Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+
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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 inter...
culinary arts 1 prostart level 1 final exam questi
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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 interview all involved.
Why should the manager be notified of all guest complaints?
so that the manager can follow up with the guests and take corrective action
Which type of rice is used for risotto?
Arborio
What is an example of an open-ended question?
"What are your interests?"
Growing veggies without soil in nutrient enriched water is known as which type of farming?
Hydroponic
Which hazards are described in material safety data sheets?
Chemical
Credibility is another word for a persons
Ability to be believed
Hydroponic Farming allows produce to be...
produced all year long
When a listener leans toward a speaker during communication, the listener is most likely trying to
communicate
Interest
Some experienced servers need to learn the new seasonal menu. Which is the most appropriate
method for teaching these staff members?
Group Training
Before being stored, a stock must be cooled to at least
35 Degrees F
The three forms of food contamination hazards are:
Biological, chemical, and physical
Informing employees of job safety and health protection is the responsibility of
the Employer
, What is the decimal equivalent of 1/8?
0.125
The fraction that equals 0.6667 is
2/3
In order to explain the expectations of a job to a new employee, a manager should use
Planned messages
TCS food refers to food that needs which component of safety?
Time / Temp control
The staff member who is responsible for service throughout the dining room is the
Headwaiter
Bacteria grow very fast at:
70-125 F
A rice with an aromatic nutty flavor that is often used for rice pudding and pilafs is called
Jasmine
Which type of oven has a fan that circulates heated air around the food that it cooks?
Convection
A stereotype is defined as a
Generalization made by an individual about a particular group that regards all the members as the
same.
Poaching is an example of cooking with which type of heat?
Moist
To ensure food safety, food handlers should focus on controlling
Time and Temperature
A cook making potato salad for a party of 20, but the recipe serves 8. What is the conversion factor
for making the desired yield?
2.5
Which sauce base acts as a thicker and is made of equal parts cooked flour and fat?
Roux
On a job application, which answer is appropriate when asked about desired compensation?
Open
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