ProStart I National Test
Commercial Segment of Hospitality Industry - correct answer-For Profit businesses
Non-commercial Segment of the Hospitality Industry - correct answer-Not for profit. i.e., jails,
schools, hospital
Epicurean - correct answer-A person with a refined taste for food and wine
Culinarian - correct answer-One who has studied and continues to study the art of cooking
The first coffee house - correct answer-Oxford England
Catherine de Medici - correct answer-Introduced the fork to France
Fred Harvey/ Harvey House - correct answer-One of the earliest chain restaurants
Roy Allen & Frank Wright - correct answer-A&W, first franchise company
White Castle - correct answer-First quick-service restaurant
Siega/ Baldwin/ Bowker - correct answer-Starbucks
Louis Pasteur - correct answer-Developed Pasteurization
Marie- Antoine Carame - correct answer-Art of grand cuisine
Ray Kroc - correct answer-McDonalds
Julia Child - correct answer-Popularized French Cooking
Georges August Escoffier - correct answer-Kitchen Brigade system. Proper uniforms
Kitchen Brigade System - correct answer-Assigns certain responsibilities to kitchen staff
Pasteurization - correct answer-Process of making milk safer to drink, by heating it
Front of the House - correct answer-Employees who serve guests directly
Back of the House - correct answer-Foodservice employees who work outside the public
space
Most important part of Personal Hygiene - correct answer-Washing Hands
When must gloves be worn - correct answer-When handling ready to eat foods
, Food handlers nails should be: - correct answer-Short and unpolished
FATTOM - correct answer-Food, Acid, Temperature, Time, Oxygen, Moisture
Physical Contaminant - correct answer-Physical object in food
Chemical Contaminant - correct answer-Chemical in food
Biological Contaminant - correct answer-Bacteria, pathogen in food
Cross Contamination - correct answer-Spread of pathogens from one surface to another
Temperature Danger Zone - correct answer-41-135
What is the most common Chef Thermometer? - correct answer-Bimetallic Stem
Thermometer
Calibration - correct answer-Regular adjustments to tools to keep them accurate
What is the best way to thaw food safely? - correct answer-Refrigerator
HACCP - correct answer-Hazard Analysis Critical Control Point
OSHA - correct answer-Occupational Safety & Health Administration
Primary Function of OSHA - correct answer-To create and enforce safety-related standards
in the workplace.
FIFO - correct answer-First In, First Out
MSDS - correct answer-Material Safety Data Sheet
What does the MSDS do? - correct answer-Explains all chemicals in the facility
Food Allergy - correct answer-The body's negative reaction to a food protein
Food borne Outbreak - correct answer-When 2 or more people get sick from eating the
same thing from the same place
Emergency Plan - correct answer-Designed to protect workers, guests and property in case
of an emergency or disaster
Class A Fires - correct answer-Common Combustibles
Class B Fires - correct answer-Flammable Liquids i.e., grease fires
Class C Fires - correct answer-Electrical
Commercial Segment of Hospitality Industry - correct answer-For Profit businesses
Non-commercial Segment of the Hospitality Industry - correct answer-Not for profit. i.e., jails,
schools, hospital
Epicurean - correct answer-A person with a refined taste for food and wine
Culinarian - correct answer-One who has studied and continues to study the art of cooking
The first coffee house - correct answer-Oxford England
Catherine de Medici - correct answer-Introduced the fork to France
Fred Harvey/ Harvey House - correct answer-One of the earliest chain restaurants
Roy Allen & Frank Wright - correct answer-A&W, first franchise company
White Castle - correct answer-First quick-service restaurant
Siega/ Baldwin/ Bowker - correct answer-Starbucks
Louis Pasteur - correct answer-Developed Pasteurization
Marie- Antoine Carame - correct answer-Art of grand cuisine
Ray Kroc - correct answer-McDonalds
Julia Child - correct answer-Popularized French Cooking
Georges August Escoffier - correct answer-Kitchen Brigade system. Proper uniforms
Kitchen Brigade System - correct answer-Assigns certain responsibilities to kitchen staff
Pasteurization - correct answer-Process of making milk safer to drink, by heating it
Front of the House - correct answer-Employees who serve guests directly
Back of the House - correct answer-Foodservice employees who work outside the public
space
Most important part of Personal Hygiene - correct answer-Washing Hands
When must gloves be worn - correct answer-When handling ready to eat foods
, Food handlers nails should be: - correct answer-Short and unpolished
FATTOM - correct answer-Food, Acid, Temperature, Time, Oxygen, Moisture
Physical Contaminant - correct answer-Physical object in food
Chemical Contaminant - correct answer-Chemical in food
Biological Contaminant - correct answer-Bacteria, pathogen in food
Cross Contamination - correct answer-Spread of pathogens from one surface to another
Temperature Danger Zone - correct answer-41-135
What is the most common Chef Thermometer? - correct answer-Bimetallic Stem
Thermometer
Calibration - correct answer-Regular adjustments to tools to keep them accurate
What is the best way to thaw food safely? - correct answer-Refrigerator
HACCP - correct answer-Hazard Analysis Critical Control Point
OSHA - correct answer-Occupational Safety & Health Administration
Primary Function of OSHA - correct answer-To create and enforce safety-related standards
in the workplace.
FIFO - correct answer-First In, First Out
MSDS - correct answer-Material Safety Data Sheet
What does the MSDS do? - correct answer-Explains all chemicals in the facility
Food Allergy - correct answer-The body's negative reaction to a food protein
Food borne Outbreak - correct answer-When 2 or more people get sick from eating the
same thing from the same place
Emergency Plan - correct answer-Designed to protect workers, guests and property in case
of an emergency or disaster
Class A Fires - correct answer-Common Combustibles
Class B Fires - correct answer-Flammable Liquids i.e., grease fires
Class C Fires - correct answer-Electrical
