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Bar Basics

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. What creates the carbonation in beer?
It is a lighter beer - It is made with lager yeast - It is bottom fermented
For flavor - lends bitterness - citrus - herbal - natural preservative - Helps keep the head on the beer
Starts like distilled beer - Gets 70% of its flavor from barrels
The addition of Co2.

2. 2 viable varieties of coffee beans
Blanco Tequila - Cointreau - Lime juice - salt-rimmed glass - lime
White wine - cassis - lemon twist - Kir Royale is with Champagne
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
Arabica - Robusta

3. Name 2 aromatized wines
A julep strainer
London Dry - Bombay - Plymouth - Old Tom - Small batch
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness
Vermouth - Sherry - Madeira - Sangria

4. Describe Antica Formula
A vermouth in the sweet category - sweet with vanilla undertones
London Dry - Bombay - Plymouth - Old Tom - Small batch
The action of yeast on sugar in a solution - which breaks down the sugar into carbon dioxide and alcohol.
herbal infusions that do not contain tea.

5. 7 steps to making spirits
White or sliver - unaged - golden - dark - black - aged - caramel - molasses - Anejo - longer aging - Spiced/flavored
collect fruit - grain or plant - crush - if grain - malt and brew - extract sugar - ferment - distillation - cool and collect alcohol - barrel aging
employee - guests - community - suppliers - investors
Sweetened - fortified & aromatized red wine with quinine.

6. What does POS stand for?
Point of Sale
hops - water - yeast - malted barley
herbal infusions that do not contain tea.
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness

7. What is fermentation?
Distilling fermented sugar and water - sugar cane - molasses - may be barrel aged
Flavored with junipers - cereal grains - not aged
The action of yeast on sugar in a solution - which breaks down the sugar into carbon dioxide and alcohol.
Pernod - Campari - Pimms Cup

8. 4 major ingredients for making beer
A tequila made from at least 51% blue agave such as Cuervo Gold.
Sweet - typically dark red - Dry - Clear or straw - Blanc - Clear - sweet
A whiskey made in Scotland from a single distillery by double distillation in pot stills
hops - water - yeast - malted barley

9. 5 Stakeholders of enlightened hospitality
A liqueur made from black currants
Starts like distilled beer - Gets 70% of its flavor from barrels
employee - guests - community - suppliers - investors
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.

10. What type of strainer is used for stirred drinks?
A julep strainer
hot water with 1 shot of espresso
Wheat beer - IPA - Brown Ale - Pale Ale
A whiskey made in Scotland from a single distillery by double distillation in pot stills

11. Tequila
how you make someone feel - in a positive way.
A julep strainer
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.
White wine - cassis - lemon twist - Kir Royale is with Champagne

12. Why is malted barley used in beer?
For flavor - lends bitterness - citrus - herbal - natural preservative - Helps keep the head on the beer
It gives the malty flavor - It has enzymes to convert starch into sugar - It is the engine - gives body to beer - The length of malting & toasting gives the flavor profile.
Proof is 2x the ABV.
collect fruit - grain or plant - crush - if grain - malt and brew - extract sugar - ferment - distillation - cool and collect alcohol - barrel aging

13. Describe Lillet
Slightly sweet aperitif wine made with 85% Bordeaux and 15% citrus liqueur
A julep strainer
A Boston Shaker
A fortified and aromatized wine made with white grapes - color is added.

14. Mescal
A vermouth in the sweet category - sweet with vanilla undertones
The action of yeast on sugar in a solution - which breaks down the sugar into carbon dioxide and alcohol.
Citron Vodka - Cointreau - cranberry and fresh-squeezed lime juice
Is made from other agave species and also must come from Mexico

15. 5 core emotional skills
Drip - steep - espresso
welcome - friendly - courteous - knowledgeable - efficient - well-timed - flexible - consistency - effective communication - instill trust - exceed expectations
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.

16. Ingredients in a Cosmo
Citron Vodka - Cointreau - cranberry and fresh-squeezed lime juice
Convenience to the customer - estimates customer flow - records customer information
Slightly sweet aperitif wine made with 85% Bordeaux and 15% citrus liqueur
A vermouth in the sweet category - bitter tasting

17. Describe a Champagne cocktail
employee - guests - community - suppliers - investors
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness
Champagne - sugar cube - bitters - lemon twist
an espresso with a dollop of steamed milk on top

18. When is a cocktail shaken?
Pilsner - pale lager - American Lager - Oktoberfest
When is contains non- alcoholic mixers or juices.
A fortified and aromatized wine made with white grapes - color is added.
Kir - Kir Royale - Champagne Cocktail - Bellini - Wine Spritzer

19. 3 Advantages of Opentable
Convenience to the customer - estimates customer flow - records customer information
Kir and Kir Royale
Wheat beer - IPA - Brown Ale - Pale Ale
A julep strainer

20. Ingredients in a Martini
London Dry Gin - Dry Vermouth - pimento-stuffed olive or lemon peel
Vermouth - Sherry - Madeira - Sangria
he item used to hold the coffee puck and pulls the water through.
welcome - friendly - courteous - knowledgeable - efficient - well-timed - flexible - consistency - effective communication - instill trust - exceed expectations

21. Gin styles
If an entree takes some time to prepare - suggest an appetizer. - Suggest premium liquors.
White wine with seltzer water
London Dry - Bombay - Plymouth - Old Tom - Small batch
Campari - Gin - Sweet Vermouth

22. Macchiato
Pilsner - pale lager - American Lager - Oktoberfest
It is a fuller body beer - It is made with ale yeast - It is top fermented
an espresso with a dollop of steamed milk on top
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants

23. What is the proof of ABV?
Prosecco with white peach puree
Alcohol by volume
Angostura - Peychaud - Fee Brothers - Regan's Bitters
Proof is 2x the ABV.

24. What is the name of the creamy emulsion on top of a brewed espresso?
If an entree takes some time to prepare - suggest an appetizer. - Suggest premium liquors.
Crema
Pilsner - pale lager - American Lager - Oktoberfest
Kir and Kir Royale

25. Describe a Bellini
A vermouth in the sweet category - sweet with vanilla undertones
Prosecco with white peach puree
A colorless volatile - flammable liquid that is obtained by distilling
Vermouth - Sherry - Madeira - Sangria

26. Rum
Champagne - sugar cube - bitters - lemon twist
herbal infusions that do not contain tea.
Distilling fermented sugar and water - sugar cane - molasses - may be barrel aged
Made from cereal grains - Never comes in contact with smoke

27. Cappuccino
A tequila made from at least 51% blue agave such as Cuervo Gold.
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
A julep strainer
Angostura - Peychaud - Fee Brothers - Regan's Bitters

28. Doppio
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
a 'flower' added to beer for flavor
a double espresso
Drip - steep - espresso

29. How does the host impact a restaurant?
A hawthorn strainer
collect fruit - grain or plant - crush - if grain - malt and brew - extract sugar - ferment - distillation - cool and collect alcohol - barrel aging
Cinnamon roast - Vienna roast - Italian roast - French roast
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.

30. What is the common vessel used to age whiskey?
White wine - cassis - lemon twist - Kir Royale is with Champagne
For flavor - lends bitterness - citrus - herbal - natural preservative - Helps keep the head on the beer
a double espresso
Oak barrels

31. Why suggestive selling?

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32. Vodka
The guest's experiencey - Check average
Distilled - not aged - rye - wheat or potato
Arabica - Robusta
The addition of Co2.

33. Espresso Americano
Alcohol by volume
It is a fuller body beer - It is made with ale yeast - It is top fermented
hot water with 1 shot of espresso
Blanca - Reposado - Anejo - Extra Anejo

34. What goes in first when mixing a drink?
The juice
an espresso with a dollop of steamed milk on top
Pilsner - pale lager - American Lager - Oktoberfest
Distilled - not aged - rye - wheat or potato

35. Up-selling examples
white - green - oolong - black
If an entree takes some time to prepare - suggest an appetizer. - Suggest premium liquors.
A liqueur made from black currants
A julep strainer

36. Irish Whiskey
Bitter - bright red - Italian aperitif infused with herbs and fruit in alcohol and water.
A whiskey made in Scotland from a single distillery by double distillation in pot stills
Campari - Gin - Sweet Vermouth
Made from cereal grains - Never comes in contact with smoke

37. Canadian Whiskey
Made in Scotland - Grains are smoked over peat after malted
Is made from Corn
When is contains non- alcoholic mixers or juices.
Must be made in TN - Must undergo the Lincoln Co. Process - Must have bourbon indicators

38. What is distillation?
London Dry Gin - Dry Vermouth - pimento-stuffed olive or lemon peel
The separation of alcohol from fermented liquid by heating to vaporize the alcohol then condensing the vapors.
hot water with 1 shot of espresso
welcome - friendly - courteous - knowledgeable - efficient - well-timed - flexible - consistency - effective communication - instill trust - exceed expectations

39. What does ABV stand for?
Alcohol by volume
Crema
It gives the malty flavor - It has enzymes to convert starch into sugar - It is the engine - gives body to beer - The length of malting & toasting gives the flavor profile.
a double espresso

40. What is a porta filter?
A whiskey made in Scotland from a single distillery by double distillation in pot stills
The juice
he item used to hold the coffee puck and pulls the water through.
a double espresso

41. What is the metal cup used for mixing drinks called?
Pilsner - pale lager - American Lager - Oktoberfest
A colorless volatile - flammable liquid that is obtained by distilling
herbal infusions that do not contain tea.
A Boston Shaker

42. Tequila types from newest to oldest
Must be made in TN - Must undergo the Lincoln Co. Process - Must have bourbon indicators
Blanca - Reposado - Anejo - Extra Anejo
Wheat beer - IPA - Brown Ale - Pale Ale
Drip - steep - espresso

43. Latte
White or sliver - unaged - golden - dark - black - aged - caramel - molasses - Anejo - longer aging - Spiced/flavored
espresso with more steamed milk than a cappuccino
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
Rye Whiskey - Sweet Vermouth - Angostura Bitters - a cherry

44. 3 pieces of information a server should point out to a guest on a wine label
Kir and Kir Royale
Oak barrels
Rye Whiskey - Sweet Vermouth - Angostura Bitters - a cherry
Varietal - Vintage - Name of Producer

45. Name 4 Classic Aperitif cocktails
Cinnamon roast - Vienna roast - Italian roast - French roast
It is a fuller body beer - It is made with ale yeast - It is top fermented
Kir - Kir Royale - Champagne Cocktail - Bellini - Wine Spritzer
he item used to hold the coffee puck and pulls the water through.

46. Ingredients in a Margarita
Blanco Tequila - Cointreau - Lime juice - salt-rimmed glass - lime
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
an espresso with a dollop of steamed milk on top
Wheat beer - IPA - Brown Ale - Pale Ale

47. What is tisane?
Hospitality is a feeling - service is an action.
herbal infusions that do not contain tea.
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness

48. Name 4 lagers
Pilsner - pale lager - American Lager - Oktoberfest
The separation of alcohol from fermented liquid by heating to vaporize the alcohol then condensing the vapors.
Must be made in TN - Must undergo the Lincoln Co. Process - Must have bourbon indicators
Pernod - Campari - Pimms Cup

49. Tennessee Whiskey
espresso with more steamed milk than a cappuccino
Is a flavored tea
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
Must be made in TN - Must undergo the Lincoln Co. Process - Must have bourbon indicators

50. Bourbon
Must be 51% corn - Are aged in new charred white oak barrels a minimum of 2 years
Kir and Kir Royale
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
It is a fuller body beer - It is made with ale yeast - It is top fermented