BARTENDING

FIRST QUARTER EXAMINATION

SY:2022-2023
NAME: BATCH #:
GRADE&SECTION:

A.Identification. Identify the term is being referred to. Write your answers in the space provided before each
number. Choose your answers inside the box.

HIGHBALL ALCOHOL COCKTAIL BARTENDING HAND WATER HYGIENE

GOBLET STRAIGHT APPERITIF CHEMICAL SANITIZING SANITIZING

OLD FASHIONED BOUQUET BAR AREA EMPLOYEE’S HEALTH

AND PERSONAL HYGIENE

______1. The art of drink in mixing.

______2. A portion of club o hotel with the counter, wines, liquors, and glasses.
______3. Another name of appetizer wine.
______4. A mixed alchoholic beverage taken before dinner.
----------5. Distinctive aroma of wine or liquor.
______6. Drink served from a bottle and poured directly into the glass.
______7. The intoxicating element in fermented wines and liquors.
______8. A stemmed oval tube glass used for oval and juices.
______9. A rock glass used for all drinks on the rocks.
_____ 10. liquor with water or carbonated beverage and served on tall glass with ice.
_____ 11. A must for handling food and beverage.
_____ 12. removing microorganisms using chlorine and iodine
_____ 13. Contains of minerals that reduce the effectiveness of cleaning detergents.
_____ 14. A set of practices performed to preserve health.
_____ 15. A cleaning procedures to promote that we are free from harmful microorganisms.

B.Matching Type. Match column A to column B. Write the letter of the correct answer on the blank before each
number.
A B
A. are simple single-celled organisms that can be found
___1. Food Hazards anywhere in the atmosphere and in human body.
___2.Chemical hazards B. are caused by disease-causing microorganism.
___3. Biological hazards C. illness causes by ingestion of harmful living organisms into
___4. Allergen hazards the body through the food.
___5. Food spoilage D. are infections transferred through food and does not
___6. Food poisoning necessarily grow food.
___7.Food borne ingestion E .it refers to the undesirable changes occurring in food which
___8.Food borne infections result to decay or decomposition and thus renders human
___9. Chemicals composition.
___10.170 F F. is the result of eating food that has been contaminated with
___11.Sanitation harmful microorganisms and their toxins.
___12.Hygiene G. are caused by chemical substances that may occur naturally
___13.Handwashing in food or chemical substances accidentally added during
___14. Purpose of sanitizing processing.
___15.Bacteria H. are foreign objects like metals, glass, or wood found in the
food item which can pose potential harm when ingested.
I. it refers to any substance found in food that can cause illness
or injury.
j. microorganism that require warmth, food, and moisture to
 K. lower the presence of microorganisms to safe level.
L. a set of practices performed to preserve health.
M. cleaning procedure to promote that we are free from harmful

microorganism.
N. the single important practice to prevent the spread of bacteria.
O. temperature required for rinsing water to sanitized dishes.
P. are cases where harmful chemicals are introduced into the food
accidentally may occur.

C. Enumeration. Enumerate the following

1-4 Name the four type of food hazards.
5-7 Give at least three examples of physical hazard in food.
8-10 Give at least three examples of biological hazards in food
DIRECTION: On separate sheet of paper, explain the following questions.
1. What are the step of handwashing?
2. What are the personal hygiene practice to be followed by food handler?

PREPARED BY: CHECKED BY: APPROVED BY:

JONA FE C.MARTINEZ RICHARD R. ENTERSO NICK JAY B.EVANGELISTA

Subject Teacher Academic Coordinator Assistant Principal