Prostart Practice Test With Answers
1. Skim, Whole, Condensed, Half-and-Half, and Heavy Cream: What is the
prgression of milk fat content from lowest to highest?
2. Fresh, cold water heated to 195-200: The proper brewing process for coffee is
to use .
3. Water, Fat, and Protein: What are the 3 basic parts of cheese?
4. Milk: Where is cholesterol found?
5. Saturated: Generally, meat contains more of which type of fat than vegetable oil?
6. B and C: Which vitamins may be destroyed by heat or washed away by steam or
water?
7. Butter: In baking, applesauce is a low-fat alternative to .
8. Canned tuna fish and boiled eggs: Bound salads are made from primary
ingredients such as .
9. Average sales per customer and number of customers: Forecasting revenue
in the restaurant and food service industry is usually based on .
10. Number of portions of every item sold on a menu for a given period: What
does a sales history show?
11. $11.68: What is the contribution margin of an entrée that sells for $16.00 and
has a food cost of 27% per plate?
12. (Opening Inventory + Purchases) - Closing Inventory: How is food cost
calculated?
13. Simple: Molasses and honey are examples of which type of carbohydrate?
14. 33.3%: A food service operation began the month with a $25,000 food inventory,
closed the month with $23,000, and purchased $19,000 worth of food products. Food
sales for the month totaled $63,000. What was the food cost percentage?
15. 41 F: Most produce should be stored at what maximum temperature?
16. Romaine: What salad green is essential in Caesar salad?
17. Papaya: Which raw fruit will prevent gelatin from setting?
18. Mayonnaise: Which dressing should be used to bind a chicken salad?
19. Determine what needs to be bought.: What is the first step in the purchasing
process?
20. Wide variance in seasonality, availability, and degree of freshness of prod-
uct.: What creates challenges in meeting the established quality specifications for
fresh foods?
21. The finished dish will be more consistent.: What is a benefit of choosing to
buy a ready-made product?
22. Broiling: Which cooking method is best suited for loin lamb chops?
23. Bratwurst: What type of sausage is made of raw meat products and treated with
preservatives?
24. Dusted lightly with flour: How should strips of meat be prepared for sauté?
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1. Skim, Whole, Condensed, Half-and-Half, and Heavy Cream: What is the
prgression of milk fat content from lowest to highest?
2. Fresh, cold water heated to 195-200: The proper brewing process for coffee is
to use .
3. Water, Fat, and Protein: What are the 3 basic parts of cheese?
4. Milk: Where is cholesterol found?
5. Saturated: Generally, meat contains more of which type of fat than vegetable oil?
6. B and C: Which vitamins may be destroyed by heat or washed away by steam or
water?
7. Butter: In baking, applesauce is a low-fat alternative to .
8. Canned tuna fish and boiled eggs: Bound salads are made from primary
ingredients such as .
9. Average sales per customer and number of customers: Forecasting revenue
in the restaurant and food service industry is usually based on .
10. Number of portions of every item sold on a menu for a given period: What
does a sales history show?
11. $11.68: What is the contribution margin of an entrée that sells for $16.00 and
has a food cost of 27% per plate?
12. (Opening Inventory + Purchases) - Closing Inventory: How is food cost
calculated?
13. Simple: Molasses and honey are examples of which type of carbohydrate?
14. 33.3%: A food service operation began the month with a $25,000 food inventory,
closed the month with $23,000, and purchased $19,000 worth of food products. Food
sales for the month totaled $63,000. What was the food cost percentage?
15. 41 F: Most produce should be stored at what maximum temperature?
16. Romaine: What salad green is essential in Caesar salad?
17. Papaya: Which raw fruit will prevent gelatin from setting?
18. Mayonnaise: Which dressing should be used to bind a chicken salad?
19. Determine what needs to be bought.: What is the first step in the purchasing
process?
20. Wide variance in seasonality, availability, and degree of freshness of prod-
uct.: What creates challenges in meeting the established quality specifications for
fresh foods?
21. The finished dish will be more consistent.: What is a benefit of choosing to
buy a ready-made product?
22. Broiling: Which cooking method is best suited for loin lamb chops?
23. Bratwurst: What type of sausage is made of raw meat products and treated with
preservatives?
24. Dusted lightly with flour: How should strips of meat be prepared for sauté?
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