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






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






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






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






5. Any game or red meat






6. Any course from dry to sweet.






7. Chianti






8. Style of beer brewing pilsen -czech republic






9. Poultry - fish and egg entrees






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






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






12. Dark ale -sweet -strong -malt flavor






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. Any game or red meat






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






16. Year in which a wines grapes were harvested






17. Port






18. Corn mixed with rye






19. Bar is liable for injuries caused by intoxicated customers






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






21. Distilled from wine - cognacs from france






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






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






24. Bordeaux -burgundy -champagne -cognac






25. 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






26. Any course - from dry to sweet






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






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






29. Fuller bodied more bitter than lager






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






31. Sherry






32. Liquid that has been fermented and distilled






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






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






35. Clear light bodied






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






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






38. Canada -Australia -South America -South Africa






39. Properly screen and hire bar personnel spotters bank switch






40. Riesling






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






42. 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






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






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






45. France: Bordeaux and Burgundy -Champagne and Cognac






46. Poultry -fish - egg entrees