Prostart 2 - Exam Prep Complete Questions And Answers

The purpose of pasteurizing milk is to - kill pathogens Two nondairy milk options are - rice and soy milk All milk products should be received and stored at what temperature? - 41F or lower What is the difference between ripened and unripened cheese? - Ripened cheese is aged with bacteria, while unripened cheese is fresh. Most recipes are based on what size of egg? - Large Pooled eggs should be stored at - 41F or lower Baking is typically used in the cooking of which two types of eggs? - Shirred eggs and Souffles The two traditional breakfast meats that hold the best for service are - sausage and bacon What is the optimal water temperature for brewing coffee? - 195F to 200F The two basic components of an efficient sandwich station are - ingredients and equipment A class of nutrients that includes starches, sugar, and dietary fiber is - carbohydrates The building blocks of protein are - Amino acids What type of vitamin is vitamin C? - Water-solubleWhat typically makes up 55 to 65 percent of the human body? - water A vegetarian is best described as someone who does not eat - meat, poultry, and fish What condition causes bones to gradually those their minerals and become weak and fragile? - Osteoporosis What is the most common nutritional deficiency in the world? - Iron-deficiency anemia At what temperature should cold, fresh food be received? - 41F with no signs of freezing Which products have been produced without pesticides or synthetic fertilizers? - Certified organic To function, the human body turns carbohydrates into - glucose Revenue is defined as income - from the sales before expenses are subtracted Food and labor can be designated as what cost? - Controllable Taking sales information for two or three recent and similar periods and averaging it together is a forecasting method called - The moving average technique Total food cost is calculated by what formula? - (opening inventory + purchases = total food available) - closing inventory. Food cost + ________________ = food cost percentage - Sal