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. Style of beer brewing pilsen -czech republic






2. Liquid that has been fermented and distilled






3. Corn mixed with rye






4. Any game or red meat






5. Riesling






6. Canada -Australia -South America -South Africa






7. Bar is liable for injuries caused by intoxicated customers






8. Distilled from wine - cognacs from france






9. 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






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






11. 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






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






13. Poultry - fish and egg entrees






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






15. Any course from dry to sweet.






16. France: Bordeaux and Burgundy -Champagne and Cognac






17. Sherry






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






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






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






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






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






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






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






25. Any game or red meat






26. Properly screen and hire bar personnel spotters bank switch






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






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






29. Clear light bodied






30. Year in which a wines grapes were harvested






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






32. 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






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






34. Fuller bodied more bitter than lager






35. Port






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






37. Dark ale -sweet -strong -malt flavor






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






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






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






41. Any course - from dry to sweet






42. Poultry -fish - egg entrees






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






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






45. Bordeaux -burgundy -champagne -cognac






46. Chianti