PROSTART 2 FINAL PAPER FULL QUESTIONS AND CORRECT ANSWERS REVIEW MATERIAL

PROSTART 2 FINAL PAPER FULL
QUESTIONS AND CORRECT ANSWERS
REVIEW MATERIAL

●● The finished dish will be more consistent
Answer: which is a benefit of choosing to buy a ready-made product?


●● Chemical
Answer: which type of leavener provides product rise when making
quick breads?


●● intermediaries
Answer: in a channel of distribution, wholesalers, suppliers, and
distributors are considered to be


●● beans and meat
Answer: which ingredients are most likely to be found in a cassoulet


●● cold food and cold plate presentations
Answer: the garde manger is the person responsible for preparation of
which items in the kitchen/

, ●● grilled
Answer: how is a panini sandwich prepared?


●● cooked pasta
Answer: bound salads are made from primary ingredients such as


●● item food cost (divided by) food cost percentage
Answer: how are menu items calculated by the percentage method?


●● poaching
Answer: which cooking method is best for very lean fish


●● fat
Answer: which item makes baked goods moist and keeps them fresh
longer


●● composting
Answer: the process of breaking down organic material to form fertilizer
is known as


●● accompaniment
Answer: a small amount of potato salad would be appropriate as which
type of salad?