PROSTART 1 CULINARY EXAM REVIEW
PRACTICE QUESTIONS AND VERIFIED
SOLUTIONS ALREADY PASSED
●● Contract Feeding
Answer: Businesses that operate foodservice for companies in the
manufacturing or service industry. Contractors will manage and operate
the employee dining facilities.
●● Self-Operators
Answer: They hire their own staff to operate foodservices.
●● Travel And Tourism
Answer: The combination of all of the services that people need and will
pay for when they are away from home. This includes all of the
businesses that benefit from people traveling and spending their money,
such as transportation or restaurants.
●● Tourism
Answer: Travel for recreational, leisure or business purposes.
●● Hospitality
,Answer: Refers to the services that people use and receive when they are
away from home.
●● Lesche
Answer: Private clubs for the ancient Greeks that offered food to
members.
●● Phatnai
Answer: Establishments that catered to travelers, traders, and visiting
diplomats in ancient Greece.
●● Epicurean
Answer: Showing great appreciation for fine wine and food.
●● Haute Cuisine
Answer: An elaborate and refined system of food preparation.
●● Cafe
Answer: A coffeehouse usually offering pastries and baked goods.
●● Guilds
Answer: Association of people with similar interests or professions.
,●● Restorante
Answer: The first term used as "restaurant" introduced by Bolulanger.
●● Cafeteria
Answer: An assembly line process of serving food quickly and cheaply
without the need for servers.
●● Entrepenuer
Answer: A person who starts and runs a business, taking on financial risk
to do so.
●● Expediter
Answer: Takes orders from servers and calls out the orders to the various
production areas in the kitchen. They communicate orders, make sure
the food is cooked in the right order and for all parties at the table, and
sees that serves run food to the table while it is warm and ready.
●● Front Of The House
Answer: Employees serve guests directly. Include managers, assistant
managers, banquet managers, dining room managers, maitre d,
hosts/hostesses, cashiers, bar staff, serving staff, and busers.
●● Back Of The House
, Answer: Employees work outside the public space. Includes chefs, line
cooks, pastry chefs, crew (or shift) supervisors, dish washers,,
bookkeepers, storeroom clerks, purchasers, and menu planners.
●● Entry-Level Job
Answer: One that requires little or no previous experience.
●● Career
Answer: A profession or work in a particular field that individuals
choose for them selves.
●● Career Pathway
Answer: A series of jobs through which people can advance to further
their careers.
●● Mentor
Answer: Someone who can play the role of a wise advisor to help guide
you along your career path.
●● Stress
Answer: The condition where, or feeling that, demands exceed the
resources available for use.
●● Stress Management
PRACTICE QUESTIONS AND VERIFIED
SOLUTIONS ALREADY PASSED
●● Contract Feeding
Answer: Businesses that operate foodservice for companies in the
manufacturing or service industry. Contractors will manage and operate
the employee dining facilities.
●● Self-Operators
Answer: They hire their own staff to operate foodservices.
●● Travel And Tourism
Answer: The combination of all of the services that people need and will
pay for when they are away from home. This includes all of the
businesses that benefit from people traveling and spending their money,
such as transportation or restaurants.
●● Tourism
Answer: Travel for recreational, leisure or business purposes.
●● Hospitality
,Answer: Refers to the services that people use and receive when they are
away from home.
●● Lesche
Answer: Private clubs for the ancient Greeks that offered food to
members.
●● Phatnai
Answer: Establishments that catered to travelers, traders, and visiting
diplomats in ancient Greece.
●● Epicurean
Answer: Showing great appreciation for fine wine and food.
●● Haute Cuisine
Answer: An elaborate and refined system of food preparation.
●● Cafe
Answer: A coffeehouse usually offering pastries and baked goods.
●● Guilds
Answer: Association of people with similar interests or professions.
,●● Restorante
Answer: The first term used as "restaurant" introduced by Bolulanger.
●● Cafeteria
Answer: An assembly line process of serving food quickly and cheaply
without the need for servers.
●● Entrepenuer
Answer: A person who starts and runs a business, taking on financial risk
to do so.
●● Expediter
Answer: Takes orders from servers and calls out the orders to the various
production areas in the kitchen. They communicate orders, make sure
the food is cooked in the right order and for all parties at the table, and
sees that serves run food to the table while it is warm and ready.
●● Front Of The House
Answer: Employees serve guests directly. Include managers, assistant
managers, banquet managers, dining room managers, maitre d,
hosts/hostesses, cashiers, bar staff, serving staff, and busers.
●● Back Of The House
, Answer: Employees work outside the public space. Includes chefs, line
cooks, pastry chefs, crew (or shift) supervisors, dish washers,,
bookkeepers, storeroom clerks, purchasers, and menu planners.
●● Entry-Level Job
Answer: One that requires little or no previous experience.
●● Career
Answer: A profession or work in a particular field that individuals
choose for them selves.
●● Career Pathway
Answer: A series of jobs through which people can advance to further
their careers.
●● Mentor
Answer: Someone who can play the role of a wise advisor to help guide
you along your career path.
●● Stress
Answer: The condition where, or feeling that, demands exceed the
resources available for use.
●● Stress Management
