Final prostart 1 stuvia - Study guides, Class notes & Summaries

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 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...

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...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% Accurate 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 fo...

ProStart LEVEL 1 Final Exam Questions & Answers 100% CorrectProStart LEVEL 1 Final Exam Questions & Answers 100% CorrectProStart LEVEL 1 Final Exam Questions & Answers 100% CorrectProStart LEVEL 1 Final Exam Questions & Answers 100% CorrectA server can best minimize mistakes when taking a table side order by - ANSWERRepeating orders back to the guest before taking them to the kitchen. Why should the manager be notified of all guest complaints? - ANSWERso that the manager can follow up wit...

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 Final Level 1 Question and Answers 100% AccurateProstart Final Level 1 Question and Answers 100% AccurateProstart Final Level 1 Question and Answers 100% AccurateProstart Final Level 1 Question and Answers 100% Accurate Which variety of potato is often irregularly shaped? - ANSWERall-purpose As potatoes age, their starch content - ANSWERincreases Who is the author of De Re Coquinaria, one of the earliest know cookbooks? - ANSWERApicius An association of people with similar int...

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...

Credibility is another word for? - ANSWERa persons ability to be believed what is the most appropriate method for training staff over a season menu? - ANSWERgroup training what does a saucies do? - ANSWERcook who specializes in making sauces what is the first thing an employee should do when a fire occurs? - ANSWERask am i in danger what is an illegal question to ask in an interview? - ANSWERif you have been arrested what type of facility is designed specifically to house large sc...

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 recognized rating service in the US is the: - ANSWERAAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - ANSWERslow Which segment of the restaurant and foodservice industry provides food ...