Prostart Level 2 Final Exam with Complete Solutions

Prostart Level 2 Final Exam with Complete Solutions california the type of menu that offers breakfast, lunch, or dinner at any time of the day consistent finished dish is a benefit of choosing to buy a ready made product chemical leavener that provides product rise when making quick breads (opening inventory+purchases)-closing inventory how an operation determines its food cost intermediaries the channel of distribution, wholesalers, suppliers, and distributors beans and meat ingredients found in a cassoulet cold food and cold plate presentations foods that a garde manager is responsible for grilled is how a panini sandwich prepared cooked pastas primary ingredients in a bound salad item food cost divided by food cost precentage food percentage formula poaching cooking method that is best for very lean meats fat item that makes baked goods moist and keep them fresh longer composing process of breaking down organic material to form fertilizer accompaniment a small amount of potato salad would be appropriate as which type of salad (desired yield divided by original yield) x each ingredient amount decreasing a recipe yield formula home fried the traditional form of cooking breakfast potatoes that are shredded or chopped raw allowances need to be made for waste, employee meals, and promotions why the cost of food NOT equal the cost of actual sold food base, body, garnish, and dressing four parts of a salad sales and costs compilation of profit and loss report skim, whole, condensed, half & half,