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ProStart 1 - Final Review Exam with complete solutions
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ProStart 1 - Final Review Exam
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ProStart 1 - Final Review ExamQuick service (fast food) - Answer- guests pay before eating at a counter or window
Julia Child - Answer- popularized French cuisine and techniques
How is foodservice typically handled within the noncommercial segment? - Answer- Contract feeders and self-operators
FAT TOM - Answer- Food, Acidity, Temperature, Time, Oxygen, Moisture
Which authority is responsible for inspecting restaurants for food safety? - Answer- Local or state health departments
Which of the following is a virus? - Answer- Hepatitis A
Temperature danger zone - Answer- 41-135 degrees
The most important rule for personal hygiene: - Answer- Wash your hands!
How can you slow bacterial growth in TCS foods? - Answer- Control time and temperature
How can you avoid chemical contamination? - Answer- Store chemicals away from food
Three forms of food contamination: - Answer- Physical, chemical, biological
How to keep pests OUT of an operation: - Answer- Clover floor drains and close outside
doors
What's included in a master cleaning schedule? - Answer- What should be cleaned, who should clean it, what cleaning items should be used
What should a food handler put over a finger wound? - Answer- A bandage and glove/finger cot
What cleaner is best for mineral deposits left from hard water? - Answer- Delimer What is another name for a standardized recipe? - Answer- Formula
If a formula calls for 66.5% water and the pastry chef is using 10 pounds of flour, how much water does the chef need by weight? - Answer- 6.65 pounds
Formula for calculating baker's percentage - Answer- (weight of ingredient/weight of flour) x 100%
Biscuit method - Answer- Quick bread method where fat is cut into flour until it resembles pea-sized pieces
Where should ready-to-eat food be placed in the fridge? - Answer- On the top shelf
How can you check to see if meat is done? - Answer- Use a thermometer to check the internal temperature
Which method is a correct way to thaw food? - Answer- In the refrigerator
The purpose of a food safety management system is to - Answer- Identify and control possible hazards and foodborne illnesses
To receive milk, it must meet the following standards: - Answer- Received at 45 degrees
F or lower and then cooled to 41 degrees F within four hours
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
- Answer- 165 F
Pathogens grow especially quickly in the range of - Answer- 70-125
Which federal agency creates and enforces safety-related standards and regulations in the workplace? - Answer- OSHA
Which of the following requires businesses to train employees about dangerous chemicals? - Answer- HAZCOM
Who should always be informed about an injury in the workplace as soon as possible? -
Answer- The manager
What is included in an emergency plan? - Answer- Floor plans and emergency phone numbers
What is covered by the term harassment? - Answer- Ethnicity, religion, physical limitations
When should a Class K fire extinguisher be used? - Answer- For kitchen and grease fires, such as a deep-fryer
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