Columbia Bartending Agency Exam
Built versus Shaken Drinks - *answers *Built Drink:
- made by pouring the components over ice in the glass that it will be served in
- dilution is minimal as a result and chilling occurs as the drink sits in the ice
Shaken Drinks:
- are made by pouring its components into a shaking tin with ice
- liquid is trained into its serving vessel
How can you increase the rate of chilling and dilution in a built drink? - *answers *By
stirring before serving
Are built of shaken drinks better suited for drinks with several components? why? -
*answers *shaken drinks because it is a more rigorous process than building and
stirring
Washline - *answers *is the location that the cocktail fills up to in a particular glass.
What determines the placement of the washline? - *answers *the total volume of each
drink
What does the accuracy of a washline tell you versus its consistency? - *answers *- the
accuracy gives you confidence that you successfully included all of the ingredients with
their intended volumetric amounts
- the consistency of the wash line ensures that you are serving the same amount of
liquid to each customer when they order the same drink
Base unit for measuring out ingredients in a cocktail - *answers *ounce
2 primary options for measuring ounceage - *answers *- the jigger
- the pour top
Relationship between jigger width and error in measurement - *answers *- the narrower
the jigger, the less error in measurement as a slight change in washline in the jigger
corresponds to a less significant change in liquid volume
jigger versus pour top - *answers *- a jigger is slower, but more accurate
- a pour top is timed and faster, but less accurate
What are pour tops, aka speed pourers, best for? - *answers *- best for high traffic
events and venues where jiggers might begin to slow you down
In what position are pour tops supposed to have a constant flow rate of liquid through
the spot - *answers *- when the liquid bottle is fully inverted
, Columbia Bartending Agency Exam
What are two ways of expressing the amount of alcohol in a substance? - *answers
*ABV and Proof
ABV - *answers *(alcohol by volume)
- is expressed as a percentage and indicates the percent of the substance that is
alcohol per each unit of volume
Proof - *answers *- is expressed as a number and is equal to twice the ABV percentage
If a liquor is 50% ABV, what is the equivalent way of describing it by proof? - *answers
*100 Proof
Instead of considering how many drink orders a guest has made, what should
bartenders monitor for? - *answers *the number of standard drinks their customers
have consumed
standard drink - *answers *contains 14 grams (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
What is intoxication measured by? - *answers *BAC (blood alcohol content)
What does the BAC indicate? - *answers *- the amount of alcohol in the bloodstream
as a percentage
What is the BAC legal limit in the US that results in a DUI? - *answers *0.08% (except
in Utah, where it is 0.04%)
What is the average elimination rate from alcohol that is being metabolized per hour? -
*answers *0.015% per hour
What are the 7 primary factors that affect an individual's BAC and intoxication -
*answers *1) biological sex/corresponding hormone levels
- biological males typically have more alcohol dehydrogenase to break down alcohol
- hormone levels right before menstruation are associated with higher BACs for the
same amount of alcohol
2) metabolic rate
3) size/weight
- the less you weigh, the higher BAC you will have after consuming a given amount of
alcohol
4) food consumption
Built versus Shaken Drinks - *answers *Built Drink:
- made by pouring the components over ice in the glass that it will be served in
- dilution is minimal as a result and chilling occurs as the drink sits in the ice
Shaken Drinks:
- are made by pouring its components into a shaking tin with ice
- liquid is trained into its serving vessel
How can you increase the rate of chilling and dilution in a built drink? - *answers *By
stirring before serving
Are built of shaken drinks better suited for drinks with several components? why? -
*answers *shaken drinks because it is a more rigorous process than building and
stirring
Washline - *answers *is the location that the cocktail fills up to in a particular glass.
What determines the placement of the washline? - *answers *the total volume of each
drink
What does the accuracy of a washline tell you versus its consistency? - *answers *- the
accuracy gives you confidence that you successfully included all of the ingredients with
their intended volumetric amounts
- the consistency of the wash line ensures that you are serving the same amount of
liquid to each customer when they order the same drink
Base unit for measuring out ingredients in a cocktail - *answers *ounce
2 primary options for measuring ounceage - *answers *- the jigger
- the pour top
Relationship between jigger width and error in measurement - *answers *- the narrower
the jigger, the less error in measurement as a slight change in washline in the jigger
corresponds to a less significant change in liquid volume
jigger versus pour top - *answers *- a jigger is slower, but more accurate
- a pour top is timed and faster, but less accurate
What are pour tops, aka speed pourers, best for? - *answers *- best for high traffic
events and venues where jiggers might begin to slow you down
In what position are pour tops supposed to have a constant flow rate of liquid through
the spot - *answers *- when the liquid bottle is fully inverted
, Columbia Bartending Agency Exam
What are two ways of expressing the amount of alcohol in a substance? - *answers
*ABV and Proof
ABV - *answers *(alcohol by volume)
- is expressed as a percentage and indicates the percent of the substance that is
alcohol per each unit of volume
Proof - *answers *- is expressed as a number and is equal to twice the ABV percentage
If a liquor is 50% ABV, what is the equivalent way of describing it by proof? - *answers
*100 Proof
Instead of considering how many drink orders a guest has made, what should
bartenders monitor for? - *answers *the number of standard drinks their customers
have consumed
standard drink - *answers *contains 14 grams (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
What is intoxication measured by? - *answers *BAC (blood alcohol content)
What does the BAC indicate? - *answers *- the amount of alcohol in the bloodstream
as a percentage
What is the BAC legal limit in the US that results in a DUI? - *answers *0.08% (except
in Utah, where it is 0.04%)
What is the average elimination rate from alcohol that is being metabolized per hour? -
*answers *0.015% per hour
What are the 7 primary factors that affect an individual's BAC and intoxication -
*answers *1) biological sex/corresponding hormone levels
- biological males typically have more alcohol dehydrogenase to break down alcohol
- hormone levels right before menstruation are associated with higher BACs for the
same amount of alcohol
2) metabolic rate
3) size/weight
- the less you weigh, the higher BAC you will have after consuming a given amount of
alcohol
4) food consumption
