prostart exam study guide

prostart exam study guide The industry which is a combination of all the services that people need and will pay for when away from home is called ___________ & _____________. - ANS travel and tourism True or False: Contract feeding & self-operators make up the noncommercial segment of the hospitality field. - ANS which type of restaurant requires quests to pay before they eat FAST FOOD, CASUAL DINING, FINE DINING, QUICK SERVICE,QUICK CASUAL - ANS quick service Define networking - ANS give an example of a manager showing empathy - ANS define diversity as it applies to hiring someone - ANS true or false: Communicating clearly and frequently is part of someone's personal responsibility in a professional setting. - ANS true What is a mission statement? - ANS The knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others is called: - ANS professionalism List some examples of nonverbal communication. - ANS shaking your head, making hand motions/gestures How can a listener respectfully show a speaker that they agree? - ANS shake their head, not interrupt them, say statements such as i understand and i agree true or false: When writing, the purpose of an introduction is to summarize key points. - ANS true A collection of samples that highlights someone's interests, talents, contributions, and studies is called a: - ANS Give an example of an open-ended question you might be asked during a job interview. - ANS What do you do in your free time? Why are you a hard worker? How do you work with others? What should an applicant do after a job interview? - ANS They should check in on the job interview because it shows they care Indicate the range within the temperature danger zone where bacteria grow especially fast. - ANS Make this FALSE statement TRUE. Preschool-aged children are at higher risk for foodborne illness because they do not have strong appetites. - ANS which foods most likely to become unsafe when time and temperature abused. SLICED TOMATOES, BREAD, EGGS, TREE NUTS, SHELLFISH, CUT MELONS - ANS Where should chemicals be stored in a foodservice operation? - ANS The 3 forms of food contamination are: - ANS cross contamination, true or false: State and local health departments are responsible for enforcing food safety regulations. - ANS What are the 6 conditions that pathogens need to grow? - ANS The MOST important part of personal hygiene for a food handler is: - ANS washing their hands When in continuous use, a work surface must be cleaned and sanitized at least every _____ hours. - ANS which of the factors that affect a sanitizer's effectiveness. TEMPERATURE, COLOR, BRAND NAME, CONCENTRATION, ALTITUDE, CONTACT TIME - ANS When should a manager EXCLUDE a food handler from working in the operation? - ANS Make this FALSE statement TRUE. When using heat to sanitize, dishes must remain in contact with water at 171°F for at least 15 seconds. - ANS What are some effective ways to deny pests access to an operation? - ANS A food safety management system is designed to prevent: - ANS What are scales used for in a receiving area? - ANS Provide an example of cross-contamination. - ANS Food must be thrown out after spending ___________ in the temperature danger zone. - ANS Make this FALSE statement TRUE. The primary function of the FDA is to create and enforce safety-related standards in the workplace. - ANS Notifying and training employees about dangerous chemicals is a duty of an employer when meeting what standard? - ANS Which of these is an example of an external safety threat? LEAVING WITHOUT PAYING, BAD ONLINE REVIEWS, UNCOVERED COUGH OR SNEEZE FOOD TAMPERING - ANS List some examples of personal protective equipment a food handler might wear in the kitchen. - ANS hair net, gloves When an on-the-job accident occurs, these 3 actions take place during an investigation: 1. Fill out applicable _________ forms. 2. Collect physical _________________. 3. ______________ all people who were involved. - ANS What is the first thing an employee should ask themselves when a fire occurs? Am I........ - ANS Match the class of extinguisher to the type of fire. Deep fryer fire (power is off) Chemicals are mixed and ignite Cardboard in a trash can Electrical wiring to an appliance Class A Class B Class C Class K - ANS true or false: Tables in the receiving area are used to prep and plate food. - ANS Which of these is an insulated container that holds sheet pans? HOT BOX PROOFER SPEED RACK STEAM TABLE - ANS List at least 4 types of ovens - ANS radiational, Make this FALSE statement TRUE. When making a recipe designed for a convection oven in a conventional oven, the temperature should be decreased by 25°F - 50°F. - ANS What is this piece of cookware called? - ANS stock pot The shallow pans used on a buffet or steam table are called: - ANS Identify these classical knife cuts. - ANS Which of these pieces of cookware would be used to braise vegetables? Sauteuse or Rondeau or Brazier - ANS sauteuse When using a knife correctly, the hand that is NOT holding the knife should be shaped like a: - ANS Define the term mise en place - ANS Salads and cold food prep are completed by this brigade station. - ANS Which brigade station creates decorative sugar pieces? SAUCIER, PASTRY, GRILL, SAUTE - ANS Why are herbs and spices added to food during cooking? - ANS to add flavor, enhance flavor and add aroma true or false: The primary reason to season a dish is to enhance its depth of flavor. - ANS Fill in the equation used to increase or decrease a recipe's yield. ( ___________ YIELD ÷ ___________ YIELD) x EACH INGREDIENT AMOUNT - ANS Find the decimal equivalent for each fraction. 1/8 = 2/3 = 3/8 = - ANS 1/8= .125 2/3= .66 3/8= .375 A recipe calls for 3 lbs of sliced bananas. If the yield of bananas is 72%, how many pounds should be ordered? EPQ ÷ Y% = APQ Round your answer to the hundredths place. - ANS What are the reasons why it's important for a foodservice operation to use standardized recipes? - ANS What is the conversion factor needed to convert a recipe that makes 24 servings to one that makes 450 servings? DY ÷ OY = CF Round your answer to the hundredths place. - ANS Circle the part of a salad that enhances its appearance and complements its overall taste. BASE BODY GARNISH DRESSING - ANS What is the binding agent used in making mayonnaise? - ANS Make this FALSE statement TRUE. The maximum temperature that loose salad greens should be stored in is 45°F. - ANS Which of these vinegars has the most neutral flavor? RICE CHAMPAGNE RED WINE BALSAMIC DISTILLED CIDER - ANS What 2 important functions does bread serve in making a sandwich? - ANS Which of these sandwiches is frequently cooked in a wood-fired kiln? PANINI CANAPÉ MULTIDECKER SANDWICH PIZZA - ANS Another word for an open-faced Italian pie is: - ANS A cook who specializes in making sauces is called a: - ANS Draw a bouquet garni. - ANS What is this type of thickener called? Cornstarch + cold water = - ANS Mirepoix = - ANS 25% carrots + 25% celery + 50% onions Make this FALSE statement TRUE. Cream soups are classified as clear soups. - ANS Microwaves do not contribute to the browning of food because there is no external heat source. TRUE FALSE - ANS Define recovery time as it applies to deep frying. - ANS Large cuts of meat that are cooked by partially submerging in simmering liquid describes the _____________ method. - ANS Describe how blanching is performed and list a food that is cooked this way - ANS Which type of heat transfer is boiling an egg in water? - ANS Circle the cooking methods best suited for bite-size pieces of food. STIR-FRYING GRILLING BROILING BAKING SAUTEING POACHING - ANS Provide an example of carryover cooking. - ANS Place these flours in order from highest gluten content to lowest. SEMOLINA CAKE BREAD ALL-PURPOSE - ANS A standardized recipe in baking is sometimes called a - ANS Fill in the blank for baker's percentage. (WEIGHT OF INGREDIENT ÷ WEIGHT OF ___________ ) x 100% - ANS true or false: Leaveners provide stability and prevent a baked good from collapsing. - ANS Make this FALSE statement TRUE. Good customer service benefits the operation by increasing marketing costs. - ANS What are some ways to make a good first impression with guests? - ANS greet them with a smile, ask them how they are, be polite When resolving customer complaints, the first step to take is: - ANS LISTEN TO THE GUEST EXPLAIN THE PROBLEM state which employee is responsible for seating customers in a full-service operation. MANAGER CAPTAIN HEADWAITER HOST/ESS - ANS host/ess Make this FALSE statement TRUE. A server should clear plates from the left side of the guest. - ANS What is the primary responsibility of a headwaiter? - ANS Circle the style of service that is the simplest. RUSSIAN, ENGLISH, AMERICAN - ANS The overall manager of service in a formal dining establishment is called a - ANS Which of these employees are part of the front-of-house? BOOKKEEPER, SERVER, PASTRY CHEF, MAITRE D' SOUS CHEF, BARTENDER - ANS server, bartender true or false: The best way to minimize mistakes when taking a customer order is to recommend the most popular dishes. - ANS true or false: Treating people fairly and holding others accountable are examples of consistent leadership. - ANS true When defining goals, what do the letters SMART stand for? - ANS