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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions.docx
Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam QuestionsA 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, and interview all involved.
Why should the manager be notified of all guest complaints? - so that the manager can follow up with
the guests and take corrective action
Which type of rice is used for risotto? - Arborio
What is an example of an open-ended question? - "What are your interests?"
Growing veggies without soil in nutrient enriched water is known as which type of farming? -
Hydroponic
Which hazards are described in material safety data sheets? - Chemical
Credibility is another word for a persons - Ability to be believed
Hydroponic Farming allows produce to be... - produced all year long
When a listener leans toward a speaker during communication, the listener is most likely trying to
communicate - Interest
Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method
for teaching these staff members? - Group Training
This study source was downloaded by 100000885989274 from CourseHero.com on 06-03-2024 03:16:44 GMT -05:00
https://www.coursehero.com/file/227658421/Culinary-Arts-1-PROSTART-LEVEL-1-Final-Exam-Questionsdocx/
, Before being stored, a stock must be cooled to at least - 35 Degrees F
The three forms of food contamination hazards are: - Biological, chemical, and physical
Informing employees of job safety and health protection is the responsibility of - the Employer
What is the decimal equivalent of 1/8? - 0.125
The fraction that equals 0.6667 is - 2/3
In order to explain the expectations of a job to a new employee, a manager should use - Planned
messages
TCS food refers to food that needs which component of safety? - Time / Temp control
The staff member who is responsible for service throughout the dining room is the - Headwaiter
Bacteria grow very fast at: - 70-125 F
A rice with an aromatic nutty flavor that is often used for rice pudding and pilafs is called - Jasmine
Which type of oven has a fan that circulates heated air around the food that it cooks? - Convection
A stereotype is defined as a - Generalization made by an individual about a particular group that regards
all the members as the same.
This study source was downloaded by 100000885989274 from CourseHero.com on 06-03-2024 03:16:44 GMT -05:00
https://www.coursehero.com/file/227658421/Culinary-Arts-1-PROSTART-LEVEL-1-Final-Exam-Questionsdocx/
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