## What are the three recommended steps to complete ProStart certification?

Feeding Dreams. Building Futures.

## Which operation is in the noncommercial foodservice segment?

Schools and health-care facilities are two types of noncommercial food service operations. In the noncommercial foodservice segment, either contract feeding or self-operators handle foodservice.

**How is math used in foodservice operations?**

Math is used for portion control, to maintain consistency in production, and to compute food cost. Mastering math leads to better results in the kitchen through accuracy and consistency.

**How much is the ProStart exam?**

$17.97

Level 1 Exam and Level 2 Exam each costs $17.97. Exams can only be purchased with PO or school credit card. Students who fail the certification exams are eligible to retake all certification exams by purchasing retest answer sheets.

### What is a ProStart class?

ProStart® is a career and technical education program that unites the foodservice industry and the classroom to teach high school students culinary skills and restaurant management principles, as well as employability skills such as communication, teamwork, professionalism and time management.

### What are the 4 major types of food service operations?

Terms in this set (4)

- Conventional. foods are purchased in different stages of preparation for an individual operation, production, distribution, and service are completely on the premises.
- Ready Prepared Food Service.
- Commissary Foodservice.
- Assembly Serve Foodservice.

**How do you calculate food cost yield?**

Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.

**What math do chefs use?**

3 Fractions, Division and Geometry Typically the cook will be required to divide whole numbers as well as fractions. Geometry is used in the presentation of food and baking. If a cook is creating a fancy layer cake, the use of rectangles, squares and circles may be necessary.

#### How do I plan a mise en place?

How to Properly Use Mise En Place

- Have your recipe handy and develop a plan.
- Gather all of your ingredients, utensils, and equipment needed.
- One by one, wash, cut, dice, chop, and measure all of your ingredients.
- Place them into appropriately sized dishes, bowls, and containers for easy grabbing.

#### What can you win in a national ProStart competition?

What Do You Win? The top five teams from the culinary and managment competitions are awarded generous educational scholarships to help further their careers in the restaurant and foodservice industry. In 2019, almost $200,000 in scholarships were awarded to winning students.

**What is the purpose of ProStart?**

**How many competencies does a ProStart student needs to complete?**

52

Students are encouraged to complete as many competencies as possible. Students must complete 52 of the 75 competencies, or 70% of the checklist, in order to earn the ProStart National Certificate of Achievement.

## What is RCF in cooking?

recipe conversion factor (RCF) To determine the recipe conversion factor, the desired yield is divided by the original yield. For instance, if you want to convert a recipe that yields six servings to one that yields nine servings, you would divide 9 by 6 to get the RCF.