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Culinary II ProStart Exam Review 17-18 Questions and Answers
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Culinary II ProStart Exam Review 17-18 Questions and Answers
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Culinary II: ProStart Exam Review 17-18 Questions and Answers1. Which type of menu offers breakfast, lunch, or dinner at any time of day? - Answer- California
2. What is a benefit of choosing to buy a ready-made product? - Answer- The finished dish will be more consistent
3. Which kind of leavener makes quick breads rise? - Answer- Chemical
4. What is the formula for determining food cost? - Answer- (Opening inventory + Purchases) - Closing Inventory
5. In a channel of distribution, wholesalers, suppliers, and distributors are known as what? - Answer- Intermediaries
6. What ingredients are found in a cassoulet? - Answer- Beans and meat
7. What is the garde manger responsible for? - Answer- Cold food and cold plate presentations
8. What cooking method is used when making a panini? - Answer- Grilled
9. What ingredients can be used in a bound salad? - Answer- Cooked pastas
10. How are menu items calculated by the food percentage method? - Answer- Item food cost / food cost percentage
11. Which cooking method is best for very lean fish? - Answer- Poaching
12. Which item makes baked goods moist and keeps the fresh longer? - Answer- Fat
13. What is the process of breaking down organic material to form fertilizer? - Answer- Composting 14. A small amount of potato salad would be appropriate as which type of salad? - Answer- Accompaniment
15. What is the formula for converting a recipe? - Answer- (Desired yield/original yield) *
Each ingredient amount
16. What traditional form of breakfast potatoes are shredded or chopped raw before being cooked? - Answer- Home-fried
17. Why does the cost of food sold NOT equal the cost of actual sold food? - Answer- Allowances need to be made for waste, employee meals, and promotions
18. What are the 4 basic parts of a salad? - Answer- Base, body, garnish, and dressing
19. A profit and loss report is a compilation of which 2 items? - Answer- Sales and cost
20. What is the correct progression of milk fat content from lowest to highest? - Answer-
Skim, whole, condensed, half and half, heavy cream
21. What should an operation that wants to buy food produced by local sources do? - Answer- start small and look for logical opportunities
22. Which distribution channel does a farmer represent? - Answer- Primary
23. What materials are good for composting? - Answer- Coffee grounds and paper napkins
24. Offering 2-for-1 appetizers every Friday between 3:00 p.m. and 5:00 p.m. is considered which type of market communication? - Answer- Sales promotion
25. How is the biscuit method for making quick breads different from other methods? - Answer- A fat is rubbed or cut into the flour until the mixture
26. Which raw, enzyme-containing fruit dissolves gelatin? - Answer- Pineapple
27. Chapati, naan, and paratha are names for which items used in cuisine from India? - Answer- Flatbread
28. What is the method of roasting meat on skewers over fire that is very popular in Brazil called? - Answer- Churrasco
29. What foods contain cholesterol? - Answer- Milk
30. Which food is a staple of Southern cuisine? - Answer- Jambalaya
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