Prostart final stuvia - Study guides, Class notes & Summaries

Prostart Final Questions and Answers 100% VerifiedProstart Final Questions and Answers 100% VerifiedProstart Final Questions and Answers 100% VerifiedProstart Final Questions and Answers 100% VerifiedProstart Final Questions and Answers 100% Verified 5 - ANSWERSHow many mother sauces are there? Pizza - ANSWERSWhat is a hot, open faced Italian pie? Throw out garbage quickly - ANSWERSWhat is an effective method to denying pests access to an establishment? Eating right and getting exerc...

ProStart 1 Final Exam Review Questions and Answers 100% AccurateProStart 1 Final Exam Review Questions and Answers 100% AccurateProStart 1 Final Exam Review Questions and Answers 100% AccurateProStart 1 Final Exam Review Questions and Answers 100% AccurateWithin the noncommercial segment, foodservice is typically handled in what two ways? - ANSWERcontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - ANSWERquick service The most wi...

Prostart level 2 final exam () Questions & Answers (Graded A)Prostart level 2 final exam () Questions & Answers (Graded A)Prostart level 2 final exam () Questions & Answers (Graded A)california - ANSWERthe type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish - ANSWERis a benefit of choosing to buy a ready made product chemical - ANSWERleavener that provides product rise when making quick breads (opening inventory+purchases)-closing invento...

Final Prostart Questions and Answers 100% Correct Final Prostart Questions and Answers 100% Correct Final Prostart Questions and Answers 100% Correct Final Prostart Questions and Answers 100% Correct 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 lang...

ProStart 1 Final Exam Review| 100 Questions and Answers| 100% Verified ProStart 1 Final Exam Review| 100 Questions and Answers| 100% Verified ProStart 1 Final Exam Review| 100 Questions and Answers| 100% Verified ProStart 1 Final Exam Review| 100 Questions and Answers| 100% Verified Within the noncommercial segment, foodservice is typically handled in what two ways? - ANSWER contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - ANSW...

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...

ProStart FiProStart Final Exam Questions and Answers 100% AccurateProStart Final Exam Questions and Answers 100% AccurateProStart Final Exam Questions and Answers 100% Accuratenal Exam Questions and Answers 100% Accurate A person's ability to be believed. - ANSWERSCredibility A facility designed specifically to house large-scale events is a _________ - ANSWERSConvention Center What is the most accurate way of measuring fats? - ANSWERSWater Displacement

ProStart I--Final Exam Study Questions and Answers (Scored AProStart I--Final Exam Study Questions and Answers (Scored AProStart I--Final Exam Study Questions and Answers (Scored AProStart I--Final Exam Study Questions and Answers (Scored A Within the noncommercial segment, foodservice is typically handled in what two ways? - ANSWERcontract feeding and self operating which type of restaurant requires a guest to pay before the food is served? - ANSWERquick service the most widely recognize...

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...

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...