WRITTEN TEST

BARTENDING NC II
Candidates Name:

Assessor’s Name:

Qualifications: BARTENDING NC II

Units of Competency:

TEST I. MATCHING TYPE

Match column A with column B. Write the letter of your choice on the answer sheet
provided:

1. A cleaning used to dry bar floor? A. Inventory form

2. Bar essentials used to drain and dry glasses? B. Mop
3. Juice in a salty dog cocktail? C. Drambuie
4. Serving preference for beer? D. Grenadine Syrup
5. General term for carbonated beverages? E. Soda
6. Form used to determine physical count of stocks? F. Cava
7. Unit conversation in milliliter of (1) | fluid ounce? G. Pourer
8. Blood alcohol concentration? H. Four Season
9. One factor that influence blood alcohol concentration I. Cold
10. One way to intervene intoxication? J. Appellation of origin Control
11. Behavioral warning sign of intoxication? K. Amount of Alcohol consumed
12. Equipment used to store left over garnish? .L. 30 ml.
13. Form used to restock beverages? M. Change. in walk pattern
14. Bar area used to keep beverage stocks when closing the bar? N. Grape fruit juice
15. Proper waste receptacle to dispose recyclable items? O. Intoxication
16. Liquor ingredients in rusty nail? P. Suggest food while drinking alcoholic beverage
17. Tool for opening a wine bottle? Q Body
18. Used to reduce the flow of liquor when pouring? R. Cabinets
19. Glass used in serving Gibson cocktail straight up? S. Refrigerator
20. Juice use in Virgin Mary T. Requisition form
21. Syrup from pomegranate fruit U. Drain Board
22. A non alcoholic mix drinks consisting of four different juice V. Biodegradable Waste Damp
23. Spanish sparkling wine W. Cork Screw
24. The highest classification of French wine? X. Sales count form
 25. Terms to the impression of weight and size of wine in your mouth Y. Tomato juici
Glass

Test ii Multiple choice. Choose the letter of the correct answer. Erasure means wrong.

1. Which of the following is NOT included in the wine label?

a. Price c. Alcohol content
b. Vintage year d. Country of origin

2. The following are wine accessories for white wines except for
a. Corkscrew c. Wine basket
b. Table napkin d. Wine bucket

3. To maintain a clean and shiny stainless bar tools like shakers and to avoid water spots, it
should be
a. Washed with the appropriate cleaning materials and leave it dry naturally
b. Washed with the appropriate cleaning materials and wipe it with dry cloth
c. Washed with the appropriate cleaning materials and place it in the working area
d. Washed with the appropriate cleaning materials and keep it in a cabinet

4. If you want to merchandise your premium brands of liquor the appropriate part of the
bar to display it at the
a. Front bar c. Under bar
b. Counter area d. Back bar

5. The bar tool that is used to measure the amount of liquor in the bar is called
a. Jigger c. Pourer
b. Cordial glass d. Graduated cylinder

6. A liquor that came from potato

a. Gin c. Tequila
b. Vodka d. Whisky

7. A mock tail that consist Sprite/7 – up and grenadine

a. Shirley Basi c. Shirley Temple
b. Shirley Quan d. Shirley Taylor

8. What is most suitable type of glassware for sparkling wines

a. Copita c. Highball
b. Flute d. Snifter

9. The first thing to do when setting up a bar for operation is to

a. Prepare some finger foods
b. Prepare garnish immediately
 c. Get ample ice and chilled first bottled and canned beverage
d. Segregate liquor according to classification

10. If you want to achieve the perfect froth in a cocktail the proper mixing method to be
used is
a. Build c. Shake
b. Stir d. Blend

Test III. A. Match column A with column B. Letters only

1. Tools to minimize spillage a. cold

2. Unit conversion in milliliter of one fluid ounce b. percolator
3. General term for carbonated drinks c. pourer
4. Serving preference for beer d. 30 ml
5. process in brewing coffee e. Soda

B. 1. Juice used in a Virgin Mary a. fourseason

2. Equipment used to brew coffee b. garnish
3. Syrup from pomegranate fruit c. fridge
4. Edible fruits or vegetables d. tomato juice
5. A non -alcoholic mix drink consisting of e. grenadine
Four different juices f. coffee brewer

C. 1. Liquor base of Cuba libre a. corkscrew

2. liqueur in Rusty nail b. martini
3. tool for opening a bottle of wine c. pourer
4. used to reduce the flow of liquor when pouring d. rhum
5. glass used in Gibson cocktail e. Cointreau
f. Drambuie

D. 1. Blood Alcohol concentration a. Change in walk pattern

2. sample sign of intoxication b. smoking while drinking
3. one factor that influence blood alcohol intoxication c. intoxication
4. one way to intervene intoxication d. suggest food while drinking alcoholic beverage
e. impaired judgment
g. amount of alcohol cons

E. 1. A mix drink that can be served to customer with a. order slip

Hangover b. under bar
2. Drink that are served before a meal c. bar tray
3. Billing arrangement in which all drinks are charged d. appetizer
to organizer e. drink list
4. list of beverages choice available in the bar f. mobile bar
 5 .Form used to write customer order g. Bloody Mary
6. Simple syrup h. Aperitif
7. Round small tray used to serve beverage i. Open bar
8.Eequipment for chilling wines j. back bar
9. Part of the bar where products and tools for k. wine chiller
Service are placed l. sugar and water
10. Type of bar that is set up for special function

Test IV. Multiple choice

1. How do you set up glasses properly according to sanitary and hygienic practices?
a. Upside down position
b. One glass over the other
c. Racking position
d. Upright position

2. If the customer orders scotch on the rocks without specifying any particular brand, the
brand
that you will serve is the
a. Pouring brand c. Any brand
b. Premium brand d. Call brand

3. The spirit that could be best recommended if the customer is already having dessert is
a. Scotch whisky c. Vodka
b. Bourbon whiskey d. Liqueur

4. If the customer orders for a crème de menthe “Frappe” the crème de menthe should be
served
a. Over cube ice c. over crushed ice
b. Over finely cracked ice d. over tube ice

5. Some behavioral warning signs of an intoxicated persons are the following except
a. Making a non- sense statement
b. Becoming suddenly detached or sulking
c. Easy and relaxed
d. Making non-sense statement

6. Listed below are some ways to deal with a customer drinking alcoholic beverage to slow
down Blood Alcohol Concentration, except for
a. Suggesting food when drinking alcoholic beverage, since food could absorb alcohol
b. Up selling premium brand, as cost of buying may slow down ordering
c. Serving straight drink with water on the side to dilute alcohol content
d. Suddenly stopping the service of alcoholic beverage after two drinks
7. To avoid intoxicated person making for more alcoholic drinks, the server should
a. Ask the guard to send him out
b. Tell him that he is already drunk
c. Remove alcoholic beverages from his side
d. Close the bar

8. One factor that influence intoxication is

a. Rate of alcohol consumption
b. Eating too much food while drinking
c. Talking too much while drinking
d. Having fun while drinking
9. To count available stock and records its consumption at the end of operation the
bartender shall
a. Prepare requisition
b. Conduct inventory
c. Tally sheet for all ordered beverage
d. Compile order slips

10. In order to replenish the consumed stock during the operation upon closing bar
operations the bartender should
a. Report total drink consumption
b. Bottle order slip
c. Check bottle sales with cashier
d. Prepare requisition

11. If you run out of triple sec for a sidecar cocktail the best substitute
a. Cointreau c. Malibu
b. Drambuie d. Crème de menthe white

12. Cappuccino is a freshly brewed coffee and when presented is topped with
a. Whipped cream c. Evaporated milk
b. Powder filled milk d. Milk frothy

13. How do you maintain cleanliness in the bar?

a. Clean as you go
b. Clean everything after operation
c. Clean only when guest call your attention
d. Ask a utility man to clean the place for you

14. When setting up alcoholic beverage in a bar, the appropriate area to place FAST
MOVING ITEMS IS IN THE
a. Dispensing area c. speed rail
b. Drip rail d. dispensing area
 15. The first thing to do when the customer wants to pay his bills is to
a. Tell the guest the amount of his order
b. Present the check/ receipt to the guest
c. Ask the credit card of the guest
d. Collect the payment immediately

Test V. MATCHING TYPE:

COLUMN A COLUMN B
1. A mix drink that can be served to customers with A. Cash bar
Hangover B. Wine chiller
2. Drinks that are served before a meal C. Garnish
3. Billing arrangement in which all drinks are charge to organizer D. Soda
4. List of beverage choices available in the bar E. Bloody
Mary
5. A form used to write customer’s order F. Suggest
food while drinking
6. Type of bar that is set up for a special function G. Order slip
7. Part of the bar where products and tools for service are placed H. Jigger
8. Equipment for chilling wines I. Under bar
9. A round small tray used to serve beverage J. Front bar
10. Edible fruits and vegetable used for drink presentation K. 30 ml
11. Tools to minimize spillage L. Percolation
12. Serving preference for beer M. Mobile bar
13. General term for carbonated beverages N. Softdrinks
14. Common process in brewing coffee O. 45 ml
15. Unit conversion in milliliter of one (1) fluid ounce P. Cocktail
tray
16. Blood alcohol concentration Q. Aperitif
17. Sample sign of intoxication R. Intoxication
18. One factor that influence blood alcohol concentration S. Cold
19. One way to intervene intoxication T. Impaired
judgment intoxication
20. One behavioral warning sign U. Drink
list/menu
V. Open bar
W. Change in
walk pattern
X. Pourer