pro start exam

A good first impression can be made by

displaying courtesy, respect, and freadliness

What must employers do to meet the Hazard Communication Standard (HAZCOM)?

notify and train employees about dangerous chemicals

deck, rotary, and convection are all example of which type of equipment?

ovens

Which type of chef would typically be responsible for the baking production?

pastry

the kitchen station that is responsible for decorative sugar is called the

pastry

a hot, open-faced italian pie

pizza

what is typically cooked in a wood fired kiln?

pizza

which type of restaurant requires a guest to pay before the food is served?

quick service

primary consideration when deep frying multiple large batches of frozen food

recovery time

a server can BEST minimize mistakes when taking a table-side order by

repeating orders back to guests before submitting them to the kitchen

classical knife cut

rondelle

in a typical kitchen, the garde-manager station includes which responsibility

salad prepping

After a job interview, the applicant should

send a thank you note

the primary reason for using herbs and spices is to _____

shorten cooking time

considered to be personal protective equipment

skid-resistant shoes

item most likely to become unsafe when time and temperature are abused

sliced tomatoes

which type of thickener uses cornstarch mixed with a cold liquid

slurry

what is the formula for increasing or decreasing a recipe yield?

(desired yield / original yield ) x each ingredient amount

the formula for calculating baker's percentage is

(weight of ingredient / weight of flour) x 100%

what is the decimal equivalent of 1/8

0.125

a recipe calls for 10 lbs of trimmed cauliflower. if the yield is 55%, how many pounds of cauliflower should be ordered?

18.2

when using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171 F(77 C) ?

30

TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?

4

how many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick?

4

the maximum temperature at which loose salad greens may be stored is

41 F (5 C)

which conversion factor is needed to convert a recipe from 75 portions to 400 portions?

5.33

mirepolx is a mixture of chopped vegetables containing

50% onions, 25% carrots, 25% celery

temp rang that bacteria grow especially fast in

70-125 F (21-52 C)

"saucier"

A cook who specializes in making sauces.

which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off?

K

A family with two young children is eating at a restaurant. The food is taking a long time to arrive, and the children are becoming antsy because they are hungry. Upon leaving, the family tells the manager that they are very upset with their dining experience. The manager could best address this situation by

apologizing and taking responsibility for the problem

what should an employee do immediately when a fire occurs?

ask themselves "am i danger?"

a bouquet garni is a_____

bag or bundle of fresh herbs

the four basic parts of a salad are dressing, garnish,

base, and body

the three forms of food contamination are:

biological, chemical, and physical

cooking method often used to pre-prepare vegetables for later service?

blanching

what is the MOST appropriate cooking method for a large piece of meat partially covered in liquid

braising

while bread is an edible container, it also provides

bulk

which type of flour has a low gluten content?

cake

what is it called when the internal temperature continues to rise after removing a steak from the grill

carryover cooking

what type of classical knife cut should be used on leafy vegetables?

chiffonade

a grip designed to protect the user's thumb when using a chef's knife

claw

after 4 hours of continuously making sandwiches , what actions should the food handler preform to the work surface?

clean and sanitize

which task should a server preform from the guest's right side?

clearing plates

an example of personal responsibility in an operation

communicating frequently and clearly

when receiving food from a vendor, scales are used to _______

confirm order amounts

factors that affect a sanitizer's effectiveness

contact time, temperature, concentration

how is food service typically handled within the noncommercial segment?

contract feeding and self operators

boiling an egg in water is an example of what kind of heat transfer

convection

an aromatic vegetable broth used to poach fish and/or vegetables is known as

court bouillon

Which type of soup is considered a thick soup?

cream

the primary function of OSHA is to

creates and enforces safety related standards and regulations in the work place

when preparing a recipe designed for a conventional oven in a convection oven, the temperature should be

decreased by 25 F(-4 C) to 50 F(10 C)

Which vinegar has a neutral flavor?

distilled

individuals with different backgrounds, religions, and experience

diversity

the binding agent in mayo is ______

egg yolks

when managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing _______

empathy

simplest quick service style

english

if a food handler has diarrhea or has been vomiting, which action must the manager take?

exclude the food handler from the operation

what three actions should be performed during an investigation when an on the job accident occurs?

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

an external safety threat to an operation are persons who engage in ________

food tampering

What are the 6 conditions that pathogens need to grow?

food, acidity, time, temperature, oxygen, and moisture

what is a food safety management system typically designed to prevent?

foodborne illness

in baking, a standardized recipe for a bakery product is known as a

formula

Which part of the salad enhances its appearance while also complementing the overall taste?

garnish

the primary purpose of the introduction of a written message is to _____

give a reason for the message

the staff member who is responsible for service throughout the dining room is the ____

headwaiter

who is primarily responsible for seating customers in a contemporary full-service operation?

host/ess

type of holding equipment that is insulated and designed to hold sheet pans

hot box

in which type of pan should scrambled eggs for a breakfast buffet be placed?

hotel

where should chemicals be stored?

in a separate area away from food

receiving tables are typically used to

inspect deliveries

treating people fairly and holding others accountable is an example of what?

leading consistency

the first step in resolving a customer complaint is to

listen to the guest explain the issue

an example of a front-of-the-house employee

maitre d

at a formal dining establishment, who is responsible for the overall management of service?

maitre d'hotel

how does good customer service benefit the operation?

marketing costs decrease

when referring to "SMART" goals, what does the M stand for

measurable

which product type must meet grade A standards to be acceptable for receiving?

milk

the term used in the restaurant and foodservice industry to "put in place" is called

mise en place

when several people connect for the purpose of building relationships that may result in career advancement

networking

which is a respectful way for a listener to agree with a speaker's point?

nodding

body language and gestures are which type of communication?

nonverbal

job search tool that is a collection of samples that highlight interests, talents, contributions, and studies

portfolio

what is the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others called?

professionalism

which agency is responsible for the enforcement of food safety regulations

state or local health department

what is the recommended cooking method for bite sized pieces of food

stir frying

An example of cookware with two handles used for boiling and simmering foods is the

stock pot

which ingredient provides stability and prevents baked items from collapsing

strengthener

what is cross-contamination?

the spreading of pathogens from one surface or food to another

Why are preschool-age children at a higher risk for foodborne illnesses?

their immune systems have not fully developed

why doesn't the use of microwave ovens for cooking typically allow for browning

there is no external heat source

the primary reason for seasoning a dish is to

to enhance the depth of flavor

combination of all the services that people need and will pay for when away from home

travel and tourism

an effective method of denying pests access to an operation is to

use hinged gates on floor drains

what is the best way to ensure that portion sizes are the same from day to day for a given dish

use standardized recipes

which cooking task is best preformed in a rondeau ?

warming cheese sauces

most important part of personal hygiene for a food handler

washing hands

an example of an open-ended question

what are your interests?

what does a company's mission statement describe?

what it is currently doing