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ProStart Exam questions with 100% correct answers rated A+
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ProStart Exam questions with 100% correct answers rated A+
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ProStart ExamWhich restaurant segment typically has an average per person dinner check of $10 to $25 per person?
Fine dining full-service restaurant
Quick-casual restaurant
Casual dining full-service
Family dining full-service - correct answer ✔✔Casual dining full-service
Boulanger affected the growth of the restaurant and foodservice industry by
Organizing the kitsch.
Developing pasteurization.
Inventing cooking guilds
Opening the first restaurant. - correct answer ✔✔Inventing cooking guilds
Which operation is in the concommercial foodservice segment?
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
Transportation.
Hospitality.
Tourism.
Travel. - correct answer ✔✔Hospitality.
The Renaissance led to the development of what type of cuisine?
,Epicurean cuisine
Careme cuisine
Lesche cuisine
Haute cuisine - correct answer ✔✔Haute cuisine
Which chef has become widely known for representing sustainable agriculture in foodservice?
Nancy Silverton
Alice Waters
Ruth Fertel
Julia Child - correct answer ✔✔Alice Waters
Which chef created the brigade system?
Paul Bocuse
Fernand Point
Marie-Antoine Careme
Georges August Escoffier - correct answer ✔✔Georges August Escoffier
When did quick-service restaurants first begin to expand rapidly?
1930s-1940s
1940s-1950s
1960s-1970s
1970s-1980s - correct answer ✔✔1940s-1950s
Who opened the first national chain of restaurants along American railroads?
Richard Melman
Delmonico brothers
Fred Harvey
Bill Darden - correct answer ✔✔Fred Harvey
, The nineteenth century gold rush in California inspired which new food serving style?
Drive-in
Cafeteria
Walk-up
Drive-through - correct answer ✔✔Cafeteria
The first impression of an operation that guests receive is usually from the
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?
Sous chef
Station chef
Dietitian
Banquet chef - correct answer ✔✔Sous chef
Who is responsible for the overall planning, direction and coordinating of a restaurant or foodservice
operation?
Owner
Sous chef
Executive chef
General manager - correct answer ✔✔General manager
The execution of processes and the use of tools that increase a person's efficiency and productivity are
called
Time management
Stress management
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