SET B

NAME ________________________________ DATE _____________ SCORE _______________

DIRECTIONS: ENCIRCLE THE LETTER THAT BEST ANSWERS THE QUESTION.

1. The process of removing food soils from

the surfaces of equipment
A. Cleaning
C. Sanitizing
B. Pre-scraping
D. Rinsing
2. The process of reducing the number of
disease causing-organisms on a clean
surface to safe levels is:
A. Cleaning
C. Sanitizing
B. Pre-scraping
D. Rinsing
3. Which of the following statements
about cleaning is false?
A. The type of detergent used must
be suited to the condition of the
water supply in the establishment
B. Cool wash water works best
because it does not bake soil onto
the surface of equipment and
utensils
C. By pre-scraping and pre-flushing
equipment and utensils , wash
water stays cleaner longer
D. Pre-soaking reduces the scrubbing
necessary to remove soil
4. Which of the following sequences
correctly describes the process used to
manually clean and sanitize equipment
and utensils?
A. Wash, rinse, sanitize and air-dry
B. Pre-flush, wash, sanitize and air-dry
C. Wash, rinse, sanitize and towel dry
D. Pre-flush, rinse, sanitize and air-dry
5. Which of the following is likely to
influence your customers opinion
about the cleanliness of your store?
A. The neatness of your parking lot.
B. The cleanliness of the entrance to your
store.
C. The cleanliness of the different food
production departments in your store.
D. All of the above.

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6. Which of the following is NOT a desired

feature for floors, walls and ceilings in
food production areas?
A. They must be designed,
constructed, and installed to be
smooth and easily cleanable.
B. They must be constructed of nonabsorbent materials and be free
from cracks or crevices where soil
may accumulate.
C. They should be resistant o damage
and deterioration from water,
cleaning agents and repeated
scrubbing.
D. They must be a dark color to hide
dirt and soil that may accumulate
during food production activities.
7.

A curved, sealed edge at the

intersection of a floor and wall that
eliminates sharp corners and makes
cleaning easier is called:
A. Coving
C. baseboard
B. Curving
D. Rollover

8. Walls in food production areas should

be light colored because the light
colors:
A. Are cheaper to install and maintain
B. Make walls more durable to
cleaning and activities
C. Shows soils and make it easier to
see when the walls have been
properly cleaned
D. Reduce lighting levels and make soil
harder to see.
9.

Which of the following statements

about restrooms sanitation is false?
A. Conveniently located toilet
facilities must be available for all
employees.
B. Toilet facilities near work areas
promote good personal hygiene.

SET B

C. The cleanliness of toilet facilities

can affect the attitudes of
employees and customers alike.
D. Poor sanitation in toilet areas will
not likely cause customers to
question the cleanliness of your
store.
10. Which of the following is NOT a pest
control activity used by food
establishments to keep pests in check?
A. Preventing entry of insects and
rodents into the establishment.
B. Eliminating food and water and
places where pests can hide.
C. Buying produce that has been
grown at pest-free farms.
D. Implementing an Integrated Pest
Management program.
11. Flying insects are best controlled by:
A. Eliminating the insects food supply.
B. Providing tight-fitting screens or air
curtains over windows, doors and
loading areas
C. The application of insecticides.
D. All of the above.
12. Which of the following statements
about Integrated Pest Management
(IPM) is false?
A. Integrated Pest Management is a
system that uses only a
combination of pesticides to control
insects ad rodents.
B. The goal of Integrated Pest
Management is to contain the pest
population below damage levels.
C. Chemical pesticides are used only
as a last resort and only in the
amount needed to support the
other control measures in the IPM
program.
D. IPM is longer lasting and safer to
workers and customers than
programs that rely exclusively on
chemical pesticides.
13. Correct meal planning has the following
goal/s:
I. Economical use of available
resources
II. Provision of interesting and
aesthetically pleasing meals
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III. Provision of nutritionally adequate

meals
IV. Maintenance of sanitation in meal
preparation
A.
B.
C.

D.
14.

II only since it is the most

important aspect of food
II, III and IV are correct
I, II and IV because nutrition is
seldom or never been considered
by many in choosing food
I, II, III and IV must be considered

To minimize the amount of time and

energy in meal preparation:
I.
Plan meals according to the
capabilities of your staff
II.
Plan meals according to the
efficiency and availability of
facilities for food preparation and
service
III. Plan meals so that you do not make
excessive use of the same
equipment.
A. I and IIonly
B. II and III only
C. I and III only
D. I, II and III

15. Cross contamination is likely to be caused

by:
A. Storing raw foods above cooked foods.
B. Washing hands between raw and readyto eat foods
C. Cleaning and sanitizing cutting boards
between raw and ready to eat foods.
D. Changing gloves between raw and
cooked foods.
16. Cooking foods to the proper final
temperature will:
A. Destroy bacteria.
B. Cause the food to spoil.
C. Destroy bacterial toxin.
D. Destroy bacterial spores.
17. The no. 1 cause of foodborne illness in
food establishments is:
A. Improper cooling of cooked foods.
B. Improper service of cooked foods.
C. Improper cooking of foods.
D. Improper handwashing of cooks.

SET B

18. Which of the following is NOT an

acceptable method for thawing frozen
foods?
A. In the refrigerator at a temperature of
41F (5) or below.
B. Under potable water running water
C. On the counter at room temperature.
D. Just cook it frozen.
19. In the refrigerator, raw meats are stored:
A. On upper shelves to keep them out of
the way of cooked foods.
B. On the floor so their containers cant tip
over to cause a mess.
C. In containers with tight-fitting lids to
prevent spillage onto other foods.
D. On the lowest shelves below cooked
and ready-to-eat foods.
20. Ice point and boiling point refer to the:
A. Moods of a temperamental food
establishment manager.
B. Two extremes a bi-metallic stem
thermometer can measure.
C. Methods used to calibrate a bi-metallic
stem thermometer.
D. Extremes in food temperature as the
food flows through the establishment.
21. An employee has just trimmed raw chicken
on a cutting board and must now use the
board to prepare vegetables. What should
the employee do with the board before
preparing the vegetable?
A. Wash, rinse and sanitize the cutting
board.
B. Dry it with a paper towel.
C. Rinse it under very hot water.
D. Turn it over and use the reverse side.
22. Which practice will not prevent crosscontamination?
A. Preparing meat separately from readto-to-eat food.
B. Assigning specific equipment for
preparing specific food.
C. Rinsing cutting boards between
preparing raw food and ready-to-eat
food
D. Using specific storage containers for
specific food.

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23. Infrared thermometers should be used to

measure the
A. air temperature of a refrigerator
B. internal temperature of a cooked
turkey
C. surface temperature of a steak
D. internal temperature of a batch of
soup
24. You have a thermocouple with several
different types of probes. Which should
you use to check the temperature of a
large stockpot of soup?
A. Penetration probe
B. Air probe
C. Surface probe
D. Immersion probe
25. Which condition would cause you to reject
a shipment of fresh chicken?
A. The flesh is firm and springs back when
touched.
B. The wing tips are brown.
C. The grading stamp is missing.
D. The chicken is odorless.
26. A shipment of eggs should be rejected for
all of these reasons except
A. the shells are cracked
B. they have a sulfur smell
C. they lack an inspection stamp
D. the air temperature of the delivery
truck was 45F
27. All of these would be grounds for rejecting
a case of frozen food except
A. there are large crystals on the frozen
food
B. the outside of the case is water
stained
C. the food in the box is frozen solid
D. there is a frozen liquid at the bottom
of the case.
28. Which delivery should be rejected?
A. Several cans in a case of peaches have
torn labels
B. Several cans in a case of tomato sauce
have swollen ends
C. A bag of oatmeal is delivered at 60F
D. A case of rice is missing a government
inspection stamp

SET B

29.

You have just received a delivery of pie

crust. What would be the grounds for
rejecting the delivery?
A. The pies have been received frozen.
B. The pies have passed their expiration
date.
C. The pies contain preservatives.
D. The pies have been received at 41F.

35. The FIFO Method helps ensure all of these

during storage except
A. products are properly rotated
B. the oldest products are used first
C. prepared items are used before they
expire
D. items that have passed their
expiration dates are used first

30. A restaurant that has prepared tuna salad

can store it at 41F for a maximum of
A. one day
B. three days
C. seven days
D. fourteen days

36. Which is not a good storage practice?

A. Shelving food based on its expiration
date.
B. Storing raw poultry at temperature
between 41F and 135F
C. Storing live shellfish at an air
temperature of 45F or lower
D. Storing raw meat below ready-to-eat
food

31. When storing products using FIFO method,

the products with the earliest use-by dates
should be
A. stored in front of products with the
later use-by dates
B. stored behind products with later
use-by dates
C. stored alongside products with later
use-by dates
D. stored away from products with later
use-by dates
32. When storing potentially hazardous foods,
what must be included on the label?
A. Product ingredients
B. Nutritional information
C. Sell-by or discard date
D. Potential allergens
33. All of these are incorrect storage practices
except
A. lining refrigerator shelving with
aluminum foil
B. cooling hot food in a refrigerator
C. storing products with the earliest
expiration dates in front of products
with older dates
D. storing fresh poultry over ready-toeat foods
34. Which storage practice is incorrect?
A. Storing fresh beef at 41F
B. Storing eggs at room temperature
C. Storing raw clams in their delivery
crates at an air temperature of 45F
D. Storing ground beef in its original
packaging.

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37.

Beef stew must be cooled from 135F to

70F within _____ hours and from 70F to
41F or lower in the next _____ hours
A. four, two
B. two, four
C. three, two
D. two, three

38.

Stuffed pork chops must be cooked to a

minimum internal temperature of
A. 135F for 15 seconds
B. 145F for 15 seconds
C. 155F for 15 seconds
D. 165F for 15 seconds

39.

When reheating potentially hazardous

food for hot holding, reheat the food to
A. 135F for 15 seconds within two
hours
B. 145F for 15 seconds within two
hours
C. 155F for 15 seconds within two
hours
D. 165F for 15 seconds within two
hours

40.

Meat, poultry and fish cooked in a

microwave must be heated to at least
A. 140F
B. 145F
C. 155F
C. 165F

SET B

41.

42.

All of these practices can help prevent

cross-contamination during food
preparation except
A. preparing food in small batches
B. throwing out unused batter or
breading after each shift
C. preparing raw meat at a different
time than fresh produce
D. cleaning and sanitizing pooled egg
containers between batches
What is the proper way to cool a large
stockpot of clam chowder?
A. Allow the stockpot to cool at room
temperature.
B. Put the hot stockpot into the walkin refrigerator to cool.
C. Divide the clam chowder into
smaller containers and place them
in an ice-water bath
D. Put the hot stock-pot into the walkin freezer to cool.

43. All of these practices can help prevent

time and temperature abuse except
A. thawing food in a refrigerator at 41F
B. chilling all ingredients used to make
tuna salad
C. leaving food in the refrigerator until
all ingredients are ready to be mixed
D. thawing steaks in a microwave and
promptly refrigerating them for later
use
44. Which food item has been safely cooked?
A. hamburger cooked to internal
temperature of 135F for fifteen
seconds
B. Pork chops cooked to an internal
temperature of 145 for fifteen
seconds
C. Whole turkey cooked in an internal
temperature of 155F for fifteen
seconds
D. Fish cooked to an internal
temperature of 135F for fifteen
seconds

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45. Which is an unsafe serving practice?

A. Stacking plates of food before serving
them to the customer
B. Holding flatware by the handles when
setting a table.
C. Serving soup with a long-handled
ladle
D. Holding glassware by the stem
46. Which statement about serving utensils is
not true?
A.
They should be cleaned and
sanitized at least once every four
hours during continuous use
B.
They can be used to handle more
than one food item at a time
C.
They can be stored in the food with
the handle extended above the rim
of the container
D.
They must be cleaned and sanitized
after each task.
47. To keep vended food safe, you should
A. Leave fresh fruit with edible peels
unwrapped
B. Discard potentially hazardous food
within fourteen days of preparation
C. Dispense potentially hazardous
foods in its original container
D. Ensure that cold, potentially
hazardous food is kept at 50F or
lower
48. To hold cold food safely, you should
A. store it directly on ice
B. store it at 41F or lower
C. stir it regularly
D. leave it uncovered
49. Which is an acceptable serving practice at
a self-service bar?
A. Holding hot, potentially hazardous
food at 120F
B. Storing raw meat next to ready-to-eat
food
C. Allowing customers to use the same
plate for a return trip to the selfservice bar
D. Allowing customers to reuse
glassware for beverage refills

SET B

50.

Hot, potentially hazardous food should be

held at an internal temperature of
A. 135For higher
B. 130F or higher
C. 120F or higher
D. 110F or higher

51.

Which of the following statement is false?

A. Cold foods must be stored at 41F or
below.
B. Hot foods must be stored at 135 or
above.
C. Foods must be reheated to 165
within two hours.
D. Frozen foods may be thawed at room
temperature if they are going to be
used right away.

52. Which of the following statements about

purchasing and receiving is false?
A. Home-canned food items can be
offered for sale if they have not
exceeded their expiration date.
B. Always buy foods that are safe and
wholesome.
C. Receiving clerks should check the
quality of incoming foods by visually
inspecting the products and
measuring product temperatures as
necessary.
D. Meat and poultry sold in a food
establishment must be inspected by
government agencies to assure its
safety and wholesomeness.
53. Which of the following situations would
not cause you to reject the product at
delivery?
A. Fresh ground beef at 50F at the time
of delivery.
B. Frozen chicken parts that have large
ice crystals on the surface and frozen
juices o the bottom of the shipping
carton.
C. Fresh pork loin that is light pink and
at 41F when delivered.
D. Fresh clams and oysters delivered in
containers that did not have a proper
source-identification tag.

54. Which of the following is not a

recommended practice for food storage?
A. Rotate foods on a first in, first out
basis to make sure the oldest product
is used first.
B. Place raw products over cooked and
ready-to eat foods during storage and
display.
C. Store food items at least 6-inches off
the floor and away from walls.
D. Keep products covered to protect
them from contamination.
55.

56. Which of the following is not a approved

method for cooling large quantities of hot
foods?
A. In shallow pans with the food being at
a depth of 3-inches or less.
B. In an ice bath where a container of
hot food is place in another container
and surrounded by ice.
C. Break the food down into smaller
pieces to reduce the size of the food
mass.
D. Place the large container in the
storage freezer.
57. What is the recommended top-to-bottom
order for storing different raw in the same
refrigerator?
A.
Fish, ground beef, poultry, whole
meat
B.
Ground beef, poultry, whole meat,
fish
C.
Fish, whole meat, ground meat,
poultry
D.
Poultry, whole meat, ground meat,
fish
58.

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Which of the following is not an

acceptable method for thawing foods?
A. Place the food in a refrigerator at
41F or below.
B. Completely submerge the food in
running water at 70F or below.
C. As part of the cooking process.
D. On a clean surface at room
temperature.

Standardized recipes are important for

A. consistency
B. cost control
C. customer satisfaction
D. all of the Above

SET B

59.

Standardized recipes list the

A. total yield of the recipe
B. number of portions of the recipe yields
C. both A and B

60.

A standardized recipe does not included

A. name of ingredients
B. quality/grade of ingredients
C. amount of ingredients
D. cost of the recipe

61.

An item has been trimmed of all waste

and is ready for use is known as
A. As Purchased
B. Edible Portion
C. Actual Cost
D. Ingredient Cost

62.

If the AP weight of a whole potatoes is 50

kg and the EP weight when cleaned and
peeled is 42.5 kg, what is the yield
percent?
A. 75%
B. 85%
C. 100%
D. no appropriate answer

63.

64.

The operation of a salad bar requires 12

kg of cleaned, trimmed and cut lettuce
per day. The % yield of lettuce is 94.5%
after cleaning and cutting to bite sized
portions. How many kilos of lettuce has to
be purchased per day to meet the
restaurant requirement?
A. 12 kg
B. 12.25 kg
C. 12.5 kg
D. 12.75 kg
E. no appropriate answer
A recipe of Chinese Spring rolls requires 3
kg of cabbage cut into fine chiffonade. If
percent loss is 6, how much cabbage has
to be purchased to meet the
requirements of the recipe?
A. 3 kg
B. 3.250 kg
C. 3.5 kg
D. 3.75 kg
E. No appropriate answer

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65.

If the AP wt of whole lemons is 2270 kg

and the EP wt of lemon juice is 1022 g
what is the yield percent of lemon juice?
A. 42%
B. 45%
C. 46%
D. 50%
E. can not be determined

66.

You purchase 6 heads of lettuce. Each

weighs 168 g. After cleaning the lettuce
you have weighed 817 g of trimmed
lettuce. When you computed the yield
percent it shows that there is 20%
trimming loss.
A. correct
B. wrong
C. can not be determined

67.

You have 4540 g anise. After cleaning it,

you have 3405 g of trimmed anise. The
yield percent is 80.
A. correct
B. wrong
C. can not be determined

68.

Chef Abriza bought 3 bunches of basil for

a recipe for a brunch she is catering. Each
bunch weighs 70 g of usable basil. After
rounding it is safe to say that 55% of the
weight is edible.
A. correct
B. wrong
C. can not be determined

69.

If an item weighs 4540 g AP and its EP is

3178 g, what would be the exact
computed AP needed if the needed EP is
13620 g?
A. 13620 g
B. 19457 g
C. 9080 g
D. 9534 g
E. can not be determined

70.

We need 11350 g EP pounds of item A to

serve a banquet. How many pounds AP of
item a need to be purchased?
A. 13.120 kg
B. 1.8 kg
C. 10.1 kg
D. the answer cannot be determined

SET B

71.

72.

What is the % trimming loss if the AP

weight of pineapple is 850 g and the EP
weight obtained is 410 g?
A. 100
B. 52
C. 48
D. the answer cannot be determined
Which of the following is not a skill of a
purchasing agent.
I.
possesses good interpersonal
communication
II. customer focus
III. good influence and persuasion
IV. ability to make decision
A.
B.
C.
D.
E.

73.

I and II only
II and III only
III and IV only
I, III, IV
I, II, III, IV

Knowledge of the food market involves:

I.
Finding sources of supply
II. Determining which food item can be
obtained from which supplier
III. Understanding the flow of supplies
through the marketing channel
IV. Knowing the market regulations on
the distribution process
A.
B.
C.
D.
E.

I and II
I and III
I and IV
I, II and III
I, II, III and IV

74. In preventing burns

a. Use wet pads or towels to
handle hot pans.
b. Open lids near you to let steam
escape safely.
c. Wet foods before putting them
in a frying pan.
d. Use care when opening
compartment steamers.
75. Danger zone is at what temperature
a. 34F-38F
b. 40F-120F
c. 34F-135F
d. 40F-140F
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76. These types of foods are most likely to

cause food borne illness because they
are vehicles of transmission of
pathogenic bacteria and can support
growth of theses bacteria.
a.
b.
c.
d.

Moist protein rich foods

Very acidic foods
Staples foods
Fruits and Vegetables

77. To prevent falls

a. Clean up spills immediately
b. Walk, dont run
c. Keep aisles and stairs clean and
unobstructed
d. All of the above
78. A set of menus rotated to a definite
pattern. Different items each day on a
weekly, bi-weekly, or some other basis,
after which the cycle is repeated.
a.
b.
c.
d.

Menu Planning
Cycle Menu
Ala Carte
Food Procurement

79. Fast foods, Cafes, Bar and Restaurant

falls under what Segment of Foodservice
Industry
a.
b.
c.
d.

Commercial, General Market

Commercial, Restricted Market
Subsidized, Institutional
Subsidized, Employee

80. This involves the maintenance of quality

of ingredients by accepting only those
that pass inspection.
a.
b.
c.
d.

Storing
Issuing
Receiving
Purchasing

SET B

81. Production as a process in the F&B

operation involves
a. Preparation of ingredients
b. Actual cooking of the dishes
c. Paring and cutting fruits and
vegetables
d. All of the above
82. The following are characteristics of
Foodservices Operations except;
a. Employment and Career
Opportunities for skilled
workers only
b. Long Hours work and varied
long hours schedule
c. Perishability of the product
d. FNB Staff has the ability to
affect the human experience
83. In the following statements what best
described as a Subsidized Segment of
FnB Industry
(1) The primary concern is the well being
and care of their customers or patients.
(2) Examples of this segment are
Transport Industry, Clubs and Catering
a. Only statement # 1 is correct
b. Only statement # 2 is correct
c. Both statement # 1 and 2 are
correct
d. Both statement # 1 and 2 are
incorrect
84. Serving safe, hot, fresh food to the
customers is a good example of what
Foodservice Functions;
a. Deliver food and beverage in all
its
outlet
according
to
prescribed standards.
b. Maintain goodwill of patrons
and guests.
c. Ensure the attainment of sales
forecasts.
d. Coordinate with the kitchen and
other department

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85. Good food and beverages are served

well to guests for this reason.
a. Total Quality Meal Experience
b. Sales
c. Output
d. Satisfy Customers
86. How to prevent strains and injuries
from lifting
a. Lift with the leg muscles not the
back
b. Dont turn or twist the back
while lifting
c. Use a cart to move heavy
objects
d. All of the above
87. Purchasing from approved suppliers
help avoid receiving contaminated
foods and will address the following
except;
a. use protective, leak proof, durable
packaging
b. train your employees in food-safety
practices
c. agree to adjust delivery schedules
to meet establishments needs
d. allow to inspect their delivery
vehicles and production facilities
88. Common factors that have resulted in
food borne illness due to cross
contamination include the following;
a. Failure to properly cool foods
b. Employees who cough or
sneeze on food
c. Adding raw, contaminated
ingredients to foods that
receive no further cooking
d. Preparation of foods a day or
more before they are served

SET B

89. Is making a plan of meals with adequate

nutrition for every member of the family
within the available resources.
a. Menu list
b. Meal Planning
c. Purchasing
d. Marketing
90. It is concerned with what ought to be
and what is the right thing to do?
a. Ethics
b. Profession
c. Good
d. Evil doings
91. Effective menu planning will result to;
a. Plan the layout of your new
menu
b. Raise the prices of all popular
(high sales) items that produce
low individual profits.
c. Increase customer satisfaction,
sales and profit
d. Reassess the potential of the
trade area
92. To fully utilized the dry storage area you
should;
a. Limited menu variety
b. High initial capital investment
for equipment
c. Must be equipped with shelves
to accommodate canned and
bottled items.
d. Flexibility in scheduling food
preparation
93. Young children are more at risk for
contracting food borne illnesses
because;
a. Their immune systems and
resistance may have weaken
with age.
b. Have not yet build up adequate
immune systems
c. Foods Most likely to become
unsafe
d. All of the above

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94. Common factors that have resulted in

food borne illness due to temperature
abuse include the following;
a. failure to hold or store food at
required temperatures
b. Food Intoxication failure to
cook or re-heat foods to
temperature that kill
microorganism
c. preparation of foods a day or
more before they are serve
d. All of the above
95. An employee who practice poor
personal hygiene may result to
a. Individuals with unacceptable
personal hygiene can offend
customers
b. Contaminate food or foodcontact surfaces
c. Can cause illnesses
d. All of the above
96. The following are importance of
maintaining cleanliness and sanitation in
the storeroom except;
a. Prevents foul odor and food
spoilage
b. It
prevents
bacterial
contamination that can damage
the foodstuff
c. Slows down physical inventory
d. Prevents
breeding
and
proliferation of insects
97. How to avoid steam burns in kitchen
a. Lift lid away from face
b. Dont let moisture from lid drip
on you
c. Never use lids to drain food
d. All of the above

10

SET B

98. To avoid slips and spills in kitchen you

should
a. Clean up spills immediately and
dry
b. Use a step ladder to climb up
c. Both statements are true
d. Both statements are false.
99. Arrange the Steps in Investigation
during kitchen accident
1. Assess what happened.
2. Suggest what to do to prevent
recurrences.
3. Follow up.
4. Determine why.
a.1,2,3,4
b.2,3,4,1
c.1,4,2,3
d.3,2,1,4
100. In order to prevent physical hazards in
your establishment you should;
a. Seal holes, screen any entrance,
and store food in tightly covered
containers.
b. Note any expiration date.
c. Use original container and never
recycle other container.
d. Prevented by covering food
properly, good lightning,

-----END OF SET B PRACTICE TEST-----

PRACTICE TESTS @
WWW.THEFLOURISHINGOTTER.COM

11

SET B

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

PRACTICE TESTS @
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

12

SET B

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

PRACTICE TESTS @
WWW.THEFLOURISHINGOTTER.COM

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

13