Final Prostart 2 Exam Questions and Answers Graded A+
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Course
ProStart 1
Institution
ProStart 1
Final Prostart 2 Exam Questions and Answers Graded A+
Which of the following is an example of a butter substitute in a recipe?
margarine
What can be made by simmering fresh fruits or dried fruits in a sugar syrup?
compote
A recommended guideline regarding plate presentation in referenc...
final prostart 2 exam questions and answers graded
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Final Prostart 2 Exam Questions and Answers
Graded A+
Which of the following is an example of a butter substitute in a recipe?
margarine
What can be made by simmering fresh fruits or dried fruits in a sugar syrup?
compote
A recommended guideline regarding plate presentation in reference to sauces is that sauce should
be served around or under food
Which cooking method is best for very lean fish>
poaching
Which type of connective tissue will break down during the process of cooking meat?
collagen
Which food item is often considered to be a vegetable but is actually a fruit?
tomato
One of the best potatoes for baking is a
russet
Emailing information to college students about the coffee shop on campus is an example of
direct marketing
Lean doughs contain very little or no
sugar and fat
What is the required internal temperature that poultry stuffing must reach?
155*F
Employees covered under the FLSA who must be paid a minimum wage and overtime for working
over 40 hours are classified as
non-exempt
Vanilla sauce, gelatin, and whipped cream are combined to make which dessert filing?
bavarian cream
A restaurant uses the food cost percentage method to price its menu. With a food cost percentage of
30% for each dish, what should the menu price be for an entree with a raw food cost fo $4.00?
13.33
, The process of breaking down organic material to form fertilizer is known as
composting
Which process is used to remove harmful bacteria from milk?
pasteurization
Which mixing method is used to prepare a high ratio cake
two-stage
Which of the following costs are most impacted by business volume
labor
What are the main ingredients in ganache?
chocolate and cream
Which type of legume is most often used to prepare hummus?
garbanzo
Most recipes are based on which size of egg?
large
Which kind of chicken meat is low in calories and fat content?
white
Using the food cost percentage method, which item would be divided by the food cost in order to
calculate menu price?
food cost percentage
What does the term "natural" mean when applied to fresh produce?
the term is legally meaningless
Which type of training ensures that all employees receive the same information?
group training
Employees learn how to perform the duties of another job within the operation in
cross training
Which grain is used to create grits?
corn
In a channel of distribution, wholesalers, suppliers, and distributors are considered to be
intermediaries
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