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. Style of beer brewing pilsen -czech republic






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






3. Sherry






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






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






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






7. Any course - from dry to sweet






8. Corn mixed with rye






9. Port






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






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






12. France: Bordeaux and Burgundy -Champagne and Cognac






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






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






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






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. 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






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






19. Fuller bodied more bitter than lager






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






21. Any course from dry to sweet.






22. Properly screen and hire bar personnel spotters bank switch






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






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






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






26. Year in which a wines grapes were harvested






27. 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






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






29. Any game or red meat






30. Dark ale -sweet -strong -malt flavor






31. Poultry -fish - egg entrees






32. Liquid that has been fermented and distilled






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






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






35. Poultry - fish and egg entrees






36. Riesling






37. Any game or red meat






38. Clear light bodied






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






40. Bordeaux -burgundy -champagne -cognac






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






42. Chianti






43. Bar is liable for injuries caused by intoxicated customers






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






45. Distilled from wine - cognacs from france






46. Canada -Australia -South America -South Africa