Deck 10: Beverages

Question 1

Still wines are those that:

A)have added carbon dioxide
B)are aging in bottles
C)contain a high amount of tannin's
D)have no carbonation

Answer 1

D

Question 2

Which of the following is technically NOT a beer?

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

Answer 2

A

Question 3

The best California wines are produced:

A)in the North and Central coastal region
B)in the desert
C)in the great central valley region
D)in the Southern California region

Answer 3

A

Question 4

By law, champagne may only:

A)come from a vineyard that makes sparkling wine
B)come from the Champagne region of France
C)come from the Armagnac region of France
D)be prepared using the Charmont method

Question 5

In the United States, premium wines are named after the:

A)estate owner
B)viticultural area where grown
C)vineyard
D)grape variety

Question 6

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

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

Question 7

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

A)fortified wines
B)sparkling wines
C)palette cleansers
D)apertifs

Question 8

Wines are often first classified by:

A)aroma
B)varietal
C)color
D)growing region

Question 9

Aromatic wines are fortified and flavored with:

A)herbs, flowers, bark and roots
B)port, sherry, or food coloring
C)madeira and marsala
D)natural and organic vegetable extracts

Question 10

The making of a good wine is dependent on all of the following except:

A)type of soil
B)quality of the grape variety
C)method of wine making
D)fertilizer's and pesticides

Question 11

The two most important qualities to consider when choosing an appropriate wine to pair with a dish are:

A)richness and price
B)richness and lightness
C)color and flavor
D)price and country of origin

Question 12

Red wine gets its color from:

A)dye added during the fermentation process
B)the color of the juice
C)from the tannin in the oak casks used for aging
D)pigment in the grape skins

Question 13

A good rule of thumb when pairing wine and food is that:

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

Question 14

The most important wine making grape variety is:

A)vitis gerulaitis
B)botrytis cinerea
C)clostridium botulinum
D)vitis vinifera

Question 15

The best known sparkling wine is:

A)Riunite
B)champagne
C)cabernet sauvignon
D)chardonnay

Question 16

Fortified wines have had ________ added.

A)brandy or wine alcohol
B)color
C)sugar
D)carbon dioxide

Question 17

The most notable wine producing country in Europe is:

A)Italy
B)Germany
C)Spain
D)France

Question 18

Typical fortified wines include:

A)Riesling and Chianti
B)Cabernet Sauvignon and Zinfandel
C)Port, Sherry, and Madeira
D)Chardonnay and Chablis

Question 19

Méthode champenoise refers to:

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

Question 20

Wine is the fermented juice of freshly gathered ripe:

A)malt
B)grapes
C)potatoes
D)grains

Question 21

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

Question 22

Proof is:

A)age of the product
B)the type of grape, grain, or fruit used in a spirit
C)what a guest must provide in order to establish they are of legal drinking age
D)twice the percentage of alcohol by volume in the beverage

Question 23

Most ________ wines, like Madeira or Marsala are sweeter with a higher alcohol
content and have different tastes and aromas than regular wine.

Question 24

Coffee originated from:

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

Question 25

Gin, is considered one of the white spirits, and is made with:

A)juniper berries
B)corn
C)potato starch
D)grapes

Question 26

Spirits differ from wine and beer in that they are:

A)fermented and then distilled
B)contain no water or juice
C)only made from fruits
D)made from grapes and grain

Question 27

Legislation that governs the sale of alcoholic beverages is known as:

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

Question 28

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

A)in the Cognac region of France where the climate is humid and the soil is chalky
B)from wines that are considered vintage and grown in specific areas of California
C)using the méthode champenoise
D)from grapes that have been allowed to ripen on the vine until they are dried like raisins

Question 29

Coffee sales annually exceed:

A)$2.5 billion
B)$4 billion
C)$3 billion
D)$8 billion

Question 30

Color classifications of wines include ________, ________, and ________.

Question 31

Beers that are fuller bodied and more bitter than lager are known as ________.

Question 32

________ is equal to twice the percentage of alcohol by volume in a beverage.

Question 33

Dark ales are known as ________ and have a sweet, strong, malt flavor.

Question 34

A premium bottle of vodka costs $38.00 per liter and yields 25 shots of 1.5 ounces. The shots sell for $8.50. What does this bottle bring in to liquor sales?

A)$212.50
B)$185.75
C)$155.50
D)$234.75

Question 35

Beer is made up mostly of:

A)malt
B)barley
C)hops
D)water

Question 36

Cocktails are usually:

A)served after dinner
B)served shaken, not stirred.
C)made with three or more spirits
D)made by mixing two or more ingredients (at least one is alcohol)to create a pleasant tasting beverage

Question 37

Whiskey refers to a spirit that:

A)is only made in Kentucky or Tennessee
B)contains no grains or hops
C)the spirit that was first distilled in Scotland and Ireland centuries ago
D)is distilled between 40% and 50% alcohol by volume (abv)

Question 38

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

A)potentially lower liability insurance rates
B)limit wine sales to half bottle only
C)increase sales by lowering alcohol consumption
D)reduce bar profits due to fewer drinks being served

Question 39

These ________ wines are fortified and flavored with herbs, roots, flowers, or bark, can
be sweet or dry and are known as aperitifs.

Question 40

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

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

Question 41

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

Question 42

List three wine producing countries and discuss why they grow great wines. Include a discussion on
climate, soil, and location for each country.

Question 43

Coffee was introduced to the United States by the ________ during the colonial period.

Question 44

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

Question 45

A spirit that is 80 proof is ________ percent alcohol.

Question 46

What are the six steps in wine production?

Question 47

List the ways in which wine is classified and give examples of each.

Question 48

One type of sustainable coffee is grown in the ________.

Question 49

Designated drivers are those who only drink ________ beverages so they can ensure
friends get a safe ride home.

Question 50

Briefly describe how spirits are made. Define the following by describing their ingredients and country of
origin: Whiskies, white spirits, and brandies.

Question 51

Describe the difference between a bar in a restaurant and a bar in a sports bar. How is each unique in its
design and target market?

Question 52

List and describe the four styles of beer. How would define "beer?"

Question 53

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

Question 54

Suggest an appropriate wine with each of the following entrees. Describe your reasoning for each selection:
Grilled New York Strip Steak, Chicken in a light sauce, and Grilled Salmon.