cook who specializes in making sauces

which steps are in the RICE method for treating a sprain?

Rest, ice, compression, elevation

What info should a master cleaning schedule include?

what should be used to clean the item

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

it is only used to reheat already cooked items

What is cross contamination?

spreading pathogens from one food to another

What is the proper way for a foodhandler to cover a wound on a finger when preparing food?

wear a bandage and cover with glove or finger cot

How is foodservice typically handled within the noncommercial segment?

contract feeding and self-operators

What is the last step for handling a customer's payment as part of table service?

return the change or credit card and receipt

An employee performance appraisal is a(n)

evaluation of a person's work over a given period

manual slicer with adjustable blades

An example of personal responsibility in an operation would be

communicating frequently and clearly

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Duplicate of ProStart 1 final exam review 2018

124 termsStudBud Administration41 plays

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Questions 124

Answers

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

Duplicate of ProStart 1 final exam review 2018 Flashcards | StudBud