Culinary Arts 1 ProStart Level 1 Practice Exam

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• A server can best minimize mistakes when taking a table side order by
• Arborio rice is traditionally used for which dish?
• Which type of oven circulates heated air around the food that it cooks?
• The term for the prepared setup of ingredients and equipment before cooking begins is?
• Employees covered under the fair labor standards act (FLSA) who must be paid a minimum wage and overtime for working over 40 hours per week are classified as
• Which cooking method is a moist-heat technique?
• What is a bouquet garni and what does it typically include?
• During the second stage of the two-stage cooling process, to what temperature must the food be cooled, and within what time frame?
• Before being stored, a stock must be cooled to at least what temperature?
• A Sachet d'epices is typically prepared by placing herbs and spices in what?
• Growing veggies without soil in nutrient-enriched water is known as which type of farming?
• The three forms of food contamination hazards are
• What is the minimum internal temperature for fish?
• Which part of a grain kernel contains most of the starch and protein?
• FAT TOM relates to which kitchen concern?
• What is the USDA recommended temperature danger zone for potentially hazardous foods?
• A kilogram is equal to how many pounds?
• Name the five classic mother sauces.
• The type of heat transfer that occurs when heat is transferred from one item to another through direct contact is called
• In a typical kitchen, the garden manager section includes which station?
• Which type of legume is commonly used in couscous, hummus, soups, stews, and side dishes?
• Which condition is considered acceptable for grain kernel storage in terms of the part that contains most starch and protein?
• Which cooking method is an example of moist heat?
• Which of the following is NOT typically part of a stress-reduction plan?
• A common starting ratio of bones to water when making stock is approximately what?
• Under Hazard Communication (HAZCOM), employers must do what?
• What is the purpose of bain-marie?
• An example of personal responsibility in a restaurant operation is to
• In noncommercial foodservice, which two methods are commonly used to provide meals?
• White stock and brown stock differ primarily in which way?
• A pastry chef is typically responsible for which foods?
• What term describes the ability of a manager to understand an employee's feelings?
• What is the purpose of portion control in food service?
• A cook making potato salad for a party of 20, but the recipe serves 8. What is the conversion factor for making the desired yield?
• Credibility is another word for a person's what?
• Which type of rice is traditionally used for risotto?
• Which of the following is not one of the five classic mother sauces?
• Which three cuts are considered the basic knife cuts in classical kitchen technique?
• Who is primarily responsible for seating customers in a table-service operation?
• Pieces of broken glass, packaging material, and jewelry in food are examples of which contamination?
• Which category of foods requires Time / Temperature Control to prevent hazards?
• What form should you fill out to receive federal financial aid for college?
• Which of the following is a personal hygiene practice important in a kitchen?
• Which practice helps prevent cross-contamination in a kitchen?
• Which service style involves the server performing the final plating for each guest at the table?
• Which potato variety is known for its high starch content and is ideal for baking?
• A pan of chicken has been cooled to 70 F in 2 hours. What is the maximum number of hours remaining to cool the chicken safely to 41?
• Which term describes the spread of pathogens from one surface to another?
• When a first - or second degree burn occurs, immediate apply
• The first step to take when searching for a job is to
• Which item is a physical contamination in food safety?
• What does par mean in kitchen production?
• What is the starting temperature for the two-stage cooling process?
• A stress-reduction plan should include
• Corn, peas, and beans are classified as which type of vegetables?
• Which of the following lists the six conditions that pathogens need to grow?
• Which statement describes the relationship between small dice and large dice?
• Which types of thermometers are used to check internal cooking temperatures?
• Decimal equivalent of 1/8?
• How many tablespoons are in 1/4 cup?
• Mise en place describes which of the following?
• The spread of pathogens from one surface to another is called what?
• Blanching bones before stock making serves which primary purpose?
• What is a key benefit of using standardized recipes?
• After a job interview, the applicant should?
• Which sentence is an open-ended question?
• The purpose of the introduction of a written message is to
• A coffee spoon should also be used for
• What is the primary function of OSHA?
• Which of the following phrases best describes the concept of mise en place?
• Which cooking method is classified as a moist-heat technique?
• Which form of heat transfer occurs when cooking meat on a pan?
• What is a roux and how does its color affect a sauce?
• Poultry must be cooked to what minimum internal temperature?
• What does FIFO stand for and why is it used in kitchen operations?
• What is amenity?
• Which question is illegal to ask an applicant during a job interview?
• A common quaternary ammonium compound (quat) sanitizer concentration for food-contact surfaces is within which range?
• What is the best way to ensure that portion sizes are the same from day to day for a given dish?
• In SMART goals, what does the M represent?
• What differentiates yield from recipe quantity?
• What is the minimum internal temperature for fish in Celsius, with the required holding time?
• Which of the following is NOT an ingredient for fresh pasta?
• What is deglazing and why is it done?
• In cereal grains, which component primarily supplies starch and protein?
• Why is calibrating a thermometer important?
• What is the minimum internal temperature for ground meats?
• Which fraction equals 0.6667?
• Which decimal equals 1/8?
• What is the approximate size of a small dice cut?
• What is the proper way to carry a chef knife in the kitchen?
• What does tsp stand for in recipe abbreviations?
• The factors that affect a sanitizers effectiveness are
• Which cooking method is classified as a dry-heat technique?
• What is the primary purpose of HazCom in the workplace?
• A starch slurry is a good choice when thickening which of the following?
• Julia Child is known for which contribution to cooking in the United States?
• Which type of law allows an injured person to sue owners and employees for injuries caused by a guest who was served alcohol there?
• What is the difference between white stock and brown stock?
• In handwashing, which step comes immediately after lathering with soap?
• Greeters are responsible for
• During the initial stage of the two-stage cooling method, from 135°F to what temperature must you cool within 2 hours?
• Which practice reduces cross-contamination risk in the kitchen?
• TCS food refers to food that needs which component of safety?
• Which grade indicates the highest quality for fresh fruit?
• Which of the following is NOT one of the six conditions pathogens need to grow?
• Which potato is the standard baking potato?
• On a job application, which answer is appropriate when asked about desired compensation?
• Hydroponic farming uses which medium to grow plants?
• One of the main external safety threats to a food service operation is
• What distinguishes mincing from dicing?
• Which of the following is one of the five mother sauces?
• Which statement best defines plate presentation?
• Which statement about FIFO is true?
• Which option is NOT a standard phase of onboarding, based on common onboarding concepts?
• A recipe calls for 10 lbs of trimmed cauliflower. if the yield is 55%, how many pounds of cauliflower should be ordered?
• In a kitchen, the garden manager area is most associated with which function?
• Which term describes a legal liability concept where servers may be held responsible for injuries caused by intoxicated patrons?
• Which type of communication allows for immediate feedback?
• Which major food allergens are commonly required on menus in the United States?
• Which option lists two moist-heat methods?
• Under FLSA, overtime pay is required after working more than how many hours in a work week?
• For teaching seasoned servers the new seasonal menu, which training method is most appropriate?
• The three forms of food contamination hazards are:
• What term describes the organization of ingredients and tools before service?
• Which practice best minimizes mistakes when taking a table-side order?
• How many pounds of green peas must be purchased if 10 lbs are needed and the green peas have a yield percentage of 40%?
• Which item should an emergency plan include?
• What is a standard portion size concept?
• Which ingredient in fresh pasta acts as a binder?
• Which knife cut produces long, thin strips?
• Which of the following is NOT a mother sauce?
• Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members?
• Which of the following is a step in proper handwashing in a kitchen?
• Before cleaning equipment in a kitchen, which action should you perform?
• What is the typical sanitizing contact time for most surface sanitizers?
• The process of removing fat that has cooled and hardened from the surface of stock is known as
• Tubers should be stored
• How should perishable foods be stored in a refrigerator?
• Which option lists two dry-heat methods?
• The sweetness of fruit is due to which type of sugar?
• Convert 1 cup to tablespoons.
• Which of the following is NOT listed as a primary determinant of sanitizer effectiveness?
• Cross-contamination is defined as which of the following?
• What are the two main types of stock derived from bones and vegetables?
• An emulsified sauce is a sauce in which two liquids are blended into a stable mixture. Which of the following is an example?
• How can cross-contact with allergens be prevented in a kitchen?
• Interpersonal communication primarily occurs between which?
• A recipe calls for 2 pounds peeled carrots. With a yield of 80%, how many pounds must be started to obtain 2 pounds finished?
• Which option best defines the standard portion size concept?
• Which hazards are described in material safety data sheets?
• Blanching bones before stock making primarily achieves which result?
• When serving meatballs with sauce use a
• Which type of training would be used when many employees need to learn the same thing?
• In order to explain the expectations of a job to a new employee, a manager should use
• Conveying operational procedures, polices, and announcements to wide a variety of audiences is often known as which type of communication?
• Which of the following best describes a direct benefit of portion control?
• What is the proper way to dry hands after washing to prevent recontamination?
• Informing employees of job safety and health protection is the responsibility of
• In the temperature danger zone, how many hours does it take a pathogen to grow to levels high enough to make someone sick?
• Which type of communication involves conveying information to a wide audience about policies and procedures?
• What is the single most important part of personal hygiene for a food handler?
• A 2-quart pitcher is used to measure which type of ingredients?
• The staff member who is responsible for service throughout the dining room is the
• Why should the manager be notified of all guest complaints?
• Credibility is another word for a person's what?
• FAT TOM are the six conditions under which
• A highly flavorful stock made with fish bones is known as
• Bacteria grow very fast at:
• What is plate presentation and why is it important?
• Which training method is best when many employees need to learn the same thing?
• The highest USDA grade for fresh fruit is
• If 8 pounds of product are required and the yield is 50%, how many pounds must be purchased?
• Food handlers should keep their fingernails
• What is the safest method to thaw frozen foods?
• Which statement about Bechamel sauce is correct?
• The fraction that equals 0.6667 is
• Which statement correctly describes the difference between baking and roasting?
• Why do recipes often require reduction of a sauce?
• A server wheels a cart to the guests table, mixes, dresses, and plates the salad, then serves. This is an example of which type of service?
• A bouquet garni typically includes which combination of herbs?
• What is braising and when is it used?
• If a food handler has diarrhea or has been vomiting, which action must the manager take?
• Which utensil is best for straining a hot stock while leaving solids behind?
• Which piece of equipment is used for straining soups, stocks, and other liquids?
• What is the primary purpose of a 2-quart pitcher in a kitchen?
• Which description best characterizes broth?
• Roux is best described as a thickener for sauces.
• The obstacle to good communication caused by a word having multiple meanings (such as 'mouse' referring to an animal and a computer device) is called what?
• Brunoise refers to which size of dice?
• Which sauce base acts as a thicker and is made of equal parts cooked flour and fat?
• A typical chlorine-based sanitizing concentration for food-contact surfaces is which range?
• Which thermometer is most effective for measuring the internal temperature of a thick steak?
• What is the first action to take when a fire occurs?
• A stereotype is defined as which of the following?
• What is the Celsius range for the USDA danger zone for potentially hazardous foods?
• Which sentence is an open-ended question?
• The four ingredients to make fresh pasta are
• What is the primary purpose of cross-training in a hospitality operation?
• A rice with an aromatic nutty flavor that is often used for rice pudding and pilafs is called
• What is the difference between stock and broth?
• What are the components of mirepoix and their typical ratio?
• Employees learn how to perform the duties of another job within the operation as part of which development process?
• Poaching is an example of cooking with which type of heat?
• What is a pan sauce?
• Hydroponic farming allows produce to be produced all year long. Which statement best reflects this advantage?
• From a botanical standpoint, which category do corn, peas, and beans fall into?
• When a listener leans toward a speaker during communication, the listener is most likely trying to communicate which of the following?
• Which government agency enforces laws that ensure fair chances at any job opportunity regardless of race, age, gender, religion, national origin, color or disability?
• Which of the following lists the five mother sauces?
• What is a Sachet d'epices?
• If 1 kilogram equals 2.2 pounds, how many pounds are 5 kilograms?
• Which of the following is an emulsified sauce example?
• Which type of chef would typically be responsible for the preparation of breads and desserts?
• During an accident investigation involving a slicer with a bent guard, which three actions should be performed?
• To ensure food safety, food handlers should focus on controlling which factors?
• Before being stored, stock must be cooled to at least what temperature?
• What is the minimum internal temperature for poultry and its holding time?
• A manager notices that an employee is struggling to remember the nightly specials. The manager takes the employee aside during a slow moment to offer a few tricks for memorizing the dishes and to thank the employee for working hard to improve. The manager is practicing which type of communication?
• Within the noncommercial segment, foodservice is typically handled in which two ways?
• What is the difference between cleaning and sanitizing in kitchen practice?
• What did the host do wrong in the described scene where guests complained about the wait?
• Which type of knife is also known as Scimitar
• Which statement best defines an emulsion in cooking?
• Which abbreviations are commonly used for measurements in recipes?