Prostart Bundled Exams Questions and Answers Multiple Versions Latest Updates (2024/2025) (Complete, Accurate, and Verified)
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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 productio...
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Add to cartProstart 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 productio...
ProStart Level 2 2nd Edition Semester 100% Correct Publicity The attention an operation receives from the public Press Release A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion When two or more sponsors develop complementar...
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Add to cartProStart Level 2 2nd Edition Semester 100% Correct Publicity The attention an operation receives from the public Press Release A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion When two or more sponsors develop complementar...
Prostart Practice Test Questions with Certified Solutions What is the prgression of milk fat content from lowest to highest? Skim, Whole, Condensed, Half-and-Half, and Heavy Cream The proper brewing process for coffee is to use_____. Fresh, cold water heated to 195-200 What are the 3 ba...
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Add to cartProstart Practice Test Questions with Certified Solutions What is the prgression of milk fat content from lowest to highest? Skim, Whole, Condensed, Half-and-Half, and Heavy Cream The proper brewing process for coffee is to use_____. Fresh, cold water heated to 195-200 What are the 3 ba...
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 sw...
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Add to cartProstart 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 sw...
Prostart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved Potatoes Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. The ideal storage temperature for potatoes is high-starch, low-moisture potatoes are best when ...
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Add to cartProstart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved Potatoes Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. The ideal storage temperature for potatoes is high-starch, low-moisture potatoes are best when ...
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 restaurant...
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Add to cartProstart 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 restaurant...
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 sala...
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Add to cartProStart 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 sala...
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. I...
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Add to cartPROSTART 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. I...
ProStart II Chapter 16 Meat Latest 2024 Graded A+ Term used to describe Beef, veal, lamb, muton, or pork. Meat Products that pass inspection receive a __________________, which means that the product is approved for wholesomeness and is safe for people to eat. USDA stamp Measures the fl...
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Add to cartProStart II Chapter 16 Meat Latest 2024 Graded A+ Term used to describe Beef, veal, lamb, muton, or pork. Meat Products that pass inspection receive a __________________, which means that the product is approved for wholesomeness and is safe for people to eat. USDA stamp Measures the fl...
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 foo...
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Add to cartProstart 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 foo...
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...
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Add to cartPROSTART 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...
Prostart 2 - Exam Prep Questions with Verified Answers The purpose of pasteurizing milk is to kill pathogens Two nondairy milk options are rice and soy milk All milk products should be received and stored at what temperature? 41F or lower What is the difference between ripened and unr...
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Add to cartProstart 2 - Exam Prep Questions with Verified Answers The purpose of pasteurizing milk is to kill pathogens Two nondairy milk options are rice and soy milk All milk products should be received and stored at what temperature? 41F or lower What is the difference between ripened and unr...
Pro Start Chapter 20 Latest Version 100% Pass Service What restaurant and food service employees provide competitive advantage A thing that attracts a guest to one operation over another Dietary needs Special requirements people have regarding what food they can and cannot eat First-t...
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Add to cartPro Start Chapter 20 Latest Version 100% Pass Service What restaurant and food service employees provide competitive advantage A thing that attracts a guest to one operation over another Dietary needs Special requirements people have regarding what food they can and cannot eat First-t...
Prostart Level 2 Final Exam with Complete Solutions california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when making quick brea...
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Add to cartProstart Level 2 Final Exam with Complete Solutions california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when making quick brea...
Prostart 2 Final Exam 2024 Questions and Answers Already Passed Which of the following is an example of a butter substitute in a recipe? margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? compote A recommended guideline regarding plate presentation in re...
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Add to cartProstart 2 Final Exam 2024 Questions and Answers Already Passed Which of the following is an example of a butter substitute in a recipe? margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? compote A recommended guideline regarding plate presentation in re...
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 hea...
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Add to cartProStart 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 hea...
Prostart Exam Questions and Answers 100% Solved Which of the following is an example as a butter substitute Margarine Which of the following is a non-functionaly garnish A rosemary sprig added to mashed potatos What can be made by simmering fresh fruits or dried fruits in a sugar syrup ...
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Add to cartProstart Exam Questions and Answers 100% Solved Which of the following is an example as a butter substitute Margarine Which of the following is a non-functionaly garnish A rosemary sprig added to mashed potatos What can be made by simmering fresh fruits or dried fruits in a sugar syrup ...
Prostart Level 2 Exam Questions and Answers Graded A+ Which type of Menu offers breakfast,lunch,and dinner at any time of day? Califorina Which is a benefit of choosing to buy a ready-made product? the finished dish will be more consistent Which kind of leavener provides product rise wh...
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Add to cartProstart Level 2 Exam Questions and Answers Graded A+ Which type of Menu offers breakfast,lunch,and dinner at any time of day? Califorina Which is a benefit of choosing to buy a ready-made product? the finished dish will be more consistent Which kind of leavener provides product rise wh...
Prostart Year 1 Exam Questions and Answers 100% Pass The single most important part of personal hygiene for a food handler is 1.Washing Hands What is the combination of all the services that people need and will pay for when away from home? 2. Travel and Tourism Bacteria grow especially...
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Add to cartProstart Year 1 Exam Questions and Answers 100% Pass The single most important part of personal hygiene for a food handler is 1.Washing Hands What is the combination of all the services that people need and will pay for when away from home? 2. Travel and Tourism Bacteria grow especially...
Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Already Passed 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...
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Add to cartCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Already Passed 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...
ProStart 1 Final Exam Review Questions with Verified Answers Within 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...
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Add to cartProStart 1 Final Exam Review Questions with Verified Answers Within 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...
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