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. Any game or red meat






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






3. Any game or red meat






4. Distilled from wine - cognacs from france






5. Port






6. Clear light bodied






7. 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






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






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






10. Sherry






11. Any course from dry to sweet.






12. Poultry - fish and egg entrees






13. France: Bordeaux and Burgundy -Champagne and Cognac






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






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






16. Fuller bodied more bitter than lager






17. Corn mixed with rye






18. Canada -Australia -South America -South Africa






19. Dark ale -sweet -strong -malt flavor






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






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






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






23. Poultry -fish - egg entrees






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






25. Liquid that has been fermented and distilled






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






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






28. Any course - from dry to sweet






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






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






31. Riesling






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






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






34. Properly screen and hire bar personnel spotters bank switch






35. Chianti






36. Bar is liable for injuries caused by intoxicated customers






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






38. 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






39. Year in which a wines grapes were harvested






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






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






42. 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






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






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






45. Bordeaux -burgundy -champagne -cognac






46. Style of beer brewing pilsen -czech republic