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

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 risotto? - ANS Arborio What is an example...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions | updated 2023/24 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 risotto...

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...

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 PROSTART LEVEL 1 Final Exam Questions And Answers Graded To Pass!!

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q

What is the temperature range for the danger zone? - Answer-41-135 degrees F How often must the sanitizer liquid be changed? - Answer-every two hours First in, first out "fifo" is a method of - Answer-stock rotation "No one gets sick on my watch" refers to - Answer-good sanitation Hand washing is one of the first steps to food safety because - Answer-germs and bacteria are on your hands Personal hygiene is important in a food service operation because of - Answer-food ...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q