A prep cook is chopping carrots and needs to leave the kitchen, where should he leave the knife

lay it on a flat, secure surface

The Harvey House is historically significant because it was

one of the earliest nationwide chain restaurants

An employee performance appraisal is a (an)

evaluation of a person's work over a given period of time

Why should the manager be notified of all guests' complaints?

so that the manager can follow up with the guests

"TCS food" refers to food that requires

time and temperature control for safety

A server can best minimize mistakes when taking tableside order by

repeating orders back to guests before submitting them

A stereotype is defined as a

generalization made by individuals about a particular group

A foodborne illness outbreak occurs when

two or more people get the same illness

What are the six conditions that pathogens need to grow?

food, acidity, time, temperature, oxygen, and moisture

What is the most important measure that managers can take to prevent parasites in food?

purchase food from approved, reputable suppliers

The primary function of OSHA is to

create and enforce safety-related standards in the workplace

The purpose of a vision statement is to

describe what an organization wants to become

Which is ineffective when writing an apology letter?

using slang to communicate with the reader

A good first impression can be made by

maintaining a professional appearance

What should an emergency plan include?

how and when employees should respond to emergencies

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Foundations Level I 2019 Final Review - Part 3

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Foundations Level I Final Review 2019

Flashcards32 cardsFPractice quizPHost liveL

Questions 32

Answers

1
Which obstacle to communication is demonstrated by the fact that the word mouse has 2 meanings?
assumptions
language difference
jargon
semantics
2
A manager uses a copper utensil to prepare tomato sauce, several people people get sick, why?
environment
chemical
biological
physical
3
Which type of communication provides immediate feedback?
jargon
professional
organizational
interpersonal
4
A prep cook is chopping carrots and needs to leave the kitchen, where should he leave the knife
place it in an empty sink
put it in an apron pocket
lay it on a flat, secure surface
store it in warm, soapy water
5
When serving alcoholic drinks, an acceptable form of ID for a guest is a
passport
voter registration card
school ID
birth certificate
6
The Harvey House is historically significant because it was
a premier restaurant of the Gilded Age
one of the earliest nationwide chain restaurants
the first cafeteria-style restaurant
the most popular restaurant run by Boulanger
7
Which cooking task is best performed in a brazier?
sauteing thin strips of meat
boiling milk or cream
braising vegetables
warming cheese sauces
8
An employee performance appraisal is a (an)
definition of the work involved in a job for a year
description of a person's qualifications for a job
review of a person's orientation and training plan
evaluation of a person's work over a given period of time
9
Why should the manager be notified of all guests' complaints?
because the manager is paid to listen to problems
so that the manager can find and discipline the employee
so that the manager can follow up with the guests
because guests are less vocally rude to a manager
10
"TCS food" refers to food that requires
thermal containers for storage
thyme, coriander, and salt
time and temperature control for safety
timely and courteous service
11
A server can best minimize mistakes when taking tableside order by
identifying dishes containing allergens to guests
repeating orders back to guests before submitting them
recommending the most popular dishes
verifying the order with the manager after submitting it
12
Mangos are considered a tropical fruit because they
have a thick skin
cannot grow on trees
have a central pit
cannot tolerate frost
13
A stereotype is defined as a
generalization made by individuals about a particular group
general attitude toward a person, group, or organization
set of common beliefs, such as religion, or acting the same
tendency toward a particular perspective or idea
14
Which service style is the simplest and least expensive?
American
Russian
English
French
15
Which type of potato is most similar to fresh yams?
new
idaho
sweet
russet
16
A foodborne illness outbreak occurs when
a disease is transmitted to people through contaminated food
different kinds of food became contaminated by one person
a person gets an illness after consuming contaminated food
two or more people get the same illness
17
A large covered bowl used to serve soup is called a
toureen
monkey dish
chinois
gravy boat
18
The spread of pathogens from one surface or food to another is called
time-temperature abuse
flow of food
cross-contamination
outbreak
19
The part of a grain kernel that contains most of the starch and protein is the
endosperm
germ
eye
bran
20
The best way to thaw food safely is to
place it on the kitchen counter
move it to the dry storeroom
move it to the refrigerator
place it in a warm-water bath
21
Potatoes should be stored in a cool, dry place at temperatures ranging from
45 F - 55 F
85 F - 95 F
32 F - 37 F
64 F - 75 F
22
Which temperature range within the temperature danger zone allows pathogens to grow very fast?
125 F - 135 F
41 F - 90 F
39 F - 70 F
70 F - 125 F
23
Which knife is used for chopping, slicing, and mincing all types of foods?
chef
boning
paring
tourne
24
Which form should a student fill out to receive federal financial aid for college?
FDA
OSHA
NREA
FAFSA
25
What are the six conditions that pathogens need to grow?
fat, acidity, time, temperature, oxygen, and mass
food, acidity, time, temperature, oxygen, and mass
fat, acidity, time, temperature, oxygen, and moisture
food, acidity, time, temperature, oxygen, and moisture
26
The first principle of a HACCP plan is to
conduct a hazard analysis
establish critical limits
identify corrective actions
determine critical control points
27
What is the most important measure that managers can take to prevent parasites in food?
avoid using bare hands to handle ready-to-eat food?
purchase food from approved, reputable suppliers
keep food out of the temperature danger zone
wash hands at the right time and in the right way
28
The primary function of OSHA is to
outline proper receiving procedures
approve the quality of foodservice equipment
determine fair employment standards
create and enforce safety-related standards in the workplace
29
The purpose of a vision statement is to
define the desired results and be measured
state the purpose of the organization to employees
define the set of values that a society holds
describe what an organization wants to become
30
Which is ineffective when writing an apology letter?
making sure the letter is not too long
checking for spelling errors by rereading it
using slang to communicate with the reader
reading it aloud to see if it flows smoothly
31
A good first impression can be made by
speaking loudly and assertively to guests
wearing strong perfume
maintaining a professional appearance
helping customers calculate the tip
32
What should an emergency plan include?
history of safety audits in the operations
locations of personal protective equipment
how and when employees should respond to emergencies
the liability limits of the operation during accidents

Foundations Level I 2019 Final Review - Part 3 Flashcards | StudBud