PROSTART 1 CULINARY EXAMS SCRIPT
TESTED QUESTIONS AND CORRECT
ANSWERS UPDATED COMPLETE PACKAGE
●● 2. Travel and Tourism
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).
Answer: Bacteria grow especially fast in the temperature range of
●● 4.Networking
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
Answer: After four hours of continuously making sandwiches, what
actions should the food handler perform to the work surface?
●● .diversity.
Answer: A foodservice organization that works to hire individuals with
different backgrounds, religions, and experiences appreciates
,●● Leading consistently
Answer: Treating people fairly and holding others accountable is a
example of what?
●● 9. Stock Pot
Answer: An example of cookware with two handles used for boiling and
simmering foods is the
●● .Confirm Order amounts
Answer: When receiving food from a vendor, scales are used to
●● 11.Non Verbal
Answer: Body language and gestures are which type of communication?
●● .contact time, temperature, and concentration.
Answer: The factors that affect a sanitizer's effectiveness are
●● 13.cook who specializes in making sauces.
Answer: The term "saucier" refers to a
●● 14.Host/Hostess
Answer: Who is primarily responsible for seating customers in a
contemporary full-service operation?
, ●● 15.Hotel
Answer: In which type of pan should scrambled eggs for a breakfast
buffet be placed?
●● .Cake
Answer: Which type of flour has a low gluten content?
●● 17.(Desired yield / Original Yield) X each ingredient
Answer: What is the formula for increasing or decreasing a recipe yield?
●● Marketing costs decrease
Answer: How does good customer service benefit the operation?
●● 19.There is no external heat source
Answer: Why doesn't the use of microwave ovens for cooking typically
allow for browning?
●● Rondelle
Answer: Which one of the following is a classical knife cut?
●● 21.Contract feeding and self- operators
TESTED QUESTIONS AND CORRECT
ANSWERS UPDATED COMPLETE PACKAGE
●● 2. Travel and Tourism
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).
Answer: Bacteria grow especially fast in the temperature range of
●● 4.Networking
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
Answer: After four hours of continuously making sandwiches, what
actions should the food handler perform to the work surface?
●● .diversity.
Answer: A foodservice organization that works to hire individuals with
different backgrounds, religions, and experiences appreciates
,●● Leading consistently
Answer: Treating people fairly and holding others accountable is a
example of what?
●● 9. Stock Pot
Answer: An example of cookware with two handles used for boiling and
simmering foods is the
●● .Confirm Order amounts
Answer: When receiving food from a vendor, scales are used to
●● 11.Non Verbal
Answer: Body language and gestures are which type of communication?
●● .contact time, temperature, and concentration.
Answer: The factors that affect a sanitizer's effectiveness are
●● 13.cook who specializes in making sauces.
Answer: The term "saucier" refers to a
●● 14.Host/Hostess
Answer: Who is primarily responsible for seating customers in a
contemporary full-service operation?
, ●● 15.Hotel
Answer: In which type of pan should scrambled eggs for a breakfast
buffet be placed?
●● .Cake
Answer: Which type of flour has a low gluten content?
●● 17.(Desired yield / Original Yield) X each ingredient
Answer: What is the formula for increasing or decreasing a recipe yield?
●● Marketing costs decrease
Answer: How does good customer service benefit the operation?
●● 19.There is no external heat source
Answer: Why doesn't the use of microwave ovens for cooking typically
allow for browning?
●● Rondelle
Answer: Which one of the following is a classical knife cut?
●● 21.Contract feeding and self- operators
