Test your basic knowledge |

Introduction To Hospitality: Bars

Subject : hospitality
Instructions:
  • Answer 46 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. Poultry -fish - egg entrees






2. Type of grape from which wines are made ad for which they are named






3. Any course from dry to sweet.






4. Liquid that has been fermented and distilled






5. Restaurant bars -hotel bars -night clubs - microbreweries - sports bars - coffee shops






6. Safeguards the company's assets - provides reliable accounting records - promotes operating eficiency - encourages adherence o poliicles - physical count is the key to success






7. Gin from juniper berries - rum light is from sugarcane - dark is from molasses - tequila - white-unage; silver-aged up to 3 years; golden-aged in oak for 2-4 years vodka lacks color -odor - and flavor






8. Water -malt ground barley - yeast fermenting agent - hops






9. Any game or red meat






10. Corn mixed with rye






11. Riesling






12. Bar is liable for injuries caused by intoxicated customers






13. Sherry






14. Drinks made by mixing 2 or more ingredients - stirred -shaken - or blended






15. Canada -Australia -South America -South Africa






16. Chianti






17. Smaller breweries -locally made and distributed - rock bottom -karl strauss - sierra nevada -samuel adams






18. Properly screen and hire bar personnel spotters bank switch






19. Made from a fermented mash of grain to which malt -in the form of barley is added - scotch whisky - smokey kilns - irish whisky - not dried milder - bourbon whisky corn mixed with rye - canadian whisky - from corn






20. Year in which a wines grapes were harvested






21. Actually a category of red -remove skin early in fermentation






22. Softness and smoothness - richness and thickness - correspond to touch and temperature






23. Bordeaux -burgundy -champagne -cognac






24. Port






25. Style of beer brewing pilsen -czech republic






26. Liquor's alcohal content - in us proof is twice the % of alchohol






27. California -North and Central Coat (Napa and Sonoma) -Great Central Valley -Southern California -New York -Oregon and Washington






28. Clear light bodied






29. Distilled from wine - cognacs from france






30. Made from red grapes -coloring from grape skins - cabernet sauvignon and pinot noir






31. Fuller bodied more bitter than lager






32. The bar is liable if - they serve a minor - they serve a person who is intoxicated






33. Dark ale -sweet -strong -malt flavor






34. Poultry - fish and egg entrees






35. Physical bar setup critical for effectiveness - stations properly placed - location of well versus call brands - relationship of beer






36. France: Bordeaux and Burgundy -Champagne and Cognac






37. Made from white grapes -age and mature faster than red wines - riesling - chenin blanc






38. The heavier the food - the heavier the wine -Champagne can be served throughout a meal -When a dish is cooked with wine it is best served with that wine -Sweet wines should be served with foods that are not too sweet






39. Is brewed from water - malt - yeast and hops. Water accounts for 85-89% of the finished product






40. A mixture of grape pulp -skins -seeds - and stems






41. Any game or red meat






42. A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide






43. Fruity - minty - and herbal - nutty - cheesy - smoky -






44. Training for the responsible service - sale - and consumption of alcohol - to prevent intoxication -underage drinking - and drunk driving - servsafe alcohol






45. Racking -maturing -aging a wine -filtering -fining -clarifying - bottling






46. Any course - from dry to sweet