Deck 35: Plate Presentation

Question 1

Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine.

Answer 1

False

Question 2

Which type of bottled water is carbonated?

A)spring
B)mineral
C)sparkling
D)distilled

Answer 2

C

Question 3

Current regulations allow for bottled water to be sold as "spring" or "mineral" only if it is:

A)potable and tastes good
B)free from any contaminant
C)sourced from underground,not part of a community water supply
D)labelled as pure spring or pure mineral water

Answer 3

C

Question 4

A tisane is the correct term for an herbal tea that does not contain any real tea.

Question 5

Fortified wines are wines whose alcohol content has been increased from 10-15% to:

A)22-26%
B)30-35%
C)18-22%
D)16-17%

Question 6

Chambord is flavoured with:

A)almonds
B)bitter orange
C)honey
D)black raspberries

Question 7

Coffee became popular in Europe in which century?

A)14^th
B)16^th
C)17^th
D)18^th

Question 8

Which of these teas is partially fermented?

A)black
B)oolong
C)green
D)all teas are fermented

Question 9

The process of transforming grapes into wine is called:

A)fermentation
B)vinification
C)effervescence
D)varietals

Question 10

Because of beer's slight bitterness when cooked,sugar can be added to balance the flavour.

Question 11

The two species of coffee bean routinely used are:

A)Columbian and Sumatra
B)Kona and Blue Mountain
C)Arabica and Robusta
D)Columbian and Java

Question 12

Cooked,fermented grain mash that is then distilled is the basis for:

A)gin
B)whisky
C)vodka
D)rum

Question 13

The first highly developed civilization in Mesoamerica,the Olmec,enjoyed chocolate as a beverage.

Question 14

Although tea comes from only one species of plant,what are the three general types of tea?

A)gunpowder,imperial,and hyson
B)Darjeeling,Ceylon,and Assam
C)souchong,Camellia sinensis,and tisane
D)black,green,and oolong

Question 15

Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.

Question 16

In Germany,beer is made from which ingredients?

A)water,hops and malted barley,and yeast
B)water,wheat and malted rye,and yeast
C)water,hops and malted wheat,and wild yeast
D)mineral water,rice or corn,malted hops,and rye sours

Question 17

Drip coffee should be brewed at:

A)90-93°C
B)85-88°C
C)88-95°C
D)100°C

Question 18

While black and oolong tea may be served hot,it is best to serve green tea cold.

Question 19

Juice can be extracted from fruit by:

A)pressure and blending
B)processing and puréeing
C)cooking and straining
D)pressing and purifying

Question 20

Flambéing means igniting liquor so that the alcohol burns off and the flavour of the liquor remains.

Question 21

Dried,ground chicory root has long been added to coffee,particularly by the French,who enjoy its bitter flavour.

Question 22

City roast coffee is the most widely used coffee style in Canada.

Question 23

Most coffee is brewed by extraction,which refers to the extraction of flavours at temperatures below boiling.

Question 24

How is espresso made?

Question 25

Most of the worlds' wine is made from grapes belonging to the "Vitis vinifera" family.Several of these varietals are called "noble".List three red wine grape types considered noble.

Question 26

What beverage is considered to be the fastest growing segment of the beverage industry?

Question 27

In what Canadian areas is VQA (Vintners Quality Assurance),which sets standards for the production of wine and appellations,most active?

Question 28

What are the four standard descriptions,based on colour,for coffee roasts?

Question 29

In wine making,what does the term "must" refer to?

Question 30

What are the four guidelines for matching beer with food?

Question 31

List the three names that,depending on the treatment process,must appear on the label of all bottled water in Canada.

Question 32

What is the name for diluted,sweetened juice of peaches,apricots,guavas,black currents,or other fruits whose juice would otherwise be too thick or too tart to drink straight?

Question 33

Why is it important to brown foods before adding wine or other alcoholic beverages?