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Froggy Jumps

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Food Services

Created by

Karen Keith Isip

Philippines

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Froggy Jumps Term Exam ReviewerOnline version Food Services by Karen Keith Isip 1 This category belongs to stirring mixing method. a Martini b Mint Julep c Milk Shake 2 A distillery produces a beverage by first fermenting grains and then heating and collecting the alcohol through distillation. a Brewed Beverage b Fermented Beverage c Distilled Beverage 3 Preparing everything before service. Before customers arrive, the kitchen staff prepare ingredients, gather utensils, and arrange all the equipment they will need for service. a A la carte b Mise En Place c Table d'hote 4 A few drops of a beverage ingredient. a Frost b Twist c Dash 5 Classifications of non-alcoholic beverages a Stimulating, Refreshing and Nourishing b Distilled, Fermented and Brewed c Alcoholic and Non-Alcoholic Beverages 6 The main purpose of keeping raw and ready-to-use items separate in the preparation of drinks. a To prevent cross-contamination b To conserve counter space c To speed up the drink-building process 7 The footwear used by the bar staff ensures workplace safety. a Steel Boots b Non-slip Footwear c Leather Shoes 8 The maximum Alcohol By Volume (ABV) for alcoholic content/strength typically found in a beverage classified as non-alcoholic. a 60% b 30-50% ABV c 0.5% ABV 9 It is essential to check glassware before serving drinks a To check for cracks or damage b To measure the exact volume of ingredient c To make sure it matches the cocktail color 10 A type of tea is non-fermented, rich in antioxidants, and contains lower levels of caffeine. a Black Tea b Oolong Tea c Green Tea 11 When a food attendant listens, apologizes and works with the teammate to resolve the problem. What characteristic he portray? a Decision-making skills b Problem-solving skills c Communication skills 12 Which of the choices is dinnerware? a Dinner Plate b Table Napkin c Water Goblet 13 For a Russian table setting, which item should be placed above the dinner plate? a Fish knife b Dessert spoon and fork c Consomme bowl and plate 14 A type of drink that is a basic and essential non-alcoholic beverage? a Protein Shake b Decaffeinated Coffee c Water 15 Layering method in mocktail a Poured over the back of the spoon b Mixing thoroughly c Stirring using a bar spoon

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Term Exam Reviewer

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Term Exam ReviewerOnline version

by Karen Keith Isip

This category belongs to stirring mixing method.

A distillery produces a beverage by first fermenting grains and then heating and collecting the alcohol through distillation.

Preparing everything before service. Before customers arrive, the kitchen staff prepare ingredients, gather utensils, and arrange all the equipment they will need for service.

A few drops of a beverage ingredient.

Classifications of non-alcoholic beverages

The main purpose of keeping raw and ready-to-use items separate in the preparation of drinks.

The footwear used by the bar staff ensures workplace safety.

The maximum Alcohol By Volume (ABV) for alcoholic content/strength typically found in a beverage classified as non-alcoholic.

It is essential to check glassware before serving drinks

A type of tea is non-fermented, rich in antioxidants, and contains lower levels of caffeine.

When a food attendant listens, apologizes and works with the teammate to resolve the problem. What characteristic he portray?

Which of the choices is dinnerware?

For a Russian table setting, which item should be placed above the dinner plate?

A type of drink that is a basic and essential non-alcoholic beverage?

Layering method in mocktail