ProStart 2 (2nd Ed) Review (Pt 3)

_______ eggs are considered standard in recipes

• Dodo

• Small

• Medium

• Large

• Jumbo

Orzo

• Small pasta that looks like a grain of rice (Used in soups and salads)

• AKA Angel Hair - Very thin strands of pasta

• Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

• Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Vermicelli

• Small pasta that looks like a grain of rice (Used in soups and salads)

• AKA Angel Hair - Very thin strands of pasta

• Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

• Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Couscous

• Small pasta that looks like a grain of rice (Used in soups and salads)

• AKA Angel Hair - Very thin strands of pasta

• Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

• Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Italian or Israeli Couscous

• Small pasta that looks like a grain of rice (Used in soups and salads)

• AKA Angel Hair - Very thin strands of pasta

• Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

• Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Food cost percentage method for finding menu prices is

• Food cost $\div$ Food Cost percentage

• [(Non-Food Costs + Desired Profit) $\div$ expected number of guests] + Food Cost

• Food cost + Fixed Dollar Markup

Contribution Margin method for finding menu prices is

• Food cost $\div$ Food Cost percentage

• [(Non-Food Costs + Desired Profit) $\div$ expected number of guests] + Food Cost

• Food cost + Fixed Dollar Markup

Set Dollar Amount Markup method for finding menu prices is

• Food cost $\div$ Food Cost percentage

• [(Non-Food Costs + Desired Profit) $\div$ expected number of guests] + Food Cost

• Food cost + Fixed Dollar Markup

Best cooking method for hard, starchy vegetables

• Baking

• Boiling

• Braising

• Broiling

• Deep Frying

Cross Training

• Employees learning how to do another task in the same workplace. Good for making employees more useful in a workplace

• Employees learning while doing with a trainer. Good for tasks that have to be done to be learned effectively

• Employees learning with a lot of other people (in a large room or a large kitchen). Good when everyone needs the same information at the same time