Name: Dayana Rose P.

Eroy Section: DHMT Year Level: 1

Instructor:Dante J. Cadayona

Part I-Underline the Letter of your Choice

1. A cleaning tolls use to dry bar floors

a. Mop b. Towel c. Table Napkin
2. Bar essential used to drain and dry glasses
a. Drain board b. Tray C. ash tray
3. Juice in a salty dog cocktail
a.Grape Juice b. Orange Juice c. Guava Juice
4. Serving preference for beer
a. warm b. Cold c. freeze
5. General term for carbonated drinks
a. Sprite b. soda c. coke
6. Form used to determined physical count of stocks
a. Inventory Form b. request form c. application form
7. Unit conversion in millimeter of one fluid once
a. 30mm b. 30ml c. 30 lm
8. Blood alcohol concentration
a Intoxication b. vaccination c. malfunction
9. One factor that influence blood alcohol concentration
a. Amount of alcohol consumption b. injection c. vaccination
 10. One way to intervene intoxication
a. Suggest food while drinking alcoholic beverage b. suggest beer c.
none
11. Behavioral warning sign of intoxication
a. Change in walking pattern b. bright idea c. smart
12. Equipment used to store leftover garnishes
a. Refrigerator b. cabinet c. stockroom
13. Form used to restock beverage
a. Requisition form b. inventory form c. u form
14. Bar area used to keep beverage stock when closing the bar
a. Under bar b. cabinet c. front bar
15. Proper waste receptacle use to dispose recyclable item
a. Biodegradable waste dump b. non bio degradable waste dump c. waste basket
16. Liqueur ingredients in rusty nail
a. Drambuie b. triple sec c. Blue Curacao
17. Tool for opening bottle of wine
a. Wine opener b. wing type c. corkscrew
18. Used to reduce the flow of liquor when pouring
a. Pourer b. strainer c. funnel
19. Glass used in serving Gibson cocktail straight up
a. Champagne saucer b. cocktail glass c. martini glass
20. Juice used in virgin Mary
a. Tomato sauce b. tomato Juice c. tomato paste
21. Syrup used in pomegranate fruits
a. Grenadine b. Triple Sec c. Blue Curacao
22. A non alcoholic mix drinks consisting of four different juices
a. Four seasoon b. four season c. four seeson
23. Spanish sparkling wine
a. Caba b. kaba c. cava
24. The highest classification among French wine
a. AOC b. ADOC c. ACO
25. Terms to the impression of weight and size of in your mouth
a. Boody b. body c. voddy
TEST II. MULTIPLE CHOICES
1. If the customer order a scotch in the rock without any specifying any particular
brand ,the general brand that you will served is the
a. Pouring House Brand b. Leading Brand c. Any Brand
2. How do you set up glasses properly according to sanitary and hygienic practices?
 a. Upside down position b. Slide Down Position c. any position
3. When setting up alcoholic beverage in the bar, the appropriate area to place fast moving
item is the _______?
a. Slow Rack b. Bar wheel c. Speed Rail/Rack (Speed Wheel)
4. The spirit that could best recommended if the customer is already having dessert
a. Lequeur b. Leqeuer c. Liqueur
5. The bar tool used to measure the amount of liquor in the bar is___________?
a. Jigs b. Gijjer c. Jigger
6. If the customer order for a crème de menthe “frappe” the crème de menthe should
served
a. With ice cubes b. with straw c. Over Crush Ice
7. One factor that influence intoxication?
a. Rate of alcohol consumption b. Dancing while drinking c. Laughing while
drinking
8. What is the suitable glassware for sparkling wine?
a. Rock Glass b. Flute c. Highball Glass
9. In closing the bar operation, all mechanical equipment should shut off except for
a. Blender b. Beverage chiller c. mixer
10. The proper way to clean and avoid odor accumulation of the pour after removing from
the bottle.
a. Put detergent b. Souk pourer in lukewarm water c. none
11. Some essential thing to do in closing bar operation are the following except
a. Remove the CO2 connection from draft beer connection
b. Put off the lights
c. Lock doors
12. A cocktail that are made of Vodka, Lemon juice, and cranberry juice is called
a. Manhattan b. Cosmopolitan c. Rob Roy
13. If you run out of triple sec for a side car cocktail the best substitute is
a. Cointreau b. Blue Curacao c. Baileys Cream
14. To count available stocks and record its consumption at the end of the operation the
bartender shall
a. Ask the guest b. Conduct inventory c. wait till out of stock
15. You make a frozen or slushy cocktail by using the method of
a. Stir and strain b. Blend c. shake
16. Mojito is a drink consisting of rum, lemon juice, sugar, soda water with________?
a. Mint Leaves b. papaya leaves c. Lemon leaves
17. Collins is the basic type of long drinks cocktail. It is classified as long because it serve on
a tall glass and it filled more ____
 a. Orange Juice b. Soda Water c. Mango Juice
18. White Russian is a mixture with Vodka,kahlua,milk/cream if you omit the milk/cream it
is called
a. Black Russian b. Russian Rollet c. Colorado Bulldog
19. The red color syrup use in making Sherly Temple
a. Grenadine syrup b. sugar syrup b. honey syrup
20. The following are wine service accessories for serving white wine except for
a. Wine Basket b. wine glass c. wine opener
21. If you want to achieve perfect fruit in a cocktail the proper mixing method to be used
is_____?
a. Shake b. blend c. muddled
22. A popular Brazilian drink that is made with cachaca slices with lemon and sugar
is__________?
a. Caipirinha b. Rob Roy c. cosmopolitan
23. Bloody mary is an alcoholic cocktail with tomato juice, spices and vodka. If you omit the
vodka, it’s become a non alcoholic drinks called________?
a. Virgin Mary b. Bloody Mary c. pina Colda
24. Which of the following is not included in the wine label
a. Age b. Price c. vineyard
25. The two principal style of sherry are ____________
a. Amontillado b. Fino and Oloroso c. none