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Bartending 11 - Quiz

This document provides information about bartending. It begins by defining a bar as an establishment that serves alcoholic and non-alcoholic beverages. It then states that the hospitality and food/beverage industries are among the largest and fastest growing in the world. Finally, it identifies a bartender as the person who prepares and serves drinks at a licensed bar establishment. The document also includes multiple choice questions about bars, bartending responsibilities, and legal drinking ages.

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Micaela Dela Cruz
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209 views2 pages

Bartending 11 - Quiz

This document provides information about bartending. It begins by defining a bar as an establishment that serves alcoholic and non-alcoholic beverages. It then states that the hospitality and food/beverage industries are among the largest and fastest growing in the world. Finally, it identifies a bartender as the person who prepares and serves drinks at a licensed bar establishment. The document also includes multiple choice questions about bars, bartending responsibilities, and legal drinking ages.

Uploaded by

Micaela Dela Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BARTENDING 11/12

1. It can be a commercial establishment or an area which alcoholic/non- alcoholic beverages are prepared,
sold and served to the guests.
A. Restaurant C. Bar
B. Fast food D. Liquor house
2. One of the largest and fastest growing industries in the world.
A. Hospitality Industry C. Food & Beverage Industry
B. Tourism Industry D. Hospitality & Tourism Industry
3. A person whose work is to prepare, formulate, mixes and serve alcoholic
and non-alcoholic drinks behind the bar, usually in a licensed
establishment.
A. Bartender C. Manager
B. Cocktail Server D. Sommelier
4. The following are other personnel in bar EXCEPT:
A. Barboy C. Piccolo/Busboy
B. Cocktail Server D. Waiter
5. Selling and serving alcoholic beverages are prohibited to whom?
A. Minors below 18 years old C. below 21 years old
B. Minors below 17 years old D. above 21 years old

CLEANING TO BE END OF DAY BAR WEEKLY TASKS


DONE THROUGHOUT CLEANING TASKS
THE DAY

A. Maintenance of glass washing devices I. Clean behind moving equipment


B. Put the floor mattresses in the dish washer J. Wipe the bottles in the speed wells Lock up the level rails
C. Clear glassware and display bottles and tidy shelves
D. Wash soda guns
E. Put the garbage away
F. Wipe the bar off
G. Brush under the counter
H. Refill non- perishable recycled goods
Test III. Directions: Sequencing: Arrange the steps in washing and sanitizing all glassware, utensils, and
equipment. 1-7 1 is the first step.

______16. Clean the soda gun nozzle along with the holster that it sits in.
______17. Do not stack glassware. Stacking glasses may be space efficient, but it does not allow air to
circulate inside.
______18. Wash items in the first sink in detergent solution at 110° ‐ 120°F. Brushing the glass
thoroughly is particularly important, paying special attention to the rim to remove all traces of lipstick.
______19. Rinse, scrape, or soak all items before washing.
______20. Air‐dry by inverting them on a clean, deep corrugated drain board, a wire rack, or thick plastic
netting. Air‐drying avoids recontamination by fingers or towels.
______21. Rinse water is in the middle sink and should be 120°F. Change the rinse water when it
becomes sudsy or cloudy
______23. Sanitize in the third sink. Use the correct amount of sanitizer per gallon of water. Use too
much and it will linger on the glass; too little and it won’t do the job. Glasses should be submerged for at
least 60 seconds. The sanitizing solution should be changed if it becomes cloudy

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