©THESTAR 2024/2025 ALL RIGHTS RESERVED.
Prostart Level 2 Exam Questions And
Correct Answers 100% Verified.
What is the required internal temperature that poultry stuffing must reach? - Answer✔165
Which of the following is an example of a butter substitute in a recipe? - Answer✔margarine
Employees learn how to perform the duties of another job within the operation in - Answer✔cross-
training
Which of the following labels indicates the highest quality of butter? - Answer✔grade AA or A
Which of the following breakfast meats would shrink the most during cooking? - Answer✔bacon
Regularly running out of a menu item is the result of a failure in which step of the purchasing cycle? -
Answer✔determining what needs to be purchased
In order to lower cholesterol, for which of the following products should a substitution be made? -
Answer✔egg
What are the three main functions of icing? - Answer✔provide a protective coating, contribute flavor
and richness, and improve appearance
What creates challenges in meeting the established quality specifications for fresh foods? -
Answer✔Wide variance of seasonality , availability, and degree of freshness of products
Most recipes are based on which size of egg? - Answer✔large
How should strips of meat be prepared for saute? - Answer✔dusted lightly with flour
Which cost is noncontrollable or fixed? - Answer✔manager salaries
Road construction in front of a restaurant would be considered what part of a SWOT analysis? -
Answer✔threat
the process of breaking down organic material to form fertilizer is know as - Answer✔composting
Which cooking method is best for very lean fish? - Answer✔poaching
The financial plan for a foodservice business created for a specific period of time is known as its -
Answer✔operating budget
1|Page
, ©THESTAR 2024/2025 ALL RIGHTS RESERVED.
An effective and safe way to reduce water usage in an operation is to - Answer✔make sure that
dishwasher loads are full
burning wood is an example of which type of renewable energy? - Answer✔biomass
Using the food cost percentage method, which item would be divided by the food cost in order to
calculate menu price? - Answer✔food cost percentage
What is another name for a laminated dough? - Answer✔roll-in-dough
Which type of training ensures that all employees receive the same information? - Answer✔group
A profit and loss report is a compilation of which two items? - Answer✔sales and costs
What can happen when stirred custards are overheated? - Answer✔curdle
Which of the following costs are MOST impacted by business volume? - Answer✔labor
Local sourcing refers to - Answer✔using food that was grown in the surrounding region
When leaves, stems, or flowers, are used to enhance the flavor of food in foodservice, they are referred
to as - Answer✔herbs
A cook is making potato salad for a party of 20, but the recipe serves 8. What is the conversion factor for
making the desired yield? - Answer✔2.5
Which agency is responsible for the enforcement of food safety regulations? - Answer✔state or local
health departments
Body language and gestures are which type of communication? - Answer✔nonverbal
How many tablespoons are in one fluid ounce? - Answer✔2
Under Escoffier's kitchen brigade system, the saucier is the chef responsible for the - Answer✔stock
What temperature range is appropriate for the poaching method? - Answer✔160-180F
The primary function of OSHA is to - Answer✔create and enforce safety-related standards in the
workplace
When a listener leans toward a speaker during communication, the listener is most likely trying to
communicate - Answer✔interest
In order to effectively deny pests access to food and shelter, a food service operator should -
Answer✔keep all exterior openings closed tightly
What is the proper way for a food handler to cover a wound on a finger when preparing food? -
Answer✔wear a bandage and cover with a glove or finer cot
Which of the following service styles is the simplest? - Answer✔american
2|Page
Prostart Level 2 Exam Questions And
Correct Answers 100% Verified.
What is the required internal temperature that poultry stuffing must reach? - Answer✔165
Which of the following is an example of a butter substitute in a recipe? - Answer✔margarine
Employees learn how to perform the duties of another job within the operation in - Answer✔cross-
training
Which of the following labels indicates the highest quality of butter? - Answer✔grade AA or A
Which of the following breakfast meats would shrink the most during cooking? - Answer✔bacon
Regularly running out of a menu item is the result of a failure in which step of the purchasing cycle? -
Answer✔determining what needs to be purchased
In order to lower cholesterol, for which of the following products should a substitution be made? -
Answer✔egg
What are the three main functions of icing? - Answer✔provide a protective coating, contribute flavor
and richness, and improve appearance
What creates challenges in meeting the established quality specifications for fresh foods? -
Answer✔Wide variance of seasonality , availability, and degree of freshness of products
Most recipes are based on which size of egg? - Answer✔large
How should strips of meat be prepared for saute? - Answer✔dusted lightly with flour
Which cost is noncontrollable or fixed? - Answer✔manager salaries
Road construction in front of a restaurant would be considered what part of a SWOT analysis? -
Answer✔threat
the process of breaking down organic material to form fertilizer is know as - Answer✔composting
Which cooking method is best for very lean fish? - Answer✔poaching
The financial plan for a foodservice business created for a specific period of time is known as its -
Answer✔operating budget
1|Page
, ©THESTAR 2024/2025 ALL RIGHTS RESERVED.
An effective and safe way to reduce water usage in an operation is to - Answer✔make sure that
dishwasher loads are full
burning wood is an example of which type of renewable energy? - Answer✔biomass
Using the food cost percentage method, which item would be divided by the food cost in order to
calculate menu price? - Answer✔food cost percentage
What is another name for a laminated dough? - Answer✔roll-in-dough
Which type of training ensures that all employees receive the same information? - Answer✔group
A profit and loss report is a compilation of which two items? - Answer✔sales and costs
What can happen when stirred custards are overheated? - Answer✔curdle
Which of the following costs are MOST impacted by business volume? - Answer✔labor
Local sourcing refers to - Answer✔using food that was grown in the surrounding region
When leaves, stems, or flowers, are used to enhance the flavor of food in foodservice, they are referred
to as - Answer✔herbs
A cook is making potato salad for a party of 20, but the recipe serves 8. What is the conversion factor for
making the desired yield? - Answer✔2.5
Which agency is responsible for the enforcement of food safety regulations? - Answer✔state or local
health departments
Body language and gestures are which type of communication? - Answer✔nonverbal
How many tablespoons are in one fluid ounce? - Answer✔2
Under Escoffier's kitchen brigade system, the saucier is the chef responsible for the - Answer✔stock
What temperature range is appropriate for the poaching method? - Answer✔160-180F
The primary function of OSHA is to - Answer✔create and enforce safety-related standards in the
workplace
When a listener leans toward a speaker during communication, the listener is most likely trying to
communicate - Answer✔interest
In order to effectively deny pests access to food and shelter, a food service operator should -
Answer✔keep all exterior openings closed tightly
What is the proper way for a food handler to cover a wound on a finger when preparing food? -
Answer✔wear a bandage and cover with a glove or finer cot
Which of the following service styles is the simplest? - Answer✔american
2|Page
