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

Question 2 2. Which of the following is a mixer?

Question 3 3. What kind of drink is ordered when a customer requests specific brands of liquor and mixers in their drink?

Question 4 4. 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 5 5. Which of the following is an essential part of being a professional bartender?

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Question 6 6. Why is reducing waste an important consideration in bartender tools?

Question 7 7. What does a jigger bartending tool look like?

Question 8 8. What is the name for a bartender's tool that is used to accurately measure amounts of liquid?

Question 9 9. 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 10 10. Which of the following bartender tools is used to combine mixed drink ingredients and chill the drink at the same time?

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Question 11 11. Proper handwashing includes scrubbing your hands and arms with soap and warm running water for _____ seconds.

Question 12 12. Cold food should be stored at a maximum temperature of _____ degrees F.

Question 13 13. What range of temperatures defines the Temperature Danger Zone?

Question 14 14. What should the internal temperature of poultry be when it is safe to eat?

Question 15 15. When serving food, what temperature should hot food be kept at in order for it to be safe?

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Question 16 16. Which of the following is TRUE of food preparation worker hand washing?

Question 17 17. What temperature should ground meat be cooked to for it to be safe to eat?

Question 18 18. Which of the following is NOT a good practice to prevent the contamination of food?

Question 19 19. What is the term that describes when microbes from one food product come into contact with a different food in a restaurant setting?

Question 20 20. 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?

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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