Final Prostart 1 2021

Final Prostart 1 2021 The single most important part of personal hygiene for a food handler is - ANS-washing hands Bacteria grow especially fast in the temperature range of - ANS-70°F-125°F What is a food safety management system typically designed to prevent? - ANSfoodborne 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? - ANShotel What is the formula for increasing or decreasing a recipe yield? - ANS-(Desired yield ÷ Original yield) x Each ingredient amount Why doesn't the use of microwave ovens for cooking typically allow for browning? - ANS-there is no external heat source How is foodservice typically handled within the noncommercial segment? - ANScontract feeding and self-operators Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food? - ANS-recovery time When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing - ANS-empathy The term used in the restaurant and foodservice industry to "put in place" is called - ANS-mise en place In order to effectively deny pests access to food and shelter, a food service operator should - ANS-use hinged grates on floor drains An example of personal responsibility in an operation would be - ANS-communicating frequently and clearly The kitchen station that is responsible for decorative sugar is called the - ANS-pastry Receiving tables are typically used to - ANS-inspect deliveries Continues...