ASSESSMENT QUESTIONS: 1
1. What would you do if you run out of the appropriate cleaning agent to clean and shine
your counter?
Use a sanitizer or hot water and wipe it with clean dry cloth to shine the counter.
2. When is the best time to maintain the cleanliness of the bar?
Bar is cleaned and maintained by following the bar housekeeping schedule and always follow the
principle, clean as you go.
3. What would you do if the cleaning equipment malfunctioned while in the middle of the
cleaning process?
Turn off and pull the plug of the cleaning equipment and report it to your supervisor immediately
for maintenance
4. Could you site other ways for more effective disposal of garbage with environmental
consideration?
Follow the waste segregation process: compost, recycle and disposal
5. How do you make your stainless equipment tidy and shiny and without water spots?
To make stainless equipment tidy and shiny use appropriate cleaning detergents and wipe dry
with clean dry cloth to remove water marks
6. Explain the three bucket methods system of washing glasses
Wash –Rinse and Sanitize
ASSESSMENT QUESTIONS: 2
1. What are the three basic parts of the bar?
Front bar – the customer’s area where they order, their drinks and orders are served.
Under bar – the heart of the entire beverage operation.
Back bar – for storage and display
2. What is the use of speed rail?
Speed rail contains the frequently poured liquors.
3. How do you approach the customer to informed about his or her credit card?
(paki explain niyo nalang po diskartehan niyo nalang)
4. How will you handle a guest with signs of intoxication requesting for more bottles of hard
drinks?
Answer: I will explain to the guest the policy of the restaurant about serving hard drinks. In the
event that the guest insisted for another bottle perhaps I will grant her/his request on the
condition that it will be the last bottle of wine that will be served to him/her.
5. What is the proper way to pour and serve the beer?
How to pour a beer
Step 1 – Present the beer to the Guest. For example, ‘Your Heineken, Mr. Rhodes.’
Step 2 – To control the size of head, gently pour the beer closely down the side of the
glass. The beer bottle must be brought as close to the lip of the glass as possible, without
touching it. The same principles apply for pouring a draught beer from a draught nozzle,
should your establishment have one.
Step 3 – Make sure that you pour the beer so that the label is facing the Guest.
Step 4 – Slowly start tilting the bottle at a sharper angle once you have poured to near the
halfway mark. The beer will now fall straight into the bottom of the glass and this will
form the head.
Step 5 – The head should be about two finger-widths high once the glass is about 90%
full. If it’s too small, raise the bottle to increase the rate at which the beer is falling into
the glass. If it is too big, stop pouring and wait a while before continuing.
How to serve a beer The following steps will teach you how to simply and easily serve a
beer.
Step 1 – Place the expertly poured beer in front of the Guest.
Step 2 – Invite your Guest to enjoy their beer, and clear the empty beer bottle
6. What is the Difference of American Whiskey to Scotch Whiskey?
American whiskey is a distilled beverage produced in the United States from a fermented mash
of cereal grain.
Scotch whisky (Scottish Gaelic: uisge-beatha na h-Alba; often simply called Scotch) is malt
whisky or grain whisky made in Scotland.
7. How would you differentiate a brandy from a cognac?
Brandy – an alcoholic beverage made from the fermentation and distillation of grape juice.
Cognac – is a grape brandy; for it to be called cognac, it should be ground, fermented or distilled
in cognac region of France.
8. Explain the proper way of preparing alcoholic drinks
ASSESSMENT QUESTIONS: 3
1. What would you do if you run out of crushed ice to be used for a blend mixing method?
Use the manual ice crusher to crush ice into smaller pieces.
2. How do you achieve perfect froth in your cocktail?
Shake briskly the cocktail shaker or in blending Start blending at a low speed and gradually
increase to medium. Blend until smooth.
3. What is the specific procedure in mixing cocktail using stir method?
Stir method is to mix the necessary ingredients together by stirring briskly with ice in a glass
(mixing glass) and then straining it into a required glass. A general rule is that, 10-15 stirs will be
sufficient for proper mixing.
4. What is the proper way to float a liquor on top of a drink?
Use the back of a barspoon when layering and pour slowly. If there is no barspoon, use a cherry
to make layer.
5. What is the difference between Gibson and martini?
Garnishes: Gibson-cocktail onion, Martini-green olives
6. How do you make a rainbow cocktail?
Add many liquors or liqueurs one top of the other without mixing them. Use the back of a bar
spoon or cherry.
7. How would you make lemon or orange zest in a drink?
First wash the lemon or orange and use a zester or if there is no zester you can use the cheese
grater.
ASSESSMENT QUESTIONS: 4
1. What is the difference between a Champagne and Spumante?
Spumante (also known as Asti Spumante) is a sparkling white wine from the
Piedmont region of Italy, made from Muscat Bianco grapes. ...
While Champagne can land anywhere on the scale between sec (sweet) or brut
(dry), Spumante tends to be on the sweeter side; another well-known version is
Moscato d'Asti.
2. What is the proper order of serving multiple types of wine?
Dry before sweet, light before full-bodied, young before old, dry white wine before red wine.
3. What are the preventive measures to protect the bottle of sparkling wine from popping
up?
Don’t shake the bottle of sparkling wine or place a bar towel over the cork when you are
opening the bottle.
4. What are the five famous region in France? Alsace, Burgundy, Bordeaux,
Champagne, Rhone, Beaujolai
5. How to decant wines?
a. Use a lit candle or lamp
b. Hold the bottle so that the wine area just below the neck of the bottle can be seen
through the light while pouring.
c. Hold the bottle as much as possible perpendicular to the candle.
d. As the last one-third of the bottle is poured, carefully watch for sediments.
e. Stop pouring when any sediment appears n the neck of the bottle.
6. What appropriate glass used in serving boujolais noveau wine?
RED WINE GLASS
