Exam (elaborations)
Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions
- Module
- A level Biology
- Institution
- A Level Biology
Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions
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Culinary Arts 1 PROSTART LEVEL 1Final Exam Questions
A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions
should be performed during the accident investigation? - correct answer-Fill out the
applicable OSHA forms, collect physical evidence, and interview all involved.
Why should the manager be notified of all guest complaints? - correct answer-so that the
manager can follow up with the guests and take corrective action
Which type of rice is used for risotto? - correct answer-Arborio
What is an example of an open-ended question? - correct answer-"What are your interests?"
Growing veggies without soil in nutrient enriched water is known as which type of farming? -
correct answer-Hydroponic
Which hazards are described in material safety data sheets? - correct answer-Chemical
Credibility is another word for a persons - correct answer-Ability to be believed
Hydroponic Farming allows produce to be... - correct answer-produced all year long
When a listener leans toward a speaker during communication, the listener is most likely
trying to communicate - correct answer-Interest
Some experienced servers need to learn the new seasonal menu. Which is the most
appropriate method for teaching these staff members? - correct answer-Group Training
Before being stored, a stock must be cooled to at least - correct answer-35 Degrees F
The three forms of food contamination hazards are: - correct answer-Biological, chemical,
and physical
Informing employees of job safety and health protection is the responsibility of - correct
answer-the Employer
What is the decimal equivalent of 1/8? - correct answer-0.125
The fraction that equals 0.6667 is - correct answer-2/3
In order to explain the expectations of a job to a new employee, a manager should use -
correct answer-Planned messages
, TCS food refers to food that needs which component of safety? - correct answer-Time /
Temp control
The staff member who is responsible for service throughout the dining room is the - correct
answer-Headwaiter
Bacteria grow very fast at: - correct answer-70-125 F
A rice with an aromatic nutty flavor that is often used for rice pudding and pilafs is called -
correct answer-Jasmine
Which type of oven has a fan that circulates heated air around the food that it cooks? -
correct answer-Convection
A stereotype is defined as a - correct answer-Generalization made by an individual about a
particular group that regards all the members as the same.
Poaching is an example of cooking with which type of heat? - correct answer-Moist
To ensure food safety, food handlers should focus on controlling - correct answer-Time and
Temperature
A cook making potato salad for a party of 20, but the recipe serves 8. What is the conversion
factor for making the desired yield? - correct answer-2.5
Which sauce base acts as a thicker and is made of equal parts cooked flour and fat? -
correct answer-Roux
On a job application, which answer is appropriate when asked about desired compensation?
- correct answer-Open
A recipe calls for 10 lbs of trimmed cauliflower. if the yield is 55%, how many pounds of
cauliflower should be ordered? - correct answer-18.2
The four ingredients to make fresh pasta are - correct answer-Bread flour, olive oil, salt, and
eggs
A manager notices that an employee is struggling to remember the nightly specials. The
manager takes the employee aside during a slow moment to offer a few tricks for
memorizing the dishes and to thank the employee for working hard to improve. The manager
is practicing which type of communication? - correct answer-Interpersonal
Poultry must be cooked to what minimum internal temp for at least 15 seconds - correct
answer-165 F
Which piece of equipment is used for straining soups, stocks, and other liquids - correct
answer-China cap
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