Prostart Practice Test Questions with Certified Solutions

Prostart Practice Test Questions with Certified Solutions What is the prgression of milk fat content from lowest to highest? Skim, Whole, Condensed, Half-and-Half, and Heavy Cream The proper brewing process for coffee is to use_____. Fresh, cold water heated to 195-200 What are the 3 basic parts of cheese? Water, Fat, and Protein Where is cholesterol found? Milk Generally, meat contains more of which type of fat than vegetable oil? Saturated Which vitamins may be destroyed by heat or washed away by steam or water? B and C In baking, applesauce is a low-fat alternative to_____. Butter Bound salads are made from primary ingredients such as _____. Canned tuna fish and boiled eggs Forecasting revenue in the restaurant and food service industry is usually based on_____. Average sales per customer and number of customers What does a sales history show? Number of portions of every item sold on a menu for a given period What is the contribution margin of an entrée that sells for $16.00 and has a food cost of 27% per plate? $11.68 How is food cost calculated? (Opening Inventory + Purchases) - Closing Inventory Molasses and honey are examples of which type of carbohydrate? Simple A food service operation began the month with a $25,000 food inventory, closed the month with $23,000, and purchased $19,000 worth of food products. Food sales for the month totaled $63,000. What was the food cost percentage? 33.3% Most produce should be stored at what maximum temperature? 41 F What salad green is essential in Caesar salad? Romaine Which raw fruit will prevent gelatin from setting? Papaya Which dressing should be used