Prostart Year 1 Study guide Questions And Correct Answers 100% Verified.
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Course
Prostart
Institution
Prostart
Prostart Year 1 Study guide Questions And
Correct Answers 100% Verified.
Bechamel sauce is made from - Answermilk and white roux
Which type of soup is considered a thick soup? - Answercream
What is the minimum internal cooking temperature for chicken breast? - Answer165F
Which of the following...
An example of cookware with two handles used for boiling and simmering foods is the - Answer✔stock
pot
body language and gestures are which type of communication - Answer✔non verbal
the term saucier refers to a - Answer✔a chef that specializes in making a sauce
what is the formula for increasing or decreasing a recipes yield? - Answer✔(desired yield / original yield)
x each ingredient amount
why doesn't the us of a microwave ovens for cooking typically allow for browning? - Answer✔no
external heat source
how is foodservice typically handled within the non commercial segment - Answer✔Contract feeding
and self operator
when a manager attempts to identify with the feelings or attitudes of an employee, they are showing -
Answer✔empathy
the term used in a the restaurant to put in place is called - Answer✔mise en place
who should notified when an injury occurs? - Answer✔the manager
*The garde manger is the person
responsible for preparation of which items
in the kitchen? - Answer✔salad preparation
to effectively deny pests access to food and shelter a food service operator should - Answer✔keep all
exterior opening closed tightly
an example of personal responsibility is - Answer✔communicate clearly and frequently
the kitchen station responsible for decorative sugar - Answer✔Pastry
receiving table are used for - Answer✔inspecting deliveries
which utensils should be used when serving meatballs with sauce - Answer✔solid spoon
A large covered bowl to serve soup is called a - Answer✔Tureen
When serving alcoholic drinks, an acceptable form of ID for a guest is a - Answer✔Passport
Under Escoffiers kitchen brigade system, the saucier is the chef responsible for - Answer✔stock
which piece of equipment is used for straining soups and stocks - Answer✔china cap
A highly flavored stock made with fish bones - Answer✔fumet
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