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Introduction To Hospitality: Bars

Subject : hospitality
  • Answer 46 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Is brewed from water - malt - yeast and hops. Water accounts for 85-89% of the finished product

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

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

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

5. Any game or red meat

6. Any course from dry to sweet.

7. Chianti

8. Style of beer brewing pilsen -czech republic

9. Poultry - fish and egg entrees

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

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

12. Dark ale -sweet -strong -malt flavor

13. 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

14. Any game or red meat

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

16. Year in which a wines grapes were harvested

17. Port

18. Corn mixed with rye

19. Bar is liable for injuries caused by intoxicated customers

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

21. Distilled from wine - cognacs from france

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

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

24. Bordeaux -burgundy -champagne -cognac

25. 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

26. Any course - from dry to sweet

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

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

29. Fuller bodied more bitter than lager

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

31. Sherry

32. Liquid that has been fermented and distilled

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

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

35. Clear light bodied

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

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

38. Canada -Australia -South America -South Africa

39. Properly screen and hire bar personnel spotters bank switch

40. Riesling

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

42. 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

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

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

45. France: Bordeaux and Burgundy -Champagne and Cognac

46. Poultry -fish - egg entrees