Download ProStart Program – Culinary Arts & Restaurant Management Education Overview-22.docx and more Exams Advanced Education in PDF only on Docsity!
ProStart Program – Culinary Arts & Restaurant
Management Education Overview
Which restaurant segment typically has an average per person dinner check of $10 - $25* fine dining casual quick casual restaurant casual dining full service family dining full service - correct answer ✔✔family dining full service Boulanger affected the growth of the restaurant and foodservice industry by* 1/ organizing the kitchen developing pastuerization inventing cooking guilds opening the first restaurant - correct answer ✔✔opening the first restaurant Which operation is the noncommercial foodservice segment?* 1/ hospital cafeteria buffet restaurant food truck hotel cafe - correct answer ✔✔hospital cafeteria All the services that people use and receive when they are away from home are known as* 1/
transportation hospitality tourism travel - correct answer ✔✔hospitality The renaissance led to the development of what type of cuisine?* 1/ epicurean cuisine careme cuisine lesche cuisine haute cuisine - correct answer ✔✔haute cuisine The first impression of an operation that guests receive is usually from the* 1/ chef server host/hostess general manager - correct answer ✔✔host/hostess Who is responsible for the kitchen team in the executive chef's absence and also lends his or her cooking expertise to overall food preparation?* 1/ sous chef station chef dietitian banquet chef - correct answer ✔✔sous chef
leave a message for the employer with a two day notice write a thank you note to the employer for the experience. - correct answer ✔✔write a letter of resignation listing the reasons for leaving The variety of people and their backgrounds, experiences, opinions, and abilities is known as* 1/ diversity principles prejudices modeling - correct answer ✔✔diversity Generalizations that individuals make about particular groups that assume all members of that group are the same are called* 1/ diversity principles prejudices stereotypes - correct answer ✔✔stereotypes The helpful information that a person receives about his or her actions or performance is known as* 1/ feedback empathy motivation professionalism - correct answer ✔✔feedback
A set of moral values that a society holds is called* 1/ ethics ideals objectives beliefs - correct answer ✔✔ethics Which is not an example of strong body language?* 1/ slouching back in your chair foot tapping sneezing playing with your hair - correct answer ✔✔sneezing Which part of a written message presents the content or topics of the message?* 1/ introductions body summary conclusion - correct answer ✔✔body Which is a quality of an effective speaker?* 1/ speak very loudly so the entire room can hear you use jargon and slang to bond with the person you are speaking to use nonverbal communication appropriate to the conversation
resume portfolio cover letter job application - correct answer ✔✔portfolio What type of interview question can be answered with a simple yes or no?* 1/ closed catergorical open ended multiple choice - correct answer ✔✔closed "Where do you see yourself in five years" Is what type of question?* 1/ essay closed categorical open ended - correct answer ✔✔open ended During an interview, it is important to* 1/ interrupt the person talking keep your cell phone turned on ask questions slouch in the chair - correct answer ✔✔ask questions
In order to be called a foodborne illness outbreak, what is the minimum number of people who must get sick?* 1/ 1 2 3 4 - correct answer ✔✔ 2 Why are preschool age children at a higher risk for foodborne illness?* 1/ they have not built up strong immune systems they are more likely to spend time in a hospital the are more likely to suffer allergic reactions their appetites have increases since birth - correct answer ✔✔they have not built up strong immune systems What is the temperature danger zone?* 1/ 41- 35- 40- 42-138 - correct answer ✔✔41- Which of the following is a TCS food?* 1/ cooked rice dry rice
10-15 - correct answer ✔✔10- Managers with the most effective cleaning programs focus on all except what?* 1/ monitoring the program disciplining staff who do not listen creating a master cleaning schedule training staff on how to follow a schedule - correct answer ✔✔disciplining staff who do not listen A food handler has an infected wound on a finger. What must be placed over the wound?* 1/ a bandage a glove a bandage and glove a finger cot - correct answer ✔✔a bandage and glove Which agency enforces food safety in a restaurant or foodservice operation? 1/ Centers for Disease Control and Prevention Food and Drug Administration State or local regulatory authority
USDA - correct answer ✔✔State or local regulatory authority Three components of active managerial control include 1/ identifying risks, creating specifications, and training. identifying risks, corrective action, and training. identifying risks, creating purchase orders, and training. identifying risks, record keeping, and training - correct answer ✔✔identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? 1/ contact the local regulatory authority before use use the water for everything except dishwashing boil the water for one minute before use use the water for everything except handwashing - correct answer ✔✔contact the local regulatory authority before use To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security ofproducts, keep information related to food security on file, and know 1/ when to register with the EPA how to fill out an incident report where to find the Safety Data Sheets whom to contact about suspicious activity - correct answer ✔✔whom to contact about suspicious activity
long and unpolished long and painted with nail polish short and painted with nail polish - correct answer ✔✔short and unpolished What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? 1/ exclude the food handler from the operation report the illness to the local regulatory authority speak with the food handlers medical practicioner restrict the food handler from working with food - correct answer ✔✔restrict the food handler from working with food What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborneillness caused by Shigella spp.? 1/ Keep the food handler away from duties that involve food. Exclude the food handler from the operation. Make sure the food handler is supplied with disposable gloves. Make sure the food handler washes hands often. - correct answer ✔✔Exclude the food handler from the operation. Where should staff members eat, drink, smoke, or chew gum? 1/ Where customers cannot see them Outside the kitchen door Dishwashing areas
Designated areas - correct answer ✔✔Designated areas How long must shellstock tags be kept on file? 1/ 30 days after the day the shellfish were received 90 days after the day the shellfish were received 30 days after the last shellfish was sold or served from the container 90 days after the last shellfish was sold or served from the container - correct answer ✔✔90 days after the last shellfish was sold or served from the container When receiving a delivery of food for an operation, it is important to 1/ inspect only the TCS food. inspect all food immediately before storing it. stack the delivery neatly and inspect it within 12 hours. store it immediately and inspect it later. - correct answer ✔✔inspect all food immediately before storing it. Which item is stored correctly in the cooler? 1/ Macaroni salad stored above raw salmon Raw ground pork stored below raw poultry Raw poultry stored above raw pork roast Sliced pineapple stored below raw steaks - correct answer ✔✔Macaroni salad stored above raw salmon
below freezing temperature. at refrigeration temperatures. between 41°F and 135°F (5°C and 57°C). cooked to the correct internal temperature. - correct answer ✔✔between 41 °F and 135°F (5°C and 57°C). Which is a TCS food? 1/ bananas coffee crackers sprouts - correct answer ✔✔sprouts Cut melons should be stored at what internal temperature? 1/ 41°F (5°C) or lower 45°F (7°C) or lower 51°F (11°C) or lower 55°F (13°C) or lower - correct answer ✔✔ 41 °F (5°C) or lower Why are preschool-age children at a higher risk for getting a foodborne illness? 1/ They do not have strong appetites. They do not receive enough nutrition. They are more likely to suffer allergic reactions.
They have not yet built up their immune systems. - correct answer ✔✔They have not yet built up their immune systems. What is one factor that affects the growth of bacteria in food? 1/ leanness density ripeness acidity - correct answer ✔✔acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of 1/ cross contamination time temperature abuse physical contamination toxic metal poisoning - correct answer ✔✔cross contamination Peanuts and soy products are two possible food items that can be dangerous for people with 1/ FAT TOM food allergies chemical sensitivity poor personal hygiene - correct answer ✔✔food allergies Wheezing and hives are symptoms of 1/
Taking food temperatures every hour - correct answer ✔✔Allowing customers to reuse plates Which food item may be handled with bare hands? 1/ Cooked pasta for salad Chopped potatoes for soup Canned tuna for sandwiches Pickled watermelon for garnish - correct answer ✔✔Chopped potatoes for soup When preparing to wash dishes in a three-compartment sink, what is the first task? 1/ Remove leftover food from the dishes. Fill the first sink with detergent and water. Clean and sanitize the sinks and drain boards. Make sure there is a working clock with a second hand. - correct answer ✔✔Clean and sanitize the sinks and drain boards. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the 1/ common name of the chemical. expiration date of the chemical. date the chemical was transferred. name of the person who transferred the chemical. - correct answer ✔✔common name of the chemical.
Which does not require sanitizing? 0/ plates knives walls tongs - correct answer ✔✔walls What is the definition of sanitizing? 1/ Washing a surface to a clean level Using a cloth on a surface until it is clean Removing the amount of dirt on a surface to safe levels Reducing the pathogens on a surface to safe levels - correct answer ✔✔Reducing the pathogens on a surface to safe levels To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, 1/ rinse it from the surface and then apply it a second time. test the surface first to confirm that there are no pathogens. heat it to the temperature recommended by the manufacturer. use a test kit to check the sanitizer's concentration when mixing it. - correct answer ✔✔use a test kit to check the sanitizer's concentration when mixing it. Outdoor garbage containers must be 1/ washed frequently.
