Prostart chapter 5 - Study guides, Class notes & Summaries

ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+ what are the 4 goals they keep buyers focused when purchasing? (287) 1. purchasing goals 2. maintaining quality standards 3. minimizing cost 4. staying competitive with others Customer-count histories (288) tracks how many customers an operation has served during specific time periods in the past. popularity index of items sold (288) identifies which menu items have been the most popular vendor deliver ...

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, pepper herbs the leaves, stems, or flowers of a plant spices the bark, roots, seeds, buds, or berries of a plant blanching a moist-heat method of cooking that involves cooking in a...

Prostart Chapter 4 Latest Update 100% Pass 6 attributes of a culinary professional knowledge, skill, taste, judgment, dedication, pride, respect, and personal responsibility Culinarian One who has studied and continues to study the art of cooking 5 basic taste salt sour bitter sweet umami (savory) Garde-manger means "keeper of the food" in French also known as pantry chef. It refers as well to a cool, well-ventilated area where cold dishes are prepared and other foods ...

ProStart 1 Test Review Part 1 Questions and Answers Graded A+ What did Catherine De Medicic contribute to the restaurant industry Fork and silverware What type of facility is used to house large-scale special events Convention centers Which employees work outside of the public space? Back of the house What is the significance of The Harvey House? First chain restaurant What is the most important thing a manager can do to prevent having parasites in food? Purchase food f...

ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+ what are the 4 goals they keep buyers focused when purchasing? (287) 1. purchasing goals 2. maintaining quality standards 3. minimizing cost 4. staying competitive with others Customer-count histories (288) tracks how many customers an operation has served during specific time periods in the past. popularity index of items sold (288) identifies which menu items have been the most popular vendor deliver ...

Prostart Chapter 4 Questions and Answers 100% Pass 6 attributes of a culinary professional - Answer️️ -knowledge, skill, taste, judgment, dedication, pride, respect, and personal responsibility Culinarian - Answer️️ -One who has studied and continues to study the art of cooking 5 basic taste - Answer️️ -salt sour bitter sweet umami (savory) Garde-manger - Answer️️ -means "keeper of the food" in French also known as pantry chef. It refers as well to a cool, well-ventil...

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, pepper herbs the leaves, stems, or flowers of a plant spices the bark, roots, seeds, buds, or berries of a plant blanching a moist-heat method of cooking that involves cooking in a...