PROSTART LEVEL 2 ACTUAL EXAM
QUESTIONS WITH ANSWERS GRADED A
◉ Which of the following is an example of a butter substitute in a
recipe? Answer: margarine
◉ Employees learn how to perform the duties of another job within the
operation in. Answer: cross-training
◉ Which of the following labels indicates the highest quality of butter?
Answer: grade AA or A
◉ Which of the following breakfast meats would shrink the most during
cooking? Answer: bacon
◉ Regularly running out of a menu item is the result of a failure in
which step of the purchasing cycle? Answer: determining what needs to
be purchased
◉ In order to lower cholesterol, for which of the following products
should a substitution be made? Answer: egg
, ◉ What are the three main functions of icing? Answer: provide a
protective coating, contribute flavor and richness, and improve
appearance
◉ What creates challenges in meeting the established quality
specifications for fresh foods? Answer: Wide variance of seasonality ,
availability, and degree of freshness of products
◉ Most recipes are based on which size of egg? Answer: large
◉ How should strips of meat be prepared for saute? Answer: dusted
lightly with flour
◉ Which cost is noncontrollable or fixed? Answer: manager salaries
◉ Road construction in front of a restaurant would be considered what
part of a SWOT analysis? Answer: threat
◉ the process of breaking down organic material to form fertilizer is
know as. Answer: composting
◉ Which cooking method is best for very lean fish? Answer: poaching
QUESTIONS WITH ANSWERS GRADED A
◉ Which of the following is an example of a butter substitute in a
recipe? Answer: margarine
◉ Employees learn how to perform the duties of another job within the
operation in. Answer: cross-training
◉ Which of the following labels indicates the highest quality of butter?
Answer: grade AA or A
◉ Which of the following breakfast meats would shrink the most during
cooking? Answer: bacon
◉ Regularly running out of a menu item is the result of a failure in
which step of the purchasing cycle? Answer: determining what needs to
be purchased
◉ In order to lower cholesterol, for which of the following products
should a substitution be made? Answer: egg
, ◉ What are the three main functions of icing? Answer: provide a
protective coating, contribute flavor and richness, and improve
appearance
◉ What creates challenges in meeting the established quality
specifications for fresh foods? Answer: Wide variance of seasonality ,
availability, and degree of freshness of products
◉ Most recipes are based on which size of egg? Answer: large
◉ How should strips of meat be prepared for saute? Answer: dusted
lightly with flour
◉ Which cost is noncontrollable or fixed? Answer: manager salaries
◉ Road construction in front of a restaurant would be considered what
part of a SWOT analysis? Answer: threat
◉ the process of breaking down organic material to form fertilizer is
know as. Answer: composting
◉ Which cooking method is best for very lean fish? Answer: poaching
