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3A > BAR REVIEWER > Flashcards

BAR REVIEWER Flashcards

1
Q

Type of bar set up for a special function

A

Mobile Bar

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2
Q

Part of the bar where products and tools for service are placed

A

Under Bar

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3
Q

Equipment for chilling wines

A

Wine Chiller

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4
Q

A round small tray used to serve beverages

A

Cocktail Tray/Bar Tray

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5
Q

Edible fruits and vegetables used for drink presentation

A

Garnish

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6
Q

Tools to minimize spillage

A

Pourer

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7
Q

Serving preference for beer

A

Cold

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8
Q

General term for carbonated beverages

A

Soda

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9
Q

Common process in brewing coffee

A

Percolation

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10
Q

Unit conversion in milliliter of one (1) fluid ounce

A

30 ml

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11
Q

Juice used in Virgin Mary

A

Tomato Juice

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12
Q

Equipment used to brew coffee

A

Percolator

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13
Q

Syrup made from pomegranate fruit

A

Grenadine Syrup

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14
Q

Liquor base of Cuba Libre

A

Rum

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15
Q

Liqueur ingredients in a Rusty Nail

A

Drambuie

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16
Q

Tool for opening a wine bottle

A

Corkscrew or Bottle Opener

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17
Q

Used to reduce the flow of liquor when pouring

A

Pourer

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18
Q

Glass used in a Gibson cocktail (served straight up)

A

Martini Glass

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19
Q

What particular region in France produces a prestigious wine

A

Bordeaux

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20
Q

The two principal styles of sherry

A

Fino and Oloroso

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21
Q

Type of glassware for sparkling wines

A

Flute

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22
Q

A wine basket is not an accessory for presenting a

A

Wine Glass

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23
Q

In presenting a wine, _ should not be included

A

Price

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24
Q

An Italian sparkling wine

A

Asti Spumante

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25
Q
A
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26
Q

A unique feature of sherry production

A

Solera System

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27
Q

The lowest classification of French wine

A

Table Wine (Vin de Table)

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28
Q

Refers to the impression of weight and size of wine in your mouth

A

Body

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29
Q

Wines that smell and taste flat, stale, or dull, and their color is likely to be yellower or browner than it should be

A

Oxidized Wines

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30
Q

Spanish sparkling wine

A

Cava

31
Q

Equipment to store leftover garnish

A

Refrigerator

32
Q

A form used to order bar stocks

A

Requisition Form

33
Q

A form used to post requisition and

A

Requisition for physical count or stock

34
Q

Bar area to keep beverage stocks when closing the bar

A

Cabinets

35
Q

Proper waste to receptacle to dispose recyclable items

A

Non-biodegradable waste dump

36
Q

Is used to measure the volume of liquids in cocktails

A

Jigger

37
Q

Is a specialized tool for straining cocktails into glasses

A

Hawthorne Strainer

38
Q

Is used to muddle herbs, fruits, and spices for cocktails

A

Muddle

39
Q

Is a versatile tool used for stirring, mixing, and layering cocktails.

A

Bar Spoon

40
Q

Is a type of glassware used for serving cocktails that are typically shake or stirred

A

Cocktail Glass

41
Q

Is a type of glassware used for serving cocktails that are typically blended or frozen.

A

Margarita Glass

42
Q

Is a type of glassware used for serving cocktails that are typically served straight up.

A

Martini Glass

43
Q

Is a type of glassware used for serving cocktails that are typically served on the rocks

A

Rock Glass or Old fashioned glass

44
Q

Used to open beer and other bottled beverages

A

Bottle Opener

45
Q

Used to open wine bottles

A

Cork Screw

46
Q

Used for cutting fruits, vegetables, and garnishes

A

Pairing Knife

47
Q

Used for peeling fruits and vegetables

A

Peeler

48
Q

Used for wiping down surfaces and drying glassware

A

Bar Towel

49
Q

Is a distilled alcoholic beverage made from fermented grain mash

A

Whiskey

50
Q

Iis a distilled alcoholic beverage made from fermented sugarcane molasses

A

Rum

51
Q

Is a distilled alcoholic beverage made from fermented agave plants

A

Tequila

52
Q

Is a distilled alcoholic beverage made from fermented potatoes

A

Vodka

53
Q

Is a distilled alcoholic beverage made from fermented juniper berries

A

Gin

54
Q

A form used to write customers order

A

Order Slip

55
Q

List of beverage choices available

A

Menu

56
Q

Billing arrangement in which all drinks

A

Official Receipt

57
Q

Drinks that are served before a meal

A

Aperitif

58
Q

A mix drink that can be served to customers with hangover

A

Bloody Mary

59
Q

Blood Alcohol Concentration

A

Intoxication

60
Q

Sample sign of intoxication

A

Change in walking patterns

61
Q

One factor that influence Blood alcohol concentration

A

Smoking while drinking

62
Q

One Way to intervene intoxication

A

Suggest food while drinking alcoholic beverage

63
Q

One behavioral warning sign

A

Impaired of judgement

64
Q

Some behavioral warning signs of an intoxicated person are the following, EXCEPT

A

Easy and Relax

65
Q

One factor that influence intoxication is

A

Rate of alcohol consumption

66
Q

Listed below are some ways to for deal with a drinking customer to slow down biood alcohol concentration, EXCEPT

A

Suggesting food when drinking alcoholic beverage since food could absorb acohol

67
Q

To avoid an intoxicated person asking for more alcoholic drinks, what should the server do?

A

Remove alcoholic beverages from their side

68
Q

How should you handle an i an intoxicated customer who is annoying another guest at the bar?

A

Report the incident to your supervisor to handle the situation

69
Q

In closing bar operations, which mechanical equipment should not be shut off?

A

Beverage Chiller

70
Q

What is the proper way to clean a pourer and avoid odor accumulation after removing it from the bottle?

A

Soak the pourer in lukewarm water

71
Q

What should a bartender do at the end of operations to count available stock and record its consumption?

A

Conduct inventory

72
Q

In order to replenish the consurned stock during operations, what should the bartender do upon closing bar operations?

A

Report the total drink consumption

73
Q

In closing bar operations, which of the following actions should not be performed?

A

Remove the CO2 connection from the draft beer dispenser

3A (6 decks)

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