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

The limiting garage production that is NOT acceptable?

making bulk purcases of itiems reducing the number container

Contemporary marketing mix elements are?

product service, presentation, and communication mixes

3 tenderizing methods for meat

mechanical, chemical, and cooking

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

average sales per customer and number of customers

The purpose of sifting flour is to ...

add air, remove lumps, and filter out impurities

Composting material that are desireable are?

coffee grounds and paper napkins

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

wide variance in seasonality, and degree of freshness

Why do we garnish a salad?

complimentary in taste while enhancing the appearance

A New England boiled dinner includes what food items?

corned beef brisket, potatoes and cabbage

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Duplicate of ProStart Review Year 2 2017-2018

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Questions 100

Answers

1
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
seafood, ready to eat food, whole meat, and ground meat
ready to eat food, ground meat whole cuts, and seafood
2
A type of salad that contains meat and pasta with a heavy dressing is called?
tosssed
vegetables
fruit
bound
3
The ideal amount of inventory items an operation should have at all times is called?
issuing
stamples
Par stock
reorder point
4
The limiting garage production that is NOT acceptable?
making bulk purcases of itiems reducing the number container
using accurate production forecasting t limit overproduction
asking suppliers to consolidate their package and shipping
purchashing the right amount of food
5
Physical inventory at the beginning of a given period of time is called?
flexible inventory
moving inventory
closed inventory
opening inventory
6
The name of the disease when the body cannot properly regulate the sugar.
endometrial cancer
osteoporosis
cardiovascular disease
diabetes mellitus
7
What type of menu offers a mutliple-course meal at one set price?
A la carte
limited
Prix fixe
Clifornia
8
Do not use the raw fruit in gelatin because it will cause the gelatin to not set up?
strawberrie
pineapple
apples
banana
9
Where do vegetarians usually get their protein from?
salmon
port
lentils
poultry
10
Which is made from lean dough?
french bread
muffins
soft rolls
danish
11
In what region would a person find marionberry cobbler in the US?
southwest
south
pacific rim
northeast
12
Which salad green goes well with walnut oil and balsamic vinegar?
curly endive
romaine
iceber
arugula
13
An example of a hard sausage is...
pepperoni
kielbasa
chirizo
bratwurst
14
There are how many nutrients our body needs?
four
six
seven
five
15
What is the binder agent in mayonnnaise?
oil
cream
cornstarch
egg yolks
16
A small, tender boneless cut of meat is called?
emince
offal
medallions
scallops
17
Contemporary marketing mix elements are?
vibrant, energetic color theme and technologically tabletops
social media, web, television, radio, and newspaper
place, product, price, and promotion
product service, presentation, and communication mixes
18
Applesauce is a low-fat alternative to what is baking?
eggs
sugar
mayonnaise
butter
19
Kitchen station responisble for preparation of cold foods and decorative buffet work
grill station
saute station
garde manger
pastry
20
3 tenderizing methods for meat
cooking, chemical, and fabrication
mechanical, chemical, and cooking
mechanical, chemical, and marbling
cooking, mechanical, and fabricating
21
The temperature for brewing coffee should be...
200 - 212 degrees F
185-190 degrees F
195-200 degrees F
170-180 degrees F
22
What is the baker's percentage in this recipe1lb 14oz. of flour to 3 oz. sugar
5%
85%
10%
25%
23
What do we base forecasting revenue on in the food industry?
average sales per customer and food costs
overhead cost and food cost
average sales per customer and number of customers
overhead cost and number of customers
24
A fish stock that is made with wine is called?
jambalaya
fumet
bouillabaisse
en popillote
25
The process of separating milk's solids from it's liquid is called?
straining
freezing
basting
curdling
26
Which Midlle Eastern county has olive oil, wheat and onions as their staples
Egypt
India
Saudi Arabia
Iran
27
Famers and Ranches are consided what type of source in the distrubution channel?
retailer
elementary
wholesale
primary
28
Central American wraps Tamales in what type of leave?
lettuce
cabbage
grape
banana
29
A fish that is caught in addition to the specied of fish targeted is called
trawlers
bycatch
farmed
local
30
The taget market that includes acitivites, hobbies, interests, and opionions is called?
geographic
demographics
lifestyle
product usage
31
A good source of fiber would be ...
melted cheese
canned tuna fish
grilled ground beef
cooked oatmeal
32
communicationa ga business's message to its market is called?
SWOT
marketing
purchasing
management
33
The purpose of sifting flour is to ...
seperate flour and sugars, filter out fats, and add texure
double ingredients content and mix ingredients evenly
add bulk, remove air, and filter out ingedients
add air, remove lumps, and filter out impurities
34
Composting material that are desireable are?
left over baked doogs and oils
coffee grounds and fish bones
coffee grounds and paper napkins
fish bones and leftover baked good
35
If using a food cost % of 30% for an entree that is $4.00 raw food; what is the menu price?
$12.00
$13.33
$ 7.50
$16.00
36
A food items that is less profitable but people generally order it is called?
plowhorse
dog
star
puzzle
37
Mole is used in dishes from which country?
Panama
Honduras
Costa Rica
Mexico
38
A buyer should use what before purchasing products?
specifications
purchase order
invoice
sales mix record
39
Mozzerella di bufala is made from which animal milk?
Iberian sheep
dairy cow
water buffalo
mountain goat
40
The marketing type of mix when you deal with food served and services offered to a customer?
presentation
product service
communication
market trends
41
specifications for fresh food that would cause challenges in meeting the quality are...
High energy cost required for delivey and preservation food
wide variance in seasonality, and degree of freshness
Difficulty determining right amount to purchase for demand
lack of availability of knowledgeable receiving personnel
42
The breaking down of organic material it called?
conserving
controlling
culturing
composting
43
A panini sandwich is ...
open-faced
grilled
deep-fried
layered
44
Why do we garnish a salad?
a practical way to repurpose the pantry's leftover produce
a smiple decorative, adding visual appeal and color contrast
a base that lines the dish upon which the salad is served
complimentary in taste while enhancing the appearance
45
The highest grade of beef, veal and lamb is ?
prime
choice
good
select
46
Moussaka is made from what ingredients.
squid and olive oil
smoked cod and lamb
lamb and eggplant
chickpeas and eggplant
47
The best cooking method for lean fish is?
broiling
poaching
baking
grilling
48
Iron content increased when cooking meat in an iron pan with what type of sauce?
milk
tomato
butter
stock
49
A New England boiled dinner includes what food items?
lobster, cabbage and beef stew
corned beef brisket, potatoes and cabbage
lobster, clams and bisque
fish, corn, and vegetables
50
a inventory method - food delivered checked in and kitchen issued check off.
perpetual
periodic
formal
first in first out
51
What is the world most expensive spice?
ginger
cinnamon
saffron
allspice
52
Which vitamins are destroyed by heat or washed away by water?
D and E
A and D
E and F
B and C
53
Calculating food cost percentage is
54
The biscuit method is
fat is cut into the flour -resemble mealy texture
ingrdedient are add at the same time
a stiff batter with a chewy texture
add flavor and richness
55
A fruit salad consist of what primary ingredients.
a raw carrot, zucchini and bell pepper
red leaf, iceberg, and romaine lettuce
boiled potatoes, rice and macaroni
ripe apples, bananas, and peacher
56
A items that make baked goods moist and keeps them fresh longer
fat
flavoring
egg
flour
57
Masala is ?
Egyptian marinade
Tunisian hot pepper
common Japanese flavorin
Indian spice mixture
58
What follows entrees on a typical menu?
vegetables
sandwiches
soups
desserts
59
This vinegar has a neutral flavor.
cider
white wine
distilled
rice
60
phytochemicals aid the body in
disease prevention
neuromuscular development
digestive processes
matabolic activiies
61
when you bard meat you are doing what to the meat?
adding seasoning
provide a garnis
retaining moisture
adding fresh herbs
62
A lower-fat baking alternative to butter is?
mayonnaise
applesauce
1% milk
yogurt
63
the name for a dish based on rice, olive oil, and saffron that is cooked in one post is called?
fabada
paella
saltimbocca
gazpacho
64
A Jamaican meat that is seasoned with a spicy dry rub is called?
curry spice
garlic powder
jerk spice
cuban spice
65
Fixed cost includes...
food
beverage
labor
overhead
66
The connective tissue that will break down in the cooking of meat is?
silverskin
elastin
gristle
collagen
67
A profit and loss report is a complication of which two items?
labor and revenue costs
sales and revenue
production and labor costs
sales and costs
68
Milk fat content in milk from lowest to highest is?
lowfat, skim light cream, evalporated, whipping cream
evaporated, condensed whole, whey, half and half
2%, skim whole, light cream, heavy cream
skim, whole, condensed, half and half, heavy cream
69
Which document should be used to determine if the business is operating effiecently?
standaridized recipe
profit and loss report
master schedule
requisition sheet
70
A thorough analysis of the flow of food would benefit an operation in what way?
reduction of spoiled food
reduction of serves who place incorrecr orders
increase in control over food costs
elimination of costly salaried employees
71
When velveting in Chinese cooking you are doing what?
coat meat with cornstarch and egg whites before stirfrying
applyin a dry rub of spices to meat before grilling
brushing layers of marinade onto meat before roasting
soak meat in soy sauce and water before sauteing
72
The first butchering of an animal carcall is called what?
retail
Primal
loin
choice
73
Strength in a marking SWOT analysis means what?
areas in which the operation excels
outside the operation could decrease revenue, increase cost
operations is performing poorly
outside the target market that could potentially be won
74
Chapati, naan, and paratha are names for India cuisine of which items below
Flatbreads
cheese patties cooked in syrup
tandoori chicken curries
a mixture of different spices
75
A SWOT anyalysis primary purpose is..
evaluate a buiness's profit and loss statement
identify a business's target market
determine a business's products and services
understand a business's current state and opportunites
76
What should be considered when make-or-buy analysis is being done?
staff prefer to use ready made products
supplier offer the lowest price
supplier offer daily delivery
staff have the skills to make this product consistently
77
What is Foie gras made from
engorged liver of duck
blue-legged chicke
local ham
black truffles
78
Eggs should be stored at what temperature or below
32
45
0
52
79
Strengtheners ingredients in baking are ..
flour and oil
flour and eggs
sugars and syrups
butter and oil
80
running out of a menu item is caused by failure in what step in the purchasing cycle?
selecting an excellent vendor
determining wheat needs to be purchased
determining staffing needs
writing product bid specifications
81
Asian fusion flavors are common to North American region?
pacific rim
mexican
northeast
midwest
82
An operating budget serves which purpose in an operation?
measures actual perfomrance against anticipated performance
none of the aove
oulines operational goals
help to analize controllable cost
83
Mole is what?
meat pie with a savory tast
slow-cooked sauce with complex flavor
heaarty soup with sweet flavor
pork sausage with garlicky tast
84
A benefit to choosing to buy a ready-made product is?
The finished dish will be more consistent
Food costs will decrease
Specifications are less likely to be met
Equipment needs will increase
85
Which three items are used in Cajun and Creole cuisines?
celery, onions, and green bell peppers
onions, tomatoes, and garlic
celery, onions, and carrots
carrots, tomatoes, and garlic
86
Retailers play what role in channel of distribution?
buy products
sell products to the public
make products which will be sold
negotiate deals between producers and customers
87
This part of the restaurant uses the most energy?
heating/cooling
dishwashing
cooking equipment
refrigeration
88
What is the process called that is used to remove harmful bacteria from milk?
sterilization
hydrogenation
Homogenization
pasteurization
89
When you increase business volume it causes fixed labor cost to ?
increase as a percentage of business volume
decrease as a percentage of business volume
become variable costs
become noncontrollable costs
90
Glucose is ?
simple carbohydrate
insoluble fiber
complex carbohydrate
soluble fiber
91
A nutrient we must all have to survive.
carboydrates
protein
fat
water
92
Calculating food cost percentage formula is?
(total food cost - total sales)x labor cost
total food cost x total sales revene
(total food cost + total sales) = ending inventory
total food cost/total sales
93
The filling that is made with vanilla sauce, gelatin, and whipping cream is called?
sabayon
coulis
bavarian cream
creme anglaise
94
Baking soda destroys what when it is added to green vegetables that are boiled?
protein
vitamins
protein
carbohydrates
95
In the centeral Midwest you would find what type of food?
creole food
junk food
pasties food
comfort food
96
A' la carae menu includes what?
it is only avaialbe for one day
items are accessible at any time of the day
each item is priced separatly
all items are priced together
97
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
98
What type of cost is a lease or mortgage payment?
fixed
variable
controllable
business
99
a plate presentation for sauce guideline would be?
sauces can offset bland or bitter flavors
sauce should be served around or under food
thick sauces enhance flavor and appeal
sauce should completely cover the food
100
Caughting a seafood species too fast when it slow to reproduce is called
bycatch
aquaculture
underfishing
overfishing

Duplicate of ProStart Review Year 2 2017-2018 Flashcards | StudBud