ProStart Educator Certificate Exam Prep
Free practice questions

Free ProStart Practice Questions

10 exam-style questions with answers and explanations. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.

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Question 1

A line cook is roasting whole chickens for dinner service. What is the minimum internal temperature the chicken must reach to be safe to serve?

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Correct answer: D - 165°F (74°C)

Question 2

The 'temperature danger zone' is the range in which pathogens grow most rapidly. What is this range?

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Correct answer: B - 41°F to 135°F (5°C to 57°C)

Question 3

A cook needs to cool a large batch of hot beef chili. Using the two-stage cooling method, the chili must be cooled from 135°F to 70°F within which time frame?

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Correct answer: A - Within 2 hours

Question 4

Which of the following would be classified as a TCS (Time/Temperature Control for Safety) food?

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Correct answer: A - Cut leafy greens

Question 5

A pan of oil ignites on the range during service. Which class of fire extinguisher is designed specifically for fires involving cooking oils and fats?

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Correct answer: D - Class K

Question 6

A recipe calls for 10 pounds of cleaned, edible-portion carrots. If carrots have a yield percentage of 75%, how many pounds should be purchased?

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Correct answer: D - 13.3 pounds

Question 7

A standardized recipe yields 24 portions, but a caterer needs to prepare 60 portions. What is the correct conversion factor to scale the recipe?

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Correct answer: C - 2.5

Question 8

Which of the five classical mother sauces is made by thickening milk with a white roux?

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Correct answer: A - Béchamel

Question 9

A cook sears a beef chuck roast and then slowly cooks it in liquid until tender. This technique is an example of which type of cooking method?

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Correct answer: A - Combination cooking

Question 10

In which style of table service are menu items fully cooked and portioned onto plates in the kitchen, then carried directly to guests?

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Correct answer: B - American (plated) service

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