FSM EXAM 3 ACTUAL TEST BANK FULL
SOLUTION WITH TESTED QUESTIONS AND
ANSWERS
●● Four measuring devices commonly used by bartenders are?
Answer: 1. Shot glasses
2. Jiggers
3. Pourers
4. Automated dispensers
●● Plain shot glass
Answer: Holds a predetermined quantity when filled to the rim
●● Lined shot glass
Answer: Similar to a plain shot glass, but a line is etched around the
glass below and parallel to the rim.
●● The jigger
Answer: A jigger is a double-ended stainless steel measuring device,
each end of which resembles a shot glass. The two measuring devices
that make up the jigger are of different sizes-one may hold 1 ounce and
the other 1 1/2 ounces.
,●● The pourer
Answer: A pourer is a device, fitted on top of a bottle, that measure the
quantity poured from the bottle, limiting that quantity to a predetermined
amount.
●● Automatic pouring systems
Answer: All automatic pouring systems are designed to regulate the
amount of liquor transferred from the bottle to the glassware. The most
common method has a special pourer that fits on each bottle; this is then
used in conjunction with a ring or collar that slides over the pourer and
activates it. Most of these rings or collars are attached to the cash
register or to a piece of hardware that is designed to take the place of the
cash register. Also available in a wireless version.
●● The automated dispenser
Answer: Pours and sometimes makes the drinks
●● Free pour
Answer: This is a method by which bartenders pour without using any
device to measure quantity other than with their own judgement or
eyesight.
●● Important to set standards in a bar for amount of alcohol/mixer
(standardized recipes) served as well as glassware used.
Answer:
, ●● Standard drink recipes
Answer: Must be established so that bar personnel will know the exact
quantity of each ingredient to use in order to produce any given drink.
●● Mixed drinks/cocktails
Answer: Many of which involve several ingredients that must be
combined in a specific way for the drink to be right.
●● 750mL bottle=
Answer: 25.4 ounces
●● 1 liter bottle=
Answer: 33.8 ounces
●● In most establishments the cost-to-sales ratio:
Answer: For cocktails and mixed drinks will run between 15-25%, for
beer 25-35% and for wine 40-50%
●● A basic prerequisite to monitoring beverage production is selecting
the means to be used for observing employee performance. Essentially
there are four possibilities:
Answer: 1. A manager can personally observe bar operations on a
regular basis.
SOLUTION WITH TESTED QUESTIONS AND
ANSWERS
●● Four measuring devices commonly used by bartenders are?
Answer: 1. Shot glasses
2. Jiggers
3. Pourers
4. Automated dispensers
●● Plain shot glass
Answer: Holds a predetermined quantity when filled to the rim
●● Lined shot glass
Answer: Similar to a plain shot glass, but a line is etched around the
glass below and parallel to the rim.
●● The jigger
Answer: A jigger is a double-ended stainless steel measuring device,
each end of which resembles a shot glass. The two measuring devices
that make up the jigger are of different sizes-one may hold 1 ounce and
the other 1 1/2 ounces.
,●● The pourer
Answer: A pourer is a device, fitted on top of a bottle, that measure the
quantity poured from the bottle, limiting that quantity to a predetermined
amount.
●● Automatic pouring systems
Answer: All automatic pouring systems are designed to regulate the
amount of liquor transferred from the bottle to the glassware. The most
common method has a special pourer that fits on each bottle; this is then
used in conjunction with a ring or collar that slides over the pourer and
activates it. Most of these rings or collars are attached to the cash
register or to a piece of hardware that is designed to take the place of the
cash register. Also available in a wireless version.
●● The automated dispenser
Answer: Pours and sometimes makes the drinks
●● Free pour
Answer: This is a method by which bartenders pour without using any
device to measure quantity other than with their own judgement or
eyesight.
●● Important to set standards in a bar for amount of alcohol/mixer
(standardized recipes) served as well as glassware used.
Answer:
, ●● Standard drink recipes
Answer: Must be established so that bar personnel will know the exact
quantity of each ingredient to use in order to produce any given drink.
●● Mixed drinks/cocktails
Answer: Many of which involve several ingredients that must be
combined in a specific way for the drink to be right.
●● 750mL bottle=
Answer: 25.4 ounces
●● 1 liter bottle=
Answer: 33.8 ounces
●● In most establishments the cost-to-sales ratio:
Answer: For cocktails and mixed drinks will run between 15-25%, for
beer 25-35% and for wine 40-50%
●● A basic prerequisite to monitoring beverage production is selecting
the means to be used for observing employee performance. Essentially
there are four possibilities:
Answer: 1. A manager can personally observe bar operations on a
regular basis.
