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Prostart Year 1 Study guide Questions And Correct Answers 100% Verified. Bechamel sauce is made from - Answermilk and white roux Which type of soup is considered a thick soup? - Answercream What is the minimum internal cooking temperature for chicken breast? - Answer165F Which of the following...

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  • January 21, 2025
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  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • prostart year 1 study guide questions and correct

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Prostart Year 1 Study guide Questions And
Correct Answers 100% Verified.



Bechamel sauce is made from - Answer✔milk and white roux

Which type of soup is considered a thick soup? - Answer✔cream

What is the minimum internal cooking temperature for chicken breast? - Answer✔165F

Which of the following is the primary consideration when deep-frying multiple large batches of frozen
foods? - Answer✔recovery time

Which type of restaurant requires a guest to pay before eating? - Answer✔Quick service

How is a panini sandwich prepared? - Answer✔grilled

In which type of pan should scrambled eggs for a breakfast buffet be placed? - Answer✔hotel

The price of food purchased before any waste or trim is removed is referred to as the - Answer✔as-
purchased price

What should an emergency plan include? - Answer✔evacuation routes

A good first impression can be made by - Answer✔maintaining a professional appearance

(displaying courtesy, respect, and friendliness)

Which of pathogens is a virus - Answer✔Hepatitis

the single most important part of a personal hygiene for a food handler is - Answer✔washing hands

bacteria grow especially fast in the temperature range of - Answer✔41-135

What is the proper was a food handler to cover a wound on a finger when preparing food -
Answer✔wear a bandage and cover with a finger cot or glove

what is a food safety management system typically designed to prevent? - Answer✔food borne illness

what part of the salad consists of the main ingredient? - Answer✔Body

why should a manager be notified of all customer complaints? - Answer✔to follow up

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, ©THESTAR 2024/2025 ALL RIGHTS RESERVED.

An example of cookware with two handles used for boiling and simmering foods is the - Answer✔stock
pot

body language and gestures are which type of communication - Answer✔non verbal

the term saucier refers to a - Answer✔a chef that specializes in making a sauce

what is the formula for increasing or decreasing a recipes yield? - Answer✔(desired yield / original yield)
x each ingredient amount

why doesn't the us of a microwave ovens for cooking typically allow for browning? - Answer✔no
external heat source

how is foodservice typically handled within the non commercial segment - Answer✔Contract feeding
and self operator

when a manager attempts to identify with the feelings or attitudes of an employee, they are showing -
Answer✔empathy

the term used in a the restaurant to put in place is called - Answer✔mise en place

who should notified when an injury occurs? - Answer✔the manager

*The garde manger is the person



responsible for preparation of which items

in the kitchen? - Answer✔salad preparation

to effectively deny pests access to food and shelter a food service operator should - Answer✔keep all
exterior opening closed tightly

an example of personal responsibility is - Answer✔communicate clearly and frequently

the kitchen station responsible for decorative sugar - Answer✔Pastry

receiving table are used for - Answer✔inspecting deliveries

which utensils should be used when serving meatballs with sauce - Answer✔solid spoon

A large covered bowl to serve soup is called a - Answer✔Tureen

When serving alcoholic drinks, an acceptable form of ID for a guest is a - Answer✔Passport

Under Escoffiers kitchen brigade system, the saucier is the chef responsible for - Answer✔stock

which piece of equipment is used for straining soups and stocks - Answer✔china cap

A highly flavored stock made with fish bones - Answer✔fumet



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