Prostart chapter - Study guides, Class notes & Summaries

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 Chapter 1 Questions and Answers with Certified Solutions what are the two segments of the food service industry? Commercial and Non Commercial commercial restaurants catering and banquets retail stadiums airlines and cruiseships. non commercial schools military bases healthcare facilities business and industries clubs and member-based facilities a combination of all the services that people need and will pay for when they are away from home travel and tourism ...

Prostart Chapter 19 Latest Update Graded A+ strengtheners Provide stability and ensure that a baked item doesn't collapse when it is removed from the oven. gluten a protein found in flour that, when baked, helps provide the firm structure and light, even texture needed in bread production. the more bakers mix, work, and knead yeast doughs, the more the gluten becomes elastic and stretchy. all purpose flour a flour made from a blend of different varieties of wheat that is used for...

PROSTART CHAPTER 5 TEST REVIEW QUESTIONS WITH VERIFIED ANSWERS What are the 5 main types of equipment used in the free flow of food? 1)Receiving- Tables/ Utility Carts 2)Storage- Shelving/Refrigerators 3)Pre-preparation- Knives/Measuring untensils 4)Food Prep- Cutters/Steamers 5)Holding and Serving- Coffee maker/food warmer/ Ice machine Common use for Boning Knife? Separate meat from bones. Common use for Chef's Knife? All purpose Common use for Cleaver? Chops vegetables/Meat ...

ProStart Chapter 16 Sandwiches and Pizza Latest 2024 Graded A+ Cold Sandwich Sandwich that consists of two slices of bread or two halves of a roll, a spread, and a fi lling. The choices for fi llings are many, the most common being meat and cheese or a salad, such as egg salad or tuna salad. Submarine Sandwich This usually refers to a cold sandwich served on a long, sliced roll with one or more types of cheese, meat, lettuce, tomato, onion, and various other toppings. These sandwi...

PROSTART CHAPTER 7 RATED A+ Communication A process through which you send messages to and receive messages from others. Verbal communication Communication that uses written or spoken words. Non-Verbal communication This type of communication includes physical actions and body language. It is a part of the message that does not contain words Historical information Records of past projects that are used to assist in planning future projects. Action-required information Some acti...

Prostart Chapter 3 Latest Version 100% Pass Liability Legal responsibility one person has to another OSHA; what does it enfore? Occupational Safety & Health Administration; enforces safety MSDS; what info is on it? Material Safety Data Sheet; describes hazards of chemicals in restaurants Safety Audit Level of safety in an operation; safety inspection of facilities 4 Safety Audits Facilities, equipment, employee practices, management practices Purpose of emergency plan Prote...

ProStart Chapter 1Exam Questions and Answers

What are the 5 main types of equipment used in the free flow of food? - Answer-1)Receiving- Tables/ Utility Carts 2)Storage- Shelving/Refrigerators 3)Pre-preparation- Knives/Measuring untensils 4)Food Prep- Cutters/Steamers 5)Holding and Serving- Coffee maker/food warmer/ Ice machine Common use for Boning Knife? - Answer-Separate meat from bones. Common use for Chef's Knife? - Answer-All purpose Common use for Cleaver? - Answer-Chops vegetables/Meat Common use for Fillet? - Answer-Cutt...

ProStart Chapter 1 Questions and answers latest update