Prostart 1 2021 Final Exam
Questions and Answers
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.
The three forms of food contamination are - Answer-biological, chemical, and physical
After a job interview, an applicant should - Answer-send a thank you note
The formula for calculating baker's percentage is - Answer-Weight of ingredient ÷
(Weight of flour) × 100%
Which agency is responsible for the enforcement of food safety regulations? - Answer-
state or local health department
In baking, a standardized recipe for a bakery product is known as a(n) - Answer-formula
Which type of chef would typically be responsible for the baking production? - Answer-
pastry
Boiling an egg in water is an example of what type of heat transfer? - Answer-
convection
Which of the following is considered to be personal protective equipment? - Answer-
skid-resistant shoes
What is typically cooked in a wood-fired kiln? - Answer-pizza
The first step in resolving a customer complaint - Answer-listen to the guest explain the
issue
Questions and Answers
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.
The three forms of food contamination are - Answer-biological, chemical, and physical
After a job interview, an applicant should - Answer-send a thank you note
The formula for calculating baker's percentage is - Answer-Weight of ingredient ÷
(Weight of flour) × 100%
Which agency is responsible for the enforcement of food safety regulations? - Answer-
state or local health department
In baking, a standardized recipe for a bakery product is known as a(n) - Answer-formula
Which type of chef would typically be responsible for the baking production? - Answer-
pastry
Boiling an egg in water is an example of what type of heat transfer? - Answer-
convection
Which of the following is considered to be personal protective equipment? - Answer-
skid-resistant shoes
What is typically cooked in a wood-fired kiln? - Answer-pizza
The first step in resolving a customer complaint - Answer-listen to the guest explain the
issue
