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prostart final
| Question | Answer |
|---|---|
| the single most important part of personal hygiene for a food handler is what | washing hands |
| bacteria grow especially fast in the temperature range of | 70-125 |
| what is a food safety management system typically designed to prevent | foodborne illness |
| body language and gestures are which type of communication | nonverbal |
| the term saucier refers to a | cook who specializes in making sauces |
| in which type of pan should scrambled eggs for a breakfast buffet be placed | hotel |
| what is the formula for increasing or decreasing a recipe yield | desired yield/original yield x each ingredient amount |
| why doesn't the use of microwave ovens for cooking typically allow for browning | there is no external heat source |
| how is food service typically handled within the noncommercial segment | contract feeding and self-operators |
| which of the following is the primary consideration when deep-frying multiple large batches of frozen food | recovery time |
| when managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing | empathy |
| the term used in foodservice industry to put in place is called | mise en place |
| in order to effectively deny pests access to food and shelter a food service operator should | use hinged grates on floor drains |
| an example of personal responsibility in an operation is | communicating frequently and clearly |
| the kitchen station that is responsible for decorative sugar is called | pastry |
| receiving tables are used to | inspect deliveries |
| a good first impression can be made by | displaying courtesy, respect, and friendliness |
| which type of restaurant requires a guest to pay before eating | quick service |
| which part of a salad enhances its appearance and complements its overall taste | garnish |
| the primary purpose of the introduction of a written message is to | give a reason for the message |
| which is an example of an open ended question | what are your interests |
| what does a company's mission statement describe | what it is currently doing |
| which of the following service styles is the simplest | english |
| the binding agent in mayonnaise is | egg yolks |
| which cooking method is often used to pre-prepare vegetables for later service | blanching |
| a recipe calls for 10 lbs of tried cauliflower. if the yield is 55%, how many pounds of cauliflower should be ordered. | 18.2 |
| what should an employee do immediately when a fire orccurs? | ask themselves am i in danger? |
| where should chemicals be stored | in a separate area away from food |
| the primary function of osha is to | create and enforce safety related standards in the workplace |
| deck, rotary, and convection are all examples of which type of equipment | ovens |
| which class of fire extinguisher should be used for a deep fryer | K |
| when leaves, stems, or flowers are used to enhance the flavor of food in foodservice they are referred to as | herbs |
| which type of thickener uses cornstarch mixed with a cold liquid | slurry |
| what must employers do to meet the hazard communication standard (hazco) | notify and train employees about dangerous chemicals |
| which of the following grips is designed to protect the user's thumb when using a chef's knife | claw |
| a family with two young children is eating at a restaurant. the food took a long time and the children are restless. they are upset. address by | apologizing and taking responsibility for the problem. |
| the three forms of food contamination are | biological, chemical, and physical |
| after a job interview, an applicant should | send a thank you note |
| the formula for calculating baker's percentage is | weight of ingredient / weight of flour x 100% |
| which agency is responsible for the enforcement of food safety regulations | state or local health department |
| in baking, a standardized recipe for a bakery product is known as a | formula |
| which type of chef would typically be responsible for the baking production | pastry |
| boiling an egg in water is an example of what type of heat transfer | convenction |
| which of the following is considered to be personal protective equipment | skid resistant shoes |
| what is typically cooked in a wood fired kiln | pizza |
| the first step in resolving a customer coplaint | listen to the guest explain the issue |
| which of the following is an example of a front of the house employee | maitre d' |
| what is the combination of knowledge, skills, attitudes and behaviors a person shows while interacting with others is called | professionalis |
| which type of soup is considered a thick soup | cream |
| a server can best minimize mistakes when taking a table side order by | repeating orders back to guests before submitting them to the kitchen |
| which of the following food items is a hot, open faced italian pie | pizza |
| what is the combination of all the services that people need and will pay for when away from home | travel and tourism |
| what is it called when several people connect for the purpose of building relationships that may result in career advancement | networking |
| after four hours of continuously making sandwiches, what actions should the food handler perform to the work surface | clean and sanitize |
| a foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates | diversity |
| treating people fairly and holding others accountable is an example of what | leading consistently |
| an example of cookware with two handles used for boiling and simmering foods is the | stock pot |
| when receiving food from a vendor, scales are used to | confirm order amounts |
| the factors that affect a sanitizer's effectiveness are | contact time, temperature, and concertration |
Created by:
finleyabro