TEST I.

MATCHING TYPE

Match column A with B . Write the Letter of your choice on the Answer Sheet provided.

COLUMN A COLUMN B
1. General terms for carbonated beverages A. Soda

2. Syrup made from pomegranate fruit B. Drain board

3. A cleaning tool used to dry bar floor C. Inventory form

4. Bar essentials used to drain and dry glasses D. Mop

5. Juice in a Salty Dog Cocktail E. Drambuie

6. Serving preference for beer F. Grapefruit Juice

7. Blood alcohol concentration G. Four Season

8. Form used to determine physical count of stocks H. Cava

9. Unit conversion in milliliter of one (1) fluid ounce I. Pourer

10. One factor that influence blood alcohol concentration J. Cold

11. One way to intervene intoxication K. Appellation Origine Controlee

12. Behavioral warning sign of intoxication L. Grenadine

13. Equipment used to store leftover garnish M. 30 ml.

14. Form used to restock beverage N. Change in walking pattern

15. Bar area used to keep beverage O. Refrigerator

stocks when closing the bar

16. Liqueur ingredients in Rusty Nail P. Suggest food while drinking

alcoholic beverage
17. Tool for opening a wine bottle Q. Body

18. Used to reduce the flow of liquor when pouring R. Cabinets

19. Glass used in Gibson Cocktail strait up S. Martini Glass

20. Juice used in Virgin Mary T. Requisition form

21. Proper waste receptacle to dispose recyclable items U. Intoxication

22. Spanish sparkling wine V. Cork screw

23.T he highest classification of French wines W. Sales count form

24. A non alcoholic mix drink consisting X. Biodegradable waste dump

of four different juices

25. Terms to the impression of weight Y. Tomato Juice

and size of wine in your mouth
Z. Amount of alcohol consumed

TEST II. MULTIPLE CHOICE Select the best answer .Encircle the letter of your choice on the
Answer Sheet provided.

1. The proper way to clean and avoid odor accumulation of the pourer after removing from the bottle?

A. Wash pourer with liquid detergent

B. Wash pourer in cold water with powder soap
C. Soak pourer in lukewarm water
D. Wash pourer with scented detergent in a very hot water

2. If the customer orders scotch on the rocks without specifying any particular brand , the general brand
that you will serve is the ?

A. Premium brand
B. Call brand
C. Any brand
D. Pouring (House) brand

3. How do you set up glasses properly according to sanitary and hygienic practices ?

A. Upright position
B. One glass over the other
C. Upside down position
D, Racking position

4. When setting up alcoholic beverages in a bar ,the appropriate area to place fast moving items is in the ?

A. Speed rail/rack (speed wheel)

B. Drip rail
C. Service area
D. Dispensing area

5. The spirit that could be best recommended if the costumer is already having dessert is?

A. Liqueur
B. Scotch whisky
C. Vodka
D. Bourbon whiskey
6. The bar tool that is used to measure the amount of liquor in the bar is called

A. Cordial glass
B. Pourer
C. Jigger
D. Graduated measure

7. If the customer orders for a creme de menthe “Frappe”, the creme de menthe should be served

A. Over cube ice

B. Over crushed ice
C. Over finely cracked ice
D. Over tube ice

8. One factor that influence intoxication is ?

A. Rate of alcohol consumption

B. Eating too much food while drinking
C. Talking too much while drinking
D. Having fun while drinking

9. Listen below are some ways to deal with a customer drinking alcoholic beverages to slow down blood
alcohol concentration, EXCEPT for?

A. Suggesting food when drinking alcoholic beverage, since food could absorb alcohol
B. Up-selling premium brands, as cost of buying may slow down ordering
C. Serving straight drink with water on the side to dilute alcohol content
D. Suddenly stopping the service of alcohol beverage after two drinks

10. In closing bar operation ,all mechanical equipment should be shut off, EXCEPT?

A. Coffee machine
B. Fruit juicer
C. Glass washer
D. Beverage chiller

11. To count available stock and record its consumption, at the end of operation the bartender shall?

A. Prepare requisition
B. Conduct inventory
C. Tally sheet for all ordered beverage
D. Compile order slips

12. Some essential things to do in closing bar operation are the following EXCEPT?

A. Clean the beer dispenser and post mix system

B. Clean the bar areas according to sanitary procedures
C. Remove the CO2 connection from draft beer dispenser
D. Remove all pourers and soak in hot water.

13. A Cocktail that are made with Vodka , Lemon Juice and Cranberry Juice is called?

A. Caipirosca
B. Caipirinha
C. Cosmopolitan
 D. Stinger
14. If you run out of Triple Sec for a sidecar cocktail ,the best substitute is

A. Cointreau
B. Malibu
C. Drambuie
D. Creme De Menthe White

15. You make frozen or slushy cocktail by using the method of ?

A. Build
B. Stir
C Shake
D. Blend

16. Collins is a basic type of “long drink” cocktail. It is classified as long drink because it is served on a
Tall glass and it is filled with more ?

A. Tonic water
B. Soda water
C. Ginger ale
D. Ginger beer

17. Non-alcoholic cocktails are a mixture of different non-alcoholic beverages. Thus the absence of any
alcoholic ingredients would make drinks?

A. Energy cocktails
B. Virgin mary
C. Mocktails
D. Ladies drink

18. The red colored syrup used in making a Shirley Temple is?

A. Cherry syrup
B. Strawberry syrup
C. Maple syrup
D. Grenadine

19. If you want to achieve the perfect froth in a cocktail , proper mixing method to be used is?

A. Build
B. Stir
C. Shake
D. Blend

20. A popular Brazilian Drink that is made with Cachaca , slice of lime and sugar is?

A. Caipiroska
B. Pinacolada
C. Cosmopolitan
D. Caipirinha
21. Mojito is a drink consisting of Rum , lemon juice , sugar , soda water with ?

A. Basil leaves
B. Mint leaves
C. Rosemary leaves
D. Malungay leaves

22. Bloody Mary is an alcoholic cocktail with tomato juice, spices and vodka . If you omit the vodka it
becomes a non -alcoholic cocktail called?

A. Virgin Mary
B. Virgin colada
C Virgin screwdriver
D. Virgin mother

23. Which of the following is NOT included in the wine label ?

A. Price
B. Vintage year
C. Alcohol content
D. Country of origin

24. The two principal styles of cherry are:

A. Fino and Oloroso

B. Sercial and Verdelho
C. Vintage and Wood
D. Sweet Vermouth and Dry Vermouth

25. The following are wine accessories for serving white wines EXCEPT?

A. Corkscrew
B. Table napkin
C. Wine basket
D. Wine bucket