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    Bar Management Midterm Exam 2015-16

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    Gene Roy P. Hernandez
    This document appears to be a midterm examination for a bar and beverage management course. It contains multiple choice and matching questions testing student knowledge of various spirits like tequila, gin, whiskey and rum. It also includes essay questions asking students to discuss the production processes of different spirits, how to properly serve them, and provide cocktail recipes using different base spirits. The exam is graded out of a total score and includes the student's name, course, year and date.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Bar Management Midterm Exam 2015-16

    Uploaded by

    Gene Roy P. Hernandez
    324 views6 pages
    This document appears to be a midterm examination for a bar and beverage management course. It contains multiple choice and matching questions testing student knowledge of various spirits like tequila, gin, whiskey and rum. It also includes essay questions asking students to discuss the production processes of different spirits, how to properly serve them, and provide cocktail recipes using different base spirits. The exam is graded out of a total score and includes the student's name, course, year and date.

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    bar and beverage management

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    This document appears to be a midterm examination for a bar and beverage management course. It contains multiple choice and matching questions testing student knowledge of various spirits like tequila, gin, whiskey and rum. It also includes essay questions asking students to discuss the production processes of different spirits, how to properly serve them, and provide cocktail recipes using different base spirits. The exam is graded out of a total score and includes the student's name, course, year and date.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    324 views6 pages

    Bar Management Midterm Exam 2015-16

    Uploaded by

    Gene Roy P. Hernandez
    This document appears to be a midterm examination for a bar and beverage management course. It contains multiple choice and matching questions testing student knowledge of various spirits like tequila, gin, whiskey and rum. It also includes essay questions asking students to discuss the production processes of different spirits, how to properly serve them, and provide cocktail recipes using different base spirits. The exam is graded out of a total score and includes the student's name, course, year and date.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6
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    The passage discusses different spirits like tequila, gin, vodka, rum, whiskey and brandy. It provides a midterm exam on bar and beverage management with multiple choice, matching and essay questions.

    Tequila is classified into blanco, joven, reposado, and añejo based on the aging process. Blanco is unaged while joven is aged less than 2 months. Reposado is aged 2-12 months and añejo is aged over 1 year.

    Gin is produced by redistilling vodka with juniper berries and other botanicals. Vodka is distilled from grains or potatoes. Rum is distilled from sugarcane products. Whiskey is produced from malted barley and aged in wooden barrels.

    La Consolacion College Tanauan

    School of International Hospitality and Tourism Management


    Barman / BAR MANNAGEMENT
    2nd Semester S.Y. 2015-2016
    Midterm Examination
    Instructor: Mr. Gene Roy P. Hernandez

    Name: _______________________________ Score: ___________________

    Course & Year ________________________ Date:_____________________

    Test I. Multiple Choice


    Read the questions and statements carefully, and decide which of the options A-D is correct. Encircle the
    letter of the correct answer. ERASURE MEANS WRONG.
    1. Which of the following liquors is known as Burnt Wine .
    A. Rum
    B. Brandy
    C. Tequila
    D. Whiskey
    2. This spirit is made from the blue agave plant which belongs to the lily family.
    A. Rum
    B. Brandy
    C. Tequila
    D. Whiskey
    3. This is a distilled beverage made from sugarcane products.
    A. Rum
    B. Brandy
    C. Tequila
    D. Whiskey
    4. Which of the following is not true about tequila?
    I. Tequila is served at room temperature though sometimes people like it chilled.
    II. It is normally served with salt and lime halves.
    III. It is traditionally served in a 2 ounce glass called caballito.
    IV. It is made from potato and other grains.
    A. I, II, III and IV
    B. I only
    C. IV only
    D. II only
    5. Tequila which has been rested for not less than 2 months and not more than 12 months.
    A. ANEJO.
    B. REPOSADO.
    C. JOVEN /GOLD.
    D. BLANCO.
    6. Un-aged tequila with colorants and flavors like caramel
    A. ANEJO.
    B. REPOSADO.
    C. JOVEN /GOLD.
    D. BLANCO.
    7. Tequila which is aged between 1-3 years and only American whiskey or cognac barrels are used to
    age this type of tequila.
    A. ANEJO.
    B. REPOSADO.
    C. JOVEN /GOLD.
    D. BLANCO.
    8. Which of the following is un-aged tequila?
    1
    Bar and Beverage Management SY: 2016-2016 GRPH
    A. ANEJO.
    B. REPOSADO.
    C. JOVEN /GOLD.
    D. BLANCO.
    9. Which of the following is not a brand of tequila?
    A. JOSE CUERVO
    B. CORRALEJO
    C. DON JULIO
    D. DON PAULO
    10. It refers to a broad category of alcoholic beverages that are distilled from fermented grain mash
    and aged in wooden casks.
    A. Rum
    B. Brandy
    C. Tequila
    D. Whiskey
    11. The process which converts barley to MALT is
    A. Burning.
    B. Brewing.
    C. Maturation.
    D. Malting.
    12. The process that transforms the raw spirit into whiskey
    A. Burning.
    B. Brewing.
    C. Maturation.
    D. Malting.
    13. Which of the following distilled beverages is made from fruit juice or fruit pulp and skin?
    A. Rum
    B. Brandy
    C. Tequila
    D. Whiskey
    14. Which of the following is not true about whiskey?
    I. Brandy is always served at 23 degree Celsius.
    II. Brandy is served without any garnishes. It can also be served with hot water.
    III. It is served in Brandy balloon or Snifter.
    IV. Brandy is a based spirit of a cocktail called screw driver.
    A. I only
    B. II and IV
    C. III only
    D. IV only

    15. This is one of the worlds most popular beverages. It is a colorless beverage distilled from grains
    potatoes, molasses or beetroot.
    A. Vodka
    B. Gin
    C. Whiskey
    D. Rum
    16. They are known to be the best types of brandies in the world.
    A. Cognac
    B. Armagnac

    C. Bordeaux
    D. Pomade
    17. This is an alcoholic mixed drink with a relatively large volume (between 5 - 9 fluid ounces). It's the
    classic name for all mixed drinks that consist of more than 5 ounces of liquid.
    A. Long Drinks

    2
    Bar and Beverage Management SY: 2016-2016 GRPH
    B. Short Drinks
    C. Medium Drinks
    D. Cordials
    18. Who is the creator of Gin fizz?
    A. Henry C. Ramos
    B. Lucio C. Ramos
    C. Harvey C. Ramos
    D. Mc Leo C. Ramos
    19. Who is the father of bartending?
    A. Jerry Thomson
    B. Jerry Thomas
    C. Jeffrey Thomas
    D. John Thomas
    20. 1 oz Gin, oz Cherry Heering , 1 tsp Cointreau , 1tsp Bndictine , 2tsp Grenadine, 3 oz
    Pineapple juice, 1 oz lemon juice,1 dash Angostura bitters. What famous cocktail of the history
    can be produced in the standardized ingredients are listed?
    A. Mai Thai
    B. Singapore Sling
    C. Sex On the Beach
    D. None of the above.
    21. This is a white spirit flavored with juniper berries and botanicals.
    A. Vodka
    B. Gin
    C. Tequila
    D. Rum
    22. What is the Dutch word of Juniper berry?
    A. Ginver
    B. Genever
    C. Genevir
    D. Gevere
    23. Which of the following is not a gin based cocktail?
    A. Collins
    B. Gibsons,
    C. Pink Lady
    D. Sex on the beach
    24. These are drinks served prior to a meal intended to stimulate appetite.
    A. Aperitif
    B. Digestif
    C. Starter
    D. None of the above
    25. These are drink served after a meal. They are usually sweet and are intended to round off the
    meal.
    A. Aperitif
    B. Digestif
    C. Starter
    D. None of the above

    Test II. Matching Type


    Match the following definitions in column A with column B. Write only the letter on the space provided
    below.
    A B
    1. The youngest brandy that is blend A. Blending
    at least aged for three years.
    2. The youngest brandy stored B. Light Rum
    at least four years in cask.
    3
    Bar and Beverage Management SY: 2016-2016 GRPH
    3. The youngest brandy stored at least C. VSOP
    six to seven years in cask.
    4. Medium-bodied rums which are generally D. Dark Rum
    aged can obtain its flavor through addition
    of spices and caramel/color. E. XO
    5. Light rum has very little flavor and color
    and are usually used in cocktails. F. Light Rum
    6. Has a much stronger flavor than either
    light or gold rum, has a spicy and caramel flavor. G. Scotch whiskey
    7. Must be distilled at a Scottish distillery
    from water and malted barley, to which only H. Single Malt Whisky
    other whole grains may be added,
    have been processed at that distillery into a mash, I. Blended Scotch whisky
    and fermented only by the addition of yeast.
    8. It is a mixture of malt and grain whisky. J. ageing
    9. It is a malt whisky from one distillery.
    10. It is done based on the age, type and style of rum.

    Answer:
    1. ______
    2. ______
    3. ______
    4. ______
    5. ______
    6. ______
    7. ______
    8. ______
    9. ______
    10. _____

    Test III. Essay


    Read the following questions and statements, and then indicate the best answer for each.
    1. Briefly discuss the process of making the ff: spirits. (3pts each)
    Gin
    Vodka
    Tequila
    Rum
    Brandy
    Whisky

    4
    Bar and Beverage Management SY: 2016-2016 GRPH
    2. How do you serve the following spirits? (3 points each)
    2.1. Gin
    2.2. Tequila
    2.3. Brandy
    2.4. Whiskey
    2.5. Rum
    2.6. Liqueurs

    3. Give at least 1 International cocktail recipe for each of the following Base/Spirits. (5pts each)
    3.1. Gin
    3.2. Vodka
    3.3. Tequila

    5
    Bar and Beverage Management SY: 2016-2016 GRPH
    Every time you take the high road, God sees it. He is keeping record, and He will reward you.
    GOD BLESS

    6
    Bar and Beverage Management SY: 2016-2016 GRPH

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