ProStart 1 Final Exam Review Questions and Answers 100% Solved correctly

Within the noncommercial segment, foodservice is typically handled in what two ways? - Answercontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Answer-quick 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.... - Answerslow 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? - Answer-convention 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 systemsFAT 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? - Answer-food allergy Which temperature range allows pathogens to grow most rapidly? - Answer-70-125 degrees F When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours - Answer-70 and 41 Name three food contaminations - Answer-physical, chemical and biological The best way to thaw food safely is to - Answer-refrigerator Which product must have a USDA inspection mark and must comply with USDA grade standards to be acceptable for receiving? - Answer-meat and poultry and eggs Pieces of broken glass, packaging material, and jewelry in food are examples of which kind of contamination? - Answer-physical TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone? - Answer-4 hours What should an emergency plan include? - Answer-floor plans, emergency phone numbers, evacuation routesOne of the main external safety threats to an operation is - Answer-food contamination When a first-or second-degree burn occurs, immediately apply - 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? - Answer-restaurant/establishment Personal protective equipment includes? - Answer-goggles, shoes, aprons , gloves The primary function of OSHA is to? - 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? - Answer-class B fire extinguisher According to the kitchen brigade system, which position is responsible for writing schedules and assisting the station chefs? - Answer-sous chef The primary reason for seasoning a dish is to..... - Answer-enhance the flavor without changing the primary flavor What is the purpose of a bain-marie? - Answer-a hot water bath meant to keep food warm Which type of knife is also known as a scimitar? - Answer-butcher knife Which cooking task is best performed in a brazier? - Answer-braising