DOMINICAN COLLEGE OF TARLAC

College of Hospitality Management HRM 31 P- Bartending and Waitering Final Examination NAME: _______________________________ Date: _______________________________

Score: ___________________________

TEST 1 Select your answer from the Grid: Definitely NO ERASURES!!!

1. One who does not only have the mastery of mixing drinks but also of proper bar set-up, beverage service, merchandising and customer relations. One who possesses a considerable knowledge of wines and beverages, particularly their CLASSIFICATION, COMPOSITION, and PREPARATION. ________________________________ 2. Typically defined as the skill and knowledge of mixing drinks whether alcoholic or non alcoholic. It entails art and showmanship, along with the expertise and knowledge to back up the skill. _______________________ 3. This ingredient determines the type of cocktail which may include-GIN, TEQUILA, VODKA, RUM, BRANDY & WHISKEY. ___________________________________ 4. This ingredient of the cocktail which acts as additive to give special flavor and color to drinks. Liqueurs such as GRENADINE, TRIPLE SEC, KAHLUA, COINTREAU, DRY VERMOUTH, CRME DE CACAO. _____________________________ 5. This enhances the overall presentation of the drink. It serves as a decoration. _______________________ 6. served with ice in an old fashioned glass._____________________________ 7. mixing drinks using light ingredients. The result is clear drinks 8. drink is served from the bottle and poured directly into the serving glass 9. drink is chilled with ice but served without ice. alcoholic content of any alcoholic beverage; one half of the proof is the alcoholic percentage

10. drink with a jigger of liquor diluted with water or carbonated water and served with ice. 11. drinks that served in tall glass 12. served with ice in an old fashioned glass. 13. - distilled from potatoes or grains primarily corn, wheat and rye 14. Distilled from the fermented juice of sugar cane, cane syrups and molases 15. Distilled from a fermented mash of grapes or other fruits 16. Flavored spirits which flavor is obtained either by infusion or distillation of the flavoring agent to which is then added simple syrup for sweetness. Liqueur (EUROPE) Cordian (USA) 17. distilled from grains, flavored with junifer berries and/or botanicals (cocoa, anise, calamus, licorice, coriander and caraway) 18. Spirits which have been infused with strongly flavored plants, roots, barks, etc. 19. They are served as APERITIFS or used to flavor other drinks. Examples: Angostura Bitters and Campari 20. means, years or age of the wine._______________ alcoholic content of any alcoholic beverage; one half of the proof is the alcoholic percentage ___________________ 21. a French word which means region or place._________________________ 22. potable alcoholic beverages obtained by distilling an alcoholic containing liquid. They mature as long as they are stored in porous containers usually, wood 23. beverages BREWED and FERMENTED from cereals and malt us containers, usually, wood. : 24. Acts as additive to give special flavor and color to drinks. Liqueurs such as GRENADINE, TRIPLE SEC, KAHLUA, COINTREAU, DRY VERMOUTH 25. This enhances the overall presentation of the drink. It serves as a decoration. TEST 11-

TEST 11- Identify and give the uses of the following bar figures