PROSTART ELABORATED FINAL
EXAM WITH CORRECT ANSWERS
california - CORRECT ANSWER-the type of menu that offers
breakfast, lunch, or dinner at any time of the day
consistent finished dish - CORRECT ANSWER-is a benefit of
choosing to buy a ready made product
chemical - CORRECT ANSWER-leavener that provides
product rise when making quick breads
(opening inventory+purchases)-closing inventory - CORRECT
ANSWER-how an operation determines its food cost
intermediaries - CORRECT ANSWER-the channel of
distribution, wholesalers, suppliers, and distributors
beans and meat - CORRECT ANSWER-ingredients found in a
cassoulet
cold food and cold plate presentations - CORRECT ANSWER-
foods that a garde manager is responsible for
grilled - CORRECT ANSWER-is how a panini sandwich
prepared
, cooked pastas - CORRECT ANSWER-primary ingredients in a
bound salad
item food cost divided by food cost precentage - CORRECT
ANSWER-food percentage formula
poaching - CORRECT ANSWER-cooking method that is best
for very lean meats
fat - CORRECT ANSWER-item that makes baked goods moist
and keep them fresh longer
composing - CORRECT ANSWER-process of breaking down
organic material to form fertilizer
accompaniment - CORRECT ANSWER-a small amount of
potato salad would be appropriate as which type of salad
(desired yield divided by original yield) x each ingredient
amount - CORRECT ANSWER-decreasing a recipe yield
formula
home fried - CORRECT ANSWER-the traditional form of
cooking breakfast potatoes that are shredded or chopped raw
allowances need to be made for waste, employee meals, and
promotions - CORRECT ANSWER-why the cost of food NOT
equal the cost of actual sold food
base, body, garnish, and dressing - CORRECT ANSWER-four
parts of a salad
sales and costs - CORRECT ANSWER-compilation of profit
and loss report
skim, whole, condensed, half & half, heavy cream - CORRECT
ANSWER-lowest to highest milk fat content
EXAM WITH CORRECT ANSWERS
california - CORRECT ANSWER-the type of menu that offers
breakfast, lunch, or dinner at any time of the day
consistent finished dish - CORRECT ANSWER-is a benefit of
choosing to buy a ready made product
chemical - CORRECT ANSWER-leavener that provides
product rise when making quick breads
(opening inventory+purchases)-closing inventory - CORRECT
ANSWER-how an operation determines its food cost
intermediaries - CORRECT ANSWER-the channel of
distribution, wholesalers, suppliers, and distributors
beans and meat - CORRECT ANSWER-ingredients found in a
cassoulet
cold food and cold plate presentations - CORRECT ANSWER-
foods that a garde manager is responsible for
grilled - CORRECT ANSWER-is how a panini sandwich
prepared
, cooked pastas - CORRECT ANSWER-primary ingredients in a
bound salad
item food cost divided by food cost precentage - CORRECT
ANSWER-food percentage formula
poaching - CORRECT ANSWER-cooking method that is best
for very lean meats
fat - CORRECT ANSWER-item that makes baked goods moist
and keep them fresh longer
composing - CORRECT ANSWER-process of breaking down
organic material to form fertilizer
accompaniment - CORRECT ANSWER-a small amount of
potato salad would be appropriate as which type of salad
(desired yield divided by original yield) x each ingredient
amount - CORRECT ANSWER-decreasing a recipe yield
formula
home fried - CORRECT ANSWER-the traditional form of
cooking breakfast potatoes that are shredded or chopped raw
allowances need to be made for waste, employee meals, and
promotions - CORRECT ANSWER-why the cost of food NOT
equal the cost of actual sold food
base, body, garnish, and dressing - CORRECT ANSWER-four
parts of a salad
sales and costs - CORRECT ANSWER-compilation of profit
and loss report
skim, whole, condensed, half & half, heavy cream - CORRECT
ANSWER-lowest to highest milk fat content
