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Duplicate of ProStart Level 2 Review Flashcards | StudBud
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Duplicate of ProStart Level 2 Review
Duplicate of ProStart Level 2 Review
101 terms
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StudBud Administration
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101 cards
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Questions
101
Answers
1
Which product is legally protected from imitation by the Spanish government?
Manchego
Paella
Febada
Jamón ibérico
2
The number of times a menu item is sold in a particular time period is called the
Contribution margin
Food cost
Menu mix
Sales volume
3
Converting used cooking oil to fuel that can run trucks is and ex. of what sustainable practice
Reducing
Reusing
Recycling
Renewing
4
How are menu items calculated by food percentage method?
Contribution margin + food cost
Food cost X markup percentage
Item food cost + food cost percentage
Total nonfood cost + target profit
5
The financial plan of an operation for a specific time period is known as its
Profit-and-Loss Report
Operating budget
Sales history
Moving average
6
What is the term for the ideal amount of inventory that an operation should have?
Par stock
opening inventory
On-hand storage
Stockout
7
Which type of food is fabricated using techniques of scaling, trimming, and gutting?
Shellfish
Fin fish
Game
Poultry
8
A famous Spanish dish based on rice, olive oil, and saffron in one pot is called
Fabada
Saltimbocca
Gazpacho
Paella
9
How is a Panini sandwich made?
Open faced
Deep fried
layered
Grilled
10
A dessert sauce made of milk, sugar, and egg yolks that is often served with steamed puddings
Crème anglaise
Sabayon
Bavarian cream
Genoise
11
Foie gras is a popular cuisine of
China
Japan
Italy
France
12
A delivery of poultry should be rejected if the poultry has
Red wing tips
A temperature of 38°F
Firm flesh that springs back when touched
Stickiness under the wings
13
Which nutrient is the body's main source of energy?
Carbohydrates
Proteins
Lipids
Vitamins
14
What kind of chicken meat is low in calories and fat content?
Thigh
White
Leg
Dark
15
The garde manger is the person responsible for the prep of which items in the kitchen?
Stocks, soups, and sauces
Sandwiches and hot breakfast items
Cold food and cold plate presentations
Yeast breads, rolls, and pastries
16
What does the French term "charcuterie" mean?
Cured foods
Cooked flesh
Cold foods
Charcoal cooked
17
How does an operation determine its food cost?
Opening inventory + labor cost - Closing inventory
Total supply inventory + Purchases - Revenue
Closing inventory + Supply purchases - opening inventory
Opening inventory + purchases - Closing inventory
18
Emailing info to college students about a coffee shop on campus is an example of
Personal selling
Public relations
Direct marketing
Message contact
19
The goal of tatget marketing is to
Make a focused appeal to a distinct group of customers
Determine the value of a product
Create a unique identity for a product
Treat all potential customers as having the same needs
20
The binding agent in mayonnaise is
Oil
Egg yolks
Cornstarch
Cream
21
Which cooking method is best for very lean fish?
Poaching
Broiling
Grilling
Baking
22
Offering 2 for 1 appetizers every Friday between 3 and 5 PM are which type of market comm?
Public relations
Personal selling
Advertising
Sales promotion
23
Which substance has protective and disease preventing properties?
Lipids
Carbohydrates
Hormones
Phytochemicals
24
Which method for limiting garbage production is NOT acceptable?
Asking suppliers to consolidate and reduce packaging
Use accurate production forecasting to limit overproduction
Purchasing the right amt of food leading to less expiration
Making bulk purchases of TCS food to reduce containers used
25
Which items make baked goods moist and keep them fresher longer?
Flour
Egg
Fat
Flavoring
26
A radio commercial is which form of market communication?
Personal selling
Sales relations
Advertising
Engagement
27
Which distribution channel does a farmer represent?
Retailer
Primary
Intermediary
Distributor
28
What is the primary sales tool in most operations?
Word of mouth
Advertising
The server
The menu
29
What are the three methods of tenderizing meat?
Cooking, chemical, and fabricating
Cooking, mechanical, and fabricating
Mechanical, chemical, and cooking
Mechanical, chemical, and marbling
30
Iron content increases when cooking meat in an iron pan with
Stock
Milk
Butter
Tomato
31
What kind of leavener provides product rise when making quick breads?
Chemical
Air
Mechanical
Organic
32
The process of breaking down organic material to form fertilizer is known as
Culturing
Controlling
Composting
Conserving
33
How is the biscuit method for making quick breads different from other methods?
All ingredients are added at the same time to create texture
A fat is cut into the flour until it is crumbly in appearanc
Mixing produces a stiff batter with a slightly chewy texture
It contributes increased flavor and richness
34
Food from the central pert of the Midwest is sometimes called
Creole food
Junk food
Comfort food
Pasties food
35
Which quality grade for beef, veal, and lamb is the highest?
Prime
Select
Good
Choice
36
Which organization is most likely to use a formal purchasing process?
Casual dining chain with units in 4 states
Family-owned pizzeria
Bakery located in an office building
Coffee shop
37
Which style of southern cooking originated in the swamps and bayous of southern Louisiana?
Cajun
Creole
Tidewater
Low country
38
A menu item that is less profitable but very popular is categorized as a
Puzzle
Dog
Plowhorse
Star
39
A small amount of potato salad would be appropriate as which type of salad?
Accompaniment
Dessert
Intermezzo
Main course
40
What should a buyer use to help to ensure that products meet quality standards?
Specifications
Purchase order
Invoice
Sales mix record
41
Which option shows the correct progression of milk fat from lowest to highest?
Evaporated, condensed, whole, whey, half & half
Skim, whole, condensed, half & half, heavy cream
2%, skim, whole, light cream, heavy cream
Low fat, skim, light cream, evaporated, whipping cream
42
Which option for top to bottom order in a cooler is correct?
Seafood, RTE food, whole cuts of meat, ground meat
Seafood, ground meat, whole cuts of meat, RTE food
Ready-to-eat food, ground meat, whole cuts of meat, seafood
RTE food, seafood, whole cuts of meat, ground meat
43
Saturated fats and trans fats can be reduced by replacing them with
Canola oil
Lard
Coconut oil
Poultry
44
The method of roasting meat on skewers over fire in Brazilian cuisine is referred to as
Churrasco
Concassé
Ceviche
Cherimoya
45
Yeast breads are most often made using which two primary methods?
Straight-dough and sponge
Baker's mix and scratch mix
Sponge-dough and rounding
Fermentation and complex
46
The New England boiled dinner includes
Lobsters, clams, and bisque
Corned beef brisket, potatoes, and cabbage
Lobster, cabbage, and beef stew
Fish, corn, and vegetables
47
In the channel of distribution, wholesalers, suppliers and distributers are considered to be
Retailers
Caterers
Primary sources
Intermediaries
48
Fatty fish are best prepared by
Sautéing
Deep frying
Poaching
Baking
49
A "daily specials" menu is an example of which type of menu?
Limited
Prix fixe
Du jour
Cyclical
50
The function of garnish in a salad is to be
A base that lines the dish upon which the salad is served
A practical way to repurpose the pantry's leftover produce
Complimentary is taste while enhancing the appearance
Simply decorative, adding visual appeal and color contrast
51
What is the benefit of choosing to buy a ready made product?
Specifications are less likely to be met
The finished dish will be more consistent
Food costs will decrease
Equipment needs will increase
52
Why does the cost of food sold not equal to the cost of actual food sold?
Allowances need to be made for waste, emp. meals, promotions
The purchasing manager did not order enough food
Costing of recipe was done inncorectly
End of month inventories were not done correctly
53
The most appropriate green salad to be dressed with a dressing made with walnut oil/balsamic?
Arugula
Curly endive
Romaine
Iceberg
54
What are the three main functions of icing?
Protective coating, flavor and richness, improve appearance
Increase sugar rush, improve texture, detract from taste
Cover up mistakes, add flavor, and provide increased revenue
Protects from infestation, adds décor touch, improves taste
55
Which two cooking fats are used in traditional Italian cooking?
Oleo and olive oil
Butter and peanut oil
Olive oil and butter
Peanut oil and oleo
56
The main purpose of bread in a sandwich is to provide
Filling
Moisture
Flavor
Bulk
57
An operation that wants to buy food produced by local sources should
Include local sources that supply in bulk
Buy produce locally even if the cost is slightly more
Include local sources that can provide supplies year tound
Start small and look for logical opportunities
58
On average, how many calories does one gram of fat provide?
9
7
6
4
59
Sustainability can be defined as practices
Limit the use of available resources in a restaurant
Meeting current resource needs w/o compromising future need
Conserve resources by reducing needs of a restaurant
Limit the future needs of available resources
60
If projected monthly food costs are $15,000 and food sales are $45,000 the food cost % is
15
20
30
33
61
Electricity, insurance, and mortgage costs are considered which type of cost?
Semi-variable
Variable
Controllable
Non controllable
62
The formula for calculating baker's percentage is
Weight of ingredient X (weight of flour ÷ 100%
Weight of flour + weight of other ingredients X 100%
Weight of ingredient ÷ (weight of flour X 100%)
Weight of flour ÷ weight of ingredient X 100%
63
Which type of menu offers breakfast, lunch, or dinner any time of the day?
Unlimited
California
Flex
Open kitchen
64
How many basic categories of nutrients are important to the body?
5
6
4
7
65
What is another word for a company's capital?
Goals
Risks
Assets
Debts
66
A squab is a young
Goose
Pigeon
Duck
Turkey
67
Which vitamins may be destroyed by heat or washed away by steam or water?
E and K
D and E
B and C
A and D
68
Which flour is used for dried pasta and originates from the south of Italy?
Semolina
Durham
All-purpose
Bleached
69
A profit and loss report is a compilation of which two items?
Labor and revenue costs
Sales and costs
Production and labor costs
Sales and revenues
70
All menu items that a chef will prepare on a given day can be found on a
Daily food cost sheet
Production sheet
Purchase order
Sales mix record
71
A abandoned, polluted industrial site that has been cleaned up and repurposed is called
Brown building
Green building
Greenfield site
Brownfield site
72
How should strips of meat be prepared for sauté?
Tossed gently in mire poix
Barded lightly with bacon
Dipped quickly in marinade
Dusted lightly with flour
73
A good source of protein is
Shell eggs
Olive oil
Balsamic vinegar
Clover honey
74
Using the straight markup method, which item would an operation multiply food cost by/profit
Fraction
Menu price
Labor cost
Dollar amount
75
Materials that are desirable for composting are
Laftover baked goods and oils
Coffee grounds, and paper napkins
Coffee grounds and fish bones
Fish bones and left over baked goods
76
Which ingredients are most likely to be found in a cassoulet?
Chicken and rice
Oysters and spinach
Sauerkraut and pork
Beans and meat
77
The process of communicating a business's message to its market is called
Management
Marketing
SWOT
Purchasing
78
What traditional form of breakfast potatoes are shredded or chopped raw before being cooked?
Hashed brown
Mashed
French fried
Home fried
79
Which cooking method is primarily used in Chinese red-cooking?
Stewing
Frying
Roasting
Poaching
80
Which food is characteristic of Southern cuisine?
Sushi
Chicken curry
Clam chowder
Jambalaya
81
Which edible plants became the foundation of southwestern cuisine?
Celery, onions, and bell peppers
Avocados, rice, bell peppers
Olives, bell peppers, and corn
Pine nuts, beans, corn, cactus
82
Chapti, naan, and paratha are names for which items in Indian cuisine?
Flatbreads
Chees parries cooked in syrup
Tandoori chicken curries
A mixture of different spices
83
Which item is a staple of Mexican cuisine?
Bananas
Fish
Corn
Quinoa
84
What is a mole?
Meat pie with a savory taste
Hearty soup with a sweet flavor
Pork sausage with a garlicky taste
Slow cooked sauce with a complex flavor
85
What country id known for moussaka?
Morocco
Spain
Italy
Greece
86
Which type of forecast uses the number of expected guests to determine purchasing needs?
Usage
Projectual
Customer count
Perpetual
87
What is the formula for increasing or decreasing a recipe yield?
(Original yield ÷ Desired yield) X each ingredient amount
Each ingredient amount ÷ (Desired yield X Original yield)
Each ingredient amount ÷ (Original yield X Desired yield
(Desired yield ÷ Actual yield) X Each ingredient used
88
Bound salads are made from primary ingredients such as
Cooked pasta
Fresh greens
Frozen vegetables
Canned fruits
89
Cholesterol can be found in
Milk
Almonds
Corn oil
Potatoes
90
What doc helps keep costs in line, judging an operations efficiency, or making basic descisions
Requisition sheet
Master schedule
Standardized recipe
Profit-and-loss report
91
The four basic parts of a salad are
Base, body, garnish, and olives
Lettuce, meat, cheese, and dressing
Base, body, garnish, and dressing
Lettuce, garnish, base, and dressing
92
The question that should be considered when conducting a make-or-buy analysis id, "Does the
Staff prefer to use ready-made products?
Staff have the skills to make this product consistently?
Supplier offer daily deliveries?
Supplier offer the lowest prices
93
How is a Panini sandwich made?
layered
Deep fried
Open faced
Grilled
94
A person that follows a diet that prohibits the consumption of animals or animal by products is
lacto-ovo vegetarian
Vegan
lacto-vegetarian
Vegetarian
95
Which raw, enzyme-containing fruit dissolves gelatin
Orange
Pineapple
Plantain
Cherry
96
Which dressing should be used in a chicken salad?
Suspension mixture
Emulsified vinaigrette
Vinaigrette
Mayonnaise
97
The primary purpose for a SWOT analysis is to
Evaluate a business's profit-and-loss statements
Identify a business's target market
Determine a business's products and services
Understand a business's current state and opportunities
98
When receiving fresh shellfish, they must be
Alive
Frozen
Tagless
Dead
99
In Jamaica, meat is seasoned with a spicy dry rub called
Garlic powder
Cuban spice
Curry powder
Jerk spice
100
Proteins containing all the essential amino acids are
Incomplete proteins
Soluble fiber
Complete proteins
Insoluble fiber
101
When brewing coffee, fresh, cold water should be heated to
200-212°F
195-200°F
170-180°F
185-190°F