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






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






4. Distilled from wine - cognacs from france






5. Fuller bodied more bitter than lager






6. Port






7. 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






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






9. Year in which a wines grapes were harvested






10. France: Bordeaux and Burgundy -Champagne and Cognac






11. Any game or red meat






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






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. Clear light bodied






15. Any course from dry to sweet.






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






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






18. Any game or red meat






19. Poultry -fish - egg entrees






20. Chianti






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






22. Sherry






23. Bordeaux -burgundy -champagne -cognac






24. Style of beer brewing pilsen -czech republic






25. Dark ale -sweet -strong -malt flavor






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






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






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






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






30. Liquid that has been fermented and distilled






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






32. Corn mixed with rye






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






34. Canada -Australia -South America -South Africa






35. Riesling






36. Properly screen and hire bar personnel spotters bank switch






37. Any course - from dry to sweet






38. Bar is liable for injuries caused by intoxicated customers






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






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






41. Poultry - fish and egg entrees






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






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






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






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






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