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Hospitality 309: Food & Beverage Service & Operations  /  Business Courses

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Food Preparation Basics Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

Page 1

Question 1 1. To be halal, food must be prepared in accordance with the laws described in the _____.

Question 2 2. Which of these animals is never considered halal food?

Question 3 3. Which of these is MOST likely to result in halal food becoming no longer halal?

Question 4 4. Which of these is the best antonym of halal?

Question 5 5. Which of these is a common preparation for fruits and vegetables?

Page 2

Question 6 6. Understanding the proper _____ is important for making certain that meat is appropriately cooked.

Question 7 7. This food preparation technique involves pulling and pushing dough to help it bake more efficiently.

Question 8 8. How are liquids and solids typically weighed/measured?

Question 9 9. According to the rules of kosher food preparation, what two kinds of foods can never mix?

Question 10 10. In the kosher system, pareve is _____.

Page 3

Question 11 11. Kosher food adheres to the laws and customs of what religion?

Question 12 12. Meat or byproducts from what animal can never be kosher?

Question 13 13. In the US legal system, the classification of ''prepared food'' matters in order to know if the product _____.

Question 14 14. Researchers have noticed a surprising trend in the demand for fresh-prepared food in _____, and expect this trend to continue.

Question 15 15. In many US states, why does it matter how food retailers provide utensils?

Page 4

Question 16 16. Foods that are produced, marketed, and sold with the clear intent of easy accessibility and readiness to eat can be labeled as what?

Question 17 17. If a chef asks you to ''render'' something, what is he asking you to do?

Question 18 18. Which two things are necessary if you want to try to flambé something?

Question 19 19. Brushing a food with a liquid such as butter or cooking juices is known as _____.

Question 20 20. Creating a smooth mixture of cauliflower, for example, is known as creating a _____.

Page 5

Question 21 21. Why is cooking generally seen as an action that is more than simply functional?

Question 22 22. Which of these is an example of a dry-heat cooking technique?

Question 23 23. What is boiling or steaming an example of?

Question 24 24. Which of these is NOT a part of the process of food preparation?

Question 25 25. A/an _____ slicer is a type of specialty equipment in the category of meat slicers.

Page 6

Question 26 26. Katie's customers complain that some of the pizza slices have hardly any cheese. Her chef Bob says he tries his best to evenly distribute the cheese, but it's not always perfect. What food preparation equipment will help Katie and Bob to distribute the cheese more evenly?

Question 27 27. Mike has a large batch of already peeled, uncooked Idaho potatoes to chop. What equipment is ideal for this purpose?

Question 28 28. What equipment can be used for working with beverages?

Question 29 29. For meat to be halal, the animal must _____.

Question 30 30. All of these are components of food safety that help ensure food is safe to consume EXCEPT which?

Food Preparation Basics Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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