culinary prostart |Complete Questions with A+ Graded Answers
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Course
ProStart 1
Institution
ProStart 1
culinary prostart |Complete Questions with A+ Graded Answers
define semantics
when intended meaning is not clear
what must employers do to meet the HAZCOM?
notify and train employees about dangerous chemicals in the workplace
define percent yield
actual yield divided by the oretical y...
culinary prostart |Complete Questions with
A+ Graded Answers
define semantics
when intended meaning is not clear
what must employers do to meet the HAZCOM?
notify and train employees about dangerous chemicals in the workplace
define percent yield
actual yield divided by the oretical yield times 100
define onboarding
the process that a company uses to integrate new employees into an organization
define amenity
service or product provided to guests for their convenience
define jargon
buzzwords, slang
a mother sauce
tomato
which training ensures all employees receive the same information?
group
when a manager identifies with an employees feelings or thoughts, the manager is practicing what?
empathy
which type of rice is used for risotto?
Arborio
Marie-Antoine Carême was credited w what?
introducing refined recipes, fine dining, and silverware to France
a foodservice organization that works to hire individuals with different backgrounds, religious and
experiences appreciates what?
diversity
how do you find the yield?
party divided by serving amount
what is the best way to ensure that portion sizes are the same
, from day to day for a given dish?
use standardized recipes
the part of a grain karnal that contains most of the starch and protein is the
endosperm
the spread of pathogens from one surface or food to another is called what?
cross-contamination
a stress-reduction plan should include what?
healthy eating, regular exercise, and regular sleep
TCS food just be thrown out after spending a maximum of how many hours in the temperature
danger zone?
4
what should an emergency plan include?
how and when employees should respond to emergencies
Beef
must have a USDA inspection mark and must comply with USDAgrade standards to be acceptable or
receiving
potatoes should've stores in a cool, dry place at temperatures ranging from
45 F to 55 F
why should the manager be notified of all guest complaints?
so that the manager can follow up with the guest and take corrective action
Poaching is an example of cooking which type of heat?
moist
which type of knife is also known as scimitar?
butcher
a stereotype
generalization made by an individual about a particular group that regards all members as the same
the staff me member who is responsible for service throughout the dining room is the
headwaiter
before being stored, a stock must be cooled to at least
41 F
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