ProStart 1

ProStart l Exam Questions and Answers Graded A+ For a server taking guests' orders, which question would demonstrate the most professional approach? "What may I get for you?" What is the most important factor in a customer's decision to return to an establishment? Customer service Hummus is a dip made of what? chick peas The primary reason for providing good customer service is to attract and keep customers Guests who arrive at a restaurant just before closing should...

ProStart I National Test with complete solutions Graded A+ Commercial Segment of Hospitality Industry For Profit businesses Non-commercial Segment of the Hospitality Industry Not for profit. i.e., jails, schools, hospital Epicurean A person with a refined taste for food and wine Culinarian One who has studied and continues to study the art of cooking The first coffee house Oxford England Catherine de Medici Introduced the fork to France Fred Harvey/ Harvey Ho...

ProStart I Exam Review 17-18 Questions and Answers 1.Define credibility. a person's ability to be believed 2.Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members group training 3.Define saucier. cook who specializes in making sauces 4.What should an employee immediately do when a fire occurs Ask 'Am I in danger?' 5.Which question is illegal to ask in an interview Where were you born? ...

Prostart Foods Level 1 Test The single most important part of personal hygiene for a food handler is...? washing hands What is the combination of all the services that people need and will pay for when away from home? Travel and tourism Bacteria grow especially fast in the temperature range of..? 70F-125F (or 40F-135F) What is it called when several people connect for the purpose of building relationships that may result in career advancement? networking After 4 hours of...

Prostart 1 Unit 1 Exam with correct Answers Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? Casual dining full-service Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by opening the first restaurant Chapter 1: Which operation is in the noncommercial foodservice segment? Hospital cafeteria Chapter 1: All the services that people use and receive when they are away from home are known as hos...

ProStart 1 Test Review Part 1 Questions and Answers Graded A+ What did Catherine De Medicic contribute to the restaurant industry Fork and silverware What type of facility is used to house large-scale special events Convention centers Which employees work outside of the public space? Back of the house What is the significance of The Harvey House? First chain restaurant What is the most important thing a manager can do to prevent having parasites in food? Purchase food f...

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), quic...

Chapter 1 - Prostart 1 Study Guide Graded A+ Why do people eat at restaurants or food service operations? For enjoyment or entertainment. What is the percentage of commercial vs. noncommercial in the foodservice segment? Commercial 80% Noncommercial 20% A & W Roy Allen & Frank Wright White Castle The first chain for fast food restaurants What is the largest fully enclosed retail and family entertainment complex in the U.S.? Mall of America Quick service Order and ...

Chapter 5 Prostart Test|Complete With A+ Graded Answers dry goods must be stored ___ inches off the floor on stainless steal shelves 6 inches honing regular knife maintenance. doesn't actually sharpen it mise en place to put in place 4 basic types of seasoning salt, sugar, acids, pepper herbs the leaves, stems, or flowers of a plant spices the bark, roots, seeds, buds, or berries of a plant blanching a moist-heat method of cooking that involves cooking in a...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+ A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? so that the manager can follow up with the guests and take corrective action Which type of rice is used for ris...