prostart 1 practice test questions chapter 4
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| show | chef de cuisine
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| In a European style fine dining establishment, who is in charge of explaining the menu to guests, taking their order and any table-side preparation? | show 🗑
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| show | A set of weights allows one to balance the product against a known weight.
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| show | being courteous, honest and responsible with coworkers and customers
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| show | boulanger
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| show | hat
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| The garde-manger is also known as the______________ chef. | show 🗑
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| show | personal responsibility
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| show | garde-manger
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| What is a standardized recipe? | show 🗑
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| How many fluid ounces are in a cup? | show 🗑
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| How many teaspoons are in a tablespoon? | show 🗑
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| At what temperature in Fahrenheit does water boil? | show 🗑
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| At what temperature in Fahrenheit does water freeze? | show 🗑
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| At what temperature in Celsius does water boil? | show 🗑
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| show | 0 degrees
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| What term describes the amount of space an ingredient takes up? | show 🗑
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| show | 2
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| show | weight
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| 120 milliliters is the same as what customary or standard measurement amount? | show 🗑
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| show | culinarian
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| show | edible portion
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| show | as purchased
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| When you have all ingredients measured and prepped on your counter and you are ready to cook, you have finished your ... | show 🗑
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