Culinary 2 prostart - Study guides, Class notes & Summaries

Culinary 2 prostart Exam Latest Update...

Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 1. Which type of menu offers breakfast, lunch, or dinner at any time of day? California 2. What is a benefit of choosing to buy a ready-made product? The finished dish will be more consistent 3. Which kind of leavener makes quick breads rise? Chemical 4. What is the formula for determining food cost? (Opening inventory + Purchases) - Closing Inventory 5. In a channel of distribution, wholesalers, supp...

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...

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...

Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 1. Which type of menu offers breakfast, lunch, or dinner at any time of day? California 2. What is a benefit of choosing to buy a ready-made product? The finished dish will be more consistent 3. Which kind of leavener makes quick breads rise? Chemical 4. What is the formula for determining food cost? (Opening inventory + Purchases) - Closing Inventory 5. In a channel of distribution, wholesalers, supp...

Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 1. Which type of menu offers breakfast, lunch, or dinner at any time of day? California 2. What is a benefit of choosing to buy a ready-made product? The finished dish will be more consistent 3. Which kind of leavener makes quick breads rise? Chemical 4. What is the formula for determining food cost? (Opening inventory + Purchases) - Closing Inventory 5. In a channel of distribution, wholesalers, supp...

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...