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Introduction To Hospitality: Bars
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Introduction To Hospitality: Bars
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25 Questions

1. France: Bordeaux and Burgundy -Champagne and Cognac

2. Canada -Australia -South America -South Africa

3. Sherry

4. Dark ale -sweet -strong -malt flavor

5. Fruity - minty - and herbal - nutty - cheesy - smoky -

6. Any course from dry to sweet.

7. Type of grape from which wines are made ad for which they are named

8. Poultry - fish and egg entrees

9. Liquid that has been fermented and distilled

10. Clear light bodied

11. Made from red grapes -coloring from grape skins - cabernet sauvignon and pinot noir

12. Bar is liable for injuries caused by intoxicated customers

13. Actually a category of red -remove skin early in fermentation

14. The bar is liable if - they serve a minor - they serve a person who is intoxicated

15. Water -malt ground barley - yeast fermenting agent - hops

16. Restaurant bars -hotel bars -night clubs - microbreweries - sports bars - coffee shops

17. Made from a fermented mash of grain to which malt -in the form of barley is added - scotch whisky - smokey kilns - irish whisky - not dried milder - bourbon whisky corn mixed with rye - canadian whisky - from corn

18. Is brewed from water - malt - yeast and hops. Water accounts for 85-89% of the finished product

19. Any course - from dry to sweet

20. Any game or red meat

21. Made from white grapes -age and mature faster than red wines - riesling - chenin blanc

22. Softness and smoothness - richness and thickness - correspond to touch and temperature

23. Bordeaux -burgundy -champagne -cognac

24. A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide

25. The heavier the food - the heavier the wine -Champagne can be served throughout a meal -When a dish is cooked with wine it is best served with that wine -Sweet wines should be served with foods that are not too sweet

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