Final Prostart questions & Answers 100% Correct

The single most important part of personal hygiene for a food handler is - ANSWER washing hands 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