Food Preparation 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!

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Question 1 1. Proper handwashing includes scrubbing your hands and arms with soap and warm running water for _____ seconds.

Question 2 2. When serving food, what temperature should hot food be kept at in order for it to be safe?

Question 3 3. Kosher food adheres to the laws and customs of what religion?

Question 4 4. To be kosher, meat has to be _____.

Question 5 5. What does a jigger bartending tool look like?

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Question 6 6. 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 7 7. Which two things are necessary if you want to try to flambé something?

Question 8 8. Brushing a food with a liquid such as butter or cooking juices is known as _____.

Question 9 9. 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 10 10. Which of the following is an essential part of being a professional bartender?

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Question 11 11. In the US legal system, the classification of ''prepared food'' matters in order to know if the product _____.

Question 12 12. Foods that are produced, marketed, and sold with the clear intent of easy accessibility and readiness to eat can be labeled as what?

Question 13 13. After Lisa served her a sandwich at the diner, she took a minute to brush her hair off her face. Lisa had her gloves on all the time. If you were Lisa's manager what would you do?

Question 14 14. In what scenario can Mandy re-use her glove that she was using while cutting raw potatoes for French fries?

Question 15 15. Understanding the proper _____ is important for making certain that meat is appropriately cooked.

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Question 16 16. Which of these is a common preparation for fruits and vegetables?

Question 17 17. Which of these is NOT a part of the process of food preparation?

Question 18 18. Which of these is an example of a dry-heat cooking technique?

Question 19 19. A/an _____ slicer is a type of specialty equipment in the category of meat slicers.

Question 20 20. Mike has a large batch of already peeled, uncooked Idaho potatoes to chop. What equipment is ideal for this purpose?

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Question 21 21. 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 22 22. What is the term that describes when microbes from one food product come into contact with a different food in a restaurant setting?

Question 23 23. Which of these animals is never considered halal food?

Question 24 24. For meat to be halal, the animal must _____.

Question 25 25. What should the internal temperature of poultry be when it is safe to eat?

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Question 26 26. Meat or byproducts from what animal can never be kosher?

Question 27 27. Which of the following bartender tools is used to combine mixed drink ingredients and chill the drink at the same time?

Question 28 28. If a chef asks you to ''render'' something, what is he asking you to do?

Question 29 29. Bill orders a plain shot of tequila. What kind of drink has he ordered?

Question 30 30. In many US states, why does it matter how food retailers provide utensils?

Food Preparation 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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