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The single most important part of personal hygiene is?
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What is the combination of all the services that people will pay
for and need when away from home?
for and need when away from home?
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Prostart Level 1
Culinary
| Question | Answer |
|---|---|
| The single most important part of personal hygiene is? | washing hands |
| What is the combination of all the services that people will pay for and need when away from home? | Hospitality and Food service |
| Bacteria grow especially fast in the temperature danger zone? | 41* F to 141* F 5* C to 61* C |
| 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 |
| A food service 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 illnesses |
| Treating people fairly and holding others accountable is an example of what? | Coaching and Developing others |
| An example of cookware with two handles used for boiling and simmering foods is the? | Stockpot |
| When receiving food from a vendor, scales are used to? | Confirmed 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? | A cook who specializes in making sauces |
| who is primarily responsible for 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 |
| Which type of flour has a low gluten content? | Cake |
| What is the formula for increasing or decreasing a recipe yield? | (Desired yield/ original yield)* each ingredient amount |
| How does good customer service benefit the operation? | Marketing costs decrease |
| Why doesn't the use of microwave ovens for cooking typically allow for browning? | It is only used to reheat already cooked items |
| Which one of the following is a classical knife cut? | Rondelle |
| How is food service 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 mul | 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 feeling, thoughts, or attributes of an employee, they are showing what? | Empathy |
| Why are preschool-aged children at a higher risk for food borne illness? | Their immune systems have not fully developed |
| The term used in the restaurant and food service 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 setting the grade-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 | |
Created by:
NatalieCGarvin
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