LESSON 5 – ASSIGNMENT

1. With the aid of diagrams, explain a process for ordering and recording liquor received into a cellar.

2. Compose a detailed wine list for all liquor and wines to be offered at:

• An expensive a la carte restaurant
• A basic family catering restaurant.
  3. How does ale differ to lager? Explain in 2-3 sentences.

  4. What is the difference between malt whisky and grain whisky? Explain in 2-3 sentences.

  5. List 5 reasons why it is important to know the ingredients/flavours of liqueurs.

  6. Name 3 different spirits and list up to 5 ways each might be used differently for alcoholic beverages.

  7. Suggest four different alcoholic drinks that are appropriate for each of the following situations:

• Pre-dinner drinks in a hotel lobby bar
• Drinks to accompany a main meal of seafood
• Drinks to accompany a main meal of steak and vegetables
• Drinks to accompany a main meal of pasta
• Drinks to accompany an informal barbeque with a variety of both vegetarian and meat

  foods.

• After dinner drinks to have at the end of an a la carte restaurant meal.

  8. Submit the list you compiled in your set task.