Final Prostart 1 2025 Exam Questions
and Answers 100% Pass
The single most important part of personal hygiene for a food handler is - ✔✔washing
hands
Bacteria grow especially fast in the temperature range of - ✔✔70°F-125°F
What is a food safety management system typically designed to prevent? -
✔✔foodborne illness
Body language and gestures are which type of communication? - ✔✔nonverbal
The term "saucier" refers to a - ✔✔cook who specializes in making sauces
In which type of pan should scrambled eggs for a breakfast buffet be placed? - ✔✔hotel
What is the formula for increasing or decreasing a recipe yield? - ✔✔(Desired yield ÷
Original yield) x Each ingredient amount
Why doesn't the use of microwave ovens for cooking typically allow for browning? -
✔✔there is no external heat source
Emily Charlene, All Rights Reserved © 2025 1
, How is foodservice typically handled within the noncommercial segment? - ✔✔contract
feeding and self-operators
Which of the following is the PRIMARY consideration when deep-frying multiple large
batches of frozen food? - ✔✔recovery time
When managers attempt to identify with the feelings, thoughts, or attitudes of an
employee, they are showing - ✔✔empathy
The term used in the restaurant and foodservice industry to "put in place" is called -
✔✔mise en place
In order to effectively deny pests access to food and shelter, a food service operator
should - ✔✔use hinged grates on floor drains
An example of personal responsibility in an operation would be - ✔✔communicating
frequently and clearly
The kitchen station that is responsible for decorative sugar is called the - ✔✔pastry
Receiving tables are typically used to - ✔✔inspect deliveries
A good first impression can be made by - ✔✔displaying courtesy, respect, and
friendliness
Which type of restaurant requires a guest to pay before eating? - ✔✔quick service
Emily Charlene, All Rights Reserved © 2025 2
and Answers 100% Pass
The single most important part of personal hygiene for a food handler is - ✔✔washing
hands
Bacteria grow especially fast in the temperature range of - ✔✔70°F-125°F
What is a food safety management system typically designed to prevent? -
✔✔foodborne illness
Body language and gestures are which type of communication? - ✔✔nonverbal
The term "saucier" refers to a - ✔✔cook who specializes in making sauces
In which type of pan should scrambled eggs for a breakfast buffet be placed? - ✔✔hotel
What is the formula for increasing or decreasing a recipe yield? - ✔✔(Desired yield ÷
Original yield) x Each ingredient amount
Why doesn't the use of microwave ovens for cooking typically allow for browning? -
✔✔there is no external heat source
Emily Charlene, All Rights Reserved © 2025 1
, How is foodservice typically handled within the noncommercial segment? - ✔✔contract
feeding and self-operators
Which of the following is the PRIMARY consideration when deep-frying multiple large
batches of frozen food? - ✔✔recovery time
When managers attempt to identify with the feelings, thoughts, or attitudes of an
employee, they are showing - ✔✔empathy
The term used in the restaurant and foodservice industry to "put in place" is called -
✔✔mise en place
In order to effectively deny pests access to food and shelter, a food service operator
should - ✔✔use hinged grates on floor drains
An example of personal responsibility in an operation would be - ✔✔communicating
frequently and clearly
The kitchen station that is responsible for decorative sugar is called the - ✔✔pastry
Receiving tables are typically used to - ✔✔inspect deliveries
A good first impression can be made by - ✔✔displaying courtesy, respect, and
friendliness
Which type of restaurant requires a guest to pay before eating? - ✔✔quick service
Emily Charlene, All Rights Reserved © 2025 2
