PROSTART EXAM WITH 100% CORRECT QUESTIONS AND ANSWERS

PROSTART EXAM WITH 100% CORRECT QUESTIONS AND ANSWERS 1.Washing Hands - CORRECT ANSWER-The single most important part of personal hygiene for a food handler is 2. Travel and Tourism - CORRECT ANSWER-What is the combination of all the services that people need and will pay for when away from home? 3. 70°F (21°C) to 125°F (52°C). - CORRECT ANSWERBacteria grow especially fast in the temperature range of 4.Networking - CORRECT ANSWER-What is it called when several people connect for the purpose of building relationships that may result in career advancement? 5.Clean and sanitize - CORRECT ANSWER-After four hours of continuously making sandwiches, what actions should the food handler perform to the work surface? .diversity. - CORRECT ANSWER-A foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates Leading consistently - CORRECT ANSWER-Treating people fairly and holding others accountable is a example of what? 9. Stock Pot - CORRECT ANSWER-An example of cookware with two handles used for boiling and simmering foods is the .Confirm Order amounts - CORRECT ANSWER-When receiving food from a vendor, scales are used to 11.Non Verbal - CORRECT ANSWER-Body language and gestures are which type of communication? .contact time, temperature, and concentration. - CORRECT ANSWER-The factors that affect a sanitizer's effectiveness are who specializes in making sauces. - CORRECT ANSWER-The term "saucier" refers to a 14.Host/Hostess - CORRECT ANSWER-Who is primarily responsible for seating customers in a contemporary fullservice operation? 15.Hotel - CORRECT ANSWER-In which type of pan should scrambled eggs for a breakfast buffet be placed? .Cake - CORRECT ANSWER-Which type of flour has a low gluten content? 17.(Desired yield / Original Yield) X each ingredient - CORRECT ANSWER-What is the formula for increasing or decreasing a recipe yield? Marketing costs decrease - CORRECT ANSWER-How does good customer service benefit the operation? 19.There is no external heat source - CORRECT ANSWERWhy doesn't the use of microwave ovens for cooking typically allow for browning? Rondelle - CORRECT ANSWER-Which one of the following is a classical knife cut? 21.Contract feeding and self- operators - CORRECT ANSWERHow is foodservice typically handled within the noncommercial segment? .Nodding - CORRECT ANSWER-Which is a respectful way for a listener to agree with a speaker's point? recovery time - CORRECT ANSWER-Which of the following is the PRIMARY consideration when deep- frying multiple large batches of frozen food? Porfolio - CORRECT ANSWER-Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies? empathy - CORRECT ANSWER26.Their immune systems have not yet fully developed. - CORRECT ANSWER-Why are preschool-aged children at a higher risk for foodborne illnesses? Mise en place - CORRECT ANSWER-The term used in the restaurant and foodservice industry to "put in place" is called Measurable - CORRECT ANSWER-When referring to "SMART" goals, what does the M stand for? 29.Salad prepping - CORRECT ANSWER-In a typical kitchen, the garde- manger station includes which responsibility? 30. Sliced Tomatoes - CORRECT ANSWER-Which item is most likely to become unsafe when time and temperature are abused?