Bartending 1-First Semester (2nd Quarter)
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Questions and Answers

Which type of spirit is distilled from a fermented mash of cereal grains and is usually unaged?

  • Brandy
  • Vodka
  • Gin (correct)
  • Rum

    • Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?

  • Gin
  • Rum (correct)
  • Brandy
  • Vodka

    • Which type of spirit is distilled from a mash of cereal grain or potatoes and is re-distilled to purify it?

  • Rum
  • Gin
  • Brandy
  • Vodka (correct)

    • Which type of spirit is distilled from cacti called maguey, mescal, or agave?

    <p>Tequila (C)</p> Signup and view all the answers

    Which type of spirit is a sweetened alcoholic spirit that can consist of grains, herbs, dairy products, or fruits?

    <p>Liqueurs (D)</p> Signup and view all the answers

    Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?

    <p>Gin (C)</p> Signup and view all the answers

    Which type of spirit may have additional flavorings added, such as lemon or orange?

    <p>Gin (A)</p> Signup and view all the answers

    Which type of rum is generally bottled at 40% alc/vol?

    <p>White Rum (A)</p> Signup and view all the answers

    Which type of spirit is usually aged according to the quality desired and the applicable laws?

    <p>Rum (A)</p> Signup and view all the answers

    Which type of spirit is becoming more and more popular due to newer varieties that include flavorings, such as cranberry vodka and lemon vodka?

    <p>Vodka (A)</p> Signup and view all the answers

    Which type of spirit is aged according to the quality desired and the applicable laws?

    <p>Cognac (D)</p> Signup and view all the answers

    Which type of spirit is distilled from a fermented mash of cereal grains and has the distinct flavor coming from exposing the vapors to Juniper berries and other plant products?

    <p>Gin (A)</p> Signup and view all the answers

    Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?

    <p>Rum (A)</p> Signup and view all the answers

    Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?

    <p>Gin (D)</p> Signup and view all the answers

    Which type of spirit is distilled from cacti called maguey, mescal, or agave?

    <p>Tequila (A)</p> Signup and view all the answers

    Which step should be completed before opening to ensure a smooth start for the next day?

    <p>Take out all trash and recycling, leaving bins empty (C)</p> Signup and view all the answers

    What should be done with any remaining fresh fruit/juices at the end of the shift?

    <p>Place them in clean containers labeled with that day’s date (D)</p> Signup and view all the answers

    What should be done with any remaining garnishes at the end of the shift?

    <p>Store them in clean containers labeled with that day’s date (C)</p> Signup and view all the answers

    What should be done with any remaining dirty linen at the end of the shift?

    <p>Discard it in the linen bucket (B)</p> Signup and view all the answers

    What should be done with any unused linens and/or silverware roll-ups at the end of the shift?

    <p>Store them in a bin or cabinet for future use (A)</p> Signup and view all the answers

    What should be done with any remaining garnishes at the end of the shift?

    <p>Store them in clean, labeled to-go containers (B)</p> Signup and view all the answers

    What should be done with any remaining fresh fruit/juices at the end of the shift?

    <p>Store them in clean, labeled to-go containers (B)</p> Signup and view all the answers

    What should be done with any unused linens and/or silverware roll-ups at the end of the shift?

    <p>Store them in a bin or cabinet to be used again (A)</p> Signup and view all the answers

    What should be done with any bottles used throughout the shift?

    <p>Wipe them down with a clean, warm towel (D)</p> Signup and view all the answers

    What should be done with the bar top and stools at the end of the shift?

    <p>Wipe them down with sanitizer and let air dry (A)</p> Signup and view all the answers

    What should be done with any remaining ice from the prior night?

    <p>Melt it with hot water (A)</p> Signup and view all the answers

    What should be done with any remaining dirty linen at the end of the shift?

    <p>Discard it in the linen bucket (D)</p> Signup and view all the answers

    What should be done with any remaining garnishes at the end of the shift?

    <p>Put them into their original containers or clean to-go containers labeled with that day's date (A)</p> Signup and view all the answers

    What should be done with any bottles used throughout the shift?

    <p>Wipe them down with a clean, warm towel (C)</p> Signup and view all the answers

    What should be done with the bar top and stools at the end of the shift?

    <p>Wipe them down with sanitizer and let air dry (C)</p> Signup and view all the answers

    Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?

    <p>Mocktail (B)</p> Signup and view all the answers

    What basic rule of thumb can be used when pairing wine with meat?

    <p>White meat – white wine, Red meat – red wine (B)</p> Signup and view all the answers

    What information should be provided to customers when advising them about a drink?

    <p>Price, special promotion, details of the product (A)</p> Signup and view all the answers

    What options can be suggested to customers about how they can experience a beverage?

    <p>Serving it over crushed ice, mixing it with fruit juice or aerated water, making it into a cocktail (A)</p> Signup and view all the answers

    What should be done with any remaining dirty linen at the end of the shift?

    <p>Wash it immediately (D)</p> Signup and view all the answers

    What information should be provided to customers when advising them about a drink?

    <p>Price, special promotions, and details of the product (B)</p> Signup and view all the answers

    What options can be suggested to customers about how they can experience a beverage?

    <p>It can be served over crushed ice, mixed with fruit juice or aerated water, and made into a cocktail (A)</p> Signup and view all the answers

    What should be done with any remaining fresh fruit/juices at the end of the shift?

    <p>They should be discarded (D)</p> Signup and view all the answers

    What should be done with any bottles used throughout the shift?

    <p>They should be properly cleaned and stored (A)</p> Signup and view all the answers

    What should be done with the bar top and stools at the end of the shift?

    <p>They should be cleaned and sanitized (A)</p> Signup and view all the answers

    What options can be suggested to customers about how they can experience a beverage?

    <p>Can it be served warm. (A)</p> Signup and view all the answers

    What information should be provided to customers when advising them about a drink?

    <p>Price and details of the product. (A)</p> Signup and view all the answers

    Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?

    <p>Mocktails (Non-alcoholic cocktails) (A)</p> Signup and view all the answers

    What should be done with any remaining fresh fruit/juices at the end of the shift?

    <p>Discard them (D)</p> Signup and view all the answers

    What should be done with any bottles used throughout the shift?

    <p>Recycle them (B)</p> Signup and view all the answers

    Which of the following is a key requirement for excellent customer service in all bar situations?

    <p>Being attentive and efficient (D)</p> Signup and view all the answers

    What should be done if a customer cannot be served immediately?

    <p>Verbally acknowledge the customer and apologize (C)</p> Signup and view all the answers

    What is the standard quantity for wine by the glass?

    <p>175ml (D)</p> Signup and view all the answers

    What is the standard quantity for whisky, gin, rum, and vodka?

    <p>25ml or 35ml (D)</p> Signup and view all the answers

    What should be done with the drinks of guests who leave the bar to circulate?

    <p>Cover the drinks to notify others that the guest will be returning (D)</p> Signup and view all the answers

    Which of the following is a key requirement for excellent customer service in all bar situations?

    <p>Establishing rapport with regular customers (C)</p> Signup and view all the answers

    What is the standard quantity for wine by the glass?

    <p>125ml (D)</p> Signup and view all the answers

    When should customers be made to feel welcome and not like an inconvenience?

    <p>Always, regardless of the situation (D)</p> Signup and view all the answers

    What should be done if a customer cannot be served immediately?

    <p>Serve them in the order they arrived (D)</p> Signup and view all the answers

    What should be done with any remaining ice from the prior night?

    <p>Discard it (D)</p> Signup and view all the answers

    Which of the following is a key requirement for excellent customer service in all bar situations?

    <p>Having a friendly and helpful attitude (C)</p> Signup and view all the answers

    What is the standard quantity for wine by the glass?

    <p>125ml and 175ml (B)</p> Signup and view all the answers

    What should be done with any remaining garnishes at the end of the shift?

    <p>They should be thrown away (B)</p> Signup and view all the answers

    What should be done with any bottles used throughout the shift?

    <p>They should be thrown away (A)</p> Signup and view all the answers

    What should be done if a customer cannot be served immediately?

    <p>They should be acknowledged verbally and with a smile (A)</p> Signup and view all the answers

    Which of the following is a standard industry requirement for handling glasses?

    <p>Check glasses before using them – no cracks, no chips (B)</p> Signup and view all the answers

    What is the recommended method for handling glasses?

    <p>Handle glasses by the rim or base (D)</p> Signup and view all the answers

    What should be done with garnishes that come back from the table?

    <p>Throw them away (B)</p> Signup and view all the answers

    What are some examples of edible flowers used as garnishes?

    <p>Roses, Marigolds, Nasturtiums (A)</p> Signup and view all the answers

    What are commercially prepared drink decorations made of?

    <p>Plastic and paper (C)</p> Signup and view all the answers

    Which of the following is a key requirement for excellent customer service in all bar situations?

    <p>Using the same type of glass for the same type of drink (A)</p> Signup and view all the answers

    What is the recommended method for handling glasses?

    <p>Checking glasses for cracks and chips (B)</p> Signup and view all the answers

    What are some examples of edible flowers used as garnishes?

    <p>Borage and marigold (D)</p> Signup and view all the answers

    What are commercially prepared drink decorations made of?

    <p>Paper parasols and sparklers (C)</p> Signup and view all the answers

    How and why do wastage and spillage occur?

    <p>Wastage and spillage occur more if you rush (C)</p> Signup and view all the answers

    Which of the following is a standard industry requirement for handling glasses?

    <p>Check glasses for cracks and chips (D)</p> Signup and view all the answers

    What is a common consequence of rushing in a bar situation?

    <p>Knocking bottles and glasses over (C)</p> Signup and view all the answers

    What is the recommended method for disposing of broken glass in a responsible manner?

    <p>Sweep the broken glass into a cardboard box and seal it (A)</p> Signup and view all the answers

    What are some examples of edible flowers used as garnishes?

    <p>Nasturtiums, Marigold, Borage (D)</p> Signup and view all the answers

    What is a common type of commercially prepared drink decoration?

    <p>Paper parasols (A)</p> Signup and view all the answers

    Which action may be appropriate for a customer who is determined to be in a condition that allows them to remain on the premises?

    <p>Provide free 'nibbles' as supplied by the venue (B)</p> Signup and view all the answers

    What should be done when a customer has had too much to drink and needs to be asked to leave the venue?

    <p>Refer difficult situations to an appropriate person within the establishment (D)</p> Signup and view all the answers

    Who is usually the 'appropriate person' to refer difficult situations/customers to?

    <p>Owner Manager or Duty manager (D)</p> Signup and view all the answers

    In which situations is it necessary to refer difficult alcohol-related situations to another person?

    <p>All of the above (D)</p> Signup and view all the answers

    What is the role of the appropriate person in dealing with difficult situations?

    <p>To ensure high levels of service are maintained (A)</p> Signup and view all the answers

    Which of the following is NOT a recommended action for assisting a customer who is determined to be in a condition that allows them to remain on the premises?

    <p>Offer them a high-alcoholic beverage (D)</p> Signup and view all the answers

    What is one of the keys to asking a customer to leave the venue?

    <p>All of the above (D)</p> Signup and view all the answers

    When should difficult alcohol-related situations be referred to another person?

    <p>All of the above (D)</p> Signup and view all the answers

    Who is usually the appropriate person to refer difficult situations/customers to?

    <p>All of the above (D)</p> Signup and view all the answers

    What is the recommended approach when dealing with difficult customers?

    <p>Seek assistance from an appropriate person within the establishment (D)</p> Signup and view all the answers

    Which action should be taken when a customer has had too much to drink and needs to be asked to leave the venue?

    <p>Provide high levels of service and apologize for the need to ask them to leave. (A)</p> Signup and view all the answers

    Who is usually the appropriate person to refer difficult situations/customers to?

    <p>Owner or manager of the venue. (D)</p> Signup and view all the answers

    What should be done if a customer becomes verbally or physically abusive or threatening?

    <p>Refer the situation to an appropriate person within the establishment. (A)</p> Signup and view all the answers

    When is it necessary to refer difficult alcohol-related situations to another person?

    <p>All of the above. (D)</p> Signup and view all the answers

    What is the appropriate response when a customer is determined to be in a condition that allows them to remain on the premises?

    <p>Recommend and serve them a low-alcoholic beer or wine. (D)</p> Signup and view all the answers

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