Beneficial role of microorganisms

Microorganisms in food production

fermentation

 Food and beverage operation Assessment on French wines

Assignment on wines

wine quiz

 Whisky Assessment

1.What is the original meaning of the word “whisky” in Classical Gaelic?

a)Alcohol

b)Water

c)Wine

2.Whiskey is typically aged in wooden casks made of which type of wood?

a)White oak

b)Redwood

c)Maple

3.Which part of the population in Europe created the earliest types of whisky?

a)Soldiers

b)Farmers

c)Monks

4.In the early stages of production, whisky is basically similar to which type of alcoholic drink?

a)Beer

b)Vodka

c)Wine

5.What is the benefit of blended Scotch whisky over single-malt Scotch whisky?

a)Higher alcohol content

b)Well-rounded flavour

c)More bitterness

6.What is the minimum alcohol content in most whiskies?

a)Around 30%

b)Around 40%

c)Around 50%

7.Scotch whisky is often distilled in a container constructed from which material?

a)Copper

b)Lead

c)Iron

8.What does a whisky neat mean?

a)Straight whisky without any mixer

b)Whisky with an ice cube

c)Whisky with several drops of water

9.What was the most popular kind of whisky in the US before the Prohibition?

a)Bourbon whisky

b)Rye whisky

c)Irish whisky

10.Which ingredient accounts for up to 51% of Bourbon whisky?

a)Corn

b)Wheat

c)Barley

11.What does an angle’s share mean?

a)The amount of whisky left after the maturation process

b)The amount of alcohol for the Gods

c)The amount of alcohol evaporated while ageing

12.Bourbon whisky is originated from which country?

a)The United States

b)Ireland

c)Germany

13.What do we call ground malt barley?

a)Wort

b)Wheesht

c)Grist

14.What occurs during the malting process?

a)Damp barley is spread on the ground for germination

b)Barley is roasted before brewing

c)Barley is soaked in sugar

15.When whisky leaves the cask right after ageing, how strong is it?

a)From 15% to 20%

b)From 60% to 65%

c)From 80% to 85%

16.To distil whisky, you first need to make which kind of alcoholic drink?

a)Mead

b)Beer

c)Pulque

17.Whisky is believed to have been distilled first in which country?

a)Scotland

b)England

c)Ireland

18.Which grain is the main ingredient in malt Scotch whisky?

a)Corn

b)Wheat

c)Barley

19.What does “barrel strength” or “cask strength” mean on the label a whiskey bottle?

a)The whisky was aged with oak

b)The producer did not dilute whisky with water

c)The whisky is more than 30 years old

20.Which of the following brands is an Irish whisky?

a)Johnnie Walker

b)Jameson

c)Jim Beam

21.From the perspective of experts, what is the best way to drink whisky?

a)With Coke

b)With added flavours

c)Without anything

22.What is the minimum permitted period of maturity for Scotch whisky in oak casks?

a)3 years

b)4 years

c)5 years

23.Which step during the process of whisky distillation produces the Wort, also known as sugar solution?

a)Malting

b)Mashing

c)Fermentation

24.In which country is the oldest licensed distillery of whisky?

a)The United States

b)Ireland

c)Russia

25.In which countries the term “whiskey” is used in replacement of “whisky”?

a)England and Scotland

b)The United States and Ireland

c)Canada and New Zealand

26.What is the minimum ageing time of most Bourbon whiskey?

a)1 year

b)2 year

c)No ageing time

27.Which of the following is a well-known variety of whiskey from the USA?

a)Californian whiskey

b)Washington whiskey

c)Tennessee whiskey

28.Which was the first distillery to be established in Dufftown?

a)Glenfiddich

b)Dufftown

c)Convalmore

d)Pittyvaich

e)Mortlach

29.Which region is famed for its typical style of peaty, smoky whiskies?

a)The Highlands

b)The Lowlands

c)Islay

d)Speyside

30.The term "whisky" is actually the anglicised shortening of the gaelic "Uisge beatha".  What did uisge beatha mean?

a)Water from heaven

b)Heaven's dew

c)Water of life

d)Barley spirit

e)Moonshine

f)Golden medicine

31.Notwithstanding any limited editions or special releases, which of the Johnnie Walker range regularly carries a 12 year old age statement?

a)Black Label

b)Gold Label Reserve

c)Red Label

d)Blue Label

e)Green Label

32.What's an angel's share?

a)The amount of alcohol kept aside for tasting. 

b)Amount of alcohol lost to evaporation while ageing. 

c)The amount of alcohol offered up to the Gods. 

d)The leftovers after the alcohol is bottled.

33.Does whiskey have a real colour?

a)It's originally a golden brown from all the sugar fermentation.

b)Yes, it's liquid gold. 

c)It's really colourless and only gets its colour from the barrel it's aged in. 

d)It's different shades of golden.

34.What is 'malting'?

a)The process of converting grain into sugar to make alcohol.

b)Bottling a malt whiskey.  

c)It's a fermentation process. 

d)The act of drinking a neat malt whiskey.

35.True or False: Whiskey can last forever.

a)Unfortunately, this is a misconception. If aged & unopened for too long, the alcohol ferments further and turns poisonous.

b)Yes, it can last forever but continues to matures with each year it remains bottled and unopened. 

c)Yes, it can. Unlike wine, once bottled whiskey doesn't mature. So, my 12-yr-old whiskey can remain 12 even if opened after 100 years.

d)I just want my damn whiskey.

36.What is maturation?

a)Putting spirits into casks over a duration of time to blend with the wood compounds to give it a characteristic flavour. 

b)The process of maturing. 

c)When the sugar starts turning into alcohol. 

d)Putting the alcohol into the copper vessels for distilling.

37.How should you store an unopened bottle of whiskey?

a)In the fridge, to be taken out only when ready to open.

b)In a cool and dry place, away from sunlight. 

c)In normal temperature, based on weather conditions. 

d)In a sunlit room, but with cool temperatures.

38.What is peated whiskey?

a)Whiskey with a smoky aroma, owing to it being dried over peat fire. 

b)Whiskey that is slightly burned over wood while being matured. 

c)Whiskey that is matured in barrels in Scotland. 

d)Whiskey with a bit of charred wood added for flavour.

39.What's the minimum aging time for bourbon?

a)There isn't one.

b)18 months

c)9 months

40.Wheat whiskeys are one of the most common whiskeys in North America.

a)true

b)false

41.What's the minimum aging process for straight bourbon?

a)1 year

b)2 years

c)3 years

42.Put the following distilleries in order of their traditional use of peat, from lightest to heaviest: (1) Highland Park (2) Talisker (3) Laphroaig (4) Glenmorangie.

a)1, 3, 4, 2

b)4, 2, 1, 3

c)3, 2, 4, 1

d)2, 4, 3, 1

43.In the ageing of Scotch, which of the following is NOT an intended consequence?

a)Introduction of sulphur

b)Evaporation 

c)Coloration

d)Imparting of flavour

44.Which of the following is NOT a stage in the malting process?

a)Kilning

b)Germinating

c)Tunning 

d)Steeping

45.Which of these terms refers to the 40-gallon container traditionally used for whisky?

a)Barrel 

b)Puncheon

c)Hogshead

d)Octave

46.Which of these accurately describes the relationship between first and second distillation?

a)Some leading distilleries omit the second distillation for their main bottling.

b)The second distillation begins when the alcohol from the first distillation is at 5% or more.

c)The second stage further concentrates and purifies the spirit.

d)Only the second distillation uses worm tubs.

47.If a distiller chooses to have a short fermentation, their final spirit will have a pronounced __________ character.

a)fruity

b)floral

c)spicy

d)malty

48.The terms "new make,""white dog" and "clearic" all refer to:

a)Bottled but unlabeled whisk(e)y

b)Newly distilled spirit

c)Matured but not yet bottled whisk(e)y

d)A disappointing spirit

49.In the 1930s, which distillery started the use of triple-distillation in Irish whiskey:

a)Midleton

b)Tullamore

c)Cooley

d)Bushmills

50.Which is the previous step of whisky distillation

a)produces the Wort, also known as sugar solution.

b)Malting

c)Mashing

d)Fermentation

51.Which chemical compounds contribute to the roasted character of whiskey?

a)Carbonyl

b)Sulfur

c)Fatty acids

52.Whisky distillation in Scotland can trace its roots back to the early Celts, although it's unlikely we would recognise or enjoy the fiery spirit they produced. This early spirit was known by what Gaelic name?

a)aqua vitae.

b)Té Bheag

c)Poit Dhubh

d)uisge beatha

53.Whisky distilling soon proved popular in Scotland and became part of the social life. However, in the 17th Century, whisky production was driven underground - why?

a)Whisky was banned in Scotland

b)Beer became very popular

c)Taxes on malt and whisky were introduced.

d)The English started producing whisky

54.Whisky production had so far only been of malt whisky and in small amounts. However, in 1831 the Patent Still was invented which allowed a continuous distillation process and thus enabled the introduction of grain whisky. Who invented the new still?

a)James Naysmith

b)David Dunbar Buick

c)John Loudon McAdam

d)Aeneas Coffey

55.The whisky distillation process comprises 5 steps. Which step produces the sugar solution known as the Wort?

a)Distillation

b)Malting

c)Mashing

d)Fermentation

56.What type of previously used oak casks are most preferred for the maturation process?

a)Sherry

b)Beer

c)Port

d)Cognac

57.Which is the oldest of these single malt whisky distilleries?

a)Glenlivet

b)Glenmorangie

c)Bowmore

d)Glenfiddich

58.Many whisky distilleries have distinctive names that even Scots find difficult to pronounce. How would you pronounce the name of this Islay single malt - Laphroaig?

a)La froyg

b)La fraig

c)La proyg

d)Laf proyg

1.Where is Patrón from?

a)Mexico

b)United States

c)Venezuela

d)Colombia

2.Where is Chivas Regal from?

a)Scotland

b)United States

c)France

d)Ireland

3.Where is Jack Daniel’s from?

a)Australia

b)United States

c)Ireland

d)Scotland

4.Where is Pernod Fils from?

a)Austria

b)France

c)Czech Republic

d)Switzerland

5.Where is Smirnoff from?

a)Latvia

b)Germany

c)Poland

d)Russia

6.Where is Jägermeister from?

a)Germany

b)Norway

c)Austria

d)Switzerland

7.Where is Fernet Branca from?

a)Italy

b)Argentina

c)Chile

d)France

8.Which of the following is NOT classified as a spirit?

a)Cognac

b)Tequila

c)Vodka

d)Cointreau

9.What type of spirit is Cognac?

a)Whisky

b)Gin

c)Rum 

d)Brandy

10.Which of the following statements about spirits is NOT correct?

a)Vodka is a spirit made from grain

b)Tequila is a spirit made from apples

c)Brandy is distilled from grape juice

d)Rum is distilled from sugarcane

11.Which of the following statements is NOT true about vodka?

a)It is odourless and tasteless

b)It is filtered through charcoal

c)It is used to make margarita

d)It originates from Poland

12.Which of the following statements is NOT true about gin?

a)The flavour comes from juniper berries

b)It is used in martinis

c)London dry gin has to be made in London

d)It originated in Holland in the 16th century

13.Which of the following statements is NOT true about tequila?

a)It is used to make a pina colada

b)It is made from fermented agave juice

c)It is produced only in Mexico

d)A single shot of tequila is often served withsalt and slice of lime

14.Which of the following statements is NOT true about single malt whisky?

a)The only ingredient are malted barley, yeast and water

b)It is produced in Scotland, Ireland and Japan

c)It is distilled at a single distillery

d)Johnny walker is a famous brand of single malt whisky

15.A well-stocked bar requires a variety of glassware. What is another name for a snifter?

b)A Highball glass

c)A Balloon

d)A Flute

e)A Shot glass

16.What is the name of a spirit drink served by itself and at room temperature?

a)Blended

b)On the rocks

c)Neat

d)Straight up

17.In addition to ice, what 3 ingredients provide the basis for most mixed drinks?

a)Alcohol, mixer and garnish

b)Alcohol, mixer and fruit

c)Alcohol, cola and fruit

d)Alcohol, juice and garnish

18.Which ingredient is not used to produce rum

a)Sugarcane juice

b)Molasses

c)Honey

d)Sugar beet

19.When storing spirits ensure the bottles are stored:

a)In a clean and dry area

b)Upright on shelving

c)In a temperature range of 13 degree to 16 degree Celsius

d)All of the above

20.To be called a "Scotch", whisky must, of course, be made in Scotland. Which of the following is one other requirement of a Scotch?

a)It must not be blended

b)It must be aged for at least three years and a day

c)It must be made of corn or barley

d)It must be at least 180 proof

21."Proof" is a standard to judge alcoholic content in a spirit. For example, if a spirit was "100 proof", what would its alcoholic percentage be? (US usage)

a)55%

b)40%

c)50%

d)100%

22.What American spirit is made from aging corn whiskey in charred casks?

a)Virginia Sourmash

b)Southern Comfort

c)Rye

d)Bourbon

23.This spirit is made from many ingredients, but usually potatoes. After fermentation and distillation, it is filtered repeatedly to achieve a nearly colorless, tasteless, odorless drink. What is it?Hint

a)Gin

b)Vermouth

c)Vodka

d)Sake

24.The Japanese spirit shochu is actually a distilled form of what other drink?

a)Beer

b)Sake

c)Brandy

d)Koshike

25.Beefeater and Bombay Sapphire are two brands of what spirit?

a)Rum

b)Scotch

c)Vodka

d)Gin

26.This drink, popular in France in the 19th century, was legendary for its potent strength and characteristic green color. What was it?

a)Absinthe

b)Pernod

c)Vermouth

d)Fleurlis

27.Single Malt Scotch is, by definition, of superior quality to Blended Scotch.

a)True

b)False

28.This spirit is made from distilling wine and then aging it in oak barrels. During the aging process, water vapor is lost and fungus feeds on the alcohol, producing a stronger, wine-like spirit. Two famous varieties of this spirit are Cognac and Armagnac.

a)Amontillado

b)Brandy

c)Vermouth

d)Sherry

29.The UK’s top doctors recommend no more than 14 units of alcohol a week. But what’s a unit?

a)One pint of beer or a medium glass of wine

b)A cupboard where I keep my drinks

c)10ml of pure alcohol within a given drink

30.What is the best way to cure a hangover?

a)Going for a five-mile run

b)Allowing enough time for your body to process the alcohol

c)'Hair of the dog' (i.e. having another drink)

31.The raw materials of any spirit must be plant based.

a)True

b)False

32.Alcohol is created by sugar.

a)True

b)False

33.After fermentation the alcoholic liquid is usually about 40%.

a)True

b)False

34.ABV means alcohol by volume.

a)True

b)False

35.Distillation means turning the alcoholic liquid into vapour by boiling it and then condensing the vapours back into liquid.

a)True

b)False

36.This new liquid will be less alcoholic than the original one.

a)True

b)False

37.Ethanol boils at a higher temperature than water.

a)True

b)False

38.All newly made spirit is sweet and colourless.

a)True

b)False

39.Brandy is a spirit always made from fruit.

a)True

b)False

40.Cognac is made from grapes.

a)True

b)False

41.Cognac can be made from any grapes from anywhere.

a)True

b)False

42.Most pot stills today are heated with steam jackets.

a)True

b)False

43.By law, cognac must be double distilled.

a)True

b)False

44.The newly made cognac must be aged in oak for at least 3 years.

a)True

b)False

45.XO cognac has been aged for at least 4 years.

a)True

b)False

46.Vodka can only be made from potatoes.

a)True

b)False

47.Column stills can be run continuously.

a)True

b)False

48.Most spirits are diluted with water before sale.

a)True

b)False

49.Dilution also adds flavour.

a)True

b)False

50.Most vodka is made to be as neutral as possible.

a)True

b)False

Above video will help you to give some answers.

1.What is the final step in beer production?

a.Mashing

b.Packaging

c.Malting

d.Filtration

2.Weiss beer is made from which grain?

a.Rye

b.Oatmeal

c.Corn

d.Wheat

3.What causes skunked beer?

a.Heat

b.Light

c.Old age

d.Bad yeast

4.In the brewing process, the fermentation step turns sugar into alcohol and what else?

a.Carbon dioxide

b.More sugar

c.Nitrogen

d.Malt

5.What is the process of separating the wort from the solid remains of the mash called?

a.Mining

b.Running

c.Lautering

d.Draining

6.Which style of beer is Guinness famous for?

a.Farmhouse ale

b.Stout

c.Wheat beer

d.IPA

7.Lager comes from which German word?

a.Lagern, “to store”

b.Lage, “position”

c.Langsam, “slowly”

d.Lagune, “lagoon”

8.Generally, which ingredient is malted at the beginning of the brewing process?

a.Yeast

b.Sugar

c.Barley

d.Hops

9.From Which Country Does Corona Beer Originate?

a.Mexico

b.Spain

c.Guatemala

d.China

10.Where was pilsner invented?

a.point for the country, 1 bonus point for the city)

b.Czech Republic

c.Germany

d.Belgium

e.USSR

11.What is the name of germany’s famous strong beer festival?

a.Oktoberfest

b.Schreckliches Bierfest

c.Starkbierfest

d.Beerapalooza

12.Which Ancient Civilisation Is Said To Have Been The First To Make Beer?

a.The Babylonians

b.The Saxons

c.The Klaxons

d.The Sumerians

13.Why do many beers lose flavour when served cold?

a.Cold temperatures dull your tongue

b.Cold dissolves sugars in the beer

c.Cold kills the yeast in the beer

d.Cold makes the bubbles start to oxygenate

14.Where is Beck’s from?

a.England

b.United States

c.Ireland

d.Germany

15.Where is Asahi from?

a.India

b.Taiwan

c.Korea

d.Japan

16.Where is Heineken from?

a.Germany

b.Sweden

c.Denmark

d.Netherlands

17.Where is Carlsberg from?

a.Germany

b.Denmark

c.England

d.Austria

18.Where is Budweiser from?

a.South Africa

b.Germany

c.Belgium

d.United States

19.Where is Foster’s from?

a.England

b.Australia

c.Wales

d.Ireland

20.Krueger Beer introduced canned beer in what year?

a.1946

b.1925

c.1935

d.1953

21.Which of the following is a variety of hops developed at Oregon State University in the 1950s?

a.Cooper's

b.Gold Top

c.Genoa

d.Cascade

22.What word for a style of beer means "goat"?

a.Lambic

b.Porter

c.Stout

d.Bock

23.What is the main ingredient in beer?

a.Hops

b.Barley

c.Water

24.What is the process of converting sugars into alcohol called?

a.Fermentation

b.Distillation

c.Carbonation

25.What country has the oldest brewery in the world?

a.Belgium

b.Germany

c.England

26.What is the primary source of sugar in beer?

a.Malt

b.Hops

c.Yeast

27.What is the purpose of hops in beer?

a.To add sweetness

b.To add bitterness and aroma

c.To add carbonation

28.What is the most widely consumed type of beer in the world?

a.Ale

b.Lager

c.Stout

29.What is the world’s largest beer festival?

a.Oktoberfest

b.Great American Beer Festival

c.Belgium Beer Weekend

30.What is the primary difference between ales and lagers?

a.The type of yeast used

b.The type of hops used

c.The type of malt used

31.What is the term for the foam that forms on top of a beer when it is poured?

a.Head

b.Collar

c.Crown

32.What is the name of the scale used to measure the bitterness of beer?

a.Bitterness Units Scale (BUS)

b.International Bitterness Units (IBU)

c.Hops Intensity Scale (HIS)

33.What is the term for a beer with a high alcohol content?

a.Strong beer

b.Heavy beer

c.Full-bodied beer

34.What is the term for the process of adding sugar to beer before bottling to create carbonation?

a.Priming

b.Conditioning

c.Carbonating

35.What is the name of the beer style that originated in the Czech Republic?

a.Pilsner

b.Bock

c.Pale Ale

36.What is the name of the beer style that is characterized by its dark color and roasted malt flavor?

a.Stout

b.Porter

c.Brown Ale

37.What is the term for a beer that is brewed with a lower than normal alcohol content?

a.Session

b.Light

c.Mild

38.What is the name of the beer style that is characterized by its high hop content and strong bitterness?

a.India Pale Ale (IPA)

b.Pale Ale

c.Bitter

39.What is the term for a beer that is brewed with a higher than normal hop content?

a.Hoppy

b.Bitter

c.Double

40.What is the name of the beer style that is characterized by its sour taste and use of wild yeast?

a.Lambic

b.Gose

c.Berliner Weisse

41.Which of the following is a broader parent category of beer styles?

a.ale

b.lager

c.pilsner

d.both ale and lager

42.Which beer term can be used as a verb as well as a noun?

a.lager

b.porter

c.shandy

43.What brand of beer is known to be the strongest with a 67.5% ABV (alcohol by volume)?

a.Revolver Brewing

b.Snake Venom

c.Budweiser

d.Guinness

44.Which country drinks the most beer per capita, according to several sources?

a.Germany

b.Ireland

c.Czech Republic

d.China

45.What is true when it comes to beer and humans in space?

a.Buzz Aldrin got his name because he stashed a beer with him to the moon.

b.Without gravity, beer is flat. And who likes that?

c.Addressing astronaut's complaints, NASA developed a microgravity dispenser.

d.All of the above.

46.What part of the beer-making process makes farmhouse ale unique?

a.The filtration process includes running liquid through native conifer branches.

b.A pneumatic tubing system delivers the right amount of minerals and salts to the water.

c.Cold combines with pressure, not heat, to ensure fermentation.

d.All of the above.

47.What is a plastic ball doing in a Guinness Beer can?

a.Takes up space so the foam doesn't escape the can until the end of the pour.

b.Infused with nitrogen, the ball releases gas to ensure a creamy taste.

c.It holds natural oils that slowly release into the beer when open and gives you hints of chocolate.

d.It allows brewer to offer a larger can with less beer by volume.

48.What type of hops are the ones that are in beer?

a.The seed

b.The female hops

c.The male hops

49.Which of these things has no impact on the color of a beer?

a.Their degree of roasting

b.The kind of grains

c.The degree of alcohol

Test your alcoholic beverage knowledge.

1.The Russians are known for this liquor It says 80 proofs on the sticker Which means that it's strong So don't drink too long Cuz then your whole brain starts to flicker

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

2.This drink can sure pack some power Lemon, sugar, and this make a 'sour' A good kind is 'Scotch' Drink a bottle and watch as your whole day turns into an hour 

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

3.An almond-based drink, it's no joke Some people, they mix it with Coke It goes down so smooth Your heart will be soothed You'll love it so much, you'll go broke

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

4.This colorless liquor tastes sweet Like licorice that you can't eat They make it in Spain Which'll make you exclaim ¡Me gusta! to tipplers you meet

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

5.If you like distillation of wine Then pour this stuff into your stein Same name (how bizarre) As an R&B star Who's (like the drink) so very fine

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

6.Martinis have this and vermouth Snoop drinks it with juice, that's the truth A playing card game and this drink share a name Don't confuse the two if you're a youth

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

7.This stuff will put hair on your chest Try a shot, you'll be impressed and make sure you order from south of the border The worm is the part you'll like best 

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

8.Not sure why they make this drink cuz It's the worst taste that there ever was If there's no other stuff and you drink it enough, you’ll eventually get a small buzz

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

9.Mixing with beer will make grog You can bake with it (says my Ma's blog) Made from molasses Drinking nine glasses Will turn your night into a fog

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

10.This tasteless brew from your flagon Can snuff out the flame of a dragon I'm on the 12 steps So I drink this and Schweppes Good God, I want back off that wagon

a.Amaretto

b.Anisette

c.Brandy

d.Gin 

e.Mezcal, 

f.Miller Lite

g.Rum

h.Tap water

i.Vodka

j.Whiskey

 1. If 24 bottles of beer cost $35.95, the unit cost for one bottle of beer would be $2.10.

A. True

B. False

2. An insurance premium, property taxes, and depreciation of equipment are all examples of a variable cost.

A. True

B. False

3. An increase of food and beverage sales will normally not affect a fixed cost.

A. True

B. False

4. Controllable costs, such as cost of food and beverage, change as sales volumes change.

A. True

B. False

5. In the foodservice industry, the overhead costs refer to all costs other than prime costs.

A. True

B. False

6. In restaurant terminology the word Covers normally refers to the number of napkins used per service period.

A. True

B. False

7. Turnover refers to the number of occupied seats during a specific service period divided by the total number of restaurant seats.

A. True

B. False

8. Restaurants, who depend principally on processed or convenience foods, usually have a higher food cost and a lower labour cost than restaurants that process their own raw ingredients.

A. True

B. False

9. Total sales must not exceed total costs if a foodservice enterprise is to be profitable.

A. True

B. False

10. Leading edge foodservice businesses create social, environmental, and economic values and contribute to vigorous communities and healthy ecosystems in order to connect to the needs of today's consumer market.

A. True

B. False

11. In the food and beverage industry, prime costs refer to the cost of goods incurred in

A. food and beverage only.

B. mortgage and property taxes.

C. food, beverage and payroll.

D. gratuities.

12. In the food and beverage industry, payroll costs are often referred to as

A. labour cost.

B. fixed costs.

C. unit costs.

D. historical costs.

13. If 270 seats were used for dinner in a 180-seat restaurant, the turnover would be

A. 0.67.

B. 2.

C. 1.5.

D. 1.

14. ___ is a term used to describe the relative quantity sold of any menu items as compared with other items in the same category.

A. Total covers

B. Seat turnover

C. Sales mix

D. Prime cost

15. Which one of the following is the most typical formula for cost percent?

A. Cost ÷ Covers Served = Cost Percent

B. Cost ÷ Sales = Cost Percent

C. Sales ÷ Cost = Cost Percent

D. Profit ÷ Cost = Cost Percent

16. If your food cost is 38%, this means that 38% of the income from sales of food has gone to cover

A. overhead.

B. labour.

C. food.

D. food and labour.

17. On September 13 a restaurant served 650 people with total food and beverage sales of $22,100. What is the average cheque (per cover)?

A. $ 34

B. $ 3.40

C. $ 30

D. $ 0.029

 1. Standard portion size is the quality standard of any menu item that is to be served each time that it is

ordered.

A. True

B. False

2. A standard recipe is the recipe that has been designated the correct one to use in a given

establishment for a specific term.

A. True

B. False

3. Formula, recipe detail and cost cards, butcher test, and cooking loss test are some of the methods

for calculating portion costs.

A. True

B. False

4. The primary purpose of the cooking loss test is to determine the true standard portion cost.

A. True

B. False

5. Some of the reasons for cooking loss are: cooking time, temperature, and moisture loss.

A. True

B. False

6. Yield percentage or yield factor is defined as the percentage of a whole purchase unit of meat,

poultry, fish, or any other ingredient that is available for portioning before any required in-house

processing, trimming, peeling or cleaning has been completed.

A. True

B. False

7. A menu item can be quantified in three ways; which of the following is NOT one of them?

A. weight

B. volume

C. count

D. cost

8. One benefit for standard portion size is

A. shortening of the preparation time.

B. faster service.

C. reduction of customer discontent due to consistent product.

D. varied selling price.

9. Which of the following is NOT one of the several methods for calculating portion costs?

A. formula

B. recipe detail and cost card

C. quality control test

D. butcher test

10. When discussing a recipe detail and cost card, EP refers to

A. as purchased.

B. equitable portion.

C. edible portion.

D. edible product.

11. Using the formula for standard portion cost, what would the rounded portion cost be for 7 shrimp

from a 1 kilogram bag of 16/20 shrimp that costs $21.00 per kilogram (assuming there are 36

shrimp in the 1 kilogram bag)?

A. $4.08

B. $9.18

C. $3.00

D. $11.99

12. Calculate the yield percentage of a rib roast weighing 4 kilograms as purchased, if 14 portions each

weighing 150 grams are yielded.

A. 52.5%

B. 37.5%

C. 26.0%

D. 100%

13. The ___ is the number of portions produced in a standard recipe.

A. yield

B. item

C. portion size

D. cost card

14. The butcher test is used to calculate

A. the speed in which the meat is being processed.

B. the loss of weight due the cooking of the meat.

C. the rationale value for the primary part being used.

D. the quality and grade of the meat.

15. Which of the following is NOT a component of the butcher test card, when calculating butcher

cost?

A. fat

B. usable meat

C. loss in cutting

D. packaging

16. Which of the following is NOT one of the advantages of standardized yields from industry

resources?

A. Reduce labour cost.

B. Help managers to make decisions about how much raw food to buy or requisition.

C. Help to convert a recipe from foods purchased by weight (AP) but used in volume.

D. Allow establishments to compare the purveyor's prices and quality.

 1.Why is champagne bubbly? 

a)The wine is aged less 

b)The wine undergoes a secondary fermentation, usually yeast and sugar is added

c)The wine is aged in steel 

d)The wine is shaken

2.What is the traditional way to pour wine during a wine service

a)The person who ordered the wine is first, then clockwise around the table 

b)Counterclockwise 

c)Ladies first, then men, finishing with whomever ordered the bottle 

d)Ladies first, then men, no matter who ordered the bottle

3.What is a stelvin?

a)A wine opener 

b)A special glass for port wine 

c)A type of wine cap, commonly known as a screw cap 

d)An expert on wine, like a sommelier

4.Why do people smell the cork during a wine service?

a)To see if the wine has gone bad 

b)To see if the wine has been aged properly 

c)To get a sense of the wine 

d)None of the above

5.In Greek mythology, who is the god of wine?

a)Dionysus 

b)Pan 

c)Bacchus 

d)Mars

6.Why is it wise to decant most commercial brands of wine prior to consuming?

a)It Allows the Wine to Breathe 

b)It Is Accepted as Proper Etiquette 

c)It Shows Fine Taste 

d)It Allows Full Enjoyment of Color

7.What grain is used to make sake?

a)Soy.

b)Rice 

c)Wheat 

d)Oat

8.What is the California region called that is famous for their wine production?

a)Natcha Valley 

b)Napa Valley 

c)Narda Valley. 

d)Nally Valley

9.What is a general characteristic of a "still" wine?

a)Pre-Fermentation 

b)Non-Alcoholic 

c)No Carbonation 

d)Carbonation

10.Wine can be generally defined as the fermented juice of what fruit?

a)Oranges 

b)Tomatoes 

c)Apples 

d)Grapes

11.What is a wine-like drink that is made with fermented honey?

a)Methuselah 

b)Champenoise 

c)Mead 

d)Merlot

12.What punch is made with wine and citrus juices?

a)Apple Cider 

b)Sangria 

c)Amaretto Sour 

d)Triple Sec

13.What variety of wine is produced by using frozen grapes?

a)Icicle Wine 

b)Ice Wine 

c)Snow Wine 

d)Christmas Wine

14.A Spanish wine cellar might also be referred to as what?

a)Brix 

b)Cabana 

c)Bouquet 

d)Bodega

15.If a wine is not clear, what is it?

a)Chewy 

b)Cloudy 

c)Complex 

d)Citrusy

16.California law requires that a varietal wine contain at least what percentage of the grape named on the label?

a)50 percent

b)75 percent

c)100 percent

17.Which wine term describes the way the vines are tended and how much fruit they are allowed to produce?

a)Uviculture

b)Vinoculture

c)Viticulture

18.What is the world's most popular varietal?

a)Chardonnay

b)Merlot

c)Zinfandel

19.Which type of wine is a dry wine similar to Chardonnay but not as complex, with aromas and flavors of white melon and citrus, usually made with little or no oak?

a)Riesling

b)Pinot blanc

c)Pinot gris

20.Which wine varietal has an unknown ancestry and is produced almost exclusively in California?

a)Petite Sirah

b)Zinfandel

c)Shiraz

21.Which country in this list has a valid claim as the birthplace of wine?

a)Romania

b)France

c)Mexico

d)Georgia

e)England 

22.Rioja is a wine from spain, but what is Rioja?

a)A grape variety

b)A region

c)A brand name

d)A Spanish word meaning ‘king of wines’

e)The name of the producer

23.The famous French wine Chablis is made from which grape variety?

a)Sauvignon blanc

b)Chenin Blanc

c)Pinot Blanc

d)Chardonnay

e)Viognier

24.What is vin-de-presse?

a)Juice released from fermented grapes by pressing

b)Juice released from fermented grapes without pressing

c)Wine flavoured with lemon

d)Wine made for long ageing

e)The lowest official category of French wine

25.Approximately how old are the trees used for the best French barrels? 25 years old

a)150 years old

b)300 years old

c)500 years old

d)1000 years old

1.Malolactic fermentation’ refers to which process?

a)Creating Champagne in individual bottles

b)Leaving grapes on the vine until they shrivel

c)The creation of "fino" sherry

d)Clearing wine of all solid matter prior to bottling

e)The conversion of harsh acid into softer acid

2.Barbaresco wines come from which region of Italy?

a)Lombardy

b)Puglia

c)Le Marche

d)Tuscany

e)Piedmont

3.What wine-making action is referred to as ‘Pumping over’, or 'Remontage'?

a)Pumping wine across oak chips to add flavour

b)Pumping wine from bottom to top of the fermentation tank

c)Pumping sparkling wine under pressure

d)Pumping wine over gas burners to pasteurize it

e)Removing the oxygen from just-bottled wines with a vacuum pump

4.What does 'LBV' stand for on a bottle of Port?

a)Low bottle volume

b)Light Botrytis vintage

c)Late budding vines

d)Limited bottle vintage

e)Late bottled vintage

5.White wines can be made from?

a)any colour of grapes

b)green grapes only

c)green or red grapes - but not black

d)black grapes only

e)white skinned grapes only 

6.In which larger wine region are Pauillac, St-Estephe and St-Julien?

a)Graves

b)St-Emilion

c)Entre-Deux-Mers

d)Médoc

e)Pomerol

7.What is this man doing?

a)Adding "flor" to fino sherry

b)Preparing Champagne for disgorgement

c)Encouraging tannins to form in Claret

d)Inspecting bottles for cracks

e)Emptying faulty bottles of tawny Port

8.Cooking’ it at high heat is a step in the production of which wine?

a)Amontillado sherry

b)Madeira

c)Crusted port

d)Blossom Hill

e)Vermouth

9.Which of these wines is the odd one out? 

a)Chablis

b)Meursault

c)Pouilly-Fuissé

d)Pommard

e)St-Véran

10. The Mosel wine region is in which country?

a)France

b)Germany

c)Austria

d)Portugal

e)Hungary

11.Where does the wine Chateauneuf-du-Pape come from?

a)Bordeaux

b)Burgundy

c)The Loire

d)The Languedoc

e)The Rhone

12.What puts the sparkle into sparkling wine?

a)Carbon monoxide

b)It is made with sparkling water

c)Sodium crystals are added

d)Carbon dioxide

e)Gas pockets within special sparkling wine corks

13.Which is a wine made from frozen grapes?

a)Glacier wine

b)Ice wine

c)Cryovin

d)Polar Port

e)Slush wine

14.Sercial is an important grape in which wine? 

a)Madeira

b)Sherry

c)Lambrusco

d)Hock

e)Malaga

15.What term refers to the addition of sugar during fermentation?

a)Sucration

b)Avec sweetesse

c)Chaptalisation

d)Grosslage

e)Dolcetto

16. What is the highest ripeness level in this list?

a)Auslese

b)Trocken

c)Kabinett

d)Tafelwein

e)Spatlese

16.In Portugal, what is a ‘Quinta’? 

a)A variety of grape used in vintage port

b)The vintage or year of harvest

c)The traditional rafts for shipping port

d)The honorable society of port shippers

e)A grape-growing estate

17.What is Phylloxera?

a)The Noble Rot

b)A fungal vine disease

c)A substance used to clarify wine

d)Another name for mildew

e)An insect that eats vine roots

18.What kind of wine is a Vin Doux Naturel?

a)Organic wine

b)Wine made from indigenous grapes

c)Sweet fortified wine

d)Soft wines like Beaujolais Nouveau

e)Botrytised wines

19.From which ingredient did Vermouth derive its name?

a)Vermentino

b)Verdigris

c)Wormwood

d)Vermicelli

e)Wort-root

20.A wine taster might say a wine has “RS”. What does RS stand for?

a)Rain Saturation - grapes were diluted by rain at harvest

b)Rapid Spoilage - wine has gone "off" after bottling

c)Residual Sugar - wine has sweetness due to sugar remaining

d)Real Structure - wine with great balance

e)Remuage Sportif - over-manipulated wine (French term)

21.What or who are Huxelrebe and Bacchus?

a)Wine regions in Austria

b)Gods of wine

c)Grape varieties

d)The inventors of the pneumatic press

e)Swiss wine producers

22.When is decanting a red wine always advisable?

a)If it is a young wine

b)If it is a wine that has thrown a sediment

c)If you want to make it look impressive

d)To reduce the risk of attack by bottle weevil

e)If you want the wine to heat-up more quickly

23.A French wine described as ‘Moelleux’ is what?

a)Sparkling

b)Fortified

c)Slightly sparkling

d)Sweet

e)Oxidised

24.The famous white wine of Sancerre is made from which grape?

a)Chardonnay

b)Chenin Blanc

c)Sancerre Blanc

d)Sauvignon Blanc

e)Colombard 

25.What is ‘Cava’?

a)The French term for a wine cellar

b)The grape used for Spanish sparkling wine

c)A word meaning a blend of different grapes

d)Sparkling wines made in Spain

e)The cellar-master of Burgundy domaine

26.What classifies an AC Bordeaux Superieur as superior?

a)It is aged for an extra year in oak barrels

b)It comes from the best vineyard slopes

c)It does not contain Malbec

d)It is made from vines more than 8 years old

e)It has half a degree more alcohol 

27.Pouilly-Fuissé is an appellation in which French wine region?

a)The Upper Loire

b)The Maconnais

c)The Rhone

d)The Cote Chalonnaise

e)Minervois 

28.What is 'Bordeaux Mixture'?

a)The Clay and gravel soil typical of the Bordeaux region

b)Cabernet Sauvignon, Merlot and Cabernet Franc

c)A treatment used against vine disease

d)Workers from around the world employed at harvest time

e)A mix of oak essence and blackcurrant extract

29.Crémant describes which style of wine?

a)Sweet

b)Fortified

c)Sparkling

d)Late Harvest

e)Low Alcohol 

30.What is a Lagar?

a)The cellarmaster of a Spanish Bodega

b)A stone trough where grapes are foot-trodden A fizzy, amber-coloured wine sold in tins

c)The breed of horse used to plough vineyards in Hungary

d)A special yeast strain for winemaking

31.Which winemaking process converts harsh acids to softer acids?

a)Racking

b)Batonnage

c)Malolactic Fermentation

d)Fining

e)Soft Sulphuring 

32.‘Hock’ was a traditional English name for wines of which country?

a)France

b)Spain

c)Austria

d)Germany

e)USA

33.Which term describes part of the Champagne-making process?

a)Krugification

b)Disgorgement

c)Bubblification

d)Declassification

e)Popification

34.What types of wine can be labelled ‘Chassagne-Montrachet’?

a)Only red wines

b)Only white wines

c)Both white and red wines

d)Sparkling or still whites

e)Sweet or fortified whites

35.What does the French term batonnage refer to?

a)Trimming surplus bunches from the vine

b)Managing the 'canopy' of leaves on the vine

c)Adding yeast to bottles of Champagne

d)Stirring wine as it lies in barrel or tank

e)Clarifying a wine using egg whites 

36.How is the difference between ‘aroma’ and ‘bouquet’ usually defined?

a)Aroma = young wine; bouquet = older wine

b)Aroma = white wine; bouquet = red wine

c)Aroma = smell; bouquet= taste

d)Aroma = red wine; bouquet = white wine

e)Aroma = no need to swirl; bouquet = glass must be swirled 

37.Approximately how many calories in a 125ml glass of dry wine?

a)Around 55 calories

b)Around 115 calories

c)Around 225 calories

d)Around 335 calories

e)Around 555 calories 

38.Which is a classic descriptor that might be used for the aroma of a Riesling wine?

a)Blackcurrants

b)Leather

c)Petrol

d)Butter

e)Gooseberry

39.Fermentation converts sugar into which of these?

a)Tannin

b)Acid

c)Plutonium

d)Alcohol

e)Yeast

40.What types of wine is Vinho Verde?

a)A white wine

b)A red wine

c)Can be a white or red wine

d)A green wine

e)A tawny wine 

1)What is a standard drink?

a)A pub measure of spirits (35.5ml) or an alcopop (275ml bottle)

b)A small glass of wine (100ml; 12.5% volume)

c)A half pint of normal beer

d)All of the above

2)What is the weekly low risk limit for alcohol consumption?

a)Up to 11 standard drinks for women and up to 17 standard drinks for men

b)Up to 17 standard drinks for women and up to 20 standard drinks for men

c)20 standard drinks for both men and women

d)24 standard drinks for women and 30 standard drinks for men

3)What counts as hazardous drinking?

a)Drinking until you blackout

b)Drinking and driving

c)Drinking more than the low risk levels of alcohol consumption in a week

d)Drinking more than you can afford to drink

4)What is binge drinking?

a)Drinking until you black out

b)Drinking more than 6 standard drinks on one occasion

c)Drinking more than 5 standard drinks on one occasion for women and more than 8 drinks on occasion for men

d)Drinking daily

5)How many liters of pure alcohol (concentrated alcohol without any other liquids or ingredients) does the average Irish person over the age of 15 consume each year?

a)5.51 liters

b)8.63 liters

c)11.01 liters

d)19.23 liters

6)Which of these drinks has the highest concentration of alcohol?

a)Wine

b)Gin

c)Beer

d)Alcopops

7)How many alcoholic drinks can you safely have before driving?

a)0

b)1

c)2

d)3

8)True or false: Chronic alcohol-related conditions will only affect you later in life.

a)True

b)False

9)How many hospital beds are occupied each day by people with alcohol related problems in Ireland?

a)60

b)800

c)1,500

d)12,000

10)According to the World Health Organisation, how much can the risk of suicide be increased if a person is abusing alcohol?

a)It doesn’t increase the risk

b)Three times

c)Eight times

d)Eleven times

11)What are the U.S. Dietary Guidelines’ recommended daily limits for alcohol?

a)0 drinks for women, 0 drinks for men

b)0 drinks for women, 1 drink for men

c)1 drink for women, 2 drinks for men

d)2 drinks for women, 3 drinks for men

12)Which health condition is linked to excessive alcohol consumption?

a)Heart disease

b)Cancer

c)Liver disease

d)All of the above

13)Why is alcohol so bad for you?

a)In the body, it gets changed into acetaldehyde, a carcinogen that can damage DNA.

b)It causes oxidative stress, which, in the heart, can lead to stiffened arteries.

c)It disrupts sleep, and poor sleep raises the risk of several chronic health conditions.

d)All of the above.

14)Which of the following is a potential health benefit from drinking alcohol?

a)Red wine can reduce your risk for heart disease.

b)Alcohol lowers your risk of gallstone disease.

c)Alcohol can help stave off cognitive decline.

d)None of the above.

15)Your friend just ordered another round but you've got work in the morning and you're already tipsy. You…

a)I really should be going

b)Okay, just this one last drink, then I'm outta here

c)If they're buying, I'm drinking!

16)What's your hangover cure?

a)Lots and lots of water

b)Sleep... all day

c)Hair of the dog a.k.a. more drinks!

d)Food... I need food.

e)Medicine or an old home remedy

f)Citric drink

17)Women tend to be more affected by alcohol than men

a)True 

b)False

18)Young People are more likely to take risks after drinking alcohol

a)True 

b)False

19)It is illegal to buy or be served alcohol if under 18

a)True 

b)False

20)Drinking water and alternating with soft drinks will reduce the risk of a hangover

a)True 

b)False

21)This is a withdrawal symptom of alcohol consumption

a)Delirium

b)Nausea and vomiting

c)swollen and patchy face

d)all of these

22)This causes the maximum accumulation of fat in the liver

a)meat and egg

b)alcohol

c)saturated fat

d)starch

23)Why does alcohol affect men and women differently?

a)The liver breaks down alcohol more quickly in men than women 

b)Women's bodies are generally smaller and have less body water, so alcohol concentrations rise more quickly

c)Men's stomachs are bigger so alcohol is absorbed more slowly

24)Pregnant women are advised not to drink: why?

a)Unborn babies get drunk very quickly

b)Alcohol can harm an unborn baby in various ways

c)Alcohol and the amniotic fluid don't mix

25)Those who persistently drink too much can become addicted to alcohol. Kicking the habit is exceptionally difficult. Why?

a)Because alcoholics are chronically thirsty

b)Because alcoholics drink out of habit

c)Because alcoholics feel wretched without alcohol

26)When should adults avoid drinking any alcohol?

a)If they're operating machinery or working at a height

b)If they're over 40

c)If they're going to be a passenger in a car

27)In a bar there's a standard glass of beer and a standard shot of whisky. Which glass contains the most alcohol?

a)The glass of beer

b)The shot of whisky

c)Both contain the same amount of alcohol

28)Why don’t alcohol and driving mix?

a)Because alcohol has a negative effect on coordination, perception and judgment

b)Because the driver runs the risk of a stiff fine or losing their licence

c)Because the driver runs the risk of smashing up their car or injuring someone

29)A majority of the alcohol a person drinks is broken down by the liver. How long does the liver take to break down the alcohol in ONE "unit" of alcohol (8 grams)?

a)Half an hour

b)Approximately one hour

c)Roughly the same amount of time as is spent drinking

30)What's the best way to reduce the effect of a hangover?

a)Drink some water - it helps to rehydrate the body, but there is no cure

b)Have a cold shower - it gets the blood moving around the body

c)Have a strong coffee - it makes the heart pump faster to get rid of the alcohol.

31)The effect of alcohol differs from person to person. What does this depend on?

a)Genetic make-up and health

b)How strong someone’s stomach is

c)Whether the person drinking is very thirsty

32)What is the most common risk associated with alcohol consumption by young people?

a)Getting liver disease, like cirrhosis or cancer

b)Losing weight

c)Coming out in spots and developing a rash

d)Going into a coma

e)Having an accident

33)What is the safe limit for alcohol consumption for under 18s?

a)One drink

b)Two drinks

c)Four drinks

d)There is no safe limit

34)What is affected when someone drinks alcohol?

a)Their body

b)Their judgement

c)Their behaviour

d)Their personality

e)Their perception