Prostart level 2 final EXAM(Graded A+ actual test)

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 fertilizeraccompaniment - 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, heavy cream - lowest to highest milk fat content start small and look for logical opportunities - when an operation wants to buy food produced by local sources primary - the distribution channel a farmer represents coffee grounds and paper napkins - materials that are desirable for composting sales promotion - offering 2for1 appetizers every Friday between 3-5pm is what market communciation a fat is rubbed or cut into flour until the mixture is mealy or bumpy in appearances - the difference between biscuit quick bread method and other types pineapple - raw enzyme containing fruit that dissolves gelatinflatbreads - chapati, naan, and paratha are examples of this type of India cuisine churrasco - the method of roasting meat on skewers over fire milk - cholesterol can be found in this jambalaya - food that is characteristic of southern cuisine make a focused appeal to a distinct group of customers - the goal of target marketing 33% - food cost percentage of a projected monthly food cost $15,000 and food sales $45,000 jamon iberico - the product that legally protected from imitation by Spanish government bulk - the main purpose of bread in a sandwich straight-dough and sponge - two primary methods used in making yeast breads mole - slow cooked sauce with complex flavor jerk spice - in Jamaica, meat is seasoned with a spicy dry rub profit and loss report - the document used for determining costs that have gotten out of line tomato - an ingredient that increases the iron contact when cooking meat in an iron pancustomer count - type of forecast that uses the number of expected guests to determine purchasing needs understand a business current state and opportunites - primary purpose of a SWOT analysis corned beef, root vegetable - ingredients in a New England boiled dinner squab - another name for young pigeon specifications - what a buyer should use to help ensure the products meet quality standards casual dining chain - an organization most likely to use a formal purchasing order direct marketing example - a coffee shop emailing information to college students Three main functions of icing - provide a protective coating, contribute flavor and richness, and improve appearance the question that should be considered when conducting a make or buy analysis - does the staff have the skills to make this product consistently Shell eggs - is a good source of protein alive - when receiving shellfish Arugula - most appropriate salad green to match with a dressing made from walnut oil and balsamic vinager purchasing - the process of communicating a business message to its market