In Canada, the malted grain most commonly used in the fermentation process to produce beer is barley.

In beer production, fermentation is a natural process from the addition of brewer’s yeast to the wort. During fermentation the sugars are converted into starch.

Beer is normally divided into two broad categories: lagers, which use bottom fermenting yeast and ales which use top fermenting yeast.

During the fermentation of wine, the yeast is killed when the level of alcohol reaches 14%.

The colour of wine is determined by the variety of grapes used and the manner in which it is processed. Wines are normally classified by colour as red, white, and blush.

California Burgundy is an example of a generic wine.

Distillation is the process by which alcohol is removed from the fermented liquid.

In Canada the Gay-Lussac method is used to express alcohol as a percentage by volume of the liquid.

Canadian Club is an example of a call brand of rye.

Before establishing quality standards for alcoholic beverages, one must first weigh several considerations, including product cost, customer preference and product popularity, among others.

If the restaurant has a high level of draught beer sales, it is NOT necessary to clean the draft lines.

In Canada, the government liquor authority controls the sale of alcohol beverages in each province and territory.

The periodic order method requires that order dates be fixed so that there are equal operating periods between order dates.

In addition to beer and wine, the third classification of beverages is

The primary goal of receiving control is to ensure that you receive exactly what you ordered.

When receiving beverages, one of the basic standard procedures is to record the invoice on the Beverage Receiving Report.

Alcoholic beverages are among the items in hotels and restaurants that are the most prone to theft by those who are inclined to steal. Unless appropriate steps are taken, beverage products may disappear.

To maintain high quality, unpasteurized beers should be stored at 4 degrees celsius.

Spirits should not be stored upright and should be stored on their sides to ensure their quality for unlimited periods.

Bottled beer and wine should be kept away from light because light adversely affects product life.

As a general rule, red wines should be stored at room temperature (18 degrees Celsius)

A special purpose bar, often called a banquet bar, is a bar set up for special events.

Empty spirit and wine boxes should be stored in the secure storerooms for later use when issuing beverages.

Good records are essential for management to control beverages, track costs, and change drink menu items to ultimately maximize profits.

In many establishments, a form know as a ____________ is filled out daily by the individual responsible for receiving beverages.

The beverage Receiving Report must include columns for listing _________ and their values for dividing purchases into essential categories.

The degree of moisture in the air is of significance only for those beverages purchased and stored in

For controlling issues, no beverage should ever be issued without