Deck 5: Beverages

Question 1

Methode champenoise refers to

A) the color of the grape used to make champagne
B) the type of glassware used to serve champagne
C) the type of grape used to make champagne in California
D) a second fermentation in the bottle

Answer 1

D

Question 2

Cabernet sauvignon and pinot noir are types of wine.

A) white
B) rose
C) red
D) zinfandel

Answer 2

C

Question 3

Pinot blanc, sauvignon blanc and Riesling are all types of wine.

A) zinfandel
B) red
C) rose
D) white

Answer 3

D

Question 4

Still wines are those with

A) no carbonation
B) added color
C) extra aging
D) carbon dioxide added

Question 5

A good rule of thumb when paring wine and food it that

A) champagne is only consumed after a meal, with dessert
B) red wine pairs well with lightly flavored foods
C) white wine should only be consumed with red meats that have been grilled to order
D) the heavier the food, the heavier and more robust the wine should be

Question 6

Aromatic wines are known as ________, which generally are consumed before meals as a digestive stimulant

A) sparkling wines
B) aperitifs
C) fortified wines
D) Chablis

Question 7

In France, the wines are usually named after

A) the name of the grape
B) the wine region
C) the name of the winemaker
D) the village where the wine is produced

Question 8

Wines with carbon dioxide produced either naturally or mechanically are known as

A) refined
B) cuvée
C) still
D) sparkling

Question 9

________ tends to be clear and light -bodied.

A) Hefeweizen
B) Lager
C) Stout
D) Ale

Question 10

A dark ale that is sweet, strong and hosts a malt flavor is known as a(n)

A) pilsner
B) wheat beer
C) lager
D) stout

Question 11

Champagne is best served

A) only at the end of the meal
B) immediately before dessert
C) only in the beginning of the meal
D) anytime throughout the meal

Question 12

Beer is a brewed and fermented beverage made from ________ and flavored with _.

A) hops; grains and wheat
B) grapes; fruits
C) yeast; barley
D) malted barley, starchy cereals; hops

Question 13

A(n) ________ tends to be fuller bodied and more bitter than the average beer.

A) ale
B) pilsner
C) Light beer
D) lager

Question 14

Any game or red meat is best served with wine.

A) white
B) red
C) sparkling
D) rose

Question 15

Fortified wines have added

A) sugar
B) wine
C) color
D) champagne
E) brandy or wine alcohol

Question 16

The term, "varietal" means

A) the label contains the name of the grape
B) the bottle contains at least two types of grapes
C) the bottle contains only "still" wine
D) there are a variety of grapes in the bottle

Question 17

The four characteristics of a good wine are

A) climatic conditions, dry/arid soil, age of the grapevine, winemaker
B) soil conditions, winemaker expertise, cost of equipment, and grape quality
C) the grape, the climate, the soil, and the winemaker
D) the grape variety, the grape farmer, soil moisture, and the yeast variety

Question 18

Aromatized wines are fortified and flavored with

A) grapes, stems and seeds
B) Port, grapes and coloring
C) Madeira and Marsala
D) natural and organic vegetable juices
E) herbs, flowers, bark and roots

Question 19

Examples of fortified wines are

A) Riesling, Chablis, and Sauvignon Blanc
B) cabernet and pinot noir
C) Port, Sherry and Madeira
D) chardonnay and champagne

Question 20

White, rose, and red table wines are also known as

A) aromatic wines
B) fortified wines
C) still wines
D) aperitifs

Question 21

Spirits differ from wine and beer in that they are

A) only made from fruits
B) made only from potatoes
C) made from grapes and grain
D) fermented and then distilled

Question 22

Whisky refers to a spirit that

A) contain no grains or barley
B) the spirit that was first distilled in Scotland and Ireland centuries ago
C) is made from a variety of grapes combined after crushing
D) is only made in Scotland

Question 23

A spirit or liquor is made from a liquid that has been

A) proofed for alcohol
B) fermented and distilled
C) cooked with grain or fruit
D) treated with yeast

Question 24

What are the six steps in wine production?

Question 25

Gin is a white neutral spirit made using

A) corn
B) potato starch
C) juniper berries
D) grapes
E) malted barley

Question 26

Cognac is regarded as the best brandy in the world and is made

A) from wines that are considered vintage and grown in specific areas of Spain
B) in the region of France with the same name
C) from grapes that ripen on the vine until they are dried like raisins
D) by Mêthode Champenoise, like fine champagne

Question 27

Legislation that governs the sale of alcoholic beverages is known as

A) county liquor laws
B) liquor license laws
C) National Highway Traffic Safety Administration legislation
D) dram shop legislation
E) federal liquor laws

Question 28

Coffee first came from

A) Central America
B) Europe
C) Columbia
D) Brazil
E) Ethiopia and Mocha

Question 29

Proof is equal to

A) age or vintage
B) the type of product used in a spirit
C) a liter bottle of 80% alcohol
D) twice the percentage of alcohol by volume

Question 30

Discuss dram shop legislation, what it is, how it works and the benefits of training versus having these laws.

Question 31

The most important, and abundant ingredient in beer is

A) water
B) hops
C) rice
D) wheat

Question 32

Define the following terms associated with beer making; hops, wort, malt, lager and ale

Question 33

A brewery and pub or restaurant that brews its own fresh beer on site to meet the taste of local customers is called a

A) microbrewery
B) brew pub
C) micropub
D) night club

Question 34

Bourbon whisky is made from

A) peat smoked kilns
B) 100% corn
C) barley
D) corn mixed with some rye

Question 35

By providing training on the responsible service of alcoholic beverages to servers and bartenders a business owner will

A) reduce bar profits due to less drinks served
B) potentially lower liability insurance rates
C) limit wine sales to half bottles only
D) serve the appropriate number of shooters to customers

Question 36

List the ways in which wine may be classified.

Question 37

One reasonable way in which a restaurant or bar owner can show responsible service of alcoholic beverages is to

A) promote two for one happy hours
B) provide training programs like ServSafe
C) stop serving alcohol after dinner hours
D) promote a one drink per person policy

Question 38

A bottle of vodka costs $28.00 per liter and yields 25 each 1.25 ounce shots that sell for $7.75. What does this bottle bring in to liquor sales?

A) $195.95
B) $197.50
C) $193.75
D) $188.25
E) $191.50

Question 39

Where do the different types of tea originate? Provide two examples of types of tea from each location.

Question 40

Rum is distilled from

A) fermented sugar cane juice or molasses
B) corn syrup and hops
C) wheat grain and hops
D) potatoes or fruits
E) grapes

Question 41

Your restaurant just received a citation from your Liquor License Enforcement Agency for serving to
underage individuals. Devise a short -term solution to correct the problem and ensure your service staff follows the laws regarding service of alcoholic spirits.

Question 42

Explain the traditional concept of matching wine with food.

Question 43

Differentiate between the United States and Europe wine labeling. How do the two wine regions label their wines? List some examples.