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 course from dry to sweet.






2. Any game or red meat






3. Properly screen and hire bar personnel spotters bank switch






4. Liquid that has been fermented and distilled






5. Chianti






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






7. Bar is liable for injuries caused by intoxicated customers






8. Riesling






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






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






11. Port






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






13. Poultry -fish - egg entrees






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






15. Any course - from dry to sweet






16. Sherry






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






18. Fuller bodied more bitter than lager






19. Style of beer brewing pilsen -czech republic






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






21. Corn mixed with rye






22. 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






23. Canada -Australia -South America -South Africa






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






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






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






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






28. Any game or red meat






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






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






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






32. Poultry - fish and egg entrees






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






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






35. Bordeaux -burgundy -champagne -cognac






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






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






38. France: Bordeaux and Burgundy -Champagne and Cognac






39. 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






40. Distilled from wine - cognacs from france






41. Year in which a wines grapes were harvested






42. Dark ale -sweet -strong -malt flavor






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






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






45. 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






46. Clear light bodied