ProStart Study guides, Class notes & Summaries

ProStart 1 Final Exam Review(90ish Questions)Rated 100% Correct!!

A person's ability to be believed. - Answer- Credibility A facility designed specifically to house large-scale events is a _________ - Answer- Convention Center What is the most accurate way of measuring fats? - Answer- Water Displacement What is the most appropriate method for teaching staff members the new seasonal menu? - Answer- Group Training What kind of hazards are described in Material Safety Data Sheets (MSDS)? - Answer- Chemical Who specializes in making sauces? - Answer...

Prostart Year 1 Exam Practice Questions and Answers The single most important part of personal hygiene for a food handler is - Answer️️ - 1.Washing Hands What is the combination of all the services that people need and will pay for when away from home? - Answer️️ -2. Travel and Tourism Bacteria grow especially fast in the temperature range of - Answer️️ -3. 70°F (21°C) to 125°F (52°C). What is it called when several people connect for the purpose of building relationships ...

ProStart 1 Final Exam Review 2024 Questions and Answers 100% Pass Within the noncommercial segment, foodservice is typically handled in what two ways? - Answer️️ -contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Answer️️ -quick service The most widely recognized rating service in the US is the: - Answer️️ -AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically......

Final Prostart 2 2024 Questions and Answers 100% Pass Which of the following is an example of a butter substitute in a recipe? - Answer️️ - margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? - Answer️️ -compote A recommended guideline regarding plate presentation in reference to sauces is that sauce should - Answer️️ -be served around or under food Which cooking method is best for very lean fish> - Answer️️ -poaching Which type of co...

Pro start chapter 20 Questions and Answers 100% Pass Service - Answer️️ -What restaurant and food service employees provide competitive advantage - Answer️️ -A thing that attracts a guest to one operation over another Dietary needs - Answer️️ -Special requirements people have regarding what food they can and cannot eat First-time guests - Answer️️ -Guests that are experiencing an operation for the first time and might be unfamiliar with the menu or any special touches that...

ProStart Chapter 1 Questions and Answers 100% Pass what are the two segments of the food service industry? - Answer️️ -Commercial and Non Commercial commercial - Answer️️ -restaurants catering and banquets retail stadiums airlines and cruiseships. non commercial - Answer️️ -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 hom...

Prostart Level 2 exam Questions and Answers 100% Pass Which type of Menu offers breakfast,lunch,and dinner at any time of day? - Answer️️ - Califorina Which is a benefit of choosing to buy a ready-made product? - Answer️️ -the finished dish will be more consistent Which kind of leavener provides product rise when making quick breads? - Answer️️ - Chemical How does an operation determine its food cost ? - Answer️️ -(opening inventory+ purchases)-closing inventory In a ch...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% Pass 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? - Answer️️ -Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer️️ -so that the manager can follow up with the guests and take corrective action Which ty...

Prostart level 2 final exam Questions and Answers 100% Pass california - Answer️️ -the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish - Answer️️ -is a benefit of choosing to buy a ready made product chemical - Answer️️ -leavener that provides product rise when making quick breads (opening inventory+purchases)-closing inventory - Answer️️ -how an operation determines its food cost intermediaries - Answer️️ -the cha...