ProStart Level 2 National Exam (5468) – Exam Overview, Key Topics & Study
Guide
The first step in preparing fruits and vegetables is - correct answer ✔✔cleaning
What is the formula for increasing or decreasing recipe yields? - correct answer ✔✔Desired
yield divided by original yield
A menu item that is less profitable but very popular is categorized as a - correct answer
✔✔plow horse
Which cooking method is best for very lean fish? - correct answer ✔✔poaching
A recommended guideline regarding plate presentation in reference to sauces is that sauce
should - correct answer ✔✔enhance the flavor and appeal
Lease or mortgage payments are considered to be what type of cost? - correct answer ✔✔Fixed
Lean doughs contain very little or no - correct answer ✔✔sugar and fat
Which nutrient provides the greatest number of calories? - correct answer ✔✔Fat
A good source of protein is - correct answer ✔✔a shell egg
Most recipes are based on which size of egg? - correct answer ✔✔Large
Which of the following breakfast meats would shrink the most during cooking?
, Bacon
Ham
Sausage
Fish - correct answer ✔✔Bacon
An efficient and safe way to reduce water usage in an operation is to - correct answer ✔✔make
sure that dishwasher loads are full
A profit and loss report is a compilation of which two items? - correct answer ✔✔Sales and
costs
A turkey has been trussed when - correct answer ✔✔its legs and wings have been tied to its
body
The question that should be considered when conducting a make-or-buy analysis is, "Does the -
correct answer ✔✔staff prefer to use ready-made-products?"
Which of the following tends to have a chewy texture and a crisp crust? - correct answer
✔✔Sour dough
An 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? - correct answer ✔✔33.3 (25,000+23,000-19,000 divide
63,000)
An operating budget serves many purposes in the management of a restaurant or food service
operation, including - correct answer ✔✔identifying all controllable cost needs, such as labor,
food and beverages, and supplies
Guide
The first step in preparing fruits and vegetables is - correct answer ✔✔cleaning
What is the formula for increasing or decreasing recipe yields? - correct answer ✔✔Desired
yield divided by original yield
A menu item that is less profitable but very popular is categorized as a - correct answer
✔✔plow horse
Which cooking method is best for very lean fish? - correct answer ✔✔poaching
A recommended guideline regarding plate presentation in reference to sauces is that sauce
should - correct answer ✔✔enhance the flavor and appeal
Lease or mortgage payments are considered to be what type of cost? - correct answer ✔✔Fixed
Lean doughs contain very little or no - correct answer ✔✔sugar and fat
Which nutrient provides the greatest number of calories? - correct answer ✔✔Fat
A good source of protein is - correct answer ✔✔a shell egg
Most recipes are based on which size of egg? - correct answer ✔✔Large
Which of the following breakfast meats would shrink the most during cooking?
, Bacon
Ham
Sausage
Fish - correct answer ✔✔Bacon
An efficient and safe way to reduce water usage in an operation is to - correct answer ✔✔make
sure that dishwasher loads are full
A profit and loss report is a compilation of which two items? - correct answer ✔✔Sales and
costs
A turkey has been trussed when - correct answer ✔✔its legs and wings have been tied to its
body
The question that should be considered when conducting a make-or-buy analysis is, "Does the -
correct answer ✔✔staff prefer to use ready-made-products?"
Which of the following tends to have a chewy texture and a crisp crust? - correct answer
✔✔Sour dough
An 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? - correct answer ✔✔33.3 (25,000+23,000-19,000 divide
63,000)
An operating budget serves many purposes in the management of a restaurant or food service
operation, including - correct answer ✔✔identifying all controllable cost needs, such as labor,
food and beverages, and supplies
