ProStart II Exam Review Questions and Answers 100% Solved correctly

Publicity - The attention an operation receives from the public Press Release - A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion - When two or more sponsors develop complementary promotions or offer complementary promotional materials Marketing - Process of communicating a business's message to its market Market - Group of people known as customers or guests Menu engineering - systematically breaks down a menu's components to analyze which items are making money and which items are selling Du Jour - Menu that lists the menu items that are available on a particular day Profit - The amount of money remaining for an operation after expenses, or costs, are paid Plow horses - Popular but less profitable items on the menu California - A menu that lists all meals available at any time of day Smoke point - The point at which an oil or fat begins to burn Basted - When eggs are fried and then steamed in a covered pan Probiotic - Dietary supplement containing live bacteria that is taken orally to restore beneficial bacteria to the bodyLactose intolerance - Common digestive issue that causes a negative reaction to many cultured dairy products, not just milk Pasteurization - When milk it heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value Pancakes - Made with a milk-egg batter that is poured and cooked on a griddle in round cakes American - Most common service in hotels and restaurants in the United States Hash - Mixture of chopped meat, potatoes, and onions Grits - Similar to polenta Hot cereal - Categories include whole, cracked or flaked grains and granular grains Ethylene Gas - Causes fruits to ripen Enzymatic browning - Occurs when the oxygen in the air comes in contact with the flesh of cut fruit Acids (in terms of fruit) - Helps retain structure Compote - A sauce made by simmering dried fruits, such as apricots, currants, and raisins. Fruit - An organ that develops from the ovary of a flowering plant and contains one or more seeds. Root - Vegetables that are rich in sugars, starches, vitamins, and mineralsSeed - Vegetables including peas and corn Dicing - Cutting a product into cubes with a chef's knife Mesclun mix - A seed blend that includes a variety of leafy lettuce and other greens. Glazing - A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats. Gnocchi - Small potato dumplings served in Italian cuisine. Milling process - When the germ, bran, and hull of the grain are removed or polished. Solanine - A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. Single-stage - technique that takes potatoes directly from the raw state to the finished state using one cooking method Pilaf - A technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. Point of sale (POS) - system where most operations run historical sales and production reports from Full-line supplier - a one-stop shop that provides equipment, food, and supplies to the restaurant and foodservice industry Profit and loss report - Compiles sales and cost information for a specific period of time Labor - Total cost associated with staff members employed by an operationRevenue - Income from sales before expenses, or costs, are subtracted Recipe yield - number of portions that a recipe makes Food production chart - Form that shows how much product should be produced by the kitchen during a given meal period. Inventory - Food product in storage and can be expressed in terms of units, dollar values, or both Recipe cost card - Tool used to calculate the standard portion cost for a menu item. Actual purchase price - Method of calculating closing inventory by multiplying the number of units of each item by the price actually paid for each unit Employee turnover - Number of employees hired to fill one position in a year's time Crew Schedule - Chart that shows employees' names and the days and times they are supposed to work. Variable cost - Cost that will change based on the amount of sales at the restaurant and foodservice operation Master schedule - Template showing the number of people needed in each position to run the restaurant for a given time period. Business volume - Amount of sales an operation is doing for a given time period. Franchisees - Independent business owners who buy the right to use a company's name, products, and logoLeaders - Sales mix items that sell well Reorder point - The inventory level that signals the need to place a new order Pilfering - The illegal taking of inventory items by employees for their personal use. Make-or-buy Analysis - shows the cost of using convenience food product compared to the cost of making the item from scratch Job description - A document that defines the work involved in a particular assignment or position. Onboarding - the process a company uses to integrate new employees into the organization, improving employee retention rates Cross-training - an employee learns more than one job Exempt - Positions not covered under the Fair Labor Standards Act Sustainability - Practice of meeting current resource needs without compromising the ability to accommodate future needs Green - A building that has been designed, built, renovated, or reused so that the structure conserves energy, uses resources more efficiently, and reduces the overall impact on the environment Recycling - Convert waste into reusable material. Aquaculture - Production of seafood under controlled conditions. Renewable Energy - a source of energy that do not rely on a finite supply, directly emit greenhouse gases, or contribute to air pollutionSimple - Carbohydrates that contain one or two sugars Insoluble - Fiber that does not dissolve in water Cholesterol - White, waxy substance that helps the body carry out its many processes Water - B-complex vitamins and Vitamin C are soluble with this Food additive - Substance or combination of substances present in food as a result of processing, production, or packaging. Yield Grade - Amount of usable meat after the fat has been trimmed Fabrication - Process of butchering primal cuts of meat into usable portions Retail - Cuts that are ready for sale Aging - Butchers hang meat during this process to help lengthen the muscle fibers and increase the tenderness of the meat Marbling - Lines of fat running throughout a piece of meat that enhances its flavor, tenderness, and juciness Stuffing - Mixture of bread crumbs, herbs, and various other ingredients placed into the cavity of poultry before it is cooked Trussing - When the legs and wings of a bird are tied to its body