Quiz
Exam 1
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Questions in this quiz (100)
1What are the 5 server tools you are expected to bring each shift?
- A1) three pens
2) an order pad
3) a wine opener with a foil knife built into it
4) a clean napkin for wine service
5) a crumber - Bpen, paper, napkins, apron, uniform
- A1) three pens
2You are expected to clock in:
- AExactly on time.
- BFive minutes early.
- CUp to 5 minutes late
3All of the following constitutes CHECK OUT PROCEDURE except:
- AA) Reset tables completely
- BB) Perform side work as listed for your section.
- CC) Check with the closing manager after all duties are completed
- DD) Check out with the manager of the day
- EE) All of the above are required prior to check-out.
4Restaurant Presence:
1) While you are active in the restaurant, you should never stop [blank_start]short[blank_end].
2.) When approach another employee always stand on the [blank_start]right[blank_end].
3.) Always announce your presence behind an employee by stating [blank_start]behind[blank_end].
4) Always announce your presence around a blind corner by stating [blank_start]corner[blank_end].
5) Above all [blank_start]always yield to the guest[blank_end] and give them the right of way.- Ashort
- Bright
- Cbehind
- Dcorner
- Ealways yield to the guest
5What is Terroir?
C[blank_start]limate[blank_end], S[blank_start]oil[blank_end], T[blank_start]radition[blank_end], T[blank_start]errain[blank_end]- Alimate
- Boil
- Cradition
- Derrain
6Which of the following is true about The Vintage?
- AA) Indicates the year in which the grapes were harvested.
- BB) Less expensive wines will not show significant changes from year to year primarily due to lower quality processing techniques.
- CC) Not all wines are designated a 'vintage'.
- DD) All of the above are true.
7The Deductive Tasting Method breaks down into which three criteria?
1) [blank_start]Sight[blank_end]
2) [blank_start]Nose[blank_end]
3) [blank_start]Palate[blank_end]- ASight
- BNose
- CPalate
8The following are common wine fruit aromas. Which is characteristic of red wine?
- A1) White Wines
- B2) Citric Fruit
- C3) Red Fruit
- D4) Pitted Fruit
- E5) Tropical Fruit
- F6) Melon
9Old world wines come from?
- A1) China
- B2) Caribbean
- C3) Australia
- D4) Europe
- E5) North America
10Lighter-bodied, More restrained and lower in alcohol is characteristic of...
- A1) New World Wine
- B2) Old World Wine
11An entrepreneurial spirit in both wine and...
- A1) New World Wine
- B2) Old World Wine
12Most often and successfully grown in Alsace and Eastern Europe, full-bodied white wine, typically a dessert wine but can be drier in style with a rich texture.
[blank_start]Gewurztraminer[blank_end]- AGewurztraminer
13First established in burgundy. Also successful in California for its 'butter and oak' qualities. One of the three major grape types used in the production of champagne.
[blank_start]Chardonnay[blank_end]- AChardonnay
14A Rhone varietal that is recently being grown in California. Typically low in acidity and used as a blending varietal with Rousanne or Viognier. Round, medium-bodied, golden in color.
[blank_start]Marsanne[blank_end]- AMarsanne
15Can be difficult to grow but very interesting when done right. Used to produce a gorgeous white wine in Northern Rhone or added to the red wine of Northern Rhode. Floral, tropical, creamy, honey, kiwi are characteristics.
[blank_start]Viognier[blank_end]- AViognier
16Used for wines such as Pouilly-Fume, Sancerre and many Bordeaux white blends. Characteristics: dry, acidic, crisp, clean, herbaceous, tart, racy, lemon zest, grassy, grapefruit.
[blank_start]Sauvignon Blanc[blank_end]- ASauvignon Blanc
17Cheteau d'Yquem (the world's most famous dessert wine) is almost entirely made from this grape. Used in Bordeaux, Sauternes and Graves. Characteristics: rich, creamy lemon, pear, saffron, bellpepper.
[blank_start]Semillon[blank_end]- ASemillon
18This grape is a genetic mutation for the pinot gris grape. White wine with good acidity and pleasant flavors. Widely grown in Italy and often planted in France, California, South America and Germany. Citrus, clean, round , full bodied.
[blank_start]Pinot Blanc[blank_end]- APinot Blanc
19Grown in just about every wine producing region. This grape is most famous as 'Pinot Grigio' from Italy. Delicate, floral, lemony, often tangy, dry.
[blank_start]Pinot Gris[blank_end]- APinot Gris
20Germany's claim to fame. Grows best in cold climates. Varies in style from crisp and dry to soft and even eisewein dessert wines.
[blank_start]Riesling[blank_end]- ARiesling
21I AM... Used to make Barbera d'Asti and Barbera d'Alba. Taste similar in flavor to Cabernet Sauvignon but with more brightness and acidity. I am characterized by light tannins, garnet color, cherry, earth, flint, raspberry, and medium-full body. Which Red Wine Am I?
- AA) Cabernet Sauvignon
- BB) Barbera
- CC) Semillon
- DD) Viognier
22I AM... One of the most popular grapes to grow and drink. One of the 5 dominant varietal in Bordeaux and the most successful red wine produced in California. Characteristics include: black currant, spice, vanilla, rich black fruit, cherry, jammy, tannic and full-bodied. I am...
- AA) Cabernet Franc
- BB) Malbec
- CC) Cabernet Sauvignon
- DD) Syrah
23I AM... Another of the traditional Bordeaux Varietals but earned my true reputation in Argentina. I benefit greatly from 'hang time' otherwise I can be green tasting. I'm characterized by good tannin, plumy anise and medium-bodied. I am...
- AMalbec
- BSangiovese
- CPetite Sirah
- DGrenache
24I AM... Thin skinned, finicky and very difficult to grow and produce. I built my reputation in Burgundy, where it creates some of the greatest wines in the world, and some of the most expensive. Characteristics: cherries, chocolate, rose petals, cinnamon, green tea, leather, elegance.
- APetite Sirah
- BTempranillo
- CZinfandel
- DPinot Noir
25When serving champagne, you must do all of the following except:
- AA) Use a corkscrew
- BB) Ensure the wine is well-chilled
- CC) Don't pop the cork
- DD) Share the bottle evenly among those who are drinking
26Do White Wines Have Tannin?
- ATrue
- BFalse
27The standard wine of a [blank_start]Non Vintage[blank_end].
From a single year's harvest. Produced only from the best years is [blank_start]Vintage[blank_end].
Top-of-the-line product is [blank_start]Prestige Cuvee[blank_end]
Produced only from white grapes, primarily Chardonnay is [blank_start]Blanc de Blancs.[blank_end]
Produced only from red grapes is [blank_start]Blanc de Noirs[blank_end].
Pink Champagne is [blank_start]Rose[blank_end].- ANon Vintage
- BVintage
- CPrestige Cuvee
- DBlanc de Blancs.
- EBlanc de Noirs
- FRose
28Brut Nature: [blank_start]No sugar added[blank_end]
Extra Brut: [blank_start]Very Dry[blank_end]
Extra Dry, Extra Sec: [blank_start]Off-Dry[blank_end]
Sec: [blank_start]Slightly Sweet[blank_end]
Demi-see: [blank_start]Sweet[blank_end]
Doux: [blank_start]Very Sweet[blank_end]- ANo sugar added
- BVery Dry
- COff-Dry
- DSlightly Sweet
- ESweet
- FVery Sweet
- GNo sugar added
- HVery Dry
- IOff-Dry
- JSlightly Sweet
- KSweet
- LVery Sweet
- MOff-Dry
- NNo sugar added
- OVery Dry
- PSlightly Sweet
- QSweet
- RVery Sweet
- SSlightly Sweet
- TNo sugar added
- UVery Dry
- VOff-Dry
- WSweet
- XVery Sweet
- YSweet
- ZNo sugar added
- AAVery Dry
- ABOff-Dry
- ACSlightly Sweet
- ADVery Sweet
- AEVery Sweet
- AFNo sugar added
- AGVery Dry
- AHOff-Dry
- AISlightly Sweet
- AJSweet
29High Acid White Wine ( Riesling, Sauvignon Blanc, Cool Climate Chardonnay) is best paired with [blank_start]Seafood[blank_end].
Off-dry wine (Riesling, Chenin Blanc) is best paired with [blank_start]Spicy Food[blank_end].
Rose is best paired with [blank_start]Salty Food[blank_end].
Tannic, High Acid Wine (Sangiovese Chianti, Nabbiolo Barolo) is best paired with [blank_start]Cheese[blank_end].
Full Bodied Red Wine ( Cab Sauvignon, Zinfandel, Malbec, Merlot, Syrah) is best paired with [blank_start]Red Meat[blank_end].
Sweet Wine (Sauternes, Tokaji, Ice Wine, Fortified Wine like Port) is best paired with [blank_start]Sweet. Food[blank_end].- ASeafood
- BSweet Food
- CRed Meat
- DCheese
- ESalty Food
- FSpicy Food
- GSpicy Food
- HSweet Food
- IRed Meat
- JCheese
- KSalty Food
- LSeafood
- MSalty Food
- NSweet Food
- ORed Meat
- PCheese
- QSpicy Food
- RSeafood
- SCheese
- TSweet Food
- URed Meat
- VSalty Food
- WSpicy Food
- XSeafood
- YRed Meat
- ZSweet Food
- AACheese
- ABSalty Food
- ACSpicy Food
- ADSeafood
- AESweet Food
- AFRed Meat
- AGCheese
- AHSalty Food
- AISpicy Food
- AJSeafood
30Which of the following is NOT an ingredient in the production of Sake?
- ARice
- BWheat
- CYeast
- DWater
- ESugar
- FAll of the above are ingredients in the production of sake
31What does Yeast contribute to the production of sake?
- AFlavor
- BAromas/Alcohol
- CTexture
- DKoji
32All of the following describe Sake Rice except?
- APolishing rate determines the grade/class of sake (seimaibuai)
- BSake rice is more suitable to make quality sake than table rice.
- CSake rice has more fat and protein than table rice.
- DSake rice has more starch than table rice.
33Hard Water yields a vigorous fermentation causing a ________ sake whereas Soft Water yields a ________ sake.
- AMasculine, Feminine
- BMasculine, Masculine
- CFeminine, Masculine
- DFeminine, Feminine
34What is a Toji?
- ABrewmaster of the Sake
35What are the 5 elements that ultimately affect the quality of sake?
1. Quality of [blank_start]Ingredients, especially rice and water[blank_end]2. Milling[blank_start]/Polishing Rate of Rice[blank_end]
3. Toji [blank_start]and Kurabito[blank_end]
4. Predict[blank_start]able and stable brewing enviroment[blank_end]
5. L[blank_start]uck[blank_end]- AIngredients, especially rice and water
- B/Polishing Rate of Rice
- Cand Kurabito
- Dable and stable brewing enviroment
- Euck
36Most restaurants feature sake lists of product from large corporations. Ours are family run.
- ATrue
- BFalse
37Most restaurants brands are 100k+ case per year, All of ours are under 40k a year.
- ATrue
- BFalse
38Our list is more diverse in offerings than other lists.
- ATrue
- BFalse
39What is your 'go to' dry sake?
G[blank_start]lorious Mt. Fuji Honjozo[blank_end]- Alorious Mt. Fuji Honjozo
40Which sake is made fresh and delivered within days of production?
O[blank_start]zeki Nigori Hollister[blank_end]- Azeki Nigori Hollister
41What is the main component that digests sugar for fermentation to make alcohol?
- ACO2
- BWheat
- CYeast
- DFungus
42Wash + Yeast in a Wash Back = ?
- AWort
- BFermentation
- CGrist
- DMalted Grain
43Which of the following is NOT true?
- AWhiskey is beer based
- BCognac is beer based
- CRum is sugar based
- DBrandy is wine based
44What alcohol percentage yeast dies?
- AAbove 15%
- BAbove 16%
- CAbove 17%
- DAbove 18%
45Distillation:
The concentration of alcohol by the separation of liquids at a different temperatures.- ATrue
- BFalse
46Spirits are defined as at least how many percentage ABV?
- A35%
- B40%
- C45%
- D50%
47Which part of the Heads, Hearts or Tails of distillation is the pureness of the spirit that you really want?
- AHeads
- BHearts
- CTails
48Vodka is originated from where?
- ANorth Europe
- BSouth Europe
- CEastern Europe
- DWestern Europe
49Which of the following does NOT legally describe a vodka?
- ANeutral spirit
- BDistilled with charcoal or other material
- CWithout distinctive character, aroma, taste or color
- DMinimum 35% ABV
50Which ingredients is used to make vodka?
- APotatoes
- BWheats
- CFruits
- DAll of the above
51Is vodka aged?
- ATrue
- BFalse
52Gin originated from where?
- AEngland
- BHolland
- CGreece
- DRome
53What is Gin's legal requirement in U.S?
- AContain predominate flavors of wheat
- BContain predominate flavors of juniper berries
- CContain predominate flavors of grape
- DContain predominate flavors of bontanicals
54What are the two ways to impart flavors into Gin?
C[blank_start]ompound[blank_end]
H[blank_start]anging Basket[blank_end]- Aompound
- Banging Basket
55What is the purpose for the third distillation for Gin?
- ANeutralize flavor
- BIncrease alcohol percentage
- CAdd flavor of juniper and botanicals
- DRemove imparities
56Which Gin is made possible by invention of column still?
- ALondon Dry
- BOld Tom
- CGenever
- DPlymouth
57What is the difference from Plymouth Gin with regular Gin?
- AOnly made in Plymouth, England
- BFlavor of coriander added
- CFlavor of orange peel added
- DAll o the above
58Where is Rum originated?
- AEast Indies
- BSouth Indies
- CWest Indies
- DNorth Indies
59What are the main ingredients to make Rum?
- AHoney
- BSugar Cane
- CGrape Juice
- DAgave
60Spanish Rum are aged in?
- ABrandy Barrels
- BOld Cognac/Wine Barrels
- CAmerican Whiskey Barrels
61What is the main ingredient in English Rum?
- AFruits
- BWhat
- CMolasses
- DHoney
62What are the two types of Agave Spirits?
M[blank_start]ezcal[blank_end]
T[blank_start]equila[blank_end]- Aezcal
- Bequila
63Mezcal is produced above ground. Steamed, more industrial
- ATrue
- BFalse
64Tequilas are a subset of Mezcal
- ATrue
- BFalse
65In the production of agave spirits, which part of the agave plant is steamed to release complex carbohydrates that melt into sugar?
- ALeaves
- BHearts
- CRoots
- DSteams
66Agave must be ____________ to ferment.
- ASoaked
- BCooked
- CSpoiled
- DDried
67Which tequila type is mixed with color added, and can't be legally called anything else?
- AAnejo
- BBlanco
- CReposado
- DJoven
68What does Reposado mean?
- AYear
- BColorless
- CRested
- DAged
69How long does extra Anejo, minimum, needs to age in oak?
- A3 days
- B3 weeks
- C3 months
- D3 years
70Legally Scottish Whiskey requires ______% ABV minimum and Irish Whiskey requires _____% ABV max
- A60, 70
- B40, 95
- C65, 75
- D50, 80
71Which Whiskey is known for 100% Single Malted Barley?
- AScottish
- BIrish
- CBritish
- DSpanish
72Irish Whiskey is NOT known for which of the following?
- ABlending
- BNo Peet
- CMixing grains
- DHigh aging
73Which of the following is not a Scottish Whiskey Region?
- ASpeyside
- BKillbeggan
- CHighland
- DLowland
74Which of the following is NOT a type of Scottish or Irish Whiskeys?
- ASingle Malt
- BBlended Grain
- CBlended Malt
- DNone of the above
75Whiskey is any spirit made from fermented _________.
- AGrapes
- BAgave
- CGrains
- DSugar Canes
76What are the five factors Effecting Flavor of Whiskey:
1) W[blank_start]ater[blank_end]
2) M[blank_start]ash Bill (percentage of grains used)[blank_end]
3) F[blank_start]ermentation time[blank_end]
4) D[blank_start]istillation[blank_end]
5) A[blank_start]ging[blank_end]- Aater
- Bash Bill (percentage of grains used)
- Cermentation time
- Distillation
- Eging
77Which of the following is NOT true for legal requirements for that specific type of whiskey?
- ABourbon = 51% corn, made in U.S., aged in new charred oak barrel
- BRye = 51% Rye, made in the U.S., aged in new charred oak barrels
- CCorn = 30% corn, aged
- DCanadian = made in Canada, usually blended.
78Cocktails
Name all the six cocktail families
1) A[blank_start]romatic[blank_end]
2) O[blank_start]ld Fashion[blank_end]
3) B[blank_start]uck[blank_end]
4) D[blank_start]aiquiri[blank_end]
5) D[blank_start]aisy[blank_end]
6) S[blank_start]our[blank_end]- Aromatic
- Bld Fashion
- Cuck
- Daiquiri
- Eaisy
- Four
79Which of the following is not an daisy family cocktail?
- AMartini
- BSidecar
- CMargarita
- DCosmopolitan
802 oz Spirit, 1/2 oz Sweet, and 2-3 dashes of bitters is the formula for which cocktail family?
- AAromatic
- BOld Fashion
- CBuck
- DDaiquiri
81Which cocktail family formula contains 1 oz fortified wine?
- AAromatic
- BOld Fashion
- CBuck
- DDaiquiri
82Moscow Mule is popular cocktail that belongs in which cocktail family?
- AAromatic
- BOld Fashion
- CBuck
- DDaiquiri
83A Mojito is under which family?
- ABuck
- BDaiquiri
- CDaisy
- DSour
842 oz spirit, 3/4 oz sweet, and 3/4 oz citrus is which cocktail family's formula?
- ABuck
- BDaiquiri
- CDaisy
- DSour
85Mixing glass is used for?
[blank_start]Stirring cocktails[blank_end]- AStirring cocktails
86Why do we do a double straining?
Remove any ice [blank_start]chips from martini and other cocktails[blank_end]- Achips from martini and other cocktails
87Jigger is used for?
- AShaking
- BMixing
- CMeasuring
- DJuggling
88It is not important to use jiggers for every cocktail, because free pouring is the bar culture.
- ATrue
- BFalse
89Why do we taste drinks? Name two reasons.
1) Check t[blank_start]emperature[blank_end]
2) Check d[blank_start]ilution level[blank_end]
3) Taste for co[blank_start]nsistency[blank_end]
4) Check for b[blank_start]alance[blank_end]
5) To fix the cocktail b[blank_start]efore its sent out[blank_end]- Aemperature
- Bilution level
- Cnsistency
- Dalance
- Eefore its sent out
90What is the main ingredients that make our Signature Mule different than other mules?
- ATiato Leaves
- BHibiscus Syrup
- CTurmeric Syrup
- DFever Tree Ginger Beer
91Which of the below ingredients does not belong in the Kombucha Coconut Margarita?
- AKombucha Tea
- BCoconut Agave
- CEgg Whites
- DAvion Tequila
92What is the Artichoke aspect of our Signature Five Spice Old Fashion?
[blank_start]Cynar[blank_end]- ACynar
93What is the garnish for our Signature Five Spice Old Fashion?
1) [blank_start]Artichoke Leaf[blank_end]
2) [blank_start]Star Anise[blank_end]- AArtichoke Leaf
- BStar Anise
94Which cocktail has dry ice for presentation?
- AEmerald Champagne
- BNew Beverly
- CPenicillin Black Tea
- DLychee Martini
95Which ingredients does NOT belong in Black Tea Penicillin?
- AGinger Syrup
- BChivas 18
- CChivas 12
- DHoney Syrup
- ENone of the above
96Which of the below spirit does NOT belong in Lychee Martini?
- AHanger Vodka
- BPlymouth Gin
- CLichi-Li
- DVelvet Falernum
- ENone of the above
97What gives the Thai Daisy the spicy kick?
- AThai Chili infused Cointreau
- BThai Chili infused Titos
- CThai Chili infused syrup
- DThai Chili infused Grenadine
98Crustacean makes martini traditionally, stirred. We will never shake a martini, even i the customer requests.
- ATrue
- BFalse
99This is the definition of which water? "Derived from a municipal source and has been filtered through reverse osmosis with a minimum amount of added minerals".
- AMineral Water
- BDistilled Water
- CPurified Water
- DSpring Water
100Good water is like wine, are limited and difficult to procure.
- ATrue
- BFalse
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- Quiz on Untitled, created by Paul Tiet on 02/05/2018.
- Author
- Paul Tiet
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- English
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