ProStart Level 1 final exam with correct answers

ProStart Level 1 final exam with correct answers an earring in food is an example of what type of contamination? physical why are new potatoes ideal for boiling, steaming, and roasting? low starch, high moisture in a SMART goal what does the S stand for? specific Heat transfer through direct.. conduction sauce made from veal, chicken, or fish stock and a roux veloutte to identify with a persons feelings or thoughts empathy why should bananas and avocados be stored separately form other fruits? they emit ethylene gas a man gets drunk in a bar and hurts another. the hurt person and sue the bar under what law? Public safety what is a TCS food? any food that must be stored below 41 degrees or higher than 135 degrees the highest USDA grade for fresh fruit is us extra fancy what is the main reason for using herbs and spices to enhance and add flavor what does a rotisseur do? roast which is used for straining soups, stocks, and other liquids? china cap which type of temp probe is best for temping a steak penetration on a job application, which answer is appropriate when asked about desired compensation open what is the best option for safely thawing food move to refrigerator which substance found in green potatoes and potato sprouts can be poisonous? solanine what is cross contamination? spreading of pathogens from one food surface to another a person's ability to be believed is known as credibility what should an emergency plan include floor plans, emergency phone number, evacuation routes which station does the garde manager section of the kitchen include salad station hydroponic farming allows produce to be what? grown year round poaching is what type of cooking method moist heat the first step in problem solving is defining the problem an employee appraisal is a evaluation of a persons work over a given time period an example of cookware with two handles used for boiling and simmering foods is the stock pot what should an employee do immediately when a fire occurs ask themselves if they are in danger what type of training method would be appropriate for training servers about new menu items group training a guest complains about the wait, the host says " it's not my fault. It's the kitchen's." why is this wrong? idk help when slurs about a person's race interferes with the person's work performance, it is known as what? harassment which job search tool is a collection of samples that highlight interests talents, and studies? portfolio informing employees of job safety and health protection is the responsibility of who? the employer what is a bouquet garni? a bag or bundle of fresh herbs which sauce base acts as a thickener and is made of equal parts of cooked fat and flour? roux why should the manager be notified of all guest complaints? to follow up and take corrective action the process of removing cool, hard fat from the surface of stock is known as? degreasing which utensil should be used to serve meatballs solid spoon which food surface employee works outside the public space? dishwasher in order to explain the expectations of a job to a new employee, a manager should use what? training and planned messages how and where should tubers be stored? in a cool dry place what is the purpose of a bain-marie? to keep food hot which hazard are described in the MSDS? chemical the single most important part of personal hygiene is what?