ProStart

Question 1

In the modern kitchen brigade system, who is responsible for all kitchen operations?

Answer 1

(Executive) Chef (de Cuisine
)

Question 2

Store serving utensils in the food with the handle

Answer 2

extended above the rim of the container.

Question 3

What is a general attitude toward a person, group, or organization on the basis of judgments unrelated to abilities?

Answer 3

Prejudice

Question 4

Monterey jack and provolone are types of ____

Answer 4

Cheese

Question 5

Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service must heat the food to what internal temperature within 2 hours and hold for 15 seconds?

Answer 5

165F (74°C)

Question 6

Which deep-frying method involves gently dropping a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface?

Answer 6

Swimming method