foodservice practice tests - set a

SET A

PRACTICE TESTS @

WWW.THEFLOURISHINGOTTER.COM 1

NAME ________________________________ DATE _____________ SCORE _______________

DIRECTIONS: ENCIRCLE THE LETTER THAT BEST ANSWERS THE QUESTION. 1. Which of the following is not a leading

cause of food-borne illnesses? A. Putrefactive bacteria B. Pathogenic bacteria C. Parasites D. Fungi

2. What is salmonella?

A. Toxin B. Intoxication C. Toxin mediated infection D. Infection

3. What type of menu do most fast food

restaurants use? A. Market menu B. Static menu C. Cycle menu D. Prix fixe menu

4. What type of menu list each food beverage

item with their prices? A. Semi a la carte menu B. Prix fixe menu C. Table dhote menu D. A la Carte menu

5. What factor does the total recipe cost

include? A. Labor B. Prime costs C. Ingredient costs D. Profit

6. What is the correct way to express a

recipes yield? A. By weight B. By volume C. By serving D. Any of the above

7. If a case containing 12 cans of whole peeled

tomatoes costs 288.0, what is the unit cost? A. 24.0 B. 23.0 C. 22.0 D. 21.0

8. What type of fire extinguisher should you use to douse a grease fire? A. Class A B. Class AC C. Class B D. Class C

9. What is the distinctive quality of a food or

drink perceived with the combined sense of taste, touch and smell? A. Flavour B. Taste C. Aroma D. Palate

10. At what temperature do foods have the

strongest taste? A. Very cold B. Cold C. Warm D. Hot

11. Which of the following oils has the highest

smoke point? A. Extra-virgin olive oil B. Peanut oil C. Butter D. Soybean oil

12. Which of the following milk products is not

fermented? A. Buttermilk B. Sour cream C. Crme fraiche D. Cream

13. What is the fat content of whipping cream?

A. 1% or less B. 0.5% or less C. .25% or less D. No more than 2% E. At least 30%

SET A

PRACTICE TESTS @


14. What is the combination of herbs and spices ground together and mixed with oil? A. Dry rub B. Wet rub C. Crust

15. What is the correct order of the standard

breading procedure? A. Flour, batter, crumbs B. Egg wash, crumbs C. Flour, crumbs, egg wash D. Flour, egg wash, crumbs

16. Which of the following would be most

useful for measuring 2pounds of flour? A. A dry measuring cups B. A balance beam scale C. Measuring spoons D. Liquid measuring cups

17. What is the best tool for measuring small

quantities of ingredients? A. Measuring spoons B. Liquid measuring cups C. Your hand D. A balance beam balance

18. What is the difference between blanching

and parboiling? A. There is no difference B. Cooking time is shorter for blanching C. Less water is used for blanching D. The water is salted when parboiling

19. What should you do to ensure that the

breading adheres to food items after cooking? A. Refrigerate them for 30 minutes B. Coat them in egg wash C. Shake off excess crumbs D. Stack them

20. How can par-cooking assist in food

preparation? A. Remove undesirable flavours B. Soften frim foods C. Set colors D. All of the above

21. What is the desired end product of clarifying butter? A. Milkfat B. Butterfat C. Water D. None of the above

22. Which of the following is not a dry heat

method cooking? A. Grilling B. Deep-frying C. Sauting D. Steaming

23. Which is frying method would be best for

battered foods that tend to stick together? A. Swimming method B. Basket method C. Double-basket method D. Floating method

24. Which one of the following does not reduce

the boiling point of water? A. Alcohol B. Higher altitude C. More food D. Salt

25. How is broth different from a stock?

A. Broth is clarified B. Broth is made with meat, not just bones C. Broth is made without any meat or

bones D. Broth cannot be served as a finished

dish

26. Which of the following is not a connective tissue? A. Elastin B. Collagen C. Silveskin D. Subcutaneous fat

27. What should you consider when purchasing

meat? A. Menu needs B. Storage facilities C. Meat fabrication skills D. All of the above

SET A

PRACTICE TESTS @


28. What cooking method is most appropriate for preparing beef shank? A. Stewing B. Braising C. Roasting D. Grilling

29. For which type of meat is broiling a suitable

cooking method? A. Any cut B. Any tender cuts C. The least tender cuts D. All of the above

30. Which organ is the sweetbreads? A. liver B. kidneys C. thymus gland D. heart

31. Why might you simmer a particular cut of

meat? A. to make it more tender B. to extract brine C. to add flavour from the cooking liquid D. all of the above 32. How much oil should you use when pan-

frying? A. more than when deep-frying B. less than when sauting C. more than sauting D. less than when stir-frying 33. How can you safely defrost frozen meat? A. in the warm water B. at room temperature C. in the refrigerator D. in the microwave 34. What is the protein in connective tissue

that breaks down into gelatine when cooked with moist heat?

A. marbling B. subcutaneous fat C. collagen D. elastin

35. What is the appearance and texture of a medium-rare grilled pork chop?

A. very red with almost no rsistance B. bright red in the center and slightly

springy C. very little pink in the center and firm

and springy D. large deep red center and spongy 36. Which of the following is not a primal cut of

beef? A. short plate B. round C. tenderloin D. short loin 37. Where does most of the beef come from? A. steers B. heifers C. calves D. stags 38. What is the meaty, tender pork cut

containing a portion of the blade bone? A. spareribs B. fresh ham C. boston butt D. loin 39. Where does bacon come from? A. loin B. leg C. belly D. shoulder 40. Where do the highest quality and most

expensive cuts of pork come from? A. loin B. ham C. forequarter D. hindquarter 41. What is a capon? A. squab B. young pigeon C. castrated male chicken D. young turkey 42. What class of poultry is younger and more

tender? A. roaster B. broiler/fryer C. mature D. yearling

SET A

PRACTICE TESTS @


43. What is the best way to prepare a mature chicken?

A. sauting B. poaching C. stewing D. baking 44. Which of the following is not a good

indication of doneness for poultry? A. juices run clear B. timing C. internal temperature D. looseness of the joints 45. Which of the following is not a crustacean? A. shrimp B. lobster C. squid D. crab 46. How should very lean fish be prepared? A. sauting B. baking C. broiling D. all of the above 47. What are the cross-sections cut from the

large fish called? A. wheels B. fillets C. steaks D. butterflied fillets 48. Which cooking method would be best for

small, whole fish? A. pan-frying or sauting B. poaching or simmering C. roasting or baking D. stewing or braising 49. For what purpose would you not use Grade

B eggs? A. scrambling B. pan-frying C. whipping D. baking 50. What should you do to get the maximum

volume when whipping egg whites? A. warm the whites to room temperature B. use a clean bowl C. use fresh eggs D. A and B E. all of the above

51. What is the grade of an egg with a clear and thick white, firm and round yolk and well-shaped shell?

A. Grade A B. Grade AA C. Extra large D. Grade B 52. What is the cause of rubbery scrambled

egg? A. overcooked B. made with water instead of milk C. made with old eggs D. undercooked 53. Why is vinegar added to water when

poaching eggs? A. for flavour B. to prevent green ring from forming

around the yolk C. to prevent the white from spreading D. to prevent overcooking

54. Which type of eggs is cooked over low heat without turning?

A. over-hard B. sunny-side-up C. scrambled D. shirred 55. Which type of bottled water is carbonated? A. spring water B. mineral water C. sparkling water D. distilled water 56. What type of tea is partially fermented? A. black B. oolong C. green D. all teas are fermented 57. What is the indigestible complex

carbohydrate found in the cell wall of plants?

A. collagen B. cellulose C. crude fiber D. elastin

SET A

PRACTICE TESTS @


58. Which of the following are not preserved by drying?

A. tomatoes B. beans C. peppers D. sprouts 59. What will happen when red cabbage is

cooked with an alkali such as baking soda? A. it will turn mushy and blue B. it will firm up and stay red C. it will firm up and turn blue D. it will have no effect 60. How can you preserve the nutritional

qualities of vegetables? A. by cooking them as quickly as possible B. by cooking them in a small amount of

liquid C. by serving them with their cooking liquid D. A and B E. all of the above 61. What is the color pigment responsible for

the green spinach, green beans? A. cholorophyll B. carotenoid C. flavonoid D. tannins 62. What is the difference between blanching

and parboiling? A. the cooking liquid B. the type of vegetable being prepared C. the cooking time D. the water temperature 63. Which of the following is not from brassica

family? A. kale B. cauliflower C. broccoli D. cucumber 64. Which of the following is actually a fruit? A. tomato B. egg plant C. chayote D. A and B E. All of the above

65. What is the largest of the grain kernel? A. bran B. hull C. endosperm D. germ 66. What is the best method for determining

the doneness of most grains? A. internal temperature B. cooking time C. tenderness D. puffiness 67. What is the only reliable way to test pasta

for doneness? A. follow package instructions B. bite into a piece C. time it for 10-12 minutes D. throw it against the wall 68. Which of the following is not made from

soy? A. seitan C. miso B. tempeh D. tofu 69. What is the tick paste made by salting and

fermenting soybeans and rice? A. miso B. tofu C. tempeh D. textured soy protein 70. What substance promotes ripening or

causes spoilage in some fruits? A. glucose B. ethylene gas C. oxalic acid D. tartaric acid 71. Which of the following fruits is not

susceptible to enzymatic browning? A. apples B. pears C. peaches D. pineapple 72. Which cooking methods softens and

tenderizes fruits while infusing them with additional flavours?

A. grilling B. baking C. poaching D. blancing

SET A

PRACTICE TESTS @


73. Which type of fruit gel is made with fruit juice only?

A. jelly C. preserves B. jam D. compote 74. What should not be done when cooking

fruits to prevent them from becoming overcooked and mushy?

A. careful timing B. add sugar C. add baking soda D. test them frequently 75. What are glutenin and gliadin that form

gluten? A. starches B. fibers C. proteins D. carbohydrates 76. What is the process of beating fat and sugar

together to incorporate air? A. folding C. blending B. creaming D. cutting 77. What does a flour milled from strong, hard

wheat have a high percentage of? A. wheat germ B. starch C. protein D. moisture 78. What should you do to prevent lumping

when caramelizing sugar? A. add an interferent B. stir it constantly C. use bain marie D. all of the above 79. What must you do when using gelatine? A. heat it in bain marie B. dissolve it in cold liquid C. soften it in cold liquid, then dissolved it

in hot liquid D. sift it into dry ingredients 80. What chemical leavening agent reacts with

both moisture and heat to create carbon dioxide gas?

A. baking soda B. single-acting baking powder C. double-acting baking powder D. baking ammonia

81. What is the problem if the tops of muffins are cracked and uneven?

A. the oven temperature was too low B. too much baking soda was used C. the batter was overmixed D. the oven temperature was too high 82. What is the process by which yeast changes

sugar into carbon dioxide? A. fermentation C. oven spring B. proofing D. gelatinization 83. What is the result of steaming bread while

it is baking? A. a soft crust C. a very hard crust B. a hard crust D. a very pale crust 84. What does yeast convert carbohydrates

into? A. carbon dioxide B. carbon dioxide and alcohol C. oxygen and alcohol D. carbon dioxide and oxygen 85. Why does bread dough require kneading? A. to develop gluten B. to improve flavour C. to activate yeast D. to heat the dough 86. What is the effect of overkneading? A. large holes form in the bread B. ropes of uncooked dough in the bread C. blisters in the crust D. a cannonball of dough 87. What is the process of offering food to

diners in a way that is visually pleasing? A. service C. composition B. presentation D. buffet 88. What is the first decision that needs to be

made when planning a buffet? A. cost C. menu B. theme D. table arrangement 89. As a general rule, how many people can

single-sided buffet serve? A. up to 50 B. 50-75 C. up to 100 D. not more than 150

SET A

PRACTICE TESTS @


90. What do you need to consider when arranging food on a serving platter?

A. negative space B. height of the food C. flavour D. texture and shape 91. What is a rough rule of thumb for

calculating how much food to prepare for a buffet?

A. 1 pound per person B. 1.5 pound per person C. 0.5 pound per person D. 2 pounds per person 92. What is the primary responsibility of front

waiters during a buffet? A. deliver food from the kitchen B. supervise the dining area C. tidy and replenish food on the buffet d. circulate in the crowd with hors d oeuvre

and drink trays 93. What technique can be used to serve large

groups efficiently? A. extra long single sided buffet B. buffet service C. double sided buffet D. extra large chafing dishes 94. Which of the following practices should be

encouraged when placing food items in a refrigerator? A. Cover the slatted shelves with

aluminum foil to help keep them clean. B. Place food items on the floor to

maximize the amount of storage space in the unit.

C. Cool hot foods, label and date the container, and cover with plastic film or foil to protect foods from contamination.

D. Store raw foods over cooked foods to make easier to reach

95. Which of the following statements is false? A. There is some criteria to use when

designing the layout and facilities in a food establishment

B. A design plan that is good for 1 type of operation will usually be good for another operation that sells different types of food.

C. The design and layout of food production facilities should provide an environment in which work may be done efficiently.

D. The design of food production facility should permit future redesign and accommodate new menu items.

96. Which of the following is NOT a criterion to evaluate a piece of food production equipment? A. Safety C. Quality of materials B. Cost D. Sanitary design

97. Which of the following is NOT required

design feature of food production equipment? A. Easily cleanable C. Light-weight B. Nonabsorbent D. Durable

98. Which of the following types of materials

would not recommended for use as a food-contact surface where raw poultry is being prepared? A. Wood C. Plactic B. Stainless steel D. Fiber glass

99. Which of the following is NOT a reason to

have proper lighting in food production areas? A. To show when surfaces are soiled and

when they have been properly cleaned. B. To increase worker productivity. C. To produce shadows that help make

soil on floors and walls less noticeable. D. To provide a more comfortable

environment for workers to work in.

100. Ice is not considered food; therefore food safety rules does not apply to it. A. True B. False

-----END OF SET A PRACTICE TEST-----

SET A

PRACTICE TESTS @


These PRACTICE TESTS designed to deepen the sound ideas and principles of candidates who plan to get an award in BARISTA SKILLS. Taking these tests can help build their examination techniques and strategies. Covers 600 plus multiple-choice and short answer questions on four learning units: Product Knowledge, Equipment Use and Maintenance, Beverage Building Techniques and Customer Service. Its an indispensable tool to enhance a bartenders command of the products, preparation and rules of Bar and Beverage Service.

Get a copy of this book @ www.theflourishingotter.com

This book aims to help prepare candidates to pass written test in PROFESSIONAL BARTENDING by providing papers that will assess the competencies they have before getting an award. These PRACTICE TESTS can help them build their confidence and develop their test techniques. Includes 1200 plus multiple-choice and short answer questions covering topics on: Product Knowledge, Opening, Running and Closing Procedures, Bar Tools and Set-up, Recipe and Preparation Methods and Customer Service.

Get a copy of this book @ www.theflourishingotter.com

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SET A

PRACTICE TESTS @


ANSWER KEY

1. A 2. D 3. B 4. D 5. C 6. D 7. A 8. A 9. A 10. C 11. D 12. D 13. E 14. B 15. D 16. B 17. A 18. B 19. A 20. D 21. B 22. C 23. A 24. D 25. B 26. D 27. D 28. B 29. B 30. C 31. D 32. C 33. C 34. C 35. B 36. C 37. A 38. C 39. C 40. A 41. A 42. B 43. C 44. B 45. C 46. D 47. C 48. A 49. B 50. E

51. B 52. A 53. C 54. B 55. C 56. B 57. B 58. D 59. A 60. E 61. A 62. C 63. D 64. D 65. C 66. C 67. B 68. C 69. A 70. B 71. D 72. C 73. A 74. C 75. C 76. B 77. C 78. A 79. C 80. D 81. D 82. A 83. A 84. B 85. A 86. A 87. B 88. B 89. B 90. C 91. A 92. C 93. C 94. C 95. B 96. C 97. C 98. A 99. C 100. B

foodservice practice tests - set a

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