ProStart l Exam Questions and Answers Graded A+

ProStart l Exam Questions and Answers Graded A+ For a server taking guests' orders, which question would demonstrate the most professional approach? "What may I get for you?" What is the most important factor in a customer's decision to return to an establishment? Customer service Hummus is a dip made of what? chick peas The primary reason for providing good customer service is to attract and keep customers Guests who arrive at a restaurant just before closing should be served as other guests would be since they are entitled to the same service as everyone else When developing a service plan, the mission statement describes an operation's business goals The primary function of OSHA is to create and enforce safety-related standards in the workplace What class fire is a grease fire? Class B The PASS system is a procedure for using an extinguisher to put out a fire Which is listed first in a standardized recipe? Ingredients A 2-quart pitcher is used to measure liquid ingredients Sautéing is considered what type of cooking method? Dry-heat Pots and pans should be cleaned and sanitized after every use No more than ___% of an individual's total calories should come from fat. 30 On a nutrition label, the percent-daily value is based on a diet of ______calories a day. 2000 The club sandwich is an example of what type of sandwich? Multidecker Which is an unripened cheese? Mozzarella The type of training most similar to high school learning, that encourages group discussion and problem solving, is called group training A negative feeling toward people of a particular ethnic group that is not based on fact is called a prejudice When making vinaigrette dressing, the ratio of oil to vinegar is 3:1 How many total ounces result when 7.28 ounces are added to 3.45 ounces? 10.73 oz The total variable cost for last month was $22,890 and 1000 customers were served. Calculate average cover. $22.89 Which formula is used to calculate food cost percentage? Cost/sales Last week, 642 customers ate at the restaurant. Sales for the week totaled $18,690. Calculate the average sale per customer. $29.11 At the end of the day the register reads $1394.76 in gross receipts, contains $624.80 in change, and has paid out $316.42. Actual receipts will be $1703.14 A case of canned corn costs $38.00 and there are 48 cans in a case. What is the cost per can? $0.79 After washing dishes in a three-compartment sink, they should be dried by letting them air dry in a rack The pH level of food is a measure of its acidity or alkalinity It is very important for foodservice professionals to know what the temperature danger zone is because the temperature danger zone is the temperature range in which harmful microorganisms grow best. The type of broiler in which food is placed on a stick and turned over a heat source is called a rotisserie Explaining important company personnel policies is usually part of what process? Orientation A recipe makes two dozen cookies and 120 cookies are needed. What is the conversion factor? 5.0 Which is the highest quality grade of fresh fruits? U.S. Extra Fancy A restaurant had an opening inventory of $33,480, total purchases for the month were $78,925, and the closing inventory was $26,311. What was the monthly food cost? $86,094 The most important reason employees should not work when they are ill is that they might transmit illness-causing microorganisms Which is a safe knife handling practice? Stopping and placing the knife down on a flat and secure surface when interrupted while cutting Which best describes proper hand washing? Wash with soap in hot water When harmful microorganisms are transferred to food by other food, hands, utensils, equipment, or other work surfaces, it is said to have been made unsafe by cross-contamination Steps in a HACCP food safety system Assessing hazards, identifying critical control points, and taking corrective action This would be considered a dry-heat cooking method without fat Grilling Yield means the number of servings a recipe makes