What is the purpose of a production sheet?

shows when a menu item will be made, shows menu items that a chef will prepare on any given day

Making bulk purchases for TCS food items and reducing the number of containers in use is...

method for limiting garbage production that isn't acceptable

What is a consistent finished dish?

a benefit of choosing to buy a ready made product

The definition of home fried is...

shredded or chopped raw potatoes that are pan-fried

What does the goal of targeting a market?

make a focused appeal to a distinct group of customers

the amount a menu item is sold in a particular time period

Process of breaking down organic material to form fertilizer, planting organic materials into the ground for the soil

What are the 3 methods of tenderizing meat?

mechanical, chemical, and cooking

What is the decreasing recipe yield formula?

(desired yield÷by original yield) x each ingredient amount

What is the main function for a garnish?

match in taste while enhancing the appearance

What are the four parts of a salad?

base, body, garnish, and dressing

When an operation wants to buy food produced by local sources they...

start small and look for logical opportunities

What is the difference between biscuit quick bread method and other types?

fat is rubbed/cut in flour until the mix is bumpy in display

the process communicating a business message to its market

What are the 3 main functions of icing?

a secure coating, add flavor and richness, improve display

What is an example of a primary?

the distribution channel a farmer represents

What is the food percentage formula?

item food cost divided by food cost precentage

the operation use to multiply food cost by to get sale price

French branch of cooking devoted to prepare meat products

What materials are eligible for composting?

coffee grounds and paper napkins

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Prostart Level 2 Final Exam

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Questions 99

Answers

1
Par stock is the term used for the...
realistic amount of inventory that an operation should have
all of the below
best amount of inventory that an operation should have
ideal amount of inventory that an operation should have
2
Onions are ingredients that increases the iron contact when cooking meat in an iron pan.
True
False
3
What is the purpose of a production sheet?
shows when a menu item will be made
shows who's working a shift and who isn't
None of the above
shows menu items that a chef will prepare on any given day
4
Making bulk purchases for TCS food items and reducing the number of containers in use is...
method for limiting garbage production that isn't acceptable
method for limiting garbage production that is acceptable
method limiting garbage production with no limit
method to limit garbage production with an acceptable limit
5
Why the cost of food NOT equal the cost of actual sold food?
all the above
pilfering
shortage of food
allowances from waste, employee meals, and promotions
6
What Asian country uses stewing as a cooking method for "red-cooking"?
Mongolian
Japanese
Chinese
Vietnamese
7
What type of menu offers breakfast, lunch, and dinner at any time of the day?
Du Jour
Dessert
California
a la Carte
8
What is a consistent finished dish?
food that is constantly prepared on time
a benefit of choosing to buy a ready made product
food that a garde manager is responsible for
slow cooked sauce with complex flavor
9
weight of ingredient ÷ by (weight of flour x 100%) is the...
recipe yield percentage
bakers percentage formula
10
Which one is the highest grade of beef, lamb, and veal?
Prime
Select
Choice
11
How should a panini sandwich be prepared?
cold
open faced
grilled
deep fried
12
The definition of home fried is...
shredded or chopped raw potatoes that are pan-fried
shredded potatoes fried in oil until brown and crispy
slices of potatoes deep fried
potatoes that are cut, fried, and put in the oven to finish
13
What does the goal of targeting a market?
for a SWOT analysis
process of communicating a business message to its market
uses the number of expected guests to determine purchases
make a focused appeal to a distinct group of customers
14
Comfort food is another name for food in the...
West coast
central part of the midwest
East coast
Great Plains
15
Olive oil and butter are used in traditional _____ cuisine.
German
Brazilian
Italian
American
16
Type of forecast that uses the number of expected guests to determine purchasing needs is...
customer count
fraction
charcuterie
semolina
17
Sales volume is...
the amount a menu item is sold in a particular time period
the amount a menu item is sold overall
the amount a menu item isnt sold in a particular time period
the amount a menu item hasn't sold at all
18
A small amount of potato salad would be appropriate as which type of salad?
accompaniment
appetizer
dessert
entrée
19
What is composting?
throwing reusable items in the recycle
throwing organic material in the trash to go to the landfill
Process of breaking down organic material to form fertilizer
planting organic materials into the ground for the soil
20
What are the 3 methods of tenderizing meat?
mechanical, burning, and cooking
thawing, chemical, and cooking
mechanical, chemical, and re-heating
mechanical, chemical, and cooking
21
How do you best prepare a fatty fish?
deep-fry
grilling
baking
pan-fry
22
What is the main purpose of the bread in a sandwich?
filling
sauce
bulk
spread
23
What is another word for a company's capital?
Charcuterie
Assets
Par Stock
Fraction
24
What is the decreasing recipe yield formula?
(each ingredient amount×by original yield) x desired yield
(each ingredient amount÷by original yield) x desired yield
(desired yield÷by original yield) x each ingredient amount
(desired yield×by original yield) x each ingredient amount
25
Mayonnaise is used for what type of salad?
chicken
all of the above
egg
potato
26
What are some of the examples of non-controllable costs?
All of the above
Mortgage
Electricity
Insurance
27
What is a squab?
young hen
young duck
young pigeon
young turkey
28
What is the main function for a garnish?
to make the overall experience appealing
for decoration
for show
match in taste while enhancing the appearance
29
What are the four parts of a salad?
base, body, lettuce, and sauce
lettuce, tomatoes, parsley, and dressing
none of the above
base, body, garnish, and dressing
30
Meeting current resource needs, water and natural gas, without compromise meet future needs is
substainability
dependant
self-reliance
self-regulation
31
How should strips of meat be prepared for saute?
mixed with vegetables
covered in batter
dusted lightly with flour
light oil
32
195°F-200°F is the temperature for making...
hot chocolate
tea
coffee
None of the above
33
Du jour is an example of...
None of the above
all day breakfast menu
a daily specials menu
limited time offers
34
When an operation wants to buy food produced by local sources they...
don't buy it at all
start small and look for logical opportunities
start big and look for logical opportunities
buy it immediately
35
What is the difference between biscuit quick bread method and other types?
the bread is cooked on a griddle coated with light oil
fat is rubbed/cut in flour until the mix is bumpy in display
nothing is different
oil coats the bread and placed in the oven to puff up
36
What's the type of food fabricated using techniques such as scaling, trimming, and gutting?
Fin fish
Charcuterie
Ribs
Steak
37
Carbohydrates are the body's main source of protein.
True
False
38
Where do moussakas come from?
Italy
France
Greece
Romania
39
The sales and costs are compilations of profit and loss reports?
True
False
40
Purchasing is...
the number of times a menu item is sold
a bulk purchase of TCS food and reduce the use of containers
meet current resource needs without meeting future needs
the process communicating a business message to its market
41
What makes baked goods stay fresh and moist longer?
fat
keep them in the freezer until used
milk
nothing
42
What dish has beans and meat as primary ingredients?
flatbreads
enchiladas
cassoulet
charcuterie
43
What are the 3 main functions of icing?
bulk, filling, and spread
a secure coating, add flavor and richness, improve display
Neither
Both
44
What is an example of a primary?
the distribution channel a corporation represents
the distribution channel a business represents
the distribution channel a restaurant represents
the distribution channel a farmer represents
45
What is the food percentage formula?
food cost multiplied by the quantity of food items
item food cost multiplied by the food cost percentage
food cost divided by the quantity of food items
item food cost divided by food cost precentage
46
What does chemical leavening agents do with quick breads?
allows the bread to stay fresh longer
doesn't do anything
keeps the bread's height under control
helps the quick bread rise
47
Fraction is...
the operation use to figure out labor costs
the operation use to figure out insurance and rent costs
the operation use to find its overall revenue
the operation use to multiply food cost by to get sale price
48
Cholesterol can be found in...
parsley
porridge
milk
peanuts
49
What is Charcuterie?
French branch of cooking devoted to prepare meat products
French branch of cooking devoted to prepare dessert products
branch of cooking devoted to prepared vegetable products
French branch of cooking devoted to prepare garnish products
50
Poaching is the cooking method that is best for very lean meats.
False
True
51
What materials are eligible for composting?
coffee grounds and paper napkins
coffee grounds and plastic bags
fish bones and coal ashes
fats and meats
52
What is the binding agent in mayonnaise?
Egg yolks
cream
milk
oil
53
Jerk spice is...
in Cuba and the meat is seasoned with a spicy dry rub
in Haiti and the meat is seasoned with a spicy dry rub
in Mexico and the meat is seasoned with a spicy dry rub
in Jamaica and the meat is seasoned with a spicy dry rub
54
Straight-dough and sponge are...
two primary methods used in making cake
two primary methods used in making pizza dough
two primary methods used in making yeast breads
two primary methods used in making regular breads
55
Meat, vegetables, and rice found in the South/Louisiana is called...
arugula
squab
jerk spice
jambalaya
56
The financial plan of an operation for a specific period of time is called a(n)...
sales history
operating budget
master list
production sheet
57
What are the channel of distribution, wholesalers, suppliers, and distributors called?
churrasco
accompaniment
intermediaries
primary
58
Which fruit's enzyme dissolves gelatin?
pineapple
orange
apple
cherry
59
Cooked pastas is the primary ingredient for which salad?
Complete salad
incomplete salad
Caesar salad
Bound salad
60
What is an example of a sales promotion?
emailing college kids of a recent opening of a coffee shop
creating a menu just for the elderly
offering 2for1 appetizers every Friday between 3-5pm
surveying people to see what they would want on a menu
61
Which is a direct marketing example?
a cafe promoting it's cake pops for fun
a coffee shop emailing information to college students
a restaurant giving out free samples to the public
All of the above
62
Pine nuts, beans, corn, and cactus are the edible plants that are the foundation of...
southeastern cuisine.
northwestern cuisine.
southwestern cuisine.
northeastern cuisine.
63
Semolina flour is used for dried pasta and comes from southern Italy.
False
True
64
This is a famous Spanish dish made of rice, olive oil, and saffron cooked in one pot.
gazpacho
tapa
churro
paella
65
Chapati, naan, and paratha are examples of Indian flatbreads.
False
True
66
What person works with cold foods and cold plate presentations?
chaud manger
garde manger
squab
cajun
67
Name of an deserted, polluted industrial site that can be cleaned and reused for businesses is
green building
greenfield site
brownfield site
brown building
68
What spice came from Louisiana?
Jerk spice
Cajun
Old Bay
Jalapeño
69
Mole is a slow cooked sauce with complex flavor.
False
True
70
Vitamins that may be destroyed by heat or washed away by steam or water are...
A & D
B & C
A & C
B & D
71
Shell eggs aren't a good source of protein.
True
False
72
When receiving shellfish they need to be...
under 32°F
alive
dead
above 32°F
73
Reusing is the sustainable practice of converting used cooking oil to bio-diesel.
False
True
74
The menu isn't the primary sales tool in most operations.
False
True
75
Casual dining chain is an organization most likely to use a formal purchasing order.
True
False
76
What is the product that's legally protected from imitation by the Spanish government?
jamon iberico
cecina
lomo embuchado
chorizo
77
How many calories are in 1g of fat?
9
12
6
3
78
A vegan is a person...
who doesn't eat of anything with an animal/ animal byproduct
who doesn't eat anything with meat/poultry, eggs, or dairy.
who doesn't eat of anything with of meat/poultry or dairy.
who doesn't eat of anything with of meat.
79
What is the most appropriate salad green to go with a walnut oil and balsamic vinegar dressing?
Arugula
Iceburg
Spinach
Romaine
80
How many categories of nutrients humans need in their bodies?
2
6
8
4
81
What is the correct order to store food in a cooler top to bottom?
ready to eat, seafood, whole cuts of meat, and ground meat
ready to eat, seafood, ground meat, and whole cuts of meat
ground meat, seafood, whole cuts of meat, and ready to eat
seafood, ready to eat, ground meat, and whole cuts of meat
82
What is the document used for determining costs that have gotten out of line?
sales and costs
profit and loss report
sales volume
par stock
83
The primary purpose of a SWOT analysis is to...
understand a business current state and opportunites
reduce amount of pilfering in a business
conduct a safety analysis of the business
detect threats
84
A delivery of poultry should be rejected if...
no odor
is sticky under wings
has red tips
pushes back when poked
85
Creme anglaise is a...
is a dressing made of milk, sugar, and egg yolks
is a dessert sauce made of milk, flour, and egg yolks
is a dessert sauce made of milk, sugar, and egg yolks
is a dressing sauce made of milk, flour, and egg yolks
86
Where does "Foie gras" come from?
Greece
France
Austria
Ukraine
87
The chicken meat that is low in calories and fat content is...
white
brown
dark
pink
88
Advertising examples are...
All of the above
Radio commercial
Posters for the business
TV commercial
89
Which of these methods roast meat on skewers over a fire in Brazil?
churrasco
fejioada
coxinha
Moqueca de Peixe and couscous
90
Lowest to highest fat content is...
skim, whole, condensed, half & half, heavy cream
skim, condensed, whole,half & half, heavy cream
whole, skim, condensed, half & half, heavy cream
condensed, skim, whole, half & half, heavy cream
91
How should an operation determine its food cost?
count everything at the beginning of inventory period.
keep track of sales
count everything at the end
(opening inventory+purchases)-closing inventory
92
A menu item that is less profitable but very popular is called a plowhorse.
True
False
93
What's the food cost percentage of a projected monthly food cost $15,000 and food cost $45,000?
23%
43%
33%
53%
94
Where are corned beef and root vegetables found at?
a Louisianan fried lunch
a New England boiled dinner
Californian fresh breakfast
Massachusetts grilled dinner
95
What should a buyer use to help ensure the products meet quality standards?
substainability
specifications
production sheet
purchases
96
What oil reduces saturated and trans fats?
Peanut
Vegetable
Canola
Olive
97
The term used for the substance that has protective and disease preventing properties is...
Phytochemicals
pure sugar
table salt
baking soda
98
Corn is the staple of this cuisine.
Panama
Columbia
Mexico
Peru
99
What's the question that should be considered when conducting a make or buy analysis?
is the end result going to be as planned?
will the products be used as they're supposed to be used?
does the staff have knowledge to make this product?
does the staff have skills to make this product?

Prostart Level 2 Final Exam Flashcards | StudBud