culinary prostart |Complete Questions with A+ Graded Answers

culinary prostart |Complete Questions with A+ Graded Answers define semantics when intended meaning is not clear what must employers do to meet the HAZCOM? notify and train employees about dangerous chemicals in the workplace define percent yield actual yield divided by the oretical yield times 100 define onboarding the process that a company uses to integrate new employees into an organization define amenity service or product provided to guests for their convenience define jargon buzzwords, slang a mother sauce tomato which training ensures all employees receive the same information? group when a manager identifies with an employees feelings or thoughts, the manager is practicing what? empathy which type of rice is used for risotto? Arborio Marie-Antoine Carême was credited w what? introducing refined recipes, fine dining, and silverware to France a foodservice organization that works to hire individuals with different backgrounds, religious and experiences appreciates what? diversity how do you find the yield? party divided by serving amount what is the best way to ensure that portion sizes are the same from day to day for a given dish? use standardized recipes the part of a grain karnal that contains most of the starch and protein is the endosperm the spread of pathogens from one surface or food to another is called what? cross-contamination a stress-reduction plan should include what? healthy eating, regular exercise, and regular sleep TCS food just be thrown out after spending a maximum of how many hours in the temperature danger zone? 4 what should an emergency plan include? how and when employees should respond to emergencies Beef must have a USDA inspection mark and must comply with USDAgrade standards to be acceptable or receiving potatoes should've stores in a cool, dry place at temperatures ranging from 45 F to 55 F why should the manager be notified of all guest complaints? so that the manager can follow up with the guest and take corrective action Poaching is an example of cooking which type of heat? moist which type of knife is also known as scimitar? butcher a stereotype generalization made by an individual about a particular group that regards all members as the same the staff me member who is responsible for service throughout the dining room is the headwaiter before being stored, a stock must be cooled to at least 41 F