Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+

Culinary II ProStart Exam Review 17-18 Questions and Answers Graded A+ 1. Which type of menu offers breakfast, lunch, or dinner at any time of day? California 2. What is a benefit of choosing to buy a ready-made product? The finished dish will be more consistent 3. Which kind of leavener makes quick breads rise? Chemical 4. What is the formula for determining food cost? (Opening inventory + Purchases) - Closing Inventory 5. In a channel of distribution, wholesalers, suppliers, and distributors are known as what? Intermediaries 6. What ingredients are found in a cassoulet? Beans and meat 7. What is the garde manger responsible for? Cold food and cold plate presentations 8. What cooking method is used when making a panini? Grilled 9. What ingredients can be used in a bound salad? Cooked pastas 10. How are menu items calculated by the food percentage method? Item food cost / food cost percentage 11. Which cooking method is best for very lean fish? Poaching 12. Which item makes baked goods moist and keeps the fresh longer? Fat 13. What is the process of breaking down organic material to form fertilizer? Composting 14. A small amount of potato salad would be appropriate as which type of salad? Accompaniment 15. What is the formula for converting a recipe? (Desired yield/original yield) * Each ingredient amount 16. What traditional form of breakfast potatoes are shredded or chopped raw before being cooked? Home-fried 17. Why does the cost of food sold NOT equal the cost of actual sold food? Allowances need to be made for waste, employee meals, and promotions 18. What are the 4 basic parts of a salad? Base, body, garnish, and dressing 19. A profit and loss report is a compilation of which 2 items? Sales and cost 20. What is the correct progression of milk fat content from lowest to highest? Skim, whole, condensed, half and half, heavy cream 21. What should an operation that wants to buy food produced by local sources do? start small and look for logical opportunities 22. Which distribution channel does a farmer represent? Primary 23. What materials are good for composting? Coffee grounds and paper napkins 24. Offering 2-for-1 appetizers every Friday between 3:00 p.m. and 5:00 p.m. is considered which type of market communication? Sales promotion 25. How is the biscuit method for making quick breads different from other methods? A fat is rubbed or cut into the flour until the mixture 26. Which raw, enzyme-containing fruit dissolves gelatin? Pineapple 27. Chapati, naan, and paratha are names for which items used in cuisine from India? Flatbread 28. What is the method of roasting meat on skewers over fire that is very popular in Brazil called? Churrasco 29. What foods contain cholesterol? Milk 30. Which food is a staple of Southern cuisine? Jambalaya 31. What is the goal of target marketing? Make a focused appeal to a distinct group of customers 32. If projected monthly food costs are $15,000 and food sales are $45,000, what is the food cost percentage? 33% 33. Which product is legally protected from imitation by the Spanish government? Jamon iberico 34. What is the main purpose of bread in a sandwich? Bulk 35. Yeast breads are most often made using which 2 primary methods? Straight-dough and sponge 36. What is mole? Slow-cooked sauce with complex flavor 37. In Jamaica, meat is seasoned with a spicy dry rub called what? Jerk spice 38. Which document is useful for determining costs that have gotten out of line, judging the operation's efficiency, and making basic management decisions? Profit and loss report 39. Iron content increases when cooking meat in an iron pan with ____________________. Tomato 40. Which type of forecast uses the number of expected guests to determine purchasing needs? Customer count 41. What is primary purpose of a SWOT analysis? Understand a business's current state and opportunities 42. Define New England boiled dinner.