Prostart Year 1 Study guide Questions
and Answers 100% Pass
Bechamel sauce is made from - ✔✔milk and white roux
Which type of soup is considered a thick soup? - ✔✔cream
What is the minimum internal cooking temperature for chicken breast? - ✔✔165F
Which of the following is the primary consideration when deep-frying multiple large
batches of frozen foods? - ✔✔recovery time
Which type of restaurant requires a guest to pay before eating? - ✔✔Quick service
How is a panini sandwich prepared? - ✔✔grilled
In which type of pan should scrambled eggs for a breakfast buffet be placed? - ✔✔hotel
The price of food purchased before any waste or trim is removed is referred to as the -
✔✔as-purchased price
What should an emergency plan include? - ✔✔evacuation routes
A good first impression can be made by - ✔✔maintaining a professional appearance
Emily Charlene, All Rights Reserved © 2025 1
, (displaying courtesy, respect, and friendliness)
Which of pathogens is a virus - ✔✔Hepatitis
the single most important part of a personal hygiene for a food handler is - ✔✔washing
hands
bacteria grow especially fast in the temperature range of - ✔✔41-135
What is the proper was a food handler to cover a wound on a finger when preparing
food - ✔✔wear a bandage and cover with a finger cot or glove
what is a food safety management system typically designed to prevent? - ✔✔food
borne illness
what part of the salad consists of the main ingredient? - ✔✔Body
why should a manager be notified of all customer complaints? - ✔✔to follow up
An example of cookware with two handles used for boiling and simmering foods is the
- ✔✔stock pot
body language and gestures are which type of communication - ✔✔non verbal
the term saucier refers to a - ✔✔a chef that specializes in making a sauce
what is the formula for increasing or decreasing a recipes yield? - ✔✔(desired yield /
original yield) x each ingredient amount
Emily Charlene, All Rights Reserved © 2025 2
and Answers 100% Pass
Bechamel sauce is made from - ✔✔milk and white roux
Which type of soup is considered a thick soup? - ✔✔cream
What is the minimum internal cooking temperature for chicken breast? - ✔✔165F
Which of the following is the primary consideration when deep-frying multiple large
batches of frozen foods? - ✔✔recovery time
Which type of restaurant requires a guest to pay before eating? - ✔✔Quick service
How is a panini sandwich prepared? - ✔✔grilled
In which type of pan should scrambled eggs for a breakfast buffet be placed? - ✔✔hotel
The price of food purchased before any waste or trim is removed is referred to as the -
✔✔as-purchased price
What should an emergency plan include? - ✔✔evacuation routes
A good first impression can be made by - ✔✔maintaining a professional appearance
Emily Charlene, All Rights Reserved © 2025 1
, (displaying courtesy, respect, and friendliness)
Which of pathogens is a virus - ✔✔Hepatitis
the single most important part of a personal hygiene for a food handler is - ✔✔washing
hands
bacteria grow especially fast in the temperature range of - ✔✔41-135
What is the proper was a food handler to cover a wound on a finger when preparing
food - ✔✔wear a bandage and cover with a finger cot or glove
what is a food safety management system typically designed to prevent? - ✔✔food
borne illness
what part of the salad consists of the main ingredient? - ✔✔Body
why should a manager be notified of all customer complaints? - ✔✔to follow up
An example of cookware with two handles used for boiling and simmering foods is the
- ✔✔stock pot
body language and gestures are which type of communication - ✔✔non verbal
the term saucier refers to a - ✔✔a chef that specializes in making a sauce
what is the formula for increasing or decreasing a recipes yield? - ✔✔(desired yield /
original yield) x each ingredient amount
Emily Charlene, All Rights Reserved © 2025 2
