Exam (elaborations)
Prostart Year 1 #5467 Chapter 1-22.
- Course
- Institution
Prostart Year 1 #5467 Chapter 1-22.
[Show more]
Seller
Follow
modockochieng06
Content preview
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
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller modockochieng06. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $7.99. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
82871 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now