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Worksheets

Prostart 2 Ch 1, 3, 4

Total questions: 39

Worksheet time: 20mins

Name
Class
Date
1.

Which one is NOT a step to the marketing plan?

a)

Gathering your friends

b)

Establish Objectives

c)

Develop a market strategy

d)

Implement and Action Plan

e)

Evaluate/Modify the action plan as needed

2.

In a SWOT Analysis for an operation, what does the 'O' stand for?

a)

Organization

b)

Orders

c)

Omissions

d)

Opportunities

3.

In a SWOT Analysis for an operation, what does the 's' stand for?

a)

Strengths

b)

Sorrows

c)

Safety

d)

Sanitary

4.

In a SWOT Analysis for an operation, what does the 'W' stand for?

a)

Waste

b)

Water

c)

Weaknesses

5.

In a SWOT Analysis for an operation, what does the 'T' stand for?

a)

Timing

b)

Threats

c)

Teamwork

d)

Taste

6.

This is paying to present or promote an operation’s products, services, or identity.

a)

Sales Promotions

b)

Personal Selling

c)

Public Relations

d)

Advertising

7.

These are limited, or short-term, incentives to entice guests to patronize an operation.

a)

Sales Promotion

b)

Advertising

c)

Personal Selling

d)

Public Relations

8.

Always key to an operation’s financial success, well-trained service staff can go a long way in communicating an operation’s message. Professionalism, politeness, and efficiency can be easily and powerfully conveyed by the front-of-the-house staff.

a)

Public Relations

b)

Direct Marketing

c)

Personal Selling

d)

Sales Promotions

9.

This is the process by which an operation interacts with the community at large.

a)

Public Relations

b)

Direct Marketing

c)

Sales Promotions

d)

Advertising

10.

You accomplish this by making a concerted effort to connect directly with a certain segment

of the market.

a)

Advertising

b)

Sales Promotions

c)

Personal Selling

d)

Direct Marketing

11.

Menu boards, directional signs, and other signs that indicate where the operation is located and/or the items it serves.

a)

Apparel

b)

Signage

c)

Email

d)

Premiums

12.

Token gifts or giveaway items, such as pens, stationery, children’s toys, mugs, T-shirts, or magnets that display the restaurant name and location or phone number.

a)

Emails

b)

Premium

c)

Signage

d)

Carryout Menus

13.

Table tents and other display items in the restaurant are known as...

a)

Mechandising Material

b)

Direct Mail

c)

Social Media

d)

Newspapers

14.

Promotional mix can consist of ...

a)

Advertising

b)

Sales Promotions

c)

Personal Selling

d)

Public Relations

e)

All of the above.

15.

Treats everyone in the market as having the same needs and wants.

a)

Mass Marketing

b)

Target Market

c)

SWOT Analysis

d)

Guest-driver

16.

A common digestive issue that causes a negative reaction to many cultured dairy products.

a)

Casein

b)

Fermentation

c)

Lactose Intolerance

d)

Allergy

17.

________ is cheese made by grinding, blending, and forming one or more natural cheeses.

a)

Fake Cheese

b)

Nacho Cheese

c)

Processed Cheese

d)

Fresh Cheese

18.

Two categories of cheese are

a)

Unripened, Ripened

b)

Processed & Ripened

c)

Asiago & Swiss

d)

Processed & Fresh

19.

The white of an egg consists of

a)

Water & Protein

b)

Fat & Water

c)

Protein & Fat

20.

The yolk of an egg consists of

a)

Protein & water

b)

Chalazae & Albumen

c)

Water & fat

d)

Protein & fat

21.

Cream contains far more fat than milk

a)

True

b)

False

22.

Unripened cheeses are soft and have a high moisture content.

a)

True

b)

False

23.

Milk that has been heated to destroy harmful bacteria has been

a)

condensed

b)

evaporated

c)

pasteurized

d)

homogenized

24.

Cottage cheese and ricotta are examples of what type of cheese?

a)

Blue-veined

b)

soft-ripened

c)

firm, ripened

d)

unripened, fresh

25.

Which type of cheese has mold injected or sprayed into the cheese spread throughout it while it ages?

a)

Blue-Veined

b)

Soft-ripened

c)

Firm-ripened

d)

Unripened-fresh

26.

Frying an egg on the bottom and them turning it over and frying it very lightly on its top side is called

a)

Up

b)

Basted

c)

Over Easy

d)

Scrambled

27.

Milk that has been strained through very fine holes to break down fat and then blended into one fluid has been ..

a)

pasteurized

b)

condensed

c)

homogenized

d)

evaporated

28.

Which type of dairy milk is made from milk by removing 60% of the water?

a)

Skim

b)

Evaporated

c)

Condensed

d)

Buttermilk

29.

Which type of dairy milk is the least creamy and lowest in calories?

a)

Low Fate

b)

Skim

c)

Lactose-Free

d)

Whole

30.

Which type of cream is used in sauces and soups?

a)

Light whipping cream

b)

Heavy whipping cream

c)

Very heavy whipping cream

d)

Light cream

31.

The point at which an oil or fat begins to burn is called the

a)

Smoke point

b)

Boiling point

c)

Lactosification

d)

Curdled

32.

Grits are made form a Native American ground corn called hominy

a)

True

b)

False

33.

What is the most common breakfast service used in hotels and restaurants?

a)

American

b)

English

c)

Continental

d)

Traditional

34.

Which breakfast service is simpler self-service breakfast?

a)

American

b)

English

c)

Continental

d)

Traditional

35.

Which item is made with a medium-weight batter and cooked on an open ,oiled griddle?

a)

French Toast

b)

Waffle

c)

Pancakes

d)

Briche

36.

What is a mixture of chopped meat, potatoes, and onions called?

a)

Grits

b)

Lox

c)

Hash

d)

Home Fries

37.

To reduce labor cost and equipment requirements, some restaurant and foodservice operations have begun using what precooked breakfast meats?

a)

Salmon and kippers

b)

Hash and chicken

c)

bacon and sausage

d)

lamb and lox

38.

What type of fish is lox?

a)

Cod

b)

Tilapia

c)

Salmon

d)

Tuna

39.

Which fish item may be served in an authentic English "fry up"breakfast?

a)

Salmon

b)

Lox

c)

Trout

d)

Kippers