A SWOT anyalysis primary purpose is..

understand a business's current state and opportunites

The correct order of storing food in the cooler from top to bottom is

ready to eat food seafood whole cuts of meat,and ground meat

slow-cooked sauce with complex flavor

Why do we garnish a salad?

complimentary in taste while enhancing the appearance

A benefit to choosing to buy a ready-made product is?

The finished dish will be more consistent

Which three items are used in Cajun and Creole cuisines?

celery, onions, and green bell peppers

An operating budget serves which purpose in an operation?

outlines operational goals, measures actual perfomrance against anticipated performance, help to analyze controllable costs

The purpose of sifting flour is to:

add air, remove lumps, and filter out impurities

A thorough analysis of the flow of food would benefit an operation in what way?

increase in control over food costs

Renewable energy that is most common are?

water, wind, solar, and biomass

When you increase business volume it causes fixed labor cost to ?

decrease as a percentage of business volume

What do we base forecasting revenue on in the food industry?

average sales per customer and number of customers

specifications for fresh food that would cause challenges in meeting the quality are...

wide variance in seasonality, and degree of freshness

When velveting in Chinese cooking you are doing what?

coat meat with cornstarch and egg whites before stirfrying

A fruit salad consist of what primary ingredients.

ripe apples, bananas, and peacher

Composting material that are desireable are?

coffee grounds and paper napkins

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ProStart Review Year 2

98 termsStudBud Administration8 plays

Review for ProStart Level 2

Flashcards98 cardsFPractice quizPHost liveL

Questions 98

Answers

1
A SWOT anyalysis primary purpose is..
evaluate a buiness's profit and loss statement
understand a business's current state and opportunites
identify a business's target market
determine a business's products and services
2
The target market that includes activities, hobbies, interests, and opinions is called?
demographics
lifestyle
product usage
geographic
3
The correct order of storing food in the cooler from top to bottom is
ready to eat food seafood whole cuts of meat,and ground meat
seafood, ready to eat food, whole cuts meats and ground meat
ready to eat food, ground meat whole cuts, and seafood
seafood, ready to eat food, whole meat, and ground meat
4
Phytochemicals aid the body in
disease prevention
neuromuscular development
digestive processes
metabolic activities
5
Mole is what?
slow-cooked sauce with complex flavor
hearty soup with sweet flavor
pork sausage with garlic taste
meat pie with a savory taste
6
A small, tender boneless cut of meat is called?
offal
emince
scallops
medallions
7
What is the baker's percentage in this recipe1lb 14oz. of flour to 3 oz. sugar
10%
85%
5%
25%
8
Why do we garnish a salad?
complimentary in taste while enhancing the appearance
a base that lines the dish upon which the salad is served
a smiple decorative, adding visual appeal and color contrast
a practical way to repurpose the pantry's leftover produce
9
The marketing type of mix when you deal with food served and services offered to a customer?
product service
market trends
presentation
communication
10
A benefit to choosing to buy a ready-made product is?
Specifications are less likely to be met
Equipment needs will increase
Food costs will decrease
The finished dish will be more consistent
11
Which is made from lean dough?
french bread
danish
muffins
soft rolls
12
Which Middle Eastern country has olive oil, wheat, and onions as their staples?
India
Iran
Saudi Arabia
Egypt
13
What is the binder agent in mayonnnaise?
egg yolks
cornstarch
oil
cream
14
Where do vegetarians usually get their protein from?
lentils
port
poultry
salmon
15
A nutrient we must all have to survive.
water
fat
protein
carboydrates
16
A type of salad that contains meat and pasta with a heavy dressing is called?
bound
fruit
vegetables
tosssed
17
In the centeral Midwest you would find what type of food?
pasties food
creole food
comfort food
junk food
18
The highest grade of beef, veal and lamb is ?
prime
good
choice
select
19
Which three items are used in Cajun and Creole cuisines?
carrots, tomatoes, and garlic
celery, onions, and carrots
celery, onions, and green bell peppers
onions, tomatoes, and garlic
20
An operating budget serves which purpose in an operation?
none of the aove
outlines operational goals
measures actual perfomrance against anticipated performance
help to analyze controllable costs
21
The purpose of sifting flour is to:
add air, remove lumps, and filter out impurities
add bulk, remove air, and filter out ingedients
double ingredients content and mix ingredients evenly
seperate flour and sugars, filter out fats, and add texure
22
The connective tissue that will break down in the cooking of meat is?
elastin
collagen
gristle
silverskin
23
What follows entrees on a typical menu?
vegetables
desserts
soups
sandwiches
24
Caughting a seafood species too fast when it slow to reproduce is called
overfishing
underfishing
bycatch
aquaculture
25
Moussaka is made from what ingredients.
squid and olive oil
lamb and eggplant
smoked cod and lamb
chickpeas and eggplant
26
Masala is ?
common Japanese flavorin
Indian spice mixture
Egyptian marinade
Tunisian hot pepper
27
A thorough analysis of the flow of food would benefit an operation in what way?
elimination of costly salaried employees
reduction of serves who place incorrecr orders
increase in control over food costs
reduction of spoiled food
28
Eggs should be received at what temperature or below?
52
0
32
45
29
A profit and loss report is a compilation of which two items?
labor and revenue costs
production and labor costs
sales and costs
sales and revenue
30
Which document should be used to determine if the business is operating effiecently?
requisition sheet
standardized recipe
profit and loss report
master schedule
31
Baking soda destroys what when it is added to green vegetables that are boiled?
protein
carbohydrates
protein
vitamins
32
A food items that is less profitable but people generally order it is called?
dog
star
plowhorse
puzzle
33
Renewable energy that is most common are?
water, wind, geothermal, and petroleum
water, wind, solar, and biomass
water. wind, coal, and biomass
water, wind, solar, and fossil fuels
34
An example of a hard sausage is...
bratwurst
pepperoni
chirizo
kielbasa
35
The process of separating milk's solids from it's liquid is called?
curdling
freezing
basting
straining
36
Retailers play what role in channel of distribution?
make products which will be sold
buy products
sell products to the public
negotiate deals between producers and customers
37
Central American wraps Tamales in what type of leave?
cabbage
lettuce
grape
banana
38
When you increase business volume it causes fixed labor cost to ?
decrease as a percentage of business volume
become variable costs
become noncontrollable costs
increase as a percentage of business volume
39
a inventory method - food delivered checked in and kitchen issued check off.
perpetual
first in first out
formal
periodic
40
Kitchen station responsible for preparation of cold foods and decorative buffet work
grill station
pastry
garde manger
saute station
41
What do we base forecasting revenue on in the food industry?
average sales per customer and food costs
average sales per customer and number of customers
overhead cost and number of customers
overhead cost and food cost
42
There are how many nutrients our body needs?
four
seven
six
five
43
specifications for fresh food that would cause challenges in meeting the quality are...
lack of availability of knowledgeable receiving personnel
wide variance in seasonality, and degree of freshness
Difficulty determining right amount to purchase for demand
High energy cost required for delivey and preservation food
44
Strengtheners ingredients in baking are ..
flour and eggs
sugars and syrups
butter and oil
flour and oil
45
When velveting in Chinese cooking you are doing what?
brushing layers of marinade onto meat before roasting
soak meat in soy sauce and water before sauteing
applyin a dry rub of spices to meat before grilling
coat meat with cornstarch and egg whites before stirfrying
46
A fruit salad consist of what primary ingredients.
a raw carrot, zucchini and bell pepper
boiled potatoes, rice and macaroni
red leaf, iceberg, and romaine lettuce
ripe apples, bananas, and peacher
47
This part of the restaurant uses the most energy?
cooking equipment
dishwashing
refrigeration
heating/cooling
48
The filling that is made with vanilla sauce, gelatin, and whipping cream is called?
creme anglaise
sabayon
bavarian cream
coulis
49
The breaking down of organic material it called?
composting
culturing
conserving
controlling
50
Composting material that are desireable are?
left over baked doogs and oils
fish bones and leftover baked good
coffee grounds and paper napkins
coffee grounds and fish bones
51
Famers and Ranches are consided what type of source in the distrubution channel?
wholesale
retailer
elementary
primary
52
In what region would a person find marionberry cobbler in the US?
south
pacific rim
northeast
southwest
53
3 tenderizing methods for meat
cooking, chemical, and fabrication
mechanical, chemical, and marbling
mechanical, chemical, and cooking
cooking, mechanical, and fabricating
54
This vinegar has a neutral flavor.
white wine
cider
rice
distilled
55
The biscuit method is
ingredients are add at the same time
a stiff batter with a chewy texture
add flavor and richness
fat is cut into the flour -resembles mealy texture
56
The ideal amount of inventory items an operation should have at all times is called?
issuing
stamples
Par stock
reorder point
57
Mozzerella di bufala is made from which animal milk?
Iberian sheep
dairy cow
water buffalo
mountain goat
58
Mole is used in dishes from which country?
Honduras
Mexico
Costa Rica
Panama
59
a plate presentation for sauce guideline would be?
sauce should completely cover the food
thick sauces enhance flavor and appeal
sauce should be served around or under food
sauces can offset bland or bitter flavors
60
Physical inventory at the beginning of a given period of time is called?
closed inventory
opening inventory
flexible inventory
moving inventory
61
A fish stock that is made with wine is called?
bouillabaisse
jambalaya
en popillote
fumet
62
What type of menu offers a mutliple-course meal at one set price?
A la carte
California
Prix fixe
limited
63
A panini sandwich is ...
open-faced
deep-fried
grilled
layered
64
when you bard meat you are doing what to the meat?
adding fresh herbs
adding seasoning
provide a garnis
retaining moisture
65
Which vitamins are destroyed by heat or washed away by water?
E and F
B and C
D and E
A and D
66
Do not use the raw fruit in gelatin because it will cause the gelatin to not set up?
apples
pineapple
strawberrie
banana
67
The limiting garage production that is NOT acceptable?
using accurate production forecasting t limit overproduction
purchashing the right amount of food
asking suppliers to consolidate their package and shipping
making bulk purcases of itiems reducing the number container
68
A New England boiled dinner includes what food items?
lobster, clams and bisque
fish, corn, and vegetables
corned beef brisket, potatoes and cabbage
lobster, cabbage and beef stew
69
A fish that is caught in addition to the species of fish targeted is called
farmed
trawlers
bycatch
local
70
A Jamaican meat that is seasoned with a spicy dry rub is called?
garlic powder
cuban spice
jerk spice
curry spice
71
What should be considered when make-or-buy analysis is being done?
supplier offer the lowest price
supplier offer daily delivery
staff have the skills to make this product consistently
staff prefer to use ready made products
72
If using a food cost % of 30% for an entree that is $4.00 raw food; what is the menu price?
$13.33
$ 7.50
$12.00
$16.00
73
Applesauce is a low-fat alternative to what ingredient in baking?
eggs
mayonnaise
butter
sugar
74
What is the process called that is used to remove harmful bacteria from milk?
Homogenization
Pasteurization
Hydrogenation
Sterilization
75
Strength in a marking SWOT analysis means what?
outside the operation could decrease revenue, increase cost
operations is performing poorly
areas in which the operation excels
outside the target market that could potentially be won
76
A lower-fat baking alternative to butter is?
1% milk
applesauce
yogurt
mayonnaise
77
Calculating food cost percentage formula is?
total food cost x total sales revene
(total food cost - total sales)x labor cost
(total food cost + total sales) = ending inventory
total food cost/total sales
78
An ingredient that keeps baked goods moist and fresher longer
fat
flour
flavoring
egg
79
Contemporary marketing mix elements are?
product service, presentation, and communication mixes
place, product, price, and promotion
vibrant, energetic color theme and technologically tabletops
social media, web, television, radio, and newspaper
80
The first butchering of an animal carcass is called what?
primal
choice
retail
loin
81
The best cooking method for lean fish is?
poaching
broiling
baking
grilling
82
The name of the disease when the body cannot properly regulate the sugar.
diabetes mellitus
osteoporosis
cardiovascular disease
endometrial cancer
83
What type of cost is a lease or mortgage payment?
business
fixed / noncontrollable
controllable
variable
84
the name for a dish based on rice, olive oil, and saffron that is cooked in one post is called?
saltimbocca
fabada
paella
gazpacho
85
Communicating a business's message to its market is called?
management
marketing
purchasing
SWOT
86
The temperature for brewing coffee should be...
170-180 degrees F
195-200 degrees F
200 - 212 degrees F
185-190 degrees F
87
Which salad green goes well with walnut oil and balsamic vinegar?
curly endive
arugula
iceberg
romaine
88
A buyer should use what before purchasing products?
purchase order
invoice
specifications
sales mix record
89
Fixed costs include:
food
beverage
labor
overhead
90
Iron content increases, when cooking meat in an iron pan, with what type of sauce?
stock
butter
tomato
milk
91
What is the world's most expensive spice?
allspice
cinnamon
ginger
saffron
92
Milk fat content in milk from lowest to highest is?
evaporated, condensed whole, whey, half and half
skim, whole, condensed, half and half, heavy cream
lowfat, skim light cream, evalporated, whipping cream
2%, skim whole, light cream, heavy cream
93
running out of a menu item is caused by failure in what step in the purchasing cycle?
writing product bid specifications
selecting an excellent vendor
determining staffing needs
determining wheat needs to be purchased
94
Chapati, naan, and paratha are names for India cuisine of which items below
a mixture of different spices
tandoori chicken curries
cheese patties cooked in syrup
Flatbreads
95
A' la carte menus include what?
each item is priced separately
all items are priced together
items are accessible at any time of the day
it is only available for one day
96
Glucose is ?
simple carbohydrate
complex carbohydrate
soluble fiber
insoluble fiber
97
What is foie gras made from?
local ham
blue-legged chicken
engorged liver of duck
black truffles
98
A good source of fiber would be:
melted cheese
canned tuna fish
cooked oatmeal
grilled ground beef

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