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