hospitalitynU

  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) D...

  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 ca...

 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) D...

 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 foll...

 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 ow...

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 ...

  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 ...