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Prostart Packet 81-100

Authored by Tahonni Miley

Education

9th - 12th Grade

Used 1+ times

Prostart Packet 81-100
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20 questions

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1.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

Formula

Procedure

Ingredients list

Baker's percentage

2.

MULTIPLE CHOICE QUESTION

10 sec • 3 pts

Mirepoix is a mixture of chopped vegetables containing...

25% onions, 50% carrots, 25% celery

45% onions, 25% carrots, 30% celery

45% onions, 30% carrots, 25% celery

50% onions, 25% carrots, 25% celery

3.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

Executive

Sous

Banquet

Pastry

4.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water 171F (77C)?

15

30

45

60

5.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

Infrared

Radiation

Conduction

Convection

6.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

The four basic parts of a salad are dressing, garnish...

Bound, and base

Base, and body

Body, and stalk

Lettuce, and cheese

7.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

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

Milk

Poultry

Beef

Shellfish

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