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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. 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






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






4. Canada -Australia -South America -South Africa






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






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






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






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






9. Year in which a wines grapes were harvested






10. France: Bordeaux and Burgundy -Champagne and Cognac






11. Properly screen and hire bar personnel spotters bank switch






12. Dark ale -sweet -strong -malt flavor






13. Poultry - fish and egg entrees






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






15. Bar is liable for injuries caused by intoxicated customers






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






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






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






19. Riesling






20. Poultry -fish - egg entrees






21. Any course from dry to sweet.






22. Distilled from wine - cognacs from france






23. Sherry






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






25. Fuller bodied more bitter than lager






26. Liquid that has been fermented and distilled






27. Bordeaux -burgundy -champagne -cognac






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






29. Any game or red meat






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






31. Corn mixed with rye






32. Clear light bodied






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






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






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






36. Chianti






37. Style of beer brewing pilsen -czech republic






38. Any course - from dry to sweet






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






40. 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






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






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






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






45. Port






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






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