ProStart 1 Final Exam Review Questions with Verified Answers

ProStart 1 Final Exam Review Questions with Verified Answers Within the noncommercial segment, foodservice is typically handled in what two ways? contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? quick service The most widely recognized rating service in the US is the: AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... slow Which segment of the restaurant and foodservice industry provides food in support of other establishments' main functions? non commercial An individual who has studied and continues to study the art of cooking is often referred to as a...... culinarian Which facility is design specifically to house large-scale special events? convention centers In which decade did the rapid growth of national restaurant chains change the view of eating out in the US? 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? chemical The loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be results of? foodborne illness outbreak Why are babies at a higher risk for foodborne illness? weakened/less developed immune systems FAT TOM are the six conditions under which..... pathogens grow Which hazards are described in material safety data sheets? chemical Food handlers should keep their fingernails....and...... short and clean What is the leading cause of foodborne illness (a pathogen) viruses Soy, peanut, and tree nuts are dangerous for people with which condition? food allergy Which temperature range allows pathogens to grow most rapidly? 70-125 degrees F When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours 70 and 41 Name three food contaminations physical, chemical and biological The best way to thaw food safely is to refrigerator Which product must have a USDA inspection mark and must comply with USDA grade standards to be acceptable for receiving?