CRM Wine & Beverage Service 3

Question 1

A guest requests a wine pairing for pan-seared duck breast with cherry reduction. What would be the most appropriate recommendation?

Accepted Answer

Pinot Noir

Answer

Pinot Noir's earthy notes and red fruit character complement duck and cherry-based sauces beautifully.

Question 2

What does the term 'sommelier' refer to in a restaurant context?

Accepted Answer

A wine steward trained in wine selection, service, and pairing

Answer

A sommelier is a trained wine professional who manages the wine program and guides guests through wine selection and pairing.

Question 3

A restaurant manager wants to calculate the beverage cost percentage. Which formula is correct?

Accepted Answer

Beverage Cost ÷ Beverage Sales × 100

Answer

Beverage cost percentage = (Beverage Cost ÷ Beverage Sales) × 100, measuring efficiency of beverage revenue.

Question 4

Which of the following wines is produced using the Methode Champenoise (traditional method)?

Accepted Answer

Cava

Answer

Cava from Spain uses the traditional method (secondary fermentation in bottle), the same process used for Champagne.

Question 5

A guest with a known shellfish allergy asks about fining agents used in wine production. Which agent should the server flag as a potential concern?

Accepted Answer

Isinglass (fish bladder)

Answer

Isinglass, derived from fish bladders, is a common fining agent that may pose a risk for guests with certain seafood allergies.

(CRM) Certified Restaurant Manager Practice Test