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Prostart 1 Exam Review Questions and Answers
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Prostart 1 Exam Review Questions and Answers
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Prostart 1 Exam Review Questions and AnswersCredibility - Answer- ability to be believed
Saucier - Answer- cook who specializes in making sauces
In case of fire you should - Answer- Ask "am I in danger"
Illegal interview questions - Answer- Birthplace, medical history, marital status
Convention center - Answer- Hosts large-scale special events
Water Displacement - Answer- Most accurate method for measuring solid fats
Headwaiter - Answer- Writes schedules for waitstaff, assists station chefs
Material Data Safety Sheet - Answer- Information about chemicals used in the operation
that may be hazardous
U.S. Extra Fancy - Answer- Highest grade of fresh fruits
Penetration thermometer probe - Answer- Used to measure internal temp. of meats
Roux - Answer- Mixture of equal parts flour and fat
Cream soup - Answer- Considered a "thick" soup
Equal Employment Opportunity Commission - Answer- Enforces laws that anyone has a
fair chance at receiving a job, despite race, sex, etc.
Mandoline - Answer- Manual stainless steel slicer with adjustable blades
Corn, peas - Answer- Example of a seed vegetable
China Cap - Answer- Used for straining soups, stocks, and other liquids 1 Lb - Answer- Equals 2.2 Kilograms
HAZCOM training - Answer- Training on dangerous chemicals in the workplace
Desired yield ÷ Original Yield= - Answer- Conversion Factor
Edible Portion ÷ As Purchased amount= - Answer- Percent Yield
Food and Drug Administration - Answer- Responsible for enforcement of food safety regulation
Carrot, Beet, radish - Answer- Examples of root vegetables
If a customer has a problem - Answer- The manager should take responsibility
Poaching - Answer- Moist heat cooking method
Roasting - Answer- Dry heat cooking method
Mother Sauces - Answer- 5 Grand Sauces
American Service - Answer- Food is arranged on plates in the kitchen and brought directly to the guest.
HACCP or Hazard Analysis Critical Control Point - Answer- Seven principles of keeping food safe
Calibration nut - Answer- Part of the bimetalic stemmed thermometer used for calibration
Orzo - Answer- Pasta that is small, grain shaped, and used in soups
Pastry Chef - Answer- Responsible for preparation of breads and desserts
Reflective listening - Answer- When a waiter repeats a guests words in a slightly different way to show they are listening and understand
Recipe Yield - Answer- Number of portions a recipe makes
Hydroponic farming - Answer- Produce grown in hothouses making produce available year round
Garde Manger - Answer- Workstation that prepares cold foods
Time and Temperature - Answer- Needs to be controlled in order to ensure food safety
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