G11- BARTENDING REMOVAL EXAMINATION

Name: ______________________________ Date: ______________

Section: _______________________

I. Matching Type (Bartending Terminology)

Write the letter of your answer in the space provided below.

COLUMN A COLUMN B

____1. A liquor and a mixer, of which the A.Pick- me- up

liquor is a defined brand B. Neat

____2. A mixer that is consumed immediately C. Call Drink

after a straight shot of liquor to create a D. Lace

different taste E. Chaser

____3. A sour-type drink served in a glass that F. Tot

is completely lined with an orange or G. Supercall
lemon peel cut in a continuous strip H. Crusta
____4. Normally applies to the last ingredient I. On the rocks
in a recipe, meaning to pour onto the J. Virgin
top of the drink
____5. The consumption of a spirit as a

straight, unaccompanied shot

____6. A wine or liquor poured over ice cubes

____7. Also known as top shelf or super premium.

The high octane, often higher proof alcohols,

or super-aged or flavored versions.

____8. A non-alcoholic drink

____9. A small amount of liquor

____10. A drink designed to relieve the effects of

over indulgence in alcohol

II. Identification. Write the correct answer in the space provided below.

____________________ 1. It provides the system required for achieving consistency and

efficiency of service.
____________________ 2. A mechanism for gathering feedback regarding customers,
comments, suggestion, complaints, needs and concerns.
____________________ 3. It brings the personal touch that makes the guest feel highly
valued, accepted and appreciated.
____________________ 4. The microorganism that is responsible for fermentation of
Beer.
____________________ 5. It is an alcoholic mixed drink, which is either a combination
of spirits, or one or more spirits mixed with other ingredients
such as fruit juice, flavored syrup, or cream.
____________________ 6. A smooth blend of only non-alcoholic drinks, which could be
fresh fruit juices, syrups, cream, herbs and spices.
____________________ 7. A preparation for consumption containing ethyl alcohol
purified by distillation from a fermented substance such as
wine, malt or grain.
____________________ 8. A distilled fermented mash of corn or other cereal grains.
____________________ 9. A triple distilled from mash of barley malt and aged for at
least four years in wood.
____________________10.A spirit distilled from a fermented mash of cereal grains.
____________________11.It is a distilled from wine that is made from an approval grape
varieties grown within the Cognac region of France.
____________________12.It is a distilled from the grape stems, skins and seeds that are
left over the wine making process.
____________________13.It gives flavor and smell to the cocktail.
____________________14. In this environment, service is slow, inconsistent, and
disorganized with employees who are insensitive, impersonal,
and apathetic. Customers feel that employees don’t know
what they are doing and they don’t care.
____________________15. This balance creates the environment companies should
strive to achieve. Knowledgeable employees who provide a
high level of personal attention satisfy customers.
III. Drawing Test

1. Draw and write the name of the four (4) basic styles of glass wares.

2. Draw the different types of glass wares that was stated below.

1. Decanter 3. Champagne Flute

2. Martini 4. Old- fashion

IV. Essay (minimum of 100 words)

An exploration into the Daily Job of a Bartender