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Bar Basics

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
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. 7 steps to making spirits
The addition of Co2.
collect fruit - grain or plant - crush - if grain - malt and brew - extract sugar - ferment - distillation - cool and collect alcohol - barrel aging
Hospitality is a feeling - service is an action.
Base alcohol - Perfuming agent - Body

2. What goes in first when mixing a drink?
White or sliver - unaged - golden - dark - black - aged - caramel - molasses - Anejo - longer aging - Spiced/flavored
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
A hawthorn strainer
The juice

3. 4 major ingredients for making beer
hot water with 1 shot of espresso
White or sliver - unaged - golden - dark - black - aged - caramel - molasses - Anejo - longer aging - Spiced/flavored
A vermouth in the sweet category - sweet with vanilla undertones
hops - water - yeast - malted barley

4. Define spirits
Rye Whiskey - Sweet Vermouth - Angostura Bitters - a cherry
A colorless volatile - flammable liquid that is obtained by distilling
Blanco Tequila - Cointreau - Lime juice - salt-rimmed glass - lime
The guest's experiencey - Check average

5. When is a cocktail stirred?
The juice
When it is a clear cocktail
Pilsner - pale lager - American Lager - Oktoberfest
Pernod - Campari - Pimms Cup

6. Describe Antica Formula
The guest's experiencey - Check average
A hawthorn strainer
Convenience to the customer - estimates customer flow - records customer information
A vermouth in the sweet category - sweet with vanilla undertones

7. When is a cocktail shaken?
Kir - Kir Royale - Champagne Cocktail - Bellini - Wine Spritzer
Cinnamon roast - Vienna roast - Italian roast - French roast
When is contains non- alcoholic mixers or juices.
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants

8. Successful suggestive selling requires
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants
It is a lighter beer - It is made with lager yeast - It is bottom fermented
a double espresso
For flavor - lends bitterness - citrus - herbal - natural preservative - Helps keep the head on the beer

9. Describe Punt E Mes
Is a flavored tea
A vermouth in the sweet category - bitter tasting
For flavor - lends bitterness - citrus - herbal - natural preservative - Helps keep the head on the beer
Cinnamon roast - Vienna roast - Italian roast - French roast

10. Describe Campari
Convenience to the customer - estimates customer flow - records customer information
an espresso with a dollop of steamed milk on top
Bitter - bright red - Italian aperitif infused with herbs and fruit in alcohol and water.
It is a fuller body beer - It is made with ale yeast - It is top fermented

11. What does POS stand for?
Point of Sale
A hawthorn strainer
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.
A Boston Shaker

12. Describe a Bellini
Prosecco with white peach puree
Convenience to the customer - estimates customer flow - records customer information
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
A Boston Shaker

13. Tequila
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.
It is a fuller body beer - It is made with ale yeast - It is top fermented
A julep strainer
a 'flower' added to beer for flavor

14. 3 categories of vermouth
A whiskey made in Scotland from a single distillery by double distillation in pot stills
A julep strainer
Sweet - typically dark red - Dry - Clear or straw - Blanc - Clear - sweet
Flavored with junipers - cereal grains - not aged

15. What is a Lager?
hot water with 1 shot of espresso
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants
It is a lighter beer - It is made with lager yeast - It is bottom fermented
Convenience to the customer - estimates customer flow - records customer information

16. What is in Negroni?
Citron Vodka - Cointreau - cranberry and fresh-squeezed lime juice
Campari - Gin - Sweet Vermouth
a 'flower' added to beer for flavor
Champagne - sugar cube - bitters - lemon twist

17. What is the proof of ABV?
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness
The separation of alcohol from fermented liquid by heating to vaporize the alcohol then condensing the vapors.
Proof is 2x the ABV.
a double espresso

18. How does the host impact a restaurant?
Made in Scotland - Grains are smoked over peat after malted
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
collect fruit - grain or plant - crush - if grain - malt and brew - extract sugar - ferment - distillation - cool and collect alcohol - barrel aging
Campari - Gin - Sweet Vermouth

19. 9 characteristics of remarkable service
collect fruit - grain or plant - crush - if grain - malt and brew - extract sugar - ferment - distillation - cool and collect alcohol - barrel aging
Arabica - Robusta
Alcohol by volume
welcome - friendly - courteous - knowledgeable - efficient - well-timed - flexible - consistency - effective communication - instill trust - exceed expectations

20. Describe Lillet
Slightly sweet aperitif wine made with 85% Bordeaux and 15% citrus liqueur
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
Must be made in TN - Must undergo the Lincoln Co. Process - Must have bourbon indicators
Prosecco with white peach puree

21. What is fermentation?
The action of yeast on sugar in a solution - which breaks down the sugar into carbon dioxide and alcohol.
Is made from Corn
Cinnamon roast - Vienna roast - Italian roast - French roast
Hospitality is a feeling - service is an action.

22. Describe hospitality
how you make someone feel - in a positive way.
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants
Starts like distilled beer - Gets 70% of its flavor from barrels
Cinnamon roast - Vienna roast - Italian roast - French roast

23. Gin styles
(2) Having the guests best interest in mindy - Trying to learn what the guest really wants
London Dry - Bombay - Plymouth - Old Tom - Small batch
White or sliver - unaged - golden - dark - black - aged - caramel - molasses - Anejo - longer aging - Spiced/flavored
Oak barrels

24. What type of strainer is used for stirred drinks?
A julep strainer
Champagne - sugar cube - bitters - lemon twist
The action of yeast on sugar in a solution - which breaks down the sugar into carbon dioxide and alcohol.
Slightly sweet aperitif wine made with 85% Bordeaux and 15% citrus liqueur

25. What is the name of the creamy emulsion on top of a brewed espresso?
A Boston Shaker
Crema
A vermouth in the sweet category - bitter tasting
Must be 51% corn - Are aged in new charred white oak barrels a minimum of 2 years

26. 2 cassis based drinks
The guest's experiencey - Check average
If an entree takes some time to prepare - suggest an appetizer. - Suggest premium liquors.
Kir and Kir Royale
Made from cereal grains - Never comes in contact with smoke

27. Ingredients in a Martini
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.
Sweetened - fortified & aromatized red wine with quinine.
London Dry Gin - Dry Vermouth - pimento-stuffed olive or lemon peel
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.

28. What is the 3 legged stool of a cocktail?
A tequila made from at least 51% blue agave such as Cuervo Gold.
Base alcohol - Perfuming agent - Body
A whiskey made in Scotland from a single distillery by double distillation in pot stills
White wine with seltzer water

29. Name 4 bitters

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30. What is the metal cup used for mixing drinks called?
welcome - friendly - courteous - knowledgeable - efficient - well-timed - flexible - consistency - effective communication - instill trust - exceed expectations
A Boston Shaker
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.
Is a flavored tea

31. Name 4 Ales
Is made from the Blue Agave plant and has to come from Mexico in order to be called tequila.
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
Wheat beer - IPA - Brown Ale - Pale Ale
espresso with more steamed milk than a cappuccino

32. 3 pieces of information a server should point out to a guest on a wine label
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
A liqueur made from black currants
Proof is 2x the ABV.
Varietal - Vintage - Name of Producer

33. What is mixto tequila?
Champagne - sugar cube - bitters - lemon twist
A tequila made from at least 51% blue agave such as Cuervo Gold.
When it is a clear cocktail
Hospitality is a feeling - service is an action.

34. 3 distilled base aperitifs
Campari - Gin - Sweet Vermouth
It is a fuller body beer - It is made with ale yeast - It is top fermented
A liqueur made from black currants
Pernod - Campari - Pimms Cup

35. Tequila types from newest to oldest
hops - water - yeast - malted barley
Angostura - Peychaud - Fee Brothers - Regan's Bitters
Blanca - Reposado - Anejo - Extra Anejo
Optimistic warmth - Intelligencey - work ethicy - empathy - self-awareness

36. What is a porta filter?
A julep strainer
he item used to hold the coffee puck and pulls the water through.
Wheat beer - IPA - Brown Ale - Pale Ale
Crema

37. Why suggestive selling?

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38. Earl Grey
Distilled - not aged - rye - wheat or potato
Base alcohol - Perfuming agent - Body
Is a flavored tea
hops - water - yeast - malted barley

39. Describe Dubonnet
welcome - friendly - courteous - knowledgeable - efficient - well-timed - flexible - consistency - effective communication - instill trust - exceed expectations
Sweetened - fortified & aromatized red wine with quinine.
an espresso with a dollop of steamed milk on top
A julep strainer

40. Up-selling examples
Arabica - Robusta
If an entree takes some time to prepare - suggest an appetizer. - Suggest premium liquors.
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
Proof is 2x the ABV.

41. What is in a Wine spritzer?
White wine with seltzer water
Drip - steep - espresso
Kir - Kir Royale - Champagne Cocktail - Bellini - Wine Spritzer
Starts like distilled beer - Gets 70% of its flavor from barrels

42. The difference between hospitality and service
Rye Whiskey - Sweet Vermouth - Angostura Bitters - a cherry
Hospitality is a feeling - service is an action.
Must be 51% corn - Are aged in new charred white oak barrels a minimum of 2 years
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth

43. Ingredients in a Manhattan
By creative seating; their ability to read the customer - the restaurant - flow and timing in order to seat as many guests as possible.
Varietal - Vintage - Name of Producer
Wheat beer - IPA - Brown Ale - Pale Ale
Rye Whiskey - Sweet Vermouth - Angostura Bitters - a cherry

44. What is vermouth?
Angostura - Peychaud - Fee Brothers - Regan's Bitters
A fortified and aromatized wine made with white grapes - color is added.
Made in Scotland - Grains are smoked over peat after malted
Sweetened - fortified & aromatized red wine with quinine.

45. Irish Whiskey
Blanco Tequila - Cointreau - Lime juice - salt-rimmed glass - lime
Is made from Corn
Made from cereal grains - Never comes in contact with smoke
If an entree takes some time to prepare - suggest an appetizer. - Suggest premium liquors.

46. Name 4 Classic Aperitif cocktails
Distilled - not aged - rye - wheat or potato
Kir - Kir Royale - Champagne Cocktail - Bellini - Wine Spritzer
A whiskey made in Scotland from a single distillery by double distillation in pot stills
Is made from Corn

47. Tennessee Whiskey
Arabica - Robusta
Must be made in TN - Must undergo the Lincoln Co. Process - Must have bourbon indicators
Angostura - Peychaud - Fee Brothers - Regan's Bitters
The guest's experiencey - Check average

48. Describe cassis
A colorless volatile - flammable liquid that is obtained by distilling
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
A liqueur made from black currants
A hawthorn strainer

49. 5 Stakeholders of enlightened hospitality
a double espresso
espresso with more steamed milk than a cappuccino
employee - guests - community - suppliers - investors
A hawthorn strainer

50. Cappuccino
It is a lighter beer - It is made with lager yeast - It is bottom fermented
Hospitality is a feeling - service is an action.
1/3 espresso - 1/3 steamed milk - 1/3 steamed froth
a 'flower' added to beer for flavor