ProStart 1 Final Exam Review

ProStart 1 Final Exam Review Within the noncommercial segment, foodservice is typically handled in what two ways? - ANSWER-contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - ANSWERquick service The most widely recognized rating service in the US is the: - ANSWER-AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - ANSWER-slow Which segment of the restaurant and foodservice industry provides food in support of other establishments' main functions? - ANSWER-non commercial An individual who has studied and continues to study the art of cooking is often referred to as a...... - ANSWER-culinarian Which facility is design specifically to house large-scale special events? - ANSWERconvention centers In which decade did the rapid growth of national restaurant chains change the view of eating out in the US? - 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? - ANSWER-chemical The loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be results of? - ANSWER-foodborne illness outbreak Why are babies at a higher risk for foodborne illness? - ANSWER-weakened/less developed immune systems FAT TOM are the six conditions under which..... - ANSWER-pathogens grow Which hazards are described in material safety data sheets? - ANSWER-chemical Food handlers should keep their fingernails....and...... - ANSWER-short and clean What is the leading cause of foodborne illness (a pathogen) - ANSWER-viruses Soy, peanut, and tree nuts are dangerous for people with which condition? - ANSWERfood allergy Continues...