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CBA questions Flashcards

1
Q

Definition of a cocktail

A

any alcoholic beverage that balances flavors and ingredients

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2
Q

2 main types of drinks and their distinctions

A
  • built drinks → pours components over ice in glass that it will be served in; minimal dilution; chills as drink sits in ice; minimal ingredients; can stir to mix ingredients
  • shaken drinks → pouring components into shaken tin with ice; strained into glass; suited for drinks with more components
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3
Q

Purpose of measuring ingredients

A

achieve balance in a cocktail (flavor and alcohol)

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4
Q

Definition and importance of a wash line

A
  • wash line: the location that the cocktail fills up to in a particular glass
  • accuracy helps with confidence
  • consistency assures you are pouring the same amount of liquid to each customer
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5
Q

Tools of measurement

A
  • jigger → more accurate but slower
  • pour top → best for high traffic; constant flow rate when fully inverted (1 oz = One - One - Thou - Sand)
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6
Q

Definition and relationship of ABV and Proof

A
  • ABV: alcohol by volume (%); percent of the substance that is alcohol per each unit of volume
  • proof: expressed in #
  • proof = 2x ABV (ex: 50% ABV = 100 proof)
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7
Q

Significance of a standard drink and their approximate amounts

A
  • standard drink contains 14 grams (0.5 oz) of pure ethanol
  • 1.5 oz of 40% ABV liquor = 12 oz of 5% ABV beer = 5 oz of 12% ABV wine
  • helps you monitor the amount of alcohol a patron has consumed over time
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8
Q

Definition and significance of BAC

A
  • BAC, or blood-alcohol content indicated the amount of alc in the bloodstream as a percentage (ex: BAC of 0.01 means that 0.01% of your blood’s volume is alcohol)
  • legal limit for driving in the US is 0.08%, but you can still get a DWI at a lower BAC
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9
Q

7 primary factors that influence intoxication

A
  1. biological sex/corresponding hormone levels
  2. metabolic rate
  3. size/weight
  4. food consumption
  5. rate of consumption
  6. ABV/Proof of drink
  7. Medications/Drugs in the system
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10
Q

4 visible cues of intoxication

A

loss of…
- inhibition
- judgment
- reaction time
- coordination

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11
Q

Loss of inhibition definition

A

looking relaxed, becoming talkative, sudden behavioral change

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12
Q

Loss of judgment definition

A

inappropriate behavior, increased rate of consumption

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13
Q

Loss of reaction time definition

A

unfocused eyes, slowed movements and verbal response

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14
Q

Loss of coordination definition

A

impaired motor control, staggering and loss of balance

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15
Q

Significance of Dram Shop Acts

A
  • moral and legal responsibility to monitor their guests intoxication levels per the Dram Shop Act
  • statute that enforces civil liability for dangerous acts performed by intoxicated customers due to negligence by a serving party
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16
Q

Definition of a spirit

A

(aka hard liquor) must meet 3 criteria:
- distilled alcoholic beverages
- does not contain added sugar
- contains at least 40% alcohol by volume (=80 proof)

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17
Q

6 spirit on CBA speed rack and their order

A
  • left to right, light to dark
  • vodka, gin, light rum, tequila, whiskey, bourbon

(note: triple sec is between tequila and whiskey)

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18
Q

Purpose and guidelines of a speed rack

A
  • home base (most commonly used alcohols)
  • strategically located
  • always keep in order
  • organized light to dark
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19
Q

Vodka (base ingredient, colors, general flavors)

A
  • made from neutral grain (potatoes, barley, wheat), fruits or sugar
  • clear
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20
Q

Gin (base ingredient, colors, general flavors)

A
  • made from neutral grain
  • steeped or vapor infused with juniper and botanicals and then redistilled
  • 4 categories:
    1. London Dry – strong juniper, hints of citrus
    2. Old Tom – sweeter, richer than London Dry
    3. Plymouth – drier than London Dry, more citrus forward, spicy botanicals
    4. Genever – malt forward, less juniper and botanical, robust and rich
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21
Q

Rum (base ingredient, colors, general flavors)

A
  • made from sugarcane or sugarcane by-products (molasses)
  • white/clear rum, gold/pale rum, dark rum, black rum
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22
Q

Tequila (base ingredient, colors, general flavors)

A
  • type of mezcal
  • made from blue agave (at least 51%)
  • sweet, fruity, and toasty
  • blanco/silver/plato (0-2 months), reposado (2-11 months), anejo (1-2 years), extra anejo (3+ years)
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23
Q

Whiskey (base ingredient, colors, general flavors)

A
  • made from neutral grain
  • types:
    1. irish whiskey – smooth
    2. scotch whisky
    3. japanese whisky – dry, smokeu, peaty flavors
    4. canadian whisky – light/smooth
    5. American whiskey
    a. Bourbon (has to be produced in USA)
    b. Tennessee
    c. Rye (crispier and spicier than bourbon)
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24
Q

Bourbon (base ingredient, colors, general flavors)

A
  • 51% whiskey + corn
  • dark
  • notes of vanilla, oak, caramel
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25
Q

2 types of agave spirits, their distinctions, and aging variations

A
  • mezcal – smoky, earthy, and floral notes
  • tequila – sweet, fruity, and toasty (has to be made from blue agave
  • blanco (0-2 months), reposado (2-11 months), anejo (1-2 years), extra anejo (3+ years)
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26
Q

single malt/single grain whiskey

A
  • single defines whether the spirit is made form a single distillery
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27
Q

blended whiskey

A
  • blend made from different distilleries
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28
Q

modifier

A
  • alcoholic liquid
  • supply more flavor that spirits alone can’t provide
  • not restricted to sugar-free
  • can have any alcohol content
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29
Q

Liqueur

A
  • modifier
  • made from base spirit (usually neutral grain) with added flavors and sweeteners
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30
Q

Digestivos and Aperitivos (or Digestifs and Aperitifs)

A
  • modifier
  • liqueurs that stimulate digestion or appetite
  • made from wine, brandy, or neutral grain spirits
  • macerated with fruits, herbs, and roots
  • typically bittersweet and complex
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31
Q

Bitters

A
  • high ABV
  • bartender’s “spice rack”
  • added in small amounts (dash)
  • contribute unexpected flavors, bind flavors together, bring hidden flavors out, alter a cocktails aroma/texture
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32
Q

Fortified and Aromatized Wines

A
  • modifier
  • made from wine base with added alcohol (usually brandy or neutral grain spirits)
  • flavored with fruits, herbs, and roots
  • most common is vermouth (dry, sweet, blanc)
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33
Q

Dry vermouth

A

pale color, dry, bitter, pairs well with lighter spirits

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34
Q

Sweet vermouth

A

red color, sweeter, darker, pairs well with aged spirits

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35
Q

Blanc/white vermouth

A

transparent color, pairs with both light and aged

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36
Q

Vodka call brands

A
  • absolut
  • grey goose
  • ketel one
  • tito’s
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37
Q

Gin call brands

A
  • botanist
  • hendricks
  • tanqueray
  • bombay sapphire
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38
Q

Rum call brands

A
  • Bacardi
  • Don Q
  • Mount Gay
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39
Q

Agave call brands

A
  • don julio
  • jose cuervo
  • patron
  • casamigos
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40
Q

Whiskey call brands

A
  • markers mark (bourbon)
  • jamenson (irish)
  • crown royal (canadian)
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41
Q

Definition and purpose of binders

A
  • binders are non-alcoholic substances
  • cohesively draw components together
42
Q

Definition and purpose of garnishes

A
  • enhance the experience of consuming a cocktail (thus, they are a binder)
  • supply aroma, flavor the beverage, or add visual appeal
43
Q

6 main types of binders

A
  1. Sweeteners
  2. Fresh juices
  3. Milk and egg products
  4. Plant products
  5. Sodas
  6. Garnishes
44
Q

How to make a citrus crescent

A
  1. Trim the nubs on both sides of the citrus
  2. Cut the citrus in half lengthwise
  3. Make a partial cut in the center of each half crosswise
  4. Cut each half into 1/4 inch slices, yielding half-circle crescents.
45
Q

how to make a citrus twist and how to use it

A
  • minimize pith
  • trim edges
  • squeeze over glass, pith facing out
  • can discard, place in glass, or place on rim
46
Q

approximate amount of juice in a lemon and lime

A

LIME: 1 fl oz of juice per lime
LEMON: 1-1.5 fl oz juice per lemon

47
Q

Reasonable substitutions

A
  • triple sec ≈ cointreau ≈ grand marnier ≈ orange liquer
  • sugar ≈ simple syrup ≈ honey syrup ≈ agave syrup
  • cream ≈ milk ≈ soy milk ≈ coconut milk
48
Q

Why some spirits are aged

A

richer, more flavor

49
Q

Chambord

A

Liqueur - Raspberry

50
Q

Cointreau

A

Liqueur - Orange

51
Q

Tripple sec

A

Liqueur - orange

52
Q

Benedectine

A

liqueur - herbs/spices

53
Q

Maraschino

A

liqueur - cherry, tart

54
Q

Amaretto

A

liqueur - almond

55
Q

Frangelico

A

liqueur - hazelnut

56
Q

Creme de cacao

A

liqueur - chocolate (brown and white)

57
Q

Creme de menthe

A

liqueur - mint (clear and green)

58
Q

Kahlua

A

liqueur - coffee

59
Q

Irish cream

A

irish whiskey - cream and chocolate

60
Q

st.germain

A

liqueur - elderflower

61
Q

4 main categories of built drinks

A
  • highball
  • old fashioned
  • manhattan
  • negroni
62
Q

Highball definition and general makeup

A
  • core ingredients: base spirit, mixer
  • type of glassware: highball/collin’s glass
  • serving method: with ice
63
Q

Old Fashioned style drinks definition and general makeup

A
  • core ingredients: a base spirit, sweetener, bitters
  • type of glassware: rocks glass, old fashioned glass
  • serving method: on the rocks
64
Q

Manhattan style drinks definition and general makeup

A
  • core ingredients: a base spirit, fortified wine, bitters
  • type of glassware: coupe, martini glass
  • serving method: straight up
65
Q

Negroni style drinks definition and general makeup

A
  • core ingredients: a base spirit, fortified wine, aperitif
  • standard garnish: citrus peel
  • type of glassware: rocks glass, old sometimes coupe
  • serving method: on the rocks (it coupe, no ice)
66
Q

Purpose of stirring and when to stir

A
  • help distribute ingredients like juice
  • if you have time
  • dont stir if ingredients are muddled
67
Q

Guidelines/smart practices for building a cocktail

A
  1. add ice to shaker or glass
  2. add ingredients
  3. stir to homogenize
  4. hold glass at the base
  5. if not in glass, strain into glass
68
Q

Types of glassware and their purpose

A
  • single/double rocks glass
  • collins
  • coupe
  • nick and nora (better for garnishes)
  • martini
  • red wine (large bowled stemmed)
  • white wine (longer stem, slimmer bowl)
  • champagne flute
69
Q

How the type of ice can affect dilution

A
  • crushed ice degrades faster
70
Q

3 main effects of shaking a cocktail

A
  • chilling
  • diluting
  • texturing
71
Q

How aeration occurs

A
  • shaking
72
Q

Examples of texturizers

A
  • citrus juice
  • milk/cream
  • honey syrup
  • egg white
  • aquafaba
73
Q

General shaking technique

A
  1. ingredients in the small tin without ice
  2. fill 1/2 the large tin with ice
  3. place the large tin over the small tin
  4. shake in arc/circular pattern
  5. place on bar larger on bottom
  6. strain
74
Q

3 main categories of shaken cocktails

A
  • sour-style cocktails
  • coffee, cream, egg cocktails
  • shooters
75
Q

Sour-style cocktail distinctions

A
  • core ingredients: base spirit(s), a sour, a sweet
  • standard garnish: NA
  • type of glassware: depends on how its served
  • serving method: varies
76
Q

Coffee, cream, egg cocktail distinctions

A
  • core ingredients: N/A
  • standard garnish: N/A
  • type of glassware: N/A
  • serving method: always shake!
77
Q

Shooter distinctions

A
  • core ingredients: varies, but always more than 1
  • standard garnish: usually none
  • type of glassware: shot glass
  • serving method: without ice
78
Q

2 main types of “shaken or stirred” cocktails

A
  • martinis
  • sparkling drinks
79
Q

Three questions of interest for martinis

A
  • vodka or gin?
  • shaken or stirred?
  • how dry?
80
Q

Martinis vs martini-style drinks

A
  • martinis involve questions
  • martini-style drinks follow set recipes
81
Q

Qualifying terms for a martini

A
  • regular
  • dry (less vermouth)
  • extra dry/bone dry
  • wet (more vermouth)
  • perfect (equal parts)
  • dirty (olive brine)
  • filthy/extra dirty (more olive brine)
  • with a twist
82
Q

General information on the beer making process

A
  • fermented from sugars in grains
  • malted
  • mashed&raquo_space; water is drained and creates “wort”
  • wort is boiled and then yeast is added
83
Q

2 primary types of beers

A
  • lagers
  • ales
84
Q

Lager definition

A
  • bottom-fermented yeast
  • fermented around 33F
85
Q

Ale Definition

A
  • top-fermented yeast
  • fermented around 50F
86
Q

7 common types of ales and how they compare relative to each other

A
  • pale ales (light, low ABV)
  • IPA (hoppy, herbal, citrus, high ABV)
  • brown ale (toasty, caremaley)
  • wheat beer (light color and ABV, tangy)
  • porter (dark, less coffee, more chocolate)
  • stout (dark, sweet, malty)
  • sour (fruity, tart, acidic)
87
Q

3 common types of lagers and how they compare relative to each other

A
  • pale lager (crisp, light, malty, less ABV)
  • pilsner (crisp, bitter, dry, hoppy)
  • bock (strong, malty, sweet, toasty, bready)
88
Q

General information on the winemaking process

A
  1. crush
  2. macerate
  3. press/filter
89
Q

3 types of sparking wine

A
  • brut (french)
  • prosecco (italian)
  • cava (spanish)
90
Q

Points of interest for beer and wine appreciation

A
  • aroma
  • appearance
  • mouthfeel
  • taste
91
Q

Definition and purpose of infusions

A
  • adding depth and complexity to standard cocktails
  • doesnt have to be alcoholic
92
Q

5 primary influences in the infusion process

A
  • solvent (higher ABV infuses faster)
  • flavoring agent (smaller pieces infuse faster and stronger)
  • vessel (tight lid, non-reactive plastic or glass)
  • temperature (room temp, away from sunlight; if using fruit/veggies use fridge)
  • time (varies)
93
Q

Definition, technique, and purpose of sinking and floating/layering

A
  • sinking: higher density sinks to bottom, for appeal
  • floating/layering: lighter density floats to top; visual appeal or for flaming
94
Q

Purpose of flaming

A
  • entertain or add flavor complexity
95
Q

Purpose and method for adding a rim

A
  • elevate the cocktails taste and appearance
  • use liquid to coat glass; rim prior to pouring drink
96
Q

Purpose of the two primary smoking techniques

A
  • smoking the glass: prevents cocktail from diluting as you smoke; traps more aroma
  • smoking the beverage: same as infusing
97
Q

Definition and purpose of the three non-standard shaking techniques

A
  • dry shaking: shaking without ice; usually used to create smooth and airy foams
  • short shaking: limit unwanted or excessive dilution of cocktails served over ice
  • whipping: for cocktails served over crushed ice; shake using only one ice cube
98
Q

Definition and purpose of the rinsing technique

A
  • embellishes the base
  • pour rinsing agent into glass and then invert so that only trace amounts stay
99
Q

3 main influences of Hawthorne-style strainers and their effects

A
  • gate control; control the amount and size of ice that passes through
  • spring tightness
  • coverage of the strainer
100
Q

Types of shakers and reasons for/against them

A
  • boston shaker (two parts)
  • cobbler shaker (three parts)&raquo_space; not great strainer
101
Q

Types of strainers and when to use them

A
  • julep: typically used for stirred drinks to keep them clear
  • hawthorne: typically used for shaken drinks
  • fine mesh: used in a addition for exceptionally smooth drinks
102
Q

Purpose of a bar spoon and muddler

A
  • bar spoon: long, limits dilution, assists with layering
  • muddler: expresses flavors and aroma

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