How is the biscuit method for making quick breads different from other methods?

fat is rubbed into the flour until the mix is mealy or bumpy

An interviewer would use a closed-ended question to

receive basic information about the candidate

What is cross contamination?

spreading pathogens from one food to another

What info should a master cleaning schedule include?

what should be used to clean the item

An effective method of denying pests access to an operation is to:

use hinged grates on floor drains

Why should the manager be notified of all guests complaints?

manager can follow up with guests and take corrective action

Veloute sauce is made from

veal chicken or fish stock and roux

The primary function of OSHA is to

create and enforce safety related standards for workplace

Family has long wait and bad experience at restaurant and tells manager, what is BEST response?

apologize and take responsibility for problem

What is the formula for increasing or decreasing recipe yield?

(desired yield /original yield) x each ingredient

The formula for calculating baker's percentage is

(weight of flour /weight other ingredients) x 100%

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Duplicate of ProStart 1 final exam review 2018

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Questions 124

Answers

1
The best way to thaw food safely is
kitchen counter
dry storage
refrigerator
in a warm water bath
2
Bechamel Sauce is made from
brown stock and brown roux
a stock and tomatoes
milk and white roux
veal, chicken, or fish stock and white or blonde roux
3
Prep cook is getting ready to trim apples for fruit salad, which type of knife should be used?
boning
paring
utility
slicer
4
How is the biscuit method for making quick breads different from other methods?
it contributes increased flavor and richness
fat is rubbed into the flour until the mix is mealy or bumpy
all ingredients added at same time to create same texture
mixing produces a stiff batter with slightly chewy texture
5
Poaching is an example of what cooking method?
steam
dry
radiation
moist
6
An interviewer would use a closed-ended question to
make a candidate feel more comfortable
encourage a candidate to share personal stories
receive basic information about the candidate
gauge a candidate's interest in the position
7
What is the minimum internal cooking temp for chicken breast?
175
155
165
145
8
Receiving tables are typically used to
prep food
plate food
inspect deliveries
store ingredients
9
What needs to be controlled in food items that are most vulnerable to pathogen growth?
food and acidity
time and temperature
acidity and time
oxygen and moisture
10
Which piece of equipment is used for straining soups, stocks, and other liquids?
funnel
scoop
china cap
colander
11
Food handlers should keep their fingernails
long and painted clear
long and unpolished
short and painted
short and unpolished
12
Which part of a salad enhances its appearance and compliments its overall taste?
garnish
dressing
base
body
13
What is cross contamination?
transferring allergens from one food to another
keeping tcs foods in the danger zone
spreading pathogens from one food to another
reducing pathogens to safe levels
14
What should an employee immediately do when a fire occurs?
locate a hose or water source
ask "am I in danger?"
determine which type of fire extinguisher to use
pull the fire control release for the hood
15
Credibility is another word for a person's
ability to be believed
capacity for empathy
skillfulness at speaking
willingness to learn
16
When managers attempt to identify with the feelings, thoughts of an employee, they are showing
empahty
aggression
leadership
gratitude
17
Which piece of equipment is used for straining soups, stocks, and other liquids?
china cap
scoop
funnel
colander
18
In a typical kitchen, the garde manger station includes which responsibility?
frying
broiling
dough proofing
salad prepping
19
In which type of pan should scrambled eggs for a breakfast buffet be placed?
roasting
sauce
sheet
hotel
20
Under Escoffier's kitchen brigade system, the saucier is the chef responsible for
stock
grill
fry
pantry
21
Which type of restaurant requires a guest to pay before eating?
casual dining
quick service
fine dining
full service
22
A large covered bowl used to serve soup
chinois
tureen
monkey dish
gravy boat
23
Bacteria grow especially fast in the temperature range of
0-212
70-125
41-70
41-141
24
What info should a master cleaning schedule include?
the name of person purchasing the chemical
what should be used to clean the item
name of chemical supplier
SDS sheets
25
An effective method of denying pests access to an operation is to:
use hinged grates on floor drains
throw out garbage quickly
spray the operation with pesticides
keep the kitchen clean
26
A cook is making potato salad for a party of 20, recipe serves 8. what is conversion factor?
0.4
2.5
4
2
27
Which oil has a fruity flavor and greenish color?
olive
peanut
canola
safflower
28
Leaves, stems, or flowers, used to enhance the flavor of food in foodservice, they are:
herbs
flavorings
seasonings
spices
29
What is typically cooked in wood fired kiln?
multidecker sandwich
pizza
canape
panini
30
The type of heat transfer that occurs when heat is transferred between items by direct contact
radiation
microwave
conduction
convection
31
Body language and gestures are which type of communication?
spoken
nonverbal
verbal
written
32
An example of cookware with two handles used for boiling and simmering foods is the
stock pot
fish poacher
crepe pan
thermocouple
33
Who should typically be notified ASAP when an injury occurs in the workplace?
manager
hostess
line cook
server
34
Which product type must meet Grade A standards to be acceptable for receiving?
beef
shellfish
poultry
milk
35
Mirepoix is a mixture of chopped vegetables containing what percent of onions, carrots, celery
25, 25, 50
45, 25, 30
25, 50, 25
50, 25, 25
36
The three forms of food contamination are
intolerance, cross contact, allergens
peanuts, dairy, eggs
flies, insects, rodents
biological, chemical, physical
37
Which type of thickener uses cornstarch mixed with cold liquid?
roux
slurry
beurre manie
liasion
38
Which class of fire extinguishers used for deep-fryer fire after power off?
C
B
K
A
39
What part of the salad consists of the main ingredients?
dressing
body
base
garnish
40
Why should the manager be notified of all guests complaints?
guests are less likely to be vocally rude to manager
manager can find and discipline the employee responsible
manager is paid to listen to problems, server paid to serve
manager can follow up with guests and take corrective action
41
Single most important part of personal hygiene for foodhandlers is:
washing hands
wearing a clean uniform
restraining hair
removing jewelry
42
Veloute sauce is made from
veal chicken or fish stock and roux
a stock and tomatoes
milk and white roux
brown stock and brown roux
43
Which pathogen is a virus?
Hepatitis A
Nontyphoidal Salmonella
Salmonella Typhi
Shinga-toxin producing E-coli (STEC)
44
The primary function of OSHA is to
approve quality of foodservice equipment
create and enforce safety related standards for workplace
outline proper receiving procedures
determine fair employment standards
45
Boiling an egg in water is example of what type of heat transfer?
radiation
infared
conduction
convection
46
Which is an example of an open-ended question?
can you work weekends?
do you have cash handling experience?
do you have transportation to and from work?
what are your interests?
47
Family has long wait and bad experience at restaurant and tells manager, what is BEST response?
tell family they should have spoken earlier
explain what caused the delay to the guest
apologize and take responsibility for problem
ask family to fill our comment card
48
Which of the following food items is a hot, open faced italian pie
pita
panini
wrap
pizza
49
What is the formula for increasing or decreasing recipe yield?
(original yield / desired yield) x each ingredient amount
each ingredient amount / (original yield x desired yield)
(desired yield /original yield) x each ingredient
each ingredient amount / (desired yield x original yield)
50
Which sauce base acts as a thickener and is made of equal parts of cooked flour and fat?
bearnaise
maltaise
roux
beurre manie
51
The formula for calculating baker's percentage is
(weight of flour /weight other ingredients) /100%
weight of ingredients x (weight of flour / 100%)
(weight of flour /weight other ingredients) x 100%
weight of ingredients / (weight of flour) x 100%
52
The term used in the restaurant and foodservice industry to "put in place" is called
maitre d'hotel
mirepoix
mise en place
a la carte
53
In baking, the purpose of sifting is to
separate flour and sugars, filter out fats, and add texture
add air, remove lumps, filter impurities
add bulk, remove air, filter ingredients
double ingredient content and mix evenly
54
Why doesn't the use of microwave ovens for cooking typically allow for browning?
there is no oil allowed in the unit
there is no external heat source
food is typically covered
it is only used to reheat already cooked items
55
How is foodservice typically handled within the noncommercial segment?
contract feeding and self-operators
franchise operations and service feeding
contract feeding and franchise operations
franchise operations and self-operators
56
What is a recipe's yield?
number of portions that a recipe makes
list of the food needed to make a recipe
individual amount that a portion serves
cost to produce a recipe
57
What is the last step for handling a customer's payment as part of table service?
return the change or credit card and receipt
process payment
present the check at the table
collect payment
58
Which type of soup is considered a thick soup
cream
consomme
bouillion
vegetable
59
Which are included in FAT TOM?
time, temperature, management
flavor, time, temperature
food, oxygen, moisture
food, allergens, temperature
60
A recipe calls for 10lbs trimmed cauliflower. If the yield is 55% how many lbs should I order?
5.5
18.2
15
10
61
A small amount of potato salad would be appropriate as which type of salad?
main course
intermezzo
dessert
accompaniment
62
Which type of oven has a fan that circulates heated air around the food as it cooks?
convection
rotary
microwave
conventional
63
Julia Child is known for
popularizing French food in America
creating lighter sauces with regional ingredients
lighter, healthier dishes with french flavors
using seasonal local produce
64
Which type of chef would typically be responsible for the baking productions?
pastry
executive
sous
banquet
65
Which grip is designed to protect the user's thumb when using chef's knife?
handle
guiding hand
claw
blade
66
Which utensil should be used when serving meatballs with marinara sauce?
solid spoon
tongs
parisienne scoop
measuring cup
67
Highly flavored stock made with fish bones is
fumet
remouillage
court bouillion
white stock
68
Which of the following is considered to be personal protective equipment?
hemmed pants
disposable apron
skid resistant shoes
medical bracelet
69
Which pathogen is a virus?
Clostridium
E coli
Salmonella
Hepatitis A
70
After a job interview, an applicant should
send a thank you note
visit the job site daily
email salary requirements
call back every day
71
What is the proper way for a foodhandler to cover a wound on a finger when preparing food?
use a sanitizer and wear food grade glove
wear a bandage after disinfecting the wound
wear a bandage and cover with glove or finger cot
food handlers with wounds cannot handle food
72
What is Julia Child most known for?
popularizing dishes that use only seasonal, local products
creating lighter, healthier dishes maintaining French flavor
popularizing french cuisine and techniques with Americans
creating lighter sauces and using fresh regional ingredients
73
An employee performance appraisal is a(n)
description of person's qualifications for the job
evaluation of a person's work over a given period
definition of the work involved ni a job for a year
review of a person's orientation and training plan
74
The use of buzz words, technical language, and slang that interferes with communication
prejudice
tone
semantics
jargon
75
How many tablespoons are in one fluid ounce?
6
3
4
2
76
Where should chemicals be stored?
with foodservice equipment
on a shelf above food prep areas
in the dry food storage area
in a separate area away from food
77
What documentation outlines what a company wants to be in the future?
mission statement
vision statement
employee manual
training plan
78
The price of food purchased before any waste or trim is removed is referred to as the
unit purchased price
as purchased price
recipe yield price
edible portion price
79
The four phases of onboarding are hiring, orientation, training, and
benefits review
scheduled follow up
mentoring sessions
resignation
80
What is a food safety management system typically designed to prevent?
high food costs
food waste
food theft
foodborne illness
81
A menu that includes pictures of the food would be ideal for which group of customers?
first time guests
guests who speak foreign language
couples celebrating special event
guests dining alone
82
Two advantages of stainless steel shelving are:
repels insects and easy to clean
easily adjustable and lightweight
inexpensive and durable
strong and easy to clean
83
The first step in problem solving is to
determine alternative solutions
determine root cause
define the problem
develop an action plan
84
Deck, rotary, and convection are all examples of which type of equipment?
steamers
broilers
food warmers
ovens
85
How many mother sauces are there?
9
4
3
5
86
"Saucier" is a
special pot used to make sauces
chef who runs the kitchen
dish served with sauce
cook who specializes in making sauces
87
which cleaner is most effective at removing mineral deposits from dish machine?
detergent
degreaser
delimer
abrasive
88
The best way to safely thaw frozen food is
move to refrigerator
leave on kitchen counter
warm water bath
move to dry storeroom
89
An example of cookware with two handles used for boiling and simmering foods is the
fish poacher
stock pot
thermocouple
crepe pan
90
Which is the PRIMARY consideration when deep-frying multiple large batches of frozen food?
basket method
recovery time
smoking point
swimming method
91
What is the combination of knowledge, skills, attitudes, and behaviors shown while interacting
professionalism
personal treatment
cross cultural interaction
work and task support
92
When gripping a knife the hand that is not holding the knife is called the
safety hand
chopping hand
holding hand
guiding hand
93
What temperature range is appropriate for the poaching method?
140-160
160-180
200-220
180-200
94
The highest USDA grade for fresh fruit is
US Extra fancy
USDA fancy
USA Fancy
US Number 1 fancy
95
When serving alcoholic drinks, an acceptable form of ID for a guest is a
voter registration card
birth certificate
school id
passport
96
The term "saucier" refers to
dish served with sauce
special pot used to make sauces
cook who makes sauce
chef who runs the kitchen
97
What is a mandoline?
piece of equipment used to mix, mash, and cream soft foods
manual slicer with adjustable blades
heavier version of a wire whip
attachment for a standing mixer
98
A listener leans toward a speaker while talking, they are most likely trying to demonstrate
assertiveness
empathy
agreement
interest
99
An example of personal responsibility in an operation would be
communicating frequently and clearly
making excuses for poor workmanship
blaming coworkers for being late to work
showing prior knowledge of the entire operation
100
A stress reduction plan should include
eating right and getting exercise
tight timelines to ensure all tasks get done
constant checking on subordinates progress
postponing difficult tasks until a later time
101
Heat transfer that occurs when heat is transferred one item to another through direct contact
conduction
radiation
microwave
convection
102
What does the company's mission statement describe?
what it wants to be in the future
what it has done in the past
what it is currently doing
how it needs to change
103
which steps are in the RICE method for treating a sprain?
rest, ice contract, extract
relieve, inspect, cool, extract
Rest, ice, compression, elevation
raise, inspect, cool, elevate
104
Which agency is responsible for this enforcement of food safety regulations?
US dept of health and human services
food and drug administration
state or local health department
united states dept of ag
105
A good first impression can be made by
helping customers calculate the tip
displaying courtesy, respect and friendliness
speaking loudly and assertively to guests
wearing fine jewelry
106
Which facility is designated specifically to house large-scale special events?
theme park
commissary
convention center
monument
107
Which type of oven has a fan that circulates heated air around the food that it cooks?
conventional
microwave
Rotary
convection
108
Poultry must be cooked to what minimum internal temperature for at least 15 seconds?
165
155
175
145
109
server can BEST minimalize mistakes when taking an order by
verify the order with manager after submitting
repeat order back to guests prior to submitting to kitchen
recommend most popular
identify dishes containing allergens to guests before order
110
What should an employee do immediately when a fire occurs?
determine which fire extinguisher to use
locate a hose
ask "am I in danger?"
pull cord to release hood
111
The kitchen station that is responsible for decorative sugar is called the
garde manger
grill station
saute station
pastry
112
In order to effectively deny pests access to food and shelter, a food service operator should
keep garbage close by to check often
keep all exterior openings closed tightly
place product firmly against the wall
place products 4" above the floor
113
Jewelry in food is an example of which type of contamination?
bacterial
viral
physical
chemical
114
A stereotype is defined as a
tendency toward a perspective based on prejudice
generalization that all members of a group are the same
attitude toward a person on basis of judgment not ability
set of common beliefs, such as religion or acting the same
115
The process of removing fat that has hardened from service of stock is known as
degreasing
heating
holding
deglazing
116
front of the house employee
bookkeeper
menu planner
pastry chef
maitre d hotel
117
Which of the following service styles is the simplest?
english
american
french
russian
118
What should an emergency plan include?
safety audits
locations of personal protective equipment (PPE)
liability limits of the operation during accidents
evacuation routes
119
The primary purpose of the introduction to a written message is to
present the contents
summarize key points
give a reason for the message
call the reader to action
120
The binding agent in mayonnaise is
cornstarch
oil
egg yolks
cream
121
Which cooking method is often used to pre-prepare vegetables for later service?
poaching
simmering
steaming
blanching
122
What is the temperature danger zone?
70-125
41-135
32--40
126-135
123
Why should the manager be notified of all guest complaints?
manager is paid to listen to problems
guests are less likely to be rude to manager
manager can discipline the employee
manager can follow up with guests and take corrective action
124
What is an important step to ensure proper doneness of meat items?
monitor cooking times
maintain equipment temperatures
check internal temp
allow for recovery time

Duplicate of ProStart 1 final exam review 2018 Flashcards | StudBud