Columbia Bartending Exam Questions And Answers

Columbia Bartending Exam Questions And Answers cocktail any alcoholic beverage that balances flavors and ingredients 2 main types of drinks and their distinctions BUILT: - made by pouring components over ice in the glass it will be served in - minimal dilution, chilling occurs as drink sits in ice - stir to increase dilution and chilling before serving - typically only a few ingredients SHAKEN: - made by pouring components into a shaking tin with ice - shaken and strained over new ice into serving glass - typically more ingredients purpose of measuring ingredients controls the balance of flavors and alcohol wash line location that the cocktails fill up to in a particular glass; placement is determined by each drink's total volume importance of wash line accurate placement of this gives confidence that all ingredients were included with their intended amounts; consistency of this ensures the same amount of liquid is served to each customer ordering the same drink tools of measurement 1. jigger (Japanese-precision, bell, single-basin) 2. pour top/speed pourers ABV alcohol by volume, indicates % of substance that is alcohol per each unit of volume proof # = 2 * ABV (%) relationship of ABV and proof two ways of expressing the amount of alcohol in a substance; proof is twice the ABV percentage significance of a standard drink helps the bartender monitor the amount of alcohol a patron has consumed approximate amounts of a standard drink 14 g (0.5 oz) of pure ethanol; 1.5 oz of 40% ABV liquor = 12 oz of 5% ABV beer = 5 oz of 12% ABV wine