Prostart Level 2 exam 2024
1.Which type of menu offers breakfast, lunch, or dinner at any time of day?:
California
2.Which is a benefit of choosing to buy a ready-made product?:
The finished dish will be more consistent.
3.Which kind of leavener provides product rise when making quick breads?
: Chemical
4.How does an operation determine its food cost?: (Opening Inventory +
Pur- chases) Closing Inventory
5.In a channel of distribution, wholesalers, suppliers, and distributors
are considered to be: Primary sources
6.Which ingredients are most likely to be found in a cassoulet?: Beans
and meat
7.The garde manger is the person responsible for preparation of which
items in the kitchen?: Cold food and cold plate presentations
8.How is a panini sandwich prepared?: grilled
9.Bound salads are made from primary ingredients such as: cooked pastas.
10.How are menu items calculated by the food percentage method?: Item
food cost ÷ Food cost percentage
11.Which cooking method is best for very lean fish?: Poaching
12.Which item makes baked goods moist and keep them fresh longer?: Fat
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, 13.The process of breaking down organic material to form fertilizer is
known as: composting.
14.A small amount of potato salad would be appropriate as which type
of salad?: Accompaniment
15.What is the formula for increasing or decreasing a recipe yield?:
(Desired yield ÷ Original yield) × Each ingredient amount
16.What traditional form of breakfast potatoes are shredded or chopped
raw before being cooked?: Home-fried
17.Why does the cost of food sold NOT equal the cost of actual sold food?: -
Allowances need to be made for waste, employee meals, and
promotions.
18.The four basic parts of a salad are: base, body, garnish, and dressing.
19.A profit and loss report is a compilation of which two items?: Sales
and costs
20.Which option shows the correct progression of milk fat content
from lowest to highest?: Skim, whole, condensed, half and half,
heavy cream
21.An operation that wants to buy food produced by local sources should: -
start small and look for logical opportunities.
22.Which distribution channel does a farmer represent?: Primary
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1.Which type of menu offers breakfast, lunch, or dinner at any time of day?:
California
2.Which is a benefit of choosing to buy a ready-made product?:
The finished dish will be more consistent.
3.Which kind of leavener provides product rise when making quick breads?
: Chemical
4.How does an operation determine its food cost?: (Opening Inventory +
Pur- chases) Closing Inventory
5.In a channel of distribution, wholesalers, suppliers, and distributors
are considered to be: Primary sources
6.Which ingredients are most likely to be found in a cassoulet?: Beans
and meat
7.The garde manger is the person responsible for preparation of which
items in the kitchen?: Cold food and cold plate presentations
8.How is a panini sandwich prepared?: grilled
9.Bound salads are made from primary ingredients such as: cooked pastas.
10.How are menu items calculated by the food percentage method?: Item
food cost ÷ Food cost percentage
11.Which cooking method is best for very lean fish?: Poaching
12.Which item makes baked goods moist and keep them fresh longer?: Fat
1/
9
, 13.The process of breaking down organic material to form fertilizer is
known as: composting.
14.A small amount of potato salad would be appropriate as which type
of salad?: Accompaniment
15.What is the formula for increasing or decreasing a recipe yield?:
(Desired yield ÷ Original yield) × Each ingredient amount
16.What traditional form of breakfast potatoes are shredded or chopped
raw before being cooked?: Home-fried
17.Why does the cost of food sold NOT equal the cost of actual sold food?: -
Allowances need to be made for waste, employee meals, and
promotions.
18.The four basic parts of a salad are: base, body, garnish, and dressing.
19.A profit and loss report is a compilation of which two items?: Sales
and costs
20.Which option shows the correct progression of milk fat content
from lowest to highest?: Skim, whole, condensed, half and half,
heavy cream
21.An operation that wants to buy food produced by local sources should: -
start small and look for logical opportunities.
22.Which distribution channel does a farmer represent?: Primary
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