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ProStart l Exam Questions and Answers
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ProStart l Exam Questions and Answers
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ProStart l Exam Questions and AnswersFor a server taking guests' orders, which question would demonstrate the most professional approach? - Answer- "What may I get for you?"
What is the most important factor in a customer's decision to return to an establishment? - Answer- Customer service
Hummus is a dip made of what? - Answer- chick peas
The primary reason for providing good customer service is to - Answer- attract and keep
customers
Guests who arrive at a restaurant just before closing should be - Answer- served as other guests would be since they are entitled to the same service as everyone else
When developing a service plan, the mission statement - Answer- describes an operation's business goals
The primary function of OSHA is to - Answer- create and enforce safety-related standards in the workplace
What class fire is a grease fire? - Answer- Class B
The PASS system is a procedure for - Answer- using an extinguisher to put out a fire
Which is listed first in a standardized recipe? - Answer- Ingredients
A 2-quart pitcher is used to measure - Answer- liquid ingredients
Sautéing is considered what type of cooking method? - Answer- Dry-heat
Pots and pans should be cleaned and sanitized - Answer- after every use
No more than ___% of an individual's total calories should come from fat. - Answer- 30
On a nutrition label, the percent-daily value is based on a diet of ______calories a day. -
Answer- 2000 The club sandwich is an example of what type of sandwich? - Answer- Multidecker
Which is an unripened cheese? - Answer- Mozzarella
The type of training most similar to high school learning, that encourages group discussion and problem solving, is called - Answer- group training
A negative feeling toward people of a particular ethnic group that is not based on fact is called a - Answer- prejudice
When making vinaigrette dressing, the ratio of oil to vinegar is - Answer- 3:1
How many total ounces result when 7.28 ounces are added to 3.45 ounces? - Answer- 10.73 oz
The total variable cost for last month was $22,890 and 1000 customers were served. Calculate average cover. - Answer- $22.89
Which formula is used to calculate food cost percentage? - Answer- Cost/sales
Last week, 642 customers ate at the restaurant. Sales for the week totaled $18,690. Calculate the
average sale per customer. - Answer- $29.11
At the end of the day the register reads $1394.76 in gross receipts, contains $624.80 in change, and has paid out $316.42. Actual receipts will be - Answer- $1703.14
A case of canned corn costs $38.00 and there are 48 cans in a case. What is the cost per can? - Answer- $0.79
After washing dishes in a three-compartment sink, they should be dried by - Answer- letting them air dry in a rack
The pH level of food is a measure of its - Answer- acidity or alkalinity
It is very important for foodservice professionals to know what the temperature danger zone is
because - Answer- the temperature danger zone is the temperature range in which harmful microorganisms grow best.
The type of broiler in which food is placed on a stick and turned over a heat source is called a - Answer- rotisserie
Explaining important company personnel policies is usually part of what process? - Answer- Orientation
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