Prostart level 2 final exam

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

milk

cholesterol can be found in this

jambalaya

food that is characteristic of southern cuisine

make a focused appeal to a distinct group of customers

the goal of target marketing

33%

food cost percentage of a projected monthly food cost $15,000 and food sales $45,000

jamon iberico

the product that legally protected from imitation by Spanish government

bulk

the main purpose of bread in a sandwich

straight-dough and sponge

two primary methods used in making yeast breads

mole

slow cooked sauce with complex flavor

jerk spice

in Jamaica, meat is seasoned with a spicy dry rub

profit and loss report

the document used for determining costs that have gotten out of line

tomato

an ingredient that increases the iron contact when cooking meat in an iron pan

customer count

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

understand a business current state and opportunites

primary purpose of a SWOT analysis

corned beef, root vegetable

ingredients in a New England boiled dinner

squab

another name for young pigeon

specifications

what a buyer should use to help ensure the products meet quality standards

casual dining chain

an organization most likely to use a formal purchasing order

direct marketing example

a coffee shop emailing information to college students

Three main functions of icing

provide a protective coating, contribute flavor and richness, and improve appearance

the question that should be considered when conducting a make or buy analysis

does the staff have the skills to make this product consistently

Shell eggs

is a good source of protein

alive

when receiving shellfish

Arugula

most appropriate salad green to match with a dressing made from walnut oil and balsamic vinager

purchasing

the process of communicating a business message to its market

paella

a famous Spanish dish made of rice, olive oil, and saffron cooked in one pot

White

the chicken meat that is low in calories and fat content

weight of ingredient divided by (weight of flour x 100%)

bakers percentage formula

Prime

highest grade of beef, veal, and lamb

substainability

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

a delivery of poultry should be rejected if

poultry is stickiness under wings

correct order to store food in cooler

ready to eat food, seafood, whole cuts of meat, and ground meat

Cajun

style of cooking originated in Louisiana

Greece

country know for moussaka

9

the number of calories in one gram of fat

Sales volume

the number of times a menu item is sold in a particular time period

3 methods of tenderizing meat

mechanical, chemical, and cooking

function of garnish in salad

complimentary in taste while enhancing the appearance

195F-200F

temperature of brewed coffee

Fraction

the operation used to multiply food cost by in order to calculate sales price

Six

the number of categories of nutrients that are important in the body

Carbohydrates

the nutrient that is the body's main energy source

Semolina

the flour used for dried pasta and originates from south Italy

brownfield site

name of an abandoned polluted industrial site that can be cleaned up and re purposed for commercial business use

method for limiting garbage production that is NOT acceptable

making bulk purchases for TCS food items and reducing the number of containers in use

comfort food

another name for the food from the central part of the midwest

the menu

is the primary sales tool in most operations

complete proteins

are the proteins containing all the essential amino acids

Assets

is another word for a company's captial

operating budget

the financial plan of an operation for a specific period of time

Par Stock

the term used for the ideal amount of inventory that an operation should have

Phytochemicals

the term used for the substance that has protective and disease preventing properties

Stewing

the cooking method primary used in Chinese red-cooking

a daily specials menu is an example of

Du jour

pine nuts, beans, corn, and cactus

the edible plants that are the foundation of southwestern cuisine

Fin fish

the type of food that is fabricated using techniques such as scaling, trimming, and gutting

Canola oil

the type of oil to use that helps reduce saturated fats and trans fat

Mayonnise

type of dressing used in chicken salad

reusing

the sustainable practice of converting used cooking oil to biodiesel

Creme anglaise

is a dessert sauce made of milk, sugar, and egg yolks

olive oil and butter

two cooking fats that are used in traditional Italian cuisine

Charcuterie

Sausage

how should strips of meat be prepared for saute

dusted lightly with flour

vegan

a person who follows a diet that prohibits the consumption of anything containing an animal or animal byproduct

baking

is the best way to prepare fatty fish

France

Foie gras

B and C

the vitamins that may be destroyed by heat or washed away by steam or water

production sheet

where all the menu items that a chef will prepare on any given day

electricity, insurance, and mortgage are examples of what costs

noncontrollable

Corn

is a staple of Mexican cuisiane

Egg yolks

the binding agent in mayonnaise

plowhorse

a menu item that is less profitable but very popular

a radio commercial is an example of

advertising