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






2. 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






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






4. Dark ale -sweet -strong -malt flavor






5. Sherry






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






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






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






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






10. Canada -Australia -South America -South Africa






11. Distilled from wine - cognacs from france






12. Properly screen and hire bar personnel spotters bank switch






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






14. France: Bordeaux and Burgundy -Champagne and Cognac






15. Bordeaux -burgundy -champagne -cognac






16. Any game or red meat






17. Liquid that has been fermented and distilled






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






19. Bar is liable for injuries caused by intoxicated customers






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






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






22. 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






23. Port






24. Style of beer brewing pilsen -czech republic






25. Any course - from dry to sweet






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






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






28. Fuller bodied more bitter than lager






29. Any game or red meat






30. Year in which a wines grapes were harvested






31. 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






32. Any course from dry to sweet.






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






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






35. Corn mixed with rye






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






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






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






39. Poultry - fish and egg entrees






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






41. Chianti






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






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






44. Poultry -fish - egg entrees






45. Riesling






46. Clear light bodied