PROSTART 1 CULINARY ACTUAL TEST
PAPER COMPLETE QUESTIONS AND
ACCURATE ANSWERS BUNDLED
RESOURCE
●● Julia Child
Answer: popularized French cuisine and techniques
●● How is foodservice typically handled within the noncommercial
segment?
Answer: Contract feeders and self-operators
●● FAT TOM
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
●● Which authority is responsible for inspecting restaurants for food
safety?
Answer: Local or state health departments
●● Which of the following is a virus?
Answer: Hepatitis A
,●● Temperature danger zone
Answer: 41-135 degrees
●● The most important rule for personal hygiene:
Answer: Wash your hands!
●● How can you slow bacterial growth in TCS foods?
Answer: Control time and temperature
●● How can you avoid chemical contamination?
Answer: Store chemicals away from food
●● Three forms of food contamination:
Answer: Physical, chemical, biological
●● How to keep pests OUT of an operation:
Answer: Clover floor drains and close outside doors
●● What's included in a master cleaning schedule?
Answer: What should be cleaned, who should clean it, what cleaning
items should be used
, ●● What should a food handler put over a finger wound?
Answer: A bandage and glove/finger cot
●● What cleaner is best for mineral deposits left from hard water?
Answer: Delimer
●● What is another name for a standardized recipe?
Answer: Formula
●● If a formula calls for 66.5% water and the pastry chef is using 10
pounds of flour, how much water does the chef need by weight?
Answer: 6.65 pounds
●● Formula for calculating baker's percentage
Answer: (weight of ingredient/weight of flour) x 100%
●● Biscuit method
Answer: Quick bread method where fat is cut into flour until it
resembles pea-sized pieces
●● Where should ready-to-eat food be placed in the fridge?
Answer: On the top shelf
PAPER COMPLETE QUESTIONS AND
ACCURATE ANSWERS BUNDLED
RESOURCE
●● Julia Child
Answer: popularized French cuisine and techniques
●● How is foodservice typically handled within the noncommercial
segment?
Answer: Contract feeders and self-operators
●● FAT TOM
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
●● Which authority is responsible for inspecting restaurants for food
safety?
Answer: Local or state health departments
●● Which of the following is a virus?
Answer: Hepatitis A
,●● Temperature danger zone
Answer: 41-135 degrees
●● The most important rule for personal hygiene:
Answer: Wash your hands!
●● How can you slow bacterial growth in TCS foods?
Answer: Control time and temperature
●● How can you avoid chemical contamination?
Answer: Store chemicals away from food
●● Three forms of food contamination:
Answer: Physical, chemical, biological
●● How to keep pests OUT of an operation:
Answer: Clover floor drains and close outside doors
●● What's included in a master cleaning schedule?
Answer: What should be cleaned, who should clean it, what cleaning
items should be used
, ●● What should a food handler put over a finger wound?
Answer: A bandage and glove/finger cot
●● What cleaner is best for mineral deposits left from hard water?
Answer: Delimer
●● What is another name for a standardized recipe?
Answer: Formula
●● If a formula calls for 66.5% water and the pastry chef is using 10
pounds of flour, how much water does the chef need by weight?
Answer: 6.65 pounds
●● Formula for calculating baker's percentage
Answer: (weight of ingredient/weight of flour) x 100%
●● Biscuit method
Answer: Quick bread method where fat is cut into flour until it
resembles pea-sized pieces
●● Where should ready-to-eat food be placed in the fridge?
Answer: On the top shelf
