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culinary prostart |Complete Questions with A+ Graded Answers
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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 
...
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Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+
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Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 
1. Which type of menu offers breakfast, lunch, or dinner at any time of day? 
California 
 
 
2. What is a benefit of choosing to buy a ready-made product? 
The finished dish will be more consistent 
 
 
3. Which kind of leavener makes quick breads rise? 
Chemical 
 
 
4. What is the formula for determining food cost? 
(Opening inventory + Purchases) - Closing Inventory 
 
 
5. In a channel of distribution, wholesalers, supp...
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Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+
- Exam (elaborations) • 8 pages • 2024
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Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 
1. Which type of menu offers breakfast, lunch, or dinner at any time of day? 
California 
 
 
2. What is a benefit of choosing to buy a ready-made product? 
The finished dish will be more consistent 
 
 
3. Which kind of leavener makes quick breads rise? 
Chemical 
 
 
4. What is the formula for determining food cost? 
(Opening inventory + Purchases) - Closing Inventory 
 
 
5. In a channel of distribution, wholesalers, supp...
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+
- Exam (elaborations) • 8 pages • 2024
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+ 
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, 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 ris...
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Chapter 5 Prostart Test|Complete With A+ Graded Answers
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Chapter 5 Prostart Test|Complete With A+ Graded Answers 
dry goods must be stored ___ inches off the floor on stainless steal shelves 
6 inches 
 
 
honing 
regular knife maintenance. doesn't actually sharpen it 
 
 
mise en place 
to put in place 
 
 
4 basic types of seasoning 
salt, sugar, acids, pepper 
 
 
herbs 
the leaves, stems, or flowers of a plant 
 
 
spices 
the bark, roots, seeds, buds, or berries of a plant 
 
 
blanching 
a moist-heat method of cooking that involves cooking in a...
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Chapter 1 - Prostart 1 Study Guide Graded A+
- Exam (elaborations) • 3 pages • 2024
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Chapter 1 - Prostart 1 Study Guide Graded A+ 
Why do people eat at restaurants or food service operations? 
For enjoyment or entertainment. 
 
 
What is the percentage of commercial vs. noncommercial in the foodservice segment? 
Commercial 80% Noncommercial 20% 
 
 
A & W 
Roy Allen & Frank Wright 
 
 
White Castle 
The first chain for fast food restaurants 
 
 
What is the largest fully enclosed retail and family entertainment complex in the U.S.? 
Mall of America 
 
 
Quick service 
Order and ...
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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+
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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+ 
Hospitatlity 
Services people use and recieve when away from home 
 
 
Haute Cuisine 
Elaborate/refined system of food preperation 
 
 
Julia Child 
Popularized Freqnch Cuisine/techniques through television/books 
 
 
Georges August Escoffier 
Tranisition Carême haute cuisine into contemporary cuisine 
 
 
Describe the different types of resturant segments 
Family dining, casual dining, fine, quick service (fast food), quic...
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ProStart 1 Test Review Part 1 Questions and Answers Graded A+
- Exam (elaborations) • 11 pages • 2024
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ProStart 1 Test Review Part 1 Questions and Answers Graded A+ 
What did Catherine De Medicic contribute to the restaurant industry 
Fork and silverware 
 
 
What type of facility is used to house large-scale special events 
Convention centers 
 
 
Which employees work outside of the public space? 
Back of the house 
 
 
What is the significance of The Harvey House? 
First chain restaurant 
 
 
What is the most important thing a manager can do to prevent having parasites in food? 
Purchase food f...
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Prostart 1 Unit 1 Exam with correct Answers
- Exam (elaborations) • 4 pages • 2024
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Prostart 1 Unit 1 Exam with correct Answers 
Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? 
Casual dining full-service 
 
 
Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by 
opening the first restaurant 
 
 
Chapter 1: Which operation is in the noncommercial foodservice segment? 
Hospital cafeteria 
 
 
Chapter 1: All the services that people use and receive when they are away from home are known as 
hos...
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Prostart 1 Unit 1 Exam with correct Answers
- Exam (elaborations) • 4 pages • 2024
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Prostart 1 Unit 1 Exam with correct Answers 
Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? 
Casual dining full-service 
 
 
Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by 
opening the first restaurant 
 
 
Chapter 1: Which operation is in the noncommercial foodservice segment? 
Hospital cafeteria 
 
 
Chapter 1: All the services that people use and receive when they are away from home are known as 
hos...
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