HPC 212 Final Examination

MULTIPLE CHOICE. Choose the correct answer to the following. COMPLETE answer
1. Wine temperature is very important in the appreciation of wines. Red wines should be consumed
at; *

a. 10 -12.5°C

b. 15.5 – 18°C

2. When opening a bottle of wine, remember to open the bottle with; *

a. care and appropriateness

b. care and smile

3. Wine is very important part of the meal and cooking in *

a. Europe

b. France

4. To appreciate chocolate drinks, sugar was added by the; *

a. Mayans

b. Spaniard

5. The secret to becoming an excellent barista is to be; *

a. professionally trained in preparing espresso

b. professionally trained in operating espresso machine

6. In order to concoct latte and cappuccino coffee, barista should *

a. Know how to operate the espresso machine

b. Know how to foam, froth, and steam milk

7. To be a successful barista, one important thing is to put in mind is; *

a. customer service is a key part of the job

b. knowledge and skill are the key part of the job

8. Most coffee drinks comprise three common ingredients which are; *

a. Solution, suspension and emulsion

b. espresso, steamed milk, and foam

9. Blended drinks made from fruits and/or vegetables without cream, milk or yogurt are; *

a. Shake

b. smoothies

10. Doppio is an Italian term for *

a. Double
 b. Double espresso

11. What is an espresso brew? *

a. Highly concentrated coffee produced by pressurized hot water through a filter containing
dark roasted finely ground coffee beans.

b. Highly concentrated coffee produced by very hot water passing through a filter containing
dark roasted finely ground coffee beans

12. Cold brew coffee is best made from; *

a. Finely ground coffee is brewed and cooled at room temperature and allowed to steep for
an extended period of time.

b. Coarsely ground coffee is placed in room temperature water and allowed to steep for an
extended period of time.

13. Wine is served before the food in order to *

a. accompany the food and be enjoyed with the meal

b. stimulate appetite

14. Understanding a wine and wine label helps sommelier to; *

a. tell how the wine tastes

b. describe a better picture of exactly what to buy

IDENTIFICATION. Supply an answer to the following.

1. A process in F & B that includes preparation of various food items and fresh beverages *

2. Fruit property that causes immediate cloudiness in freshly pressed fruit juices *

3. A type of wine that is made primarily with one type of grape *

4. A type of wine that is made by blending red wine and white wine together *

5. A type of wine which is without sweetness *

6. A type of liquid which contain 2% to 75% of liquor *

7. A compound present in red wines and contributes to the caustic quality of red wine. *

8. These are beverage that doesn’t cause intoxication to drinkers (non-alcoholic drinks/beverages *

9. In wine label reading, this means the winemaking and age for the year the wine was made. *

10. A type of wine and food pairing where the wine balances the taste and flavor of the dish *

11. Type of wine that is perfect with any food that is salty *

12. A kind of beverages that are processed or non-processed for as long as they are clean and clear liquid fit
for human consumption *

13. These are beverages that are made from a wide variety of fruits, processed and non-processed. ( *

14. These are beverages generally made from fruits or vegetables that are blended and often times added
with sugar syrup *

15. These are beverages generally consist fruit juices and fruit juice blends and/or soft drinks *

16. These are the base for cocktail drinks *

CONCOCTIONS. Enumerate and explain the following
1. Enumerate and describe the parts of a cocktail drink? State/write sequentially how
cocktail drinks are concocted (20pts) *

2. What is an espresso coffee? Draw, label and describe and explain the espresso coffee
(15) *