Prostart Year One
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| The single most important part of personal hygiene for a food handler is | show 🗑
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| show | Travel and Tourism
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| Bacteria grow especially fast in the temperature range of | show 🗑
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| show | Networking
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| After four hours of continuously making sandwiches, what actions should the. food handler perform to the work surface? | show 🗑
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| A foodservice organization that works to hire individuals with different backgrounds, religions, and experiences appreciates | show 🗑
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| show | Food-borne Illness
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| Treating people fairly and holding others accountable is an example of what? | show 🗑
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| show | Stock Pot
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| show | Confirm ordered amounts
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| Body language and gestures are which type of communication? | show 🗑
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| show | Contact time, temperature, and concentration
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| show | Cook who specializes in making sauces
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| show | Host/ess
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| show | Hotel Pan
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| Which type of flour has a low gluten content? | show 🗑
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| What is the formula for increasing or decreasing a recipe yield? | show 🗑
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| show | Marketing costs decrease
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| show | There is no external heat source
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| show | Rondelle
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| show | Contract feeding and self-operators
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| show | Nodding
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| Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food? | show 🗑
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| show | Portfolio
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| When managers attempt to identify with the feelings, thoughts or attitudes of an employee, they are showing | show 🗑
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| Why are preschool-aged children at a higher risk for food-borne illnesses? | show 🗑
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| The term used in the restaurant and foodservice industry to "put in place" is called | show 🗑
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| When referring to "SMART" goals, what does the M stand for? | show 🗑
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| In a typical kitchen, the garde-manger station includes which responsibility? | show 🗑
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| Which item is most likely to become unsafe when time and temperature are abused? | show 🗑
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| show | communicating frequently and clearly
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| Which task should a server perform from the guest's right side? | show 🗑
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| The kitchen station that is responsible for decorative sugar is called the | show 🗑
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| show | Exclude the food handler from the operation
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| show | Inspect deliveries
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| An external threat to an operation are persons who engage in | show 🗑
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| show | displaying courtesy, respect, and friendliness
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| Which cooking task is best performed in a rondeau? | show 🗑
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| show | Quick Service
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| The staff member who is responsible for service throughout the dining room is the | show 🗑
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| Which part of a salad enhances its appearance and compliments its overall taste? | show 🗑
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| show | Spreading pathogens from one surface or food to another
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| show | Give a reason for the message
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| show | Fill out all applicable OSHA forms, collect physical evidence, and interview all involved
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| What is an example of an open-ended question? | show 🗑
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| What is the decimal equivalent of 1/8? | show 🗑
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| What does a company's mission statement describe? | show 🗑
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| show | Skid-resistant shoes
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| show | English
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| A bouquet garni is a | show 🗑
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
mgoodm
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