The four steps in producing whiskey

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Reference no: EM132191042

1. The boiling point for alcohol is

A. 190°F (88°C).

B. 173°F (78.3°C).

C. 200°F (93°C).

D. 212°F (100°C).

2. The employee in an operation with high wine sales who has extensive knowledge about wine-including the way wine should be stored and how to pair food and wine-is the

A. sommelier.

B. maitre'd.

C. oenologist.

D. wine patron.

3. The first step in malting is

A. drying.

B. steeping.

C. germination.

D. screening.

4. The formula for standardizing the drink size for a drink containing 2 ounces of alcohol when the alcohol amount in a standard drink is 1.5 ounces would be

A. 2.0 oz. × 1.5 oz. = 3 standard drinks.

B. 2.0 oz. / 1.5 oz. = 1.3 standard drinks.

C. 1.5 oz. / 2.0 oz. = 0.75 standard drinks.

D. 1.5 oz. + 2.0 oz. = 3.5 standard drinks.

5. The four steps in producing whiskey are

A. malting, mashing, brewing, and fermenting.

B. malting, smoking, distilling, and fermenting.

C. fermenting, malting, smoking, and aging.

D. malting, fermenting, distilling, and aging.

Reference no: EM132191042

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