Prostart Year 1 Exam with complete solutions Graded A+

Prostart Year 1 Exam with complete solutions Graded A+ 1.Washing Hands The single most important part of personal hygiene for a food handler is 2. Travel and Tourism What is the combination of all the services that people need and will pay for when away from home? 3. 70°F (21°C) to 125°F (52°C). Bacteria grow especially fast in the temperature range of 4.Networking What is it called when several people connect for the purpose of building relationships that may result in career advancement? 5.Clean and sanitize After four hours of continuously making sandwiches, what actions should the food handler perform to the work surface? .diversity. A foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates Leading consistently Treating people fairly and holding others accountable is a example of what? 9. Stock Pot An example of cookware with two handles used for boiling and simmering foods is the .Confirm Order amounts When receiving food from a vendor, scales are used to 11.Non Verbal Body language and gestures are which type of communication? .contact time, temperature, and concentration. The factors that affect a sanitizer's effectiveness are who specializes in making sauces. The term "saucier" refers to a 14.Host/Hostess Who is primarily responsible for seating customers in a contemporary full-service operation? 15.Hotel In which type of pan should scrambled eggs for a breakfast buffet be placed? .Cake Which type of flour has a low gluten content? 17.(Desired yield / Original Yield) X each ingredient What is the formula for increasing or decreasing a recipe yield? Marketing costs decrease How does good customer service benefit the operation? 19.There is no external heat source Why doesn't the use of microwave ovens for cooking typically allow for browning? Rondelle Which one of the following is a classical knife cut? 21.Contract feeding and self- operators How is foodservice typically handled within the noncommercial segment? .Nodding Which is a respectful way for a listener to agree with a speaker's point? recovery time Which of the following is the PRIMARY consideration when deep- frying multiple large batches of frozen food? Porfolio Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies? empathy 26.Their immune systems have not yet fully developed. Why are preschool-aged children at a higher risk for foodborne illnesses? Mise en place The term used in the restaurant and foodservice industry to "put in place" is called Measurable When referring to "SMART" goals, what does the M stand for? 29.Salad prepping In a typical kitchen, the garde- manger station includes which responsibility? 30. Sliced Tomatoes Which item is most likely to become unsafe when time and temperature are abused? nicating frequently and clearly. An example of personal responsibility in an operation would be 32. Clearing Plate Which task should a server perform from the guest's right side? 33. Pastry The kitchen station that is responsible for decorative sugar is called the 34.Exclude the food handler from the operation If a food handler has diarrhea or has been vomiting, which action must the manager take? ct deliveries. Receiving tables are typically used to tampering. An external safety threat to an operation are persons who engage in aying courtesy, respect, and friendliness. A good first impression can be made by 38.Braising vegetables Which cooking task is best performed in a rondeau? 39.Quick service Which type of restaurant requires a guest to pay before eating? the headwaiter / the maître d' The staff member who is responsible for service throughout the dining room is the garnish Which part of a salad enhances its appearance and complements its overall taste? 42.Spreading pathogens from one surface or food to another What is cross-contamination? Give reason for message