PROSTART LEVEL 2 EXAMINATION
TEST COMPLETE QUESTIONS
AND CORRECT ANSWERS
◉ margarine. Answer: Which of the following is an example of a butter
substitute in a recipe?
◉ cross-training. Answer: Employees learn how to perform the duties of
another job within the operation in
◉ grade AA or A. Answer: Which of the following labels indicates the
highest quality of butter?
◉ bacon. Answer: Which of the following breakfast meats would shrink
the most during cooking?
◉ determining what needs to be purchased. Answer: Regularly running
out of a menu item is the result of a failure in which step of the
purchasing cycle?
, ◉ provide a protective coating, contribute flavor and richness, and
improve appearance. Answer: What are the three main functions of
icing?
◉ large. Answer: Most recipes are based on which size of egg?
◉ dusted lightly with flour. Answer: How should strips of meat be
prepared for saute?
◉ manager salaries. Answer: Which cost is noncontrollable or fixed?
◉ threat. Answer: Road construction in front of a restaurant would be
considered what part of a SWOT analysis?
◉ composting. Answer: the process of breaking down organic material
to form fertilizer is know as
◉ poaching. Answer: Which cooking method is best for very lean fish?
◉ operating budget. Answer: The financial plan for a foodservice
business created for a specific period of time is known as its
◉ make sure that dishwasher loads are full. Answer: An effective and
safe way to reduce water usage in an operation is to
TEST COMPLETE QUESTIONS
AND CORRECT ANSWERS
◉ margarine. Answer: Which of the following is an example of a butter
substitute in a recipe?
◉ cross-training. Answer: Employees learn how to perform the duties of
another job within the operation in
◉ grade AA or A. Answer: Which of the following labels indicates the
highest quality of butter?
◉ bacon. Answer: Which of the following breakfast meats would shrink
the most during cooking?
◉ determining what needs to be purchased. Answer: Regularly running
out of a menu item is the result of a failure in which step of the
purchasing cycle?
, ◉ provide a protective coating, contribute flavor and richness, and
improve appearance. Answer: What are the three main functions of
icing?
◉ large. Answer: Most recipes are based on which size of egg?
◉ dusted lightly with flour. Answer: How should strips of meat be
prepared for saute?
◉ manager salaries. Answer: Which cost is noncontrollable or fixed?
◉ threat. Answer: Road construction in front of a restaurant would be
considered what part of a SWOT analysis?
◉ composting. Answer: the process of breaking down organic material
to form fertilizer is know as
◉ poaching. Answer: Which cooking method is best for very lean fish?
◉ operating budget. Answer: The financial plan for a foodservice
business created for a specific period of time is known as its
◉ make sure that dishwasher loads are full. Answer: An effective and
safe way to reduce water usage in an operation is to
