How can a server BEST minimize mistakes when taking a table-side order?

repeat orders back to guests before submitting to kitchen

What is cross contamination?

spreading pathogens from one surface or food to another

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

there is no external heat source

Why are preschool aged children at higher risk for foodborne illness?

their immune systems have not yet fully developed

An example of personal responsibility in an operation would be ___

communicating frequently and clearly

What should an employee do immediately when a fire occurs?

ask themselves "am I in danger?"

The first step in resolving a customer complaint is what?

listen to the guest explain the issue

The formula for calculating bakers percentage is __

(weight of ingredient / weight of flour) x 100%

What are the 6 conditions that pathogens need to grow?

food, acidity, time, temperature, oxygen, moisture

How is foodservice typically handled within the noncommercial segment?

Contract feeding and self operators

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

How can you make a good first impression?

display courtesy, respect and friendliness

An effective method of denying pests access to an operation is to do what?

use hinged grates on floor drains

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

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ProStart Level 1 review game 2021

100 termsStudBud Administration27 plays

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Questions 100

Answers

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

ProStart Level 1 review game 2021 Flashcards | StudBud