ProStart 1 Final Exam Review Questions Solved Correctly.
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Course
Prostart
Institution
Prostart
Within the noncommercial segment, foodservice is typically handled in what two ways? - Answer contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served? - Answer quick service
The most widely recognized rating service in the US is the...
ProStart 1 Final Exam Review Questions
Solved Correctly.
Within the noncommercial segment, foodservice is typically handled in what two ways? - Answer
contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served? - Answer quick service
The most widely recognized rating service in the US is the: - Answer AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is typically.... - Answer
slow
Which segment of the restaurant and foodservice industry provides food in support of other
establishments' main functions? - Answer non commercial
An individual who has studied and continues to study the art of cooking is often referred to as a...... -
Answer culinarian
Which facility is design specifically to house large-scale special events? - Answer convention centers
In which decade did the rapid growth of national restaurant chains change the view of eating out in the
US? - Answer 1970's
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
The loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be
results of? - Answer foodborne illness outbreak
, Why are babies at a higher risk for foodborne illness? - Answer weakened/less developed immune
systems
FAT TOM are the six conditions under which..... - Answer pathogens grow
Which hazards are described in material safety data sheets? - Answer chemical
Food handlers should keep their fingernails....and...... - Answer short and clean
What is the leading cause of foodborne illness (a pathogen) - Answer viruses
Soy, peanut, and tree nuts are dangerous for people with which condition? - Answer food allergy
Which temperature range allows pathogens to grow most rapidly? - Answer 70-125 degrees F
When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours - Answer 70 and 41
Name three food contaminations - Answer physical, chemical and biological
The best way to thaw food safely is to - Answer refrigerator
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
Pieces of broken glass, packaging material, and jewelry in food are examples of which kind of
contamination? - Answer physical
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger
zone? - Answer 4 hours
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