ProStart 1
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ProStart 1 Final Exam Review Questions with Verified Answers
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ProStart 1 Final Exam Review Questions 
 
with Verified Answers 
 
Within the noncommercial segment, foodservice is typically handled in what two ways? 
contract feeding and self operating 
 
Which type of restaurant requires a guest to pay before the food is served? quick service 
 
The most widely recognized rating service in the US is the: AAA (tourbook) 
 
One disadvantage of building a business by word of mouth is that the process is typically.... 
slow 
 
Which segment of the restaurant an...
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ProStart 1 Final Exam Review Questions with Verified Answers
- Exam (elaborations) • 15 pages • 2024
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- $9.99
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ProStart 1 Final Exam Review Questions 
with Verified Answers 
Within the noncommercial segment, foodservice is typically handled in what two ways? 
contract feeding and self operating 
Which type of restaurant requires a guest to pay before the food is served? quick service 
The most widely recognized rating service in the US is the: AAA (tourbook) 
One disadvantage of building a business by word of mouth is that the process is typically.... 
slow 
Which segment of the restaurant and foodservic...
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ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+
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ProStart 1 - Chapter 21 Exam Questions and Answers Graded A+ 
What does a POS machine do? 
Automatically sends orders to the kitchen and bar from service stations 
 
 
A charger is defined as 
A larger plate used during full-course dinners or to dress up special events 
 
 
When checking to see whether a guest is of legal age to drink alcohol, which is an acceptable form of identification? 
Passport, driver's license, state ID card, or military ID 
 
 
This style of service is considered simple...
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Level Two Prostart Complete Exam Questions with correct Answers
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Level Two Prostart Complete Exam Questions with correct Answers 
What is the formula for increasing or decreasing recipe yields? 
desired yield divided by original yield 
 
 
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 
 
 
An operating budget serves many purposed in the management of a restaurant or food service operation...
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Level Two Prostart Complete Exam Questions with correct Answers
- Exam (elaborations) • 3 pages • 2024
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Level Two Prostart Complete Exam Questions with correct Answers 
What is the formula for increasing or decreasing recipe yields? 
desired yield divided by original yield 
 
 
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 
 
 
An operating budget serves many purposed in the management of a restaurant or food service operation...
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Level 2 Prostart Final Exam with complete solutions Graded A+
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Level 2 Prostart Final Exam with complete solutions Graded A+ 
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 distributor...
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Level 2 Prostart Final Exam with complete solutions Graded A+
- Exam (elaborations) • 8 pages • 2024
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Level 2 Prostart Final Exam with complete solutions Graded A+ 
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 distributor...
-
Foundations 1- Pro Start Test|Completed With A+ Graded Answers
- Exam (elaborations) • 11 pages • 2024
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Foundations 1- Pro Start Test|Completed With A+ Graded Answers 
Stock 
A flavorful liquid made by gently simmering bones and/or vegetables. 
 
 
Fond 
French for base and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. 
 
 
Sachet D'Epices 
Made by tying seasonings together in cheesecloth. A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic 
 
 
Bouquet Garni 
...
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Final Prostart 2 Exam Questions and Answers Graded A+
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Final Prostart 2 Exam Questions and Answers Graded A+ 
Which of the following is an example of a butter substitute in a recipe? 
margarine 
 
 
What can be made by simmering fresh fruits or dried fruits in a sugar syrup? 
compote 
 
 
A recommended guideline regarding plate presentation in reference to sauces is that sauce should 
be served around or under food 
 
 
Which cooking method is best for very lean fish> 
poaching 
 
 
Which type of connective tissue will break down during the proce...
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culinary prostart |Complete Questions with A+ Graded Answers
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culinary prostart |Complete Questions with A+ Graded Answers 
define semantics 
when intended meaning is not clear 
 
 
what must employers do to meet the HAZCOM? 
notify and train employees about dangerous chemicals in the workplace 
 
 
define percent yield 
actual yield divided by the oretical yield times 100 
 
 
define onboarding 
the process that a company uses to integrate new employees into an organization 
 
 
define amenity 
service or product provided to guests for their convenience 
...