Final prostart 1 2023 Study guides, Class notes & Summaries

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...

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 2023/24 | with complete solution The single most important part of personal hygiene for a food handler is - washing hands Bacteria grow especially fast in the temperature range of - 70°F-125°F What is a food safety management system typically designed to prevent? - foodborne illness Body language and gestures are which type of communication? - nonverbal The term "saucier" refers to a - cook who specializes in making sauces In which type of pan should scram...

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...

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...

ProStart 1 Final Exam Review Verified Questions And Answers 2023 Tests ProStart 1 Final Exam Review Verified Questions And Answers 2023 Tests

ProStart 1 Final Actual Exam Review 2023(90ish Questions)Rated 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 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...

ProStart 1 Final Exam Review | latest 2023/24 Within the noncommercial segment, foodservice is typically handled in what two ways? - contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - quick service The most widely recognized rating service in the US is the: - AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - slow Which segment of the restaurant and foodservic...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions 2023/2024 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? - ANS-Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - ANS-so that the manager can follow up with the guests and take corrective action Which type of rice is used for risot...