Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+
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Module
ProStart
Institution
ProStart
Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+
1. Which type of menu offers breakfast, lunch, or dinner at any time of day?
California
2. What is a benefit of choosing to buy a ready-made product?
The finished dish will be more consistent
3. Which kind of leaven...
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Culinary II ProStart Exam Review 17-18
Questions and Answers Graded A+
1. Which type of menu offers breakfast, lunch, or dinner at any time of day?
California
2. What is a benefit of choosing to buy a ready-made product?
The finished dish will be more consistent
3. Which kind of leavener makes quick breads rise?
Chemical
4. What is the formula for determining food cost?
(Opening inventory + Purchases) - Closing Inventory
5. In a channel of distribution, wholesalers, suppliers, and distributors are known as what?
Intermediaries
6. What ingredients are found in a cassoulet?
Beans and meat
7. What is the garde manger responsible for?
Cold food and cold plate presentations
8. What cooking method is used when making a panini?
Grilled
9. What ingredients can be used in a bound salad?
Cooked pastas
10. How are menu items calculated by the food percentage method?
Item food cost / food cost percentage
11. Which cooking method is best for very lean fish?
Poaching
12. Which item makes baked goods moist and keeps the fresh longer?
Fat
13. What is the process of breaking down organic material to form fertilizer?
Composting
14. A small amount of potato salad would be appropriate as which type of salad?
Accompaniment
, 15. What is the formula for converting a recipe?
(Desired yield/original yield) * Each ingredient amount
16. What traditional form of breakfast potatoes are shredded or chopped raw before being cooked?
Home-fried
17. Why does the cost of food sold NOT equal the cost of actual sold food?
Allowances need to be made for waste, employee meals, and promotions
18. What are the 4 basic parts of a salad?
Base, body, garnish, and dressing
19. A profit and loss report is a compilation of which 2 items?
Sales and cost
20. What is the correct progression of milk fat content from lowest to highest?
Skim, whole, condensed, half and half, heavy cream
21. What should an operation that wants to buy food produced by local sources do?
start small and look for logical opportunities
22. Which distribution channel does a farmer represent?
Primary
23. What materials are good for composting?
Coffee grounds and paper napkins
24. Offering 2-for-1 appetizers every Friday between 3:00 p.m. and 5:00 p.m. is considered which type
of market communication?
Sales promotion
25. How is the biscuit method for making quick breads different from other methods?
A fat is rubbed or cut into the flour until the mixture
26. Which raw, enzyme-containing fruit dissolves gelatin?
Pineapple
27. Chapati, naan, and paratha are names for which items used in cuisine from India?
Flatbread
28. What is the method of roasting meat on skewers over fire that is very popular in Brazil called?
Churrasco
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