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 game or red meat






2. Poultry - fish and egg entrees






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






4. Port






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






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






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






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






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






10. Sherry






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






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






13. 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






14. Bordeaux -burgundy -champagne -cognac






15. Bar is liable for injuries caused by intoxicated customers






16. Riesling






17. 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






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






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






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






21. Chianti






22. Poultry -fish - egg entrees






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






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






25. Year in which a wines grapes were harvested






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






27. Style of beer brewing pilsen -czech republic






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






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






30. Fuller bodied more bitter than lager






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






32. Corn mixed with rye






33. Any course from dry to sweet.






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






35. Any game or red meat






36. Clear light bodied






37. Distilled from wine - cognacs from france






38. Any course - from dry to sweet






39. Liquid that has been fermented and distilled






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






41. Dark ale -sweet -strong -malt flavor






42. Canada -Australia -South America -South Africa






43. Properly screen and hire bar personnel spotters bank switch






44. 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






45. France: Bordeaux and Burgundy -Champagne and Cognac






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