ProStart II Final Exam May 28 & 29, 2014
STUDY GUIDE CHAPTER 1 – Breakfast Food & Sandwiches • Purpose of bread in sandwiches • Parts of cheese • Storing eggs properly • Brewing coffee properly • Vocabulary: pooled eggs & shirred eggs CHAPTER 2 - Nutrition • Use of baking soda in water when cooking vegetables • Soluble fiber & complex carbohydrates • Vegans & lacto vegetarians • Purpose of food additives • Increasing iron content when cooking meat • Vocabulary: carbohydrates, phytochemicals, saturated fat, lipids, polyunsaturated fats, CHAPTER 3 – Cost Control • Food cost percentage & standard portion cost • Vocabulary: overhead cost, sales history, operating budget & profit-and-loss report CHAPTER 4 – Salads & Garnishing • Function of garnishing • Use of acidulated water • Cleaning & storing salad greens • Gelatin salads and raw fruits •Vocabulary: curly endive, neutral vinegars CHAPTER 5 – Purchasing & Inventory • Limiting garbage production • Production sheets, opening inventory & purchase orders • Channels of distribution • Storing food properly in the fridge • Quality standards for fresh food • Vocabulary: capital, par stock, kickbacks, quotes, formal purchasing method, make-orbuy analysis, AP & EP price CHAPTER 6 – Meat, Poultry & Seafood • Meat inspection & grading in the US • Receiving shellfish & poultry • Types of chicken meat • Difference between dark & white poultry • Seafood without bones or a skeletal system • Vocabulary: fumet, squab, trussing, medallions
CHAPTER 7 - Marketing • Types of menus • Sales volume & menu mix • SWOT • Target marketing • Primary sales tool • Food percentage method • Vocabulary: direct marketing, à la carte menu, daily specials menu, sales, promotion, puzzles & plowhorses CHAPTER 8 – Desserts & Baked Goods • Standardized recipes • Sifting • Dessert sauces • Lean dough vs. rich dough • Vocabulary: strengtheners, leaveners & baked custards CHAPTER 9 – Sustainability in the Restaurant & Foodservice Industry • Over/underfishing • Repurposing food correctly • Reducing water usage • Vocabulary: sustainability, renewable energy, brownfield sites CHAPTER 10 – Global Cuisine 1: Americas • Asian fusion • North American Regional Cuisines • Caribbean cuisine • Common ingredients in southwestern cuisine • Vocabulary: New England boiled dinner, churrasco, tamales, mole & marionberries CHAPTER 11 – Global Cuisine 2: Europe, Mediterranean, the Middle East & Asia • Moroccan cookware • Traditional Italian cooking fats • Two, legally protected, Spanish products • Vocabulary: hummus, cassoulet, moussaka, foie gras, Chinese red-cooking & mozzarella di bufala
