How is foodservice typically handled within the noncommercial segment?

Contract feeding and self-operators

A good first impression can be made by...

Displaying courtesy, respect, and friendliness

The three forms of food contamination are...

Biological, chemical, and physical

What three actions should be performed during an investigation when an on the job accident occurs?

Fill out OSHA forms, collect physical evidence and interview all involved

An example of personal responsibility in an operation would be...

Communicating frequently and clearly

A family tells the managerthat they're upset with their diningexperience. The manager could bestaddress the situation by

Apologizing and taking responsibility for the problem

What does a company's mission statement describe?

What it wants to be in the future

What is the formula for increasing or decreasing a recipe yield?

(Desired yield/original yield) x each ingredient amount

A server can best minimize mistakes when taking a table side order by...

Repeating orders back to guests before submitting them to the kitchen

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

Spray the operation with pesticides

The term saucier refers to a...

Cook who specializes in making sauces

The first step in resolving a customer complaint is to...

Listen to the guest explain the issue

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Prostart 1 Exam

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1
Which of the following food items is a hot, open faced Italian pie?
Pizza
Panini
Pita
Wrap
2
Which part of the salad enhances its appearance while also complementing the overall taste?
Dressing
Body
Base
Garnish
3
Which one of the following is a classical knife cut?
Parisian
Rondelle
Marquis
Cube
4
A bouquet garni is a...
Cheesecloth bag filled with dry spices
Set of multiple garnishes placed on a plate for service
Bundle of fresh vegetables
Bag or bundle of fresh herbs
5
What is typically cooked in a wood fired kiln?
Panini
Multidecker sandwich
Canape
Pizza
6
How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick
2
3
4
6
7
Which vinegar has a neutral flavor?
Cider
Distilled
Rice
White wine
8
An aromatic vegetable broth used to poach fish and or vegetables is known as...
Court bouillon
Fumet
White stock
Remouillage
9
What type of classical knife cut should be used on leafy vegetables?
Small dice
Rondelle
Chiffonade
Tourne
10
How is foodservice typically handled within the noncommercial segment?
Contract feeding and self-operators
Franchise operations and self-operators
Franchise operations and service feeding
Contract feeding and franchise operations
11
which of the following service styles is the simplest?
American
English
French
Russian
12
The primary purpose of the introduction of a written message is to...
Summarize key points
Present the contents
Give a reason for the message
call the reader to action
13
Several people connecting for the purpose of building relationships that may result in career advancement is?
Networking
Volunteering
Training
Working
14
An example of cookware with two handles used for boiling and simmering foods is the...
Fish poacher
Crepe pan
Thermocouple
Stock pot
15
In which type of pan should scrambled eggs for a breakfast buffet be placed?
Sauce
Roasting
Sheet
Hotel
16
The combination of knowledge, skills, attitudes, and behaviors a person shows performing and interacting with others is?
Croos-cultural interaction
Work and task support
Professionalism
Personal treatment
17
Which type of soup is considered a thick soup?
Consomme
Cream
Vegetable
Bouillon
18
What is the recommended cooking method for bite sized pieces of food?
Baking
Infrared
Grilling
Stir Frying
19
Which cooking task is best performed in a rondeau?
Braising vegetables
sautéing thin strips of meat
warming cheese sauces
boiling milk or cream
20
A good first impression can be made by...
helping customers calculate the tip
Speaking loudly and assertively to guests
Displaying courtesy, respect, and friendliness
Wearing fine jewelry
21
the kitchen station that is responsible for decorative sugar is called the...
garde-manger
grill station
Pastry
saute station
22
The three forms of food contamination are...
Intolerance, cross-contact, and allergens
Flies, insects, and rodents
Peanuts, dairy, and eggs
Biological, chemical, and physical
23
What three actions should be performed during an investigation when an on the job accident occurs?
Write a report with names, times, display caution signs, call an ambulance
Contact OSHA, collect physical evident and call an ambulance
Fill out OSHA forms, collect physical evidence and interview all involved
Fill out OSHA forms, contact a physician, and throw away the equipment
24
Body language and gestures are which type of communication?
Spoken
Verbal
Nonverbal
Written
25
Which of the following is an example of a front-of- the- house employee?
Maitre d'
Menu planner
Bookkeeper
Pastry chef
26
An example of personal responsibility in an operation would be...
Communicating frequently and clearly
Making excuses for poor worksmanship
Blaming coworkers for being late to work
Showing prior knowledge of the entire operation
27
Which class of fire extinguisher should be used to extinguish a deep fryer fire after the power has been turned off?
B
A
K
C
28
A family tells the managerthat they're upset with their diningexperience. The manager could bestaddress the situation by
Explaining what caused the problem to the guest
Telling the family that they should have spoken up earlier
Asking the family to fill out a comment card
Apologizing and taking responsibility for the problem
29
Boiling an egg in water is an example of what type of heat transfer?
Convection
Conduction
Radiation
Infrared
30
What does a company's mission statement describe?
How it needs to change
What it wants to be in the future
What it is currently doing
What it has done in the past
31
Bacteria grow especially fast in the temperature range of...
70F-125F
41F-141F
41F-70F
0F-212F
32
After a job interview, the applicant should...
Visit the job site daily
Call back every day
Email salary requirements
Send a thank you note
33
The binding agent in mayonnaise is...
Oil
Cream
Egg yolks
Cornstarch
34
What is the formula for increasing or decreasing a recipe yield?
Each ingredient amount/(desired yield x original yield)
Each ingredient amount/(original yield x desired yield)
(Desired yield/original yield) x each ingredient amount
(Original yield/desired yield) X each ingredient amount
35
A server can best minimize mistakes when taking a table side order by...
Identifying dishes containing allergens to guests before writing an order
verifying the order with the manager after submitting it
Repeating orders back to guests before submitting them to the kitchen
Recommending the most popular dishes
36
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?
2
6
4
1
37
What is it called when the internal temperature continues to rise after removing a steak from the grill?
Carryover cooking
Sous vide
Pressure cooking
Heat transfer
38
When referring to "SMART" goals, what does the M stand for?
Mapped
Measurable
Mission-critical
Managed
39
Which of the following is considered to be personal protective equipment?
Hemmed pants
Disposable apron
Medical bracelet
Skid resistant shoes
40
The maximum temperature at which loose salad greens may be stored is...
45F
41F
50F
52F
41
An effective method of denying pests access to an operation is to...
Keep the kitchen clean
Throw out garbage quickly
use hinged grates on floor drains
Spray the operation with pesticides
42
What is the combination of all the services that people need and will pay for when away from home?
Travel and tourism
Foodservice and lodging
Hospitatlity and foodservice
Lodging and tourism
43
The staff member who is responsible for service throughout the dining room is the...
Headwaiter
Back waiter
front waiter
waiter captain
44
The term saucier refers to a...
Dish served with sauce
Special pot used to make sauces
Cook who specializes in making sauces
Chef who runs the kitchen
45
A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55% how many pounds of cauliflower should be ordered?
5.5
18.2
10
15
46
The first step in resolving a customer complaint is to...
Interject with humor
Tell the guest, "that's not my job."
find the person responsible for the problem
Listen to the guest explain the issue
47
Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies?
Application
Portfolio
Resume
Cover letter
48
Which of the following is the primary consideration when deep frying multiple large batches of frozen food?
Recovery time
Swimming method
Smoking point
Basket method
49
Which type of flour has a low gluten content?
Bread
Durum
Semolina
Cake
50
How does good customer service benefit the operation?
Marketing costs decrease
Training costs increase
Food costs increase
Supplier prices decrease
51
Treating people fairly and holding others accountable is a example of what?
Coaching and developing others
Motivating others
Leading consistently
Providing direction
52
If a food handler has diarrhea or has been vomiting, which action must the manager take?
Exclude the food handler from the op
Restrict the food handler to areas away from guests
Call the health department immediately
Restrict the food handler to only washing dishes
53
The factors that affect a sanitizers effectiveness are...
Temperature, concentration, and altitude
Contact time, temperature, and concentration
Turbidity, temperature, and contact time
Contact time, altitude, and temperature
54
Which product type must meet Grade A standards to be acceptable for receiving?
Beef
Poultry
Shellfish
Milk
55
The primary function of OSHA is to...
Create and enforce safety-related standards in the workplace
Approve the quality of foodservice equipment
outline proper receiving procedures
determine fair employment standards
56
Which item is most likely to become unsafe when time and temperature are abused?
Dry flour
Sliced tomatoes
Raw honey
Fresh cilantro
57
Which is an example of an open ended question?
Can you work weekends?
What are your interests?
Do you have cash handling experience?
Do you have ransportation to and from work?
58
An external safety threat to an operation are persons who engage in...
bad online reviews
Food tampering
leaving without paying
uncovered cough or sneeze
59
what should an employee do immediately when a fire occurs?
Determine which type of fire extinguisher will work best
Ask themselves "am I in danger?"
Locate a hose or steady water source
Pull the fire control release for the hood
60
Which ingredient provides stability and prevents baked items from collapsing?
Leavener
Strengthener
Liquid
Shortening
61
The single most important part of personal hygiene for a food handle is...
Restraining hair
Removing jewlery
Wearing a clean uniform
Washing hands
62
Deck, rotary, and convection are all examples of which type of equipment?
Food warmers
Steamers
Broilers
Ovens
63
What is the decimal equivalent of 1/8?
0.115
0.125
0.135
0.145
64
What is cross contamination?
Spreading pathogens from one surface or food to another
Reducing the number of pathogens on a surface to safe levels
Allowing TCS food to remain in the temperature danger zone for too long
Transferring allergens from one food to another
65
Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?
7.5
1.875
4.5
5.33
66
What must employers do to meet the Hazard Communication Standard (HAZCOM)?
Notify and train employees about dangerous chemicals
Create and maintain a master cleaning scheldule
Restrit the number of hours per week that a minor may work
Post information in employee areas about safety audits
67
The term used in the restaurant and foodservice industry to "put in place" is called...
A la carte
Maitre d' hotel
Mirepoix
Mise en place
68
Receiving tables are typically used to...
Inspect deliveries
store ingredients
Prep food
Plate food
69
Which of the following grips is designed to protect the user's thumb when using a chef's knife?
Blade
Guiding hand
Handle
Claw
70
When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171F?
30
15
45
60
71
Which type of thickener uses cornstarch mixed with a cold liquid?
Liasion
Slurry
Beurre manie
Roux
72
Which type of chef would typically be responsible for the baking production?
Pastry
Sous
Eecutive
Banquet
73
The formula for calculating baker's percentage is...
(Weight of flour + Weight of other ingredients) / 100%
Weight of ingredient x (Weight of flour/100%)
(weight of ingredient/ weight of flour) x100%
(Weight of flour / Weight of ingredient) x 100%
74
When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing...
Leadership
Empathy
Aggression
Gratitude
75
Which cooking method is often used to pre prepare vegetables for alter service?
Poaching
Steaming
Blanching
Simmering
76
Which is a respectful way for a listener to agree with a speaker's point?
Nodding
Looking away
Crossing arms
Sitting
77
Where should chemicals be stored?
With foodservice equipment
In a separate area away from food
In the dry food stoarge area
On a shelf above food preparation areas
78
Why are preschool aged children at a higher risk for foodborne illnesses?
Their immune systems have not yet fully developed
Their appetities are not strong
They do not eat a wide variety of foods
They are more likely to suffer allergic reactions
79
which type of restaurant requires a guest to pay before eating?
Full service
Quick serivce
Fine dining
Casual dining
80
After 4 hours of continuously making sandwiches, what actions should the food handler perform to the work surface?
Clean
Sanitize
Clean and sanitize
Wipe down
81
What are the six conditions that pathogens need to grow?
Fat, acidity, time, temperture, oxygen, and moisture
Fat. acidity, time, temperature, oxygen, and mass
Food, acidity, time. temperature, oxygen, and moisture
Food, acidiity, time, temperature, oxygen, and mass
82
Organizations that works to hire individuals with different backgrounds, religions, and experiences appreciates...
Prejudice
Stereotypes
Bias
Diversity
83
What is the most appropriate cooking method for a large piece of meat partially covered in liquid?
Poaching
Stewing
Braising
Blanching
84
At a formal dining establishment, who is responsible for service throughout the entire establishment?
Headwaiter
Maitre d' hotel
Front waiter
Captain
85
Which task should a server perform from the guest's right side?
Serving salad and bread
Clearing plates
Presenting platters
Clearing extra utensils and crumbs
86
When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be...
Decreased by 75F to 100F
Decreased by 25F to 50F
Kept the same
Increased by 25F to 50F
87
What is a food safety management system typically designed to prevent?
Food theft
Foodborne illness
High food costs
Food waste
88
The primary reason for using herbs and spices is to...
Preserve the food's color
Shorten cooking time
Add flavor to food
Add vitamins and minerals to food
89
Mirepoix is a mixture of chopped vegetables containing what percentage of onions, carrots and celery respectively?
45% onions, 30% carrots, 25% celery
45% onions, 25% carrots, 30% celery
25% onions, 50% carrots, 25% celery
50% onions, 25% carrots, 25% celery
90
What is the best way to ensure that portion sizes are the same from day to day for a given dish?
Perform mise en place
Make sure the same person cooks the dish each day
Conduct cooking loss tests
Use standardized recipes
91
In a typical kitchen, the garden-manger station includes which responsibility?
Dough proofing
Frying
Salad prepping
Broiling
92
Which agency is responsible for enforcement of food safety regulations?
Food and drug administration
US Department of Health and Human Services
United States Department of Agriculture
State or local health department
93
the four basic parts of a salad are dressing, garnish...
Bound and base
Base and body
body and stalk
Lettuce and cheese
94
When receiving food from a vendor scales are used to...
Confirm ordered amounts
Weigh finished products
Determine quality of the food products
Plan menu items
95
Which of the following types of holding equipment is insulated and designed to hold sheet pans?
Oven
Hot box
Steam table
Speed rack
96
Why doesn't the use of microwave ovens for cooking typically allow for browning?
It is only used to reheat already cooked items
Food is typically covered
There is no oil allowed in the unit
There is no extrenal heat source
97
The primary reason for seasoning a dish is to...
Remove unappealing flavors during cooking
build layers of flavor during cooking
Change the primary flavor
Enhance the depth of flavor
98
Who is primarily responsible for seating customers in a contemporary full service operation?
Server
Host/ess
Manager
Captain
99
While bread is an edible container, it also provides...
Moisture
Bulk
Flavor
Filling
100
In baking, a standardized recipe for a bakery product is known as a(n)...
Baker's percentage
Ingredient List
Procedure
Formula

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