ProStart Final Test (true or false)Questions & Answers 100% Correct(RATED A+)

Cooking guilds established many of the professional culinary standards and traditions that exist today - ANSWERT If a critical limit has not been met, you must take a corrective action. - ANSWERT Fill deep-fat fryers no more than three-quarters full - ANSWERF Hospitality is the services that people use and receive when they are away from home - ANSWERT A host is a person animal or plant on which another organism such as a parasite lives and feeds - ANSWERT The Heimlich maneuver removes food or other obstacles from the airway of a choking person - ANSWERT A culinarian is one who has studied and continues to study the art of cooking - ANSWERT Water boils at 100 F - ANSWERF 212 F Freezers should maintain temperatures of 10 to -10 - ANSWERT Roasting Cooks food using a combination of steam and a liquid bath - ANSWERF When bones are used for stock they must be cut to the right size and baked, broiled, and browned - ANSWERF The final step in preparing a sauce is to adjust the seasonings - ANSWERT Communication is learned skill - ANSWERT When answering the phone it is acceptable to put the caller on hold for a moment as long as you ask the caller first - ANSWERT A successful team leader needs to listen be consistent and provide direction to bring the team together - ANSWERT On boarding is the process that helps new employees learn about the procedures and policies of the op ProStart Final Test (true or false)Questions & Answers 100% Correct(RATED A+)