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Bar & Beverage Management > BAR LEC: LESSON 1 - BAR TERMINOLOGIES > Flashcards

BAR LEC: LESSON 1 - BAR TERMINOLOGIES Flashcards

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1
Q

What is ABV stands for

A

ALCOHOL BY VOLUME

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2
Q

Shows the total percentage within the drink that is accounted for by pure ethyl alcohol. All alcoholic products must, by law, give this information.

A

ALCOHOL BY VOLUME

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3
Q

The liveliness and crispness in wine that activates our salivary glands.

A

ACIDITY

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4
Q

The deliberate addition of oxygen to round out and soften a wine.

A

AERATION

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5
Q

Mixed drinks that are basically sweet and/or creamy in taste and are usually served after a meal.

A

AFTER DINNER DRINK

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6
Q

The storage of the distilled alcohol in wooded casks, most often oak. Over months or years, the wood reacts with the alcohol, imparting to it a distinctive color, aroma, and flavor.

A

AGING

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7
Q

The product of fermentation of sugars by yeast.

A

ALCOHOL; Ethanol (ethyl alcohol)

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8
Q

Refers to the amount of alcohol present in wine. It is usually expressed as a numerical percentage of the volume or can also be written as proof (for spirits).

A

ALCOHOL CONTENT

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9
Q

Is a malt beverage (beer) made by top fermentation at lukewarm temperatures.

A

ALE

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10
Q

Loss of smell.

A

ANOSMIA

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11
Q

Pigments that give red wine its color.

A

ANTHOCYANINS

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12
Q

Any drink taken before meals to improve your appetite. Drink that are served before meals. An alcoholic drink taken before a meal as an appetizer.

A

APERITIF

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13
Q

Refers to the name or official geographic origin of wine. It is part of the system of classification of wines.

A

APPELLATION

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14
Q

Is a phrase on French wine label which means that the wine comes from the controlled area named and meets its strict legal standards.

A

APPELLATION CONTROLEE

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15
Q

Refers to the visual properties including size, shape, color, texture, gloss, transparency, cloudiness, and so on.

A

APPEARANCE

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16
Q

Refers to smell of fragrance of a young wine. The odor of a wine imported by grades from which it is made.

A

AROMA

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17
Q

Tasting term noting the harsh, bitter, and drying sensations by high levels of tannin.

A

ASTRINGENT

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18
Q

Is the combination and relationship of physical components (fruit, acid, tannin, alcohol, etc.) and to a lesser extent the intangible element such as breed, character and finesse.

A

BALANCE

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19
Q

An assistant or apprentice bartender, who does the bartender’s scut work, including tapping beer kegs, running ice, replacing glassware, preparing and stocking garnishes, restocking shelves and so on.

A

BAR BACK

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20
Q

French word for wine barrel. The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.

A

BARRIQUE

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21
Q

Is a fermented beverage made from malted grains (usually barley), water, hops and yeast.

A

BEER

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22
Q

Refers to a glass free of grease, soap, and lint.

A

BEER CLEAN

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23
Q

Simply means white wine or white grape.

A

BLANC (BLANCO, BIANCO)

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24
Q

Is a system of evaluating alcoholic beverages without the knowledge of the producer, country of origin, and other pertinent information.

A

BLIND TASTING

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25
Q

Is the farm/vineyard where Sherry is made. A Spanish wine cellar. Also refers to a seller of alcoholic beverage.

A

BODEGA

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26
Q

Is the term used to describe the scent of more complex mature wines.

A

BODY

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27
Q

Is a process that refers to beers produced by the use of a type of yeast (lager yeast), which generally converts sugar to alcohol and carbon dioxide at lower temperatures at the tank’s bottom.

A

BOTTOM FERMENTATION

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28
Q

Refers to the smell of fragrance of a mature wine. Complex and interesting odor of a mature wine.

A

BOUQUET

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29
Q

Referring to a red wine’s interaction with oxygen when it is first incurred.

A

BREATHE

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30
Q

A stage in making beer in which wort is boiled with hops.

A

BREWING

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31
Q

Bar-restaurant combination in which beer served is brewed on the premises.

A

BREWPUB

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32
Q

Spirits having dark color and hearty flavor such as whiskey and brandies.

A

BROWN GOODS

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33
Q

Beer that has been warmed and cooled again.

A

BRUISED BEER

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34
Q

Included on champagne labels, it means dry or little to no sugar.

A

BRUT

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35
Q

Refer to the dining room helper and runner. A title given to a Food and Beverage Service Attendant.

A

BUSBOY

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36
Q

Taking out soiled plates/dishes from the dining area to dishwashing area.

A

BUSSED OUT

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37
Q

Is a crystalline, bitter-tasting, but odorless alkaloid present in coffee, tea, and soft drinks; a stimulant.

A

CAFFEINE

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38
Q

Brand of liquor specified by customer ordering drink. Brands frequently called for by name.

A

CALL BRAND

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39
Q

Spanish term for a sparkling wine made according to the traditional method.

A

CAVA

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40
Q

Refers to the supervisor of the Food and Beverage Service Attendant.

A

CAPTAIN FOOD & BEVERAGE SERVICE ATTENDANT

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41
Q

French term for grape variety. When it appears on a wine label it will usually refer to the varieties used to make the wine.

A

Cépage

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42
Q

Adding sugar to wine before or during fermentation to increase alcohol levels. It is illegal in some parts of the world, and highly controlled in others.

A

CHAPTALIZATION

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43
Q

Refers to the mixer served either with the spirit or on the side of the spirit in a separate glass, bottle or carafe. A mild drink (as beer) taken after a hard liquor.

A

CHASER

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44
Q

Is a well-iced mixed drink made up of base liquor, a modifying ingredient as a modifier, and a special flavoring or coloring agents.

A

COCKTAIL

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45
Q

This is a dark brown aromatic drink made by brewing in water the roasted and ground bean-like seeds of a tall tropical evergreen shrub which is Coffea of the Rubiaceae family.

A

COFFEE

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46
Q

Is the method used to produce liqueurs when the flavoring ingredients are sensitive to heat. Examples of this method are infusion, maceration, and percolation.

A

COLD METHOD

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47
Q

Refers to the distinct hue specific to each type of drink.

A

COLOR

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48
Q

Refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job.

A

COMMIS

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49
Q

Acids, aldehydes, esters, ketones, phenols, and tannins that are byproducts of fermentation, distillation, and aging. These “impurities” may contribute to the character and flavor of the spirit, but they cause undesirable effects in some people, notably increasing the intensity of hangover.

A

CONGENERS

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50
Q

Also called Coffey still, after the inventor, Aenas Coffey. A type of still for whiskey distillation that allows for continuous high-volume production, as opposed to the pot still, which must be emptied and “recharged” one batch at a time.

A

CONTINUOUS STILL/COLUMN STILL/PATENT STILL

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51
Q

Drink served after meals

A

CORDIAL

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52
Q

A stimulating drink

A

LIQUEUR

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53
Q

Is a spongy natural material used as a stopper for bottles.

A

CORK

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54
Q

French sparkling wine not made in Champagne region.

A

Crémant

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55
Q

A French term that literally means “growth”. May refer to a vineyard or a winery.

A

CRU

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56
Q

Refers to the proper procedures of tasting coffee.

A

CUPPING

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57
Q

Is a blend of wines used to make a particular house style of sparkling wine.

A

Cuveé

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58
Q

To pour wine from a bottle to another bottle or carafe in such a way that the sediment remains in the bottle.

A

DECANT

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59
Q

Refers to the removal of dead yeast from second fermentation in bottle; also disgorgement.

A

Dégorgement

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60
Q

On a champagne label “half dry”; actually the sweetest type on the market.

A

DEMI-SEC

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61
Q

Food taken from the kitchen to the dining area.

A

DISH-OUT

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62
Q

Refers to the separation of alcohol from the liquid in the fermented mash. A process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained.

A

DISTILLATION

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63
Q

Means marked individuality of style.

A

DISTINCTIVE

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64
Q

This refers to the number of jigger or shots of drinks/spirit poured and served into the serving glass.

A

DOUBLE/SINGLE

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65
Q

Is an un-pasteurized beer.

A

DRAFT BEER

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66
Q

Trademarked name for a cover that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring, preventing stains to table cloths, counter tops or other surfaces. The generic term is drip cloth.

A

DRIP DICKEY

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67
Q

Unsweetened tastes or absence of sugar. Almost all of the sugar has been converted into alcohol during fermentation causing the wine to lack sweetness.

A

DRY

68
Q

French term for a grape-derived spirit such as brandy up to a maximum of 96% ABV. Its literal translation is “water of life”.

A

EAU DE VIE

69
Q

A very dry sparkling wine. In Champagne, this is a wine that has received a dosage with between 0-6 grams/liter sugar.

A

EXTRA-BRUT

70
Q

Extremely small amount of dry vermouth with liquor.

A

EXTRA-DRY

71
Q

An action of yeast upon a sugar solution, which breaks down the sugar into carbon dioxide and alcohol.

A

FERMENTATION

72
Q

The addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles.

A

FINING

73
Q

Refers to the sensation left in the mouth after tasting the wine. A finish can be short or long, depending on the quality and age of wine. A very long finish or “persistence” can be an indication that a wine has aged well.

A

FINISH

74
Q

Garnish of sliced orange or other citrus fruit on a pick, usually with cherry.

A

FLAG

75
Q

To pour liquor for a drink without using a measure, estimating amounts by counting or other method.

A

FREE-POUR

76
Q

A bit of fruit or vegetable added to a drink primarily for the sake of appearance. It does not significantly enhance the flavor of the drink.

A

GARBAGE

77
Q

A bit of fruit or vegetable added to a drink principally to enhance its flavor. An ingredient which decorates, accompanies or completes a dish or a drink.

A

GARNISH

78
Q

Are liqueurs without a protected name, recipe or bottle shape. They are produced cheaply and are priced competitively.

A

GENERIC

79
Q

Is a spirit distilled from grains flavored with botanicals, mainly juniper berries.

A

GIN

80
Q

Means to pour less of the mixer in the drink.

A

GO EASY

81
Q

Spanish aging designation that for red wine stipulates that it has been aged for a total of 5 years after harvest with at least 18 months in oak (in Rioja and Ribera del Duero the minimum is 24 months). For Spanish white wines the requirement is 4 years of total aging with at least 6 months in oak (increased to 12 months in Rioja and Ribera del Duero)

A

GRAN RESERVA

82
Q

Liquor poured over crushed or shaved ice.

A

GRAPE OVER

83
Q

Limited period of the day during which drink prices are marked down.

A

HAPPY HOUR

84
Q

Refers to the thick, rich, creamy collar of gas bubbles that clings to the top of a glass of beer; also foam.

A

HEAD

85
Q

Tall drinks consisting of a shot of specified spirit with mixers such as sodas, water, etc. served with ice in a highball glass.

A

HIGHBALL DRINKS

86
Q

Is the method used to produce liqueurs by extracting flavors from ingredients such as seeds and flowers by heat. An example of this method is distillation.

A

HOT METHOD

87
Q

A specific wine a restaurant sells by the glass or carafe.

A

HOUSE WINE

88
Q

Is a process by which flavorings are steeped in water.

A

INFUSION

89
Q

Underbar cocktail-station unit, typically containing ice bin, speed rail, bottle wells, and cold plate for a postmix system.

A

JOCKEY BOX

90
Q

Half-barrel of beer, containing 15 1/2 gallons.

A

KEG

91
Q

Refers to the marks left by the head on the glass as the beer is consumed.

A

LACING

92
Q

This refer to a drink with low alcohol content.

A

LIGHT

93
Q

Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation.

A

LEES

94
Q

Are alcoholic beverages made by mixing or redistilling various spirits with certain flavoring materials.

A

LIQUEURS

95
Q

Mixed drinks that are served in tall glasses.

A

LONG OR TALL DRINKS

96
Q

Is a process by which flavorings are steeped in alcohol.

A

MACERATION

97
Q

To blend wines or spirits. To add something to the liquor in a bottle.

A

MARRY

98
Q

Ready to drink.

A

MATURE

99
Q

A list in a specific order of dishes to be served at a given meal.

A

MENU

100
Q

Means a traditional method of making sparkling wine, particularly Champagne, wherein fermented wine is bottled with yeast cells and sugar to induce a secondary fermentation. When fermentation is complete, the wine is aged, and the yeast sediment is removed.

A

METHODE CHAMPENOISE

101
Q

Large bottle holding six liters, the equivalent of eight regular wine bottles.

A

METHUSELAH

102
Q

French term for “Put in Place”, having all ingredients ready to be used. Preparation before service.

A

MISE EN PLACE

103
Q

The art or skill of mixing drinks containing alcohol.

A

MIXOLOGY

104
Q

Familiar cocktail without the liquor.

A

MOCKTAIL

105
Q

How a wine feels on the palate; it can be rough, smooth, velvety, or furry.

A

MOUTH-FEEL

106
Q

To mash and stir; such things as mint leaves and other solids in order to make a suspension or a paste with fluid. A special pestle-like wooden muddler can be used, but spoon will do.

A

MUDDLE

107
Q

To heat and spice a drink. Traditionally, the heating was done by inserting a hot poker into the drink; today, mulled drinks are usually heated on a stove.

A

MULL

108
Q

Unfermented grape juice including seeds, skins, and stems.

A

MUST

109
Q

Drink served directly poured from the bottle into the serving glass. Served without ice; not chilled.

A

NEAT

110
Q

A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.

A

NEBUCHADNEZZAR

111
Q

A tasting term describing the aromas and bouquets of a wine.

A

NOSE

112
Q

Means the characteristic smell of a substance.

A

ODOR

113
Q

A wine aficionado or connoisseur.

A

OENOPHILE

114
Q

The science of wine and winemaking.

A

OENOLOGY

115
Q

Spirit served with the mixer in separate carafe glass placed next to the spirit.

A

ON THE SIDE

116
Q

Wine exposed to air that has undergone a chemical change.

A

OXIDATION

117
Q

In organoleptic evaluation, refers to the sense of taste.

A

PALATE

118
Q

Is a process, which involves re-circulating the beverage spirits through a percolator, which contains the raw materials.

A

PERCOLATION

119
Q

Half dry and half sweet as vermouth.

A

PERFECT

120
Q

A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.

A

PORT

121
Q

Short mixed drinks that are basically dry in taste and are usually served before a meal to wet the appetite.

A

PRE-DINNER DRINK

122
Q

A measure of alcoholic content of spirit each degree of the proof being ½ of the alcohol by volume of standard strength on quality or alcoholic content.

A

PROOF

123
Q

Are mostly imported, expensive liqueurs with a distinctive recipe, bottle shape, and brand name.

A

PROPRIETARY

124
Q

Date a product should be pulled off shelves, after which it begins to deteriorate.

A

PULL DATE

125
Q

Is the farm/ vineyard where Port is made.

A

QUINTA

126
Q

Refers to the rotation of inverted bottles to get dead yeast into the bottle neck; also riddling.

A

Rémuage

127
Q

Strictly controlled by authorities. Spanish Reserva and Italian Riserva wines are wines that have gone through extended aging in barrel and are of generally superior quality.

A

RESERVA (Riserva, Resérve)

128
Q

To decorate the rim of a glass with salt or sugar.

A

RIM

129
Q

French, Italian, Spanish and Portuguese terms for a dry wine. In Champagne production, “Sec” wines are actually medium-dry being sweeter than Brut and Extra Dry with 12-17 grams/liter of sugar added in the dosage.

A

SEC

130
Q

A sparkling wine manufactured in Germany.

A

SEKT

131
Q

Bar pouring drinks for table service only, often out of public view.

A

SERVICE BAR

132
Q

Professional bartenders call refusing to serve an intoxicated patron “shutting him off.” Also called “cutting off.”

A

SHUTTING OFF (A DRUNK)

133
Q

Water containing carbon dioxide.

A

SODA

134
Q

A drink topped with soda.

A

SODA OUT

135
Q

Is the Spanish system of progressively blending Sherries in tiers of small casks- to blend Sherries of the same type but varying ages (young and old).

A

SOLERA SYSTEM

136
Q

A wine butler; also used to denote a certified wine professional.

A

SOMMELIER

137
Q

Usually any featured drink of the house. Refer to the cocktail of the month.

A

SPECIALTY

138
Q

These are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants, and other substance with sugar or starch-based.

A

SPIRITS

139
Q

Pour a little on top of a drink.

A

SPLASH

140
Q

Is the Spanish system of progressively blending Sherries in tiers of small casks- to blend Sherries of the same type but varying ages (young and old).

A

SOLERA SYSTEM

141
Q

A wine butler; also used to denote a certified wine professional.

A

SOMMELIER

142
Q

Usually any featured drink of the house. Refer to the cocktail of the month.

A

SPECIALTY

143
Q

These are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants, and other substance with sugar or starch-based.

A

SPIRITS

144
Q

Pour a little on top of a drink.

A

SPLASH

145
Q

Is the astringent, mouth-puckering compound that comes from the skin, seeds and stalks of grapes. It is mostly present in red wines as these parts of the grape are largely excluded in white and rose winemaking.

A

TANNIN

146
Q

Means beer faucet.

A

TAP

147
Q

Refer to the collection of modified epithelia cells, residing in a papilla on the tongue or soft palate, responsive to taste stimuli and making synaptic contact with primary efferent taste nerves.

A

TASTE BUDS

148
Q

Is a spirit distilled from fermented juice of the base or heart of the blue agave plant.

A

TEQUILA

149
Q

French for geographical characteristics unique to a given vineyard.

A

TERROIR

150
Q

Is a term that refers to the use of a type of yeast that generally will convert sugar to alcohol and carbon dioxide at temperatures between 15.4 °C - 20.9 °C (60 °F 70 °F).

A

TOP FERMENTATION

151
Q

Refers to a dash or drop of any beverage ingredient.

A

TOUCH

152
Q

A French term referring to the selective picking of grapes, instead of machine harvesting.

A

TRIAGE

153
Q

Peel of lemon or orange or lime, cut thinly without the white part of the fruit and twisted in the center on top of the drink normally dropped into the drink.

A

TWIST

154
Q

The empty space left in bottles and barrels as a wine evaporates.

A

ULLAGE

155
Q

An aromatized wine that is made with wormwood and potentially other ingredients.

A

VERMOUTH

156
Q

French for wine

A

VIN

157
Q

Spanish for vines.

A

VINA

158
Q

The process of making wine.

A

VINIFICATION

159
Q

Italian and Spanish, originally derived from Latin, for wine.

A

VINO

160
Q

The scientific study of wines and winemaking.

A

VINOLOGY

161
Q

Refers to the annual grape harvest and the wine made from it. The year frequently appears on wine label. Certain wines, such as Port and Champagne, are blends of various years and bear vintage dates only when the wine comes from a single outstanding crop.

A

VINTAGE

162
Q

A drink prepared without alcohol.

A

VIRGIN

163
Q

Is a spirit distilled from various grains and potatoes and other fermentable materials.

A

VODKA

164
Q

Slice of lemon, lime, or orange used as a garnish.

A

WHEEL

165
Q

Person who handles customer’s wine orders and service.

A

WINE STEWARD

166
Q

A small thin piece of citrus peel with pith as possible. The essential oil is squeezed on top of the drink, the peel is discarded. Thin outer skin of a lemon or orange containing flavorful oils.

A

ZEST

Bar & Beverage Management (4 decks)

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