CBA questions Flashcards
1
Q
Definition of a cocktail
A
any alcoholic beverage that balances flavors and ingredients
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
3
Q
Purpose of measuring ingredients
A
achieve balance in a cocktail (flavor and alcohol)
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
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)
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)
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
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
9
Q
7 primary factors that influence intoxication
A
- biological sex/corresponding hormone levels
- metabolic rate
- size/weight
- food consumption
- rate of consumption
- ABV/Proof of drink
- Medications/Drugs in the system
10
Q
4 visible cues of intoxication
A
loss of…
- inhibition
- judgment
- reaction time
- coordination
11
Q
Loss of inhibition definition
A
looking relaxed, becoming talkative, sudden behavioral change
12
Q
Loss of judgment definition
A
inappropriate behavior, increased rate of consumption
13
Q
Loss of reaction time definition
A
unfocused eyes, slowed movements and verbal response
14
Q
Loss of coordination definition
A
impaired motor control, staggering and loss of balance
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
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)
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)
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
19
Q
Vodka (base ingredient, colors, general flavors)
A
- made from neutral grain (potatoes, barley, wheat), fruits or sugar
- clear
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
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
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)
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)
24
Q
Bourbon (base ingredient, colors, general flavors)
A
- 51% whiskey + corn
- dark
- notes of vanilla, oak, caramel
25
2 types of agave spirits, their distinctions, and aging variations
- 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)
26
single malt/single grain whiskey
- single defines whether the spirit is made form a single distillery
27
blended whiskey
- blend made from different distilleries
28
modifier
- alcoholic liquid
- supply more flavor that spirits alone can't provide
- not restricted to sugar-free
- can have any alcohol content
29
Liqueur
- modifier
- made from base spirit (usually neutral grain) with added flavors and sweeteners
30
Digestivos and Aperitivos (or Digestifs and Aperitifs)
- 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
31
Bitters
- 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
32
Fortified and Aromatized Wines
- 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)
33
Dry vermouth
pale color, dry, bitter, pairs well with lighter spirits
34
Sweet vermouth
red color, sweeter, darker, pairs well with aged spirits
35
Blanc/white vermouth
transparent color, pairs with both light and aged
36
Vodka call brands
- absolut
- grey goose
- ketel one
- tito's
37
Gin call brands
- botanist
- hendricks
- tanqueray
- bombay sapphire
38
Rum call brands
- Bacardi
- Don Q
- Mount Gay
39
Agave call brands
- don julio
- jose cuervo
- patron
- casamigos
40
Whiskey call brands
- markers mark (bourbon)
- jamenson (irish)
- crown royal (canadian)
41
Definition and purpose of binders
- binders are non-alcoholic substances
- cohesively draw components together
42
Definition and purpose of garnishes
- enhance the experience of consuming a cocktail (thus, they are a binder)
- supply aroma, flavor the beverage, or add visual appeal
43
6 main types of binders
1. Sweeteners
2. Fresh juices
3. Milk and egg products
4. Plant products
5. Sodas
6. Garnishes
44
How to make a citrus crescent
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
how to make a citrus twist and how to use it
- minimize pith
- trim edges
- squeeze over glass, pith facing out
- can discard, place in glass, or place on rim
46
approximate amount of juice in a lemon and lime
LIME: 1 fl oz of juice per lime
LEMON: 1-1.5 fl oz juice per lemon
47
Reasonable substitutions
- triple sec ≈ cointreau ≈ grand marnier ≈ orange liquer
- sugar ≈ simple syrup ≈ honey syrup ≈ agave syrup
- cream ≈ milk ≈ soy milk ≈ coconut milk
48
Why some spirits are aged
richer, more flavor
49
Chambord
Liqueur - Raspberry
50
Cointreau
Liqueur - Orange
51
Tripple sec
Liqueur - orange
52
Benedectine
liqueur - herbs/spices
53
Maraschino
liqueur - cherry, tart
54
Amaretto
liqueur - almond
55
Frangelico
liqueur - hazelnut
56
Creme de cacao
liqueur - chocolate (brown and white)
57
Creme de menthe
liqueur - mint (clear and green)
58
Kahlua
liqueur - coffee
59
Irish cream
irish whiskey - cream and chocolate
60
st.germain
liqueur - elderflower
61
4 main categories of built drinks
- highball
- old fashioned
- manhattan
- negroni
62
Highball definition and general makeup
- core ingredients: base spirit, mixer
- type of glassware: highball/collin’s glass
- serving method: with ice
63
Old Fashioned style drinks definition and general makeup
- core ingredients: a base spirit, sweetener, bitters
- type of glassware: rocks glass, old fashioned glass
- serving method: on the rocks
64
Manhattan style drinks definition and general makeup
- core ingredients: a base spirit, fortified wine, bitters
- type of glassware: coupe, martini glass
- serving method: straight up
65
Negroni style drinks definition and general makeup
- 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
Purpose of stirring and when to stir
- help distribute ingredients like juice
- if you have time
- dont stir if ingredients are muddled
67
Guidelines/smart practices for building a cocktail
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
Types of glassware and their purpose
- 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
How the type of ice can affect dilution
- crushed ice degrades faster
70
3 main effects of shaking a cocktail
- chilling
- diluting
- texturing
71
How aeration occurs
- shaking
72
Examples of texturizers
- citrus juice
- milk/cream
- honey syrup
- egg white
- aquafaba
73
General shaking technique
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
3 main categories of shaken cocktails
- sour-style cocktails
- coffee, cream, egg cocktails
- shooters
75
Sour-style cocktail distinctions
- core ingredients: base spirit(s), a sour, a sweet
- standard garnish: NA
- type of glassware: depends on how its served
- serving method: varies
76
Coffee, cream, egg cocktail distinctions
- core ingredients: N/A
- standard garnish: N/A
- type of glassware: N/A
- serving method: always shake!
77
Shooter distinctions
- core ingredients: varies, but always more than 1
- standard garnish: usually none
- type of glassware: shot glass
- serving method: without ice
78
2 main types of "shaken or stirred" cocktails
- martinis
- sparkling drinks
79
Three questions of interest for martinis
- vodka or gin?
- shaken or stirred?
- how dry?
80
Martinis vs martini-style drinks
- martinis involve questions
- martini-style drinks follow set recipes
81
Qualifying terms for a martini
- 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
General information on the beer making process
- fermented from sugars in grains
- malted
- mashed >> water is drained and creates "wort"
- wort is boiled and then yeast is added
83
2 primary types of beers
- lagers
- ales
84
Lager definition
- bottom-fermented yeast
- fermented around 33F
85
Ale Definition
- top-fermented yeast
- fermented around 50F
86
7 common types of ales and how they compare relative to each other
- 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
3 common types of lagers and how they compare relative to each other
- pale lager (crisp, light, malty, less ABV)
- pilsner (crisp, bitter, dry, hoppy)
- bock (strong, malty, sweet, toasty, bready)
88
General information on the winemaking process
1. crush
2. macerate
3. press/filter
89
3 types of sparking wine
- brut (french)
- prosecco (italian)
- cava (spanish)
90
Points of interest for beer and wine appreciation
- aroma
- appearance
- mouthfeel
- taste
91
Definition and purpose of infusions
- adding depth and complexity to standard cocktails
- doesnt have to be alcoholic
92
5 primary influences in the infusion process
- 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
Definition, technique, and purpose of sinking and floating/layering
- sinking: higher density sinks to bottom, for appeal
- floating/layering: lighter density floats to top; visual appeal or for flaming
94
Purpose of flaming
- entertain or add flavor complexity
95
Purpose and method for adding a rim
- elevate the cocktails taste and appearance
- use liquid to coat glass; rim prior to pouring drink
96
Purpose of the two primary smoking techniques
- smoking the glass: prevents cocktail from diluting as you smoke; traps more aroma
- smoking the beverage: same as infusing
97
Definition and purpose of the three non-standard shaking techniques
- 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
Definition and purpose of the rinsing technique
- embellishes the base
- pour rinsing agent into glass and then invert so that only trace amounts stay
99
3 main influences of Hawthorne-style strainers and their effects
- gate control; control the amount and size of ice that passes through
- spring tightness
- coverage of the strainer
100
Types of shakers and reasons for/against them
- boston shaker (two parts)
- cobbler shaker (three parts) >> not great strainer
101
Types of strainers and when to use them
- 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
Purpose of a bar spoon and muddler
- bar spoon: long, limits dilution, assists with layering
- muddler: expresses flavors and aroma
