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(Restaurant Training) Prostart 2 Exam Review
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(Restaurant Training) Prostart 2 Exam Review
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25 Questions

1. Which Type Of Food Is Fabricated Using Techniques Such As Scaling - Trimming - And Gutting?

2. What Should A Buyer Use To Help Ensure That Products Meet Quality Standards?

3. All Menu Items That A Chef Will Prepare On A Given Day Can Be Found On A

4. A Famous Spanish Dish Based On Rice - Olive Oil - And Saffron Cooked In One Pot Is Called

5. Which Distribution Channel Does A Farmer Represent

6. Which Organization Is Most Likely To Use A Formal Purchasing Process?

7. How Is A Panini Sandwich Prepared?

8. What Are The Three Methods Of Tenderizing Meat?

9. Which Is A Benefit Of Choosing To Buy A Ready-made Product?

10. Which Substance Has Protective And Disease-preventing Properties?

11. The Number Of Times A Menu Item Is Sold In A Particular Time Period Is Called The

12. A Profit And Loss Report Is A Compilation Of Which Two Items?

13. The Primary Purpose Of A Swot Analysis Is To

14. A Delivery Of Poultry Should Be Rejected If The Poultry Has

15. Offering 2-for-1 Appetizers Every Friday Between 3:00 Pm And 5:00 Pm Is Considered Which Type Of Market Communication?

16. A "Daily Specials" Menu Is An Example Of Which Type Of Menu?

17. Which Two Cooking Fats Are Used In Traditional Italian Cuisine?

18. The Questions That Should Be Considered When Conducting A Make-or-buy Analyisis Is - "Does The

19. Which Flour Is Used For Dried Pasta And Originates From The Southern Portion Of Italy?

20. A Small Amount Of Potato Salad Would Be Appropriate As Which Type Of Salad?

21. Which Country Is Known For Moussaka?

22. The Garde Manger Is The Person Responsible For Preparation Of Which Items In The Kitchen/

23. Which Method For Limiting Garbage Production Is Not Acceptable?

24. Foie Gras Is A Popular Cuisine Of

25. Iron Content Increases When Cooking Meat In An Iron Pan

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