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

1. A mixture of grape pulp -skins -seeds - and stems

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

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

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

5. Port

6. Liquid that has been fermented and distilled

7. Corn mixed with rye

8. Style of beer brewing pilsen -czech republic

9. Sherry

10. Fuller bodied more bitter than lager

11. France: Bordeaux and Burgundy -Champagne and Cognac

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

13. 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

14. Any course - from dry to sweet

15. Physical bar setup critical for effectiveness - stations properly placed - location of well versus call brands - relationship of beer

16. Gin from juniper berries - rum light is from sugarcane - dark is from molasses - tequila - white-unage; silver-aged up to 3 years; golden-aged in oak for 2-4 years vodka lacks color -odor - and flavor

17. Smaller breweries -locally made and distributed - rock bottom -karl strauss - sierra nevada -samuel adams

18. Properly screen and hire bar personnel spotters bank switch

19. Any game or red meat

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

21. Poultry -fish - egg entrees

22. Distilled from wine - cognacs from france

23. Bordeaux -burgundy -champagne -cognac

24. Any game or red meat

25. Poultry - fish and egg entrees

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