Prostart Year 1 #5467 Chapter 1-22 Exam Questions and Answers Graded A+

Prostart Year 1 #5467 Chapter 1-22 Exam Questions and Answers Graded A+ How is foodservice typically handled within the noncommercial segment? (p.12) Noncommercial prepares food for another establishment What is the definition of Travel and Tourism? (p.13) Services people need and will pay for when away from home. Front of the house employees include: (p.26) Managers, assistant mangers, Servers, Hosts, and cashiers Which type of chef would typically be responsible for the baking production? (p.33) Pastry Chef What is the definition of networking? (p. 37) To build relationships for the purpose of career advancement What is empathy? (p.49) The ability to identify with another persons thoughts, emotions and attitude. What are some basic personal responsibilities for employees while working in an operation? (p.50) Punctuality, Personal Hygiene, flexibility What is nonverbal communication? (p. 58) Communication without the use of words, gestures and hand signals How can you show someone you are paying attention? (p. 61) Nodding, leaning into the conversation, appropriate facial expressions. The primary purpose of the introduction of a written message is to: (p. 62) Explain the topic and Point of view of the letter What is a portfolio? (p. 78) A showcase of accomplishments and talents What is an example of an open ended question? (p. 82) What can you contribute to the company. After an interview, an applicant should (p. 85) Get contact information and say thank you Why are preschool-aged children at a higher risk for foodborne illnesses? (p. 103) They do not have a built up immune system What is cross-contamination? (p. 104) Transferring pathogens from one food or place to another. What are three forms of food contamination? (p. 104) Physical, chemical, biological What are the six conditions that pathogens need to grow? (p. 105) Food, Acidity, Temperature, Time, Oxygen (FATTOM) What are some foods that are likely to become unsafe if time temperature abused? (p. 107) Fish, Poultry, Shellfish, Dairy Which agency is responsible for the enforcement of food safety regulations? (p. 114) The FDA The single most important part of personal hygiene for a food handler is (p. 123) Washing your hands When must food contact surfaced need to be cleaned and sanitized? (p. 127) After use and before a new type of food, after 4 hours If a food handler has diarrhea or has been vomiting, which action must the manager take? (p. 127) Send them home When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171°F (77°C)? 30 seconds What are the factors that affect a sanitizer's effectiveness? (p. 130) The concentration What are effective methods of denying pests access to an operation? (p. 134) Check deliveries, screen windows, cover drains. Bacteria grow especially fast in the temperature range of (p. 143) 31-135 degrees F How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick? (p. 143) 4 hours TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone? (p. 143) 4 hours Which product type must meet Grade A standards to be acceptable for receiving? (p. 147) Eggs What is a food safety management system typically designed to prevent? (p. 154) Foodborne Illness What is the primary function of OSHA? (p. 162) To enforce and regulate safety standards What three actions should be performed during an investigation when an on the job accident occurs? (p. 162) Record information, include a description, collect evidence What must employers do to meet the Hazard Communication Standard (HAZCOM)? (p. 165) Report chemical hazards in a job site What are some personal protective equipment worn in an operation? (p. 176) Dry mitts, goggles, Non slip shoes Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off? (p. 179) Class K What should an employee immediately do if a fire occurs? (p. 182) Check if anyone is in danger What are some external safety threats that can happen in an operation? (p. 192) Arson, Theft When receiving food from a vendor, scales are used to (p. 202) To check if what was ordered was delivered What are receiving tables typically used for? (p. 202) To check received items Deck, rotary, and convection are all examples of which type of equipment? (p. 210) Ovens When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be (p. 210)