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Culinary 1 ProStart Final Exam Review
Game Code: 1556555
English
60
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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
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