Exam (elaborations)
Prostart Year 1 #5467 Chapter 1-22.
- Module
- A level Biology
- Institution
- A Level Biology
Prostart Year 1 #5467 Chapter 1-22.
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Prostart Year 1 #5467 Chapter 1-22How is foodservice typically handled within the noncommercial segment? (p.12) - correct
answer-Noncommercial prepares food for another establishment
What is the definition of Travel and Tourism? (p.13) - correct answer-Services people need
and will pay for when away from home.
Front of the house employees include: (p.26) - correct answer-Managers, assistant mangers,
Servers, Hosts, and cashiers
Which type of chef would typically be responsible for the baking production? (p.33) - correct
answer-Pastry Chef
What is the definition of networking? (p. 37) - correct answer-To build relationships for the
purpose of career advancement
What is empathy? (p.49) - correct answer-The ability to identify with another persons
thoughts, emotions and attitude.
What are some basic personal responsibilities for employees while working in an operation?
(p.50) - correct answer-Punctuality, Personal Hygiene, flexibility
What is nonverbal communication? (p. 58) - correct answer-Communication without the use
of words, gestures and hand signals
How can you show someone you are paying attention? (p. 61) - correct answer-Nodding,
leaning into the conversation, appropriate facial expressions.
The primary purpose of the introduction of a written message is to: (p. 62) - correct
answer-Explain the topic and Point of view of the letter
What is a portfolio? (p. 78) - correct answer-A showcase of accomplishments and talents
What is an example of an open ended question? (p. 82) - correct answer-What can you
contribute to the company.
After an interview, an applicant should (p. 85) - correct answer-Get contact information and
say thank you
Why are preschool-aged children at a higher risk for foodborne illnesses? (p. 103) - correct
answer-They do not have a built up immune system
What is cross-contamination? (p. 104) - correct answer-Transferring pathogens from one
food or place to another.
, What are three forms of food contamination? (p. 104) - correct answer-Physical, chemical,
biological
What are the six conditions that pathogens need to grow? (p. 105) - correct answer-Food,
Acidity, Temperature, Time, Oxygen (FATTOM)
What are some foods that are likely to become unsafe if time temperature abused? (p. 107) -
correct answer-Fish, Poultry, Shellfish, Dairy
Which agency is responsible for the enforcement of food safety regulations? (p. 114) -
correct answer-The FDA
The single most important part of personal hygiene for a food handler is (p. 123) - correct
answer-Washing your hands
When must food contact surfaced need to be cleaned and sanitized? (p. 127) - correct
answer-After use and before a new type of food, after 4 hours
If a food handler has diarrhea or has been vomiting, which action must the manager take?
(p. 127) - correct answer-Send them home
When using heat as an effective sanitizing method, how many seconds should an item
remain in contact with water at 171°F (77°C)? - correct answer-30 seconds
What are the factors that affect a sanitizer's effectiveness? (p. 130) - correct answer-The
concentration
What are effective methods of denying pests access to an operation? (p. 134) - correct
answer-Check deliveries, screen windows, cover drains.
Bacteria grow especially fast in the temperature range of (p. 143) - correct answer-31-135
degrees F
How many hours will it take a pathogen in the temperature danger zone to grow to levels
high enough to make someone sick? (p. 143) - correct answer-4 hours
TCS food must be thrown out after spending a maximum of how many hours in the
temperature danger zone? (p. 143) - correct answer-4 hours
Which product type must meet Grade A standards to be acceptable for receiving? (p. 147) -
correct answer-Eggs
What is a food safety management system typically designed to prevent? (p. 154) - correct
answer-Foodborne Illness
What is the primary function of OSHA? (p. 162) - correct answer-To enforce and regulate
safety standards
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