2019 Bar Methods Test
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For consistency you should always measure your ingredients for prep by weight. *
How many ounces in a Liter? *
Why would you serve a stirred cocktail on the rocks? *
Which of these is not a free pouring technique? *
285- ? *
Different styles of ice affects how your cocktail will shake. *
What are the three basic shaker types? *
When a cocktail doesn't have citrus, you usually... *
Big ice melts slower than small ice *
Guy at the bar says, "I'm having dinner with my girlfriends parents in 5 minutes, and I need a shot of Makers Mark".  You don't have Makers Mark.  What is your response? *
What is the main reason to stir cocktail rather than shake? *
Sugar is hydroscopic, mean it, *
Ice in a lake or pond freezes from the bottom up, with the top layer being the last portion of water to arrive at a solid state. *
What is "hold-back" and what do you do about it? *
Aside from dilution, shaking also..... *
A guest at the bar asks "are there nuts in my food"?  What is your response? *
Big ice cubes have less surface area "per gram" than smaller pieces of ice *
How big is a shot? *
What are the advantages of free-pouring? *
What's the best method for making a large amount of stirred cocktails at once? *
Why serve a stirred drink up? *
What food bourne pathogen can you help prevent by washing citrus if it has not been certified as "tree-picked" *
You overhear that a couple at your bar just got engaged.  What do you do? *
Blanching citrus wheels before dehydrating will help remove bitterness. *
Choose the functional garnish. *
What happens to the citrus oils in washed peels when making an oleo sacchrum in a sealed container at room temp? *
Which tool is used to produce citrus twists the most easily? *
Which orgeat preparations will give you a nuttier, toffee note? *
What is the "quantitative" shelf life of low acid, unpasteurized juices (i.e.:  cucumber or watermelon)? *
During service, garnishes are considered what, to the Department of Health? *
True or False - You don't need to factor in the cost of your garnish into pour costs. *
The most popular method for free pouring is: *
Its easier to arrive at more precise and accurate measures with less byproduct when cutting ice by hand from an extremely cold block. *
Having several different shaking methods is bad for your joints. *
Why do we garnish drinks? *
What does aeration add to a cocktail? *
Cutting ice by hand requires a great deal of physical exertion. *
A guests says "I'll have a Pinnacle whipped cream and ginger ale".  You have neither of these ingredients, what do you say? *
Don't be afraid to fuck up. *
A refractometer determines Brix by measuring how much ...... passes through a solution. *
To make a truly 50 Brix Syrup like simple, which ratio below would be most accurate? *
The Clinebell ice maker mimics the natural freezing process in lakes and ponds, and freezes large blocks of ice directionally. *
How much volume can a meniscus hold when using a Japanese jigger? *
When making a spice-based syrup, what technique will produce both the boldest flavors and the best mouthfeel? *
When stirring a cocktail with ice, what is "Arnold's Fundamental Law"? *
When putting ice into the vessel for stirring, how much do you use? *
Blanching fresh herbs in boiling water quickly before shocking them in an ice bath will release the oils while protecting the ....? *
Brad Pitt sits down at your bar and says nothing.  What do you do? *
True or False - You should never try to read a guest *
How long will a fortified 1:1 simple syrup last? *
When stirring , does ice size really matter? *
What quality does a stirred drink maintain verses shaken? *
A guest says "I brought a 6 pack of this really sweet beer and I'd like to drink one of them, can I?"  (he can't)  What is the best response? *
When do we shake cocktails? *
The best way to master free pouring is: *
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