Level 2 Prostart Final Exam with complete solutions Graded A+

Level 2 Prostart Final Exam with complete solutions Graded A+ california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when making quick breads (opening inventory+purchases)-closing inventory how an operation determines its food cost intermediaries the channel of distribution, wholesalers, suppliers, and distributors beans and meat ingredients found in a cassoulet cold food and cold plate presentations foods that a garde manager is responsible for grilled is how a panini sandwich prepared cooked pastas primary ingredients in a bound salad item food cost divided by food cost precentage food percentage formula poaching cooking method that is best for very lean meats fat item that makes baked goods moist and keep them fresh longer composing process of breaking down organic material to form fertilizer accompaniment a small amount of potato salad would be appropriate as which type of salad (desired yield divided by original yield) x each ingredient amount decreasing a recipe yield formula home fried the traditional form of cooking breakfast potatoes that are shredded or chopped raw allowances need to be made for waste, employee meals, and promotions why the cost of food NOT equal the cost of actual sold food base, body, garnish, and dressing four parts of a salad sales and costs compilation of profit and loss report skim, whole, condensed, half & half, heavy cream lowest to highest milk fat content start small and look for logical opportunities when an operation wants to buy food produced by local sources primary the distribution channel a farmer represents coffee grounds and paper napkins materials that are desirable for composting sales promotion 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 the difference between biscuit quick bread method and other types pineapple raw enzyme containing fruit that dissolves gelatin flatbreads chapati, naan, and paratha are examples of this type of India cuisine churrasco the method of roasting meat on skewers over fire milk cholesterol can be found in this jambalaya food that is characteristic of southern cuisine make a focused appeal to a distinct group of customers the goal of target marketing 33% food cost percentage of a projected monthly food cost $15,000 and food sales $45,000 jamon iberico the product that legally protected from imitation by Spanish government bulk the main purpose of bread in a sandwich straight-dough and sponge two primary methods used in making yeast breads mole slow cooked sauce with complex flavor jerk spice in Jamaica, meat is seasoned with a spicy dry rub profit and loss report the document used for determining costs that have gotten out of line tomato an ingredient that increases the iron contact when cooking meat in an iron pan customer count type of forecast that uses the number of expected guests to determine purchasing needs understand a business current state and opportunites primary purpose of a SWOT analysis fish, corn, and vegetables ingredients in a New England boiled dinner squab another name for young pigeon specifications what a buyer should use to help ensure the products meet quality standards casual dining chain an organization most likely to use a formal purchasing order direct marketing example a coffee shop emailing information to college students Three main functions of icing provide a protective coating, contribute flavor and richness, and improve appearance the question that should be considered when conducting a make or buy analysis does the staff have the skills to make this product consistently Shell eggs is a good source of protein alive when receiving shellfish Arugula most appropriate salad green to match with a dressing made from walnut oil and balsamic vinager purchasing the process of communicating a business message to its market paella a famous Spanish dish made of rice, olive oil, and saffron cooked in one pot White the chicken meat that is low in calories and fat content weight of ingredient divided by (weight of flour x 100%) bakers percentage formula Prime highest grade of beef, veal, and lamb substainability