PROSTART EXAMINATION TEST
QUESTIONS WITH ANSWERS GRADED A
◉ Bacteria grow especially fast in the temperature range of. Answer:
70°F-125°F
◉ What is a food safety management system typically designed to
prevent? Answer: foodborne illness
◉ Body language and gestures are which type of communication?
Answer: nonverbal
◉ The term "saucier" refers to a. Answer: cook who specializes in
making sauces
◉ In which type of pan should scrambled eggs for a breakfast buffet be
placed? Answer: hotel
◉ What is the formula for increasing or decreasing a recipe yield?
Answer: (Desired yield ÷ Original yield) x Each ingredient amount
◉ Why doesn't the use of microwave ovens for cooking typically allow
for browning? Answer: there is no external heat source
, ◉ How is foodservice typically handled within the noncommercial
segment? Answer: contract feeding and self-operators
◉ Which of the following is the PRIMARY consideration when deep-
frying multiple large batches of frozen food? Answer: recovery time
◉ When managers attempt to identify with the feelings, thoughts, or
attitudes of an employee, they are showing. Answer: empathy
◉ The term used in the restaurant and foodservice industry to "put in
place" is called. Answer: mise en place
◉ In order to effectively deny pests access to food and shelter, a food
service operator should. Answer: use hinged grates on floor drains
◉ An example of personal responsibility in an operation would be.
Answer: communicating frequently and clearly
◉ The kitchen station that is responsible for decorative sugar is called
the. Answer: pastry
◉ Receiving tables are typically used to. Answer: inspect deliveries
QUESTIONS WITH ANSWERS GRADED A
◉ Bacteria grow especially fast in the temperature range of. Answer:
70°F-125°F
◉ What is a food safety management system typically designed to
prevent? Answer: foodborne illness
◉ Body language and gestures are which type of communication?
Answer: nonverbal
◉ The term "saucier" refers to a. Answer: cook who specializes in
making sauces
◉ In which type of pan should scrambled eggs for a breakfast buffet be
placed? Answer: hotel
◉ What is the formula for increasing or decreasing a recipe yield?
Answer: (Desired yield ÷ Original yield) x Each ingredient amount
◉ Why doesn't the use of microwave ovens for cooking typically allow
for browning? Answer: there is no external heat source
, ◉ How is foodservice typically handled within the noncommercial
segment? Answer: contract feeding and self-operators
◉ Which of the following is the PRIMARY consideration when deep-
frying multiple large batches of frozen food? Answer: recovery time
◉ When managers attempt to identify with the feelings, thoughts, or
attitudes of an employee, they are showing. Answer: empathy
◉ The term used in the restaurant and foodservice industry to "put in
place" is called. Answer: mise en place
◉ In order to effectively deny pests access to food and shelter, a food
service operator should. Answer: use hinged grates on floor drains
◉ An example of personal responsibility in an operation would be.
Answer: communicating frequently and clearly
◉ The kitchen station that is responsible for decorative sugar is called
the. Answer: pastry
◉ Receiving tables are typically used to. Answer: inspect deliveries
