ProStart 1 Final Review Part 1

Sur cette roue (25 options)

• The single most important part of personal hygiene for a food handler is
• Bacteria grow especially fast in the temperature range of
• After four hours of continuously making sandwiches, what actions should the food handler perform to the work surface?
• An example of cookware with two handles used for boiling and simmering foods is the
• The factors that affect a sanitizer's effectiveness are...
• The term "saucier" refers to a
• Which is a respectful way for a listener to agree with a speaker's point?
• When managers attempt to justify with the feelings, thoughts, or attitudes of an employee, they are showing...
• Why are preschool-aged children at higher risk for foodborne illnesses?
• The term used in the restaurant and foodservice industry to "put in place" is called
• When referring to "SMART" goals, what does the M stand for?
• The kitchen station that is responsible for decorative sugar is called the ______ station
• Which type of restaurant requires a guest to pay before eating?
• Which part of a salad enhances the appearance and compliments it's overall taste?
• At a formal dining establishment, who is responsible for the overall management of service?
• Where should chemicals be stored?
• How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick?
• The first step in resolving a customer complaint is to
• The three forms of food contamination are
• Mirepoix is a mixture of chopped vegetables containing
• Which type of chef would typically be responsible for the baking production?
• Which of the following is an example of a front-of-the-house employee?
• What is it called when the internal temperature continues to rise after removing a steak from the grill?
• What is the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others called?
• What are the six conditions that pathogens need to grow?