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. Riesling






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. Style of beer brewing pilsen -czech republic






4. Poultry -fish - egg entrees






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






6. Fuller bodied more bitter than lager






7. Properly screen and hire bar personnel spotters bank switch






8. 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






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






10. 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






11. Sherry






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






13. Any course from dry to sweet.






14. Any game or red meat






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






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






17. France: Bordeaux and Burgundy -Champagne and Cognac






18. Poultry - fish and egg entrees






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






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






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






22. Distilled from wine - cognacs from france






23. Canada -Australia -South America -South Africa






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






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






26. Corn mixed with rye






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






28. Bordeaux -burgundy -champagne -cognac






29. Port






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






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






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






33. Any course - from dry to sweet






34. Dark ale -sweet -strong -malt flavor






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






36. Chianti






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






38. Any game or red meat






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






40. Liquid that has been fermented and distilled






41. Bar is liable for injuries caused by intoxicated customers






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






43. Clear light bodied






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






45. Year in which a wines grapes were harvested






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