Course Code: 00984
I. Single Choice Questions (This question ***30 subquestions, each subquestion is worth 1 point, ***30 points)
Only one out of the four alternative choices listed in each subquestion meets the question requirements, so fill in the code in parentheses at the end of the question. No marks will be awarded for wrong choice, multiple choice or no choice.
1．Any drink that can be called wine must contain ( )
A．Methanol B．Ethanol
C．Propanol D．Butanol
2．According to China's relevant standards, the content of fruit juice must be greater than ( )
A．40% B．50%
C．60% D．70%
3. p>
3. China's tea production has a long history, the native place of the Chinese tea tree is China's ( )
A. Southeast B. Northeast
C. Southwest D. Northwest
4. According to China's classification of tea, the following varieties of tea, belonging to the category of reprocessing of tea is ( )
A. Green Tea B. Black Tea
C. Oolong Tea
.C. Oolong tea D. Flower tea
5. The following options, belonging to the classification of Chinese tea "yellow tea" is ( )
A. Junshan silver needle B. Longjing
C. fried green D. Zhejiang baking green
6. Elevated temperatures accelerate the oxidation of the tea (that is, tea aging deterioration). ), low-temperature storage can slow down the oxidation process of tea, so that the tea almost stop oxidation, the storage temperature for a long time to hide the same ( )
A. -5 degrees B. -10 degrees
C. -15 degrees D. -20 degrees
7. the world's largest coffee producer is ( )
A. Brazil B. Indonesia
C. Jamaica D. Colombia
8. Colombia
8. The use of grains for brewing wine in China can be traced back to the earliest time in the ( ）
A. Primitive society period B. Stone Age period
C. Pre-Qin period D. Two Han period
9. Excessive content of certain ingredients in the liquor can cause damage to the optic nerve, which is ( ）
A. Formaldehyde B. Methyl ether
C. Methyl ether D. Methyl ether.
C. Methyl ether D. Methanol
10. Most countries in the world today use the "standard degree of alcohol" method to indicate the alcohol content of wine, the United States but the use of the U.S. system of degrees of alcohol, a U.S. system of degrees of alcohol into the "standard degree of alcohol" for ( )
A. 0.0% of the alcohol content of the wine. p>
A. 0.5 degrees B. 1 degrees
C. 1.5 degrees D. 2 degrees
11. obtained through natural fermentation of alcohol, the amount of alcohol will not be more than ( )
A. 10 degrees B. 15 degrees
C. 20 degrees D. 25 degrees
12. the following options, belonging to the grain distillate ( )
A. whiskey, whiskey, whiskey, whiskey, whiskey, whiskey and other spirits.
A. Whisky B. Brandy
C. Dekira D. Rum
13. Of the following choices, the prepared spirit that has appetizing properties is ( )
A. Madeira B. Cointreau
C. Aniseed D. Port
14. In a traditional Western meal, the spirit that is used to accompany the meal is ( )
15.
A. Beer B. Wine
C. Whisky D. Brandy
15. "Dessert wine" is a kind of prepared wine, and its base is ( )
A. Beer B. Wine
C. Whisky D. Sake
16. Of the following options, the one that is often used as an "after-dinner drink" is ( ）
A．B．Brandy B．Whiskey
C．Beer D．Mimosas
17．Medium-sized wines usually have a standard alcohol content of ( ）
A．0-20度 B．20-40度
A。 B. 20-40 degreesC. 40-60 degrees D. 60-80 degrees
18. The substances that determine the aroma characteristics of wine are the ( )
A. Acids B. Aldehydes
C. Alcohols D. The birthplace of wine is generally considered to be today's ( )
A. Iraq B. Egypt
C. Greece D. Turkey
20. The following grape varieties are used in the production of white wine ( )
A. Carignan B. Cabernet Sauvignon
C. Riesling D. Pinot noir
21. There are certain rules for matching wines and dishes, and among the following options, the correct matching rule is ( )
A. White with white B. White with red
C. Red with white D. Champagne with crimson
22. The optimal drinking temperature of various wines is different, and the ideal drinking temperature of rosé is ( )
A. 8-10 degrees Celsius. A. 8-10 degrees Celsius B. 10-14 degrees Celsius
C. 15-16 degrees Celsius D. 16-18 degrees Celsius
23. The labeling language of "sweet" Champagne in the The "sweet" Champagne should be written in the language of the Champagne label as ( )
A. brut B. sec
C. demi-sec D. doux
24. The wine region with the largest production in Germany is the ( )
A. Mosel B. Rheingau
C. Rhein-Hesse D. Rheinfalz
25. Of the following, the one that belongs to "semi-dry yellow wine" is ( ）
A.嘉饭酒 B.花雕酒
C.元红酒 D.善酿酒
26．In Japanese sake, the one that is "high in acidity and low in sugar" is ( ).
A. Sweet sake B. Spicy sake
C. Strong sake D. Temari sake
27. Apple brandy called "Apple Jack" is produced in the ( )
A. United States B. Germany
C. France D. Italy
28. The origin of "vodka" can be traced back to ( ）
A. 9th century B. 10th century
C. 11th century D. 12th century
29. The Manhattan, known as the originator of the mixer, belongs to the category of ( )
A. Club cocktails B. Canapés
A. Club cocktails B. Pre-dinner cocktails
C. After-dinner cocktails D. Dinner cocktails
30. Toddy belongs to the cocktail category of ( )
A. Short-drinking cocktails B. Long-drinking cocktails
C. Hot-drinking cocktails D. Cold-drinking cocktails. Cold-drinking cocktails
II. Multiple-choice questions (This question ***10 subquestions, each subquestion 2 points, ***20 points)
In each subquestion listed in each of the five alternative options at least two are in line with the title, please fill in the brackets after the question with its code. No marks will be awarded for wrong choice, over-choice, under-choice or no choice.
31. To obtain high alcohol content alcohol, the core production processes are ( )
A. Fermentation B. Distillation
C. Aging D. Blending
E. Filtration
32. The following liquors can be sold and consumed without "aging" ( )
32.
A. Chinese liquor B. Wine
C. Yellow wine D. Gin
E. Vodka
33. Evaluation of the quality of beer, the foam is an important indicator of the following and foam indicators related to the expression ()
A. white B. delicate
C. long-lasting D. hanging
E. strong
34. p>
34. Yellow beer is rated on the basis of ( ）
A．Color B．Foam
C．Sound D．Aroma
E．Flavor
35. The following statements about service are correct ( ）
A．Waiters should choose the glassware when placing the drinks on the counter
B．Waiters should place the drinks on the table with their left hand from the left side of the guests
B．Waiters should place the drinks on the table with their left hand from the left side of the customers
B． B. The waiter puts the sake on the table from the left side of the guest with his left hand
C. The waiter puts the sake on the table on the right side of the guest
D. No tray is needed to serve the guests in front of the bar
E. The waiter pours the sake for the guest if there is less than one-third of the sake in the cup
36. The following are correct about the method of making sake and classification of its flavors
A. No alcohol is added to pure brewed sakeB. Gin-brewed sake is known as the king of sake
C. Zen-brewed sake is a strong, sweet sake
D. Strong alcohol refers to sake with a high level of acidity
E. Sweet sake refers to sake with a high level of sugar and a low level of acidity
37. "A. Armagnac is made from the same varieties of wines as Cognac
B. Armagnac is distilled separately from its primary and secondary distillations
C. Armagnac is aged in black oak barrels
D. Armagnac is made from the same varieties of wines as Cognac
D. Armagnac is aged in black oak barrels. >D. Armagnacs are exported in large quantities and sold very little domestically
E. The best Armagnacs must be stored for more than ten years before they can be sold
38. The types of Chinese liquor produced by the solid-state method are ( )
A. Skewered liquor, B. Daquju
C. Xiaoquju, D. Blended liquor
E. Branquju
39. The following options belong to the pre-dinner cocktail ( ）
A. Black Russian B. Martini
C. Manhattan D. Absinthe
E. Toddy
40． Atmosphere and mood of the factors are ()
A. Bar decorations and layout B. Bar tables and chairs
C. Bar music D. Bar lighting and lighting
E. Bar staff grooming and clothing
Three, terminology (this question ***5 questions, each subtopic of 3 points, ***15 points)
41. Cola-type carbonated beverages
42. blending process
43. liqueur
44. gross profit amount of liquor
45. cost of liquor
Four, short answer (this question ***5 questions, 5 points per question, ***25 points)
46. According to the dining habits of the catering of Western-style dining, alcohol can be divided into which Several categories?
47．The quality of German wines can be divided into which categories?
48. Briefly describe five famous brands of cognac brandy.
49．Briefly describe the main tasks of a bar after it opens for business.
50. Briefly describe the steps in planning a wine list.
Five, case study questions (this big question ***1 small questions, ***10 points)
51. In the following rules of the operation of the pouring service, point out which is right? Which are wrong?
(1) Usually stand to the left of the guest when pouring wine
(2) The mouth of the bottle should rest on the mouth of the glass when pouring wine
(3) Hold the middle of the bottle in your right hand, with the label facing the guest
(4) Pour Chinese white wine up to eighty percent
(5) White wine up to two-thirds of a glass
(6) Red wine up to one-half of a glass
(7) Spirits in foreign wines are usually sold in units of measurement of 50 milliliters
(8) Red wines should be served chilled
(9) Champagne should be consumed at room temperature
(10) Draft beers should be consumed at lower temperatures than cooked beers