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






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






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






4. Any course from dry to sweet.






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






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






7. Year in which a wines grapes were harvested






8. Chianti






9. Bar is liable for injuries caused by intoxicated customers






10. Riesling






11. Bordeaux -burgundy -champagne -cognac






12. 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






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






14. Fuller bodied more bitter than lager






15. France: Bordeaux and Burgundy -Champagne and Cognac






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






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






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






19. 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






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






21. Style of beer brewing pilsen -czech republic






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






23. Dark ale -sweet -strong -malt flavor






24. Any game or red meat






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






26. Sherry






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






28. Distilled from wine - cognacs from france






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






30. Properly screen and hire bar personnel spotters bank switch






31. Liquid that has been fermented and distilled






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






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






34. Canada -Australia -South America -South Africa






35. Any game or red meat






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






37. Poultry -fish - egg entrees






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






39. Poultry - fish and egg entrees






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






41. Port






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. Corn mixed with rye






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






45. Any course - from dry to sweet






46. Clear light bodied







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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