ProStart LEVEL 1 Final Exam Questions & Answers 100% Correct

A server can best minimize mistakes when taking a table side order by - ANSWERRepeating orders back to the guest before taking them to the kitchen. Why should the manager be notified of all guest complaints? - ANSWERso that the manager can follow up with the guests and take corrective action Credibility is another word for a persons - ANSWERAbility to be believed Hydroponic Farming allows produce to be... - ANSWERgrown all year long When a listener leans toward a speaker during communication, the listener is most likely trying to communicate - ANSWERInterest Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members? - ANSWERGroup Training The three forms of food contamination hazards are: - ANSWERBiological, chemical, and physical TCS food refers to food that needs which component of safety? - ANSWERTime / Temp control The staff member who is responsible for service throughout the dining room is the - ANSWERHeadwaiter Bacteria grows very fast at: - ANSWER70-125 F A stereotype is defined as a - ANSWERGeneralization made by an individual about a particular group that regards all the members as the same. Poaching is an example of cooking with which type of heat? - ANSWERMoist To ensure food safety, food handlers should focus on controlling - ANSWERTime and Temperature What conversion factor is needed to convert a recipe from 75 portions to 400 portions? - ANSWER5.33 Which sauce base acts as a thicker and is made of equal parts cooked flour and fat? - ANSWERRoux The four ingredients to make fresh pasta are - ANSWERFlour, olive oil, salt, and eggs