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Culinary 1 ProStart Final Exam Review

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