Prostart ii - Study guides, Class notes & Summaries

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...

Publicity - The attention an operation receives from the public Press Release - A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion - When two or more sponsors develop complementary promotions or offer complementary promotional materials Marketing - Process of communicating a business's message to its market Market - Group of people known as customers or guests Menu engineering - systematically breaks down a menu's components ...

What consists of all of the food and services offered by an operation to guests? - Answer-Product service mix The list of steps an operation must take to sell a product or service to a specific market is called a - Answer-marketing plan Which type of marketing plan treats everyone as having the same needs and wants? - Answer-Mass marketing Paying to present or promote an operation's products, services, or identity is called - Answer-advertising The process by which an operation interacts...

ProStart II Chapter 16 Meat Latest 2024 Graded A+ Term used to describe Beef, veal, lamb, muton, or pork. Meat Products that pass inspection receive a __________________, which means that the product is approved for wholesomeness and is safe for people to eat. USDA stamp Measures the flavor characteristics of meat products. Quality Grade Measures the proportion of edible or usable meat after being trimmed of bones or fat. Yield grade The highest quality available for beef, ve...

Prostart II Chapter 7 Potatoes, Grains, and Pasta Questions and Answers Potatoes - Answer️️ -Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. - Answer️️ -The ideal storage temperature for potatoes is high-starch, low-moisture potatoes - Answer️️ -are best when baked, pureed, or fried. They include Idaho, russet, sweet potatoes and yams. Medium-starch, medium-moisture potatoes - Answer️️ -are great for ...

Culinary II ProStart Exam Review 17-18 Questions and Answers

Publicity - correct answer The attention an operation receives from the public Press Release - correct answer A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion - correct answer When two or more sponsors develop complementary promotions or offer complementary promotional materials Marketing - correct answer Process of communicating a business's message to its market Market - correct answer Group of people known as custom...

ProStart II Chapter 16 Meat Questions and Answers 100% Pass Term used to describe Beef, veal, lamb, muton, or pork. - Answer️️ -Meat Products that pass inspection receive a __________________, which means that the product is approved for wholesomeness and is safe for people to eat. - Answer️️ - USDA stamp Measures the flavor characteristics of meat products. - Answer️️ -Quality Grade Measures the proportion of edible or usable meat after being trimmed of bones or fat. - Answe...

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, supp...

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, supp...