Level 1 Sommelier Certification Questions With Correct Solutions, Already Passed!!
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Module
Level 1 Sommelier Certification
Institution
Level 1 Sommelier Certification
A shive is correctly described as the: - Round piece of hard wood or plastic used as a bung in the
top of a cask
Detergents should not be mixed together because they: - May give off poisonous
Wine made from the pressings of red grape skins after they have been removed form the fermenting
must i...
A shive is correctly described as the: - Round piece of hard wood or plastic used as a bung in the
top of a cask
Detergents should not be mixed together because they: - May give off poisonous
Wine made from the pressings of red grape skins after they have been removed form the fermenting
must is: - Vin de Presse
The Hawthorn strainer is used: - In conjunction with a mixing glass
Nitrogen and carbon dioxide may be fed into casks of traditional cask conditioned beer to: -
Prevent spoiling bacteria contacting the beer
Coasters are used to: - Place wine bottles in on the table
Muddlers are used to: - Stir drinks
fumes
Glasses are frosted by: - Dipping the rim in egg white and sugar
The most suitable temperature for a beer cellar to be kept at is: - 55 degrees F
What is correctly described as ullage? - Any out-of-condition wine which has to be returned to the
supplier
The main reason for grafting vies is to: - Counteract phylloxera
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