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Culinary 1 ProStart Final Exam Review
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The greeter provides guests with 1st impressions in appearance, friendliness, attentiveness.
False
True
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Type of restaurant; serving staff takes order while you're seated, costs $25 or more per person
Family dining full service
Casual dining
Quick-casual
Fine dining full service
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Good manners are the basis for business etiquette.
True
False
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Small living organism that can be seen only through a microscope.
Viruses
Microorganisms
Bacteria
Foodborne Illness
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Pathogens grow well in food that has a temperature between
0 F-32 F
140 F-165 F
32 F- 40 F
41 F- 135 F
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How often should a professional contractor clean a hood ventilation system?
Once a year
Once a month
Every 6 months
Every 3 months
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The first step in the PASS system for using fire extinguishers is
Pull the pin
Position the extinguisher
Push the pin
Pass the extinguisher
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What is the maximum acceptable receiving temperature for fresh beef?
50 degrees
45 degrees
41 degrees
35 degrees
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Medical treatment given to an injured person for light injuries until help arrives.
Doctors
First Aid
Bandaids
EMT
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Which type of knife is used to separate raw meat from the bone?
Tourne
Butcher
Fillet
Boning
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Chicken, turkey, or duck should be cooked to an internal temperature of ___for at least 15 sec.
175 F
165 F
155 F
145 F
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When lifting a load, an employee should look for handholds that can be gripped with
the fingers.
the forearms.
the whold hand.
the arms.
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As long as you wear gloves, it is not necessary to continually wash your hands.
False
True
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If a critical limit has not been met, you must take a corrective action.
False
True
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The best way to dry utensils after they have been cleaned and sanitized is
with a clean paper towel
with a dry cloth
blowing them dry
by air drying
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A restaurant is required to report an accident resulting in death to OSHA within ___hours.
12
8
4
16
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The spread of pathogens from one surface or food to another is called
cross-contamination
time-temperature abuse
decontamination
cross-contact
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Who is responsible for the kitchen team in the exectuive chef's absence?
Station chef
Manager
Sous chef
Dietitian
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After cleaning & sanitizing kitchen tools & equipment, you should dry them with a clean towel.
True
False
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What types of hazards can contaminate foods?
Chemical
Physical
All of the above
Biological
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Knives and measuring tools are examples of ________________equipment.
receiving
holding
storage
pre-preparation
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The Heimlich maneuver removes food or other obstacles from the airway of a choking person.
False
True
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What piece of small equpment should be used to drain liquids from cooked pasta and vegetables?
Cheesecloth
Chinois
China cap
Colander
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When using only water to sanitize objects, the water temperature should be at least
100 degrees
180 degrees
220 degrees
260 degrees
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A (n)______ oven is a type of oven in which 2 to 4 shelves are stacked on top of each other
combi
deck
convection
rotary
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A fire that consists of burning paper is considered a _____________ fire.
Class B
Class A
Class D
Class C
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In a traditional dining room brigade, who is responsible for clearing plates?
Headwaiter
Back waiter
Front waiter
Captain
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A (n) ________________ is a disease transmitted to people by food
virus
microorganism
bacteria
foodborne illness
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Which class of fire involves live electrical equip. and occurs in motors, cords, and wiring?
Class A
Class B
Class C
Class D
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A catering service is serving 396 guests. If each table seats 9, how many tables are needed?
40
44
48
50
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Lima beans have a 40% yield,after trimming 3 lbs, how many lbs. are left?
1.5
5
1.2
1
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In a restaurant, who oversees the entire kitchen?
Manager
General manager
Executive chef
Owner
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The deliberate and malicious burning of property
Mistake
Arson
Accident
Burnt
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All aisles in serving and dining areas should be at least ___________ feet wide.
8
2
6
4
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The measurement of an item's resistance to gravity.
weight
pounds
volume
grams
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Of 200 customers, 55% ordered salad. How many ordered salad?
180
36
110
103
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This judges the level of safety in an operation
Safety review
HACCP
General Safety Audit
Safety plan
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The minimum internal cooking temperature for beef roasts is _____________ for 4 minutes.
155 F
175 F
145 F
165 F
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Hospitality is the services that people use and receive when they are away from home.
True
False
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How many employees trained and certified in first aid should be in a restaurant?
One for every 10 people
One manager and one kitchen employee
One for every shift
All employees
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The cooking method that cooks food quickly, uncovered in a very small amount of fat, high heat
Stewing
Simmering
Sauteing
Pan-frying
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The biological hazards found in or on foods that can make us sick are
fungi (molds)
viruses/parasites
bacteria
All of the above
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Freezers should maintain temperatures of 10 F to -10 F.
True
False
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The act of identifying with the feelings, thoughts, or attitudes of another person is called
empathy
sympathy
pity
compassion
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A culinarian is one who has studied and continues to study the art of cooking.
True
False
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Cool TCS foods from 135 F to 41 F or lower within ________ hours.
8
6
2
4
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Which type of pathogen needs to live in a host organism to grow?
Fungi
Viruses
Parasites
Bacteria
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An event in which property damage or injury is narrowly avoided is called a(n)
health hazard
incident
accident
near miss
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What is the top part of a knife called?
Tang
Heel
Spine
Scales
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Water boils at 100 F.
False
True
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What scientific technique did Nicolas Appert develop?
Canning foods to keep them fresh and safe to eat
Wrapping food in vacuum-sealed plastic to preserve it
Discovering vitamins to promote better heatlh
Heating milk to remove harmful bacteria
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What is the meaning of the French term Mise en Place?
To work smart
To listen carefully
To Put in Place
To place on a dish or plate
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The leaves, stems, or flowers of an aromatic plant are
flavors
herbs
seasonings
spices
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_____________________ cater to guests looking for quaint accomodations with simple amenities.
Upscale properties
Budget properties
Mid proced properties
Bed and breakfast properties
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The process that removes lumps from an ingredient
sifting
blending
mixing
whipping
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Who developed the kitchen brigade system, which assigns responsibilities to kitchen staff?
Escoffier
Careme
Apicius
Boulanger
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A deck and convection are types of
griddles
ovens
cteamers
broilers
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What is the Dietary Food Guideline for Americans called as of 2010?
Nutrition
My Pyramid
My Plate
Nutrition Labels
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A successful team leader needs to listen,be consistent, & provide direction to be a team player
True
False
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The amount of a product before it has been trimmed and cut for use in a recipe is called
yield
As purchased
edible portion
Excess trim
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