Compete Prostart Exam Bundle Graded A+

servsafe prostart exam questions and answers graded A+!!! 4 Methods to thaw food 1. Refrigerator 2. Cold running water 3.Microwave 4. as part of the cooking process 3 Ways to cool foods 1.Cut into smaller pieces 2. Put into a shallow pan 3. With and ice wand Eggs and live shellfish...

Prostart Foods Level 1 Test The single most important part of personal hygiene for a food handler is...? washing hands What is the combination of all the services that people need and will pay for when away from home? Travel and tourism Bacteria grow especially fast in the temperature r...

ProStart I Exam Review 17-18 Questions and Answers 1.Define credibility. a person's ability to be believed 2.Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members group training 3.Define saucier. cook who sp...

ProStart I National Test with complete solutions Graded A+ Commercial Segment of Hospitality Industry For Profit businesses Non-commercial Segment of the Hospitality Industry Not for profit. i.e., jails, schools, hospital Epicurean A person with a refined taste for food and wine C...

ProStart l Exam Questions and Answers Graded A+ For a server taking guests' orders, which question would demonstrate the most professional approach? "What may I get for you?" What is the most important factor in a customer's decision to return to an establishment? Customer service H...

ProStart Level 1 Chapter 9 Exam with 100% correct Answers Graded A+ Premises all of the property a restaurant Liability legal responsibility that one person has to another Fair Labor Standards Act Federal law that addresses the activities that young employees are allowed to do. Ensure...

Prostart level 1 Exam with complete solutions What is a mandoline? Manual stainless steel slicer with adjustable blades A kilogram is equal to 2.2 pounds Which part of a bimetallic stemmed thermometer is used to adjust the indicator head ? Calibration nut A roux is a thickener mad...

ProStart Level 1 final exam with correct answers an earring in food is an example of what type of contamination? physical why are new potatoes ideal for boiling, steaming, and roasting? low starch, high moisture in a SMART goal what does the S stand for? specific Heat transfer thr...

Prostart level 1 final review exam with complete solutions graded A+ What is an employee appraisal? An evaluation of a person's work over a given time. What is the hosts responsibility? For seating customers in a table service operation. By law foodservice employees under the age of 18...

ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+ What does a POS machine do? Automatically sends orders to the kitchen and bar from service stations A charger is defined as A larger plate used during full-course dinners or to dress up special events When checking to see whet...

Pro start chapter 20 examComplete Questions with correct answers Service What restaurant and food service employees provide competitive advantage A thing that attracts a guest to one operation over another Dietary needs Special requirements people have regarding what food they can and...

National Restaurant Association Pro-start Level 2 |Complete Questions with A+ Graded Answers Which method for limiting garbage production is not acceptable? Making bulk purchases for all items thereby reducing the number of containers in use All menu items that a chef will prepare on a given ...

Level Two Prostart Complete Exam Questions with correct Answers What is the formula for increasing or decreasing recipe yields? desired yield divided by original yield An operation began the month with a $25,000 food inventory, closed the month with $23,000 and purchased $19,000 worth of foo...

Level 2 Prostart Final Exam with complete solutions Graded A+ california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when makin...

Foundations 1- Pro Start Test|Completed With A+ Graded Answers Stock A flavorful liquid made by gently simmering bones and/or vegetables. Fond French for base and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after ...

Final Prostart 2 Exam Questions and Answers Graded A+ Which of the following is an example of a butter substitute in a recipe? margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? compote A recommended guideline regarding plate presentation in reference...

culinary prostart |Complete Questions with A+ Graded Answers define semantics when intended meaning is not clear what must employers do to meet the HAZCOM? notify and train employees about dangerous chemicals in the workplace define percent yield actual yield divided by the oretical yi...

Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 1. Which type of menu offers breakfast, lunch, or dinner at any time of day? California 2. What is a benefit of choosing to buy a ready-made product? The finished dish will be more consistent 3. Which kind of leavene...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+ A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? Fill out the applicable OSHA forms, collect physical evidence, and interv...

Chapter 5 Prostart Test|Complete With A+ Graded Answers dry goods must be stored ___ inches off the floor on stainless steal shelves 6 inches honing regular knife maintenance. doesn't actually sharpen it mise en place to put in place 4 basic types of seasoning salt, sugar, acids...

Chapter 1 - Prostart 1 Study Guide Graded A+ Why do people eat at restaurants or food service operations? For enjoyment or entertainment. What is the percentage of commercial vs. noncommercial in the foodservice segment? Commercial 80% Noncommercial 20% A & W Roy Allen & Frank Wright ...

Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+ Hospitatlity Services people use and recieve when away from home Haute Cuisine Elaborate/refined system of food preperation Julia Child Popularized Freqnch Cuisine/techniques through television/books Georges Au...