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ProStart Final Exam with correct Answers 2024
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ProStart Final Exam with correct Answers
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ProStart Final Exam with correct AnswersA person's ability to be believed. - Answer- Credibility
A facility designed specifically to house large-scale events is a _________ - Answer- Convention Center
What is the most accurate way of measuring fats? - Answer- Water Displacement
What is the most appropriate method for teaching staff members the new seasonal menu? - Answer- Group Training
What kind of hazards are described in Material Safety Data Sheets (MSDS)? - Answer- Chemical
Who specializes in making sauces? - Answer- Saucier
What is the highest USDA grade for fresh fruit? - Answer- US extra fancy
Who is responsible for writing schedules and assisting the station chefs according to the
kitchen brigade system? - Answer- Sous-chef
What should an employee immediately ask when a fire occurs? - Answer- "Am I in danger?"
What kind of question is "where were you born?" In an interview? - Answer- An illegal one
What kind of thermometer is used to measure the internal temperature of meat? - Answer- A penetration thermometer
What is a manual stainless-steel slicer wuth adjustable blades? - Answer- A mandoline
What goverment agency enforces laws that ensure that everyone- regardless of race, age, religion, color, disability, or national origion-receives a fair chance at any job opening? - Answer- The Equal Employment Opportunity Commission
What should you include in a resignation letter? - Answer- A reason for leaving What is used to make a roux - Answer- Equal parts of fat and flour
What kind of veggie is corn considered? - Answer- A seed veggie
What is the first step when searching for a job? - Answer- Identifying the characteristics of the job
What is used for draining soups, stocks, and other liquids? - Answer- A china cap
That is considered a thick soup - Answer- A cream soup
What product must meet FDA Grade A standards to be acceptable for receiving? - Answer- Milk
A kilogram is equal to ________ pounds - Answer- 2.205
What method of cooking is poaching? - Answer- A moist-heat method
What kind of veggie is a carrot? - Answer- A root veggie
What are State or local health departments responsible for enforcing? - Answer- Food safety regulations in the restaurant and foodservice industry
Notifying and training employees about dangerous chemicals in the workplace has to be
done to meet the __________ - Answer- Hazard communication standard
What should the manager do when a problem arises? - Answer- Take responsibility
A 4 quart pitcher is used to measure ________ - Answer- Liquid ingredients
If edamame has a yield % of 40% and 10 pounds of edamame are needed, you would need to buy _____ pounds of edamame - Answer- 25
How many grand sauces are there? - Answer- 5
What ched is reponsible for the preparation of breads and desserts? - Answer- Pastry chef
How many HACCP principles are there? - Answer- 7
What kind of farming allows produce to be grown all year round - Answer- Hydroponic farming
Who prepares cold food? - Answer- The garde manager
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