Prostart level 2 final exam ()Questions & Answers 100% Correct!!

california - ANSWERthe type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish - ANSWERis a benefit of choosing to buy a ready made product chemical - ANSWERleavener that provides product rise when making quick breads (opening inventory+purchases)-closing inventory - ANSWERhow an operation determines its food cost intermediaries - ANSWERthe channel of distribution, wholesalers, suppliers, and distributors beans and meat - ANSWERingredients found in a cassoulet cold food and cold plate presentations - ANSWERfoods that a garde manager is responsible for grilled - ANSWERis how a panini sandwich prepared cooked pastas - ANSWERprimary ingredients in a bound salad item food cost divided by food cost precentage - ANSWERfood percentage formula poaching - ANSWERcooking method that is best for very lean meats fat - ANSWERitem that makes baked goods moist and keep them fresh longer composing - ANSWERprocess of breaking down organic material to form fertilizer accompaniment - ANSWERa small amount of potato salad would be appropriate as which type of salad (desired yield divided by original yield) x each ingredient amount - ANSWERdecreasing a recipe yield formula home fried - ANSWERthe traditional form of cooking breakfast potatoes that are shredded or chopped raw al