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Columbia Bartending Exam/38 Questions with Accurate Answers
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Columbia Bartending Exam/38 Questions with Accurate Answers
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Columbia Bartending Exam/38 Questionswith Accurate Answers
Definition of a cocktail - - any beverage that balances flavors and
ingredients
- 2 main types of drinks and their distinctions - - BUILT:
- made by pouring its components over ice in the glass it will be served in
- minimal dilution and chilling occurs as the drink sits in the ice
- stirring will increase the rate of chilling and dilution
- good for few ingredients
SHAKEN:
- made by pouring its components into a shaking tin with ice and then
straining
- more rigorous process than building and stirring
- better suited for drinks with several components
- Purpose of measuring ingredients - - to balance flavors and alcohol (speed,
accuracy, consistency, and safety)
- Definition and importance of wash line - - DEFINITION:
- the location that the cocktail fills up to in a particular glass
IMPORTANCE:
- accurate placement of the wash line will give confidence that you
successfully included all ingredients
- consistency ensures you are serving the same amount of liquid
- Tools of measurement - - jigger and pour top ("speed pourers")
- Definition of ABV - - ABV (alcohol by volume):
- expressed as a percentage
- indicates the percent of the substance that is alcohol per each unit of
volume
- Definition of proof - - PROOF:
- expressed as a number
- is equal to twice the ABV percentage number
- Relationship between ABV and proof - - 2X ABV = X proof
- Significance of a standard drink - - help bartender consistently monitor the
amount of alcohol a patron has consumed over time
, - Approximate amounts of a standard drink - - 14 grams (0.5 oz) of pure
ethanol
1.5 oz of 40% ABV liquor = 12 oz of 5% ABV beer = 5 oz of 12% ABV wine
- 7 primary factors that influence intoxication - - 1. biological sex / hormone
levels
2. metabolic rate
3. size / weight
4. food consumption
5. rate of consumption
6. ABV/proof of drink
7. medications/drugs in the system
- 4 visible cues of intoxication and their definitions - - 1. inhibitions (relaxed,
talkative, sudden behavioral change)
2. judgment (inappropriate behavior. increased rate of consumption)
3. reaction time (unfocused eyes, slowed movement and verbal response)
4. coordination (impaired motor control)
- Significance of Dram Shop Acts - - bartender can be held liable for
damages caused by intoxicated patrons/customers no matter where or when
damages occur if bartender served them while they were visibly intoxicated
- Definition of a spirit - - 3 criteria:
- distilled alcoholic beverage
- does not contain added sugar
- contain at least 40% ABV
- 6 spirits on the CBA rack and their defining destinctions - - VODKA:
- made from neutral grain (sometimes potatoes, fruits, or sugar) then
distilled (repeatedly for higher end vodkas)
GIN:
- made from neutral grain then steeped or vapor-infused with juniper and
botanicals (herbs, roots, citrus) and redistilled
- 4 categories: london dry, old tom, plymouth, genever
RUM (light):
- made from sugarcane or molasses that is fermented and distilled
- optional: aging rpocess
- 4 categories: spanish, english, french, jamaican
TEQUILA:
- made from blue agave then distilled in copper pot stills
- sweet, fruity, and toasty
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