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. Distilled from wine - cognacs from france






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






3. Liquid that has been fermented and distilled






4. Corn mixed with rye






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






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






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






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






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






10. Year in which a wines grapes were harvested






11. 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






12. Fuller bodied more bitter than lager






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






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






15. Bar is liable for injuries caused by intoxicated customers






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






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






18. Poultry -fish - egg entrees






19. Chianti






20. France: Bordeaux and Burgundy -Champagne and Cognac






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






22. Properly screen and hire bar personnel spotters bank switch






23. Dark ale -sweet -strong -malt flavor






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






25. Bordeaux -burgundy -champagne -cognac






26. Port






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






28. Any course from dry to sweet.






29. Poultry - fish and egg entrees






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






31. Any game or red meat






32. Canada -Australia -South America -South Africa






33. Riesling






34. Style of beer brewing pilsen -czech republic






35. 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






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






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






38. Any course - from dry to sweet






39. 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






40. Any game or red meat






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






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






43. Sherry






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






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






46. Clear light bodied