ProStart Level 2 2nd Edition Final Review Exam 2024 Questions and Answers

ProStart Level 2 2nd Edition Final Review Exam 2024 Questions and Answers Publicity The attention an operation receives from the public Press Release A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion When two or more sponsors develop complementary promotions or offer complementary promotional materials Marketing Process of communicating a business's message to its market Market Group of people known as customers or guests Menu engineering systematically breaks down a menu's components to analyze which items are making money and which items are selling Du Jour Menu that lists the menu items that are available on a particular day Profit The amount of money remaining for an operation after expenses, or costs, are paid Plow horses Popular but less profitable items on the menu California A menu that lists all meals available at any time of day Smoke point The point at which an oil or fat begins to burn Basted When eggs are fried and then steamed in a covered pan Probiotic Dietary supplement containing live bacteria that is taken orally to restore beneficial bacteria to the body Lactose intolerance Common digestive issue that causes a negative reaction to many cultured dairy products, not just milk Pasteurization When milk it heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value Pancakes Made with a milk-egg batter that is poured and cooked on a griddle in round cakes American Most common service in hotels and restaurants in the United States Hash Mixture of chopped meat, potatoes, and onions Grits Similar to polenta Hot cereal Categories include whole, cracked or flaked grains and granular grains Ethylene Gas Causes fruits to ripen Enzymatic browning Occurs when the oxygen in the air comes in contact with the flesh of cut fruit Acids (in terms of fruit) Helps retain structure Compote A sauce made by simmering dried fruits, such as apricots, currants, and raisins. Fruit An organ that develops from the ovary of a flowering plant and contains one or more seeds. Root Vegetables that are rich in sugars, starches, vitamins, and minerals Seed Vegetables including peas and corn Dicing Cutting a product into cubes with a chef's knife Mesclun mix A seed blend that includes a variety of leafy lettuce and other greens. Glazing A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats. Gnocchi Small potato dumplings served in Italian cuisine. Milling process When the germ, bran, and hull of the grain are removed or polished. Solanine A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. Single-stage technique that takes potatoes directly from the raw state to the finished state using one cooking method Pilaf A technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. Point of sale (POS) system where most operations run historical sales and production reports from Full-line supplier a one-stop shop that provides equipment, food, and supplies to the restaurant and foodservice industry Profit and loss report Compiles sales and cost information for a specific period of time Labor Total cost associated with staff members employed by an operation Revenue Income from sales before expenses, or costs, are subtracted