Deck 5: Beverages

Question 1

The four characteristics of a good wine are

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

Answer 1

A

Question 2

The term,"varietal" means

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

Answer 2

D

Question 3

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

A)still
B)sparkling
C)cuvée
D)refined

Answer 3

B

Question 4

Examples of fortified wines are

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

Question 5

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

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

Question 6

In France,the wines are usually named after

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

Question 7

Methode champenoise refers to

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

Question 8

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

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

Question 9

________ tends to be clear and light ^-bodied.

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

Question 10

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

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

Question 11

Cabernet sauvignon and pinot noir are types of_______ wine.

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

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

Aromatized wines are fortified and flavored with

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

Question 14

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

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

Question 15

Fortified wines have ________added

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

Question 16

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

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

Question 17

Champagne is best served

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

Question 18

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

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

Question 19

Still wines are those with

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

Question 20

Any game or red meat is best served with______ wine.

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

Question 21

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

Question 22

Gin is a white neutral spirit made using

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

Question 23

Legislation that governs the sale of alcoholic beverages is known as

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

Question 24

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

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

Question 25

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

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

Question 26

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

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

Question 27

What are the six steps in wine production?

Question 28

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

Question 29

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)micropub
C)brew pub
D)night club

Question 30

Bourbon whisky is made from

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

Question 31

Proof is equal to

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

Question 32

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

Question 33

Rum is distilled from

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

Question 34

List the ways in which wine may be classified.

Question 35

The most important,and abundant ingredient in beer is

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

Question 36

Whisky refers to a spirit that

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

Question 37

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

Question 38

Spirits differ from wine and beer in that they are

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

Question 39

Coffee first came from

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

Question 40

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

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

Question 41

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

Question 42

Explain the traditional concept of matching wine with food.

Question 43

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.