ProStart Year 1 Chapter 9

Jul 20, 2012

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ProStart Year 1 Chapter 9

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1. ProStart Year 1 Chapter 9 Salads and Garnishes

ProStart Chapter 2 Year One

Clean . Free of visible soil such as dirt, dust or food waste.. Cross Contamination. Transfer of harmful microorganisms to foods by human hands, utensils, equipment or directly from another food.. First In First Out FIFO. Stock rotation and storage principle of using older items before new ones..

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@ ProStart

@ ProStart. / ProStartProgram. / ProStartProgram. NRAEF.org / ProStart. / ProStartProgram. ProStart National Certificate of Achievement. Benefits of the ProStart National Certificate of Achievement. Articulation Agreements.

445 views • 32 slides

ProStart Year One Chapter 12

Break even point. Revenue level at which an operation neither earns a profit nor suffers a loss.. Fixed Cost. Expense that does not change with sales volume. Food Cost. Cost found by adding all requisitions from the storeroom to daily purchases. Food Cost Percentage. Food cost divided by sales. For

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@ ProStart

@ ProStart. / ProStartProgram. / ProStartProgram. NRAEF.org / ProStart. / ProStartProgram. Foundations of Restaurant Management & Culinary Arts Curriculum and Exam Administration. Foundations of Restaurant Management and Culinary Arts (FRMCA). Comprehensive coverage

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@ ProStart

@ ProStart. / ProStartProgram. / ProStartProgram. NRAEF.org / ProStart. / ProStartProgram. 2013 Invitational Student Practice Session Management Competition Caitie Eggl National ProStart Coordinator November 16, 2012. Why Participate. Scholarship opportunities

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Year Two Chapter 9

Year Two Chapter 9. Standard Accounting Practices. Bellwork. You are investigating a possible restaurant to purchase. What would you like to know or be shown to help you make that decision? Take five minutes to discuss with the group at your table.

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PROSTART

PROSTART. Getting Ready For Competition. Begin With the End in Mind. Key components Teamwork Menu Knife skills Organization Sanitation & Safety. Teamwork. Teams How to form? Captains - must be the driving force, strong culinary skills, responsible Team dynamics. Menu. Selection

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ProStart Year 1 Chapter 10

ProStart Year 1 Chapter 10. Business Math. Real-World Math. * Which mathematical operations(s) is/are required in the following situations? Key A=Addition S=Subtraction M=Multiplication D=Division

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CHAPTER 1 9

CHAPTER 1 9. VIRUSES. OVERVIEW. Viruses called bacteriophages can infect and set in motion a genetic takeover of bacteria, such as Escherichia coli Viruses lead “a kind of borrowed life” between life-forms and chemicals

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Year 9

Year 9. Aspiration. ‘If you can dream it, you can do it´ Walt Disney Company Staff Handbook Beware this module could change your future!! The key to success is hard work, knowing what you want out of life and striving to be the ‘best you can be´

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YEAR 9

SUMMER 2014. YEAR 9. Key Terms: slavery; industrial revolution, child labour, abolitionist, racism, war of attrition, deadlock, democracy, dictatorships, protesting, Schlieffen Plan, trench warfare, treaty, stalemate, no man’s land. History Final= 7 5minutes with 3 sections.

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CHAPTER 9-1

CHAPTER 9-1. KINGDOM PROTISTA. A. WHAT ARE THEY? Page 230. Single or many celled - may live in colonies Live in moist or wet environments Eukaryotic Great variety Plant like (producers) Animal like (consumers) Fungi like (decomposers). B. Plant like protists. Algae

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Year 9

Year 9. Space; the final frontier. Today; 4 th June. Lesson 1; The Solar System. Postbox. Postbox. The solar system. There are 8 planets and one dwarf planet in our solar system. Mercury, Venus, Earth, Mars, Jupiter, Saturn, Uranus, Neptune and Pluto .

1.27k views • 111 slides

Foundations Chapter 4 ProStart Level 1

Foundations Chapter 4 ProStart Level 1. Part 4 AP/EP Key Terms: AP: As Purchased EP: Edible Portion. AP – As Purchased: The total weight or amount of a product before trimming. EP – Edible Portion: The weight or amount of product after trimming. AP and EP Yields.

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Chapter 9 [1]

Chapter 9 [1]. Patient Safety. Introduction. Patient safety comprises the reporting, analysis and prevention of adverse healthcare events and medical error. Scary Facts: Patient-Safety related incidents cause harm in between 3% and 17% of hospital inpatients [4]

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ProStart Chapter 2 Year One

ProStart Chapter 2 Year One. Preparing and Serving Safe Food. Foodborne Illness. Illness carried or transmitted to people by food. Outbreak: 2 or more people get sick after eating the same food. Impact on Restaurant. Loss of customers and sales Loss of prestige and reputation

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ProStart Year 1 Chapter 12

ProStart Year 1 Chapter 12. Controlling Foodservice Costs. Ways to Express Revenue. Total Dollar sales Total Dollar sales by category (beverage, seafood, steak, etc.) Sales Price Average dollar sales per customer, per server, and per seat Quantity of items sold Average number of items sold

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ProStart Year One Chapter Three

ProStart Year One Chapter Three. Preventing Accidents and Injuries. Accident. Unplanned, undesirable event that can cause major property damage, injuries or fatalities, lost time from work and disruptions of work. Cardiopulmonary Resuscitation (CPR).

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ProStart Year One Chapter Three

ProStart Year One Chapter Three. Preventing Accidents and Injuries. Safety and the Law. It is the responsibility of the restaurant and all of its employees to provide safe food and shelter for its guest It is also the right of everyone employee to expect to work on a safe premises

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@ ProStart

@ ProStart. / ProStartProgram. / ProStartProgram. / GoProStart. Preparing Students for Culinary Competition 2019. Overview and Rules. Team members Equipment Menu Timeframe Areas of Evaluation Disqualifications Penalties Tips. Team members.

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@ProStart

@ProStart. /ProStartProgram. /ProStartProgram. ChooseRestaurants.org. /GoProStart. Preparing Students for Management Competition 2019. Management Competition Overview. Consists of: A minimum of 2 members and maximum of 4 members An optional Team Manager One ProStart Educator

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ProStart 1 – Chapter 12

ProStart 1 – Chapter 12. Building a Successful Career in the Industry. Skills Needed for a Successful Career. Communication & Teamwork Positive Attitude Willingness to Learn Technology Skills Math Skills Analyzing and Problem Solving Knife and Equipment Skills Food Safety Knowledge

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