ProStart 1 Final Exam Review | 100 COMPLETE QUESTIONS
AND ANSWERS | 100% RATED CORRECT | 100% VERFIED |
ALREADY GRADED A+|GET A+
The single most important part of personal hygiene for a food handler is -
(answer)washing hands
Bacteria grow especially fast in the temperature range of - (answer)70°F-125°F
What is a food safety management system typically designed to prevent? -
(answer)foodborne illness
Body language and gestures are which type of communication? -
(answer)nonverbal
The term "saucier" refers to a - (answer)cook who specializes in making sauces
,In which type of pan should scrambled eggs for a breakfast buffet be placed? -
(answer)hotel
What is the formula for increasing or decreasing a recipe yield? - (answer)(Desired
yield ÷ Original yield) x Each ingredient amount
Why doesn't the use of microwave ovens for cooking typically allow for
browning? - (answer)there is no external heat source
How is foodservice typically handled within the noncommercial segment? -
(answer)contract feeding and self-operators
Which of the following is the PRIMARY consideration when deep-frying multiple
large batches of frozen food? - (answer)recovery time
When managers attempt to identify with the feelings, thoughts, or attitudes of an
employee, they are showing - (answer)empathy
, The term used in the restaurant and foodservice industry to "put in place" is called
- (answer)mise en place
In order to effectively deny pests access to food and shelter, a food service operator
should - (answer)use hinged grates on floor drains
An example of personal responsibility in an operation would be -
(answer)communicating frequently and clearly
The kitchen station that is responsible for decorative sugar is called the -
(answer)pastry
Receiving tables are typically used to - (answer)inspect deliveries
A good first impression can be made by - (answer)displaying courtesy, respect, and
friendliness
AND ANSWERS | 100% RATED CORRECT | 100% VERFIED |
ALREADY GRADED A+|GET A+
The single most important part of personal hygiene for a food handler is -
(answer)washing hands
Bacteria grow especially fast in the temperature range of - (answer)70°F-125°F
What is a food safety management system typically designed to prevent? -
(answer)foodborne illness
Body language and gestures are which type of communication? -
(answer)nonverbal
The term "saucier" refers to a - (answer)cook who specializes in making sauces
,In which type of pan should scrambled eggs for a breakfast buffet be placed? -
(answer)hotel
What is the formula for increasing or decreasing a recipe yield? - (answer)(Desired
yield ÷ Original yield) x Each ingredient amount
Why doesn't the use of microwave ovens for cooking typically allow for
browning? - (answer)there is no external heat source
How is foodservice typically handled within the noncommercial segment? -
(answer)contract feeding and self-operators
Which of the following is the PRIMARY consideration when deep-frying multiple
large batches of frozen food? - (answer)recovery time
When managers attempt to identify with the feelings, thoughts, or attitudes of an
employee, they are showing - (answer)empathy
, The term used in the restaurant and foodservice industry to "put in place" is called
- (answer)mise en place
In order to effectively deny pests access to food and shelter, a food service operator
should - (answer)use hinged grates on floor drains
An example of personal responsibility in an operation would be -
(answer)communicating frequently and clearly
The kitchen station that is responsible for decorative sugar is called the -
(answer)pastry
Receiving tables are typically used to - (answer)inspect deliveries
A good first impression can be made by - (answer)displaying courtesy, respect, and
friendliness
