When should the guest be presented with their check?
A. Immediately after their entree plates are cleared or while they are eating their dessert
B. While they are eating their entree if it is 12 o'clock
C. After their drinks are cleared with a beverage tray
D. Wait for Ms G to tell you
Definition
A. immediately after their entree plates are cleared or while they are eating their dessert
Term
Calculate beverage revenue % for today if your total sales are $2309.00 your beverage is $326.00.
Definition
14%
Term
Calculate your food revenue % for today if your total sales are $2309.00 your food is $1983.00.
Definition
86%
Term
A. Petti di Polla Francese
B. Salmone Grigliato, Salsa Verde
C. Osso Bucco Milanese
D. Ravioli di Zucco V
[image]
Definition
C. Osso Bucco Milanese
Term
If a vineyard owner plants their vines very close together they will typically get a ____________yield wine that is ____________quality.
A: High yield, low quality
B. high yield, high quality
C. low yield, high quality
D. low yield, low quality
Definition
A. High yield, low quality
Term
You will buy bottles of wine for $12.00, you will charge your guest $10.00 per glass. If you buy 5 cases of wine you will get 10 bottles free which will decrease your bottle price to [a] your glass price to [b] and increase your bottle profit [c]
Definition
a. 10.29
b. 2.06
c. 39.71
Term
If a wine maker ferments their wine fully, what type of wine would they typically make and what would its flavor profile be?
a. The wine would be fruity and low alcohol
b.The wine would be fruity and high alcohol
c.The wine would be dry and low alcohol
d.The wine would be dry and high alcohol
Definition
d.The wine would be dry and high alcohol
Term
Which one of the following would be the best viticultural method to increase ripeness of your grapes in the vineyard?
a. Trellising
b. aging
c. Planting in a Valley
d. Pruning
Definition
a. Trellising
Term
The 3 major components of a wine's flavor profile is Tannin, Fruit, and _______?
a. clarity
b. % of alcohol
c. color
d. acid
Definition
d. acid
Term
If a wine maker wants to make a high tannin wine which of the following would create the best results?
a. use pinot noir grapes and age in stainless tanks
b. use pinot noir grapes and age in oak
c. use cabernet sauvignon grapes and age in oak
d. use cabernet sauvignon grapes and age in stainless tanks
Definition
c. use cabernet sauvignon grapes and age in oak
Term
Which one of the following would be the best viticultural method to decrease yield and increase qualityof your grapes in the vineyard?
a. planting in a valley
b. aging
c. trellising
d. pruning
Definition
d. pruning
Term
What does it grow best in:
Suavignon Blanc
Definition
bordeaux
Term
What does it grow best in:
Pinot Noir
Definition
Burgundy
Term
What does it grow best in:
Syrah
Definition
Rhone Valley
Term
What does it grow best in:
Riesling
Definition
Germany
Term
What is the correct definition of botrytis?
A.geographic delineation in France
B.a step in the distillation process
C.a traditional pruning process that increases the yield
D.a mildew which increases the sugar level in grapes
Definition
D.a mildew which increases the sugar level in grapes
Term
[image]
A.
May I suggest this White Wine from Bordeaux with Chardonnay as its pre-dominate grape varietal to enjoy with your Entrecoute Bordalaise
B.
May I suggest this Meritage wine from Bordeaux with Merlot as its pre-dominate grape varietal to enjoy with your Entrecoute Bordalaise
C.
May I suggest this Meritage wine from Bordeaux with Cabernet Sauvignon as its pre-dominate grape varietal to enjoy with your Entrecoute Bordalaise
D.
May I suggest this White Wine from Bordeaux with Sauvignon Blanc as its pre-dominate grape varietal to enjoy with your Entrecoute Bordalaise
Definition
B.
May I suggest this Meritage wine from Bordeaux with Merlot as its pre-dominate grape varietal to enjoy with your Entrecoute Bordalaise
Term
What does the AOC govern?
A.Place of Origin
B.Grape Varietal Used
C.Methods of Pruning
D.
E.
Definition
E. All of the above
Term
What is the correct definition for a Claret or Meritage?
A.Brix Level in a wine from Bordeaux
B. A blend of red grapes varietals in Bordeaux (Cabernet Sauvignon,Merlot, Cabernet Franc)
C.Appellations in Bordeaux
D.Clarity in a wine from Bordeaux
Definition
B.A blend of red grapes varietals in Bordeaux (Cabernet Sauvignon,Merlot, Cabernet Franc)
Term
When a guest orders liquid gold, a dessert wine from Bordeaux, identify the correct Appellation where the wine is produced and bottled?
a. Graves
b. Medoc
c. Sauternes
d. Pomeral
Definition
c. Sauternes
Term
which one of the elements of terrior would most affect the acidity in a wine?
A. Type of soil
B. Level of elevation
C. Length of growing season
D. Type of climate
E. Yield
Definition
A. Type of soil
Term
You will buy bottles of wine for $12.00, you will charge your guest $10.00 per glass. If you buy 5 cases of wine you will get 10 bottles free which will decrease your bottle price to [a] your glass price to [b] and increase your bottle profit [c]
Definition
a. 10.29
b. 2.06
c. 39.71
Term
If a server's check average per table is $147.88 and they have 8 tables per night and make 20 % on their total sales. What are their tips for the night?
Definition
236.60
Term
When a Champagne label has the term "Blanc de Blanc" on it which one of the following grape(s) would be used to make it?
a. 100% Pinot Noir
b. 100% Chardonnay
c. A blend of three Champagne grapes
d. 100% Pinot Meunier
Definition
B.100% Chardonnay
Term
What is Reims?
A.an Appellation in Champagne
B.a type of grape
C.blend of three Champagne grapes
D.an appellation in Burgundy
Definition
A.an Appellation in Champagne
Term
[image]
Pre-dominate grape?
A. sauvignon Blanc
B. Chardonnay
C. Cabernet Sauvignon
D. Pinot Noir
Definition
D. Pinot Noir
Term
If a guest was interested in a white wine made in the Loire Valley made from the Chenin Blanc grape which of the following Appellations would you serve them?
A. Sancere
B. Pouilly-Fume
C. Vouvray
D. Graves
Definition
C. Vouvray
Term
The appellation of ______ is in the Northern Rhone and grows the ______ grape.
A.Chateau du Papa, Grenache
B.Tavel, Syrah
C.Hermitage, Syrah
Definition
C. Hermitage, Syrah
Term
Choice the best German Qmp wine for the following description
Tonight we are serving a slightly sweet, white wine whose grapes were picked "late" a couple days after first harvest. It pairs nicely with Asian food creating a salty/sweet flavor profile.
a. kabinett
b. spatlese
c. auslese
d. beerenauslese
e. trockenbeerenauslese
f. eiswein
Definition
b. spatlese
Term
Choice the best German Qmp wine for the following description
Tonight we are serving a sweet, dessert wine whose grapes were picked when they were like raisins. It pairs nicely with a tarte tatin which is a carmelized apple tarte
a.kabinett
b.spatlese
c.auslese
d.beerenauslese
e.trockenbeerenauslese
f.eiswein
Definition
e.trockenbeerenauslese
Term
If we served a continental breakfast to our hotel guests and our Total plate cost was 2.65 and we charged our guests 10.95 what is our food cost percentage?
Definition
24%
Term
The number next to the brigade position, on the maitre'd board represents which of the following?
a. The homework you are assigned
b. The tables you are assigned
c. The sidework you are assigned
d.both the tables you are assigned and the sidework you are assigned
Definition
b. The tables you are assigned
Term
What position does the main entree get placed in front of a guest?
a. 3:00
b. 6:00
c. 9:00
d. 12:00
Definition
b. 6:00
Term
Choose the 3 things that are placed on a saucer
a. unsweet tea
b. coffee cup
c. soup bowl
d. creamer
e. boullion soup cup
f. service set
Definition
b. coffee cup
d. creamer
e. boullion soup cup
Term
Who are the students who should arrive early to class each day?
Definition
Breakfast group
Maitre 'd Group (MD)
Term
According to the things to remember document,what are the three things you must do to order bread?
a.What are the main ingredients
b. Ask what type of bread
c. order 100 pieces
d. ask if it will be delivered or should we pick it up
e. Ask if it will be hot & fresh
f. Tell them who you are
Definition
b. Ask what type of bread
c. order 100 pieces
d. ask if it will be delivered or should we pick it up
Term
Beginning on day two each guest at a table must order a different entree and a different first course
True or False
Definition
True
Term
When serving and clearing a rectangle table, a server will always be at the __________ of the table and will never reach between the guests
Definition
End
Term
When should a cocktail fork be place on the right nestled in a soup spoon? Moules Marinere
a.when you serve a shellfish appetizer on the half shell
b. when you serve a shellfish appetizer with broth
c.when you serve a shelfish entree with broth
d.when you shelfish as an entree
Definition
b. when you serve a shellfish appetizer with broth
Term
When should a cocktail fork be place on the left? Spagehetti Puttanesca
a.when you serve a shellfish appetizer on the half shell
b. when you serve a shellfish appetizer with broth
c.when you serve a shelfish entree with broth
d.when you shelfish as an entree
Definition
d.when you shelfish as an entree
Term
When should a cocktail fork be place on the right? Cozze Ripieno
a.when you serve a shellfish appetizer on the half shell
b. when you serve a shellfish appetizer with broth
c.when you serve a shelfish entree with broth
d.when you shelfish as an entree
Definition
a.when you serve a shellfish appetizer on the half shell
Term
When should a cocktail fork be place on the right and a bouillon spoon on the right? Boullabiase
a.when you serve a shellfish appetizer on the half shell
b. when you serve a shellfish appetizer with broth
c.when you serve a shelfish entree with broth
d.when you shelfish as an entree
Definition
c.when you serve a shelfish entree with broth
Term
When clearing a square table a server serves and clears from the __________
Definition
right
Term
Which of the following tables gets the salt and pepper clear on one trip by one person (SA)
a.The prixe fix on first course
b.the a la carte on first course
c.the a la carte on entree course
d.The prixe fix on entree course
Definition
d.
The prixe fix on entree course
Term
When serving a square table A la ritz the first person carrying food should be the Suite and they should have which of the following food in their hands?
a. position 1 in their right hand and 2 in their left
b. position 2 in their right hand and 1 in their left
c. position 3 in their right hand and 4 in their left
d. position 4 in their right hand and 3 in their left
Definition
c. position 3 in their right hand and 4 in their left
Term
When clearing on the first course two SA pick up 2 plates and when clearing on the entree the lead SA picks up 3 plates and the second Deb picks up one plate and the salt and pepper?
True or False
Definition
True
Term
[image]
Definition
White wine glass
Term
[image]
Definition
burgundy
Term
[image]
Definition
burgundy glass
Term
[image]
Definition
bordeaux
Term
[image]
Definition
bordeaux glass
Term
brut meaning?
Definition
very dry
Term
extra-dry meaning?
Definition
slightly sweet
Term
how many bottles in a case?
Definition
12
Term
how many ounces is in a 750 ml bottle?
Definition
25.7 ounces
Term
how many glasses are in a bottle of wine?
Definition
5 glasses
Term
Name the 6 types of wine.
Definition
White
red
rose
sparkiling
dessert
fortified
Term
shorter growing season gives me acidic, fruity or tannin wine?
Definition
acidic
Term
The 3 components of wine?
Definition
Sugar/Brix
Acid
Tannin
Term
Viticulture
Definition
mother nature
yield
pruning
trellising
Term
vinification
Definition
everything in the wine cellar
Term
pruning
Definition
cut out areas so new grapes can grow
Term
trellising
Definition
moving them to give more space to get more sunlight
Term
Steps to opening wine
Definition
Present
Recite
Open
Pour 1 ounce
Term
Wine mise en place
Definition
gueridon or table
doilied underliner
napkin
wine tool
Term
Whate do you need to tell your guest about the wine?
