Prostart Year 1 Exam (Graded A+ actual test)

The single most important part of personal hygiene for a food handler is - Answer-1.Washing Hands What is the combination of all the services that people need and will pay for when away from home? - Answer-2. Travel and Tourism Bacteria grow especially fast in the temperature range of - Answer-3. 70°F (21°C) to 125°F (52°C). What is it called when several people connect for the purpose of building relationships that may result in career advancement? - Answer-4.Networking After four hours of continuously making sandwiches, what actions should the food handler perform to the work surface? - Answer-5.Clean and sanitize A foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates - Answer-.diversity. Treating people fairly and holding others accountable is a example of what? - Answer-Leading consistently An example of cookware with two handles used for boiling and simmering foods is the - Answer-9. Stock Pot When receiving food from a vendor, scales are used to - Answer-.Confirm Order amounts Body language and gestures are which type of communication? - Answer-11.Non Verbal The factors that affect a sanitizer's effectiveness are - Answer-.contact time, temperature, and concentration.The term "saucier" refers to a - A who specializes in making sauces. Who is primarily responsible for seating customers in a contemporary full-service operation? - Answer- 14.Host/Hostess In which type of pan should scrambled eggs for a breakfast buffet be placed? - Answer-15.Hotel Which type of flour has a low gluten content? - Answer-.Cake What is the formula for increasing or decreasing a recipe yield? - Answer-17.(Desired yield / Original Yield) X each ingredient How does good customer service benefit the operation? - Answer-Marketing costs decrease Why doesn't the use of microwave ovens for cooking typically allow for browning? - Answer-19.There is no external heat source Which one of the following is a classical knife cut? - Answer-Rondelle How is foodservice typically handled within the noncommercial segment? - Answer-21.Contract feeding and self- operators Which is a respectful way for a listener to agree with a speaker's point? - Answer-.Nodding Which of the following is the PRIMARY consideration when deep- frying multiple large batches of frozen food? - Answer-recovery time Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies? - Answer-Porfolio - Answer-empathyWhy are preschool-aged children at a higher risk for foodborne illnesses? - Answer-26.Their immune systems have not yet fully developed. The term used in the restaurant and foodservice industry to "put in place" is called - Answer-Mise en place When referring to "SMART" goals, what does the M stand for? - Answer-Measurable In a typical kitchen, the garde- manger station includes which responsibility? - Answer-29.Salad prepping Which item is most likely to become unsafe when time and temperature are abused? - Answer-30. Sliced Tomatoes An example of personal responsibility in an operation would be - Anicating frequently and clearly. Which task should a server perform from the guest's right side? - Answer-32. Clearing Plate The kitchen station that is responsible for decorative sugar is called the - Answer-33. Pastry If a food handler has diarrhea or has been vomiting, which action must the manager take? - Answer- 34.Exclude the food handler from the operation Receiving tables are typically used to - Act deliveries. An external safety threat to an operation are persons who engage in - A tampering. A good first impression can be made by - Aaying courtesy, respect, and friendliness.Which cooking task is best performed in a rondeau? - Answer-38.Braising vegetables Which type of restaurant requires a guest to pay before eating? - Answer-39.Quick service The staff member who is responsible for service throughout the dining room is the - Answer-the headwaiter / the maître d' Which part of a salad enhances its appearance and complements its overall taste? - Answer-garnish What is cross-contamination? - Answer-42.Spreading pathogens from one surface or food to another The primary purpose of the introduction of a written message is to - Answer-Give reason for message What three actions should be performed during an investigation when an on the job accident occurs? - Answer-Fill out all applicable OSHA forms, collect physical evidence, and interview all involved Which is an example of an open- ended question? - Answer-"What are your interests?" What is the decimal equivalent of 1/8? - Answer-0.125 What does a company's mission statement describe? - Answer-What it is currently doing Which of the following is considered to be personal protective equipment? - Answer-Skid-resistant shoes Which of the following service styles is the simplest? - Answer-English A bouquet garni is a - Answer-.bag or bundle of fresh her The binding agent in mayonnaise is - Answer-51. Egg yolksWhich of the following types of holding equipment is insulated and designed to hold sheet pans? - Answer-hot box A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered? - Answer-18.2 At a formal dining establishment, who is responsible for the overall management of service? - Answer- 54.Maître d'hôtel What should an employee do immediately when a fire occurs? - Answer-55.Ask themselves "Am I in danger?"