Culinary II: ProStart Exam Review Chapters 17–18 | Final Assessment
Preparation
1. Which type of menu offers breakfast, lunch, or dinner at any time of day? - ANS ✔✔California
2. What is a benefit of choosing to buy a ready-made product? - ANS ✔✔The finished dish will
be more consistent
3. Which kind of leavened makes quick breads rise? - ANS ✔✔Chemical
4. What is the formula for determining food cost? - ANS ✔✔(Opening inventory + Purchases) -
Closing Inventory
5. In a channel of distribution, wholesalers, suppliers, and distributors are known as what? - ANS
✔✔Intermediaries
6. What ingredients are found in a cassoulet? - ANS ✔✔Beans and meat
7. What is the garde manger responsible for? - ANS ✔✔Cold food and cold plate presentations
8. What cooking method is used when making a panini? - ANS ✔✔Grilled
9. What ingredients can be used in a bound salad? - ANS ✔✔Cooked pastas
10. How are menu items calculated by the food percentage method? - ANS ✔✔Item food cost /
food cost percentage
, 11. Which cooking method is best for very lean fish? - ANS ✔✔Poaching
12. Which item makes baked goods moist and keeps the fresh longer? - ANS ✔✔Fat
13. What is the process of breaking down organic material to form fertilizer? - ANS
✔✔Composting
14. A small amount of potato salad would be appropriate as which type of salad? - ANS
✔✔Accompaniment
15. What is the formula for converting a recipe? - ANS ✔✔(Desired yield/original yield) * Each
ingredient amount
16. What traditional form of breakfast potatoes are shredded or chopped raw before being
cooked? - ANS ✔✔Home-fried
17. Why does the cost of food sold NOT equal the cost of actual sold food? - ANS
✔✔Allowances need to be made for waste, employee meals, and promotions
18. What are the 4 basic parts of a salad? - ANS ✔✔Base, body, garnish, and dressing
19. A profit and loss report is a compilation of which 2 items? - ANS ✔✔Sales and cost
20. What is the correct progression of milk fat content from lowest to highest? - ANS ✔✔Skim,
whole, condensed, half and half, heavy cream
21. What should an operation that wants to buy food produced by local sources do? - ANS
✔✔start small and look for logical opportunities
Preparation
1. Which type of menu offers breakfast, lunch, or dinner at any time of day? - ANS ✔✔California
2. What is a benefit of choosing to buy a ready-made product? - ANS ✔✔The finished dish will
be more consistent
3. Which kind of leavened makes quick breads rise? - ANS ✔✔Chemical
4. What is the formula for determining food cost? - ANS ✔✔(Opening inventory + Purchases) -
Closing Inventory
5. In a channel of distribution, wholesalers, suppliers, and distributors are known as what? - ANS
✔✔Intermediaries
6. What ingredients are found in a cassoulet? - ANS ✔✔Beans and meat
7. What is the garde manger responsible for? - ANS ✔✔Cold food and cold plate presentations
8. What cooking method is used when making a panini? - ANS ✔✔Grilled
9. What ingredients can be used in a bound salad? - ANS ✔✔Cooked pastas
10. How are menu items calculated by the food percentage method? - ANS ✔✔Item food cost /
food cost percentage
, 11. Which cooking method is best for very lean fish? - ANS ✔✔Poaching
12. Which item makes baked goods moist and keeps the fresh longer? - ANS ✔✔Fat
13. What is the process of breaking down organic material to form fertilizer? - ANS
✔✔Composting
14. A small amount of potato salad would be appropriate as which type of salad? - ANS
✔✔Accompaniment
15. What is the formula for converting a recipe? - ANS ✔✔(Desired yield/original yield) * Each
ingredient amount
16. What traditional form of breakfast potatoes are shredded or chopped raw before being
cooked? - ANS ✔✔Home-fried
17. Why does the cost of food sold NOT equal the cost of actual sold food? - ANS
✔✔Allowances need to be made for waste, employee meals, and promotions
18. What are the 4 basic parts of a salad? - ANS ✔✔Base, body, garnish, and dressing
19. A profit and loss report is a compilation of which 2 items? - ANS ✔✔Sales and cost
20. What is the correct progression of milk fat content from lowest to highest? - ANS ✔✔Skim,
whole, condensed, half and half, heavy cream
21. What should an operation that wants to buy food produced by local sources do? - ANS
✔✔start small and look for logical opportunities
