1. Fill in the blanks (please fill in the correct answers in the blanks; Every air 1 min. * * * 25 points)

1. 1 oz is about _ ml.

2. Accessories commonly used in cocktail preparation are _, _, _, _ and so on.

3. There are two methods of reconciliation, one is _ and the other is _.

4. the meaning of "on the rocks" is _.

5. Rainbow cocktails are based on _.

6. Cocktails based on rum are _, _, etc.

7. The six basic wines commonly used are (in Chinese and English) _, _, _, _, _, _,

8. The four ways to make cocktails are (in Chinese and English) _, _, _,

9. Cocktails originated in _

10. There are many festivals in Russia, which can be divided into _, _, _, and three categories.

Second, true or false (please tick "√" for the correct judgment and "×" for the wrong judgment; Each question 1

Points. * * *10)

1. When preparing drinks, it must be prepared in strict accordance with the formula, and no unauthorized changes are allowed. （ ）

2. The scent of gin comes from juniper. （ ）

3. The best temperature for making tea is 100℃, so that the tea can be fully brewed. （ ）

4. Keke is an important raw material for making chocolate and coffee. （ ）

5. In the standard state, the boiling point of ethanol is 78. 3℃ and the freezing point is one 1 14℃ ().

6. British people have a light taste, like meat and coffee. （ ）

7. Berlin, the capital of Germany, has the reputation of "Beer Capital". （ ）

8. Cocktails are mixed drinks, and all mixed drinks can also be called cocktails. （ ）

9. The egg white added when preparing cocktails only plays the role of increasing foam and adjusting color.

It has no effect on the taste of wine. （ ）

10. The main responsibility of a sommelier is to prepare and sell drinks ()

Multiple-choice questions (There are 4 options for each of the following questions, only one of which is correct.

Please fill in its code name in the blank space of the horizontal line; 1 point per question, * * *1point)

1. The function of the spoon is _.

A. stir and mix drinks B. measure wine C. take decorations D. filter ice

2. The glass used for drinking brandy is _.

A. Classical glass B. Strong wine glass C. Brandy glass D. Colin glass

3. The purpose of the cup is _.

A. heating B. cooling C. decoration D. color matching

4. Tea originated from

A. Japanese B. Malaysian C. Indian D. China

5. Xinyang Maojian tea belongs to _.

A. black tea B. oolong tea C. green tea D. scented tea

6. Irish coffee uses a kind of liquor, which is _.

A.rum B.vodka C.brandy D.whisky

7. The main raw material for making chocolate is _.

A. coffee beans B. cocoa powder C. tea powder D. milk

8. "Liquid bread" is called _.

A. beer B. yellow wine C. wine D. cocktail

9. "Lager Beer "means _. ／

A. Top fermented beer B. Dry beer C. Bottom fermented beer D. Fresh beer

10. The origin of "Heineken" is _.

A. USA B. Czech G. Singapore D. Netherlands

Multiple choice questions (at least 2 of the following multiple choices are correct.

Please fill in its code name in the blank space: 2 points for each question, ***20 points)

1. The basic professional requirements of a bartender include _.

A. gfd requirements B. Politeness requirements C. Language ability requirements

D. Educational level requirements E. Professional ethics requirements

2. Bartender's polite service terms in service reception mainly include _.

A. Greetings B. Farewell C. Respect

D. Modesty E. Solemn language

3. The professional quality of bartenders refers to _.

A. Professional ethics B. Service consciousness C. Professional knowledge

D. Professional skills E. Foreign language knowledge

4. The bar consists of three parts.

A. Bar B. Seating area C. Bar cabinet

D. console e. sound control room f. back bar

5. What belongs to American whisky is-.

A. Four Roses B. Jim Beam C. Bell's

D. Jack Daniel's E. Seagram

6. Among the following cocktails, the one based on gin is _.

A. pink lady B. Orange Flower C. Martini

D. Tom Colin E. Commander of Singapore

7. In the following cocktails, the shaking method is used.

A. sour whiskey B. Belarus G. Alexander

D. brandy eggnog e. red Mary

8. Commonly used high-temperature disinfection methods are _.

A. potassium permanganate disinfection method B. boiling disinfection method C. steam disinfection method

D. Chlorine preparation disinfection method E. Far infrared disinfection method