Prostart level 2 Exam Questions and Answers all
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Most recipes are based on which size of egg? - ✔✔large
How should strips of meat be prepared for saute? - ✔✔dusted lightly with flour
Which cost is noncontrollable or fixed? - ✔✔manager salaries
Road construction in front of a restaurant would be considered what part of a SWOT
analysis? - ✔✔threat
the process of breaking down organic material to form fertilizer is know as -
✔✔composting
Which cooking method is best for very lean fish? - ✔✔poaching
The financial plan for a foodservice business created for a specific period of time is
known as its - ✔✔operating budget
An effective and safe way to reduce water usage in an operation is to - ✔✔make sure
that dishwasher loads are full
burning wood is an example of which type of renewable energy? - ✔✔biomass
Using the food cost percentage method, which item would be divided by the food cost
in order to calculate menu price? - ✔✔food cost percentage
, What is another name for a laminated dough? - ✔✔roll-in-dough
Which type of training ensures that all employees receive the same information? -
✔✔group
A profit and loss report is a compilation of which two items? - ✔✔sales and costs
What can happen when stirred custards are overheated? - ✔✔curdle
Which of the following costs are MOST impacted by business volume? - ✔✔labor
Local sourcing refers to - ✔✔using food that was grown in the surrounding region
When leaves, stems, or flowers, are used to enhance the flavor of food in foodservice,
they are referred to as - ✔✔herbs
A cook is making potato salad for a party of 20, but the recipe serves 8. What is the
conversion factor for making the desired yield? - ✔✔2.5
Which agency is responsible for the enforcement of food safety regulations? -
✔✔state or local health departments
Body language and gestures are which type of communication? - ✔✔nonverbal
How many tablespoons are in one fluid ounce? - ✔✔2
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