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