Prostart Level 1 (Part 2)

Mirepoix is a mixture of chopped vegetables containing

The primary reason for seasoning a dish is to

Which type of soup is considered a thick soup

Which type of thickener uses cornstarch mixed with cold liquid?

Which product type must meet Grade A standards to be acceptable for receiving

Boiling an egg in water is an example of what type of heat transfer

The four basic parts of a salad are dressings, garnish

Where should chemicals be stored?

What should an employee do immediately when a fire occurs

What is typically cooked in a wood fired kiln?

A recipe calls for 10lbs of trimmed cauliflower. If the yield is 55%, how many lbs of cauliflower should be ordered?

Which of the following food items is a hot, open faced italian pie?

The maximum temperature at which loose salad greens may be stored is

At a formal dining establishment, who is responsible for the overall management of service

The first step in resolving a customer complaint is to

Which vinegar has a neutral flavor?

The primary reason for using herbs and spices is to

How many hours will it take a pathogen in the TDZ to grow to levels high enough to make someone sick?

A binding agent in mayonnaise is

An aromatic vegetable broth used to poach fish and/or vegetables is known as

What is the best way to ensure that portion sizes are the same from day to day to for a given dish?

The primary function of OSHA is to

What is the combination of knowledge, skills, attitudes and behaviors a person shows while interacting with others?

What is the recommended cooking method for bite sized pieces of food?

While bread is edible container, it also provides

What is it called when the internal temperature continues to rise after removing steaks from the grill?

Which class of fire extinguisher should be used to extinguish a deep fryer after the power has been turned off?

Deck, rotary and convection are all examples of which type of equipment?

Which type of chef would typically be responsible for the baking production?

In baking, a standardized recipe for a bakery product is known as

The three forms of food contamination are

Which of the following grips is designed to protect the user's thumb when using a chef's knife?

Which of the following is an example of the front of the house employee

TCS food must be thrown out after spending a maximum of how many hours in the TDZ

What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid?

What the six conditions that pathogens need to grow?

Which cooking method is often used to prepare vegetables for later service?

An effective method of denying pests access to an operation is to

A server can BEST minimize mistakes when taking a table side order by

What must employers do to meet the Hazard Communication Standard (HAZCOM)?

Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?

Which ingredient provides stability and prevents baked items from collapsing

Which agency is responsible for the enforcement for the food safety regulations?

When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171F

Which of the following types of holding equipment is insulated and designed to hold sheet pans?

What type of classical knife cut should be used on a leafy vegetable

when preparing a recipe designed for a conventional oven in convection oven, the temperature should be

After a job interview, an applicant should