ProStart Level 1 Practice Exam

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• Which knife cut is a small dice?
• Which measurement method is most accurate for measuring solid fats?
• Employees who learn how to perform the duties of another job within the operation are called what?
• What is another correct name for the cone-shaped strainer used to strain stocks and soups?
• Pieces of broken glass, packaging material, and jewelry in food are examples of which kind of contamination?
• What is a good first impression made by?
• What is the typical use of a chef's knife in the kitchen?
• Which two temperature scales are commonly used in recipes?
• Which segment of the restaurant and foodservice industry provides food in support of other establishments' main functions?
• In a restaurant with table service, which staff member assigns guests to tables?
• What term describes understanding another person's feelings and perspective in a management context?
• Under the FLSA, which type of employees are not entitled to overtime pay?
• What cooking technique involves encasing a lean or dry item with strips of fat before cooking?
• Carrots are what type of vegetable?
• What is the standard cold holding temperature for perishable foods?
• A bain-marie is typically used to keep sauces warm gently without scorching.
• In inventory management, par stock level helps prevent which situation?
• How is food cost per serving commonly calculated?
• In culinary terms, which statement best describes an emulsion?
• FIFO stands for First In, First Out. What is its purpose?
• In the noncommercial segment, foodservice is typically handled in two ways.
• What is a basic knife safety guideline?
• What is the best way to ensure that portion sizes are the same from day to day for a given dish?
• Which of the following is a safe method to cool hot foods quickly?
• What are good questions to ask the prospective employer during the interview?
• Which onboarding phase focuses on follow-up after initial training?
• What is an emulsion?
• If an employer asks a prospective employee about his or her age, what is the employer engaging in?
• Which type of potato is best for an operation that has limited storage space and a wide variety of menu items containing potatoes?
• How should you store tubers?
• Which of the following is NOT a winter fruit?
• Which edible part do corn, peas, and beans come from, classifying them as vegetables?
• Edible seeds from pod-producing plants are known as?
• Which condition makes soy, peanut, and tree nuts dangerous?
• Who oversees service across the entire dining area in a formal setting?
• When cooling chicken, what temperatures should be reached within 2 hours and 4 hours?
• Corn, peas, and beans are which type of vegetable?
• When a listener leans toward a speaker during communication, the listener is most likely trying to communicate what?
• Which type of knife is also known as a scimitar?
• Why are babies at a higher risk for foodborne illness?
• Which part of the grain contains the most starch and sugar?
• Which foods are dangerous for people with a food allergy?
• Which of the following is NOT an example of physical contamination?
• The best way to thaw food safely is to use the refrigerator.
• Which hazards are described in material safety data sheets?
• Which type of restaurant requires a guest to pay before the food is served?
• Which of the following is a dry-heat cooking method?
• What is the primary reason for using herbs and spices?
• Yield is typically measured in which units?
• Which knife cut is described as a thin matchstick?
• From the guest's right side, which task would a server perform?
• Which temperature range is recommended for storing tubers?
• The scimitar is another name for which type of knife?
• What should be included in a resignation letter?
• Which products must have a USDA inspection mark and must comply with USDA grade standards to be acceptable for receiving?
• What can a coffee spoon be used for?
• Yield in cooking is defined as?
• In the kitchen brigade system, which position is responsible for writing schedules and assisting the station chefs?
• To what internal temperature should poultry be cooked to be safe for serving?
• In recipe terms, what does yield refer to?
• Mirepoix is a mixture of chopped vegetables containing what percentage of onions, carrots and celery respectively?
• Which of the following best describes a listener who leans toward the speaker during a conversation?
• Which component addresses the oxygen needs in the FATTOM model?
• What is the correct sanitation process for surfaces between tasks?
• The most widely recognized rating service in the US is the AAA (tourbook).
• In which decade did the rapid growth of national restaurant chains change the view of eating out in the US?
• Which statement best describes how to maintain accurate recipe details?
• What is meant by 'in-service training'?
• Which style of service is the cheapest and least expensive?
• What cooking method is best for hard, starchy vegetables?
• A type of legume used in couscous, hummus, soups, stews, and side dishes is?
• What do FAT TOM describe in food safety?
• Which statement correctly describes the function of a thermometer in a kitchen?
• Before being stored, a stock must be cooled to at least which temperature?
• TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?
• What is the primary difference between dry-heat and moist-heat cooking methods?
• Why is following sanitizer label directions important?
• What is the goal of good guest service in a restaurant?
• One of the main external safety threats to an operation is
• What is the leading cause of foodborne illness (a pathogen)?
• Which cooking technique involves wrapping strips of fat around a lean item before cooking?
• In the onboarding process, which phase typically follows the hiring phase?
• The loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be results of?
• Define seasoning and give two examples.
• What is the main role of herbs and spices in cooking?
• Two organizations label equipment for use in foodservice. Which two organizations label equipment?
• What is an example of active listening by a server?
• How many tablespoons are in 1 cup?
• Which cost is included in the cost of goods sold (COGS) concept?
• Which knife cut is a cube?
• What is a yield test?
• Under the Fair Labor Standards Act, which type of employees must be paid minimum wage and overtime for working over 40 hours per week?
• What does FIFO stand for in inventory management?
• What is the function of a standardized recipe in a professional kitchen?
• Which statement best describes medium-starch potatoes?
• Which rating service is commonly recognized in the US hospitality industry?
• Which major allergen categories are commonly required to be labeled in many kitchens?
• Which facility is design specifically to house large-scale special events?
• Name a safe method to thaw frozen foods?
• What is the purpose of a guest check or order in a service environment?
• Arborio rice is a type of what grain?
• What is carryover cooking?
• What practice helps ensure uniformity in portion sizes across multiple servings and days?
• In SMART goal planning, what does the M stand for?
• A manager notices that an employee is struggling to remember the nightly specials and offers tips while thanking the employee for working hard to improve. This is an example of which type of communication?
• What is the purpose of a sanitation plan in a kitchen?
• A customer on the way to the restroom slips and is injured on a wet floor. Who can be held legally responsible for the injury?
• Which of the following is NOT a typical responsibility of a kitchen manager?
• Why is date labeling and FIFO important?
• Before being stored, a stock must be cooled to at least what temperature?
• Which of the following is an example of seasoning?
• What are typical job responsibilities of a kitchen manager?
• Which class of fire extinguisher should be used to extinguish a grease fire in the hood of a stove?
• What is inventory in a restaurant context?
• What points should be remembered when writing an apology letter?
• What is cross-contamination? Example.
• A cone-shaped strainer made of pierced metal. Used to strain stocks, soups and other liquids.
• If a recipe yields 8 servings but you need 24, by what factor should you scale the recipe?
• Food handlers should keep their fingernails... and ...
• Which item is often considered a vegetable but is actually a fruit?
• How many ounces are in 1 pound?
• Which knife cut is shredded leafy strips?
• What do the letters in the term SMART goal stand for?
• How long should an effective resume be in length?
• Define portion control and why it matters in food cost management.
• What does FAT TOM indicate in food safety?
• Which of the following is a moist-heat cooking method?
• Which of the following foods must bear a USDA inspection mark and meet USDA grade standards to be acceptable for receiving?
• Is it illegal to ask an applicant during a job interview if they have been arrested?
• Which grand sauce is made by mixing veal, chicken, or fish stock with a white or blond roux?
• Which temperature range allows pathogens to grow most rapidly?
• A server wheels a cart to a guest's table and proceeds to prepare a salad. what type of service is this?
• What type of training should be used when many employees need to learn the same thing?
• Name two tools used for portion control.
• A liaison is a mixture of which ingredients?
• What does FATTOM stand for?
• A menu with pictures is particularly helpful for which group of customers?
• What is the purpose of a bain-marie?
• Which thawing method is safe for thawing foods?
• What is a respectful way for a listener to show agreement with a speaker's point of view?
• The primary function of OSHA is to?
• Which type of oven has a fan that circulates heated air around that it cooks?
• Which term describes the organization of ingredients and equipment before service?
• Which cooking task is best performed in a brazier?
• How many grand sauces are there?
• Which ingredient is not part of the four ingredients used to make fresh pasta?
• Which scenario is an example of cross-contamination?
• What does mise en place refer to in a professional kitchen?
• What is the function of a thermometer in a kitchen?
• Personal protective equipment includes?
• What is included in the cost of goods sold (COGS) concept?
• What are the four seasoning ingredients?
• What are two common service styles in restaurants?
• Why is clear communication important in the kitchen?
• Which statement best describes a basic knife safety guideline?
• MSDS hazards are described as which type of hazard?
• Velouté is a grand sauce that uses a stock with which thickener?
• Which legume is commonly used to make hummus?
• In which type of pan should scrambled eggs for a breakfast buffet be placed?
• When a first- or second-degree burn occurs, immediately apply
• Which statement best describes first impressions in service?
• Which statement about the chef's knife is most accurate?
• What tone should be avoided in a resignation letter?
• Which government requirement mandates employers tell employees about all chemical hazards on the job?
• What is the primary reason for seasoning a dish?
• Which type of contamination would it be if a manager used a copper utensil to prepare tomato sauce and several people later complain of illness after consuming the sauce?
• In mirepoix, which vegetable accounts for the largest percentage?
• In SMART goal planning, which component ensures progress can be tracked with data?
• A menu that includes pictures of the menu items would be ideal for what group of customers?
• What is a flavoring ingredient?
• Which sauce base acts as a thickener and is made of equal parts of cooked flour and a fat?
• At a formal dining establishment, who is responsible for service throughout the entire establishment?
• Which statement best describes a typical inventory activity in a kitchen?
• What potato variety is most commonly served in the US for a baked potato?
• What job search tool is a collection of samples that highlight interests, talents, contributions, and studies?
• Which term describes the segment that provides food in support of other establishments' main functions?
• The term used in the restaurant and foodservice industry to 'put in place' is called
• Name three types of heat transfer used in cooking.
• Which statement about sanitizer label directions is most accurate?
• What is the proper method to wash hands?
• How should raw meat be stored in a refrigerator to prevent contamination?
• What should an emergency plan include?
• In inventory management, what does a par stock level represent?
• Complete the fingernail hygiene statement: Food handlers should keep their fingernails ___ and ___.
• When scaling a recipe to maintain the same yield, which should you do?
• What is one way a server shows a guest that the server is listening?
• What does SSOP stand for?
• What term best describes a person who has studied and continues to study the art of cooking?
• Which statement best describes an a la carte menu?
• What is mise en place for service?
• Which of the following is a safe method to thaw frozen foods?
• Which type of rice is used for risotto?
• Which statement best describes a flavoring ingredient?
• When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be
• What is the immediate sequence of steps for treating a first- or second-degree burn?
• Which of the following is an external safety threat to a foodservice operation?
• The term 'fumet' refers to which type of stock?
• Which cooking technique is most commonly associated with braising?
• Which job search tool allows you to showcase samples of your work, interests, contributions, and studies?
• Why are mangoes considered a tropical fruit?
• What are the four ingredients used to make fresh pasta?
• Which type of contamination would occur from using a copper utensil to prepare tomato sauce?
• What is the minimum safe handwashing time recommended by most food safety guidelines?
• One disadvantage of building a business by word of mouth is that the process is typically...
• When managers attempt to identify with the feelings, thoughts, and attitudes of an employee, they are showing what?
• The use of buzz words, technical language and slang interferes with communication is called what?
• A lightly flavored stock made with fish bones is known as what?
• Which practice is least supportive of kitchen hygiene standards?
• Name three food contaminations
• Which fruits are winter fruits?
• What are the four phases of onboarding?
• What does it mean to baste food during cooking?
• Why is personal hygiene important in food service?
• How should a student maintain accurate product knowledge and recipe details?
• What is the minimum internal cooking temperature for poultry (chicken, turkey, etc) held for 15 seconds?
• Who is responsible for seating customers in a table-service operation?
• What tool is used to measure liquids?
• Which statement about grand sauces is correct?
• By law, if you are under age 18 what foodservice equipment would you not be allowed to operate?
• An individual who has studied and continues to study the art of cooking is often referred to as a......
• Which statement best describes liability for a slip-and-fall injury on a wet floor in a restaurant?
• Which term describes a facility designed to host large-scale events such as conventions?