Culinary arts 1 final - Study guides, Class notes & Summaries

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% Accurate 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? - ANSWERFill out the applicable OSHA fo...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% CorrectCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% CorrectCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% Correct 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? - ANSWER Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should t...

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? - Answer-Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer-so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer-Arborio What is an example of an open-ended questi...

NC Culinary Arts & Nutrition 1 Final Exam; Questions and Answers 100% Correct cross-contamination Correct answer-the movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination Correct answer-when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli Correct answer-foodborne illness associated with raw ground beef and undercooked meat

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% Pass 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? - Answer️️ -Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer️️ -so that the manager can follow up with the guests and take corrective action Which ty...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q

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? - ANSWER Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - ANSWER so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - ANSWER Arborio What is an example of an open-ended que...

CULINARY ARTS 1 FINAL EXAM QUESTIONS WITH COMPLETE SOLUTIONS

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? - ANSWERFill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - ANSWERso that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - ANSWERArborio What is an example of an open-ended questi...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions with Complete Solutions 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? - Correct Answer Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Correct Answer so that the manager can follow up with the guests and take corrective action Whi...