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Prostart Test 1-50
Prostart Year One
| Question | Answer |
|---|---|
| The single most important part of personal hygiene for a food handler is | Washing Hands |
| What is the combination of all the services that people need and will pay for when away from home? | Travel and Tourism |
| Bacteria grow especially fast in the temperature range of | 70F-125F |
| What is it called when several people connect for the purpose of building relationships that may result in career advancement? | Networking |
| After four hours of continuously making sandwiches, what actions should the. food handler perform to the work surface? | Clean and Sanitize |
| A foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates | Diversity |
| What is a food safety management system typically designed to prevent? | Food-borne Illness |
| Treating people fairly and holding others accountable is an example of what? | Leading Consistently |
| An example of cookware with two handles used for boiling and simmering foods is the | Stock Pot |
| When receiving food from a vendor, scales are used to | Confirm ordered amounts |
| Body language and gestures are which type of communication? | Nonverbal |
| The factors that affect a sanitizer's effectiveness are | Contact time, temperature, and concentration |
| The term "saucier" refers to a | Cook who specializes in making sauces |
| Who is primarily responsible seating customers in a contemporary full service operation? | Host/ess |
| In which type of pan should scrambled eggs for a breakfast buffet be placed? | Hotel Pan |
| Which type of flour has a low gluten content? | Cake Flour |
| What is the formula for increasing or decreasing a recipe yield? | (Desired Yield/Original Yield)x Each Ingredient Amount |
| How does good customer service benefit the operation? | Marketing costs decrease |
| Why doesn't the use of microwave ovens allow for browining? | There is no external heat source |
| Which of the following is a classical knife cut? | Rondelle |
| How is foodservice typically handled within the noncommercial segment? | Contract feeding and self-operators |
| Which is a respectful way for a listener to agree with a speaker's point? | Nodding |
| Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food? | Recovery Time |
| Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies? | Portfolio |
| When managers attempt to identify with the feelings, thoughts or attitudes of an employee, they are showing | Empathy |
| Why are preschool-aged children at a higher risk for food-borne illnesses? | Their immune systems have not yet fully developed |
| The term used in the restaurant and foodservice industry to "put in place" is called | Mise en Place |
| When referring to "SMART" goals, what does the M stand for? | Measurable |
| In a typical kitchen, the garde-manger station includes which responsibility? | Salad prepping |
| Which item is most likely to become unsafe when time and temperature are abused? | Sliced Tomatoes |
| An example of personal responsibility in an operation would be | communicating frequently and clearly |
| Which task should a server perform from the guest's right side? | Clearing Plates |
| The kitchen station that is responsible for decorative sugar is called the | Pastry Station |
| If a food handler has diarrhea or has been vomiting, which action must the manager take? | Exclude the food handler from the operation |
| Receiving tables are typically used to | Inspect deliveries |
| An external threat to an operation are persons who engage in | Food Tampering |
| A good first impression can be made by | displaying courtesy, respect, and friendliness |
| Which cooking task is best performed in a rondeau? | Braising Vegetables |
| Which type of restaurant requires a guest to pay before eating? | Quick Service |
| The staff member who is responsible for service throughout the dining room is the | Headwaiter |
| Which part of a salad enhances its appearance and compliments its overall taste? | Garnish |
| What is cross-contamination? | Spreading pathogens from one surface or food to another |
| The primary purpose of the introduction of a written message is to | Give a reason for the message |
| What three actions should be performed during an investigation when an on the job accident occurs? | Fill out all applicable OSHA forms, collect physical evidence, and interview all involved |
| What is an example of an open-ended question? | What are your interests? |
| What is the decimal equivalent of 1/8? | 0.125 |
| What does a company's mission statement describe? | What it is currently doing |
| Which of the following is considered to be personal protective equipment? | Skid-resistant shoes |
| Which of the following service styles is the simplest? | English |
| A bouquet garni is a | bag or bundle of fresh herbs |
Created by:
mgoodm
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