Be Prepared to Discuss the Following

H&T Ch 10 Beverages

Be Prepared to Discuss the following: 1. List and describe the main grape varieties. 2. Suggest appropriate pairings of wine with food. 3. Identify the various types of beer. 4. List the types of spirits and their main ingredients. 5. Explain a restaurant’s liability in terms of serving alcoholic beverages.

1. Why is champagne served in fluted glasses? 2. How are alcoholic beverages categorized?

Take the Quiz Go online to the University of Pennsylvania Museum of Archeology and Anthropology (www.museum.upenn.edu/new/exhibits/online_exhibits/wine/wineintro.html). Here you will find information on the history of wine throughout the ages. Included in the site is a simple and informative wine history quiz.

1. What are the names of the main white and red grape varieties used to make wine? 2. Cabernet Sauvignon is best served with ______. 3. Chardonnay is best served with ______. 4. Why does a wine taster swirl the wine around the glass before tasting it? 5. What is the general guideline of serving wine with food?

Describe the process of wine tasting. p. 285

Beer played a vital role in United States history. Discuss why beer and other alcoholic beverages were necessary to the economic (and social) growth of the Americas. p. 286 List the 6 general guidelines to pairing wine and food.

1. Describe the different types of beer. 2. Describe the various spirits.

1. Describe the bar setup. 2. What is the average beverage pouring cost percentage? 3. What is a trend in sports bars? 1. How many people die each year in the United States as a result of alcohol-related auto accidents? 2. Why is early intervention important to prevent underage drinking? 3. Discuss the problems relating to alcohol abuse and underage drinking.

Read the case study on page 306 1 What are some suggestions for training staff to handle unusual circumstances? 2. How do you ensure that suppliers are delivering the product at the price quoted? 3. What do you do with lazy employees? 4. What do you do with irresponsible employees? 5. How do you deal with employees who steal?

Key Words and Concepts Beer (Page 289) Brandy (Page 293) Champagne (Page 281) Clarified (Page 283) Cognac (Page 294) Dram shop legislation (Page 304) Fining (Page 283) Fortified wines (Page 282) Hops (Page 289) Malt (Page 289) Mashing (Page 291) Nonalcoholic beverages (Page 295) Prohibition (Page 292) Proof (Page 291) Sparkling wine (Page 281) Spirits (liquor) (Page 291) Vintage (Page 283) White spirits (Page 293) Wort (Page 291) Yeast (Page 289)

1. What is the difference between fortified and aromatic wines? In what combination is it suggested to serve food and wine and why? 2. What is the difference between a stout and a pilsner? 3. Name and describe the main types of spirits. 4. Why have nonalcoholic drinks increased in popularity? 5. What difficulties do bar managers face when serving alcohol? 6. Describe the origin of coffee. 7. Describe the proper procedure for handling and serving champagne. 8. Describe a typical bar setup. 9. What are the problems relating to alcoholic beverage drinking and how can they be avoided? Do Internet Exercises 1&2 p. 309.