination of five dals cooked with garlic and desi ghee served with baatis.
THE CUISINE OF GUJARAT
Khandvi: A popular snack prepared from gram flour, lemon juice and curd seasoned with mustard seeds. Kec Gosht: A dish made from large pieces of young lamb stewed with ground cashews and coconut milk.
THE CUISINE OF MAHARASHTRA
Puranpoli: Roti stuffed with a mixture of coconut, jaggery and gram flour, usually prepared on New Year in Maharashtra. Srikhand: A sweet dish made from curd mixed with powdered sugar, cardamom and saffron dissolved in milk.
THE CUISINE OF GOA
Sannas: Soaked rice pounded with grog mixed with grated, ground coconut, left to ferment and then steamed in moulds. Dodol: A sweet dish similar to flavored fudge made from palm sugar, rice flour and coconut milk and topped with cashew nuts.
THE CUISINE OF ANDHRA PRADESH
Gil-e-firdaus: A dessert prepared with grated white pith (lauki) with milk, sugar and thickened with khoya and garnished with almonds and pistachio. Sheernnam: Rice cooked with milk and sugar, flavored with saffron and cardamom and garnished with fried cashew nuts.
THE CUISINE OF KERALA
Dalcha: Meat (lamb) cooked with Bengal gram (chana dal) whole spices and curd and cooked until the meat is soft, tempered with ghee, garlic and red chilli. Double ka meetha: Bread cut into triangles, deep fried, dipped in reduced milk and sugar, garnished with pistachio and raisins.
THE CUISINE OF TAMIL NADU
Murukkus: Rice and lentil flours are kneaded together with fat and spices and pressed through a die and baked into spirals. The chicken with the skin is cut into small pieces, cooked with onions, roasted spices, mainly pepper corn, Marathi mokku, kalpasi and coconut.
THE CUISINE OF KARNATAKA
Masuru ana: Rice with curd tempered with mustard, urad dal, curry leaves and red chillies. Chitranna: Rice with lemon juice, green chillies and turmeric sprinkled with fried peanuts and coriander leaves.
THE CUISINE OF WEST BENGAL
Mysore pak: It is a rich sweet dish prepared with copious amounts of ghee, sugar and gram flour. Chingri malai curry: Prawns cooked in a boiled onion paste broth that is thickened with coconut milk.
INTERNATIONAL CUISINE
CHINESE CUISINE
Chinese cuisine is one of the most diverse cuisines and is recognized as one of the world's greatest. Chinese cuisine has four main styles and they correspond to the different regions of China: Canton (south), Peking/Beijing (north), Shanghai (east) and Szechwan (west).
Chinese Five Spice
Common ingredients used in Chinese cuisine are Bok choy (bulb-based leafy vegetables), tofu, noodles (flour and rice), soy sauce, five-spice powder, shark fin, sesame oil, and shaoxing (rice wine).
Sauces Used in Chinese Cooking The common sauces used in Chinese cooking are soya sauce
Cantonese Cuisine
Shanghai Cuisine
Peking/Beijing Cuisine Peking was the ancient capital of China. The region is famous for the
Some Chinese Dishes
Daarsan: Fried flat noodles tossed with honey, garnished with sesame seeds and served with vanilla ice cream. Banana Toffee: Bananas cut into cubes, dipped in a batter of flour and egg, deep fried, topped with caramel and sesame seeds and served with vanilla ice cream.
JAPANESE CUISINE
Peking duck: A duck cooked with the skin in an oven with spice powder and carved in front of guests; usually served with hoisin sauce. Date Pancake: A pancake prepared with egg and flour filled with date paste, shaped into rectangles and deep fried until crispy; served with vanilla ice cream.
Teppanyaki
Drunken chicken: The meat and/or vegetables are dipped in wine to get the flavor of alcohol. Teppanyaki is a style of grilling or cooking food on hot plates in which all the dishes from the starter to the dessert are prepared in front of the guest.
Bento
Some Dishes of Japanese Cuisine A few dishes of Japanese cuisine are as follows: Dashi: A clear
MEXICAN CUISINE
Varieties of Mexican Chillies A few selected chillies of Mexico are Ancho, Chile roja, Chile verde,
Some Dishes of Mexican Cuisine A few dishes of Mexican cuisine are: Burritos: Flour tortilla wrap
Dips and sauces of Mexican cuisine Some dips and sauces of Mexican cuisine are: Refried beans:.
Dips and Sauces of Mexican Cuisine Some dips and sauces of Mexican cuisine are: Refried beans
Red kidney beans with tomatoes
ITALIAN CUISINE
Pasta
Tortellini: The pasta is rolled and cut into disks then folded in half after filling, the ends are pulled and joined. Ravioli: Filling between two sheets of rolled pasta and cut into a round or square shape.
Common Sauces Served Along with Pasta A few common pasta sauces are: Arrabbiata: Tomato
The Traditional Menu Structure of Italy The traditional Italian menu structure is as follows
Side dish) salad or vegetable Dolce: Dessert Caffe
Coffee Digestive: Liqueurs Risotto
Cheeses Commonly Used in Italian Cuisine Some of the cheeses used in Italian cuisine are pecorino,
Some Dishes of Italian Cuisine A few dishes of Italian cuisine are: Couscous: Semolina steamed
Tiramisu: Coffee flavored Italian dessert with sponge cakes dipped in coffee with a layer of egg yolks, egg whites, sugar and mascarpone cheese flavored with cocoa. Zuppa inglese: Sponge cake dipped in bright red liquor then alternated with layers of a thick egg custard and cooked with a large piece of lemon peel.
FRENCH CUISINE
Pollo alla diavola: A whole chicken prepared with red chilli flakes, oil, ground pepper, chicken stock, thyme, tomato and spices. Pizza: A round flat bread dough, covered with a thick layer of tomato puree, topped with parmesan and mozzarella cheese, seasoned with herbs and garlic with various toppings and baked in the oven.
Common Sauces Used in French Cuisine Sauces which are used in French cuisine are Béchamel,
Some dishes of French cuisine Some dishes of French cuisine are: French onion soup: toasted.
Some Dishes of French Cuisine A few dishes of French cuisine are: French onion soup: Browned
Herbs Used in French Cuisine Some of the
Haute Cuisine
Nouvelle Cuisine
Minceur Cuisine
LEBANESE CUISINE
Mezze
Dishes of Lebanese Cuisine Dishes of Lebanese cuisine include: Falafel: Coarsely ground chick
THAI CUISINE
Different curry sauces used in Thai cuisine The different curry sauces used in Thai cuisine are:.
Various Curry Sauces Used in Thai Cuisine The various curry sauces used in Thai cuisine are
Some Dishes of Thai Cuisine Some of the dishes of Thai cuisine are: Tom yum soup: A soup prepared
Massaman curry: A curry with Massaman curry paste with onion, bay leaf, roasted peanuts, coconut milk, fish sauce and tamarind. Khanom mo kaeng: A sweet baked pudding prepared with coconut milk, eggs, palm sugar and flour, topped with sweet fried onions.
KITCHEN DESIGN AND PLANNING
The layout of a kitchen is the detailed arrangement of the kitchen floor and the counter space, where equipment is positioned, and the work space for the staff. The required aisle space in the kitchen should be 1.37 m from both the equipment and the walls, so that the staff can move around efficiently and safely.
FOOD SCIENCE AND NUTRITION
The food preparation space in the hotel kitchen must be planned in such a way that the food is processed in the premises from the point of view of the delivery of raw materials to the point of sale or service, with minimal movement and maximum utilization of space. , maximum use of equipment and minimum expenditure of time and effort.
NUTRIENTS
Proteins and their Constituents Proteins are an essential part of living beings and are needed for
In the process of digestion the protein is broken down to amino acids which are later absorbed by
Fats
Carbohydrates
Vitamins
Minerals
The two main types of food spoilage are: Chemical: Overripening, breakdown of protein leading to oxidation and rancidity. Microbial: Microorganisms attack the food leading to spoilage and in some cases food poisoning.
MENU PLANNING *, PRICING AND MENU ENGINEERING
MENU PLANNING
Texture: Foods with a similar texture can cause boredom, so some foods should be crispy and crunchy while others should be soft and mushy in texture. The size of the vegetable pieces should be consistent and uniform to make it attractive.
FOOD PRICING
Taste: Contrasting tastes like sweet and sour, hot and sour, mild and spicy go together and add to the appeal of a dish.
MENU ENGINEERING
The points to consider when designing a menu are the color of the menu, the background and the font size. All the items on the menu should carry a description of the dish so that a guest knows what to expect.
STORAGE AND CONTROLS
They point out the best items on the menu and care is taken to keep them as stars. Dogs have a low contribution margin and menu mix, they can be redesigned, replaced or removed from the menu.
STORAGE
CONTROL
The store must be conveniently located to receive the goods delivered by the suppliers. It should be equipped with both small and large, efficient, easy-to-clean weighing machines.
PLATE PRESENTATION, FOOD STYLING AND MOLECULAR GASTRONOMY
A standard serving is the amount of a particular food served to a customer; its quantity is measured in volume or weight. The portion size of each dish is determined by the management in agreement with the head of the kitchen and restaurant.
PLATE PRESENTATION
FOOD STYLING
MOLECULAR GASTRONOMY
Balance: The plate should not be too small or too big for the food. Visual arousal: The diner first sees the appearance of the food and forms an opinion about the food and how tasty it is.
LARDER AND CHARCUTERIE
The presentation could be made more attractive by avoiding overcrowding and using different colors and textures. The different types of equipment used in molecular gastronomy are dehydrators, measuring tools and scales, moulds, dishes, beaters and pastry chefs.
LARDER OR GARDE-MANGER
Cold items such as meat dishes, cold sauces, salads, salad dressing are prepared and dressed. Sauces and soups: Cold soups and sauces are mainly prepared for appetizers, as well as condiments and sauces for cold buffets.
VARIOUS TYPES OF EQUIPMENT USED IN A LARDER
The different types of ham are Bayonne ham, Black Forest ham, Westphalian ham, Prosciutto, Serrano ham. It is a hot or cold dish based on meat, poultry or poultry.
INTRODUCTION TO FOOD AND BEVERAGE SERVICE
ORGANISATION STRUCTURE OF A FOOD AND BEVERAGE DEPARTMENT
The food and beverage service area of a hotel includes restaurants (coffee, specialty, and multi-cuisine) that serve a la carte dishes, banquets (mainly function catering), room service (serving guests who require food and drinks in their rooms), bar (serves mainly alcoholic drinks and cocktails and some soft drinks). Considering the different points in a hotel, the organizational structure of a food and beverage service has a Food and Beverage (F&B) manager who is responsible for the overall department.
FOOD SERVICE EQUIPMENT
It also helps if they remember the guests' likes and dislikes for both food and drinks. In a hotel, a cafe is a 24-hour dining outlet, usually located near the hotel lobby.
MENU AND MENU PLANNING
FRENCH CLASSICAL MENU
ACCOMPANIMENTS
They are served in double-handled soup cups, with a dessert spoon placed on the right side of the lid. A small knife and fork is used, and food is served on half a plate.
FOOD SERVICE
Biryani is mainly made with mutton, but can also be made with chicken, fish and vegetables.
ENGLISH SERVICE
In another variant of this service, the dishes are presented to the host for approval. After the host's approval, the wait staff takes the food to the sideboard, distributes it, and serves the guests.
SILVER SERVICE
English service is also referred to as "Host" service because the host plays a major role in serving food to the guests. The ordered dishes are placed in front of the host by the serving staff for approval.
FRENCH SERVICE
The host then either divides them into portions and the server serves them on individual plates, or the host calls the guests' plates and distributes the food individually on the plate.
AMERICAN SERVICE
RUSSIAN SERVICE
The most important feature of this service is the presentation of the food, e.g. a whole breast served on a plate. Wait staff must be trained, as portioning must take place in front of the guests.
CAFETERIA SERVICE
GUÉRIDON SERVICE
BUFFET SERVICE
The equipment depends on the type of cart, but the types of equipment mainly used are: flare lamp, Suzette pan, carving board and chafing dish. It is a restaurant or a buffet where fried meat and poultry are carved in front of the guests and served.
ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES
Andrews, S., Handbook of Food and Beverage Management, First Edition, Tata Mc Graw-Hill, New Delhi, 2008.
ALCOHOLIC BEVERAGES
NON-ALCOHOLIC BEVERAGES
It is mainly grown in the tropics and requires 1000-1250 mm of rain per year with an ideal temperature range between 10-30°C. Tea is said to be the most preferred beverage in the world and almost half of the world's population drinks it.
Coffee
Chocolate
Aerated Drinks
Squashes and Juices
Mineral Water
It is allowed to stand for a few minutes to extract the flavor and strength and is then strained and served. When it is served black it is called espresso. Cappuccino is made with an espresso machine and milk is added under pressure to give a milky creamy frothy cream.
WINE
Andrews, S., Textbook of Food and Beverage Management, First Edition, Tata McGraw-Hill, New Delhi, 2008.
DEFINITION
CONSTITUENTS OF GRAPES
FACTORS NECESSARY FOR GROWING GRAPES FOR WINE
CLASSIFICATION OF WINES
Classification by Colour
Classification by Taste
WINE PRODUCTION PROCESS
Sparkling Wine Production Process
Alcohol is added to fully fermented wine or during the fermentation process, making the wine more robust and preventing spoilage during aging and transport. Fortified wines are divided into aperitif wines and dessert or digestive wines, which are drunk before or after a meal.
Sherry
Vermouth
Port
Madeira
WINE BY COUNTRIES France
The Loire Valley mainly produces dry white wines (about 75%), the rest are rosé and red wines. Located below Burgundy in southeastern France, it produces 90% red wines and some fine white and rosé wines.
Germany
This is a region in northeastern France that is famous for sparkling wine made primarily from Chardonnay, Pinot Noir and Pinot Meunier grapes. The main vineyards are the Côte des Blancs, the Montagne de Reims, which mainly produces Pinot Noir, and the Vallêê de la Marne, which mainly produces Pinot Noir and Pinot Meunier.
Italy
