Prostart year 1 exam Study guides, Class notes & Summaries

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Already Passed 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 ris...

concept - ANSWERA restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor. contract feeding - ANSWERsituation in which an outside contractor manages and operates the employee dining facilities for a business or company self operators - ANSWERcompanies that operate their own foodservice operations travel and tourism - ANSWERThe combination of all of the services that people need and will pay for when they are away from home. This includes all of the ...

servsafe prostart exam questions and answers graded A+!!! 4 Methods to thaw food 1. Refrigerator 2. Cold running water 3.Microwave 4. as part of the cooking process 3 Ways to cool foods 1.Cut into smaller pieces 2. Put into a shallow pan 3. With and ice wand Eggs and live shellfish can be received at what temperature? 45 # 1 cause of food borne illness microorganisms Most common form of microorganisms to cause illness Bacteria 2 stage cooling temps and time 1...

ProStart Level 1 Chapter 9 Exam with 100% correct Answers Graded A+ Premises all of the property a restaurant Liability legal responsibility that one person has to another Fair Labor Standards Act Federal law that addresses the activities that young employees are allowed to do. Ensures that young people under the age of 18 do not risk their health, well-being, or educational opportunities age 16 The age at which young people can begin working unlimited hours (except in situa...

servsafe prostart exam questions and answers graded A+!!! 4 Methods to thaw food 1. Refrigerator 2. Cold running water 3.Microwave 4. as part of the cooking process 3 Ways to cool foods 1.Cut into smaller pieces 2. Put into a shallow pan 3. With and ice wand Eggs and live shellfish can be received at what temperature? 45 # 1 cause of food borne illness microorganisms Most common form of microorganisms to cause illness Bacteria 2 stage cooling temps and time 1...

ProStart Review 1 Exam Questions and Answers Graded A+ Credibility ability to be believed Saucier cook who specializes in making sauces In case of fire you should Ask "am I in danger" Illegal interview questions Birthplace, medical history, marital status Convention center Hosts large-scale special events Water Displacement Most accurate method for measuring solid fats Headwaiter Writes schedules for waitstaff, assists station chefs Material Data Safe...

ProStart Level 1 Chapter 9 Exam with 100% correct Answers Graded A+ Premises all of the property a restaurant Liability legal responsibility that one person has to another Fair Labor Standards Act Federal law that addresses the activities that young employees are allowed to do. Ensures that young people under the age of 18 do not risk their health, well-being, or educational opportunities age 16 The age at which young people can begin working unlimited hours (except in situa...

ProStart Level 1 Chapter 9 Exam with 100% correct Answers Graded A+ Premises all of the property a restaurant Liability legal responsibility that one person has to another Fair Labor Standards Act Federal law that addresses the activities that young employees are allowed to do. Ensures that young people under the age of 18 do not risk their health, well-being, or educational opportunities age 16 The age at which young people can begin working unlimited hours (except in situa...

Prostart year one exam (Chapters 1-10) questions and answers graded A+ concept A restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor. contract feeding situation in which an outside contractor manages and operates the employee dining facilities for a business or company self operators companies that operate their own foodservice operations travel and tourism The combination of all of the services that people need and will pay for when ...

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...