Hotel Management Class Test 19

Preparation, service and despensing of mocktails Class Test

Welcome to your Preparation, service and despensing of mocktails Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.मॉकटेल क्लास टेस्ट की तैयारी, सेवा और वितरण में आपका स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं। 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

1 / 30

1.Which of the following is NOT a base ingredient commonly used in mocktails?

Fruit juice

Carbonated water

Vodka

Milk

2 / 30

2. Which equipment is essential for shaking mocktails?

Blender

Shaker

Jigger

Strainer

3 / 30

3. What does ‘muddling’ mean in mocktail preparation?

Blending the ingredients

Layering liquids

Crushing herbs/fruits to release flavor

Garnishing the drink

4 / 30

4. Which ingredient is used to add fizz to mocktails?

Tonic water

Orange juice

Lemon syrup

Cream

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5. Which of the following is a correct sequence in preparing a mocktail?

Shake → Pour → Garnish

Pour → Garnish → Shake

Blend → Garnish → Serve

Garnish → Blend → Serve

6 / 30

6. Why is crushed ice preferred in many mocktails?

It dilutes the drink faster

It enhances the drink's color

It chills the drink quickly and adds texture

It is easier to store

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7. What does "layering" mean in a mocktail?

Mixing all ingredients

Pouring ingredients one by one to form visible layers

Garnishing the glass rim

Freezing the drink

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8. Which mocktail is made with lime juice, soda water, mint leaves, and sugar?

Shirley Temple

Virgin Mojito

Cinderella

Fruit Punch

9 / 30

9. Which fruit is commonly used in mocktails for both flavor and garnish?

Kiwi

Avocado

Coconut

Banana

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10. Which tool is used to measure liquids accurately in mocktail making?

Strainer

Jigger

Spoon

Knife

11 / 30

11. Mocktails should ideally be served in what type of glass?

Ceramic mug

Tumbler or cocktail glass

Plastic cup

Beer mug

12 / 30

12. What is the purpose of garnishing a mocktail?

To preserve it longer

To improve visual appeal and flavor

To thicken the drink

To increase calorie content

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13. When serving a mocktail, which of the following is considered polite service etiquette?

Filling the glass to the brim

Serving without a coaster

Presenting with a napkin and straw if needed

Avoiding eye contact

14 / 30

14. What temperature should mocktails generally be served at?

Room temperature

Warm

Cold

Frozen

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15. Which item should NOT be used as garnish?

Fresh herbs

Clean, edible flowers

Plastic stirrer

Rotten fruit

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16. Why are mocktails popular in family restaurants?

They are alcoholic

They are cheap to make

They cater to all age groups

They are served hot

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17. Which of the following enhances the aesthetic of a served mocktail?

Dusty glassware

Colorful straws and garnishes

Serving in paper cups

Overfilled glasses

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18. The rim of a glass can be decorated with:

Salt

Sugar

Chocolate

All of the above

19 / 30

19. Mocktails are often served with which of the following to improve experience?

Napkins and stirrers

Matches

Empty bottles

Aluminum foil

20 / 30

20. Why should mocktails be served immediately after preparation?

To avoid melting garnish

To maintain freshness and temperature

To save time

To reduce bubbles

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21. Which of the following must be cleaned before and after mocktail service?

Garnish items

Glassware and tools

Sugar and syrup bottles

Fruit peels

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22. Which of these is important for hygienic dispensing?

Tasting with fingers

Using separate jiggers and spoons

Reusing garnishes

Touching ice with hands

23 / 30

23. How should leftover mocktails be handled?

Serve them later

Reuse for next customer

Discard appropriately

Store at room temperature

24 / 30

24. Which of these tools helps to strain pulp or seeds from citrus juices?

Bar spoon

Fine mesh strainer

Muddler

Corkscrew

25 / 30

25. Mocktail dispensers should be cleaned how frequently?

Once a week

Monthly

After every use

Never

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26. The correct method of storing fresh fruit for mocktails includes:

Keeping in sunlight

Freezing with water

Refrigerating properly

Leaving on bar counter

27 / 30

27. Which color-coded chopping board is typically used for fruits?

Blue

Green

Red

White

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28. What is the main reason for wearing gloves while preparing mocktails?

To look professional

To avoid cold drinks

To ensure hygiene

To match the uniform

29 / 30

29. Mocktails are considered alcohol-free if they contain less than:

1% alcohol

0.5% alcohol

5% alcohol

0.05% alcohol

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30. Which of the following is a key principle of mocktail preparation and service?

Speed over quality

Appearance is more important than hygiene

Cleanliness and consistency

Use leftovers creatively

Your score is

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