Prostart Year 1 Exam UPDATED ACTUAL Questions And CORRECT Answers
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Module
Prostart
Institution
Prostart
Prostart Year 1 Exam UPDATED ACTUAL
Questions And CORRECT Answers
1.Washing Hands - CORRECT ANSWER- The single most important part of personal
hygiene for a food handler is
2. Travel and Tourism - CORRECT ANSWER- What is the combination of all the services
that people need and will pay for w...
Prostart Year 1 Exam UPDATED ACTUAL
Questions And CORRECT Answers
1.Washing Hands - CORRECT ANSWER- The single most important part of personal
hygiene for a food handler is
2. Travel and Tourism - CORRECT 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). - CORRECT ANSWER- Bacteria grow especially fast in
the temperature range of
4.Networking - CORRECT 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 - CORRECT ANSWER- After four hours of continuously making
sandwiches, what actions should the food handler perform to the work surface?
.diversity. - CORRECT ANSWER- A foodservice organization that works to hire individuals
with different backgrounds, religions, and experiences appreciates
Leading consistently - CORRECT ANSWER- Treating people fairly and holding others
accountable is a example of what?
9. Stock Pot - CORRECT ANSWER- An example of cookware with two handles used for
boiling and simmering foods is the
.Confirm Order amounts - CORRECT ANSWER- When receiving food from a vendor,
scales are used to
, 11.Non Verbal - CORRECT ANSWER- Body language and gestures are which type of
communication?
.contact time, temperature, and concentration. - CORRECT ANSWER- The factors that
affect a sanitizer's effectiveness are
13.cook who specializes in making sauces. - CORRECT ANSWER- The term "saucier"
refers to a
14.Host/Hostess - CORRECT ANSWER- Who is primarily responsible for seating
customers in a contemporary full-service operation?
15.Hotel - CORRECT ANSWER- In which type of pan should scrambled eggs for a
breakfast buffet be placed?
.Cake - CORRECT ANSWER- Which type of flour has a low gluten content?
17.(Desired yield / Original Yield) X each ingredient - CORRECT ANSWER- What is the
formula for increasing or decreasing a recipe yield?
Marketing costs decrease - CORRECT ANSWER- How does good customer service benefit
the operation?
19.There is no external heat source - CORRECT ANSWER- Why doesn't the use of
microwave ovens for cooking typically allow for browning?
Rondelle - CORRECT ANSWER- Which one of the following is a classical knife cut?
21.Contract feeding and self- operators - CORRECT ANSWER- How is foodservice
typically handled within the noncommercial segment?
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