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2011
September
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Module 8 - The Art of Serving
Module 8 - The Art of Serving
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What type of decanter is best?
A lightweight one with a flat bottom and narrow opening
A heavy one with a flat bottom and wide opening
A lightweight one with a rounded bottom and square opening
A crystal decanter
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The proper way of removing the cork is:
Center the coil on the cork and lower until the corkscrew peaks through the cork at the bottom before pulling up
Center the coil on the cork and spiral down until the first ratchet, then when the second is approached, pull up
Using a knife, stab the cork and start twisting up
Center the coil on the cork and lower to the first ratchet and pull up
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If planning to serve an old red wine, what should you do the day before decanting?
Give it a good shake to disperse the sediment into the wine
Store the wine on its side so the sediment will be easy to remove
Open the wine to let it breathe
Store the wine upright so the sediment will settle to the bottom
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Which of the following is the correct method for preparing and decanting the wine?
Bless the decanter, remove the foil, slowly extract the cork, pour the wine into the decanter slowly until the sediment reaches the neck, then stop and serve
Remove the foil, slowly extract the cork, bless the decanter, pour the wine into the decanter slowly until the sediment reaches the neck, then stop and serve
Remove the foil, extract the cork, pour the wine into the decanter quickly until the sediment comes out of the bottle, then serve the wine that is remaining in the bottle
Remove the foil, extract the cork quickly so it pops, pour the wine into the decanter and continue pouring after the sediment reaches the neck of the bottle
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Which of the following could harm wines that you intend to store or cellar?
All of the above
A warm environment
Direct sunlight
Vibrations
No humidity
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When pouring bubbly:
Pour in one slow pour
Pour quickly in 2 small pours; the second will help to dissolve the bubbles from the first pour
Pour in one fast pour
Pour a little bit at a time and wait until the bubbles begin to subside to fill up
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Decanting some wines may be beneficial in “taming their young aggressive flavours”. Which of the following would this apply to?
A light-weight red wine
Cheap white wine
A full-bodied red wine
A rosé
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Which of the following statements is true?
Only white wines should be chilled
Red wines should be kept in an ice bucket, as should white wines
Only white wines should be decanted
Red wines are better kept in an insulated wine cooler than ice bucket
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What does “blessing” the decanter refer to?
Pouring some wine in the bottle and swirling it to remove any substances that may be left over
Rinsing it with vinegar before use
Pouring the first glass of the meal/day from the decanter
Taking it out of the cupboard for the first time in awhile
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With subtly flavoured foods, the following type of wine should be served:
A light-weight wine
A very acidic wine
A very sweet wine
A full-bodied wine
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