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Worksheets

ProStart 2 (2nd Ed) Review Part 1

Total questions: 117

Worksheet time: 2hrs 57mins

Name
Class
Date
1.

Which of these kinds of renewable energy uses the sun's rays?

a)

Solar

b)

Geothermal

c)

Biomass

d)

Hydropower

2.

Which of these kinds of renewable energy might be burning wood or trash or manure?

a)

Solar

b)

Geothermal

c)

Biomass

d)

Hydropower

3.

Which of these kinds of renewable energy uses the power of water?

a)

Solar

b)

Geothermal

c)

Biomass

d)

Hydropower

4.

Which of these kinds of renewable energy uses natural heat inside the Earth's crust?

a)

Solar

b)

Geothermal

c)

Biomass

d)

Hydropower

5.

Overall term for someone who doesn't eat meat but may eat animal products

a)

Vegan

b)

Vegetarian

c)

Lacto-vegetarian

d)

Lacto-ovo-vegetarian

e)

Pescatarian

6.

Overall term for someone who doesn't eat meat or anything made from animal products

a)

Vegan

b)

Vegetarian

c)

Lacto-vegetarian

d)

Lacto-ovo-vegetarian

e)

Pescatarian

7.

Specific term for someone who doesn't eat meat and the only animal products they are willing to consume are dairy

a)

Vegan

b)

Vegetarian

c)

Lacto-vegetarian

d)

Lacto-ovo-vegetarian

e)

Pescatarian

8.

Specific term for someone who doesn't eat meat and the only animal products they are willing to consume are dairy and eggs

a)

Vegan

b)

Vegetarian

c)

Lacto-vegetarian

d)

Lacto-ovo-vegetarian

e)

Pescatarian

9.

Specific term for someone who doesn't eat meat except fish

a)

Vegan

b)

Vegetarian

c)

Lacto-vegetarian

d)

Lacto-ovo-vegetarian

e)

Pescatarian

10.

In dessert fruit poaching, which liquid would be most common?

a)

Vinegar

b)

Coffee

c)

Milk

d)

Wine

e)

Beer

11.

Nut

a)

Edible seeds from pod-producing plants

b)

Fat underground stems of a plant that can also grow a new plant

c)

Fruit composed of a hard shell (inedible) and a seed that is generally edible

d)

Embryonic plant enclosed in a protective outer covering

e)

Grasses that grow edible seeds

12.

Seeds

a)

Edible seeds from pod-producing plants

b)

Fat underground stems of a plant that can also grow a new plant

c)

Fruit composed of a hard shell (inedible) and a seed that is generally edible

d)

Embryonic plant enclosed in a protective outer covering

e)

Grasses that grow edible seeds

13.

Legumes

a)

Edible seeds from pod-producing plants

b)

Fat underground stems of a plant that can also grow a new plant

c)

Fruit composed of a hard shell (inedible) and a seed that is generally edible

d)

Embryonic plant enclosed in a protective outer covering

e)

Grasses that grow edible seeds

14.

Grains

a)

Edible seeds from pod-producing plants

b)

Fat underground stems of a plant that can also grow a new plant

c)

Fruit composed of a hard shell (inedible) and a seed that is generally edible

d)

Embryonic plant enclosed in a protective outer covering

e)

Grasses that grow edible seeds

15.

Tubers

a)

Edible seeds from pod-producing plants

b)

Fat underground stems of a plant that can also grow a new plant

c)

Fruit composed of a hard shell (inedible) and a seed that is generally edible

d)

Embryonic plant enclosed in a protective outer covering

e)

Grasses that grow edible seeds

16.

Butter and margarine are interchangeable in many/most recipes

a)

True

b)

False

17.

Coulis

a)

Simmer fresh or dried fruits in a sugar syrup

b)

Term for peeling and seeding a tomato

c)

A thin fruit or vegetable puree, used as a sauce.

d)

A dessert consisting of layers of ice cream (or yogurt, cool whip, etc), fruit, etc., served in a tall glass.

e)

A sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored (fruits/chocolate/vegetable/etc) and typically served chilled.

18.

Compote

a)

Simmer fresh or dried fruits in a sugar syrup

b)

Term for peeling and seeding a tomato

c)

A thin fruit or vegetable puree, used as a sauce.

d)

A dessert consisting of layers of ice cream (or yogurt, cool whip, etc), fruit, etc., served in a tall glass.

e)

A sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored (fruits/chocolate/vegetable/etc) and typically served chilled.

19.

Mousse

a)

Simmer fresh or dried fruits in a sugar syrup

b)

Term for peeling and seeding a tomato

c)

A thin fruit or vegetable puree, used as a sauce.

d)

A dessert consisting of layers of ice cream (or yogurt, cool whip, etc), fruit, etc., served in a tall glass.

e)

A sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored (fruits/chocolate/vegetable/etc) and typically served chilled.

20.

Concasse

a)

Simmer fresh or dried fruits in a sugar syrup

b)

Term for peeling and seeding a tomato

c)

A thin fruit or vegetable puree, used as a sauce.

d)

A dessert consisting of layers of ice cream (or yogurt, cool whip, etc), fruit, etc., served in a tall glass.

e)

A sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored (fruits/chocolate/vegetable/etc) and typically served chilled.

21.

Parfait

a)

Simmer fresh or dried fruits in a sugar syrup

b)

Term for peeling and seeding a tomato

c)

A thin fruit or vegetable puree, used as a sauce.

d)

A dessert consisting of layers of ice cream (or yogurt, cool whip, etc), fruit, etc., served in a tall glass.

e)

A sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored (fruits/chocolate/vegetable/etc) and typically served chilled.

22.

Food and Beverage purchases

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

23.

Hourly Labor

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

24.

Salaried or management Labor

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

25.

Rent, lease, or mortgage

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

26.

Advertising contract

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

27.

Seasonal Advertising

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

28.

Insurance or Utilities

a)

Fixed Cost (non-controllable) / not Impacted by customer volume

b)

Variable Cost (Controllable) / Impacted by customer volume

29.

Thinking about dairy products, which of these would have the lowest milk fat content?

a)

Skim

b)

Lowfat

c)

Whole

d)

Condensed

e)

Evaporated

30.

Thinking about dairy products, which of these would have the highest milk fat content?

a)

Skim

b)

Lowfat

c)

Whole

d)

Condensed

e)

Evaporated

31.

Thinking about dairy or dairy substitute products, which of these would have the Highest fat content?

a)

Heavy Whipping Cream

b)

Half and Half

c)

Thick coconut milk

32.

Thinking about dairy or dairy substitute products, which of these would have the lowest fat content?

a)

Heavy Whipping Cream

b)

Half and Half

c)

Thick coconut milk

33.

Thinking about dairy or dairy substitute products, which of these would have the lowest fat content?

a)

Heavy Whipping Cream

b)

Light Whipping Cream

c)

Light Cream

34.

Thinking about dairy or dairy substitute products, which of these would have the lowest fat content?

a)

Heavy Whipping Cream

b)

Light Whipping Cream

c)

Very Heavy Whipping Cream

d)

Thick coconut milk

35.

In general for plate presentations select any acceptable choices

a)

A thick sauce should completely cover the food

b)

Most sauces should be served around or under foods

c)

Sauces that are to be served on the top should be drizzled

d)

The more sauce the better in all circumstances

e)

Thick and pasty sauces are always better

36.

Consider poaching for

a)

Very lean fish

b)

Very fatty fish

37.

Consider grilling for

a)

Very lean fish

b)

Very fatty fish

38.

AKA Fat. Required for carrying vitamins, cushioning organs, insulating, storing fatty acids, and providing reserved energy

a)

Lipids

b)

Fiber

c)

Phytochemicals

d)

Carbohydrates

e)

Proteins

39.

Chemicals that aid the body in fighting or preventing disease (Identified by the color of the food)

a)

Lipids

b)

Fiber

c)

Phytochemicals

d)

Carbohydrates

e)

Proteins

40.

Promotes digestive health and regularity. Found in whole grains, fruits, vegetables, nuts, and legumes

a)

Lipids

b)

Fiber

c)

Phytochemicals

d)

Carbohydrates

e)

Proteins

41.

Body's main energy source. Help the body use protein and fat efficiently (Sugar, starch, fiber are all part of this). Some examples are pasta, rice, potatoes, and cereals.

a)

Lipids

b)

Fiber

c)

Phytochemicals

d)

Carbohydrates

e)

Proteins

42.

Can also supply energy to the body. Help to build new cells and repair injured cells. Building blocks of muscles, tissues, enzymes, and hormones. Eggs are a good source

a)

Lipids

b)

Fiber

c)

Phytochemicals

d)

Carbohydrates

e)

Proteins

43.

Overheating an ice cream base (a type of stirred custard) may cause it to

a)

Break

b)

Dissolve

c)

Separate

d)

Curdle

44.

Collagen (one of the 2 types of connective tissue) will break down during cooking?

a)

True

b)

False

45.

Elastin (one of the 2 types of connective tissue) will break down during cooking?

a)

True

b)

False

46.

Select all the ingredients needed to make fresh pasta

a)

Oil

b)

Water

c)

Flour

d)

Eggs

e)

Cream

47.

Sales mix analysis

a)

Number of times a menu item is sold in a particular time period

b)

How much a menu item adds to the profitability of a restaurant

c)

Looking at the popularity and profitability of a group of menu items

d)

An overall term for breaking down a menu's components to see which ones are profitable and selling to help managers make decisions

48.

Menu Engineering

a)

Number of times a menu item is sold in a particular time period

b)

How much a menu item adds to the profitability of a restaurant

c)

Looking at the popularity and profitability of a group of menu items

d)

An overall term for breaking down a menu's components to see which ones are profitable and selling to help managers make decisions

49.

Contribution Margin

a)

Number of times a menu item is sold in a particular time period

b)

How much a menu item adds to the profitability of a restaurant

c)

Looking at the popularity and profitability of a group of menu items

d)

An overall term for breaking down a menu's components to see which ones are profitable and selling to help managers make decisions

50.

Sales volume

a)

Number of times a menu item is sold in a particular time period

b)

How much a menu item adds to the profitability of a restaurant

c)

Looking at the popularity and profitability of a group of menu items

d)

An overall term for breaking down a menu's components to see which ones are profitable and selling to help managers make decisions

51.

Icings or frostings exist to cover up mistakes, add flavor, and make more money for the restaurant

a)

True

b)

False

52.

Icings or frostings exist to keep bugs out of the cake (infestation) while giving better taste and a nice decorative touch

a)

True

b)

False

53.

Icings or frostings exist to add sugar, texture, and visual beauty

a)

True

b)

False

54.

Icings or frostings exist to protect the cake, add flavor and richness, and make the cake look better

a)

True

b)

False

55.

Broccoli

a)

Fruit

b)

Vegetable

56.

Tomato

a)

Fruit

b)

Vegetable

c)

Fruit Vegetable

57.

Potatoes that are lower in starch and higher in moisture are better for

a)

Boiling, steaming, roasting

b)

Mashing, pureeing, braising, sauteeing

c)

Baking, frying, mashing, roasting, broiling

58.

Potatoes that are higher in starch and lower in moisture are better for

a)

Boiling, steaming, roasting

b)

Mashing, pureeing, braising, sauteeing

c)

Baking, frying, mashing, roasting, broiling

59.

Potatoes that are medium in starch and moisture are better for

a)

Boiling, steaming, roasting

b)

Mashing, pureeing, braising, sauteeing

c)

Baking, frying, mashing, roasting, broiling

60.

New Potatoes

a)

High Starch, Low Moisture

b)

High Moisture, Low Starch

c)

Medium Moisture, Medium Starch

61.

Russet Potatoes

a)

High Starch, Low Moisture

b)

High Moisture, Low Starch

c)

Medium Moisture, Medium Starch

62.

Chef's or All Purpose Potatoes

a)

High Starch, Low Moisture

b)

High Moisture, Low Starch

c)

Medium Moisture, Medium Starch

63.

Yellow fleshed potatoes (AKA Yukon Gold)

a)

High Starch, Low Moisture

b)

High Moisture, Low Starch

c)

Medium Moisture, Medium Starch

64.

Sweet Potatoes or Yams

a)

High Starch, Low Moisture

b)

High Moisture, Low Starch

c)

Medium Moisture, Medium Starch

65.

Personal Selling

a)

Email campaign to a specific group of people, phone selling, and even table-side feedback

b)

Face-to-face marketing

c)

A preferred shopper card or program, sales, special events, sales, contests, sweepstakes, or branded merchandise

d)

How a company interacts with the community (includes goodwill, community service, charity events, and media relations

e)

Paying to promote your business in a variety of mediums

66.

Direct Marketing

a)

Email campaign to a specific group of people, phone selling, and even table-side feedback

b)

Face-to-face marketing

c)

A preferred shopper card or program, sales, special events, sales, contests, sweepstakes, or branded merchandise

d)

How a company interacts with the community (includes goodwill, community service, charity events, and media relations

e)

Paying to promote your business in a variety of mediums

67.

Public Relations

a)

Email campaign to a specific group of people, phone selling, and even table-side feedback

b)

Face-to-face marketing

c)

A preferred shopper card or program, sales, special events, sales, contests, sweepstakes, or branded merchandise

d)

How a company interacts with the community (includes goodwill, community service, charity events, and media relations

e)

Paying to promote your business in a variety of mediums

68.

Advertising

a)

Email campaign to a specific group of people, phone selling, and even table-side feedback

b)

Face-to-face marketing

c)

A preferred shopper card or program, sales, special events, sales, contests, sweepstakes, or branded merchandise

d)

How a company interacts with the community (includes goodwill, community service, charity events, and media relations

e)

Paying to promote your business in a variety of mediums

69.

Sales Promotions

a)

Email campaign to a specific group of people, phone selling, and even table-side feedback

b)

Face-to-face marketing

c)

A preferred shopper card or program, sales, special events, sales, contests, sweepstakes, or branded merchandise

d)

How a company interacts with the community (includes goodwill, community service, charity events, and media relations

e)

Paying to promote your business in a variety of mediums

70.

Little sugar and fat. Crispier crust and chewier texture. Baguettes, etc

a)

Lean Dough

b)

Rich Dough

c)

Sourdough

71.

More sugar and fat. May have milk, eggs, cream. Softer, cake-like texture. Cinnamon buns, danish, etc

a)

Lean Dough

b)

Rich Dough

c)

Sourdough

72.

Made with a starter. Breads with a dense, chewy texture, firm crust, and distinctive flavor

a)

Lean Dough

b)

Rich Dough

c)

Sourdough

73.

Roast beef (not accounting for preference on done-ness but food safety only)

a)

165F Instant read

b)

155F 15 sec

c)

145F 15 sec

d)

145F 4 min

e)

135F and hold

74.

Hamburger (not accounting for preference on done-ness but food safety only)

a)

165F Instant read

b)

155F 15 sec

c)

145F 15 sec

d)

145F 4 min

e)

135F and hold

75.

Grilled Zucchini squash

a)

165F Instant read

b)

155F 15 sec

c)

145F 15 sec

d)

145F 4 min

e)

135F and hold

76.

Chicken breast

a)

165F Instant read

b)

155F 15 sec

c)

145F 15 sec

d)

145F 4 min

e)

135F and hold

77.

Beef steak (not accounting for preference on done-ness but food safety only)

a)

165F Instant read

b)

155F 15 sec

c)

145F 15 sec

d)

145F 4 min

e)

135F and hold

78.

Turkey Stuffing

a)

165F Instant read

b)

155F 15 sec

c)

145F 15 sec

d)

145F 4 min

e)

135F and hold

79.

Exempt

a)

Covered by Fair Labor Standards Act (FLSA) and must be paid minimum wage and overtime over 40hrs in a week

b)

Not covered by FLSA and get a standard salary with no minimum wage or overtime requirements

80.

Non-Exempt

a)

Covered by Fair Labor Standards Act (FLSA) and must be paid minimum wage and overtime over 40hrs in a week

b)

Not covered by FLSA and get a standard salary with no minimum wage or overtime requirements

81.

Baked Custard

a)

Vanilla Sauce, gelatin, whipped cream

b)

Stirred custard with milk or cream, eggs or yolks, sugar, and vanilla over a double boiler

c)

Cooked eggs, sugar, flour or cornstarch, milk and/or cream

d)

i.e. Cheesecake, bread pudding, flan

82.

Creme Anglaise

a)

Vanilla Sauce, gelatin, whipped cream

b)

Stirred custard with milk or cream, eggs or yolks, sugar, and vanilla over a double boiler

c)

Cooked eggs, sugar, flour or cornstarch, milk and/or cream

d)

i.e. Cheesecake, bread pudding, flan

83.

Pastry Cream

a)

Vanilla Sauce, gelatin, whipped cream

b)

Stirred custard with milk or cream, eggs or yolks, sugar, and vanilla over a double boiler

c)

Cooked eggs, sugar, flour or cornstarch, milk and/or cream

d)

i.e. Cheesecake, bread pudding, flan

84.

Bavarian Cream

a)

Vanilla Sauce, gelatin, whipped cream

b)

Stirred custard with milk or cream, eggs or yolks, sugar, and vanilla over a double boiler

c)

Cooked eggs, sugar, flour or cornstarch, milk and/or cream

d)

i.e. Cheesecake, bread pudding, flan

85.

Using food cost percentage method with a 25% food cost, what would be the food cost of an item with $2 food cost?

a)

$8

b)

$0.50

c)

$4.30

d)

$6.66

86.

Winter Fruit

a)

Apple & Citrus

b)

Pineapple, coconut, kiwi, mango, papaya

c)

Apricots, berries, cherries, grapes, melons, nectarines, peaches, pears, plums

87.

Summer Fruit

a)

Apple & Citrus

b)

Pineapple, coconut, kiwi, mango, papaya

c)

Apricots, berries, cherries, grapes, melons, nectarines, peaches, pears, plums

88.

Tropical Fruit

a)

Apple & Citrus

b)

Pineapple, coconut, kiwi, mango, papaya

c)

Apricots, berries, cherries, grapes, melons, nectarines, peaches, pears, plums

89.

Composting is taking organic waste and making fertilizer

a)

True

b)

False

90.

Homogenization

a)

Removing harmful bacteria from milk

b)

Forcing cream through very fine holes to distribute it evenly though milk

c)

Altering fats to make them last longer and have a higher smoke point

91.

Pasteurization

a)

Removing harmful bacteria from milk

b)

Forcing cream through very fine holes to distribute it evenly though milk

c)

Altering fats to make them last longer and have a higher smoke point

92.

Hydrogenation

a)

Removing harmful bacteria from milk

b)

Forcing cream through very fine holes to distribute it evenly though milk

c)

Altering fats to make them last longer and have a higher smoke point

93.

A La Carte Menu

a)

Pay 1 price and eat everything on a buffet

b)

Pay 1 price and get an entree, vegetable, starch, salad, and bread

c)

Pay 1 price for a multi-course meal

d)

Pay 1 price for each item separately (i.e. steak and nothing comes with it)

94.

Prix Fixe Menu

a)

Pay 1 price and eat everything on a buffet

b)

Pay 1 price and get an entree, vegetable, starch, salad, and bread

c)

Pay 1 price for a multi-course meal

d)

Pay 1 price for each item separately (i.e. steak and nothing comes with it)

95.

Fat and sugar are beaten together first

a)

Creaming Method

b)

Foaming Method

c)

2-Stage Method

96.

High Ratio Cakes - More sugar than flour in the recipe.

a)

Creaming Method

b)

Foaming Method

c)

2-Stage Method

97.

Cakes with whole eggs, egg whites, or egg yolks as the structure

a)

Creaming Method

b)

Foaming Method

c)

2-Stage Method

98.

Considering garnishes for a thick soup, what might be appropriate?

a)

Carefully cut vegetables throughout the soup

b)

croutons, grated cheese, sour cream, bacon, eggs, herbs or seasonings resting on top

99.

Considering garnishes for a thin soup (like a consomme), what might be appropriate?

a)

Carefully cut vegetables throughout the soup

b)

croutons, grated cheese, sour cream, bacon, eggs, herbs or seasonings resting on top

100.

Whole fin fish should be stored

a)

In self-draining ice container

b)

In its original package with the tag inside

c)

Wrapped in foil

d)

Wrapped in damp paper

e)

In fresh or salt water depending on the fish or shellfish

101.

Live shellfish should be stored

a)

In self-draining ice container

b)

In its original package with the tag inside

c)

Wrapped in foil

d)

Wrapped in damp paper

e)

In fresh or salt water depending on the fish or shellfish

102.

What does TDZ stand for?

a)

Temperature danger zone

b)

Tempered Diet Zone

c)

Tendered Due Zoom

d)

Temperature Diet Zone

103.

What is the temperature danger zone?

a)

40F-140F

b)

35F-135F

c)

41F-135F

d)

35F-141F

104.

pH level of water impacts sanitizer effectiveness

a)

True

b)

False

105.

What is heat transfer?

a)

Another way to say cooking

b)

Climate Change

c)

A drastic job change

106.

Which one has the highest gluten content?

a)

AP (All-Purpose) Flour

b)

Bread Flour

c)

Cake Flour

d)

Pastry Flour

e)

Durum Flour

107.

Which one has the lowest gluten content?

a)

AP (All-Purpose) Flour

b)

Bread Flour

c)

Cake Flour

d)

Pastry Flour

e)

Durum Flour

108.

Which one is good for almost anything?

a)

AP (All-Purpose) Flour

b)

Bread Flour

c)

Cake Flour

d)

Pastry Flour

e)

Durum Flour

109.

Shellfish knife with a pointed tip

a)

Clam Knife

b)

Oyster Knife

c)

Tourne Knife

d)

Santoku Knife

e)

Chef Knife

110.

Shellfish knife with a blunt tip

a)

Clam Knife

b)

Oyster Knife

c)

Tourne Knife

d)

Santoku Knife

e)

Chef Knife

111.

General purpose knife 8-14" long with a blade that tapers up (usually without granton edges)

a)

Clam Knife

b)

Oyster Knife

c)

Tourne Knife

d)

Santoku Knife

e)

Chef Knife

112.

General purpose knife with a blade that tapers down (usually with granton edges)

a)

Clam Knife

b)

Oyster Knife

c)

Tourne Knife

d)

Santoku Knife

e)

Chef Knife

113.

Special knife with a curved blade for cutting vegetable surfaces. Resembles a bird's beak.

a)

Clam Knife

b)

Oyster Knife

c)

Tourne Knife

d)

Santoku Knife

e)

Chef Knife

114.

Largest long knife cut shape

a)

Fine Julienne

b)

Julienne

c)

Batonnet

d)

Tourne

e)

Rondelle

115.

Smallest long knife cut shape

a)

Fine Julienne

b)

Julienne

c)

Batonnet

d)

Tourne

e)

Rondelle

116.

Round slices

a)

Fine Julienne

b)

Julienne

c)

Batonnet

d)

Tourne

e)

Rondelle

117.

Special vegetable knife cut with 6 or 7 flat sides

a)

Fine Julienne

b)

Julienne

c)

Batonnet

d)

Tourne

e)

Rondelle

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