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ProStart I National Test with complete solutions Graded A+

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ProStart I National Test with complete solutions Graded A+ Commercial Segment of Hospitality Industry For Profit businesses Non-commercial Segment of the Hospitality Industry Not for profit. i.e., jails, schools, hospital Epicurean A person with a refined taste for food and wine ...

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  • May 10, 2024
  • 10
  • 2023/2024
  • Exam (elaborations)
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ProStart I National Test with complete
solutions Graded A+
Commercial Segment of Hospitality Industry
For Profit businesses


Non-commercial Segment of the Hospitality Industry
Not for profit. i.e., jails, schools, hospital


Epicurean
A person with a refined taste for food and wine


Culinarian
One who has studied and continues to study the art of cooking


The first coffee house
Oxford England


Catherine de Medici
Introduced the fork to France


Fred Harvey/ Harvey House
One of the earliest chain restaurants


Roy Allen & Frank Wright
A&W, first franchise company


White Castle
First quick-service restaurant


Siega/ Baldwin/ Bowker
Starbucks


Louis Pasteur
Developed Pasteurization


Marie- Antoine Carame
Art of grand cuisine


Ray Kroc
McDonalds


Julia Child
Popularized French Cooking

, Georges August Escoffier
Kitchen Brigade system. Proper uniforms


Kitchen Brigade System
Assigns certain responsibilities to kitchen staff


Pasteurization
Process of making milk safer to drink, by heating it


Front of the House
Employees who serve guests directly


Back of the House
Foodservice employees who work outside the public space


Most important part of Personal Hygiene
Washing Hands


When must gloves be worn
When handling ready to eat foods


Food handlers nails should be:
Short and unpolished


FATTOM
Food, Acid, Temperature, Time, Oxygen, Moisture


Physical Contaminant
Physical object in food


Chemical Contaminant
Chemical in food


Biological Contaminant
Bacteria, pathogen in food


Cross Contamination
Spread of pathogens from one surface to another


Temperature Danger Zone
41-135

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