ProStart 2 Final

Which of the following is an example as a butter substitute

Margarine

Which of the following is a non-functionaly garnish

A rosemary sprig added to mashed potatos

What can be made by simmering fresh fruits or dried fruits in a sugar syrup

compote

Which of the following is an effect of blanching vegetables

Sets the color

Which cost is noncontrollable or fixed?

Manager salaries

Which nutrient provides the greatest number of calories?

Fats

A recommended guideline regarding plate presentation in reference to sauces is that sauce should be

served around or under the food

Which cooking method is best for very lean fish?

poaching

TO accurately be labeled ice cream is must contain what milk far percent?

8%

Which type of connective tissue will break down during the process of cooking meat?

collagen

Which type of forecast uses the number of expected guests to determine purchasing needs?

Customer Count

Which food item is often considered a vegetable but is actually a fruit?

Tomato

Which potato is the standard baking potato

Russet

Emailing information to college students about the coffee shop on campus is an example of

direct marketing

which is the best method for preserving the nutrients in green vegetables during cooking?

Steaming or stir-frying

Lean doughs contain very little or no

sugar and fat

what is the defining factor in heavy cream?

fat

What is the required internal temperature that poultry stuffing must reach?

165F

Which type of rice is used for risotto?

Arborio

Employees covered by the Fair labor standards act (FLSA) who must be paid minimum wage and overtime for working 40 hours per week are classified as

non-excempt

which of the following plans help the operation remain efficient during adverse conditions such as a power outage?

Contingency

Vanilla sauce, gelatin, and whipped cream are combined to make which dessert filling?

Bavarian Cream

A restaurant uses the food cost percentage method to price its menu. With a food cost percentage for each dish what should the menu price for an entrée with a raw food cost for 4.00 be?

13.33

The question that should be considered when conducting a make-or-buy analysis is "does the

Staff have the skills to produce this consistently."

The process of breaking down organic matter to form fertilizer is known as

composting

the purpose of controlling all 9 steps of the food flow process is the

result in lower food costs.

which process is used to remove harmful bacteria from milk?

Pasteurization

Vegetarian customers consume proteins mostly or solely from

legumes

Which mixing method is used to prepare a high-ratio cake

Two-stage

What is the process that is used to sperate a milk's solids from its liquid or whey?

Curdling

How should fin fish be stored

in a self-draining container

The goal of target marketing is to

make a focused appeal to a distinct group of guests

Which of the following costs are most impacted by business volume

Labor

Which cooking method is best for hard, starchy vegetables?

Boiling

What are the main ingredients in a ganache

Chocolate and cream

Which distribution channel does a farmer represent?

Primary

which type of legume is most often used to prepare hummus

Garbanzo

How does an operation determine its food cost

(Opening invintory+ Purchases)-CLosing inventory

Most recipes are based on which sized egg?

Large

Which type of pasta is small, grain shaped, and used primarily in soups and salads?

orzo

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

Employees learn how to perform the duties of another job within the operation in

cross-training

Poultry fabrication includes

disjointing, deboning, cutting a bird into pieces

What does the term "natural" mean when applied to fresh procude

The term is legally meaningless

WHich type of training should be used when many employees need to learn the same thing

group training

An egg that is cooked in a pan of simmering water, salt, and vinegar is referred to as

poached

Which grain is used to create grits

Corn

Which of the following is considered a savory souffle?

Cheese

In the channel of distribution wholesalers, suppliers, and distributors are considered to be

intermediaries

Which nutrient is the body's main energy source

Carbohydrates

Most fresh fruits purchased for foodservice operations are graded

U.S. Fancy

Which is the primary sales tool in the most operarations

The Menu

corn, peas, beans are which type of vegetable?

Seed

Materials that are desirable for composting include

Coffee grounds and paper napkins

The first step in preparing fruits and vegetables is

cleaning

When receiving fresh shellfish they must be

alive

What creates challenges in meeting the established quality specifications for fresh foods

wide variance in seasonality availability and degree of freshness of products

What is suggested storage temperature for vegetables such as tomatoes or avocados that need to ripen

65F-70F

Which piece of equipment should be used to temper chocolate

Double boiler

A major difference between content of lean dough and rich dough is the presenting of

Shortening

Which of the following is a finishing technique that gives vegetables a glossy appearance by adding a small abound of honey or sugar

Glazing

Using a mallet to soften the fibers of meat is known as

tenderizing

What is another name for a leminated dough

Roll-in dough

Sustainability can be defined as practices that

meet current resource needs such as water and natural gas without compromising the abilities to meet future needs

What is the formula for increasing or decreasing the recipe yields

Desired yield divided by original

Three basic parts of all cheeses are water, fat and

Protein

Which of the following breakfast meats would shrink the most during cooking

Bacon

Which term is commonly used for small tender boneless cuts of meat?

Medallions

Which type of potato would be the best choice for an operation that has limited storage space and a wide variety of menu items containing potatoes

Medium starch, medium moisture

A menu item that is less profitable but very popular is categorized as a

Plowhorse

Which cooking method is best for a cut of meat with a lot of marbling

broiling

Which step in the preserving of yeast dough is essential to developing the gluten

Kneading

The four components of a SWOT analysis are

Strengths, weaknesses, opportunities and threats

What is the white coating that may appear on improperly stored chocolate

Bloom

An efficient and safe way to reduce water usage in an operation is to

make sure the dishwasher loads are full

Lease or mortgage payments are considered to be what type of cost?

Fixed

Employee turnover is defined as the number of employees

hired to fill one position in a year's time

What traditional form of breakfast potatoes are shredded or chopped raw before being cooked?

Home-fried

how should strips of meat be prepared for saute

Dusted lightly with flour

Which of the following ingredients functions as a tenderizer in pastry dough

Fat

A profit and loss report is a compilations of which two items

Sales and costs

What can be done to slow the discoloration of freshly cut fruit?

Coat with lemon juice and water

An 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?

33.3

When an employer asks a prospective employee about his or her age the employer is engaging in

Discrimination

In order to lower cholesterol for which of the following products should a substitution be made?

Egg

A turkey has been trussed when

its legs and wings have been tied to its body

Pasta, rice, potatoes, and cereal are examples are what type of nutrients

Carbohydrates

An Operation budget serves many purposes in the management of a restaurant or food service operation including

identifying all controllable costs needs such as labor, food beverages and suppliers

Which of the following tends to have a chewy texture and crisp crust?

Lean Dough

A good source of protein is

Clover Honey

Which kind of potato can be swapped with yams?

Sweet

Which of the following criteria can be used to reject poultry

Stickiness under the wings

The Highest USDA grade for fresh fruit is

US Extra Fancy

Which of the following refers to drizzling a design on a dessert plate?

Napping

Fish that have a backbone can live in fresh water or in the ocean are called

finfish

Regularly running out of a menu item is the result of a failure in which step of the purchasing cycle?

Determine what needs to be purchased

What are the elements of a contemporary marketing mix

Product service, presentation, and communication mixes

The part of a grain kernel that contains most of the starch and protein is the

Endosperm

On a typical menu which category of dishes usually follows entrees

Vegetables