PROSTART LEVEL 2 STUDY GUIDE TEST
PAPER QUESTIONS AND SOLUTIONS
◉ What traditional form of breakfast potatoes are shredded or chopped
raw before being cooked? Answer: Home-fried
◉ In a channel of distribution, wholesalers,suppliers, and distributors are
considered to be? Answer: intermediaries
◉ Why does the cost of food sold NOT equal the cost of actual sold
food? Answer: Allowances need to be made for waste, employee meals,
and promotions
◉ A profit and loss report is a compilation of which two items? Answer:
Sales and Costs
◉ How does an operation determine its food cost? Answer: (Opening
Inventory + Purchases) − Closing Inventory
◉ Bound salads are made from primary ingredients such as. Answer:
Cooked Pasta
, ◉ Which kind of leavener provides product rise when making quick
breads? Answer: Chemical
◉ Which option shows the correct progression of milk fat content from
lowest to highest? Answer: Skim, whole, condensed, half and half,
heavy cream
◉ Which cooking method is best for very lean fish? Answer: Poaching
◉ The garde manger is the person responsible for preparation of which
items in the kitchen? Answer: Cold food and cold plate presentations
◉ Which type of menu offers breakfast, lunch,or dinner at any time of
day? Answer: California
◉ What is the formula for increasing or decreasing a recipe yield?
Answer: (Desired yield ÷ Original yield) × Each ingredient amount
◉ How are menu items calculated by the food percentage method?
Answer: Item food cost ÷ Food cost percentage
◉ Which ingredients are most likely to be found in a cassoulet? Answer:
Beans and Meat
PAPER QUESTIONS AND SOLUTIONS
◉ What traditional form of breakfast potatoes are shredded or chopped
raw before being cooked? Answer: Home-fried
◉ In a channel of distribution, wholesalers,suppliers, and distributors are
considered to be? Answer: intermediaries
◉ Why does the cost of food sold NOT equal the cost of actual sold
food? Answer: Allowances need to be made for waste, employee meals,
and promotions
◉ A profit and loss report is a compilation of which two items? Answer:
Sales and Costs
◉ How does an operation determine its food cost? Answer: (Opening
Inventory + Purchases) − Closing Inventory
◉ Bound salads are made from primary ingredients such as. Answer:
Cooked Pasta
, ◉ Which kind of leavener provides product rise when making quick
breads? Answer: Chemical
◉ Which option shows the correct progression of milk fat content from
lowest to highest? Answer: Skim, whole, condensed, half and half,
heavy cream
◉ Which cooking method is best for very lean fish? Answer: Poaching
◉ The garde manger is the person responsible for preparation of which
items in the kitchen? Answer: Cold food and cold plate presentations
◉ Which type of menu offers breakfast, lunch,or dinner at any time of
day? Answer: California
◉ What is the formula for increasing or decreasing a recipe yield?
Answer: (Desired yield ÷ Original yield) × Each ingredient amount
◉ How are menu items calculated by the food percentage method?
Answer: Item food cost ÷ Food cost percentage
◉ Which ingredients are most likely to be found in a cassoulet? Answer:
Beans and Meat
