Prostart Practice Test 100% Solved
Skim, Whole, Condensed, Half-and-Half, and Heavy Cream
What is the prgression of milk fat content from lowest to highest?
Fresh, cold water heated to 195-200
The proper brewing process for coffee is to use_____.
Water, Fat, and Protein
What are the 3 basic parts of cheese?
Milk
Where is cholesterol found?
Saturated
Generally, meat contains more of which type of fat than vegetable oil?
B and C
Which vitamins may be destroyed by heat or washed away by steam or water?
Butter
In baking, applesauce is a low-fat alternative to_____.
Canned tuna fish and boiled eggs
Bound salads are made from primary ingredients such as _____.
Average sales per customer and number of customers
Forecasting revenue in the restaurant and food service industry is usually based on_____.
Number of portions of every item sold on a menu for a given period
What does a sales history show?
$11.68
What is the contribution margin of an entrée that sells for $16.00 and has a food cost of 27% per
plate?
(Opening Inventory + Purchases) - Closing Inventory
How is food cost calculated?
Simple
Molasses and honey are examples of which type of carbohydrate?
33.3%
Skim, Whole, Condensed, Half-and-Half, and Heavy Cream
What is the prgression of milk fat content from lowest to highest?
Fresh, cold water heated to 195-200
The proper brewing process for coffee is to use_____.
Water, Fat, and Protein
What are the 3 basic parts of cheese?
Milk
Where is cholesterol found?
Saturated
Generally, meat contains more of which type of fat than vegetable oil?
B and C
Which vitamins may be destroyed by heat or washed away by steam or water?
Butter
In baking, applesauce is a low-fat alternative to_____.
Canned tuna fish and boiled eggs
Bound salads are made from primary ingredients such as _____.
Average sales per customer and number of customers
Forecasting revenue in the restaurant and food service industry is usually based on_____.
Number of portions of every item sold on a menu for a given period
What does a sales history show?
$11.68
What is the contribution margin of an entrée that sells for $16.00 and has a food cost of 27% per
plate?
(Opening Inventory + Purchases) - Closing Inventory
How is food cost calculated?
Simple
Molasses and honey are examples of which type of carbohydrate?
33.3%
