Level 2 Final Exam - Questions & Answers (Rated 96%) Best Update 2024

purchasing {Ans: the process of communicating a business message to its market}Egg yolks {Ans: the binding agent in mayonnaise}skim, whole, condensed, half & half, heavy cream {Ans: lowest to highest milk fat content}fat {Ans: item that makes baked goods moist and keep them fresh longer}production sheet {Ans: where all the menu items that a chef will prepare on any given day}comfort food {Ans: another name for the food from the central part of the midwest}pine nuts, beans, corn, and cactus {Ans: the edible plants that are the foundation of southwestern cuisine}poaching {Ans: cooking method that is best for very lean meats}profit and loss report {Ans: the document used for determining costs that have gotten out of line}33% {Ans: food cost percentage of a projected monthly food cost $15,000 and food sales $45,000}9 {Ans: the number of calories in one gram of fat}beans and meat {Ans: ingredients found in a cassoulet}cold food and cold plate presentations {Ans: foods that a garde manager is responsible for}Arugula {Ans: most appropriate salad green to match with a dressing made from walnut oil and balsamic vinager}brownfield site {Ans: name of