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Bar & Beverage Management > BAR LEC: LESSON 7 & 8 > Flashcards

BAR LEC: LESSON 7 & 8 Flashcards

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1
Q

is any potable liquid containing ethyl alcohol.

A

ALCOHOLIC BEVERAGES

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2
Q

wines, beers, and spirits all contain ____________ - ethyl alcohol - also called ethanol

A

CH3 CH2 OH

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3
Q

in spirits, carbohydrate source is also _____

A

GRAINS

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4
Q

spirits differ in that they are put through an additional process, in which the alcoholic beverage is called _________

A

DISTILLATION

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5
Q

they are the by-products present in minute amounts in fermented and distilled beverages, providing the beverages’ distinctive flavors and aromas and certain features of hangover. The
various combination of these substances produce the
characteristic flavors, odors, and colors that differentiate one alcoholic beverage from one
another.

A

CONGENERS

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6
Q

was believed to be the active ingredient in the healing powers of wine.

A

ALCOHOL

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7
Q

the word “_________” was applied as a generic term to any product derived through
vaporization and condensation.

A

ALCOHOL

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8
Q

refers to the Arab practice of producing a black powder by condensing a vapor of the metal antimony. The powder was then used as eye make-up, which is why eye-liner is still occasionally known as kohl

A

AL-KUHL

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9
Q

It was not until some time during the ___________ that “alcohol” was used specifically
in reference to distilled spirits.

A

16TH CENTURY

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10
Q

Alcohol proof is the amount of alcohol in the liquor or liqueur. It is usually twice the percentage of alcohol by volume.

A

PROOF

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11
Q

alcohol enters the body

A

MOUTH

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12
Q

some alcohol gets in the bloodstream but most goes on to the small intestine.

A

STOMACH

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13
Q

alcohol enters the bloodstream through the walls of the small intestine.

A

SMALL INTESTINE

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14
Q

pumps alcohol throughout the body

A

HEART

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15
Q

the alcohol in the beverage is produced by fermentation, in which _______ enzymes carbohydrates into carbon dioxide and ethanol.

A

YEAST

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16
Q

The carbohydrates fir these beverages came from the sugars found in fruits or berries

A

WINE

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17
Q

Speech may be slurred, loss of coordination and judgement

A

0.10 BAC %

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18
Q

BAC% when an intoxicated person feels relaxed and might experience slow reaction time.

A

0.02 BAC%

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19
Q

in the ____, enzymes convert the alcohol to acetate, which enter the bloodstream and is eventually transformed into carbon dioxide and water and then disposed of.

A

LIVER

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20
Q

n a man of average size, about half an ounce of alcohol - the equivalent of an ounce of hard
liquor, a 12-ounce bottle of beer, or a 4-ounce glass of wine - can be metabolized (processed
and eliminated) _________.

A

PER HOUR

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21
Q

alcohol affects the forebrain and assaults motor coordination and decision making.

A. FIRST
B. SECOND
C. THIRD

A

A

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22
Q

alcohol knocks out the midbrain, and you lose control over emotions and increase chances of a blackout.

A. FIRST
B. SECOND
C. THIRD

A

B

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23
Q

alcohol batters the brainstem as it affects heart rate, body temperature, appetite and
consciousness, a dangerous and potentially fatal condition.

A. FIRST
B. SECOND
C. THIRD

A

C

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24
Q

sometimes called BLOOD ALCOHOL LEVEL (BAL), is the concentration of alcohol in the blood, expressed as the weight of alcohol in a fixed
volume of blood.

A

BLOOD ALCOHOL CONCENTRATION

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25
Q

It is used as an objective measure of intoxication

A

BAC

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26
Q

BAC% where your vision is affected

A

0.04%

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27
Q

BAC% where your coordination decreases and your driving skills are impaired. this is the legal drinking limit. you are legally intoxicated and it’s llegal to drive in the U.S

A

0.08%

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28
Q

BAC% where you may stumble when walking and may have trouble standing up

A

0.15%

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29
Q

BAC% where you might vomit and probably pass out

A

0.30%

30
Q

BAC% where you may pass out and may go into a coma

A

0.40%

31
Q

BAC% where alcohol poisoning and death can occur. your breathing might stop. this is the lethal blood alcohol level

A

OVER 0.40%

32
Q

is the only type of alcohol that is safe to drink

A

ETHYL ALCOHOL (ETHANOL)

33
Q

is a wood alcohol

A

METHYL

33
Q

two other principal types that are highly toxic:

A

METHYL AND ISOPROPYL

34
Q

is a rubbing alcohol

A

ISOPROPYL

35
Q

it has an alcohol content of 40.0 to 75.0

A

WHISKIES

36
Q

it has an alcohol content of 40.0 to 50.0

A

VODKAS

37
Q

it has an alcohol content of 45.0 to 50.5

A

TEQUILA

38
Q

alcohol content of 3.2 to 4.0

A

BEER

39
Q

alcohol content of 5.0 to 7.0

A

SMIRNOFF

40
Q

alcohol content of 4.8 to 5.0

A

BACARDI

41
Q

alcohol content of 40.0 to 95.0

A

RUM

42
Q

alcohol content of 40.0 to 48.5

A

GIN

43
Q

Differences between fermented and distilled beverages in addition to the way they are
made, one is the _________.

A

ALCOHOLIC CONTENT

44
Q

contain 2 ½ to 8 percent alcohol by weight (3.1 to 10 percent by volume).

A

BEERS AND ALES

45
Q

comes from the early days of spirits when the distiller tested, or proved, the product
by mixing it with an equal amount of gunpowder and setting it a fire

A

PROOF

46
Q

Example: Rum and Coke; Cape Cod; Whisky and Coke; Gin and Tonic; Screwdriver, etc.

A

LIQUOR ALWAYS FIRST

47
Q

Example: Tangueray and Tonic instead of Gin and Tonic

A

NAME THE BRAND FIRST.

48
Q

is a drink made with the cheapest liquor available at the bar. Example: if customer orders a Rum and Coke, you give the cheapest rum and coke. You do not give
Bacardi and Coke

A

WELL-DRINK

49
Q

is made with specified liquor. If the customer calls for a specific brand of liquor, give what the customer mentioned.

Example: Bacardi and Coke, Jack and Coke, Stolichnaya
and Cranberry, Tangueray and Tonic, Jose Cuervo Gold.

A

CALL DRINK

50
Q

if the customer is not sure about the drink, he/she wants whether it is a call drink or premium drink, tell the customer if its call or premium drink. TRUE OR FALSE

A

TRUE

51
Q

Is made with expensive liquor. This is also called a top shelf drink.

Example: Grey Goose and Tonic, a Cuervo shot, Johnny Walker Blue double

A

PREMIUM DRINK

52
Q

means premium brands or drinks. It means to use the best liquor available at the bar.

Example: Top shelf Long Island Iced Tea, the use of premium brands of base liquor.

A

TOP SHELF

53
Q

is drawn from a metal barrel or keg. Also spelt draft, is beer served from a cask or keg rather than from a bottle or can.

A

DRAUGHT BEER

54
Q

Draught beer served from a pressurized keg is
also called __________.

A

KEG BEER

55
Q

is referred to the less expensive wine served at the bar or restaurant

A

HOUSE WINE

56
Q

means cold; used when ordering shots of liquor. It’s different from drinks on the
rocks.

A

CHILLED

57
Q

means serve with olive juice, and it is used in gin martinis and vodka martinis.

A

DIRTY

58
Q

The juice of the ______ makes the martini looks cloudy or dirty.

A

OLIVE

59
Q

has been known for at least 10,000 years, but not until the 19TH century did the great French chemist Louis Pasteur describe the process in detail. Defining it as chemical changes brought about by yeasts and other microorganisms growing anaerobically (that is, in the absence of air).

A

FERMENTATION

60
Q

Is the action of yeast upon sugar in solution, which breaks down the sugar into the air. The alcohol, a liquid, remains behind in the original liquid, which thus becomes a fermented beverage

A

FERMENTATION

61
Q

is a natural process in which organic materials containing carbohydrates are decomposed by
years.

A

FERMENTATION

62
Q
  • the liquid is heated an enclosed container to a temperature of at least 173 Fahrenheit
    (78.33 Celsius
A

STILL

63
Q

a Roman, first described a still

A

PLINY THE ELDER

64
Q

At its most basic, a still consists of a _____, in which the liquid to be distilled is heated

A

RETORT

65
Q

called condenser, at the top of the still, to cool and condense the vapor, and a
receiver, a vessel that collects the distillate

A

COIL

66
Q

the grain or vegetables are loaded into an automatic mash tub. Much
like a washing machine, the tub is fitted with agitators that break down the grain as the tub
rotates. A ground malt meal is added to promote the conversion of starches to sugar.

A

MASH PREPARATION

67
Q
  • Preventing the growth of bacteria is very important in the
    manufacture of distilled spirits. First, the mash is sterilized by heating it to the boiling point.
    Then, it is injected with lactic acid bacteria to raise the acidity level needed for fermentation.
    When the desired acidity level’s reached, the mash is inoculated once again.
A

STERILIZATION AND INOCULATION

68
Q

the mash is poured into large stainless-steel vats. Yeast is added and the vats are closed. Over the next two to four days, enzymes in the yeast convert the sugars in
the mash to ethyl alcohol

A

FERMENTATION

69
Q

the liquid ethyl alcohol is pumped to stills, stainless steel
columns made up of vaporization chambers stacked on top of each other.

A

DISTILLATION AND RECTIFICATION

70
Q

the concentrated vapors, or fine spirits contain 95-100% alcohol.This
translates to 190 proofs. In order to make it drinkable, water is added to the spirits to decrease the alcohol percentage to 40, and the proof to 80.

A

WATER ADDED

71
Q

alcoholic beverages are stored in glass bottles because glass is non-reactive. Other receptacles, such as plastic, would cause a chemical change in the beverage. The
bottling procedure is highly. mechanized as the bottles are cleaned, filled, capped, sealed,
labeled, and loaded into cartons. This can be done at rates as high as 400 bottles per minut

A

BOTTLING

Bar & Beverage Management (4 decks)

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