Final Prostart Questions & Answers 100% Correct!!

The single most important part of personal hygiene for a food handler is - ANSWERwashing hands Bacteria grow especially fast in the temperature range of - ANSWER70°F-125°F What is a food safety management system typically designed to prevent? - ANSWERfoodborne illness Body language and gestures are which type of communication? - ANSWERnonverbal The term "saucier" refers to a - ANSWERcook who specializes in making sauces In which type of pan should scrambled eggs for a breakfast buffet be placed? - ANSWERhotel 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? - ANSWERthere is no external heat source How is foodservice typically handled within the noncommercial segment? - ANSWERcontract feeding and self-operators Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food? - ANSWERrecovery time When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing - ANSWERempathy The term used in the restaurant and foodservice industry to "put in place" is called - ANSWERmise en place In order to effectively deny pests access to food and shelter, a food service operator should - ANSWERuse hinged grates on floor drains An example of personal responsibility in an operation would be - ANSWERcommunicating frequently and clearly The kitchen station that is responsible for decorative sugar is called the - ANSWERpastry Receiving tables are typically used to - ANSWERinspect deliveries A good first impression can be made by - ANSWERdisplaying courtesy, respect, and friendliness Which type of restaurant requires a guest to pay before eating? - ANSWERquick service Which part of a salad enhances its appearance and complements its overall taste? -