The first step in resolving a customer complaint is what?

listen to the guest explain the issue

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

(desired yield / original yield) x each ingredient amount

What are the 6 conditions that pathogens need to grow?

food, acidity, time, temperature, oxygen, moisture

An example of personal responsibility in an operation would be ___

communicating frequently and clearly

What must employers do to meet the hazard communication standard (HAZCOM)?

notify and train employees about dangerous chemicals

Which agency is responsible for the enforcement of food safety regulations?

state or local health department

The term saucier refers to a ___

cook who specializes in making sauces

How is foodservice typically handled within the noncommercial segment?

Contract feeding and self operators

How can you make a good first impression?

display courtesy, respect and friendliness

Why doesn’t the use of microwave ovens for cooking typically allow for browning?

there is no external heat source

What should an employee do immediately when a fire occurs?

ask themselves "am I in danger?"

What is the primary function of OSHA?

create and enforce safety-related standards in the workplace

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ProStart Level 1 Final Exam Review

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Answers

1
Which part of a salad enhances its appearance and complements its overall taste?
base
garnish
dressing
body
2
The staff member responsible for service throughout the dining room is the
back waiter
headwaiter
front waiter
waiter captain
3
What is the primary reason for using herbs and spices?
add flavor to food
preserve the food's color
shorten the cooking time
add vitamins and minerals to food
4
Which type of holding equipment is insulated and designed to hold sheet pans?
speed rack
hot box
oven
steam table
5
The term used in the restaurant industry to “put in place” is called what?
a la carte
mise en place
maitre d hotel
mirepoix
6
Which style of dining service is the simplest?
American
French
English
Russian
7
What is the combination of all the services that people need and will pay for when away from home
foodservice and lodging
hospitality and foodservice
travel and tourism
lodging and tourism
8
The first step in resolving a customer complaint is what?
tell the guest "that's not my job"
listen to the guest explain the issue
find the person responsible for the problem
interject with humor
9
What type of flour has low gluten content?
Bread
Semolina
Cake
Durum
10
Several people connecting for the purpose of building relationships that may result in career advancement is called
networking
volunteering
training
working
11
What is the formula for increasing or decreasing a recipe’s yield?
(desired yield / original yield) x each ingredient amount
each ingredient amount / (original yield x desired yield)
(original yield / desired yield) x each ingredient amount
each ingredient amount / (desired yield x original yield)
12
If a food handler has diarrhea or has been vomiting which action must the manager take?
restrict to only washing dishes
call health department immediately
exclude from the operation
restrict to areas away from guests
13
Which grip is designed to protect the users thumb when using a chefs knife?
Claw
Blade
Guiding Hand
Handle
14
What are the 6 conditions that pathogens need to grow?
food, acidity, time, temperature, oxygen, moisture
food, acidity, time, temperature, oxygen, mass
fat, acidity, time, temperature, oxygen, mass
fat, acidity, time, temperature, oxygen, moisture
15
Combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others
cross cultural interaction
personal treatment
work and task support
professionalism
16
In baking, a standardized recipe for a bakery product is known as a(n)
formula
procedure
baker's percentage
ingredient list
17
What is food safety management system typically designed to prevent?
food theft
food waste
high food cost
foodborne illness
18
An example of personal responsibility in an operation would be ___
making excuses for poor workmanship
communicating frequently and clearly
blaming coworkers for being late to work
showing prior knowledge of the entire operation
19
What items are most likely to become unsafe when time and temperature are abused?
sliced tomatoes
fresh cilantro
raw honey
dry flour
20
Boiling an egg in water is an example of what type of heat transfer?
Radiation
Conduction
Infrared
Convection
21
What must employers do to meet the hazard communication standard (HAZCOM)?
create and maintain a master cleaning schedule
notify and train employees about dangerous chemicals
post information in employee areas about safety audits
restrict the number of hours per week that a minor may work
22
Which agency is responsible for the enforcement of food safety regulations?
state or local health department
US department of health and human services
food and drug administration
united states department of agriculture
23
At a formal dining establishment who is responsible for the overall management of service?
front waiter
maitre d hotel
captain
headwaiter
24
What does a company’s mission statement describe?
what it is currently doing
how it needs to change
what it wants to be in the future
what it has done in the past
25
Which type of thickener uses cornstarch mixed with a cold liquid?
roux
liasion
beurre manie
slurry
26
Which positions are considered front of the house employees?
pastry chef
maitre d
menu planner
bookkeeper
27
What food item is considered a “hot open-faced Italian pie”?
pita
pizza
wrap
panini
28
TCS food must be thrown out after spending a maximum of how many hours in the danger zone?
4
2
1
6
29
What is the primary purpose of the introduction of a written message?
summarize key points
present the contents
give a reason for the message
call the reader to action
30
While bread is an edible container it also provides ____
moisture
bulk
flavor
filling
31
The term saucier refers to a ___
cook who specializes in making sauces
chef who runs the kitchen
dish served with sauce
special pot used to make sauces
32
A recipe calls for 10 lbs of trimmed broccoli. If the yield is 55% how many pounds of broccoli should be ordered?
10
18.2
5.5
15
33
Which cooking method is often used to pre-prepare vegetables for later service?
steaming
poaching
blanching
simmering
34
How is foodservice typically handled within the noncommercial segment?
franchise operations and self operators
contract feeding and franchise operations
franchise operations and service feeding
Contract feeding and self operators
35
What is the decimal equivalent of ⅛?
0.135
0.115
0.145
0.125
36
How can you make a good first impression?
wear fine jewelry
help customers calculate the tip
speak loudly and assertively to guests
display courtesy, respect and friendliness
37
What is typically cooked in a wood-fired kiln?
multidecker sandwich
panini
canape
pizza
38
Why doesn’t the use of microwave ovens for cooking typically allow for browning?
there is no external heat source
it is only used to reheat already cooked items
food is typically covered
there is no oil allowed in the unit
39
In a typical kitchen the garde manger station includes what responsibility
dough proofing
frying
broiling
salad prep
40
The 4 basic parts of a salad are dressing, garnish,
base and body
bound and base
lettuce and cheese
body and stalk
41
What is it called when the internal temperature continues to rise after removing a steak from the grill?
heat transfer
sous vide
pressure cooking
carryover cooking
42
What should an employee do immediately when a fire occurs?
ask themselves "am I in danger?"
Pull the fire control release for the hood
locate a hose or steady water source
determine which type of fire extinguisher will work best
43
Which one of the following is a classical knife cut?
Rondelle
Marquis
Cube
Parisian
44
In which type of pan should scrambled eggs for a breakfast buffet be placed?
Sheet
Hotel
Roasting
Sauce
45
Who is primarily responsible for seating customers in a contemporary full service operation?
Host/ess
Manager
Server
Captain
46
After four hours of continuously making sandwiches, what actions should the foodhandler perform to the work surface?
clean
sanitize
wipe down
clean and sanitize
47
What is the primary function of OSHA?
approve the quality of foodservice equipment
determine fair employment standards
outline proper receiving procedures
create and enforce safety-related standards in the workplace
48
Using heat as effective sanitizing method, how many seconds should items remain in contact with water at 171 degrees F?
30
15
60
45
49
Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies?
cover letter
application
resume
portfolio
50
The single most important part of personal hygiene for a food handler is __
restraining hair
removing jewelry
wearing a clean uniform
washing hands
51
Body language and gestures are which type of communication
verbal
nonverbal
spoken
written
52
An organization that works to hire individuals with different backgrounds, religions, and experiences appreciates __
stereotypes
bias
diversity
prejudice
53
What three actions should be performed during an investigation when an on the job accident occurs?
fill out OSHA forms, collect physical evidence, interview all involved
contact OSHA, collect physical evidence, call and ambulance
write a report with names, times, display caution signs, call ambulance
fill out all applicable OSHA forms, contact physician, throw away equipment
54
When referring to SMART goals, what does the M stand for
Mapped
Mission Critical
Measurable
Managed
55
When receiving food from a vendor scales are used to __
determine quality of the food products
plan menu items
weigh finished products
confirm ordered amounts
56
What is a bouquet garni?
cheesecloth bag filled with dry spices
bundle of fresh vegetables
set of multiple garnishes placed on a plate for service
bag or bundle of fresh herbs
57
Which product type must meet Grade A standards to be acceptable for receiving?
shellfish
milk
beef
poultry
58
How can a server BEST minimize mistakes when taking a table-side order?
identify dishes containing allergens to guests before writing order
repeat orders back to guests before submitting to kitchen
recommend the most popular dishes
verify the order with the manager after submitting it
59
How does good customer service benefit the operation?
food costs increase
supplier prices decrease
marketing costs decrease
training costs increase
60
Where should chemicals be stored?
in the dry food storage area
on a shelf above food preparation areas
with foodservice equipment
in a separate area away from food
61
An example of cookware with two handles used for boiling and simmering foods is the __
thermocouple
stock pot
crepe pan
fish poacher
62
After a job interview, an applicant should
send a thank you note
email salary requirements
call back every day
visit the job site daily
63
The kitchen station that is responsible for decorative sugar is called ___
saute station
grill station
pastry
garde manger
64
What is the primary reason for seasoning a dish?
change the primary flavor
enhance depth of flavor
remove unappealing flavors during cooking
build layers of flavor during cooking
65
An aromatic vegetable broth used to poach fish and/or vegetables is known as
remouillage
court bouillion
fumet
white stock
66
Which ingredient provides stability and prevents baked items from collapsing?
shortening
strengthener
leavener
liquid
67
Which type of chef would typically be responsible for the baking production?
executive
pastry
sous
banquet
68
The maximum temperature at which loose salad greens may be stored is __
52
41
45
50
69
Which type of restaurant requires a guest to pay before eating?
full service
quick service
fine dining
casual dining
70
What is the binding agent in mayonnaise?
egg yolks
cream
oil
cornstarch
71
Bacteria grow especially fast in what temperature range?
41 to 141 F
41 to 70 F
0 to 212 F
70-125 F
72
What is the recommended cooking method for bite sized pieces of food?
baking
Grilling
stir frying
infrared
73
Mirepoix is a mixture of chopped vegetables containing
50% onions, 25% carrots, 25% celery
45% onions, 30% carrots, 25% celery
45% onions, 25% carrots, 30% celery
25% onions, 50% carrots, 25% celery
74
Treating people fairly and holding others accountable is an example of
leading consistently
coaching and developing others
motivation others
providing direction
75
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off?
B
K
A
C
76
What is the best way to ensure portion sizes are the same from day to day for a given dish?
make sure the same person cooks the dish each day
perform mise en place
conduct cooking loss tests
use standardized recipes
77
Which vinegar has a neutral flavor?
distilled
cider
rice
white wine
78
When managers attempt to identify with the feelings, thoughts or attitudes of an employee, they are showing ____
leadership
gratitude
aggression
empathy
79
When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be what
decreased by 75 to 100 degrees farenheit
kept the same
decreased by 25 to 50 degrees farenheit
increased by 25 to 50 degrees farenheit
80
What is the primary consideration when deep-frying multiple large batches of frozen food?
recovery time
basket method
smoking point
swimming method
81
Which is an example of open ended question?
do you have transportation to and from work?
can you work weekends?
what are your interests?
do you have cash handling experience?
82
Which cooking task is best performed in a rondeau?
boiling milk or cream
warming cheese sauces
braising vegetables
sauteing thin strips of meat
83
Which of the following is considered to be personal protective equipment?
medical bracelet
hemmed pants
disposable apron
skid-resistant shoes
84
Why are preschool aged children at higher risk for foodborne illness?
they are more likely to suffer allergic reactions
their appetites are not strong
they do not eat a wide variety of foods
their immune systems have not yet fully developed
85
What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid?
braising
blanching
stewing
poaching
86
The formula for calculating bakers percentage is __
weight of ingredients x (weight of flour / 100%)
(weight of ingredient / weight of flour) x 100%
(weight of flour / weight of ingredients) x 100%
(weight of flour + weight of other ingredients) / 100%
87
Which type of soup is considered a thick soup?
bouillon
cream
consomme
vegetable
88
An external safety threat to an operation are persons who engage in __
uncovered cough or sneeze
leaving without paying
food tampering
bad online reviews
89
What task should a server perform from the guest’s right side?
presenting platters
clearing plates
serving salad and bread
clearing extra utensils and crumbs
90
An effective method of denying pests access to an operation is to do what?
keep the kitchen clean
throw out garbage quickly
use hinged grates on floor drains
spray the operation with pesticides
91
What are receiving tables typically used for
plate food
prep food
inspect deliveries
store ingredients
92
What are the three forms of contamination?
intolerance, cross contact, and allergens
biological, chemical, physical
flies, insects, rodents
peanuts, dairy, eggs
93
family w/ young children eating out, food is taking long. Family tells manager they are upset how should manager react
apologizing and taking responsibility for the problem
asking the family to fill out a comment card
explain what caused the problem to a guest
tell the family they should have spoken up earlier
94
Deck, rotary, and convection are all examples of which type of equipment?
broilers
food warmers
ovens
steamers
95
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 danger zone for too long
transferring allergens from one food to another
96
The factors that affect a sanitizer’s effectiveness are ___
turbidity, temperature, contact time
contact time, altitude, temperature
temperature, concentration, altitude
contact time, temperature, concentration
97
What is a respectful way for a listener to agree with a speaker’s point?
Sitting
crossing arms
nodding
looking away
98
How many hours will it take pathogens in the temperature danger zone to grow to levels high enough to make someone sick?
6
4
2
3
99
Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?
5.33
4.5
7.5
1.875
100
What classical knife cut should only be used on leafy vegetables?
Chiffonade
Tourne
Rondelle
Small Dice

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