1 Flashcards
(153 cards)
1
Q
What is the purpose of the sommelier guidelines?
A
To determine the candidate’s theoretical knowledge of the wine and beverage sectors, gastronomy, and their relation to the sommelier profession.
2
Q
What types of questions are included in the example exam structure?
A
- Visual questions
- Multiple-choice questions
- Short answer questions
- Matching
3
Q
True or False: The total number of questions in the exam can range from 60 to 100.
A
True
4
Q
Fill in the blank: The exam includes a maximum of _____ visual questions.
A
15
5
Q
What are the main components assessed in the blind tasting grid?
A
- Appearance
- Nose
- Taste
- Conclusions
6
Q
What does the clarity descriptor in the appearance section refer to?
A
Clear or Cloudy
7
Q
What does the term ‘main aroma groups’ refer to in the context of wine tasting?
A
Categories of aromas such as citrus, floral, spicy, and herbaceous.
8
Q
What are the different levels of acidity in wine?
A
- Low: Gentle, Soft
- Medium: Balanced, Moderate
- High: Pronounced, Aggressive
9
Q
What are the classifications of wine body?
A
- Light
- Medium
- Full
10
Q
What factors are considered in the conclusions section of the blind tasting?
A
- Indications of vinification style
- Climate
- Grape variety
- Appellation
- Age range
- Name of the wine
- Producer
- Quality
- Ageing potential
11
Q
In the context of cocktail service, what should a sommelier do first?
A
Take / confirm the order.
12
Q
Fill in the blank: A sommelier may ask the guest about personal preferences regarding the cocktail while respecting the _____ .
A
mise en place
13
Q
What are the descriptors for wine intensity?
A
- Low: Gentle, Muted
- Medium: Moderate
- High: Pronounced, Upfront
14
Q
What types of beverages are covered under practical details of the sommelier profession?
A
- Wine
- Beer
- Spirits
- Sake
- Cigars
- Coffee
- Tea
- Water
15
Q
True or False: All documents related to the exam must be proof-read to ensure no duplication or errors.
A
True
16
Q
What is the purpose of the cocktail service grid?
A
To prepare and present classic cocktails to guests.
17
Q
List the main taste groups that should be identified during wine tasting.
A
- Sweetness
- Acidity
- Bitterness
- Umami
- Heat
- Fat
18
Q
What does the term ‘viscosity’ refer to in wine tasting?
A
The thickness or body of the wine, categorized as Low, Medium, or High.
19
Q
Fill in the blank: The sommelier should provide a description of the recommended course/dish, including its _____ and structure components.
A
flavour
20
Q
What should be included in the communication assessment of a sommelier?
A
The ability to communicate an overall impression of the wine using full sentences.
21
Q
What is the maximum percentage variance allowed in the question structure for the exam?
A
5 – 10%
22
Q
What are the descriptors for the main taste groups in wine?
A
- Citrus
- Floral
- Spicy
- Herbaceous
23
Q
What is the first step a sommelier should take when servicing a cocktail?
A
Take / confirm the order.
24
Q
What should a sommelier do if they do not know a cocktail recipe?
A
They may ask the guest how to make the recipe.
25
What should a sommelier check regarding the cocktail shaker and tools?
Check shaker and tools for cleanliness.
26
What must a sommelier ensure when choosing a cocktail glass?
Choose the appropriate cocktail glass.
27
How should a sommelier handle ice when preparing a cocktail?
Use tongs or a scoop for ice.
28
What is important to check regarding the condition of the cocktail glass?
Ensure the glass is not chipped or stained.
29
What is crucial about measuring ingredients for a cocktail?
Measure the ingredients correctly as per the recipe.
30
What should a sommelier do if a guest requests a cocktail preference that differs from the classic method?
State the classic method and the reason for the variation.
31
What is recommended for preparing and placing the garnish?
Use tongs wherever possible.
32
What should a sommelier do to ensure the cocktail looks professional?
Ensure that the outside of the glass is clean.
33
How should a sommelier taste the cocktail before serving?
Use a small environmentally sustainable straw.
34
What should a sommelier do when serving the cocktail?
Place the coaster and serve the cocktail without spilling.
35
What is the purpose of tidying the workstation?
To prepare it for the next order.
36
What should a sommelier demonstrate during the cocktail preparation process?
Communicate/describe the recipe and method.
37
What should a sommelier do if asked by the guest regarding food recommendations?
Provide a brief description and rationale for the food match.
38
What is the recommended temperature for serving the Riesling in the example provided?
+10-11°C/50-52°F; No need for aeration.
39
What are the key components to consider for food and beverage pairing?
Flavor, aroma, texture.
40
What is the significance of having a harmonious progression of wines?
To create a flow through the whole menu.
41
What should a sommelier consider regarding the price of food and beverages?
The relationship between the price of both.
42
What is optional for the sommelier when upselling beverages?
Provide product, origin, and producer.
43
What should a sommelier do before pouring sparkling wine?
Check the condition of the glassware.
44
What is the purpose of cutting the capsule foil when opening a wine bottle?
To do so in a tidy manner, below the bottle rim.
45
What is the correct technique for opening a bottle of sparkling wine?
Points bottle away from evaluators and opens elegantly.
46
What should the sommelier do after pouring the wine?
Wipe around the bottle's neck and the top of the bottle.
47
How should a sommelier pour wine into glasses?
Pours even amounts in each glass, without spills.
48
What is the maximum number of pours allowed per glass?
Maximum two pours before moving to the next glass.
49
What should be checked for faults before serving wine?
The wine should be checked for faults before serving
## Footnote
This includes assessing the wine's smell and appearance.
50
What is the approximate pouring size for each glass?
Approx 80 - 150 ml
## Footnote
The exact amount depends on the size of glassware and the number of guests.
51
How many pours are allowed per glass?
Maximum two pours per glass
52
What is the correct way to handle the wine bottle?
Always carry the bottle by hand, never roll it on a gueridon
53
What is the point structure for the amount of wine left in the bottle?
0% remaining --> 10 points; <5% remaining --> 5 points; >5% remaining --> 0 points
54
What should be the condition of glassware before serving wine?
Glassware should be clean and not chipped
55
What items should be on the gueridon during wine service?
* Bottle of wine
* Coasters (two)
* One tasting glass
* Serviette
* Tray
56
What should the sommelier do after pouring wine?
Wipe the bottle lip with a napkin after each pour
57
What should be done with the cork after extraction?
Check condition for faults and place it on a coaster
58
What should be done before tasting the wine?
Ask the host's permission before sampling their wine
59
What is the purpose of decanting wine?
To ensure that the wine served does not contain sediment
60
What should be used to light the candle during decanting?
Matches only
61
What is the maximum number of trips allowed between the station and gueridon?
Maximum of 2 trips for regular size bottles and 3 for Magnums
62
What should the sommelier do with the capsule foil?
Cut it in a tidy manner below the bottle's bottom rim and place it in their pocket
63
What is the required dress code for a sommelier?
Pressed dark suit or professional uniform
64
What should be avoided in a sommelier's personal appearance?
Excessive jewelry and strong perfumes
65
Fill in the blank: The sommelier must use a _______ to transport glassware.
tray
66
What should be done to the bottle neck and cork surface?
Wipe with a napkin
67
What should be the focus of guest interaction?
Establish a professional relationship and enhance the guest experience
68
What is the protocol for serving wine to guests?
Serve guests before the host, clockwise around the table
69
What must the sommelier demonstrate when using tools?
Proficient dexterity and knowledge of elegant handling
70
What should be done with the decanter before use?
Check if the decanter is clean and spotless
71
What should the sommelier do after pouring the host a tasting sample of wine?
Wipe the bottle with the wine napkin
72
What is the first step in decanting wine from a bottle resting on its side?
Smell the wine before conditioning the decanter by pouring a sample into a tasting glass.
73
What should be avoided when conditioning the decanter for an upright bottle?
Avoid conditioning the decanter if the bottle is standing.
74
What is the purpose of wiping the top and neck of the wine bottle?
To ensure cleanliness before serving.
75
What should a sommelier do if the wine is found to be faulty after tasting?
Ask the host if they would like a new bottle.
76
When decanting, what is the correct angle for holding the bottle?
The decanter must be held at an angle to minimize noise.
77
What is the recommended action to check for sediment in the wine?
Decant over a light source.
78
What should be done with the cork after it is removed from the bottle?
Present the cork to the host on a coaster.
79
True or False: The sommelier should serve the host before serving the other guests.
False.
80
What is the maximum amount of wine that should be poured into each glass?
Approx 80 - 150 ml.
81
What should a sommelier do after each pour from the decanter?
Wipe the decanter lip with a napkin.
82
Fill in the blank: The sommelier must ask before removing the ______ from the table.
cork.
83
What items should be included in the setup for serving sparkling wine?
* Coaster for bottle
* Coaster for cork
* Coaster for bucket
* Two napkins
* Tasting glass
* Bucket with ice and water
84
What should be done with the wire cage when opening a sparkling wine bottle?
The wire cage may be left on while opening the bottle.
85
What is the correct way to open a bottle of sparkling wine?
Point the bottle away from guests and control the cork at all times.
86
What should the sommelier do if the wine is found faulty after tasting?
Ask the host if they would like a new bottle.
87
What should the sommelier do with the cork and plaque de muselet after opening a sparkling wine?
Present them to the host on a coaster.
88
What is the guideline for serving wine to guests?
Serve guests before the host.
89
What should a sommelier do if there is wine left in the bottle after serving?
Ask the host if they would like the bottle on ice.
90
What is the recommended action after serving wine to avoid spills?
Pour even amounts of the wine in each glass without spills.
91
What is the purpose of the identifying beverages grid?
To analyze, evaluate and identify an alcoholic beverage to determine its origin and identity.
92
What is the fermentation base for Gin/Genever?
Grain.
93
What is the fermentation base for Grappa?
Grape Pomace.
94
What type of beverage is Vermouth classified as?
Aromatized Wine.
95
True or False: A sommelier should check the condition of the guests' glassware.
True.
96
Identify the origin of 'Zacapa XO'.
Guatemala.
97
What is the fermentation base for Sake?
Rice.
98
What is the distillation base of 'Kome Sōchū'?
Rice
99
What is the distillation base of 'Imo Sōchū'?
Sweet Potato
100
What type of spirits does 'Eau de Vie' refer to?
Fruit Spirits
101
What is the distillation base of Calvados?
Apples/Pears
102
What is the distillation base of Single Malt Whisky?
Barley
103
What is the distillation base of Rye Whisky?
Rye
104
What is the distillation base of Bourbon?
Corn
105
True or False: Bourbon must contain at least 51% corn.
True
106
What is the category of a spirit that has been sweetened and may not use the fermentation base for flavor?
Liqueur
107
What distillation base is used for Cream Liqueur?
Grain
108
What is the distillation base of Vodka?
Grain
109
What is the distillation base of Awamori?
Rice
110
What is the distillation base of Fino Sherry?
Grape Wine
111
What is Mistella made from?
Grape Must
112
Fill in the blank: 'Grappa' is made from _______.
Grape Pomace
113
What is the distillation base of Gin?
Grain (sometimes other bases like grape wine)
114
What aromatic components are commonly found in Anise Infused Spirits?
Anise, Wormwood, Fennel, Star Anise, Peppermint
115
What is the distillation base of Sōchū?
Varies (Rice, Barley, Sweet Potato, Brown Sugar, Buck Wheat)
116
What is the distillation base of Grain Spirits?
Grain
117
What is the distillation base of Rhum Agricole?
Sugar Cane Juice
118
What is the distillation base of Tequila?
Agave
119
What type of beverages does 'Pomace Spirits' refer to?
Spirits made from grape pomace
120
What is the distillation base of 'Raki'?
Grape Wine
121
What is the distillation base of 'Tsipouro'?
Grape Pomace
122
What is the origin of 'Chartreuse Jaune'?
France
123
What is the brand name of a popular Single Malt Whisky?
Laphroaig
124
What is the brand name of a popular Bourbon?
Old Rip Van Winkle
125
What is the distillation base of 'Kokuto Sōchū'?
Brown Sugar
126
What is the distillation base of 'Soba Sōchū'?
Buck Wheat
127
What is the distillation base of 'Kuri Sōchū'?
Sake Lees
128
What is the distillation base of 'Mezcal'?
Agave
129
What is the distillation base of 'Rum'?
Sugar Cane or Molasses
130
What is the distillation base of 'Cachaça'?
Sugar Cane
131
Fill in the blank: 'Pisco' is a type of _______.
Brandy
132
What is the distillation base of 'Chacha'?
Grape Pomace
133
What is the aromatic component of 'Limoncello'?
Lemon
134
What is the brand name of a popular Vodka?
Smirnoff
135
What is the brand name of a popular Herb Liqueur?
Chartreuse
136
What is the distillation base of 'Rye Whiskey'?
Rye
137
What is a Herb Liqueur?
A liqueur made from herbs, typically using grape wine, grain, or sugar cane as a base.
## Footnote
Examples include Chartreuse, Sambuca, and Galliano.
138
What are the primary ingredients in Fruit Liqueurs?
Fruits
## Footnote
Examples include Limoncello and Curaçao.
139
What is a Berry Liqueur?
A liqueur made from berries.
## Footnote
Examples include Lakka, Chambord, and Mirto.
140
What type of ingredients are used in Flower Liqueurs?
Flowers
## Footnote
Examples include St-Germain and Creme de Violette.
141
What is a Honey Liqueur?
A liqueur made from honey or whisky.
## Footnote
Examples include Drambuie and Irish Mist.
142
What are Cream/Emulsion/Egg Liqueurs typically made from?
Whiskey and fruits.
## Footnote
Examples include Baileys and Amarula.
143
What is a Nut/Kernel Liqueur?
A liqueur made from nuts, chocolate, or coffee.
## Footnote
Examples include Frangelico and Kahlua.
144
What are Vegetal Liqueurs made from?
Plant-based materials.
## Footnote
Examples include liquorice and agave.
145
What is a Vegetable Liqueur?
A liqueur made from vegetables.
## Footnote
Examples include cucumber and chili liqueurs.
146
What is the base ingredient for Aperitif Bitters?
Grape wine or grain.
## Footnote
Examples include Campari and Aperol.
147
What are Digestif Bitters?
Bitters consumed after a meal to aid digestion.
## Footnote
Examples include Amaro and Fernet.
148
What is Vermouth classified as?
An aromatized wine made from grape wine and various botanicals.
## Footnote
Examples include Punt e Mes and Martini.
149
What distinguishes Mistellas from Fortified Wines?
Mistellas are made from unfermented fruit must with added alcohol, preventing fermentation.
## Footnote
Fortified wines are fortified during or after fermentation.
150
What is Junmai Daiginjo-shu?
A type of sake made from rice with no added alcohol.
## Footnote
Primarily produced in Japan.
151
What are the sub-levels in the Sake category?
Tokubetsu, Koshu, Genshu, Kijoshu, Nigori, Happo-shu, Taru-zake, Nama, Kimoto, Yamahai.
## Footnote
These represent different production methods and styles.
152
True or False: Fortified wines include Sherry and Port.
True
## Footnote
Sherry, Port, and Madeira are examples of fortified wines.
153
What are the main groups of taste and aroma descriptors?
Floral, Fruity, Earthy, Chemical, Herbaceous, Vegetal, Spice, Wood-derived, Confectionary, Umami, Nuts & Kernels, Lactic, Microbiological, Animal, Tertiary/Aged, Baked, Oxidative, Reduction/Reductive, Maturity.
## Footnote
These descriptors help in the evaluation of wine and beverages.
