FREE CULINARY ARTS AND STUDY GAMES ABOUT

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FREE CULINARY ARTS AND STUDY GAMES ABOUT

PROSTART TEST 1-50

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -50 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: What is the combination of all the services that people need and will pay for when away from home?

Answer:

Travel and Tourism

Question 2: Which cooking task is best performed in a rondeau?

Answer:

Braising Vegetables Question 3: The single most important part of personal hygiene for a food handler is

Answer:

Washing Hands Question 4: Which part of a salad enhances its appearance and compliments its overall taste?

Answer:

Garnish

Question 5: Bacteria grow especially fast in the temperature range of

Answer:

70F-125F

Question 6: The term "saucier" refers to a

Answer:

Cook who specializes in making sauces Question 7: The term used in the restaurant and foodservice industry to "put in place" is called

Answer:

Mise en Place Question 8: What three actions should be performed during an investigation when an on the job accident occurs?

Answer:

Fill out all applicable OSHA forms, collect physical evidence, and interview all involved

Question 9: An example of personal responsibility in an operation would be

Answer:

communicating frequently and clearly Question 10: In which type of pan should scrambled eggs for a breakfast buffet be placed?

Answer:

Hotel Pan Question 11: Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies?

Answer:

Portfolio Question 12: In a typical kitchen, the garde-manger station includes which responsibility?

Answer:

Salad prepping

Question 13: Which of the following is considered to be personal protective equipment?

Answer:

Skid-resistant shoes

Question 14: What is cross-contamination?

Answer:

Spreading pathogens from one surface or food to another Question 15: The kitchen station that is responsible for decorative sugar is called the

Answer:

Pastry Station Question 16: Who is primarily responsible seating customers in a contemporary full service operation?

Answer:

Host/ess

Question 17: Body language and gestures are which type of communication?

Answer:

Nonverbal Question 18: The staff member who is responsible for service throughout the dining room is the

Answer:

Headwaiter

Question 19: When receiving food from a vendor, scales are used to

Answer:

Confirm ordered amounts Question 20: How is foodservice typically handled within the noncommercial segment?

Answer:

Contract feeding and self-operators

Question 21: Which type of flour has a low gluten content?

Answer:

Cake Flour

Question 22: An external threat to an operation are persons who engage in

Answer:

Food Tampering

Question 23: Why doesn't the use of microwave ovens allow for browining?

Answer:

There is no external heat source Question 24: Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food?

Answer:

Recovery Time

Question 25: A bouquet garni is a

Answer:

bag or bundle of fresh herbs Question 26: An example of cookware with two handles used for boiling and simmering foods is the

Answer:

Stock Pot

Question 27: Which type of restaurant requires a guest to pay before eating?

Answer:

Quick Service

Question 28: What is the decimal equivalent of 1/8?

Answer:

0.125