Share Culinary 1 ProStart Final Exam Review
Save to Folder
Good manners are the basis for business etiquette.
False
True
The greeter provides guests with 1st impressions in appearance, friendliness, attentiveness.
True
False
A successful team leader needs to listen,be consistent, & provide direction to be a team player
False
True
Freezers should maintain temperatures of 10 F to -10 F.
True
False
Water boils at 100 F.
False
True
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.
True
False
The Heimlich maneuver removes food or other obstacles from the airway of a choking person.
True
False
What types of hazards can contaminate foods?
Biological
Physical
All of the above
Chemical
The biological hazards found in or on foods that can make us sick are
bacteria
All of the above
fungi (molds)
viruses/parasites
When using only water to sanitize objects, the water temperature should be at least
260 degrees
180 degrees
220 degrees
100 degrees
Type of restaurant; serving staff takes order while you're seated, costs $25 or more per person
Casual dining
Family dining full service
Fine dining full service
Quick-casual
What scientific technique did Nicolas Appert develop?
Discovering vitamins to promote better heatlh
Canning foods to keep them fresh and safe to eat
Heating milk to remove harmful bacteria
Wrapping food in vacuum-sealed plastic to preserve it
