European tavern where travelers can procure food, drinks and lodging were called _____

Part of the bar where most of the equipment and supplies must be arranged compactly and efficiently in order to facilitate speed of service.

Part of the bar where a decorative display area and a working storage space has been allotted.

Bar found in hotel bedrooms where a range of miniature

bottles of spirits, half bottles of wine, a few beers, mixers, nuts etc. are available for the guests’ convenience.

Type of beverage service establishment where alcohol is legally served in an open-air area.

A place specializing on coffee and serves as a meeting place

particularly for transacting business.

Flat bottomed glass that is basically a bowl without a stem, handle, or foot.

Area to hold beverages contained in a footed ware.

It is the customers’ area, where drinks are ordered and served.

It is where the glass will be placed and drinks will be poured and garnishing will be placed before serving it to the guest.

He presents the wine list at the table, makes recommendations, discusses wines with customers, and takes care of serving the wines.

It is used for dispensing soft drinks and other mixed drinks.

It is known as the heart of the beverage operation.

The blood alcohol content varies according to the amount of liquor consumed per hour, sex, and body weight.

It is a tool used to mash up the ingredients to release their flavors.

He typically works behind a counter, serving both hot such as espresso and other coffee-based ones and cold alcoholic and non-alcoholic beverages.

Arrange the order of service in the bar:

1. prepare order

2. offer service

3. complete transaction

4. greet customer and prepare them to order

5. bid farewell to customer

6. check bar on customer regularly

FEAR is used to check if the customer is already intoxicated.

Serving intoxicated people is a violation under dramshop law.

Serving of foods high in protein and fat can slow the absorption of alcohol as well as salty foods.

Bartenders should not serve drinks in the glass that is newly emptied.

Par stock refers to the number of supplies that must be on hand to cover a days operation.

What is a clear fizzy drink (= with bubbles in it) with a slightly bitter taste, that is often mixed with a strong alcoholic drink, especially gin or vodka?

Early uses of alcoholic beverages includes

Whiskey originated from

Vodka originated from

Standardizing the drink recipe and pricing of the drinks is part of the bartender's job.

To avoid the customers from being legally intoxicated, as bartender you must:

Legally intoxicated level of Blood Alcohol Content is __

12 oz. regular beer is equivalent to 15 oz. of wine

1.5 oz shot of liquor is almost equivalent to 45 ml.

It is the amount of alcohol in the liquor or liqueur. It is twice the percentage of alcohol by volume (ABV).

It is a drink made with the cheapest liquor available at the bar.

It means drink serve in bigger glass. If you order a tall drink, you get the same amount of liquor, but with more juice or soda.

It means premium brands or drinks. It means to use the best liquors available at the bar.

šThis means to add a lemon to the drink to enhance aroma and flavor.

If you order one mixed drink that contains 3 oz of liquor, it is consider three drinks because 1 oz of liquor is equivalent to 1 standard drink.

Mixed drinks that contain carbonated beverages will get you drunk faster than mixed drinks that don't have any carbonation.

Alcohol is consider as poison it taken in too much dosage.

An illness that develops due to prolonged consumption of alcoholic beverages leading to cancer because of the inability of an organ to filter the waste materials in the body.

It is the continuous use of alcohol despite the development of social, legal, or health problems.

The alcohol found in liquor, beer, and wine is a form of drug: it is a tranquilizer, in moderation, can stimulate the appetite, heightening pleasure, and provides and sense of euphoria.

It is the alcohol in the found in beer, wine, liquors and liquers.

This brewer produced coffee by steeping method. You will push the screen down to separate the grinds from the coffee.

Brews coffee using two chambers where vapor pressure and gravity produce coffee.

This uses steam pressure to create espresso.

It brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso.

Where was coffee discovered?

Which country started to use coffee and to export it?

Tea begins in

Who were the first to bring tea to Europe

Where were tea bags invented?

What are the name of the two variety of coffee bean?

Coffee beans from different places may have distinctive characteristics such as flavor, caffeine content, body or mouth-feel and acidity.

Which are characteristics of Arabica bean?

Tick box/es that corresponds

Which are characteristics of Robusta bean?

Tick box/es that corresponds

What are true statements about Americano?

Tick box/es that corresponds

An Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed milk foam dusted with cinnamon is called _______.

What is our standard when we serve coffee?

Tick box/es that corresponds

Espresso means ______ in Italian.

What is the best recommended brewing time for Black tea?

"Chamomile" is a Herbal tea

This packaging of tea leaves is packaged loosely in a canister or other container.

Refers to tea that grows in this mountain area in India.

It is the first stage of the tea manufacturing process.

During this tea production and processing, the leaf changes color and becomes dark coppery

People think that tea had its beginnings

what is the most famous country for tea in Europe?

what is the most famous country for tea in Europe?

What is the boston tea party?

Who was Thomas Sullivan?

Tea can heighten alertness.

Type of tea leaves which are allowed to completely oxidize.

Green tea may also refer to rooibos.

Coffee are best brewed at temperature of 100C.

He assist the bartender in the maintenance of cleanliness and the preparations in the bar.

Foods high in protein and fat slows down the absorption of alcohol.

Par stock refers to the number of supplies that must be on hand to cover the determined days of operation.