Prostart Study guides, Class notes & Summaries

Prostart year one exam (Chapters 1-10) questions and answers graded A+ concept A restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor. contract feeding situation in which an outside contractor manages and operates the employee dining facilities for a business or company self operators companies that operate their own foodservice operations travel and tourism The combination of all of the services that people need and will pay for when ...

Prostart Exam Questions And Answers...

Prostart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved Potatoes Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. The ideal storage temperature for potatoes is high-starch, low-moisture potatoes are best when baked, pureed, or fried. They include Idaho, russet, sweet potatoes and yams. Medium-starch, medium-moisture potatoes are great for holding their shape, so they are good for potato salads, and po...

Prostart Year 1 #5467 Chapter 1-22 Exam Questions and Answers

ProStart 1 Final Exam Review Questions and Answers

Prostart Final Exam Questions and Answers

Midterm Review ProStart Exam Questions and Answers

Culinary II ProStart Exam Review 17-18 Questions and Answers

Prostart Level 2 exam with complete solutions Which type of Menu offers breakfast,lunch,and dinner at any time of day? Califorina Which is a benefit of choosing to buy a ready-made product? the finished dish will be more consistent Which kind of leavener provides product rise when making quick breads? Chemical How does an operation determine its food cost ? (opening inventory+ purchases)-closing inventory In a channel of distribution, wholesalers, suppliers, and distribu...