©THESTAR 2024/2025 ALL RIGHTS RESERVED.
Final Prostart Exam Questions And Correct
Answers 100% Verified.
The single most important part of personal hygiene for a food handler is - Answer✔washing hands
Bacteria grow especially fast in the temperature range of - Answer✔70°F-125°F
What is a food safety management system typically designed to prevent? - Answer✔foodborne illness
Body language and gestures are which type of communication? - Answer✔nonverbal
The term "saucier" refers to a - Answer✔cook who specializes in making sauces
In which type of pan should scrambled eggs for a breakfast buffet be placed? - Answer✔hotel
What is the formula for increasing or decreasing a recipe yield? - Answer✔(Desired yield ÷ Original yield)
x Each ingredient amount
Why doesn't the use of microwave ovens for cooking typically allow for browning? - Answer✔there is no
external heat source
How is foodservice typically handled within the noncommercial segment? - Answer✔contract feeding
and self-operators
Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen
food? - Answer✔recovery time
When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are
showing - Answer✔empathy
The term used in the restaurant and foodservice industry to "put in place" is called - Answer✔mise en
place
In order to effectively deny pests access to food and shelter, a food service operator should -
Answer✔use hinged grates on floor drains
An example of personal responsibility in an operation would be - Answer✔communicating frequently
and clearly
The kitchen station that is responsible for decorative sugar is called the - Answer✔pastry
Receiving tables are typically used to - Answer✔inspect deliveries
1|Page
, ©THESTAR 2024/2025 ALL RIGHTS RESERVED.
A good first impression can be made by - Answer✔displaying courtesy, respect, and friendliness
Which type of restaurant requires a guest to pay before eating? - Answer✔quick service
Which part of a salad enhances its appearance and complements its overall taste? - Answer✔garnish
The primary purpose of the introduction of a written message is to - Answer✔give a reason for the
message
Which is an example of an open-ended question? - Answer✔"What are your interests?"
What does a company's mission statement describe? - Answer✔what it is currently doing
Which of the following service styles is the simplest? - Answer✔English
The binding agent in mayonnaise is - Answer✔egg yolks
Which cooking method is often used to pre-prepare vegetables for later service? - Answer✔blanching
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
What should an employee do immediately when a fire occurs? - Answer✔Ask themselves "Am I in
danger?"
Where should chemicals be stored? - Answer✔in a separate area away from food.
The primary function of OSHA is to - Answer✔create and enforce safety-related standards in the
workplace.
Deck, rotary, and convection are all examples of which type of equipment? - Answer✔ovens
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been
turned off? - Answer✔K
When leaves, stems, or flowers, are used to enhance the flavor of food in foodservice, they are referred
to as - Answer✔herbs
Which type of thickener uses cornstarch mixed with a cold liquid? - Answer✔slurry
What must employers do to meet the Hazard Communication Standard (HAZCOM)? - Answer✔Notify
and train employees about dangerous chemicals.
Which of the following grips is designed to protect the user's thumb when using a chef's knife? -
Answer✔claw
A family with two young children is eating at a restaurant. The food is taking a long time to arrive, and
the children are becoming restless because they are hungry. Upon leaving, the family tells the manager
that they are very upset with their dining experience. The manager could BEST address this situation by -
Answer✔apologizing and taking responsibility for the problem.
2|Page
Final Prostart Exam Questions And Correct
Answers 100% Verified.
The single most important part of personal hygiene for a food handler is - Answer✔washing hands
Bacteria grow especially fast in the temperature range of - Answer✔70°F-125°F
What is a food safety management system typically designed to prevent? - Answer✔foodborne illness
Body language and gestures are which type of communication? - Answer✔nonverbal
The term "saucier" refers to a - Answer✔cook who specializes in making sauces
In which type of pan should scrambled eggs for a breakfast buffet be placed? - Answer✔hotel
What is the formula for increasing or decreasing a recipe yield? - Answer✔(Desired yield ÷ Original yield)
x Each ingredient amount
Why doesn't the use of microwave ovens for cooking typically allow for browning? - Answer✔there is no
external heat source
How is foodservice typically handled within the noncommercial segment? - Answer✔contract feeding
and self-operators
Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen
food? - Answer✔recovery time
When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are
showing - Answer✔empathy
The term used in the restaurant and foodservice industry to "put in place" is called - Answer✔mise en
place
In order to effectively deny pests access to food and shelter, a food service operator should -
Answer✔use hinged grates on floor drains
An example of personal responsibility in an operation would be - Answer✔communicating frequently
and clearly
The kitchen station that is responsible for decorative sugar is called the - Answer✔pastry
Receiving tables are typically used to - Answer✔inspect deliveries
1|Page
, ©THESTAR 2024/2025 ALL RIGHTS RESERVED.
A good first impression can be made by - Answer✔displaying courtesy, respect, and friendliness
Which type of restaurant requires a guest to pay before eating? - Answer✔quick service
Which part of a salad enhances its appearance and complements its overall taste? - Answer✔garnish
The primary purpose of the introduction of a written message is to - Answer✔give a reason for the
message
Which is an example of an open-ended question? - Answer✔"What are your interests?"
What does a company's mission statement describe? - Answer✔what it is currently doing
Which of the following service styles is the simplest? - Answer✔English
The binding agent in mayonnaise is - Answer✔egg yolks
Which cooking method is often used to pre-prepare vegetables for later service? - Answer✔blanching
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
What should an employee do immediately when a fire occurs? - Answer✔Ask themselves "Am I in
danger?"
Where should chemicals be stored? - Answer✔in a separate area away from food.
The primary function of OSHA is to - Answer✔create and enforce safety-related standards in the
workplace.
Deck, rotary, and convection are all examples of which type of equipment? - Answer✔ovens
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been
turned off? - Answer✔K
When leaves, stems, or flowers, are used to enhance the flavor of food in foodservice, they are referred
to as - Answer✔herbs
Which type of thickener uses cornstarch mixed with a cold liquid? - Answer✔slurry
What must employers do to meet the Hazard Communication Standard (HAZCOM)? - Answer✔Notify
and train employees about dangerous chemicals.
Which of the following grips is designed to protect the user's thumb when using a chef's knife? -
Answer✔claw
A family with two young children is eating at a restaurant. The food is taking a long time to arrive, and
the children are becoming restless because they are hungry. Upon leaving, the family tells the manager
that they are very upset with their dining experience. The manager could BEST address this situation by -
Answer✔apologizing and taking responsibility for the problem.
2|Page
