A SYNOPSISOn

A USES OF WINE IN CONTINENTAL COOKERY

Submitted in partial fulfillment of the requirement of the Degree of Bachelor of Science

inHospitality and Hotel Administration

Under the Guidance of : Submitted by:-Ms. Sujata Mathur Dharmesh KumarMr. Gaurav Vishal B.Sc.(Hospitality). Sem. VI

Roll. No. : 122983

INSTITUTE OF HOTEL MANAGEMENTLUCKNOW

Session : 2012-151

INTRODUCTION

Continental cuisine, or alternatively Continental cuisine, is a generalised term

collectively referring to the cuisines of Europe and other Continental countries.[1] Continental cuisine or Continental cuisine includes that of Europe including

(depending on the definition) that ofRussia,[1] as well as non-indigenous cuisines

of North America, Australasia, Oceania, andLatin America, which derive

substantial influence from Continental settlers in those regions. The term is used

by East Asians to contrast with Asian styles of cooking.[2] (This is analogous to

Westerners referring collectively to the cuisines of East Asian countries asAsian

cuisine.) When used by Westerners, the term may sometimes refer more

specifically to cuisine in Europe or continental; in this context, a synonym

is Continental cuisine, especially in British English.

INTRODUCTION

The production of wine is indeed a process of complex nature, from

the initial wine grape nurturing at the vineyard to the winery

activities to extract the juices from these grapes. To what extent

do these activities consume energy and produce emissions,

however? In the past this area of beverage production has not

come under much scrutiny as far as environmental loads, due to

the nature of its resources and production. Therefore, the life cycle

of wine will be explored to further detail stages in the process of

concern and to provide areas of improvement in account of

sustainability to health and the environment.

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In recent years, new product on the market, ecological wine (or

organic wine) has been emerging with quite rapid success, along

with many other organic foods which now see popular demand.

But, what exactly makes eco-wine more fashionable? Upon the

mere mentioning of the term “eco-wine,” a reaction from many of

the general public is of conundrum and concern. This follows by

the words, “what is it, and what makes it different?”

Consequently, a thrill to learn more ensues. Wine is indeed a drink

of luxurious and social status, and the assumption that a particular

wine is of environmental concern only adds to the novelty and

conversational value associated with its consumption.

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OVERVIEW OF THE WINE PRODUCTION PROCESS

Wine production is a technique of great regard and complexity to

produce a beverage enjoyed worldwide. The process begins at the

vineyard, where wine grapes using special techniques for cultivating and

maintaining the crop, depending upon the species of grape and type of

wine associated. Thereafter, the grapes are harvested, upon which they

are then either extracted of their juices, called the must, in a process

called crushing either mechanically or by treading, the traditional

method of basically stepping on the grapes in a large container. Red

wines, as described in this report, are fermented with their skins and

pips, from which alcohol that is produced during the fermenting process

will begin to extract colouring and tannins of the skins and seeds, giving

wine its colour. Fermentation commences by adding the juices and skins

together, which contain natural yeasts then producing alcohol and

carbon dioxide. Henceforth, the wine is then introduced into a series of

processes called clarifying where the skins and other debris are filtered,

fined and kept at constant temperature. Hereafter wine undergoes

measures to ensure that the wine will not spoil and produce haze, called

stabilization by addition of chemicals and constant temperature storage.

Wine must then be aged for some time, in a process named aging, and

thereafter bottled and transported to the end user. The whole process can

take considerable time, from several months to years depending upon the

degree of quality to be achieved.

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OBJECTIVE

From the details and data associated with the production cycle in the

wine production industry, a life cycle assessment shall provide

information on relevant impacts to environment, human health and more

of wine production. The contributions of each sub-process is of great

importance in order to classify wine and know the areas which create the

most problems, to be later compared and discussed about with further

context to a new type of wine, ecological wine or organic wine.

Subsequent to the investigation into the life cycle of regular wine

production, the ecological variety will be compared, not with numbers,

but by the areas which it employs as a way to reduce impacts to the

environment. Shortcomings in the process of regular wine will be thus

compared with areas of highlight for ecological wine, and the efficiency

of each stage justified. Therefore, the following report wishes to conduct

an assessment of whether or not an ecological product, such as wine, is

truly more sustainable or comparatively equal to its normal counterpart.

The report also aims to identify whether the labelling of “ecological”

wine is fair to class, while the regular wine will be compared, in turn, to

assess its impacts and possible similarities with an ecological product.

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In retrospect, the specific aims of this report shall include:

Extent at which activities consume energy and introduce

emissions in wine production.

Identify the crucial activities/stages in the wine production

which establish the largest impacts.

Classify which activities ecological wine aims to explore to

reduce impacts.

Judge the true nature of ecological wine in respect to regular

wine

LIST OF TERMS USED

Vineyard- The farm where wine grapes are grown for wine

production.

Wine grapes- Special grapes used for wine production .

Viticulture- The science, cultivation and study of grape growing.

Fermentation- The process by which grape sugar turns into

alcohol and carbon dioxide.

Winery- A winery is a facility where fruit, usually grapes, is

processed into wine. Some wineries are located on the same site as the

vineyard whose grapes they process, while others process grapes they

purchase from vineyards many away from their production site.

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Clarification- umbrella term for a host of processes designed to

ensure wine is crystal clear, including fining, filtration and

refrigeration.

Treading(Crushing)- an important winemaking operation

involving literally pressing the juice (white wines) or astringent press

wine out of the skins.

Stabilization- umbrella term for all the winemaking operations

designed to stop wines developing a fault in bottle such as a haze,

cloud or fizz, no matter what the storage conditions. It is practiced

most brutally on everyday wines.

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RESEARCH OBJECTIVES

1. To find the Overview of wines in Continental cooking.

2. To find the Cuisine of wines in Continental cooking.

3. To find the Food of wines in Continental cooking.

4. To find the Dishes of wines in Continental cooking.

5. To find the Dining of wines in Continental cooking.

6. To find the Receipes of wines in Continental cooking.

7. To find the Food Style of wines in Continental cooking.

8. To find the Food Equipment of wines in Continental cooking.

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METHODOLOGY

1. Desk research, which includes: books, Internet, magazines and journals.

2. Through personal and telephonic interviews.

3. Through correspondence with export managers, owners of vineyards and

eminent people in the industry by means of e-mail and paper mail.

4. By attending shows, seminars, lectures, talks, forums, etc.

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LIMITATIONS

1. Non-availability of appropriate books regarding the subject.

2. Contradictory statements regarding Continental food in different books.

3. Lack of opportunities to solve queries regarding Continental Food.

4. Since the subject of Continental food is a very new one, gaining

knowledge from the people concerned was very difficult as few experts

are available in this field.

5. Trying to gain access to these experts to interview them was another

problem.

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DATA ANALYSIS

Q.1 How often do you dine out?

Weekly

Fortnightly

Monthly

Seldom go out

As shown in pie-chart 39% consumer consumes Continental food weekly and 23% consumes

fortnightly so that we can say 62% consumers consumes both weekly & fortnightly.

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40%

23%

19%

19% weekly

fortnightly

monthly

seldom go out

Q.2 When you dine out which cuisine do you pefer the most?

Continental

Punjabi

Gujrati

Chinese

29%

36%

20%

15%

AwadhiPunjabiGujratiChinese

Above pie- chart shows that 36% consumers prefer Continental cuisine ;29% consumers prefer

Continental cuisine; 20% Gujrati cuisine and 15% Chinese.

Q.3 How did you come to know about this cuisine?

Friends

Television

Newspaper

Any other source

7%

26%

67%

friendstelevisionnews paperany other source

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This is shown in pie-chart that 67% consumers come to know about Continental cuisine through

friends;26% consumers through news paper;7% through television and 0% through any other

source.

Q.5 Which of the Continental cuisine characteristics do you prefer the most?

Spices and Flavour

Richness of cuisine

Cooking Methods

All the above

30%

15%15%

40% spices and flavourrichnesscooking methodsall the above

Above pie- chart shows that 40% consumers like all the qualities of

Continental cuisine;30% enjoys spices and flavour .

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Q.6 What shortcomings do you feel that Continental cuisine has?

Too rich

Too oily

Lengthy cooking Methods

All the above

Unavailability of authentic cuisine at your place

15%

15%

40%

30% too richtoo oilyunavailabilityall the above

As shown in pie- chart 40% consumer feel that it is unavailable at their place;30% feel that it is

too oily and too rich & 30% feel all the short comings it has.

Q.7 How do you think that any changes in the Continental cuisine will help in the

betterment of the same?

Yes

No

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75%

25%yesno

75% consumer feels that Continental food is already so good So it does not need any changes.

Q.8 How do you rate the aroma of Continental food?

Excellent

Good

Fine

Poor

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54%33%

10%

3%

excellentgoodfinepoor

As shown in pie – chart 54% consumers rate the aroma of Continental food excellent;33% rate

good;10% rate its taste fine & only 3% rate poor.

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Q.9 How often do you cook Continental cuisine?

Daily

Weekly

Fortnightly

Do not cook

Research shows that 39% consumers cook Continental food weekly at there home & 23%

made fortnightly.

Q.10 How do you rate the taste of Continental food ?

Excellent

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40%

23%

19%

19%weeklyfortnightlymonthlydo not cook

Good

Fine

Poor

As shown in pie – chart 52% consumers rate the taste of Continental food excellent; 35% rate

good;8% rate its taste fine & only 5% rate poor.

Q.11. How do you rate the quality of Continental food ?

Excellent

Good

Fine

Bad

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52%35%

8%5%

excellentgoodfinepoor

40%

23%

19%

19%excellentgoodfinebad

As shown in pie chart 39% consumer rate quality of Continental food excellent; 23% rate it

good; 19%rate it fine; and 19%rate it bad.

Q.12 How do you rate the Presentation of Continental food ?

Excellent

Good

Fine

Poor

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40%

23%

19%

19%excellentgoodfinebad

51%35%

10%4%

excellent

good

fine

poor

As shown in pie – chart 51% consumers rate the presentation of Continental food excellent;35%

rate good;10% rate its taste fine & only 4% rate poor.

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CONCLUSION

One of the old & richest cuisine of India has now become limited in small

region.

They has been great attempt at bringing back the glory of the past.

There are no famous chefs except chef qureshi who really done the great

work for the Cuisine of Continental .

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BIBLIOGRAPHY

INTERNET

www.google.com

www.ask.com

NEWSPAPER

Hindustan Times

The Times of India

MAGAZINE

First City

FHRAI

Hotelier

HOTEL

Clark Awadh, Lucknow

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CHAPTER SCHEME

Preface

Research objectives

Review of literature

Research methodology

Data analysis & interpretation

Conclusions & recommendations

Appendix

Bibliography

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