Prostart 2 - Exam Prep Questions with Verified Answers

Prostart 2 - Exam Prep Questions with Verified Answers The purpose of pasteurizing milk is to kill pathogens Two nondairy milk options are rice and soy milk All milk products should be received and stored at what temperature? 41F or lower What is the difference between ripened and unripened cheese? Ripened cheese is aged with bacteria, while unripened cheese is fresh. Most recipes are based on what size of egg? Large Pooled eggs should be stored at 41F or lower Baking is typically used in the cooking of which two types of eggs? Shirred eggs and Souffles The two traditional breakfast meats that hold the best for service are sausage and bacon What is the optimal water temperature for brewing coffee? 195F to 200F The two basic components of an efficient sandwich station are ingredients and equipment A class of nutrients that includes starches, sugar, and dietary fiber is carbohydrates The building blocks of protein are Amino acids What type of vitamin is vitamin C? Water-soluble What typically makes up 55 to 65 percent of the human body? water A vegetarian is best described as someone who does not eat meat, poultry, and fish What condition causes bones to gradually those their minerals and become weak and fragile? Osteoporosis What is the most common nutritional deficiency in the world? Iron-deficiency anemia At what temperature should cold, fresh food be received? 41F with no signs of freezing Which products have been produced without pesticides or synthetic fertilizers? Certified organic To function, the human body turns carbohydrates into glucose Revenue is defined as income from the sales before expenses are subtracted Food and labor can be designated as what cost? Controllable Taking sales information for two or three recent and similar periods and averaging it together is a forecasting method called The moving average technique Total food cost is calculated by what formula? (opening inventory + purchases = total food available) - closing inventory. Food cost + ________________ = food cost percentage Sales A tool used to calculate standard portion cost for a menu item is called a food production chart What form shows how much product should be produced by the kitchen during a given meal period? Production sheet Which method calculates a menu price by multiplying raw food costs by a predetermined fraction? Straight mark up At what temperature should food service freezer units should be held? 0F A document that a receiving employee uses to