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Culinary 1 ProStart Final Exam Review

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  • Good manners are the basis for business etiquette.
    True
    False
  •  15
  • The greeter provides guests with 1st impressions in appearance, friendliness, attentiveness.
    True
    False
  •  15
  • A successful team leader needs to listen,be consistent, & provide direction to be a team player
    False
    True
  •  15
  • Freezers should maintain temperatures of 10 F to -10 F.
    True
    False
  •  15
  • Water boils at 100 F.
    False
    True
  •  15
  • A culinarian is one who has studied and continues to study the art of cooking.
    True
    False
  •  15
  • After cleaning & sanitizing kitchen tools & equipment, you should dry them with a clean towel.
    False
    True
  •  15
  • Hospitality is the services that people use and receive when they are away from home.
    True
    False
  •  15
  • If a critical limit has not been met, you must take a corrective action.
    True
    False
  •  15
  • As long as you wear gloves, it is not necessary to continually wash your hands.
    False
    True
  •  15
  • The Heimlich maneuver removes food or other obstacles from the airway of a choking person.
    True
    False
  •  15
  • What types of hazards can contaminate foods?
    Physical
    All of the above
    Biological
    Chemical
  •  15
  • The biological hazards found in or on foods that can make us sick are
    fungi (molds)
    bacteria
    viruses/parasites
    All of the above
  •  15
  • When using only water to sanitize objects, the water temperature should be at least
    180 degrees
    100 degrees
    220 degrees
    260 degrees
  •  15
  • Type of restaurant; serving staff takes order while you're seated, costs $25 or more per person
    Quick-casual
    Fine dining full service
    Casual dining
    Family dining full service
  •  15
  • What scientific technique did Nicolas Appert develop?
    Canning foods to keep them fresh and safe to eat
    Discovering vitamins to promote better heatlh
    Heating milk to remove harmful bacteria
    Wrapping food in vacuum-sealed plastic to preserve it
  •  15