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
to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will
Click it to see your results. Good luck!
Question 11.What range of temperatures defines the Temperature Danger Zone?
Question 22.When serving food, what temperature should hot food be kept at in order for it to be safe?
Question 33.Proper handwashing includes scrubbing your hands and arms with soap and warm running water for _____ seconds.
Question 44.Cold food should be stored at a maximum temperature of _____ degrees F.
Question 55.What should the internal temperature of poultry be when it is safe to eat?
Question 66.Which of the following types of liquor is used when the customer doesn't specifically ask for a certain brand or top shelf liquor?
Question 77.Bill orders a plain shot of tequila. What kind of drink has he ordered?
Question 88.Which of the following is an essential part of being a professional bartender?
Question 99.What kind of drink is ordered when a customer requests specific brands of liquor and mixers in their drink?
Question 1010.Which of the following is a mixer?
Question 1111.What temperature should ground meat be cooked to for it to be safe to eat?
Question 1212.Which of the following is NOT a good practice to prevent the contamination of food?
Question 1313.Which of the following is TRUE of food preparation worker hand washing?
Question 1414.A catering company sets up equipment that heats finished hot food to a temperature of 150 degrees Fahrenheit. Is this a good idea? Why or why not?
Question 1515.What is the term that describes when microbes from one food product come into contact with a different food in a restaurant setting?
Question 1616.What does a jigger bartending tool look like?
Question 1717.Which of the following bartender tools is used to combine mixed drink ingredients and chill the drink at the same time?
Question 1818.Why is reducing waste an important consideration in bartender tools?
Question 1919.Which of the following is an advantage of using single-purpose tools like can openers, bottle openers, and wine corkscrews instead of using multipurpose tools which do all these functions?
Question 2020.What is the name for a bartender's tool that is used to accurately measure amounts of liquid?
Food Preparation Chapter Exam Instructions
Choose your answers to the questions and click 'Next' to see the next question. You can skip questions if you would like and come back
to them later with the "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. You will lose your work if you close or refresh this page. Good luck!