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Prostart Level 1

Culinary

QuestionAnswer
The single most important part of personal hygiene is? washing hands
What is the combination of all the services that people will pay for and need when away from home? Hospitality and Food service
Bacteria grow especially fast in the temperature danger zone? 41* F to 141* F 5* C to 61* C
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
A food service organization that works to hire individuals with different backgrounds, religions, and experiences appreciates? Diversity
What is a food safety management system typically designed to prevent? Food borne illnesses
Treating people fairly and holding others accountable is an example of what? Coaching and Developing others
An example of cookware with two handles used for boiling and simmering foods is the? Stockpot
When receiving food from a vendor, scales are used to? Confirmed ordered amounts
Body language and gestures are which type of communication? Nonverbal
The factors that affect a sanitizer's effectiveness are? Contact time, Temperature, and Concentration
The term saucier refers to a? A cook who specializes in making sauces
who is primarily responsible for seating customers in a contemporary full-service operation? Host/ess
In which type of pan should scrambled eggs for a breakfast buffet be placed? Hotel
Which type of flour has a low gluten content? Cake
What is the formula for increasing or decreasing a recipe yield? (Desired yield/ original yield)* each ingredient amount
How does good customer service benefit the operation? Marketing costs decrease
Why doesn't the use of microwave ovens for cooking typically allow for browning? It is only used to reheat already cooked items
Which one of the following is a classical knife cut? Rondelle
How is food service typically handled within the noncommercial segment? Contract feeding and self-operators
Which is a respectful way for a listener to agree with a speaker's point? Nodding
Which of the following is the PRIMARY consideration when deep-frying mul Recovery Time
Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies? Portfolio
When managers attempt to identify with the feeling, thoughts, or attributes of an employee, they are showing what? Empathy
Why are preschool-aged children at a higher risk for food borne illness? Their immune systems have not fully developed
The term used in the restaurant and food service industry to 'put in place' is called? Mise en place
When referring to SMART goals what does the M stand for? Measurable
In a typical kitchen setting the grade-manger station includes which responsibility? Salad prepping
Which item is most likely to become unsafe when time and temperature are abused? Sliced tomatoes
An example
Created by: NatalieCGarvin
Popular Culinary Arts sets

 

 



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