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Columbia Bartending Agency Exam/44 Q’s and A’s
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Columbia Bartending Agency Exam/44 Q’s and A’s
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Columbia Bartending Agency Exam/44 Q’sand A’s
Built versus Shaken Drinks - - Built Drink:
- made by pouring the components over ice in the glass that it will be served
in
- dilution is minimal as a result and chilling occurs as the drink sits in the ice
Shaken Drinks:
- are made by pouring its components into a shaking tin with ice
- liquid is trained into its serving vessel
- How can you increase the rate of chilling and dilution in a built drink? - -
By stirring before serving
- Are built of shaken drinks better suited for drinks with several
components? why? - - shaken drinks because it is a more rigorous process
than building and stirring
- Washline - - is the location that the cocktail fills up to in a particular glass.
- What determines the placement of the washline? - - the total volume of
each drink
- What does the accuracy of a washline tell you versus its consistency? - - -
the accuracy gives you confidence that you successfully included all of the
ingredients with their intended volumetric amounts
- the consistency of the wash line ensures that you are serving the same
amount of liquid to each customer when they order the same drink
- Base unit for measuring out ingredients in a cocktail - - ounce
- 2 primary options for measuring ounceage - - - the jigger
- the pour top
- Relationship between jigger width and error in measurement - - - the
narrower the jigger, the less error in measurement as a slight change in
washline in the jigger corresponds to a less significant change in liquid
volume
- jigger versus pour top - - - a jigger is slower, but more accurate
- a pour top is timed and faster, but less accurate
, - What are pour tops, aka speed pourers, best for? - - - best for high traffic
events and venues where jiggers might begin to slow you down
- In what position are pour tops supposed to have a constant flow rate of
liquid through the spot - - - when the liquid bottle is fully inverted
- What are two ways of expressing the amount of alcohol in a substance? - -
ABV and Proof
- ABV - - (alcohol by volume)
- is expressed as a percentage and indicates the percent of the substance
that is alcohol per each unit of volume
- Proof - - - is expressed as a number and is equal to twice the ABV
percentage
- If a liquor is 50% ABV, what is the equivalent way of describing it by proof?
- - 100 Proof
- Instead of considering how many drink orders a guest has made, what
should bartenders monitor for? - - the number of standard drinks their
customers have consumed
- standard drink - - contains 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
- What is intoxication measured by? - - BAC (blood alcohol content)
- What does the BAC indicate? - - - the amount of alcohol in the bloodstream
as a percentage
- What is the BAC legal limit in the US that results in a DUI? - - 0.08%
(except in Utah, where it is 0.04%)
- What is the average elimination rate from alcohol that is being metabolized
per hour? - - 0.015% per hour
- What are the 7 primary factors that affect an individual's BAC and
intoxication - - 1) biological sex/corresponding hormone levels
- biological males typically have more alcohol dehydrogenase to break down
alcohol
- hormone levels right before menstruation are associated with higher BACs
for the same amount of alcohol
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