ProStart Review – Complete Culinary Arts & Restaurant Management Exam
Preparation Guide
The single most important part of personal hygiene for a food handler is - ANS ✔✔washing
hands
What is a food safety management system typically designed to prevent? - ANS ✔✔foodborne
illness
Body language and gestures are which type of communication? - ANS ✔✔nonverbal
The term "saucier" refers to a - ANS ✔✔cook who specializes in making sauces
In which type of pan should scrambled eggs for a breakfast buffet be placed? - ANS ✔✔hotel
Which of the following is the PRIMARY consideration when deep-frying multiple large batches
of frozen food? - ANS ✔✔recovery time
The term used in the restaurant and foodservice industry to "put in place" is called - ANS
✔✔mise en place
The kitchen station that is responsible for decorative sugar is called the - ANS ✔✔pastry
What does a company's mission statement describe? - ANS ✔✔what it is currently doing
Which cooking method is often used to pre-prepare vegetables for later service? - ANS
✔✔blanching
Preparation Guide
The single most important part of personal hygiene for a food handler is - ANS ✔✔washing
hands
What is a food safety management system typically designed to prevent? - ANS ✔✔foodborne
illness
Body language and gestures are which type of communication? - ANS ✔✔nonverbal
The term "saucier" refers to a - ANS ✔✔cook who specializes in making sauces
In which type of pan should scrambled eggs for a breakfast buffet be placed? - ANS ✔✔hotel
Which of the following is the PRIMARY consideration when deep-frying multiple large batches
of frozen food? - ANS ✔✔recovery time
The term used in the restaurant and foodservice industry to "put in place" is called - ANS
✔✔mise en place
The kitchen station that is responsible for decorative sugar is called the - ANS ✔✔pastry
What does a company's mission statement describe? - ANS ✔✔what it is currently doing
Which cooking method is often used to pre-prepare vegetables for later service? - ANS
✔✔blanching
