wines are pale to golden in color with flavor ranging from dry

Question : wines are pale to golden in color with flavor ranging from dry : 2162210

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

21) ________ wines are pale to golden in color with flavor ranging from dry to sweet and served with poultry and fish.

A) Sparkling

B) Sweet

C) Red

D) White

22) ________ wines are ruby to purple in color, mostly dry and served with red meats and game.

A) White

B) Sparkling

C) Sweet

D) Red

23) When opening a bottle of Champagne or sparkling wine, it is important to understand the great pressure the bottle is under; therefore before removing the foil and wire cap:

A) gently wipe the bottle to calm the pressure

B) tilt the bottle toward the edge of the table

C) loosely cover the top of the bottle with a towel or napkin as a safety precaution

D) answer A and B

24) ________ wines can be white and will have effervescence.

A) Sparkling

B) Fortified

C) White

D) Rosé

25) ________ wines are ruby to tawny in color, range from dry to sweet and can be served as an aperitif or served sweet with cheese and dessert.

A) Fortified

B) Rosé

C) Sparkling

D) Red

26) ________ wines are pink to salmon in color and range from dry to sweet, and may be served with light meats, poultry, and fish.

A) Sparkling

B) Rosé

C) Fortified

D) Red

27) Sweeter ________ wines pair with rich and highly spiced foods.

A) Sparkling

B) Rosé

C) White

D) Fortified

28) The proper serving temperature for White Wines, Rosés, Sherries, and Champagnes is:

A) 60°F - 65°F

B) 50°F - 55°F

C) 45°F - 50°F

D) 40°F - 45°F

29) The person who would typically taste a wine before it would be served to the remaining guests at the table is:

A) the oldest man

B) the host

C) the guest of honor

D) the oldest woman

30) The Martini, Screwdriver, and Bloody Mary are made with:

A) brandy

B) vodka

C) tequila

D) gin

31) Served on the rocks (with ice), with soda or water, or as a Rob Roy:

A) Polish whiskey

B) gin

C) scotch whiskey

D) vodka

32) The Dry Martini, Gibson, and Tom Collins are made with:

A) American whiskey

B) vodka

C) gin

D) tequila

33) Mixed with Coke and in a Daiquiris:

A) gin

B) tequila

C) rum

D) vodka

34) Benedictine, Drambuie, Grand Marnier, Kahlua, and Tia Maria are all:

A) made from honey

B) liqueurs

C) served blended

D) all of the above

35) The perfect temperature for serving most beers is:

A) 60°F - 65°F

B) 50°F - 55°F

C) 45°F - 47°F

D) none of the above

36) When the server pours bottled beer directly into the bottom of a glass the foam should be:

A) between ¼ and ½ inches high

B) thick and creamy

C) between ¾ and 1 ½ inches high

D) a standard 2 inches

37) ________ tea pairs well with brie and camembert cheeses, milk and white chocolate and fruit desserts; other options are quiches and seafood.

A) Green

B) Soft

C) White

D) Blue

38) When serving a bottle of water to a guest, the server places the glass:

A) above and to the right of the fork and pours to water

B) to the right of the guest and pours the water to about three-fourths full

C) to the right of the guest, allowing the guest to pour the water

D) in front of the guest and pours the water to fill the glass

39) ________ is an Italian style of coffee that involves a process in which a specialty blended and roasted coffee, finely ground, is brewed rapidly (20 to 25 seconds) under pressure, through a fine mesh screen filter.

A) Café au Lait

B) Espresso

C) Cappuccino

D) Macchiato

40) ________ have a shot of espresso, with steamed milk added and milk froth on top.

A) Mochas

B) Caffé lattes

C) Macchiatos

D) Cappuccinos

41) ________ is made with half drip coffee and half steamed milk.

A) Espresso

B) Café au Lait

C) Macchiato

D) Café Coretta

42) ________ tea pairs with various foods and is available in a variety of flavors.

A) Henri Bourbon

B) English

C) Herbal

D) Oolong

43) When tea is served with a teapot of boiling water, the tea bag should be:

A) handed to the customer by the server

B) opened by the server and placed in the empty cup

C) placed on a tea plate

D) placed next to the teapot

ESSAY. Write your answer in the space provided or on a separate sheet of paper.

44) List and describe the 6 steps a server should follow when opening and serving a bottle of wine to a guest:


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