ProStart 1 Final Study Guide, ALL

2. What is the most important measure that managers can take to prevent parasites in food?

• Keep food out of the temperature danger zone

• Avoid using bare hands to handle ready-to-eat food

• Purchase food from approved, reputable sources

• Wash hands at the right times and the right way

Credibility is another word for a person's

• capacity for empathy

• ability to be believed

• skillfulness at speaking

• willingness to learn

The first step to take when searching for a job is to

• Create the documents needed for applying

• Identify characteristics of the job

• Send a resume applying for the job

• Choose the businesses to contact

Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members?

• Group training

• Drill and Practice

• Classroom Lecture

• Roll-play

Which product must meet FDA Grade A standards to be acceptable for receiving.

• Poultry

• Milk

• Shellfish

• Beef

A kilogram is equal to how many pounds?

• 1.6

• 0.4

• 3.8

• 2.2

The term "saucier" refers to a

• special pot used to make sauces

• chef who runs the kitchen

• cook who specializes in making sauces

• dish served with sauce

What must employers do to meet the Hazard Communication Standard (HAZCOM)

• Post information in employee areas about safety audits

• Create and maintain a master cleaning schedule

• Notify and train employees about dangerous chemicals in the workplace.

• Restrict the number of hours per week that a minor may work

Which type of temperature probe is most effective for measuring the internal temperature of a steak?

• Air

• Surface

• Immersion

• Penetration

A 2-quart pitcher is used to measure

• dry ingredients

• liquid ingredients

• eggs

• solid fats