PROSTART 1 FINAL EXAM REVIEW 2024
1.Within the noncommercial segment, foodservice is typically handled in
what two ways?: contract feeding and self operating
2. Which type of restaurant requires a guest to pay before the food is
served?-
: quick service
3. The most widely recognized rating service in the US is the:: AAA
(tourbook)
4. One disadvantage of building a business by word of mouth is that
the process is typically slow
5. Which segment of the restaurant and foodservice industry provides food
in support of other establishments' main functions?: non commercial
6. An individual who has studied and continues to study the art of cooking
is often referred to as a....culinarian
7. Which facility is design specifically to house large-scale special events?
-
convention centers
8. In which decade did the rapid growth of national restaurant chains
1/5
, change the view of eating out in the US?: 1970's
9. 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?: chemical
10.The loss of sales, negative exposure, low employee morale, and
increased insurance premiums can all be results of?: foodborne illness
outbreak
11.Why are babies at a higher risk for foodborne illness?:
weakened/less developed immune systems
12.FAT TOM are the six conditions under which.....: pathogens grow
13.Which hazards are described in material safety data sheets?: chemical
14.Food handlers should keep their fingernails....and......: short and clean
15.What is the leading cause of foodborne illness (a pathogen): viruses
16. Soy, peanut, and tree nuts are dangerous for people with which
condition?-
: food allergy
17.Which temperature range allows pathogens to grow most rapidly?: 70-
125 degrees F
18.When cooling food: Chicken should be at .... in 2 hours and ..... in
2/5
1.Within the noncommercial segment, foodservice is typically handled in
what two ways?: contract feeding and self operating
2. Which type of restaurant requires a guest to pay before the food is
served?-
: quick service
3. The most widely recognized rating service in the US is the:: AAA
(tourbook)
4. One disadvantage of building a business by word of mouth is that
the process is typically slow
5. Which segment of the restaurant and foodservice industry provides food
in support of other establishments' main functions?: non commercial
6. An individual who has studied and continues to study the art of cooking
is often referred to as a....culinarian
7. Which facility is design specifically to house large-scale special events?
-
convention centers
8. In which decade did the rapid growth of national restaurant chains
1/5
, change the view of eating out in the US?: 1970's
9. 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?: chemical
10.The loss of sales, negative exposure, low employee morale, and
increased insurance premiums can all be results of?: foodborne illness
outbreak
11.Why are babies at a higher risk for foodborne illness?:
weakened/less developed immune systems
12.FAT TOM are the six conditions under which.....: pathogens grow
13.Which hazards are described in material safety data sheets?: chemical
14.Food handlers should keep their fingernails....and......: short and clean
15.What is the leading cause of foodborne illness (a pathogen): viruses
16. Soy, peanut, and tree nuts are dangerous for people with which
condition?-
: food allergy
17.Which temperature range allows pathogens to grow most rapidly?: 70-
125 degrees F
18.When cooling food: Chicken should be at .... in 2 hours and ..... in
2/5
