Prostart Level 2 Exam Questions and Answers Graded A+

Prostart Level 2 Exam Questions and Answers Graded A+ Which type of Menu offers breakfast,lunch,and dinner at any time of day? Califorina Which is a benefit of choosing to buy a ready-made product? the finished dish will be more consistent Which kind of leavener provides product rise when making quick breads? Chemical How does an operation determine its food cost ? (opening inventory+ purchases)-closing inventory In a channel of distribution, wholesalers, suppliers, and distributors are considered to be intermediaries Which ingredients are most likely to be found in a cassoulet beans and meat The garde manger is the person responsible for preparation of which items in the kitchen? cold food and cold plate presentations how is a panini sandwich prepared grilled Bound salads are made from primary ingredients such as cooked pastas How are menu items calculated by the food percentage method? item food cost/ food cost percentage which cooking method is best for very lean fish? Poaching Which item makes bake goods moist and keeps them fresher longer? Fat The process of breaking down organic material to form fertilizer is known as composing A small amount of potato salad would be appropriate as which type of salad? Accompaniment What is the formula for increasing or decreasing a recipe yield? (Desired yield / original yield) x Each ingredient amount What traditional form of breakfast potatoes are shredded or chopped raw before being cooked? Hashed brown 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 The four basic parts of a salad are base, body, garnish, and dressing A profit and loss report is a compilation