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






2. 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






3. Fuller bodied more bitter than lager






4. Dark ale -sweet -strong -malt flavor






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






6. Poultry - fish and egg entrees






7. Sherry






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






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






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






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






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






13. France: Bordeaux and Burgundy -Champagne and Cognac






14. Style of beer brewing pilsen -czech republic






15. Chianti






16. 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






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. Port






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






20. Clear light bodied






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






22. Any course - from dry to sweet






23. Corn mixed with rye






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






25. Distilled from wine - cognacs from france






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






27. Any game or red meat






28. Any course from dry to sweet.






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






30. Year in which a wines grapes were harvested






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






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






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






34. Bar is liable for injuries caused by intoxicated customers






35. Riesling






36. Canada -Australia -South America -South Africa






37. Any game or red meat






38. Liquid that has been fermented and distilled






39. Bordeaux -burgundy -champagne -cognac






40. Properly screen and hire bar personnel spotters bank switch






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






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






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






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






45. Poultry -fish - egg entrees






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