ProStart 1 Final Exam Review
Within the noncommercial segment, foodservice is typically handled in what two ways? -
correct answer-contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served? - correct
answer-quick service
The most widely recognized rating service in the US is the: - correct answer-AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is typically.... -
correct answer-slow
Which segment of the restaurant and foodservice industry provides food in support of other
establishments' main functions? - correct answer-non commercial
An individual who has studied and continues to study the art of cooking is often referred to
as a...... - correct answer-culinarian
Which facility is design specifically to house large-scale special events? - correct
answer-convention centers
In which decade did the rapid growth of national restaurant chains change the view of eating
out in the US? - correct 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? -
correct answer-chemical
The loss of sales, negative exposure, low employee morale, and increased insurance
premiums can all be results of? - correct answer-foodborne illness outbreak
Why are babies at a higher risk for foodborne illness? - correct answer-weakened/less
developed immune systems
FAT TOM are the six conditions under which..... - correct answer-pathogens grow
Which hazards are described in material safety data sheets? - correct answer-chemical
Food handlers should keep their fingernails....and...... - correct answer-short and clean
What is the leading cause of foodborne illness (a pathogen) - correct answer-viruses
Soy, peanut, and tree nuts are dangerous for people with which condition? - correct
answer-food allergy
, Which temperature range allows pathogens to grow most rapidly? - correct answer-70-125
degrees F
When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours - correct
answer-70 and 41
Name three food contaminations - correct answer-physical, chemical and biological
The best way to thaw food safely is to - correct answer-refrigerator
Which product must have a USDA inspection mark and must comply with USDA grade
standards to be acceptable for receiving? - correct answer-meat and poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of which kind
of contamination? - correct answer-physical
TCS food must be thrown out after spending a maximum of how many hours in the
temperature danger zone? - correct answer-4 hours
What should an emergency plan include? - correct answer-floor plans, emergency phone
numbers, evacuation routes
One of the main external safety threats to an operation is - correct answer-food
contamination
When a first-or second-degree burn occurs, immediately apply - correct answer-cold water,
wash, blot dry
A customer on the way to the restroom slips and is inured on a wet floor. who can be held
legally responsible for the injury? - correct answer-restaurant/establishment
Personal protective equipment includes? - correct answer-goggles, shoes, aprons , gloves
The primary function of OSHA is to? - correct answer-creates and enforces safety related
standards and regulations in the work place
Which class of fire extinguisher should be used to extinguish a grease fire in the hood of a
stove? - correct answer-class B fire extinguisher
According to the kitchen brigade system, which position is responsible for writing schedules
and assisting the station chefs? - correct answer-sous chef
The primary reason for seasoning a dish is to..... - correct answer-enhance the flavor without
changing the primary flavor
What is the purpose of a bain-marie? - correct answer-a hot water bath meant to keep food
warm
Within the noncommercial segment, foodservice is typically handled in what two ways? -
correct answer-contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served? - correct
answer-quick service
The most widely recognized rating service in the US is the: - correct answer-AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is typically.... -
correct answer-slow
Which segment of the restaurant and foodservice industry provides food in support of other
establishments' main functions? - correct answer-non commercial
An individual who has studied and continues to study the art of cooking is often referred to
as a...... - correct answer-culinarian
Which facility is design specifically to house large-scale special events? - correct
answer-convention centers
In which decade did the rapid growth of national restaurant chains change the view of eating
out in the US? - correct 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? -
correct answer-chemical
The loss of sales, negative exposure, low employee morale, and increased insurance
premiums can all be results of? - correct answer-foodborne illness outbreak
Why are babies at a higher risk for foodborne illness? - correct answer-weakened/less
developed immune systems
FAT TOM are the six conditions under which..... - correct answer-pathogens grow
Which hazards are described in material safety data sheets? - correct answer-chemical
Food handlers should keep their fingernails....and...... - correct answer-short and clean
What is the leading cause of foodborne illness (a pathogen) - correct answer-viruses
Soy, peanut, and tree nuts are dangerous for people with which condition? - correct
answer-food allergy
, Which temperature range allows pathogens to grow most rapidly? - correct answer-70-125
degrees F
When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours - correct
answer-70 and 41
Name three food contaminations - correct answer-physical, chemical and biological
The best way to thaw food safely is to - correct answer-refrigerator
Which product must have a USDA inspection mark and must comply with USDA grade
standards to be acceptable for receiving? - correct answer-meat and poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of which kind
of contamination? - correct answer-physical
TCS food must be thrown out after spending a maximum of how many hours in the
temperature danger zone? - correct answer-4 hours
What should an emergency plan include? - correct answer-floor plans, emergency phone
numbers, evacuation routes
One of the main external safety threats to an operation is - correct answer-food
contamination
When a first-or second-degree burn occurs, immediately apply - correct answer-cold water,
wash, blot dry
A customer on the way to the restroom slips and is inured on a wet floor. who can be held
legally responsible for the injury? - correct answer-restaurant/establishment
Personal protective equipment includes? - correct answer-goggles, shoes, aprons , gloves
The primary function of OSHA is to? - correct answer-creates and enforces safety related
standards and regulations in the work place
Which class of fire extinguisher should be used to extinguish a grease fire in the hood of a
stove? - correct answer-class B fire extinguisher
According to the kitchen brigade system, which position is responsible for writing schedules
and assisting the station chefs? - correct answer-sous chef
The primary reason for seasoning a dish is to..... - correct answer-enhance the flavor without
changing the primary flavor
What is the purpose of a bain-marie? - correct answer-a hot water bath meant to keep food
warm
