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






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






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






4. 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






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






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






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






8. Any game or red meat






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






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






11. Canada -Australia -South America -South Africa






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






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. Dark ale -sweet -strong -malt flavor






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






16. Any course - from dry to sweet






17. Year in which a wines grapes were harvested






18. Chianti






19. Liquid that has been fermented and distilled






20. Poultry - fish and egg entrees






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






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






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






24. Any game or red meat






25. Bar is liable for injuries caused by intoxicated customers






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






27. Any course from dry to sweet.






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






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






30. Distilled from wine - cognacs from france






31. Riesling






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






33. Bordeaux -burgundy -champagne -cognac






34. Clear light bodied






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






36. Style of beer brewing pilsen -czech republic






37. Properly screen and hire bar personnel spotters bank switch






38. 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






39. Corn mixed with rye






40. France: Bordeaux and Burgundy -Champagne and Cognac






41. Fuller bodied more bitter than lager






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






43. Port






44. Sherry






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






46. Poultry -fish - egg entrees