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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 customer’s 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.

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 non-absorbent 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.

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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

III. Provision of nutritionally adequate meals

IV. Maintenance of sanitation in meal preparation

A. II only since it is the most

important aspect of food B. II, III and IV are correct C. I, II and IV because nutrition is

seldom or never been considered by many in choosing food

D. I, II, III and IV must be considered 14. 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 ready-

to 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.

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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 can’t 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 cross-

contamination? A. Preparing meat separately from read-

to-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.

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

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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.

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

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-to-eat 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.

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

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

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

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41. 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

42. 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 walk-

in 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 walk-in 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

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 self-service bar

D. Allowing customers to reuse glassware for beverage refills

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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 41˚F 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 50˚F 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 41˚F 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. Which of the following is not an

acceptable method for thawing foods? A. Place the food in a refrigerator at

41˚F or below. B. Completely submerge the food in

running water at 70˚F or below. C. As part of the cooking process. D. On a clean surface at room

temperature.

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. Standardized recipes are important for A. consistency

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

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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. 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

64. 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

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

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71. 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

72. 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. I and II only B. II and III only C. III and IV only D. I, III, IV E. I, II, III, IV

73. 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. I and II B. I and III C. I and IV D. I, II and III E. 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. 34°F-38°F

b. 40°F-120°F

c. 34°F-135°F

d. 40°F-140°F

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. Moist protein rich foods

b. Very acidic foods

c. Staples foods

d. Fruits and Vegetables

77. To prevent falls

a. Clean up spills immediately

b. Walk, don’t 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. Menu Planning

b. Cycle Menu

c. Ala Carte

d. Food Procurement

79. Fast foods, Cafes, Bar and Restaurant

falls under what Segment of Foodservice

Industry

a. Commercial, General Market

b. Commercial, Restricted Market

c. Subsidized, Institutional

d. Subsidized, Employee

80. This involves the maintenance of quality

of ingredients by accepting only those

that pass inspection.

a. Storing

b. Issuing

c. Receiving

d. Purchasing

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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

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. Don’t 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 establishment’s 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

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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

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 food-

contact 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. Don’t let moisture from lid drip

on you

c. Never use lids to drain food

d. All of the above

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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-----

SET B

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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. It’s an indispensable tool to enhance a bartender’s 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

SET B

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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

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