ProStart LEVEL 1 Final Exam Questions & Answers 100% Correct!!
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ProStart LEVEL 1
Institution
ProStart LEVEL 1
A server can best minimize mistakes when taking a table side order by - ANSWERRepeating orders back to the guest before taking them to the kitchen.
Why should the manager be notified of all guest complaints? - ANSWERso that the manager can follow up with the guests and take corrective action
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ProStart LEVEL 1 Final Exam 2023-2024 Questions & Answers 100% Correct!!
A server can best minimize mistakes when taking a table side order by - ANSWERRepeating orders back to the guest before taking them to the kitchen.
Why should the manager be notified of all guest complaints? - ANSWERso that the manager can follow up with the guests and take corrective action
Credibility is another word for a persons - ANSWERAbility to be believed
Hydroponic Farming allows produce to be... - ANSWERgrown all year long
When a listener leans toward a speaker during communication, the listener is most likely trying to communicate - ANSWERInterest
Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members? - ANSWERGroup Training
The three forms of food contamination hazards are: - ANSWERBiological, chemical, and physical
TCS food refers to food that needs which component of safety? - ANSWERTime / Temp
control
The staff member who is responsible for service throughout the dining room is the - ANSWERHeadwaiter
Bacteria grows very fast at: - ANSWER70-125 F
A stereotype is defined as a - ANSWERGeneralization 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? - ANSWERMoist
To ensure food safety, food handlers should focus on controlling - ANSWERTime and Temperature
What conversion factor is needed to convert a recipe from 75 portions to 400 portions? -
ANSWER5.33 Which sauce base acts as a thicker and is made of equal parts cooked flour and fat? - ANSWERRoux
The four ingredients to make fresh pasta are - ANSWERFlour, olive oil, salt, and eggs
Which piece of equipment is used for straining soups, stocks, and other liquids - ANSWERChina cap
The use of buzz words, technical language and slang that interferes with communication is called - ANSWERjargon
The primary functions of OSHA is to - ANSWERCreate and enforce safety-related standards in the workplace
Which type of communication allows for immediate feedback - ANSWERInterpersonal
What are the five Grand or Mother sauces? - ANSWERBechamel, veloute, espagnole, tomato, and hollandaise
When referring to "smart" goals, what does the M stand for - ANSWERMeasurable
What are six conditions that pathogens need to grow? - ANSWERFood, acidity, time, temp, oxygen, and moisture
Corn, peas, and beans are which type of veggies? - ANSWERSeeds
In a typical kitchen the garde manager section includes which station? - ANSWERcold foods
A 2-quart pitcher is used to measure - ANSWERLiquid ingredients
How many pounds of green peas must be purchased if 10 lbs are needed and the green
peas have a yield percentage of 40%? - ANSWER25
The highest USDA grade for fresh fruit is - ANSWERUS Extra Fancy
What is amenity? - ANSWERService or product provided by hotel guests for their convenience
When serving meatballs with sauce use a - ANSWERSolid spoon
The four phases of on boarding are: hiring, orientation, training, and - ANSWERScheduled follow up
Which question is illegal to ask an applicant during a job interview? - ANSWERHave you ever been arrested
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