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