ProStart Review 1 Exam Questions and Answers Graded A+
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Course
ProStart 1
Institution
ProStart 1
ProStart Review 1 Exam Questions and Answers Graded A+
Credibility
ability to be believed
Saucier
cook who specializes in making sauces
In case of fire you should
Ask "am I in danger"
Illegal interview questions
Birthplace, medical history, marital status
Convention center
...
prostart review 1 exam questions and answers grade
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ProStart Review 1 Exam Questions and
Answers Graded A+
Credibility
ability to be believed
Saucier
cook who specializes in making sauces
In case of fire you should
Ask "am I in danger"
Illegal interview questions
Birthplace, medical history, marital status
Convention center
Hosts large-scale special events
Water Displacement
Most accurate method for measuring solid fats
Headwaiter
Writes schedules for waitstaff, assists station chefs
Material Data Safety Sheet
Information about chemicals used in the operation that may be hazardous
U.S. Extra Fancy
Highest grade of fresh fruits
Penetration thermometer probe
Used to measure internal temp. of meats
Roux
Mixture of equal parts flour and fat
Cream soup
Considered a "thick" soup
Equal Employment Opportunity Commission
Enforces laws that anyone has a fair chance at receiving a job, despite race, sex, etc.
Mandoline
Manual stainless steel slicer with adjustable blades
, Corn, peas
Example of a seed vegetable
China Cap
Used for straining soups, stocks, and other liquids
1 Lb
Equals 2.2 Kilograms
HAZCOM training
Training on dangerous chemicals in the workplace
Desired yield ÷ Original Yield=
Conversion Factor
Edible Portion ÷ As Purchased amount=
Percent Yield
Food and Drug Administration
Responsible for enforcement of food safety regulation
Carrot, Beet, radish
Examples of root vegetables
If a customer has a problem
The manager should take responsibility
Poaching
Moist heat cooking method
Roasting
Dry heat cooking method
Mother Sauces
5 Grand Sauces
American Service
Food is arranged on plates in the kitchen and brought directly to the guest.
HACCP or Hazard Analysis Critical Control Point
Seven principles of keeping food safe
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