Level 2 Prostart Final Exam with complete
solutions Graded A+
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 fertilizer
accompaniment
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 gelatin
flatbreads
chapati, naan, and paratha are examples of this type of India cuisine
churrasco
the method of roasting meat on skewers over fire
solutions Graded A+
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 fertilizer
accompaniment
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 gelatin
flatbreads
chapati, naan, and paratha are examples of this type of India cuisine
churrasco
the method of roasting meat on skewers over fire
