Prostart 1 - Study guides, Class notes & Summaries

Prostart 1 Final Exam 2024...

PROSTART 1 FINAL EXAM REVIEW 2024 WITH 100% ACCURATE SOLUTIONS

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 August Escoffier Tranisition Carême haute cuisine into contemporary cuisine Describe the different types of resturant segments Family dining, casual dining, fine, quick service (fast food), quic...

Prostart unit 1 study guide latest updated with A+ Graded answers!! Chp6 Know what a foodborne illness is and know what consists of an "outbreak" a) Foodborne illness: disease transmitted to people by food b) Foodborne-illness outbreak: 2 or more people who eat the same food Chp6 Know who is at high risk for foodborne illness - Weakened immune systems, - Elderly people - Preschool-age children - Compromised immune systems - Cancer or chemotherapy - HIV/AIDS - Transplant reci...

ProStart 1 Final Exam ReviewWithin the noncommercial segment, foodservice is typically handled in what two ways? - contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - quick service The most widely recognized rating service in the US is the: - AAA (tourbook)One disadvantage of building a business by word of mouth

Prostart 1 Unit 1 Exam with correct Answers Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? Casual dining full-service Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by opening the first restaurant Chapter 1: Which operation is in the noncommercial foodservice segment? Hospital cafeteria Chapter 1: All the services that people use and receive when they are away from home are known as hos...

Prostart 1 Chapter 18 Latest Update 100% Correct Conduction The direct transfer of heat from one substance to another substance that it is touching. Convection The transfer of heat by the movement of a fluid Radiation does not require physical contact between the heat source and the food being cooked, and heat is instead created by way of microwave and infrared waves Infrared Heat Created when the heat from a source is absorbed by one material and then radiated out to the food....

ProStart 1 Final Exam Review Questions and Answers

Prostart 1 Culinary Final Exam 2024...

prostart 1 exam with correct answers