PROSTART LEVEL 2 FINAL PAPER ACTUAL
EXAM QUESTIONS AND ANSWERS GRADED A
◉ which is a benefit of choosing to buy a ready-made product? Answer:
the finished dish will be more consistent
◉ which kind of leavener provides product rise when making quick
bread? Answer: chemical
◉ how does an operation determine its food cost? Answer: (opening
inventory + purchases) - closing inventory
◉ in a channel of distribution, wholesalers, suppliers, and distributors
are considered to be. Answer: intermediaries
◉ which ingredients are most likely to be found in a cassoulet? Answer:
beans and meat
◉ the garde manger is the person responsible for preparation of which
items in the kitchen? Answer: cold food and cold plate presentations
, ◉ how is a panini sandwich prepared? Answer: grilled
◉ bound salads are made from primary ingredients such as. Answer:
cooked pastas
◉ how are menu items calculated by the food percentage method?
Answer: item food cost / food cost precentage
◉ which cooking method is best for very lean fish? Answer: poaching
◉ which item makes baked goods moist and keep them fresh longer?
Answer: fat
◉ the process of breaking down organic material to for fertilizer is
known as. Answer: composting
◉ a small amount of potato salad would be appropriate as which type of
salad? Answer: accompaniment
◉ what is the formula for increasing or decreasing a recipe yield?
Answer: (desired yield / original yield) x each ingredient amount
◉ what traditional for of breakfast potatoes are shredded or chopped raw
before being cooked? Answer: hashed brown
EXAM QUESTIONS AND ANSWERS GRADED A
◉ which is a benefit of choosing to buy a ready-made product? Answer:
the finished dish will be more consistent
◉ which kind of leavener provides product rise when making quick
bread? Answer: chemical
◉ how does an operation determine its food cost? Answer: (opening
inventory + purchases) - closing inventory
◉ in a channel of distribution, wholesalers, suppliers, and distributors
are considered to be. Answer: intermediaries
◉ which ingredients are most likely to be found in a cassoulet? Answer:
beans and meat
◉ the garde manger is the person responsible for preparation of which
items in the kitchen? Answer: cold food and cold plate presentations
, ◉ how is a panini sandwich prepared? Answer: grilled
◉ bound salads are made from primary ingredients such as. Answer:
cooked pastas
◉ how are menu items calculated by the food percentage method?
Answer: item food cost / food cost precentage
◉ which cooking method is best for very lean fish? Answer: poaching
◉ which item makes baked goods moist and keep them fresh longer?
Answer: fat
◉ the process of breaking down organic material to for fertilizer is
known as. Answer: composting
◉ a small amount of potato salad would be appropriate as which type of
salad? Answer: accompaniment
◉ what is the formula for increasing or decreasing a recipe yield?
Answer: (desired yield / original yield) x each ingredient amount
◉ what traditional for of breakfast potatoes are shredded or chopped raw
before being cooked? Answer: hashed brown
