ProStart Level 1 final exam with correct
answers
an earring in food is an example of what type of contamination?
physical
why are new potatoes ideal for boiling, steaming, and roasting?
low starch, high moisture
in a SMART goal what does the S stand for?
specific
Heat transfer through direct..
conduction
sauce made from veal, chicken, or fish stock and a roux
veloutte
to identify with a persons feelings or thoughts
empathy
why should bananas and avocados be stored separately form other fruits?
they emit ethylene gas
a man gets drunk in a bar and hurts another. the hurt person and sue the bar under what law?
Public safety
what is a TCS food?
any food that must be stored below 41 degrees or higher than 135 degrees
the highest USDA grade for fresh fruit is
us extra fancy
what is the main reason for using herbs and spices
to enhance and add flavor
what does a rotisseur do?
roast
which is used for straining soups, stocks, and other liquids?
china cap
which type of temp probe is best for temping a steak
penetration
, on a job application, which answer is appropriate when asked about desired compensation
open
what is the best option for safely thawing food
move to refrigerator
which substance found in green potatoes and potato sprouts can be poisonous?
solanine
what is cross contamination?
spreading of pathogens from one food surface to another
a person's ability to be believed is known as
credibility
what should an emergency plan include
floor plans, emergency phone number, evacuation routes
which station does the garde manager section of the kitchen include
salad station
hydroponic farming allows produce to be what?
grown year round
poaching is what type of cooking method
moist heat
the first step in problem solving is
defining the problem
an employee appraisal is a
evaluation of a persons work over a given time period
an example of cookware with two handles used for boiling and simmering foods is the
stock pot
what should an employee do immediately when a fire occurs
ask themselves if they are in danger
what type of training method would be appropriate for training servers about new menu items
group training
answers
an earring in food is an example of what type of contamination?
physical
why are new potatoes ideal for boiling, steaming, and roasting?
low starch, high moisture
in a SMART goal what does the S stand for?
specific
Heat transfer through direct..
conduction
sauce made from veal, chicken, or fish stock and a roux
veloutte
to identify with a persons feelings or thoughts
empathy
why should bananas and avocados be stored separately form other fruits?
they emit ethylene gas
a man gets drunk in a bar and hurts another. the hurt person and sue the bar under what law?
Public safety
what is a TCS food?
any food that must be stored below 41 degrees or higher than 135 degrees
the highest USDA grade for fresh fruit is
us extra fancy
what is the main reason for using herbs and spices
to enhance and add flavor
what does a rotisseur do?
roast
which is used for straining soups, stocks, and other liquids?
china cap
which type of temp probe is best for temping a steak
penetration
, on a job application, which answer is appropriate when asked about desired compensation
open
what is the best option for safely thawing food
move to refrigerator
which substance found in green potatoes and potato sprouts can be poisonous?
solanine
what is cross contamination?
spreading of pathogens from one food surface to another
a person's ability to be believed is known as
credibility
what should an emergency plan include
floor plans, emergency phone number, evacuation routes
which station does the garde manager section of the kitchen include
salad station
hydroponic farming allows produce to be what?
grown year round
poaching is what type of cooking method
moist heat
the first step in problem solving is
defining the problem
an employee appraisal is a
evaluation of a persons work over a given time period
an example of cookware with two handles used for boiling and simmering foods is the
stock pot
what should an employee do immediately when a fire occurs
ask themselves if they are in danger
what type of training method would be appropriate for training servers about new menu items
group training
