PROSTART 2 FULL QUESTIONS AND
CORRECT ANSWERS ALREADY PASSED
STUDY SHEET
●● Which of the following is a non-functional garnish?
a lemon wedge squeezed over fish; Bruno use red pepper added to
broccoli; a rosemary sprig added to mashed potatoes; microgreens added
to risotto
Answer: A rosemary sprig added to mashed potatoes
●● What can be made by simmering fresh fruits or dried fruits in a sugar
syrup?
Answer: Compote
●● Which of the following is an effect of blanching vegetables?
sets the color; hardens the flesh; increases the calories; increases strong
flavors
Answer: Sets the color
●● Which cost is non controllable or fixed?
food and beverage; hourly wages; seasonal advertising; manager salaries
Answer: Manager salaries
, ●● Which nutrient provides the greatest number of calories?
fats; carbs; proteins; vitamins
Answer: Fats
●● A recommended guideline regarding plate presentation in reference
to sauces is that sauce should...
Be served around or under food; completely cover the food; enhance
flavor in appeal; offset bland or bitter flavors
Answer: Be served around or under food
●● Which cooking method is best for very lean fish?
Answer: Poaching
●● To accurately be labeled "ice cream" it must contain what percentage
of milk fat?
6%; 7%; 8%; 9%
Answer: 8%
●● Which type of connective tissue will break down during the process
of cooking meat?
elastin; collagen; silver skin; gristle
Answer: Collagen
CORRECT ANSWERS ALREADY PASSED
STUDY SHEET
●● Which of the following is a non-functional garnish?
a lemon wedge squeezed over fish; Bruno use red pepper added to
broccoli; a rosemary sprig added to mashed potatoes; microgreens added
to risotto
Answer: A rosemary sprig added to mashed potatoes
●● What can be made by simmering fresh fruits or dried fruits in a sugar
syrup?
Answer: Compote
●● Which of the following is an effect of blanching vegetables?
sets the color; hardens the flesh; increases the calories; increases strong
flavors
Answer: Sets the color
●● Which cost is non controllable or fixed?
food and beverage; hourly wages; seasonal advertising; manager salaries
Answer: Manager salaries
, ●● Which nutrient provides the greatest number of calories?
fats; carbs; proteins; vitamins
Answer: Fats
●● A recommended guideline regarding plate presentation in reference
to sauces is that sauce should...
Be served around or under food; completely cover the food; enhance
flavor in appeal; offset bland or bitter flavors
Answer: Be served around or under food
●● Which cooking method is best for very lean fish?
Answer: Poaching
●● To accurately be labeled "ice cream" it must contain what percentage
of milk fat?
6%; 7%; 8%; 9%
Answer: 8%
●● Which type of connective tissue will break down during the process
of cooking meat?
elastin; collagen; silver skin; gristle
Answer: Collagen
