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atpavino
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2014-07-25 17:08:25
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  1. Saccharification can be defined as:
     
    A.     The conversion of starches to fermentable sugar
    B.     The separation of alcohol from water
    C.     The condensation of vapors
    D.     The conversion of sugar to alcohol
    A.     The conversion of starches to fermentable sugar
    (this multiple choice question has been scrambled)
  2. The boiling point of pure ethyl alcohol is:
     
    A.     212ºF
    B.     200ºF
    C.     183ºF
    D.     173ºF
    D.     173ºF
    (this multiple choice question has been scrambled)
  3. In commercial distillation, the highest possible abv (alcohol by volume) is:
     
    A.     80%
    B.     95%
    C.     100%
    D.     96.5%
    D.     96.5%
    (this multiple choice question has been scrambled)
  4. Which of the following statements about pot stills is true?
     
    A.     A slower run results in a heavier spirit
    B.     They produce very pure spirits with low congeners
    C.     They are usually made from copper, which acts as a catalyst.
    D.     They are extremely efficient, and inexpensive to operate
    C.     They are usually made from copper, which acts as a catalyst.
    (this multiple choice question has been scrambled)
  5. Which compound provides wood with structural integrity?
     
    A.     Tannin
    B.     Hemicellulose
    C.     Cellulose
    D.     Lignin
    C.     Cellulose
    (this multiple choice question has been scrambled)
  6. Which wood component is the source of compounds that impart vanillin aromas and
    flavors?
     
    A.     Cellulose
    B.     Lignin
    C.     Hemicellulose
    D.     Tannin
    B.     Lignin
    (this multiple choice question has been scrambled)
  7. Which compound is responsible for the “red layer” of charred barrels?
     
    A.     Tannin
    B.     Hemicellulose
    C.     Cellulose
    D.     Lignin
    B.     Hemicellulose
    (this multiple choice question has been scrambled)
  8. What is true about spirits that age in areas of high humidity?
     
    A.     The spirits age at a very slow pace
    B.     The proof stays the same as it ages
    C.     The proof decreases as it ages
    D.     The proof increases as it ages
    C.     The proof decreases as it ages
    (this multiple choice question has been scrambled)
  9. Put the following production steps of cereal-based spirits in the order in which they are performed...


    a.     Kilning ____
    b.     Distillation ____
    c.      Malting ____
    d.     Fermentation ____
    • A-2
    • b-4
    • c-1
    • d-3
  10. Which of the following statements is true?
     
    A.     A liquid must boil in order to be vaporized
    B.     The first part of the distillate is the most desirable
    C.     The last part of the distillate may be poisonous
    D.     The abv (alcohol by volume)measurement is twice that of the proof measurement
    C.     The last part of the distillate may be poisonous
    (this multiple choice question has been scrambled)
  11. What is the principal difference between United States and European Union vodka
    legal definitions?
    a.     The U.S. allows vodka to
    retain organoleptic characteristics of the base ingredient.
    b.     The E.U. allows vodka to
    retain organoleptic characteristics of the base ingredient.
    c.     United States vodka is
    bottled with a lower proof than E.U. vodka
    d.     There is no difference
    between them.
    b.     The E.U. allows vodka to retain organoleptic characteristics of the base ingredient.
  12. Which base ingredient creates full-bodied vodka?
    A.     Corn
    B.     Rye
    C.     Potatoes
    D.     Wheat
    C.     Potatoes
    (this multiple choice question has been scrambled)
  13. Which country’s vodka is traditionally associated with barley?
    A.     Sweden
    B.     Finland
    C.     Poland
    D.     Russia
    B.     Finland
    (this multiple choice question has been scrambled)
  14. Which vodka is traditionally aged in oak casks?
    A.     Zubrówka
    B.     Starka
    C.     Pertsovka
    D.     Okhotnichya
    B.     Starka (traditional dry vodka distilled from rye grain, currently produced only in Poland)
    (this multiple choice question has been scrambled)
  15. Which of the following statements about flavored vodka is false?
    A.     In the U.S., the use of added sugar is optional for flavored vodkas.
    B.     In the U.S., flavored vodka must be bottled at no less than 60 proof.
    C.     In the U.S., flavored vodka can have artificial flavorings added.
    D.     In the U.S., flavored vodka can include a small amount of wine.
    C.     In the U.S., flavored vodka can have artificial flavorings added.
    (this multiple choice question has been scrambled)
  16. Which base ingredient creates the most delicate vodka?
    A.     Corn
    B.     Rye
    C.     Wheat
    D.     Potatoes
    A.     Corn
    (this multiple choice question has been scrambled)
  17. Which vodka is flavored with ginger?
    A.     Pertsovka
    B.     Okhotnichya
    C.     Zubrówka
    D.     Starka
    B.     Okhotnichya
    (this multiple choice question has been scrambled)
  18. Which country’s vodka is traditionally associated with winter wheat?
    A.     Sweden
    B.     Russia
    C.     Poland
    D.     Finland
    A.     Sweden
    (this multiple choice question has been scrambled)
  19. Which of these congeners imparts fruity and floral aromas to the distillate?
    A.     Ethyl Myristate
    B.     Ethyl Mermanate
    C.     Ethyl Laureate
    D.     Ethyl Palmitate
    C.     Ethyl Laureate
    (this multiple choice question has been scrambled)
  20. The first American-made brand of vodka was:
    A.     Stolichnaya
    B.     Sobieski
    C.     Smirnoff
    D.     Jacquin’s
    C.     Smirnoff
    (this multiple choice question has been scrambled)
  21. In order for a product to be labeled as a gin, it must:
    a.     Have flavoring added to the base spirit
    b.     Have juniper as the prominent flavoring agent
    c.      It must be bottled at no less than 80 proof
    d.     All of the above
    d.     All of the above
  22. The London dry style of gin developed because of:

    A.      Demand caused by America’s prohibition movementThe increased need to mask unpleasant flavors
    B.     Taxation by the English government
    C.     The invention of the continuous still.
    C.     The invention of the continuous still.
    (this multiple choice question has been scrambled)
  23. The second-most used botanical in the gin recipe is:

    A.     Angelica root
    B.     Orris root
    C.      Coriander seed
    D.     Citrus peel
    C.      Coriander seed
    (this multiple choice question has been scrambled)
  24. Which method of gin production does not employ a gin still?

    A.     Redistilled gin
    B.     Original distilled gin
    C.     Compounded essence gin
    D.      Cold compounded gin
    C.     Compounded essence gin
    (this multiple choice question has been scrambled)
  25. Which style of gin is traditionally sweetened?

    A.     Old Tom Gin
    B.      Holland Gin
    C.     London Dry Gin
    D.     Plymouth Gin
    A.     Old Tom Gin
    (this multiple choice question has been scrambled)
  26. Which style of Genever does not contain malt spirit?

    A.     Graanjenever
    B.     Oude
    C.     Jonge
    D.      Korenwijn
    A.     Graanjenever
    (this multiple choice question has been scrambled)
  27. Wacholder is a German gin that is:

    A.     The oldest of the German gins
    B.     Flavored exclusively with juniper
    C.      Flavored with juniper and other botanicals
    D.     Contains 51% malt spirit
    C.      Flavored with juniper and other botanicals
    (this multiple choice question has been scrambled)
  28. The most popular spirit flavoring in Scandinavia is:

    A.     Caraway seed
    B.     Juniper
    C.      Anise
    D.     Coriander seed
    A.     Caraway seed
    (this multiple choice question has been scrambled)
  29. Which of the following statements is true?

    A.      Absinthe is illegal in the United States
    B.     Ouzo is made in Turkey
    C.     Pastis is sweeter than Pernod
    D.     Pernod is sweeter than pastis
    D.     Pernod is sweeter than pastis
    (this multiple choice question has been scrambled)
  30. Which of the following spirits is made with sultana grapes?

    A.     Pacharan
    B.     Ouzo
    C.      Raki
    D.     Akvavit
    C.      Raki
    (this multiple choice question has been scrambled)
  31. Which statement about whiskey is true?

    A.      All grains are malted to produce enzymes necessary for fermentation
    B.      Whiskey, by definition, must be made exclusively from grain
    C.      There are six primary grains commonly used to make whiskey
    D.      Whiskey, by definition, must be made exclusively from corn
    B.      Whiskey, by definition, must be made exclusively from grain
    (this multiple choice question has been scrambled)
  32. The definition of diastase is:

    A.      The yeast used to ferment grains
    B.      The water used in whiskey production
    C.      A bi-molecular sugar
    D.      Enzymes released during the sprouting of barley
    D.      Enzymes released during the sprouting of barley
    (this multiple choice question has been scrambled)
  33. Another name for the first distillation from a pot still is:

    A.      High wines
    B.      Low Wines
    C.      New Make Spirit
    D.      Feints
    B.      Low Wines
    (this multiple choice question has been scrambled)
  34. Which statement is not true about the water quality in whiskey production?

    A.      Too much iron gives whiskey a black tinge
    B.      Water does not play a role in whiskey’s flavor profile
    C.      Hard water provides nutrients for fermenting yeast
    D.      Soft water is best for steeping barley
    B.      Water does not play a role in whiskey’s flavor profile
    (this multiple choice question has been scrambled)
  35. Scottish grain whiskey is generally aged in what type of barrels?

    A.      Used American oak
    B.      Used Sherry casks
    C.      New American oak
    D.      Used Madeira casks
    C.      New American oak
    (this multiple choice question has been scrambled)
  36. Blended malt whiskey is:

    A.      The result of a single distillery.
    B.      Made from a blend of grain whiskies
    C.      The result of multiple distilleries
    D.      Made from a blend of malted barley and grain whiskey
    C.      The result of multiple distilleries
    (this multiple choice question has been scrambled)
  37. Which Scotch region is known for whiskies with strong peat flavors?

    A.      Speyside
    B.      Campbeltown
    C.      Islay
    D.      Lowlands
    C.      Islay
    (this multiple choice question has been scrambled)
  38. Most Irish whiskies are:

    A.      Double distilled
    B.      Made strictly with malted grains
    C.      Made with peat influence
    D.      Triple distilled
    D.      Triple distilled
    (this multiple choice question has been scrambled)
  39. American straight whiskies must:

    A.      Be distilled in column stills
    B.      Be aged in barrel for at least one year
    C.      Be made from at least 85% of the stated grain
    D.      Be made from at least 51% of the stated grain
    D.      Be made from at least 51% of the stated grain
    (this multiple choice question has been scrambled)
  40. Bourbon Whiskey must:

    A.      Be made in Kentucky
    B.      Be filtered through sugar maple charcoal
    C.      Be made from at least 80% corn
    D.      Be aged in barrel for at least two years
    D.      Be aged in barrel for at least two years
    (this multiple choice question has been scrambled)
  41. Currently, Canadian whiskey is made primarily from:

    A.      Barley
    B.      Wheat
    C.      Corn
    D.      Rye
    C.      Corn
    (this multiple choice question has been scrambled)
  42. Which statement is true about Canadian whiskey?

    A.      It is most often malted barley-based
    B.      It is allowed to contain a small amount of sherry
    C.      It must be made in Nova Scotia
    D.      It is generally pot-distilled
    B.      It is allowed to contain a small amount of sherry
    (this multiple choice question has been scrambled)
  43. The term “bottled in bond,”

    A.      Applies to the product of multiple distilleries
    B.      Must be bottled at 80 proof
    C.      Guarantees quality
    D.      Guarantees authenticity
    D.      Guarantees authenticity
    (this multiple choice question has been scrambled)
  44. Using a backset in bourbon production

    a.      Helps with the fermentation process
    b.      Is also known as sour mashing
    c.      Creates a consistent product
    d.     All of the above
    d.     All of the above
  45. Single-batch bourbons are:

    A.      Restricted to a batch of 100 barrels or less
    B.      Are not defined by law
    C.      Restricted to a batch of 25 barrels or less
    D.      Restricted to a batch of 50 barrels or less
    B.      Are not defined by law
    (this multiple choice question has been scrambled)
  46. Which statement is not true about brandy made in the European Union?

    A.      It must be bottled at no less than 47.4% alcohol
    B.     It must be aged for at least one year in any size oak container
    C.     It must be distilled from wine
    D.      It must be free of additives, with the exception of caramel coloring
    A.      It must be bottled at no less than 47.4% alcohol
    (this multiple choice question has been scrambled)
  47. Which level of a solera houses the youngest spirit?

    A.     All levels are the same age
    B.     The middle level
    C.      The top level
    D.      The bottom level
    C.      The top level
    (this multiple choice question has been scrambled)
  48. Which statement is true about brandy production?

    A.      Stainless steel promotes chemical reactions during the vapor stage
    B.      Light, simple styles are made in pot stills
    C.     The flavors of the fruit used as the base ingredient carry over into the resulting brandy
    D.     Complex, full-bodied brandies are made in column stills
    C.     The flavors of the fruit used as the base ingredient carry over into the resulting brandy
    (this multiple choice question has been scrambled)
  49. The best growing areas for Cognac production have what type of soil?

    A.     Sandstone
    B.     Clay
    C.      Granite
    D.      Chalk
    D.      Chalk
    (this multiple choice question has been scrambled)
  50. Which subregion of Cognac was once covered with woods?

    A.      Borderies
    B.     Bois Ordinaires
    C.      Bons Bois
    D.     Petite Champagne
    C.      Bons Bois
    (this multiple choice question has been scrambled)
  51. Which of the following grape brandies do not have a minimum aging requirement?

    A.      California brandy
    B.     Aguardente da Lourinha
    C.     French brandy
    D.      South African pot still brandy
    C.     French brandy
    (this multiple choice question has been scrambled)
  52. The term Fine Champagne refers to:

    A.      Cognac made from grapes grown in the Petite Champagne region
    B.      Cognac made from grapes grown outside of the Champagne region
    C.     Cognac made from grapes grown in both the Grande Champagne and Petite Champagne regions
    D.     Cognac made from at least 40% of grapes grown in the Grande Champagne region
    C.     Cognac made from grapes grown in both the Grande Champagne and Petite Champagne regions
    (this multiple choice question has been scrambled)
  53. Cognac labled as Vieille Réserve must be aged for a minimum of:

    A.     4 years in wood
    B.      6 years in wood
    C.     8 years in wood
    D.      2 years in wood
    B.      6 years in wood
    (this multiple choice question has been scrambled)
  54. Barrels of aging Cognac generally loose what percentage of alcoholic strength per year?

    A.      1-2 percent
    B.     4-5 percent
    C.      3-4 percent
    D.     2-3 percent
    C.      3-4 percent
    (this multiple choice question has been scrambled)
  55. The definition of Brouillis is:

    A.     The final distillate
    B.      The fermented mash of grapes
    C.      The heart of the première chauffe
    D.     The tails of the bonne chauffe
    C.      The heart of the première chauffe
    (this multiple choice question has been scrambled)
  56. The Martell style of Cognac production:

    A.     Discard the lees, creating a product that will age longer
    B.     Discards the lees, creating an earlier-maturing spirit
    C.      Uses the lees to create an earlier-maturing spirit
    D.      Uses the lees to create a product that will age longer
    B.     Discards the lees, creating an earlier-maturing spirit
    (this multiple choice question has been scrambled)
  57. Which sub-region of Armagnac is considered to be of the highest quality?

    A.     They are regarded as equal in quality
    B.      Haut-Armagnac
    C.      Bas-Armagnac
    D.     Ténarèze
    C.      Bas-Armagnac
    (this multiple choice question has been scrambled)
  58. Which grape variety brings acidity to the Armagnac blend?

    A.      Baco 22A
    B.     Saint Émilion
    C.     Colombard
    D.      Folle Blanche
    B.     Saint Émilion
    (this multiple choice question has been scrambled)
  59. By law, which brandy is aged the longest?

    A.      Cognac Hors d’Age
    B.     Armagnac Napoléon
    C.     Armagnac XO
    D.      Cognac XO
    C.     Armagnac XO
    (this multiple choice question has been scrambled)
  60. Green Must Pisco is made from:

    A.     Aromatic grape varieties
    B.     Partially fermented musts
    C.      Fully fermented musts
    D.      Non-aromatic grape varieties
    B.     Partially fermented musts
    (this multiple choice question has been scrambled)
  61. German brandy that has been aged for at least twelve months will be labeled as:

    A.      Hors d’age
    B.     Vecchio
    C.      Uralt
    D.     Weinbrand
    C.      Uralt
    (this multiple choice question has been scrambled)
  62. Which statement is true about AOC Calvados Domfrontais?

    A.      It includes 30% pear cider
    B.     It requires one year less of aging than AOC Calvados
    C.     It requires two additional years of aging than AOC Calvados
    D.      It is usually made in pot stills
    A.      It includes 30% pear cider
    (this multiple choice question has been scrambled)
  63. Which of the following fruit brandies is aged in wood?

    A.     Tuica
    B.      Barack Pálinka
    C.      Pflümli
    D.     Mirabelle
    B.      Barack Pálinka
    (this multiple choice question has been scrambled)
  64. In what country, and from what fruit, is Quetsch made?

    A.     France, strawberries
    B.      Romania, plums
    C.      Germany, cherry
    D.      France, plums
    D.      France, plums
    (this multiple choice question has been scrambled)
  65. Which of the following brandies is not made from plums?

    A.     Slivovitz
    B.      Tuica
    C.     Slivovice
    D.      Prunelle
    B.      Tuica
    (this multiple choice question has been scrambled)
  66. Which of the following statements about rum is true?

    a.     There is no specific geographic region for rum production.
    b.     If a geographic name appears on a label, it must have been made in that location.
    c.      All rums produced worldwide are derived from the sugarcane plant.
    d.     All of the above.
    d.     All of the above.
  67. What is the sugar weight of sugarcane when it is harvested?

    A.      Between 13-16% sugar
    B.     Between 16-19% sugar
    C.     Between 7-10% sugar
    D.     Between 10-13% sugar
    D.     Between 10-13% sugar
    (this multiple choice question has been scrambled)
  68. What is the average length of fermentation for most rums?

    A.     3-5 days
    B.     2-3 days
    C.      5-7 days
    D.     7-9 days
    B.     2-3 days
    (this multiple choice question has been scrambled)
  69. Slow working yeasts produce rums that are:

    A.      Lower in alcohol
    B.     Higher in alcohol
    C.     Light in body and flavor
    D.     Full in body and flavor
    D.     Full in body and flavor
    (this multiple choice question has been scrambled)
  70. Which process is most associated with Jamaican rum?

    A.      The use of dunder in the fermenter
    B.     Slow fermentation
    C.     Burning the fields before harvest
    D.     Aging in barrel for a minimum of five years
    A.      The use of dunder in the fermenter
    (this multiple choice question has been scrambled)
  71. Aging rum may lose up to what percentage of alcohol annually?

    A.     3%
    B.     5%
    C.     15%
    D.      10%
    D.      10%
    (this multiple choice question has been scrambled)
  72. The term “black strap” refers to:

    A.      The best quality molasses
    B.     The lowest quality molasses
    C.     Sugar crystals
    D.     Fresh sugarcane juice
    B.     The lowest quality molasses
    (this multiple choice question has been scrambled)
  73. Demerara rum is associated with what country?

    A.     Barbados
    B.      Trinidad
    C.      Martinique
    D.     Guyana
    D.     Guyana
    (this multiple choice question has been scrambled)
  74. Which spirit is made from unrefined brown sugar?

    A.      Aguardiente de Caña
    B.     Cachaça
    C.     Charanda
    D.     Piloncillo
    D.     Piloncillo
    (this multiple choice question has been scrambled)
  75. Which country has an appellation d’Origine Contrôlée for their rum?

    A.     Haiti
    B.     Puerto Rico
    C.      Martinique
    D.     Grenada
    C.      Martinique
    (this multiple choice question has been scrambled)
  76. Who classified the species of plants called “agave”?

    A.     Jose Maria Guadalupe Cuervo
    B.      King Charles III
    C.     Weber
    D.      Linnaeus
    D.      Linnaeus
    (this multiple choice question has been scrambled)
  77. In Tequila, what is true about the substance called inulin?

    a.      It is an organic polymer of complex carbohydrates
    b.     It can’t be fermented in its natural state
    c.      It is technically classed as a sugar
    d.     All of the above
    d.     All of the above
  78. Characteristics of Tequila region Amatitán (the lowlands) to remember...
    • -Less annual rainfall
    • -Volcanic Soils
    • -Lower soil water content
    • -East-central Jalisco
  79. Characteristics of Tequila region Los Altos (the highlands) to remember...
    • -Cooler temperatures
    • -Higher altitude
    • -Clay soils
    • -North-central Jalisco
  80. Which of these Mexican states are allowed to produce Tequila?

    A.      Sonora, Guanajuato and Jalisco
    B.     Nayarit, Chihuahua and Chiapas
    C.     Tamaulipas, Nayarit and Michoacan
    D.      Michoacan, Jalisco and Oaxaca
    C.     Tamaulipas, Nayarit and Michoacan
    (this multiple choice question has been scrambled)
  81. Which is the correct definition of “Tequila”?
    A.      An alcoholic beverage made from agave
    B.     An alcoholic beverage made from 100% blue agave
    C.     An alcoholic beverage made from 49% blue agave
    D.      An alcoholic beverage made from 51% blue agave
    D.      An alcoholic beverage made from 51% blue agave
    (this multiple choice question has been scrambled)
  82. Which grouping shows the tequila production process in the correct order?

    A.     Fermentation – Extraction – Maturation – Dilution
    B.      Fermentation – Hydrolysis – Distillation – Maturation
    C.      Hydroysis – Extraction – Fermentation – Dilution
    D.      Distillation – Extraction – Maturation – Bottling
    C.      Hydroysis – Extraction – Fermentation – Dilution
    (this multiple choice question has been scrambled)
  83. Aging requirements for Tequila...
    Blanco
    A maximum of 60 days in stainless steel tanks
  84. Aging requirements for Tequila...
    Reposado
    A minimum of 60 days in oak vats or barrels
  85. Aging requirements for Tequila...
    Anejo
    A minimum of one year in oak barrels
  86. Aging requirements for Tequila...
    Extra Anejo
    A minimum of 3 years in oak barrels
  87. Which of the following statements about bulk shipments of tequila from Mexico to the United States is false?

    A.     Tequila bottled in the US is required to include the NOM number on the label.
    B.      The label must identify the importer and the producer.
    C.      All 100% agave tequila must be bottled in Mexico.
    D.     Importers are not permitted to sell bulk tequila to other bottlers.
    A.     Tequila bottled in the US is required to include the NOM number on the label.
    (this multiple choice question has been scrambled)
  88. Which statement is true about mezcal production?

    A.      Mezcal is much smoother and lower in alcohol than tequila
    B.     Bagasse is never included in the fermentation vats.
    C.     Like tequila, only one variety of agave is permitted.
    D.      The piñas are traditionally cooked in earth-covered pits.
    D.      The piñas are traditionally cooked in earth-covered pits.
    (this multiple choice question has been scrambled)
  89. What is Slivovitz? 

    A. A pear brandy made in Germany. 
    B. A cherry brandy made in Austria. 
    C. A brandy made from dried fruit
    D. A plum brandy made in Croatia.
    D. A plum brandy made in Croatia.
    (this multiple choice question has been scrambled)
  90. Based on total volume consumed worldwide, which of the following is the most popular type of rum? 

    A. Gold 
    B. White
    C. Overproof 
    D. Spiced
    B. White
    (this multiple choice question has been scrambled)
  91. Which of the following best describes Amari? 

    A. A Croatian liqueur flavored with sweet red cherries. 
    B. A group of liqueurs flavored with anise
    C. A group of Italian beverages including Campari and Cynar. 
    D. A German liqueur made from bitter oranges. 
    C. A group of Italian beverages including Campari and Cynar. 
    (this multiple choice question has been scrambled)
  92. What is the term used to describe the amount of evaporation that occurs while spirits are aging in oak barrels? 

    A. The Barrel Buffer 
    B. The Top Loss 
    C. Baker's Dozen
    D. The Angel's Share
    D. The Angel's Share
    (this multiple choice question has been scrambled)
  93. Which of the following processes occurs when water and alcohol derive congeners, flavors, and sweetness via contact with an oak barrel? 

    A. Extraction
    B. Concentration 
    C. Suspension
    D. Oxidation 
    A. Extraction
    (this multiple choice question has been scrambled)
  94. Which of the following is true concerning the production of Vodka? 

    A. True Vodka may only be produced from potatoes. 
    B. Vodka has no required source of ingredients or required region of origin.
    C. Vodka was first produced in England.
    D. True Vodka may only be produced in Eastern Europe. 
    B. Vodka has no required source of ingredients or required region of origin.
    (this multiple choice question has been scrambled)
  95. What is Amylase? 

    A. A component of oak that converts to sugar in the toasting process of barrel making. 
    B. A compound that gives aged spirits an amber color.
    C. A chemical that gives brandy a sweet apple aroma. 
    D. An enzyme that helps to convert starch to sugar in the malting process of barley and other grains.
    D. An enzyme that helps to convert starch to sugar in the malting process of barley and other grains.
    (this multiple choice question has been scrambled)
  96. _______ has over 100 distilleries and is considered the leading producer of Whisky (Whiskey). 
     
    A. Scotland
    B. Canada 
    C. Ireland 
    D. Tennessee
    A. Scotland
    (this multiple choice question has been scrambled)
  97. Which of the following processes occurs as air dissolves in a spirit and produces aromatic compounds that flavor the spirit? 

    A. Filtration
    B. Extraction 
    C. Oxidation
    D. Concentration 
    C. Oxidation
    (this multiple choice question has been scrambled)
  98. Which of the following best represents the "defined" aspects of rum production? 

    A. Rum must use sugarcane or a sugarcane byproduct as the source for fermentation, and be distilled at less than 190° proof.
    B. Rum must use sugarcane or a sugarcane byproduct as the source for fermentation, be distilled at less than 190° proof, and be aged for a year prior to bottling. 
    C. Rum must use sugarcane as the source for fermentation, be distilled at less than 190° proof, and be aged for three months prior to bottling. 
    D. Rum must use raw sugarcane as the source for fermentation and be distilled at less than 190° proof. 
    A. Rum must use sugarcane or a sugarcane byproduct as the source for fermentation, and be distilled at less than 190° proof.
    (this multiple choice question has been scrambled)
  99. Kentucky Bourbon must be made from a grain mix that contains at least _______ corn by volume. 

    A. 26% 
    B. 51%
    C. 50% 
    D. 25% 
    B. 51%
    (this multiple choice question has been scrambled)
  100. Which of the following represents the four steps in the production process shared by all types of liqueurs? 

    A. Base Spirit Selection, Flavor Extraction, Blending, Aging. 
    B. Base Spirit Selection, Flavor Source, Sweetener, Aging. 
    C. Base Spirit Selection, Flavor Source, Flavor Extraction Method, Sweetener.
    D. Base Spirit Selection, Flavor Source,Flavor Infusion, Blending.
    C. Base Spirit Selection, Flavor Source, Flavor Extraction Method, Sweetener.
    (this multiple choice question has been scrambled)
  101. An alcoholic beverage that is 40% alcohol would be ________ proof. 

    A. 120
    B. 80
    C. 40 
    D. 20
    B. 80
    (this multiple choice question has been scrambled)
  102. As long as the temperature remains in the proper range, the ________ the distillation temperature is kept, the _________ the concentration of the alcohol in the distillate will be. 

    A. Lower, Higher
    B. Higher, Lower
    C. The distillation temperature has no effect on the alcohol concentration of the distillate. 
    A. Lower, Higher
    (this multiple choice question has been scrambled)
  103. Which of the following processes occurs when the charring of an oak barrel's interior absorbs aldehydes and sulfur compounds as a spirit ages in oak? 

    A. Extraction
    B. Filtration
    C. Concentration
    D. Coloration 
    B. Filtration
    (this multiple choice question has been scrambled)
  104. Common distillation cannot exceed _________ degrees proof, because at this point ethanol vapor and water vapor have the same ratio of constituents. 

    A. 191.2
    B. 181.2 
    C. 186.2 
    D. 178.2 
    A. 191.2
    (this multiple choice question has been scrambled)
  105. What does the term "Grand Champagne" mean, in reference to Cognac production? 

    A. The fact that the spirit is produced from Chardonnay and Pinot Noir grapes. 
    B. The fact that the spirit is bottle-aged underground. 
    C. A sub-region of Cognac that produces very high quality grapes.
    D. The fact that the spirit is distilled on its lees. 
    C. A sub-region of Cognac that produces very high quality grapes.
    (this multiple choice question has been scrambled)
  106. Which of the following is true concerning E.U. Vodka? 

    A. E.U. Vodka must be bottled at a minimum of 35% ABV. 
    B. E.U. Vodka must be bottled at a minimum of 39% ABV. 
    C. E.U. Vodka must be bottled at a minimum of 37.5% ABV. 
    D. E.U. Vodka must be bottled at a minimum of 40% ABV
    C. E.U. Vodka must be bottled at a minimum of 37.5% ABV. 
    (this multiple choice question has been scrambled)
  107. Which of the following is the key distinguishing feature of the different categories of spirits? 

    A. Alcohol content by volume
    B. Distillation process 
    C. Base material 
    D. Region of origin 
    C. Base material 
    (this multiple choice question has been scrambled)
  108. Which of the following products in unique in that it is required to go through the process of charcoal mellowing before aging? 

    A. Tennessee Whiskey
    B. Straight Bourbon 
    C. Canadian Single Malt Whisky 
    D. Kentucky Whiskey 
    A. Tennessee Whiskey
    (this multiple choice question has been scrambled)
  109. Where is London Dry Gin produced? 

    A. Only in London or Plymouth. 
    B. Anywhere.
    C. Only in the United Kingdom. 
    D. Only in London. 
    B. Anywhere.
    (this multiple choice question has been scrambled)
  110. What are the two main regions for growing Blue Agave within the Tequila Township? 

    A. Los Altos and The Highlands 
    B. Los Altos and the Amatitan Region
    C. Las Bajas and The Amatitan Region 
    D. Los Altos and Las Bajas 
    B. Los Altos and the Amatitan Region
    (this multiple choice question has been scrambled)
  111. Accordng to the European Union, what is the minimum alcohol content for bottled Gin? 

    A. 37% ABV 
    B. 37.5% ABV
    C. 35% ABV 
    D. 40% ABV
    B. 37.5% ABV
    (this multiple choice question has been scrambled)
  112. What is hemicellulose? 

    A. A substance found in wood that is made up almost entirely of tannins 
    B. A sugar-based substance found in wood that is easily absorbed into alcohol
    C. The hardest non-soluble substance found in wood 
    D. The caramelized "red layer" produced in the charring of barrels.
    B. A sugar-based substance found in wood that is easily absorbed into alcohol
    (this multiple choice question has been scrambled)
  113. Which of the following is true about Gin? 

    A. True Gin can only be produced in Scotland. 
    B. Gin is truly international; it can be produced anywhere.
    C. True Gin can only be produced in Scandinavia. 
    D. True Gin can only be produced in England. 
    B. Gin is truly international; it can be produced anywhere.
    (this multiple choice question has been scrambled)
  114. Which of the following represents the five classifications of Scotch Whisky? 

    A. Single Grain, Grain, Vatted, Blended, and Blended Light. 
    B. Single Malt, Single Grain, Grain, Vatted, and Blended. 
    C. Single Malt, Pure Pot Still, Single Grain, Blended, and Blended Light. 
    D. Single Grain, Grain, Pure Pot Still, Vatted, and Blended.
    B. Single Malt, Single Grain, Grain, Vatted, and Blended. 
    (this multiple choice question has been scrambled)
  115. Which of the following is true about Canadian Whisky? 

    A. Canadian Whisky can be made from corn, rye, and barley; but wheat is not permitted. 
    B. Canadian Whisky is aged in new barrels for a minimum of three years. 
    C. Canadian Whisky may contain Sherry, sweetener, or caramel coloring.
    C. Canadian Whisky may contain Sherry, sweetener, or caramel coloring.
    (this multiple choice question has been scrambled)
  116. Another name for "Tequila Plata" is: 

    A. Silver Tequila 
    B. Aged Tequila 
    C. Tequila Joven 
    D. Gold Tequila
    A. Silver Tequila 
    (this multiple choice question has been scrambled)
  117. Which of the following statements most accurately represents the U.S. definition of gin? 

    A. Gin can be produced from any type of base spirit, flavored via re-distillation in the presence of juniper barries or by adding essential oils, bottled at no less than 80 proof.
    B. Gin can be produced from any type of base spirit, flavored via re-distillation in the presence of juniper barries or by adding essential oils, bottled at no less than 60 proof. 
    C. Gin must be produced from a grain-based spirit, flavored via re-distillation in the presence of juniper berries, and bottled at no less than 80 proof.
    D. Gin must be produced from a sugarcane-based spirit, flavored via re-distillation in the presence of juniper berries, and bottled at no less than 80 proof. 
    A. Gin can be produced from any type of base spirit, flavored via re-distillation in the presence of juniper barries or by adding essential oils, bottled at no less than 80 proof.
    (this multiple choice question has been scrambled)
  118. Which of the following represents the four primary cereal grains commonly used in whisky production? 

    A. Corn, Rye, Millet, and Barley 
    B. Corn, Rye, Rice, and Wheat 
    C. Corn, Rye, Buckwheat, and Barley 
    D. Corn, Rye, Wheat, and Barley
    D. Corn, Rye, Wheat, and Barley
    (this multiple choice question has been scrambled)
  119. What is the term often used to describe the aromas of smoke that permeates malted barley as it dries over a natural fuel fire?  

    A. Rancio 
    B. Peat Reek
    C. Kippery
    D. Mash Draff 
    B. Peat Reek
    (this multiple choice question has been scrambled)
  120. In the gin-making process known as ______, a gin concentrate produced in a gin still is added to a high-proof spirit at ambient room temperature. 

    A. Cold Compounding 
    B. Infusion 
    C. Redistillation 
    D. Compounding Essence
    A. Cold Compounding 
    (this multiple choice question has been scrambled)
  121. What is the aging requirement for Canadian Whisky? 

    A. There is no aging requirement for Canadian Whisky.
    B. A minimum of one year in small oak casks. 
    C. A minimum of three years in small oak casks.
    D. A minimum of two years in small oak casks. 
    C. A minimum of three years in small oak casks.
    (this multiple choice question has been scrambled)
  122. Which of the following is true concerning the U.S. Standards for Vodka? 

    A. In the U.S, Vodka must be a neutral spirit made via a Coffey Still. 
    B. In the U.S, Vodka must be a neutral spirit produced from grain. 
    C. In the U.S, Vodka must be a neutral spirit bottled at a minimum of 40% ABV.
    D. In the U.S, Vodka must be a neutral spirit bottled at a minimum of 37.5% ABV. 
    C. In the U.S, Vodka must be a neutral spirit bottled at a minimum of 40% ABV.
    (this multiple choice question has been scrambled)
  123. The hot method of flavor extraction used in the liqueur production process utilizes _____ to extract the desired flavors into the base spirit. 

    A. Distillation
    B. Compounding
    C. Heated Grain Alcohol 
    D. Tinctures 
    A. Distillation
    (this multiple choice question has been scrambled)
  124. What is the term used for Rum made from sugarcane juice as opposed to molasses? 

    A. Navy Blend Rum 
    B. Rhum Agricole
    C. Industrial Rum
    D. White Rum 
    B. Rhum Agricole
    (this multiple choice question has been scrambled)
  125. What are the three basic components of a still set? 

    A. Boiler, Condenser, and Remixer.
    B. Boiler, Condenser,and Receiver
    C. Boiler, Separator, and Condenser. 
    D. Separator, Condenser, and Remixer 
    B. Boiler, Condenser,and Receiver
    (this multiple choice question has been scrambled)
  126. Which of the following statements are true about the terms "liqueurs" and "cordials"?  Check all that apply. 

    A. In the U.S, the two terms are often considered synonymous.
    B. In Europe, the term "liqueur" refers to an alcoholic beverage while the term "cordial" refers to a nonalcoholic flavor enhancer often added to mixed drinks.
    C. The U.S. Standards of Identity provides that the two terms may be used interchangeably.
    D. In Europe, the term "cordial" refers to an alcoholic beverage while the term "liqueur" refers to a nonalcoholic flavor enhancer often added to mixed drinks.
    • A. In the U.S, the two terms are often considered synonymous.
    • B. In Europe, the term "liqueur" refers to an alcoholic beverage while the term "cordial" refers to a nonalcoholic flavor enhancer often added to mixed drinks.
    • C. The U.S. Standards of Identity provides that the two terms may be used interchangeably.
  127. What two spirits are considered "new world" spirits? 

    A. Rum and Tequila
    B. Vodka and Rum 
    C. Whiskey and Rum 
    D. Gin and Tequila 
    A. Rum and Tequila
    (this multiple choice question has been scrambled)
  128. What type(s) of gin is/are recognized by the European Union? 

    A. Only one type of gin: Distilled 
    B. Three types of gin: Distilled, Compounded, and Double-distilled. 
    C. The same types of gin as recognized by the United States.
    C. The same types of gin as recognized by the United States.
    (this multiple choice question has been scrambled)
  129. Tequila must be made from a mimimum of __________ Blue Agave Aguamiel, while the balance may be cane sugar, corn sugar, or other sugar source. 

    A. 50% 
    B. Tequila must be made from 100% Blue Agave Aguamiel.
    C. 51%
    D. 75% 
    C. 51%
    (this multiple choice question has been scrambled)
  130. What are the aging requirements for European Union Gin? 

    A. One year total 
    B. Six months in the bottle 
    C. There is no aging requirement for E.U. Gin
    D. Three months in an inert container and six months in the bottle 
    C. There is no aging requirement for E.U. Gin
    (this multiple choice question has been scrambled)
  131. The United States Standards of Identity only recognize two types of gin.  What are they? 

    A. London Dry Gin and Genever Gin. 
    B. Distilled Gin and Compound Gin.
    C. London Dry Gin and Compound Gin.
    D. Distilled Gin and Old Tom Gin. 
    B. Distilled Gin and Compound Gin.
    (this multiple choice question has been scrambled)
  132. What is celluose? 

    A. A substance found in oak that includes coconut flavored lactones. 
    B. A substance found in oak that smells and tastes like vanilla. 
    C. A substance that provides chemical resistance and structural integrity to oak.
    D. A substance found in oak that contains a high level of tannin
    C. A substance that provides chemical resistance and structural integrity to oak.
    (this multiple choice question has been scrambled)
  133. Which of the following areas are all approved for the production of Tequila?  

    A. Campeche, Michoacan, Veracruz, and Nayarit. 
    B. Tamaulipas, Michoacan, Veracruz, and Nayarit. 
    C. Campeche, Veracruz, Guanajuato, and Nayarit. 
    D. Tamaulipas, Michoacan, Guanajuato, and Nayarit.
    D. Tamaulipas, Michoacan, Guanajuato, and Nayarit.
    (this multiple choice question has been scrambled)
  134. Which of the following is a term used for a locally produced and consumed fermented beverage made from the agave plant? 

    A. Comiteca 
    B. Aguamiel 
    C. Sotal 
    D. Pulque
    D. Pulque
    (this multiple choice question has been scrambled)
  135. What is Secco Herrerano? 

    A. A Brazilian spirit produced form sugarcane juice. 
    B. A Mexican spirit produced from piloncillo sugar. 
    C. A spirit distilled from sugar beets.
    D. A sugarcane-based spirit produced in Panama.
    D. A sugarcane-based spirit produced in Panama.
    (this multiple choice question has been scrambled)
  136. Which of the following statements is true concering the different styles of Vodka? 

    A. Vodka made from potatoes is one of the lightest styles of Vodka. 
    B. Vodka made from potatoes is full-bodied and rich.
    C. Vodka made from corn tends to be very rich and sweet. 
    D. Vodka made from grain is very light and delicate. 
    B. Vodka made from potatoes is full-bodied and rich.
    (this multiple choice question has been scrambled)
  137. What is the primary flavoring agent for Creme d'Yvette? 

    A. Almonds 
    B. Cinnamon
    C. Coconut 
    D. Violets
    D. Violets
    (this multiple choice question has been scrambled)
  138. Which of the following agencies is the governing body for the production of Tequila? 

    A. Agencia Federal Preventiva
    B. Preboste Oficial Mexicana 
    C. Norma Oficial Mexicana
    D. Norma Preboste Federal 
    C. Norma Oficial Mexicana
    (this multiple choice question has been scrambled)
  139. Which of the following can be used to sweeten liqueurs?

    a.     Sucrose
    b.     Honey
    c.      Corn syrup
    d.     Rectified grape must
    e.     All of the above
    e.     All of the above
  140. Which of the following is the “hot method” of liqueur production?

    A.     Compounding
    B.     Distillation
    C.     Infusion
    D.      Percolation
    B.     Distillation
    (this multiple choice question has been scrambled)
  141. What method would be best to extract the flavor of a fragile and delicate ingredient?

    A.     Infusion
    B.     Distillation
    C.     Maceration
    D.      Percolation
    A.     Infusion
    (this multiple choice question has been scrambled)
  142. The correct definition of a “crème” liqueur is:

    A.     A liqueur with added non-dairy cream
    B.     A very sweet generic liqueur with a very high alcohol content
    C.      A very sweet generic liqueur with concentrated flavor
    D.     A liqueur with added dairy cream
    C.      A very sweet generic liqueur with concentrated flavor
    (this multiple choice question has been scrambled)
  143. In the United States, what distinguishes brandy from fruit-flavored brandies?

    A.      Brandy must contain at least 2.5% sugar by weight.
    B.     Fruit-flavored brandies must be made with grain neutral spirit.
    C.     Brandy must be made with grain neutral spirit.
    D.     Fruit-flavored brandies must contain at least 2.5% sugar by weight.
    D.     Fruit-flavored brandies must contain at least 2.5% sugar by weight.
    (this multiple choice question has been scrambled)
  144. The primary flavoring of Curaçao is...
    Orange
  145. The primary flavoring of Crème de Yvette is...
    Violets
  146. The primary flavoring of Chartreuse is...
    Herbs
  147. The primary flavoring of Crème de Noisette is...
    Hazelnut
  148. The primary flavoring of Advokaat is...
    Egg
  149. The bark of the cinchona tree is also known as what common bitters ingredient?

    A.      Gentian
    B.     Orris
    C.     Quinine
    D.     Anise
    C.     Quinine
    (this multiple choice question has been scrambled)
  150. The best type of ice to use for serving spirits in highballs is:

    A.     Shaved ice
    B.     Large, dense cubes
    C.     Small, hollow cubes
    D.      Cracked ice
    B.     Large, dense cubes
    (this multiple choice question has been scrambled)
  151. Which mixing procedure would be the best for making a Bloody Mary?

    A.     The building procedure
    B.      The stir procedure
    C.     The rolling procedure
    D.     The shake/strain procedure
    C.     The rolling procedure
    (this multiple choice question has been scrambled)
  152. What is the defining characteristic of a Gibson cocktail?

    A.     It is garnished with an olive
    B.      It is garnished with a cocktail onion
    C.     It is made with dry vermouth
    D.     It is made with sweet vermouth
    B.      It is garnished with a cocktail onion
    (this multiple choice question has been scrambled)

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