La Consolacion College Tanauan

School of International Hospitality and Tourism Management

Barman / BAR MANNAGEMENT
2nd Semester S.Y. 2015-2016
Midterm Examination
Instructor: Mr. Gene Roy P. Hernandez

Name: _______________________________ Score: ___________________

Course & Year ________________________ Date:_____________________

Test I. Multiple Choice

Read the questions and statements carefully, and decide which of the options A-D is correct. Encircle the
letter of the correct answer. ERASURE MEANS WRONG.
1. Which of the following liquors is known as Burnt Wine .
A. Rum
B. Brandy
C. Tequila
D. Whiskey
2. This spirit is made from the blue agave plant which belongs to the lily family.
A. Rum
B. Brandy
C. Tequila
D. Whiskey
3. This is a distilled beverage made from sugarcane products.
A. Rum
B. Brandy
C. Tequila
D. Whiskey
4. Which of the following is not true about tequila?
I. Tequila is served at room temperature though sometimes people like it chilled.
II. It is normally served with salt and lime halves.
III. It is traditionally served in a 2 ounce glass called caballito.
IV. It is made from potato and other grains.
A. I, II, III and IV
B. I only
C. IV only
D. II only
5. Tequila which has been rested for not less than 2 months and not more than 12 months.
A. ANEJO.
B. REPOSADO.
C. JOVEN /GOLD.
D. BLANCO.
6. Un-aged tequila with colorants and flavors like caramel
A. ANEJO.
B. REPOSADO.
C. JOVEN /GOLD.
D. BLANCO.
7. Tequila which is aged between 1-3 years and only American whiskey or cognac barrels are used to
age this type of tequila.
A. ANEJO.
B. REPOSADO.
C. JOVEN /GOLD.
D. BLANCO.
8. Which of the following is un-aged tequila?
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Bar and Beverage Management SY: 2016-2016 GRPH
 A. ANEJO.
B. REPOSADO.
C. JOVEN /GOLD.
D. BLANCO.
9. Which of the following is not a brand of tequila?
A. JOSE CUERVO
B. CORRALEJO
C. DON JULIO
D. DON PAULO
10. It refers to a broad category of alcoholic beverages that are distilled from fermented grain mash
and aged in wooden casks.
A. Rum
B. Brandy
C. Tequila
D. Whiskey
11. The process which converts barley to MALT is
A. Burning.
B. Brewing.
C. Maturation.
D. Malting.
12. The process that transforms the raw spirit into whiskey
A. Burning.
B. Brewing.
C. Maturation.
D. Malting.
13. Which of the following distilled beverages is made from fruit juice or fruit pulp and skin?
A. Rum
B. Brandy
C. Tequila
D. Whiskey
14. Which of the following is not true about whiskey?
I. Brandy is always served at 23 degree Celsius.
II. Brandy is served without any garnishes. It can also be served with hot water.
III. It is served in Brandy balloon or Snifter.
IV. Brandy is a based spirit of a cocktail called screw driver.
A. I only
B. II and IV
C. III only
D. IV only

15. This is one of the worlds most popular beverages. It is a colorless beverage distilled from grains
potatoes, molasses or beetroot.
A. Vodka
B. Gin
C. Whiskey
D. Rum
16. They are known to be the best types of brandies in the world.
A. Cognac
B. Armagnac

C. Bordeaux
D. Pomade
17. This is an alcoholic mixed drink with a relatively large volume (between 5 - 9 fluid ounces). It's the
classic name for all mixed drinks that consist of more than 5 ounces of liquid.
A. Long Drinks

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 B. Short Drinks
C. Medium Drinks
D. Cordials
18. Who is the creator of Gin fizz?
A. Henry C. Ramos
B. Lucio C. Ramos
C. Harvey C. Ramos
D. Mc Leo C. Ramos
19. Who is the father of bartending?
A. Jerry Thomson
B. Jerry Thomas
C. Jeffrey Thomas
D. John Thomas
20. 1 oz Gin, oz Cherry Heering , 1 tsp Cointreau , 1tsp Bndictine , 2tsp Grenadine, 3 oz
Pineapple juice, 1 oz lemon juice,1 dash Angostura bitters. What famous cocktail of the history
can be produced in the standardized ingredients are listed?
A. Mai Thai
B. Singapore Sling
C. Sex On the Beach
D. None of the above.
21. This is a white spirit flavored with juniper berries and botanicals.
A. Vodka
B. Gin
C. Tequila
D. Rum
22. What is the Dutch word of Juniper berry?
A. Ginver
B. Genever
C. Genevir
D. Gevere
23. Which of the following is not a gin based cocktail?
A. Collins
B. Gibsons,
C. Pink Lady
D. Sex on the beach
24. These are drinks served prior to a meal intended to stimulate appetite.
A. Aperitif
B. Digestif
C. Starter
D. None of the above
25. These are drink served after a meal. They are usually sweet and are intended to round off the
meal.
A. Aperitif
B. Digestif
C. Starter
D. None of the above

Test II. Matching Type

Match the following definitions in column A with column B. Write only the letter on the space provided
below.
A B
1. The youngest brandy that is blend A. Blending
at least aged for three years.
2. The youngest brandy stored B. Light Rum
at least four years in cask.
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 3. The youngest brandy stored at least C. VSOP
six to seven years in cask.
4. Medium-bodied rums which are generally D. Dark Rum
aged can obtain its flavor through addition
of spices and caramel/color. E. XO
5. Light rum has very little flavor and color
and are usually used in cocktails. F. Light Rum
6. Has a much stronger flavor than either
light or gold rum, has a spicy and caramel flavor. G. Scotch whiskey
7. Must be distilled at a Scottish distillery
from water and malted barley, to which only H. Single Malt Whisky
other whole grains may be added,
have been processed at that distillery into a mash, I. Blended Scotch whisky
and fermented only by the addition of yeast.
8. It is a mixture of malt and grain whisky. J. ageing
9. It is a malt whisky from one distillery.
10. It is done based on the age, type and style of rum.

Answer:
1. ______
2. ______
3. ______
4. ______
5. ______
6. ______
7. ______
8. ______
9. ______
10. _____

Test III. Essay

Read the following questions and statements, and then indicate the best answer for each.
1. Briefly discuss the process of making the ff: spirits. (3pts each)
Gin
Vodka
Tequila
Rum
Brandy
Whisky

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Bar and Beverage Management SY: 2016-2016 GRPH
 2. How do you serve the following spirits? (3 points each)
2.1. Gin
2.2. Tequila
2.3. Brandy
2.4. Whiskey
2.5. Rum
2.6. Liqueurs

3. Give at least 1 International cocktail recipe for each of the following Base/Spirits. (5pts each)
3.1. Gin
3.2. Vodka
3.3. Tequila

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Bar and Beverage Management SY: 2016-2016 GRPH
 Every time you take the high road, God sees it. He is keeping record, and He will reward you.
GOD BLESS

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Bar and Beverage Management SY: 2016-2016 GRPH