Prostart National Exam Study Guide Questions and Answers

which type of restaurant requires a guest to pay before eating? fine dining, full service, quick service, casual dining - quick service a good first impression can be made by: displaying courtesy, respect, and friendliness; speaking loudly and assertively to guests; helping customers calculate the tip; Wearing fine jewelry. - displaying courtesy, respect, and friendliness. an external safety threat to an operation are persons who engage in: food tampering, leaving without paying, bad online reviews, uncovered cough or sneeze - food tampering Receiving tables are typically used to: prep food, plate food, store ingredients, inspect deliveries - inspect deliveries which item is most likely to become unsafe when time and temperature are abused? dry flour, sliced tomatoes, raw honey, fresh cilantro - sliced tomatoes the term "saucier" refers to a: chef who runs the kitchen, special pot used to make sauces, dish served with sauce, cook who specializes in making sauces - cook who specializes in making saucesthe factors that affect a sanitizer's effectiveness are: temperature, concentration, and altitude; contact time, temperature, and concentration; turbidity, temperature, and contact time; contact time, altitude, and temperature. - contact time, temperature, and concentration body language and gestures are which type of communication? nonverbal, spoken, verbal, written - nonverbal An example of cookware with two handles used for boiling and simmering foods is the: stock pot, fish poacher, crepe pan, thermocouple - stock pot a foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates: prejudice, diversity, bias, stereotypes - diversity after four hours of continuously making sandwiches, what actions should the food handler perform to the work surface? clean; clean and sanitize; wipe down; throw it out - clean and sanitize What is it called when several people connect for the purpose of building relationships that may result in career advancement? networking, training, working, volunteering - networking bacteria grow especially fast in the temperature range of:0°F (-18°C) to 212°F (100°C). 41°F (5°C) to 141°F (61°C). 41°F (5°C) to 70°F (21°C). 70°F (21°C) to 125°F (52°C). - 41°F (5°C) to 141°F (61°C). what is a food safety management system typically designed to prevent? food waste, food theft, foodborne illness, high food costs - foodborne illness the single most important part of personal hygiene for a food handler is: removing jewelry, restraining hair, washing hands, wearing a clean uniform - washing hands