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Prostart Test 51-100
Prostart Year One
| Question | Answer |
|---|---|
| The binding agent in mayonnaise is | egg yolks |
| Which of the following types of holding equipment is insulated and designed to hold sheet pans | Hot Box |
| A recipe calls for 10lbs. of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered? | 18.2lbs. |
| At a formal dining establishment, who is responsible for the overall management of service? | Maitre d'hotel |
| What should an employee do immediately when a fire occurs? | Ask themselves "Am I in Danger?" |
| What type of classical knife cut should be used on leafy vegetables? | Chiffonade |
| Where should chemicals be stored? | In a separate area away from food |
| How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick? | 4 Hours |
| The primary function of OSHA is to | create and enforce safet- related standards in the workplace |
| An aromatic vegetable broth used to poach fish and/or vegetables is known as | court bouillon |
| Deck, rotary, and convection are all examples of which type of equipment? | Ovens |
| The primary reason for using herbs and spices is to | Add flavor to food |
| Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off? | K |
| What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid? | Braising |
| Which type of thickener uses cornstarch mixed with a cold liquid? | Slurry |
| The primary reason for seasoning a dish is to | Enhance the depth of flavor |
| What must employers do to meet the Hazard Communication Standard (HAZCOM)? | Notify and train employees about dangerous chemicals |
| The first step in resolving a customer complaint is to | Listen to the guest explain the issue |
| Which of the following grips is designed to protect the user's thumb when using a chef's knife? | Claw Grip |
| What is the best way to ensure that portion sizes are the same from day to day for a given dish? | Use standardized recipes |
| A family tells the manager that they are upset with their dining experience. The manager could BEST address this situation by | Apologizing and taking responsibility for the problem |
| Which cooking method is often used to pre-prepare vegetables for later service? | Blanching |
| The three forms of food contaminants are | biological, chemical, physical |
| The maximum temperature at which loose salad greens may be stored is | 41F |
| After a job interview, an applicant should | Send a thank-you note |
| Which conversion factor is needed to convert a recipe from 75 portions to 400 portions? | 5.33 |
| The formula for calculating baker's percentage is | (Weight of ingredient/Weight of flour) x 100% |
| Which vinegar has a neutral flavor? | Distilled |
| Which agency is responsible for the enforcement of food safety regulations? | Food and Drug Administration |
| While bread is an edible container, it also provides | Bulk |
| In baking, a standardized recipe for a bakery product is known as a(n) | Formula |
| Mirepoix is a mixture of chopped vegetables containing | 50% onions, 25% carrots, 25% celery |
| Which type of chef would typically be responsible for the baking production? | Pastry |
| When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171F | 30 Seconds |
| Boiling an egg in water is an example of what type of heat transfer | Convection |
| The four basic parts of a salad are dressing, garnish, | Base and Body |
| Which product type must meet Grade A Standards to be acceptable for receiving? | Milk |
| What is the recommended cooking method for bite sized pieces of food? | Stir Frying |
| What is typically cooked in a wood-fired kiln? | Pizza |
| TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone? | 4 Hours |
| Which of the following is an example of a front-of-the-house employee? | Maitre d' |
| When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be | decreased by 25 degrees F to 50 degrees F |
| An effective method of denying pests access to an operation is to | Keep the kitchen clean |
| What is it called when the internal temperature continues to rise after removing steak off the grill? | Carryover Cooking |
| What is the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others called? | Professionalism |
| Which ingredient provides stability and prevents baked items from collapsing? | Leavener |
| Which type of soup is considered a thick soup? | Cream |
| What are the six conditions that pathogens need to grow? | Food, Acidity, Time, Temperature, Oxygen, Moisture |
| 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 |
Created by:
mgoodm
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