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PROSTART 2 UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS COMPLETE STUDY GUIDE

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PROSTART 2 UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS COMPLETE STUDY GUIDE

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PROSTART 2 UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
COMPLETE STUDY GUIDE

●● consistent finished dish
Answer: is a benefit of choosing to buy a ready made product


●● chemical
Answer: leavener that provides product rise when making quick breads


●● (opening inventory+purchases)-closing inventory
Answer: how an operation determines its food cost


●● intermediaries
Answer: the channel of distribution, wholesalers, suppliers, and
distributors


●● beans and meat
Answer: ingredients found in a cassoulet


●● cold food and cold plate presentations
Answer: foods that a garde manager is responsible for

, ●● grilled
Answer: is how a panini sandwich prepared


●● cooked pastas
Answer: primary ingredients in a bound salad


●● item food cost divided by food cost precentage
Answer: food percentage formula


●● poaching
Answer: cooking method that is best for very lean meats


●● fat
Answer: item that makes baked goods moist and keep them fresh longer


●● composing
Answer: process of breaking down organic material to form fertilizer


●● accompaniment
Answer: a small amount of potato salad would be appropriate as which
type of salad

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