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Prostart Year 1 Exam with complete solutions
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Prostart Year 1 Exam with complete solutions
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Prostart Year 1 Exam with complete solutions1.Washing Hands - Answer- The single most important part of personal hygiene for a food handler is
2. Travel and Tourism - Answer- What is the combination of all the services that people need and will pay for when away from home?
3. 70°F (21°C) to 125°F (52°C). - Answer- Bacteria grow especially fast in the temperature range of
4.Networking - Answer- What is it called when several people connect for the purpose of building relationships that may result in career advancement?
5.Clean and sanitize - Answer- After four hours of continuously making sandwiches, what actions should the food handler perform to the work surface?
.diversity. - Answer- A foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates
Leading consistently - Answer- Treating people fairly and holding others accountable is a example of what?
9. Stock Pot - Answer- An example of cookware with two handles used for boiling and simmering foods is the
.Confirm Order amounts - Answer- When receiving food from a vendor, scales are used to
11.Non Verbal - Answer- Body language and gestures are which type of communication?
.contact time, temperature, and concentration. - Answer- The factors that affect a sanitizer's effectiveness are 13.cook who specializes in making sauces. - Answer- The term "saucier" refers to a
14.Host/Hostess - Answer- Who is primarily responsible for seating customers in a contemporary full-service operation?
15.Hotel - Answer- In which type of pan should scrambled eggs for a breakfast buffet be
placed?
.Cake - Answer- Which type of flour has a low gluten content?
17.(Desired yield / Original Yield) X each ingredient - Answer- What is the formula for increasing or decreasing a recipe yield?
Marketing costs decrease - Answer- How does good customer service benefit the operation?
19.There is no external heat source - Answer- Why doesn't the use of microwave ovens for cooking typically allow for browning?
Rondelle - Answer- Which one of the following is a classical knife cut?
21.Contract feeding and self- operators - Answer- How is foodservice typically handled within the noncommercial segment?
.Nodding - Answer- Which is a respectful way for a listener to agree with a speaker's point?
recovery time - Answer- Which of the following is the PRIMARY consideration when deep- frying multiple large batches of frozen food?
Porfolio - Answer- Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies?
empathy - Answer- 26.Their immune systems have not yet fully developed. - Answer- Why are preschool-
aged children at a higher risk for foodborne illnesses?
Mise en place - Answer- The term used in the restaurant and foodservice industry to "put in place" is called
Measurable - Answer- When referring to "SMART" goals, what does the M stand for?
29.Salad prepping - Answer- In a typical kitchen, the garde- manger station includes which responsibility?
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