ABC BARTENDING SCHOOL COMPLETE EXAM QUESTIONS AND 100%
VERIFIED ANSWERS (PASS GUARANTEE)
1. What is the standard pour for a shot in the US? 1.5 ounces (44ml)
2. What are the primary base spirits used in bartending? Vodka, gin, rum,
tequila, whiskey, and brandy
3. What is the proper way to hold a cocktail shaker? With one hand on top
and one on the bottom, keeping the seal secure while shaking
4. How long should you typically shake a cocktail? 10-15 seconds, until the
shaker becomes frosty
5. What is "free pouring"? Pouring liquor without using a jigger, counting
seconds to measure
6. What temperature should beer be served at? 38-42°F (3-6°C) for most
lagers; 45-50°F for ales
7. What is a "neat" pour? Liquor served at room temperature without ice or
mixers
8. What does "on the rocks" mean? Served over ice
9. What is a "twist" in cocktail terminology? A piece of citrus peel twisted
over a drink to release oils
10. What is the difference between shaking and stirring? Shaking aerates
and chills quickly, stirring gently chills without dilution or cloudiness
11. What is a jigger? A measuring tool for spirits, typically 1.5 oz on one side
and 0.75 oz on the other
12. What is a muddle? Pressing ingredients (herbs, fruit) to release flavors and
oils
13. What is simple syrup? A mixture of equal parts sugar and water, dissolved
and cooled
,14. What is the proper way to garnish a drink? Secure, fresh, edible, and
appropriate to the cocktail's flavors
15. What are bitters? Concentrated flavoring agents made from herbs, fruits,
and spices in alcohol
16. What is a float? Liquor carefully poured on top of a drink to create a layer
17. What does "up" mean? Shaken or stirred with ice, then strained into a
glass without ice
18. What is a Boston shaker? A two-piece shaker with a mixing glass and
metal tin
19. What is a Hawthorne strainer? A strainer with a coiled spring that fits
over a shaker or mixing glass
20. What is vermouth? A fortified wine flavored with botanicals, available in
sweet and dry varieties
21. What is the purpose of a bar spoon? Stirring cocktails, measuring small
amounts, and layering drinks
22. What is a cocktail vs. a mixed drink? A cocktail contains three or more
ingredients; a mixed drink may have just two
23. What is proof? A measurement of alcohol content; proof is twice the
percentage of alcohol by volume
24. What is ABV? Alcohol By Volume - the percentage of alcohol in a
beverage
25. What is a dash? Approximately 1/8 teaspoon or 6-8 drops
26. What is rimming a glass? Coating the rim with salt, sugar, or other
ingredients
27. What is a chaser? A drink consumed immediately after a shot to ease the
taste
28. What is call liquor? Mid-tier brands that customers request by name
29. What is well liquor? House brands used when no specific brand is
requested
30. What is top-shelf liquor? Premium, higher-quality spirits
31. What is a back? A non-alcoholic drink served alongside a cocktail or shot
, 32. What is bruising a cocktail? Over-shaking or over-stirring, making it
cloudy or diluted
33. What glasses are essential for a bar? Highball, rocks, martini, wine, shot,
pint, and Collins glasses
34. What is the standard wine pour? 5 ounces
35. What is the purpose of ice in cocktails? To chill the drink and control
dilution
36. What is a cobbler shaker? A three-piece shaker with a built-in strainer
37. What is a channel knife? A tool for cutting decorative spirals from citrus
peels
38. What is a bar mat? A rubber mat that catches spills and protects the bar
surface
39. What is speed rail? The area where well liquors are kept for quick access
40. What is inventory control? Tracking liquor usage to prevent theft and
manage ordering
41. What is FIFO? First In, First Out - using older stock before newer stock
42. What is an upsell? Suggesting premium liquor or additional items to
increase the bill
43. What is a comp? A complimentary drink given to a customer
44. What is last call? The final opportunity to order drinks before closing
45. What is cutting someone off? Refusing to serve more alcohol to an
intoxicated person
46. What is a responsible serving practice? Monitoring consumption,
checking IDs, and preventing over-service
47. What is the legal drinking age in the US? 21 years old
48. What is dram shop liability? Legal responsibility of establishments for
serving intoxicated patrons
49. What is suggestive selling? Recommending specific drinks or appetizers to
guests
50. What is mise en place? Having all tools and ingredients prepared before
service
VERIFIED ANSWERS (PASS GUARANTEE)
1. What is the standard pour for a shot in the US? 1.5 ounces (44ml)
2. What are the primary base spirits used in bartending? Vodka, gin, rum,
tequila, whiskey, and brandy
3. What is the proper way to hold a cocktail shaker? With one hand on top
and one on the bottom, keeping the seal secure while shaking
4. How long should you typically shake a cocktail? 10-15 seconds, until the
shaker becomes frosty
5. What is "free pouring"? Pouring liquor without using a jigger, counting
seconds to measure
6. What temperature should beer be served at? 38-42°F (3-6°C) for most
lagers; 45-50°F for ales
7. What is a "neat" pour? Liquor served at room temperature without ice or
mixers
8. What does "on the rocks" mean? Served over ice
9. What is a "twist" in cocktail terminology? A piece of citrus peel twisted
over a drink to release oils
10. What is the difference between shaking and stirring? Shaking aerates
and chills quickly, stirring gently chills without dilution or cloudiness
11. What is a jigger? A measuring tool for spirits, typically 1.5 oz on one side
and 0.75 oz on the other
12. What is a muddle? Pressing ingredients (herbs, fruit) to release flavors and
oils
13. What is simple syrup? A mixture of equal parts sugar and water, dissolved
and cooled
,14. What is the proper way to garnish a drink? Secure, fresh, edible, and
appropriate to the cocktail's flavors
15. What are bitters? Concentrated flavoring agents made from herbs, fruits,
and spices in alcohol
16. What is a float? Liquor carefully poured on top of a drink to create a layer
17. What does "up" mean? Shaken or stirred with ice, then strained into a
glass without ice
18. What is a Boston shaker? A two-piece shaker with a mixing glass and
metal tin
19. What is a Hawthorne strainer? A strainer with a coiled spring that fits
over a shaker or mixing glass
20. What is vermouth? A fortified wine flavored with botanicals, available in
sweet and dry varieties
21. What is the purpose of a bar spoon? Stirring cocktails, measuring small
amounts, and layering drinks
22. What is a cocktail vs. a mixed drink? A cocktail contains three or more
ingredients; a mixed drink may have just two
23. What is proof? A measurement of alcohol content; proof is twice the
percentage of alcohol by volume
24. What is ABV? Alcohol By Volume - the percentage of alcohol in a
beverage
25. What is a dash? Approximately 1/8 teaspoon or 6-8 drops
26. What is rimming a glass? Coating the rim with salt, sugar, or other
ingredients
27. What is a chaser? A drink consumed immediately after a shot to ease the
taste
28. What is call liquor? Mid-tier brands that customers request by name
29. What is well liquor? House brands used when no specific brand is
requested
30. What is top-shelf liquor? Premium, higher-quality spirits
31. What is a back? A non-alcoholic drink served alongside a cocktail or shot
, 32. What is bruising a cocktail? Over-shaking or over-stirring, making it
cloudy or diluted
33. What glasses are essential for a bar? Highball, rocks, martini, wine, shot,
pint, and Collins glasses
34. What is the standard wine pour? 5 ounces
35. What is the purpose of ice in cocktails? To chill the drink and control
dilution
36. What is a cobbler shaker? A three-piece shaker with a built-in strainer
37. What is a channel knife? A tool for cutting decorative spirals from citrus
peels
38. What is a bar mat? A rubber mat that catches spills and protects the bar
surface
39. What is speed rail? The area where well liquors are kept for quick access
40. What is inventory control? Tracking liquor usage to prevent theft and
manage ordering
41. What is FIFO? First In, First Out - using older stock before newer stock
42. What is an upsell? Suggesting premium liquor or additional items to
increase the bill
43. What is a comp? A complimentary drink given to a customer
44. What is last call? The final opportunity to order drinks before closing
45. What is cutting someone off? Refusing to serve more alcohol to an
intoxicated person
46. What is a responsible serving practice? Monitoring consumption,
checking IDs, and preventing over-service
47. What is the legal drinking age in the US? 21 years old
48. What is dram shop liability? Legal responsibility of establishments for
serving intoxicated patrons
49. What is suggestive selling? Recommending specific drinks or appetizers to
guests
50. What is mise en place? Having all tools and ingredients prepared before
service
