Prostart chapter Samenvattingen, Aantekeningen en Examens
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Prostart Chapter 4 Latest Update 100% Pass
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Prostart Chapter 4 Latest Update 100% 
 
Pass 
 
6 attributes of a culinary professional knowledge, skill, taste, judgment, dedication, pride, 
respect, and personal responsibility 
 
Culinarian One who has studied and continues to study the art of cooking 
 
5 basic taste salt 
 
sour 
bitter 
 
sweet 
umami (savory) 
 
Garde-manger means "keeper of the food" in French also known as pantry chef. It refers as 
well to a cool, well-ventilated area where cold dishes are prepared and other foods ...
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ProStart Chapter 1 Questions and Answers with Certified Solutions
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ProStart Chapter 1 Questions and 
Answers with Certified Solutions 
 
what are the two segments of the food service industry? Commercial and Non Commercial 
 
commercial restaurants 
 
catering and banquets 
retail 
stadiums 
airlines and cruiseships. 
 
non commercial schools 
 
military bases 
healthcare facilities 
business and industries 
clubs and member-based facilities 
 
a combination of all the services that people need and will pay for when they are away from 
home travel and tourism 
...
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Prostart Chapter 19 Latest Update Graded A+
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Prostart Chapter 19 Latest Update 
 
Graded A+ 
 
strengtheners Provide stability and ensure that a baked item doesn't collapse when it is 
removed from the oven. 
 
gluten a protein found in flour that, when baked, helps provide the firm structure and light, 
even texture needed in bread production. the more bakers mix, work, and knead yeast doughs, 
the more the gluten becomes elastic and stretchy. 
 
all purpose flour a flour made from a blend of different varieties of wheat that is used for...
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PROSTART CHAPTER 5 TEST REVIEW QUESTIONS WITH VERIFIED ANSWERS
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PROSTART CHAPTER 5 TEST REVIEW 
QUESTIONS WITH VERIFIED ANSWERS 
 
What are the 5 main types of equipment used in the free flow of food? 1)Receiving- Tables/ 
Utility Carts 
2)Storage- Shelving/Refrigerators 
3)Pre-preparation- Knives/Measuring untensils 
4)Food Prep- Cutters/Steamers 
5)Holding and Serving- Coffee maker/food warmer/ Ice machine 
 
Common use for Boning Knife? Separate meat from bones. 
 
Common use for Chef's Knife? All purpose 
 
Common use for Cleaver? Chops vegetables/Meat ...
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ProStart Chapter 16 Sandwiches and Pizza Latest 2024 Graded A+
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ProStart Chapter 16 Sandwiches and 
Pizza Latest 2024 Graded A+ 
 
Cold Sandwich Sandwich that consists of two slices of bread or two halves of a roll, a 
spread, and a fi lling. The 
choices for fi llings are many, the most common being meat and cheese or a salad, such as egg 
salad or tuna 
 
salad. 
 
Submarine Sandwich This usually refers to a cold sandwich served on a long, sliced roll with 
one or more types 
of cheese, meat, lettuce, tomato, onion, and various other toppings. These sandwi...
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PROSTART CHAPTER 7 RATED A+
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PROSTART CHAPTER 7 RATED A+ 
 
Communication A process through which you send messages to and receive messages from 
others. 
 
Verbal communication Communication that uses written or spoken words. 
 
Non-Verbal communication This type of communication includes physical actions and body 
language. It is a part of the message that does not contain words 
 
Historical information Records of past projects that are used to assist in planning future 
projects. 
 
Action-required information Some acti...
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ProStart Chapter 1Exam Questions and Answers
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ProStart Chapter 1Exam Questions and Answers
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Prostart Chapter 3 Latest Version 100% Pass
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Prostart Chapter 3 Latest Version 100% 
 
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Liability Legal responsibility one person has to another 
 
OSHA; what does it enfore? Occupational Safety & Health Administration; enforces safety 
 
MSDS; what info is on it? Material Safety Data Sheet; describes hazards of chemicals in 
restaurants 
 
Safety Audit Level of safety in an operation; safety inspection of facilities 
 
4 Safety Audits Facilities, equipment, employee practices, management practices 
 
Purpose of emergency plan Prote...
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PROSTART CHAPTER 5 TEST REVIEW 2024 LATEST QUESTIONS & ANSWERS SOLVED 100% CORRECT!
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What are the 5 main types of equipment used in the free flow of food? - Answer-1)Receiving- Tables/ 
Utility Carts 
2)Storage- Shelving/Refrigerators 
3)Pre-preparation- Knives/Measuring untensils 
4)Food Prep- Cutters/Steamers 
5)Holding and Serving- Coffee maker/food warmer/ Ice machine 
Common use for Boning Knife? - Answer-Separate meat from bones. 
Common use for Chef's Knife? - Answer-All purpose 
Common use for Cleaver? - Answer-Chops vegetables/Meat 
Common use for Fillet? - Answer-Cutt...
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Prostart Chapter 4 Study Guide with complete solutions
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Prostart Chapter 4 Study Guide
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