ProStart Review 1 Exam Questions and Answers Graded A+

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 Calibration nut Part of the bimetalic stemmed thermometer used for calibration Orzo Pasta that is small, grain shaped, and used in soups Pastry Chef Responsible for preparation of breads and desserts Reflective listening When a waiter repeats a guests words in a slightly different way to show they are listening and understand Recipe Yield Number of portions a recipe makes Hydroponic farming Produce grown in hothouses making produce available year round Garde Manger Workstation that prepares cold foods Time and Temperature Needs to be controlled in order to ensure food safety RICE method How to treat a sprain: Rest, Ice, Compression, Elevation Solid Spoon Good for serving dishes with a sauce such as meatballs in marinara Guests who speak a foreign language or cannot read Pictures on the menu benefit these people Fingernails should be kept Short and unpolished Interest Servers can use body language such as leaning in to show this White Castle First quick service restaurant in the USA