ProStart Level 2 Exam Prep Questions – Foodservice Management & Culinary Operations
Practice Test
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
Practice Test
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
