Deck 5: Beverages

Question 1

Fortified wines have ________ added.

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

Answer 1

brandy or wine alcohol

Question 2

Champagne can be served

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

Answer 2

anytime throughout the meal

Question 3

White, champagne, sherry, and aperitif are all types of

A) beer
B) whiskey
C) wine
D) vodka

Answer 3

wine

Question 4

________ tends to be clear and light-bodied.

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

Question 5

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

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

Question 6

Poultry, fish, and egg entrees are best served with ________ wine.

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

Question 7

Still wines are those with

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

Question 8

Methodechampenoise refers to

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

Question 9

Wine is the fermented juice of freshly gathered ripe

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

Question 10

Cabernet sauvignon and pinot noir are types of ________ wine.

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

Question 11

Pinot blanc, sauvignon blanc, and Riesling are all types of ________ wine.

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

Question 12

Aromatized wines are fortified and flavored with

A) madeira and marsala
B) port, grapes, and coloring
C) herbs, flowers, bark, and roots
D) grapes, stems, and seeds
E) natural and organic vegetable juices

Question 13

The making of a good wine is dependent on the quality of

A) the grape variety
B) soil conditions
C) climatic conditions
D) wine maker
E) all of these as well as vineyard preparation

Question 14

Examples of fortified wines are

A) chardonnay and champagne
B) cabernet and pinot noir
C) riesling, chablis, and sauvignon blanc
D) port, sherry, and madeira

Question 15

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

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

Question 16

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

A) ale
B) lager
C) lambic
D) pilsner

Question 17

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

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

Question 18

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

A) ale
B) stout
C) lager
D) pilsner

Question 19

Any game or red meat is best served with ________ wine.

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

Question 20

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

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

Question 21

Coffee first came from

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

Question 22

List the ways in which wine is classified.

Question 23

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

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

Question 24

Spirits differ from wine and beer in that they are

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

Question 25

Whiskey refers to a spirit that

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

Question 26

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

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

Question 27

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

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

Question 28

Explain the traditional concept of matching wine with food.

Question 29

The most important ingredient in beer is

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

Question 30

Legislation that governs the sale of alcoholic beverages is known as

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

Question 31

Gin is a white neutral spirit made from

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

Question 32

What are the six steps in wine production?

Question 33

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

Question 34

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

Question 35

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

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

Question 36

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

Question 37

Rum is distilled from

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

Question 38

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

Question 39

Proof is equal to

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

Question 40

A premium bottle of vodka costs $38.00 per liter and yields twenty-five 1.25-ounce shots that sell for $5.75each. What does this bottle bring in to liquor sales?

A) $137.50
B) $125.95
C) $143.75
D) $151.50
E) $98.25

Question 41

Describe the difference between a microbrewery and a brewpub.

Question 42

Differentiate between U.S. and European wine labeling. How do the two wine regions label their wines? List some examples.