Prostart chapter 5 Study guides, Class notes & Summaries

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 ...

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...

PROSTART CHAPTER 5 TEST REVIEW

PROSTART CHAPTER 5 TEST REVIEW 2023 What are the 5 main types of equipment used in the free flow of food? - ANS1)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? - ANS-Separate meat from bones. Common use for Chef's Knife? - ANS-All purpose Common use for Cleaver? - ANS-Chops vegetables/Meat Common use ...

PROSTART CHAPTER 5 TEST REVIEW QUESTIONS AND ANSWERS What are the 5 main types of equipment used in the free flow of food? - Answer️️ - 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? - Answer️️ -Separate meat from bones. Common use for Chef's Knife? - Answer️️ -All purpose Common use for ...

ProStart Level 2 - Chapter 5 Exam Questions and Answers

ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+ what are the 4 goals they keep buyers focused when purchasing? (287) 1. purchasing goals 2. maintaining quality standards 3. minimizing cost 4. staying competitive with others Customer-count histories (288) tracks how many customers an operation has served during specific time periods in the past. popularity index of items sold (288) identifies which menu items have been the most popular vendor deliver ...

Chapter 5 Prostart Test

Chapter 5 Prostart Test|Complete With A+ Graded Answers dry goods must be stored ___ inches off the floor on stainless steal shelves 6 inches honing regular knife maintenance. doesn't actually sharpen it mise en place to put in place 4 basic types of seasoning salt, sugar, acids, pepper herbs the leaves, stems, or flowers of a plant spices the bark, roots, seeds, buds, or berries of a plant blanching a moist-heat method of cooking that involves cooking in a...

ProStart Level 2 - Chapter 5 Exam Questions and Answers Graded A+ what are the 4 goals they keep buyers focused when purchasing? (287) 1. purchasing goals 2. maintaining quality standards 3. minimizing cost 4. staying competitive with others Customer-count histories (288) tracks how many customers an operation has served during specific time periods in the past. popularity index of items sold (288) identifies which menu items have been the most popular vendor deliver ...