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ProStart 2025 Flashcards | StudBud
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ProStart 2025
ProStart 2025
30 terms
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StudBud Administration
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6 plays
Quiz Bowl Activity
Flashcards
30 cards
F
Practice quiz
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Host live
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Questions
30
Answers
1
What should a food handler do if they have a cut or wound on their hand?
Only use their other hand
Continue working as usual
Cover it with a bandage and wear a glove
Rinse it with water and keep working
2
What should be done if a food handler suspects that food is contaminated?
Mark it unsafe and discard it
Freeze it to kill bacteria
Serve it to the customer quickly
Add extra seasoning to mask the issue
3
What is the best way to handle ice that will be used in drinks?
Use a clean scoop
Shake the ice bin until some falls into the glass
Grab it with gloved hands
Use a cup to scoop it out
4
What is the penalty for submitting a menu that does not meet the specified number of items?
10-point deduction
50-point deduction
5-point deduction
Disqualification
5
What type of jewelry is a food handler allowed to wear while preparing food?
A bracelet
Dangling earrings
A plain metal ring
A necklace
6
This is NOT a restaurant space scenario option.
Cafeteria
Airport
Food Truck
Free Standing
7
What is one key component of the restaurant concept teams must present during the ProStart Management Competition?
A restaurant mascot
A comprehensive business plan
A celebrity endorsement
A fully cooked meal
8
In developing the menu, each item should reflect the restaurant’s concept.
True
False
9
List the two social media sites that are allowed in the competition:
Instagram & TikTok
Facebook & X
Facebook & Instagram
Facebook & TikTok
10
How many marketing tactics are needed to launch your restaurant concept?
Three
Four
One
Two
11
Which of the following is an example of cross-contamination?
Cooking fish in a separate pan from meat
Using the same cutting board for raw chicken and ready-to-eat salad
Storing raw meat separately from vegetables
Washing hands after handling raw ingredients
12
What is the required number of menu items a team must develop for the management competition?
12
8
16
20
13
The judges expect exact dimensions for your floor plan.
False
True
14
How many social media marketing tactics are needed to launch your restaurant concept?
One
Four
Three
Two
15
Why is it important for a restaurant to have a strong brand identity?
It helps customers remember the restaurant
It increases food costs
It prevents staff from making mistakes
It eliminates the need for marketing
16
Which food is most likely to cause a foodborne illness if handled improperly?
Canned fruit
Raw sprouts
Dried pasta
Baked potatoes
17
How long can perishable food sit in the temperature danger zone (41°F–135°F) before it must be thrown away?
1 hour
4 hours
30 minutes
2 hours
18
How often should food-contact surfaces be cleaned and sanitized?
Every 4 hours
Once per shift
Every 24 hours
Only at the end of the day
19
Small amounts of kosher/table salt and black pepper don’t need to be priced.
True
False
20
Which of the following is NOT an example of a fixed cost in a restaurant?
Utilities
Food Ingredients
Rent
Insurance
21
What does FIFO stand for in restaurant inventory management?
First In, First Out
Food Inventory for Operations
Fastest in, Fastest Out
Fixed Inventory, Fixed Output
22
What is the best way to handle a customer complaint in a restaurant?
Argue with the customer.
Offer them a free meal immediately.
Listen actively, apologize, and find a resolution.
Get the manager.
23
Which of the following symptoms requires a food handler to stay home from work?
Runny nose
Fever with diarrhea or vomiting
Sore throat
Headache
24
5. ROI is defined as:
Return on investment
Return on income
Review of income
Review of investment plan
25
At what percentage (%) should the final menu price be calculated according to the competition rules?
33%
42%
50%
100%
26
Which of the following is an example of good non-verbal communication in customer service?
Looking at your phone during a customer interaction.
Smiling and making eye contact.
Rolling your eyes when a customer asks a question.
Crossing your arms while taking an order.
27
The menu and décor should complement the concept.
False
True
28
What is the approximate population of Prostartville
200,000
2,000
20,000
2,000,000
29
SWOT stands for...
Strengths, Weaknesses, Opportunities, Threats
Successful, Winner, Outstanding, Thriving
Stylish, Welcoming, Opulent, Trendy
Strengths, Weaknesses, Observations, Threats
30
What is the correct order for washing dishes in a three-compartment sink?
Wash → Rinse → Air Dry
Wash → Sanitize → Rinse
Rinse → Wash → Sanitize
Wash → Sanitize → Air Dry
