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Midterm Review ProStart Exam Questions and Answers
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Midterm Review ProStart Exam Questions and Answers
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Midterm Review ProStart Exam Questions and Answersà la carte - Answer- A menu that prices all items separately is
Du jour - Answer- What type of menu lists the menu items that are available on a particular day
The menu - Answer- One of the most important marketing tools a restaurant has is
In the order in which the food is eaten - Answer- One of the most common ways a restaurant organizes the food on its menu is
The physical way the menu is presented - Answer- When designing a menu, the term "medium" is best explained as what?
Sales mix analysis - Answer- This is an analysis of the popularity and the profitability of menu items
Profitability - Answer- The amount of money remaining for an operation after expenses, or costs, are paid is
Table d'hôle - Answer- The menu similar to a prix fixe menu that bundles various elements into one package is called
(Opening inventory + purchases= total food available)- closing inventory - Answer- Total
food cost is calculated by what formula?
Sales - Answer- Food cost divided by what factor equals food cost percentage?
Measuring out accurate ingredient quantities for use during production - Answer- Proportioning is defined as
Is used to calculate the standard portion cost of a recipe - Answer- A recipe cost card
Used to estimate production levels based upon sales - Answer- A food production chart is
The number of portions that a recipe peoduces - Answer- A recipe yield The physical inventory at the beginning of a given period - Answer- What is opening inventory
Is the exact amount that one portion of a recipe should cost - Answer- The standard portion cost
The dollar value of food products in storage - Answer- What does inventory represent
Lost by poor cast-control measures - Answer- Revenue is defined as income
Secondary - Answer- Food and labor can be designated as what cost
Form of a bill - Answer- An invoice is a
Look at current trends an predict their effect on future budgets - Answer- Managers us forecasting to
Bath front and back-of-the-house staff - Answer- Labor costs can include
It helps predict changes that will impact the business - Answer- Why is forecasting important?
Individual time sheets - Answer- A profit and loss report does not include what?
Review resumes for new hires - Answer- A point-of-sale system (POS) system does not
Is a financial plan for a specific period of time - Answer- An operating budget
Replacing broken plates - Answer- No controllable costs include
Solanine - Answer- Potatoes exposed to light may develop a greenish color because they contain
Three - Answer- Whole grains should be kept no more than how many weeks
Chef's - Answer- Which type of potato is best to use for making sautéed potatoes?
Firm to the bite - Answer- The term "al dente" describes pasta that is
Boiling water - Answer- Cooked pasta can be refreshed before serving by placing it briefly in
Pasta - Answer- Spaetzle is a type of
Bran - Answer- The part of a grain that contains vitamins and fiber is called the
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