Final Prostart 2 Exam Questions and Answers Graded A+

Final Prostart 2 Exam Questions and Answers Graded A+ Which of the following is an example of a butter substitute in a recipe? margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? compote A recommended guideline regarding plate presentation in reference to sauces is that sauce should be served around or under food Which cooking method is best for very lean fish> poaching Which type of connective tissue will break down during the process of cooking meat? collagen Which food item is often considered to be a vegetable but is actually a fruit? tomato One of the best potatoes for baking is a russet Emailing information to college students about the coffee shop on campus is an example of direct marketing Lean doughs contain very little or no sugar and fat What is the required internal temperature that poultry stuffing must reach? 155*F Employees covered under the FLSA who must be paid a minimum wage and overtime for working over 40 hours are classified as non-exempt Vanilla sauce, gelatin, and whipped cream are combined to make which dessert filing? bavarian cream A restaurant uses the food cost percentage method to price its menu. With a food cost percentage of 30% for each dish, what should the menu price be for an entree with a raw food cost fo $4.00? 13.33 The process of breaking down organic material to form fertilizer is known as composting Which process is used to remove harmful bacteria from milk? pasteurization Which mixing method is used to prepare a high ratio cake two-stage Which of the following costs are most impacted by business volume labor What are the main ingredients in ganache? chocolate and cream Which type of legume is most often used to prepare hummus? garbanzo Most recipes are based on which size of egg? large Which kind of chicken meat is low in calories and fat content? white 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 does the term "natural" mean when applied to fresh produce? the term is legally meaningless Which type of training ensures that all employees receive the same information? group training Employees learn how to perform the duties of another job within the operation in cross training Which grain is used to create grits? corn In a channel of distribution, wholesalers, suppliers, and distributors are considered to be intermediaries Most fresh fruits purchased for operations are graded U.S. Fancy The first step in preparing fruits and vegetables is cleaning What creates challenges in meeting the established quality specifications for fresh foods? wide variance in seasonality, availability, and degree of freshness of products Which of the following is a finishing technique that gives vegetables a glossy appearance by adding a small amount of honey or sugar? glazing What is another name for a laminated dough? roll-in dough What is the formula for increasing or decreasing recipe yields? desired yield divided by original yield Which of the following breakfast meats would shrink the most during cooking? bacon which type of potato is best for an operation that has limited storage space and a wide variety of menu items containing potatoes medium starch, medium moisture Which cooking method is best for a cut of meat with a lot of marbling? broiling The four components of SWOT analysis are strengths, weaknesses, opportunities, and threats An efficient and safe way to reduce water usage in an operation is to make sure that dishwasher loads are full How does an operation determine it's food cost? Opening inventory + purchases - closing inventory Employee turnover is defined as the number of employees hired to fill one position in a years time How should strips of meat be prepared for saute? Dusted lightly with flour