Bartending NC II Amended Reviewer PDF

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BAR PROCEDURESTEST I.1. How do you set up glasses properly according to sanitary and hygiene practices? UPSIDE DOWNPOSITION2. If you want to merchandise your premium brand of liquor, the appropriate partner the bar displayit is the back bar3. When setting up alcoholic beverage in a bar, the appropri...

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BAR PROCEDURES TEST I.

1. How do you set up glasses properly according to sanitary and hygiene practices? UPSIDE DOWN POSITION 2. If you want to merchandise your premium brand of liquor, the appropriate partner the bar display it is the back bar 3. When setting up alcoholic beverage in a bar, the appropriate area for fast moving items is in speed rail 4. The things to prepare if the guest orders for a bottle of white wine is the wine bucket. 5. The first thing to do when setting up a bar operation is to Get ample of ice and chilled bottle and canned beverages 6. If the customer’s orders scotch on the rocks w/o specifying any particular brand the brand that you will serve is the Call brand. 7. The spirit could be best recommended if the customer is already having dessert is Liqueur. 8. If the customers order a Martini Cocktail with a twist of lemon the “lemon twist” pertains to Lemon twisted on top. 9. The first thing to do when the customer wants to pay his bill is to present the receipt. 10. How do you take order effectively with a group of customer so you would not look to forget individual drinks choices Write the customer order and repeat 11. If the customers order a Manhattan “straight up” the straight up” means Drink serve chilled w/o ice 12. The bar tool that is used to measure the amount of liquor in the bar is called jigger 13. The equipment that is used in making a slushy frozen drink is blender. 14. To be able for a customer to readily mix his/ her order of highball drinks it should be served always with a stirrer. 15. If the customer order for a crème de menthe ’liqueur the crème de menthe should be serve over ice. 1.Blood Alcohol Concentration 2. Sample sign of intoxication 3. One factor that influence Blood alcohol concentration 4. One Way to intervene intoxication 5. One behavioral warning sign

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7. Type of bar that is set up for special function 8. Equipment for chilling wines 9. Drinks that serve before meal 10. Part of the bar where products and tools for service Are placed 11. A round small tray used to serve beverage 12. Edible fruits and vegetables used for drinks presentation 13. A form used to write customer order 14. List of beverage choices available in the bar 15. Billing arrangement in w/c all drinks are charged to organized 16. A mixed drink that can be served to customer with hang over 17. It is not included in the wine label 18. Receptacle for waste materials 19. Small bar essentials used to drain and dry glasses 20. The appropriate cleaning agent for washing glasses 21. The proper place to dish out soiled glasses in the bar 22. A cleaning material used to dry bar floor 23. Liquor base of Cuba Libre

Intoxication Change in walking pattern Smoking while drinking Suggest food while drinking beverage Impaired of judgment of Intoxication

mobile bar wine chiller aperitif under bar round tray/bar tray garnish order slip drink list receipt bloody mary price waste dump drain board unscented detergent front bar area mop rum

24. Liqueur ingredient in rusty nail 25. Tool for opening the wine bottle 26. Used to reduce the flow up of liquor when pouring 27. Glass used in martini and Gibson 28. Juice used in Virgin Mary 29. Equipment used to brew coffee 30. Syrup made from pomegranate fruit 31. A non alcoholic drink consists of 4 different drinks 32. Tools to minimize spillage 33. Serving preference of beer 34. General term for carbonated beverages 35. Common process in brewing coffee

brandy cork screw pourer cocktail glass tomato juice coffee brewer grenadine 4 seasons pourer cold soda percolation

TEST III. 1. In closing the bar operation all mechanical equipment should be shut off except __________________. 2. The proper way to clean and avoid odor accumulation of the pourer after removing from the bottle is to _____________. 3. To count available stock and record its consumption at the end of the operation the bartender shall ___________. 4. In order to replenish the consumed stock during the operation upon bar operation the bartender should __________. 5. Screwdriver is a mixed drink containing vodka and orange juice, if you top w/ galliano the name of the cocktail is _________. 6. If you run out of a triple sec for a side car cocktail, the best substitute is _____________. 7. You make frozen and slushy by using the method of _________. 8. White Russian is a mixture of vodka, kahlua and milk, cream, if you omit the milk it is called ________________. 9. The red colored syrup used in making Shirley temple is ____________. 10. Bloody mary is an alcoholic cocktail, when you omit vodka it will be called_______________. TEST IV. 1. The two principal style of sherry are 2. The most suitable type of glassware for sparkling wines 3. The particular wine region in France produces the best wine 4. An Italian Sparkling wine 5. A unique feature of sherry production 6. The lowest classification of French wines 7. Refers to the impression of weight and size of wine in your mouth 8. A non –alcoholic drink 9. An alcoholic drink 10. How many millimeters in one ounce 11. How do you maintain cleanliness in the bar?Apply clean as you go policy. 12.The proper time to dust bar stools isbefore the operation time 13.To maintain a clean and shiny stainless bar tools like shakers, and to avoid water spots, it should bewashed with the appropriate cleaning material and wipe it with dry cloth 15. Wines that smell and taste flat, stale dull And their color is likely to be yellower or browner that it should be Oxidized wines. 16. Spanish Sparkling wine - Cava 17.In presenting a wine, price should not be included. 18. What is the most suitable type of glassware for sparkling wines are flute, tulip and saucer. 19. Wine basket is not an accessories for presenting a white wine. 20. What particular region in France produces a Statures wine? Bordeaux 1. Some behavioral warning signs of an intoxicated person are the following, EXCEPT A.Becoming suddenly detached or sulking B. aesy and relax

C. Loss of “train of thought” or concentrated D. Making non-sense statements 2. 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 3. Listed below are some ways to deal with a drinking customer 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 alcoholic beverages after two drinks 4. To avoid intoxicated person asking for more alcoholic drinks, the server shouldRemove alcoholic beverages from his side 5. How do you handle an intoxicated customer who are annoying other guest to the barReport the incident to your supervisor to handle the situation 6.. In closing bar operation all mechanical equipment should be shut off, EXCEPT for the beverage chiller 7..The proper awy to clean and avoid odor accumulation of the pourer after removing from the bottle is to Soak pourer in lukewarm water 8.To count available stock and record its consumption, at the end of operation the bartender shallconduct inventory 9. .In order to replenish the consumed stock during the operation, upon closing bar operation the bartender shouldReport of the total drink consumption 10. Some essential things to do in closing bar operation are the following, EXCEPT to Remove the CO2 connection from draft beer dispenser

BAR PROCEDURES

1. Type of bar that is set up for special Function 2. Part of the bar where products and Tools for service are placed 3. Equipment for chilling wines 4. A round small tray used to serve beverage 5.Edible fruits and vegetable used for Drink presentation

Cocktail tray Parasol umbrella Dinner tray Garnish Wine chiller Mobile bar Under bar

6. A form used to write customers order 7. List of beverage choices available In the bar 8. Billing arrangement in which all drinks Are charged to organizer 9. Drinks that are served before a meal 10. A mix drink that can be served to customers With hangover

Official receipt Bloody Mary cash bar Open bar Appetizer Aperitif Drink list/menu Order slip

11. Tools to minimize spillage 12. Serving preference for beer 13. General term for carbonated Beverages 14. Common process in brewing coffee 15. Unit conversation in milliliter of One (1) fluid ounce

Cold Room temperature Percolation Pourer 30 ml Soda 45 ml Mixers

16.Blood Alcohol Concentration 17. Sample sign of intoxication 18. One factor that influence Blood alcohol concentration 19. One Way to intervene intoxication 20. One behavioral warning sign

Change in walking pattern Smoking while drinking Intoxication Suggest food while drinking alcoholic beverage Impaired of judgement of Intoxication Amount of alcohol consumed

21. Equipment to store leftover garnish 22. From used to re-order bar stocks 23. A form used to post requisitions and 24. Bar area to keep beverage stocks When closing the bar 25. Proper waste receptacle to dispose Recyclable items

Cabinets Refrigerator Requisition form physical count of stocks Non-biodegradable waste jump Biodegradable waste jump Inventory form Sales count form

ORAL QUESTIONS

1. 3 basic parts of the bar? Front bar, Back Bar and under bar 2. The difference between a footed glass and a tumbler? - a footed glass the bowl sits directly on a base or foot while a tumbler has no stem or foot a flat bottomed base. 3. The use of the speed rail? Where the fast moving items are located like liquor are located 4. The proper position in storing a bottle of wine? -45degree position or slant position to moisten the cork 5. The proper way to handle glasses to avoid breakage? -Use bar tray or hold glasses by its base or stem 6. Differentiate a brandy and a cognac? -Brandy is distilled once and cognac is distilled twice 7. Millimeter in one ounce? - 30 ml 8. The proper way to float liquor in top of the drink? - Use the back part of the bar spoon 9. The difference between a martini and a Gibson? - They differ in their garnish Gibson uses cocktail onion and martini uses green olives 10. What is the procedure in making simple syrup? - Use the ratio of one is to one for sugar and lukewarm water 11. The procedure in making a rainbow cocktail? - From heaviest to lightest ingredients like liquor, and liqueurs. 12. If you run out of crushed ice to be used for a blend mixing method what would you do? Wrap the cube ice with a cloth and crushed it using a hard object 13. What would you do if the jigger is broken? Use pre pouring technique – counting mentally 14. How to arrange glasses to avoid breakage? - Arrange it according to its shape, size and its 15. How to achieve a perfect froth in your cocktail? 16. How to make the celery firm and crunchy in just a short period of time? Soak it with water with ice 17. If the blender malfunctions while you are making a frozen drink what will you do? - use shake method, and put crushed ice 18. If a rotten egg is mix to your cocktail what will you do? - Discard the cocktail and mixed a new one. 19. The right way of making a free pouring service style? -

Pouring while counting mentally

20. What is the enterprise regulation when you unintentionally prepared an incorrect cocktail? - Discard immediately the incorrect cocktail and replace a new one...