Prostart 1 MP1 Exam |Complete Questions
with correct Answers Graded A+
Hospitatlity
Services people use and recieve when away from home
Haute Cuisine
Elaborate/refined system of food preperation
Julia Child
Popularized Freqnch Cuisine/techniques through television/books
Georges August Escoffier
Tranisition Carême haute cuisine into contemporary cuisine
Describe the different types of resturant segments
Family dining, casual dining, fine, quick service (fast food), quick causal
When did quick-service restaurants first begin to expand rapidly?
1940-1950
The nineteenth-century gold rush in California inspired which new food serving style?
Cafeteria, assembly-line
Time Management
Using tools to increase person's efficiency/productivity
Delegating
Spliting up tasks to be more efficient
Executive Chef
oversee entire kitchen, supervising kitchen staff purchase food/make decision
General Manager
planing, direction & coordination: hiring, promoting, terminating
Sous Chef
responsible when EC gone, lends knowledge
Server
Greet guest, take/service orders, deliver bill
Host/Hostess
seat them, anser calls
, Banquet Cheff
Catered parties, loading operations/clubs
Describe skills needed for effective time management
Planning
Goal Setting
Setting
Priorities
Delegating
Body Language
body cues without talking
Communication
Act of expressing info to someone by verbal/nonverbal
Semantics
Clear Understanding
Jargo
Buzzwords, slang, technical language
What are qualities of effective speakers
anser 5w's and 1 H
Describe how to be an effective listeners
Eye contact
Lean in
Don't interrupt
Nod
Appropratie facials
Ask questions
Food Borne Illnesses
Disease transmitted to people by food
Food Borne Illness Outbreak
2 or more people get same illness after eating same food
Pathogens
Harmful bacteria
TCS Food
Temperature control for safety
with correct Answers Graded A+
Hospitatlity
Services people use and recieve when away from home
Haute Cuisine
Elaborate/refined system of food preperation
Julia Child
Popularized Freqnch Cuisine/techniques through television/books
Georges August Escoffier
Tranisition Carême haute cuisine into contemporary cuisine
Describe the different types of resturant segments
Family dining, casual dining, fine, quick service (fast food), quick causal
When did quick-service restaurants first begin to expand rapidly?
1940-1950
The nineteenth-century gold rush in California inspired which new food serving style?
Cafeteria, assembly-line
Time Management
Using tools to increase person's efficiency/productivity
Delegating
Spliting up tasks to be more efficient
Executive Chef
oversee entire kitchen, supervising kitchen staff purchase food/make decision
General Manager
planing, direction & coordination: hiring, promoting, terminating
Sous Chef
responsible when EC gone, lends knowledge
Server
Greet guest, take/service orders, deliver bill
Host/Hostess
seat them, anser calls
, Banquet Cheff
Catered parties, loading operations/clubs
Describe skills needed for effective time management
Planning
Goal Setting
Setting
Priorities
Delegating
Body Language
body cues without talking
Communication
Act of expressing info to someone by verbal/nonverbal
Semantics
Clear Understanding
Jargo
Buzzwords, slang, technical language
What are qualities of effective speakers
anser 5w's and 1 H
Describe how to be an effective listeners
Eye contact
Lean in
Don't interrupt
Nod
Appropratie facials
Ask questions
Food Borne Illnesses
Disease transmitted to people by food
Food Borne Illness Outbreak
2 or more people get same illness after eating same food
Pathogens
Harmful bacteria
TCS Food
Temperature control for safety
