Bartending 1 - First Semester (2nd Periodical)

Which of the following is NOT one of the four types of whisky/whiskey mentioned in the text?

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

What is the main ingredient used to distill rum?

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

Which of the following is NOT one of the seven classified spirits mentioned in the text?

Which of the following is NOT one of the three types of alcoholic beverages mentioned in the text?

What is the main ingredient used to distill gin?

Which of the following is NOT one of the four types of whisky/whiskey mentioned in the text?

What is the main ingredient used to distill rum?

Which of the following is NOT one of the seven classified spirits mentioned in the text?

Which of the following is NOT one of the three types of alcoholic beverages mentioned in the text?

What is the main ingredient used to distill gin?

Which of the following is NOT one of the four types of whisky/whiskey mentioned in the text?

Which of the following should be done to reset the bar after service?

What should be done with unused linens and silverware roll-ups?

Which of the following is part of the 'mise en place' for bar operation?

What should be done with spirits, beers, or wine that need to be chilled before the next service?

What should be done with kegs that need to be chilled before the next service?

Which of the following should be done to reset the bar after service?

What should be done with unused linens and silverware roll-ups?

What should be done with spirits, beers, or wine that need to be chilled before the next service?

What should be done with kegs that may need to be chilled before the next service?

What is the purpose of 'mise en place' for bar operation?

Which of the following should be done to reset the bar after service?

What should be done with spirits, beers, or wine that need to be chilled before the next service?

Which of the following is NOT one of the three types of alcoholic beverages mentioned in the text?

Which of the following is a reason why advice may need to be given to customers in a bar?

What should be done if the drink or brand that a customer has ordered is unavailable?

What should be done if a customer is feeling 'off color' or a bit low?

What information should be provided to customers when advising them about a new product in stock?

What should be done if a customer does not want to drink alcohol or needs to limit their alcohol intake?

Which of the following is NOT a reason why advice may need to be given to customers?

What information should be provided to customers when advising them about a new product in stock?

What should be done if a customer does not want to drink alcohol or needs to limit their alcohol intake?

What is a basic rule of thumb for pairing wine with meat?

What should be done when approaching a guest for a drink order?

What should bartenders do when customers are unsure about what they would like?

What should bartenders do when customers have never been in the bar before and are uncertain about what is available?

What should bartenders do when the drink or brand that customers have ordered is unavailable?