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

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

it is only used to reheat already cooked items

In order to effectively deny pests access to food and shelter, a food service operator should

keep all exterior openings closed tightly

In baking, the purpose of sifting is to

add air, remove lumps, filter impurities

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

return the change or credit card and receipt

How is foodservice typically handled within the noncommercial segment?

contract feeding and self-operators

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

What is cross contamination?

spreading pathogens from one food to another

A menu that includes pictures of the food would be ideal for which group of customers?

guests who speak foreign language

An interviewer would use a closed-ended question to

receive basic information about the candidate

The primary function of OSHA is to

create and enforce safety related standards for workplace

Why should the manager be notified of all guest complaints?

manager can follow up with guests and take corrective action

An employee performance appraisal is a(n)

evaluation of a person's work over a given period

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

state or local health department

A stress reduction plan should include

eating right and getting exercise

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ProStart 1 final exam review 2018

124 termsStudBud Administration284 plays

#prostart #prostart1 #foundations #foundationsofculinaryarts #restaurant #foodservice

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Questions 124

Answers

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

ProStart 1 final exam review 2018 Flashcards | StudBud