F&B Wine Mid-Term Review

Question 1

When the food is late to the guests it's Ok to blame the kitchen when they burn the food.

Accepted Answer

False

Question 2

The wine temperature don't have an effect on the wine.

Accepted Answer

False

Question 3

The process of blending sherry is Solar

Accepted Answer

True

Question 4

Sparking wine should be served at what temperature

Accepted Answer

6 - 8 C

Question 5

A new world wine is from what country

Accepted Answer

New Zealand

Question 6

You should always serve red wine between 8-10 C

Accepted Answer

False

Question 7

You don't need to present a wine srew cap to the host for inspection.

Accepted Answer

True

Question 8

The butter knife should always face towards the dinner plate.

Accepted Answer

False

Question 9

Which wine would best be served with Rack of Lamb

Accepted Answer

Cabernet Sauvignon

Question 10

Which is not an advantage of Banquest Business

Accepted Answer

High turnover with staffing

Question 11

Which country is a cool growning region for wine?

Accepted Answer

Germany

Question 12

A long finsh is 11 seconds or more after tasting a wine.

Accepted Answer

True

Question 13

The thrid step in the wine production is Crushing

Accepted Answer

False

Question 14

When serving a smoke salmon appetziter it's best to serve a light dry white wine.

Accepted Answer

True

Question 15

Sherry can be served as a aperitif and a digestif

Accepted Answer

True

Question 16

The strictly regulated Italian labels have what acronym?

Accepted Answer

DOCG

Question 17

French service is plated in the kitchen and served to the guest.

Accepted Answer

False

Question 18

What region is sherry produced ?

Accepted Answer

Jerez

Question 19

Which is a white grape variety?

Accepted Answer

Sauvignon Blanc

Question 20

Why do restaurants fail ?

Accepted Answer

No research on the competition

Questions 20