Final prostart Study guides, Class notes & Summaries

Final Prostart Questions and Answers 100% CorrectFinal Prostart Questions and Answers 100% CorrectFinal Prostart Questions and Answers 100% CorrectFinal Prostart Questions and Answers 100% Correct The single most important part of personal hygiene for a food handler is - ANSWERwashing hands Bacteria grow especially fast in the temperature range of - ANSWER70°F-125°F What is a food safety management system typically designed to prevent? - ANSWERfoodborne illness Body language and ...

Final Prostart Questions & Answers 100% Correct!!Final Prostart Questions & Answers 100% Correct!!Final Prostart Questions & Answers 100% Correct!!Final Prostart Questions & Answers 100% Correct!!Which of the following is an example of a butter substitute in a recipe? - ANSWERmargarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? - ANSWERcompote A recommended guideline regarding plate presentation in reference to sauces is that sauce should - ANSWERbe se...

Final Prostart 1 2021 The single most important part of personal hygiene for a food handler is - ANS-washing hands Bacteria grow especially fast in the temperature range of - ANS-70°F-125°F What is a food safety management system typically designed to prevent? - ANSfoodborne illness Body language and gestures are which type of communication? - ANS-nonverbal The term "saucier" refers to a - ANS-cook who specializes in making sauces In which type of pan should scrambled eggs for a bre...

Final Prostart 1 2023 Already Graded To Pass!

Final Prostart 1 2023/2024 with Correct Answers 100% Verified The single most important part of personal hygiene for a food handler is - Correct Answer washing hands Bacteria grow especially fast in the temperature range of - Correct Answer 70°F-125°F What is a food safety management system typically designed to prevent? - Correct Answer foodborne illness Body language and gestures are which type of communication? - Correct Answer nonverbal The term "saucier" refers to a - Corre...

The single most important part of personal hygiene for a food handler is - ANSWER washing hands Bacteria grow especially fast in the temperature range of - ANSWER 70°F-125°F What is a food safety management system typically designed to prevent? - ANSWER foodborne illness Body language and gestures are which type of communication? - ANSWER nonverbal The term "saucier" refers to a - ANSWER cook who specializes in making sauces In which type of pan should scrambled eggs for a bre...

The single most important part of personal hygiene for a food handler is - ANSWERwashing hands Bacteria grow especially fast in the temperature range of - ANSWER70°F-125°F What is a food safety management system typically designed to prevent? - ANSWERfoodborne illness Body language and gestures are which type of communication? - ANSWERnonverbal The term "saucier" refers to a - ANSWERcook who specializes in making sauces In which type of pan should scrambled eggs for a breakfas...

Final Prostart 1 2023 Rated 100% Correct!! The single most important part of personal hygiene for a food handler is - correct answer washing hands Bacteria grow especially fast in the temperature range of - correct answer 70°F125°F What is a food safety management system typically designed to prevent? - correct answer foodborne illness Body language and gestures are which type of communication? - correct answer nonverbal The term "saucier" refers to a - correct answer cook who specia...

The single most important part of personal hygiene for a food handler is - ANSWERwashing hands Bacteria grow especially fast in the temperature range of - ANSWER70°F-125°F What is a food safety management system typically designed to prevent? - ANSWERfoodborne illness Body language and gestures are which type of communication? - ANSWERnonverbal The term "saucier" refers to a - ANSWERcook who specializes in making sauces In which type of pan should scrambled eggs for a breakfas...

Which of the following is an example of a butter substitute in a recipe? - ANSWERmargarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? - ANSWERcompote A recommended guideline regarding plate presentation in reference to sauces is that sauce should - ANSWERbe served around or under food Which cooking method is best for very lean fish> - ANSWERpoaching Which type of connective tissue will break down during the process of cooking meat? - ANSWERcollage...