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Prostart 1 Culinary Final Exam Questions and Answers
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Prostart 1 Culinary Final Exam Questions and Answers
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Prostart 1 Culinary Final Exam Questions and AnswersCredibility is another word for? - Answer- a persons ability to be believed
what is the most appropriate method for training staff over a season menu? - Answer- group training
what does a saucies do? - Answer- cook who specializes in making sauces
what is the first thing an employee should do when a fire occurs? - Answer- ask am i in danger
what is an illegal question to ask in an interview? - Answer- if you have been arrested
what type of facility is designed specifically to house large scale special events? - Answer- convention centers
what is the most accurate way to measure solid fats? - Answer- water displacement
according to the kitchen brigade system, who is responsible for writing schedules and assisting the station chefs? - Answer- sous chef
what type of hazards are described in the material safety data sheet? - Answer- chemical hazards
what is the highest USDA grade for fresh fruit? - Answer- US extra fancy
what type of temperature probe is the most effective for measuring internal temp of a steak? - Answer- Penetration
what is the first step to take when searching for a job? - Answer- identify desired job characteristics
which product must meet FDA grade A standard to be acceptable for receiving? - Answer- meat, poultry, and eggs a roux is a thickener made of equal parts of what two things? - Answer- flour and fat
what type of soup is considered a thick soup? - Answer- cream
what govt agency ensures that everyone-regardless of race, age, gender, religion, national origin, color, or disability- receives a fair change at any job opening? - Answer- equal employment opportunity commissions
what is a mandoline? - Answer- manual slicer with adjustable blades
which should be included in a resignation letter? - Answer- reasons for leaving and thanking the employer
corn is what type of vegetable? - Answer- seed
what equipment is used for straining soups, stocks, and other liquids? - Answer- china cap
how much is one kilogram in pounds? - Answer- 2.2
what must employers do to meet hazcom standards? - Answer- notify and train employees about dangerous chemicals in the work place
what do you measure in a 2 quart pitcher? - Answer- liquid ingredients
how many pounds of red onions must be purchased if 10 pounds are needed and they have a yield percentage of 40%? - Answer- 25
what is the agency responsible of the enforcement of fod safety regulations in the restaurant and foodservice industry? - Answer- USDA
what type of vegetable is a carrot? - Answer- root
what is the best thing a manager could do if a family is upset bc the food is taking forever and the children are getting antsy? - Answer- ask if they would like the kids meals to come out first
poaching is an example of what cooking method? - Answer- moist heat cooking
how many grand sauces are there? - Answer- 5; bechamel, veloute, espagnole, tomato,
hollandaise
describe the american style of food service - Answer- how many principals are in HACCP plans? - Answer- seven
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