ProStart Foods Level 1 Test – Culinary Fundamentals & Foodservice Knowledge
Assessment
In baking, a standardized recipe for a bakery product id know as a(n)..? - ✔✔Formula
Which type of chef would typically be responsible for the baking production? - ✔✔Pastry
Boiling an egg in water is an example of what type of heat transfer? - ✔✔Convection
Which of the following is considered to be personal protective equipment? - ✔✔Skid-
resistance shoes
Which product type must meet Grade A standards to be acceptable for receiving? - ✔✔Milk
The maximum temperature at which loose salad greens may be stored is..? - ✔✔41F
Which of the following is an example of a front-of-the-house employee? - ✔✔Maitre d'
An effective method of denying pests access to an operation is to..? - ✔✔Use hinged grates on
floor drains
What is the combination of knowledge, skills, attitudes, and behaviors a person shows while
performing and interacting with others? - ✔✔Professionalism
Which type of soup is considered a thick soup? - ✔✔Cream
Assessment
In baking, a standardized recipe for a bakery product id know as a(n)..? - ✔✔Formula
Which type of chef would typically be responsible for the baking production? - ✔✔Pastry
Boiling an egg in water is an example of what type of heat transfer? - ✔✔Convection
Which of the following is considered to be personal protective equipment? - ✔✔Skid-
resistance shoes
Which product type must meet Grade A standards to be acceptable for receiving? - ✔✔Milk
The maximum temperature at which loose salad greens may be stored is..? - ✔✔41F
Which of the following is an example of a front-of-the-house employee? - ✔✔Maitre d'
An effective method of denying pests access to an operation is to..? - ✔✔Use hinged grates on
floor drains
What is the combination of knowledge, skills, attitudes, and behaviors a person shows while
performing and interacting with others? - ✔✔Professionalism
Which type of soup is considered a thick soup? - ✔✔Cream
