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






3. Poultry -fish - egg entrees






4. France: Bordeaux and Burgundy -Champagne and Cognac






5. Distilled from wine - cognacs from france






6. Style of beer brewing pilsen -czech republic






7. 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






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






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






10. Dark ale -sweet -strong -malt flavor






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






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






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






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






16. Clear light bodied






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






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






19. Port






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






21. Year in which a wines grapes were harvested






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






23. Any game or red meat






24. 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






25. Liquid that has been fermented and distilled






26. Any course from dry to sweet.






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






28. Chianti






29. Corn mixed with rye






30. Fuller bodied more bitter than lager






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






32. Properly screen and hire bar personnel spotters bank switch






33. Bordeaux -burgundy -champagne -cognac






34. Canada -Australia -South America -South Africa






35. Bar is liable for injuries caused by intoxicated customers






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






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






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






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






40. Sherry






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






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






43. Poultry - fish and egg entrees






44. Riesling






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






46. Any course - from dry to sweet