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ProStart Exam – Culinary Arts & Restaurant Management Comprehensive Assessment-6.docx
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Which of the following is not acceptable way to resign from a job? - correct answer ✔✔By email what word describes helpful information that is given to someone to say what is working or needs to be improved about a particular action or performance? - correct answer ✔✔Feedback what type of jacket should chefs and cooks wear in the kitchen? - correct answer ✔✔White double -breasted jacket which is the best choice of trousers for a chef or cook to wear in the kitchen?
Maria exhibits the principles of honesty, intergrity, and respect for others. She would be considered - correct answer ✔✔Ethical The three categories of food safety hazrds are biological, physical and - correct answer ✔✔Chemical What can cause signs of spoilage, including discoloration, slime, bubbles, and odors , on refrigerated foods such as jams? - correct answer ✔✔yeast If a foodservice employee has diarrhea or vomiting, he or she should - correct answer ✔✔call in sick and stay home A formal review or examination conducted to see whether an operation is following food safety laws is called - correct answer ✔✔inspection Small, living organisms that can be seen only through a microscope are called - correct answer ✔✔microorganisms microorganism that cause illness are called - correct answer ✔✔toxins What are found in air, soil, plants, water, and some food? - correct answer ✔✔fungi what is the leading cause of foodborne illnesses? - correct answer ✔✔viruses which food item is a common allegern? - correct answer ✔✔D
To use gloves properly, - correct answer ✔✔wash your hands before putting on gloves Which type of cleaner is used on mineral deposits? - correct answer ✔✔Delimer Which type of detergent removes wax and dried on dirt? - correct answer ✔✔Heavy duty If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least - correct answer ✔✔171 F (77C) In a three compartment sink, what goes in the first compartment? - correct answer ✔✔Detergent When washing items in three compartment sink, wash items in a detergent solution at a temperature of at least - correct answer ✔✔110 F (43 C ) A system that organized all of the cleaning and sanitizing tasks in the kitchen is a - correct answer ✔✔A cleaning program A system that prevents, controls and eliminates pest infestation is called a - correct answer ✔✔Integrated pest management program If a food handler has just finished preparing raw chicken, the food handler needs to - correct answer ✔✔Change his or her gloves What are ready-to-eat foods - correct answer ✔✔Food items that can be eaten without further preparation, washing, or cooking
which is an organization that creates standards for equipment that comes in direct contact with food? - correct answer ✔✔national saniatation Foundation (NSF) A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and - correct answer ✔✔how it should be cleaned which symptom must be reported to a manager? - correct answer ✔✔Fever The level of dilution of a chemical and water solution is called - correct answer ✔✔concentration Adjusting a therometer based on the temperature at which water freezes is called the - correct answer ✔✔ice- point method The first-in, first-out rules refers to - correct answer ✔✔using older food supplies before newer ones. In a refrigerator, raw ground meat should be stored - correct answer ✔✔Above the whole and ground turkey Store foodservice cleaning chemicals - correct answer ✔✔away from food, utensils, and equipment used for food W what minimum temperature must milk and dairy products be received? - correct answer ✔✔45 f