BARTENDING NC II

PRACTICE- TEST
MULTIPLE CHOICE
1. How do you maintain cleanliness in the bar?
a) Clean as you go
b) Clean everything after operation
c) Clean only when the guest call your attention
d) Ask the utility man to clean the place
2. The proper time to dust the bar tools is
a) While operation time
b) Before operation time
c) After operation time
d) As your supervisor told you
3. The bar storage is an area of the bar where you keep your stocks in order to
maintain orderliness and sanitary condition, the sanitation practices below should
be followed. EXCEPT:
a) Have a constant temperature
b) Keep clean and dry all the times
c) Storing empty bottles of beer and soft drinks
d) Avoid keeping leftover garnish for the next day
4. To maintain a clean and shiny stainless bar tools like shakers. And to avoid water
spots it should be
a) Washed with appropriate cleaning materials and leave it dry naturally
b) Washed with appropriate cleaning materials and wipe it with dry cloth
c) Washed with appropriate cleaning materials and place it in the working area
d) Washed with appropriate cleaning materials and keep it in the cabinet
5. A device use for cooling wine
a) Wine basket
b) Wine bucket
c) Ice bucket
d) Refrigerator
6. Equipment with drain board for washing tools
a) Ice sink
b) Wash sink
c) Sanitizing sink
d) Rinse sink
7. Tools for picking ice
a) Ice tong
b) Teaspoon
c) Ice pick
d) Bar spoon
8. It is consider as the heart of entire bar
a) Under bar
b) Front bar
c) Service bar
d) Mobile bar
9. Portion of the bar where bottles and glasses are displayed
a) Back bar
b) Bar back
c) Under bar
d) Counter bar

10. Liquor base of Cuba libre.

 a) Bacardi rum
b) Gin
c) Tequila
d) Rum
11. How do you set up glasses properly according to the sanitary practices?
a) Upright position
b) One glass over the other
c) Upside down position
d) Racking position
12. If you want to merchandize your premium brand of liquor, part of the bar to
display is the
a) Back bar
b) Under bar
c) Counter bar
d) Front bar
13. When setting up alcoholic beverage in the bar, the appropriate fast moving items
is in the
a) Speed rail
b) Rip rail
c) Service area
d) dispensing area
14. The things to prepare if the guest orders for a bottle of white wine are the
following, EXCEPT:
a) cork screw
b) white wine glass
c) wine bucket
d) wine basket
15. If the customer the orders scotch on the rocks without specifying any particular
brand, the brand that you will serve is the
a) premium brand
b) call brand
c) any brand
d) pouring brand
16. The bar tool that used to measure the amount of liquor in the bar is called
a) cordial glass
b) pourer
c) jigger
d) graduated measure
17. The equipment that is used in making a slushy frozen drinks is:
a) shaker
b) ice machine
c) blender
d) electric mixer
18. One factor that influences intoxication is:
a) rate of alcohol consumption
b) eating too much food while drinking
c) talking too much while drinking
19. To avoid intoxicated person asking for more alcoholic drinks the server should
a) ask the guard to send him out
b) tell him that he is drunk already
c) remove alcoholic beverage from his side
d) clos the bar
20. What are the difference between Martini and Manhattan drink?
a) Base and garnishing
 b) Neutralizing agent
c) Base only
d) Garnish only
21. A key ingredients in the taste of any ingredients
a) Ice in the glass
b) Special agent
c) Neutralizing agent
d) Water in the glass
22. A major ingredients of a cocktail drink:
a) Modifier
b) Base
c) Neutralizing agent
d) Garnishing
23. One dash is equivalent to?
a) 1/6 tsp
b) ¾ tsp
c) 1/3 tsp
d) 1/5 tsp
24. Marachino cherries is a good example of:
a) Wine
b) Alcoholic drink
c) Cocktail ring
d) Garnitures
25. The technique in mixing Tequila sunrise is:
a) Build
b) Shake
c) Stir
d) Blend
26. Always serve carbonated drinks with:
a) Slice of lemon
b) Slice of orange
c) Red cherry
d) Onion
27. A martini cocktail drink must be:
a) Chilled
b) Ice over the drink
c) Shake
d) Blend
28. Which of the following is the important in checking the cocktail flavor:
a) Color
b) Taste
c) Odor
d) Smell
29. Coffee is a good example of:
a) Stimulating drink
b) Alcoholic drink
c) Cocktail drink
d) Refreshing drink
30. A type of wine which a distilled liquor such as brandy is added
a) Fortified wine
b) Red wine
c) White wine
31. What is the appropriate glass for chardonnay?
a) White wine glass
 b) Red wine glass
c) Champagne glass
d) Brandy balloon
32. How do you present the wine list to the guest?
a) Present the wine list at the right side of the guest
b) Present the wine list at the left side of the guest
c) Present the wine list in front of the guest
33. It us consider as the king of all white wine?
a) Carlo Rossi
b) Chardonnay
c) Champagne
d) May
34. It is also consider as the head of sparkling wine?
a) Champagne
b) Carlo Rossi
c) Chardonnay
d) May
35. What is the type of glass that used for white wine?
a) Red wine glass
b) White wine glass
c) Tumbler
d) Pilsner
36. Which of the following is not included in the wine label?
a) Price
b) Vintage year
c) Alcohol content
d) Country of origin
37. Wine came from Latin word?
a) Vinum
b) Vitis vinifera
c) Vitis labrusca
d) Vitis rupestris
38. What will happen if we omit vodka in Bloody Mary?
a) Cocktail
b) Build
c) Mocktails
d) Blended
39. Gin came from a variety of berry called?
a) Straw berry
b) Cranberry
c) Juniper berry
d) Blue berry
40. How to carry a bar tray properly?
a) Carry with the left hand horizontally under the tray center
b) Use both hand
c) Use the three finger while lifting the tray
d) Carry glasses as many as you can
41. Which of the following is not needed if you are going to prepare Pink Lady?
a) Gin
b) Egg white
c) Grenadine syrup
d) Whipped milk
42. What is the garnish for golden Cadillac?
a) Cocoa powder
 b) Whipped cream
c) Nutmeg powder
d) Maraschino cherry
43. The term vintage refers to the _________
a) Year of the grapes were grown
b) Year the wine is bottled
c) Year of the wine is manufactured
d) Year the grapes were planted
44. How long does wine stay good after its opened if it is re-cork and put in the
fridge?
a) 3 days
b) 4 days
c) 5 days
d) 6 days
45. The last “S” in wine evaluation is_____
a) Swirl
b) Savor
c) Sip
d) Smell
46. What particular region in France produces a statures wine?
a) Alsace
b) Bordeaux
c) Burgundy
d) Loire Valley
47. Refers to the infusion of weight and size of wine in your mouth.
a) Body
b) Solera system
c) Tomato juice
d) Spirit
48. Wines that smell and taste flat stale, dull.
a) Oxidize wine
b) Red wine
c) White wine
d) Asti spumante
49. What is the equipment used to prepare a frozen mango daiquiri?
a) Blender
b) Shaker
c) Hawthorn strainer
d) Bar spoon
50. How many oz of liquid does a shot glass can hold?
a) 5-7 oz
b) 15 oz
c) 3-6 oz
d) 1-4 oz