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Prostart 1 Final Exam Review /100 Questions With Verified Answers Graded (A+) $10.99   Add to cart

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Prostart 1 Final Exam Review /100 Questions With Verified Answers Graded (A+)

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Prostart 1 Final Exam Review /100 Questions With Verified Answers Graded (A+)

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  • October 25, 2023
  • 9
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers
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Prostart 1 Final Exam Review 2023-2024 /100
Questions With Verified Answers Graded (A+)
Quiz :within the noncommercial segment, foodservice is typically handled in what
two ways? - Answer :contract feeding and self operating

Quiz :Which type of restaurant requires a guest to pay before the food is served?
- Answer :quick service

Quiz :The most widely recognized rating service in the US is the: - Answer :AAA
(tourbook)

Quiz :One disadvantage of building a business by word of mouth is that the
process is typically.... - Answer :slow

Quiz :Which segment of the restaurant and foodservice industry provides food in
support of other establishments' main functions? - Answer :non commercial

Quiz :An individual who has studied and continues to study the art of cooking is
often referred to as a...... - Answer :culinarian

Quiz :Which facility is design specifically to house large-scale special events? -
Answer :convention centers

Quiz :In which decade did the rapid growth of national restaurant chains change
the view of eating out in the US? - Answer :1970's

Quiz :Which type of contamination would it be is a manager used a copper
utensil to prepare tomato sauce and several people later complain of illness after
consuming the sauce? - Answer :chemical

Quiz :The loss of sales, negative exposure, low employee morale, and increased
insurance premiums can all be results of? - Answer :foodborne illness outbreak

Quiz :Why are babies at a higher risk for foodborne illness? -
Answer :weakened/less developed immune systems

, Quiz :FAT TOM are the six conditions under which..... - Answer :pathogens grow

Quiz :Which hazards are described in material safety data sheets? -
Answer :chemical

Quiz :Food handlers should keep their fingernails....and...... - Answer :short and
clean

Quiz :What is the leading cause of foodborne illness (a pathogen) -
Answer :viruses

Quiz :Soy, peanut, and tree nuts are dangerous for people with which condition?
- Answer :food allergy

Quiz :Which temperature range allows pathogens to grow most rapidly? -
Answer :70-125 degrees F

Quiz :When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours -
Answer :70 and 41

Quiz :Name three food contaminations - Answer :physical, chemical and
biological

Quiz :The best way to thaw food safely is to - Answer :refrigerator

Quiz :Which product must have a USDA inspection mark and must comply with
USDA grade standards to be acceptable for receiving? - Answer :meat and poultry
and eggs

Quiz :Pieces of broken glass, packaging material, and jewelry in food are
examples of which kind of contamination? - Answer :physical

Quiz :TCS food must be thrown out after spending a maximum of how many
hours in the temperature danger zone? - Answer :4 hours

Quiz :What should an emergency plan include? - Answer :floor plans, emergency
phone numbers, evacuation routes

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