Prostart level 2 final exam questions and
answers
california - Answer- the type of menu that offers breakfast, lunch, or dinner at any time of the day
consistent finished dish - Answer- is a benefit of choosing to buy a ready made product
chemical - Answer- leavener that provides product rise when making quick breads
(opening inventory+purchases)-closing inventory - Answer- how an operation determines its food cost
intermediaries - Answer- the channel of distribution, wholesalers, suppliers, and distributors
beans and meat - Answer- ingredients found in a cassoulet
cold food and cold plate presentations - Answer- foods that a garde manager is responsible for
grilled - Answer- is how a panini sandwich prepared
cooked pastas - Answer- primary ingredients in a bound salad
item food cost divided by food cost precentage - Answer- food percentage formula
poaching - Answer- cooking method that is best for very lean meats
fat - Answer- item that makes baked goods moist and keep them fresh longer
composing - Answer- process of breaking down organic material to form fertilizer
accompaniment - Answer- a small amount of potato salad would be appropriate as which type of salad (desired yield divided by original yield) x each ingredient amount - Answer- decreasing a
recipe yield formula
home fried - Answer- the traditional form of cooking breakfast potatoes that are shredded or chopped raw
allowances need to be made for waste, employee meals, and promotions - Answer- why
the cost of food NOT equal the cost of actual sold food
base, body, garnish, and dressing - Answer- four parts of a salad
sales and costs - Answer- compilation of profit and loss report
skim, whole, condensed, half & half, heavy cream - Answer- lowest to highest milk fat content
start small and look for logical opportunities - Answer- when an operation wants to buy food produced by local sources
primary - Answer- the distribution channel a farmer represents
coffee grounds and paper napkins - Answer- materials that are desirable for composting
sales promotion - Answer- offering 2for1 appetizers every Friday between 3-5pm is what market communciation
a fat is rubbed or cut into flour until the mixture is mealy or bumpy in appearances - Answer- the difference between biscuit quick bread method and other types
pineapple - Answer- raw enzyme containing fruit that dissolves gelatin
flatbreads - Answer- chapati, naan, and paratha are examples of this type of India cuisine
churrasco - Answer- the method of roasting meat on skewers over fire
milk - Answer- cholesterol can be found in this
jambalaya - Answer- food that is characteristic of southern cuisine
make a focused appeal to a distinct group of customers - Answer- the goal of target marketing
33% - Answer- food cost percentage of a projected monthly food cost $15,000 and food sales $45,000
answers
california - Answer- the type of menu that offers breakfast, lunch, or dinner at any time of the day
consistent finished dish - Answer- is a benefit of choosing to buy a ready made product
chemical - Answer- leavener that provides product rise when making quick breads
(opening inventory+purchases)-closing inventory - Answer- how an operation determines its food cost
intermediaries - Answer- the channel of distribution, wholesalers, suppliers, and distributors
beans and meat - Answer- ingredients found in a cassoulet
cold food and cold plate presentations - Answer- foods that a garde manager is responsible for
grilled - Answer- is how a panini sandwich prepared
cooked pastas - Answer- primary ingredients in a bound salad
item food cost divided by food cost precentage - Answer- food percentage formula
poaching - Answer- cooking method that is best for very lean meats
fat - Answer- item that makes baked goods moist and keep them fresh longer
composing - Answer- process of breaking down organic material to form fertilizer
accompaniment - Answer- a small amount of potato salad would be appropriate as which type of salad (desired yield divided by original yield) x each ingredient amount - Answer- decreasing a
recipe yield formula
home fried - Answer- the traditional form of cooking breakfast potatoes that are shredded or chopped raw
allowances need to be made for waste, employee meals, and promotions - Answer- why
the cost of food NOT equal the cost of actual sold food
base, body, garnish, and dressing - Answer- four parts of a salad
sales and costs - Answer- compilation of profit and loss report
skim, whole, condensed, half & half, heavy cream - Answer- lowest to highest milk fat content
start small and look for logical opportunities - Answer- when an operation wants to buy food produced by local sources
primary - Answer- the distribution channel a farmer represents
coffee grounds and paper napkins - Answer- materials that are desirable for composting
sales promotion - Answer- offering 2for1 appetizers every Friday between 3-5pm is what market communciation
a fat is rubbed or cut into flour until the mixture is mealy or bumpy in appearances - Answer- the difference between biscuit quick bread method and other types
pineapple - Answer- raw enzyme containing fruit that dissolves gelatin
flatbreads - Answer- chapati, naan, and paratha are examples of this type of India cuisine
churrasco - Answer- the method of roasting meat on skewers over fire
milk - Answer- cholesterol can be found in this
jambalaya - Answer- food that is characteristic of southern cuisine
make a focused appeal to a distinct group of customers - Answer- the goal of target marketing
33% - Answer- food cost percentage of a projected monthly food cost $15,000 and food sales $45,000
