ProStart I National Test with complete solutions Graded A+

ProStart I National Test with complete solutions Graded A+ Commercial Segment of Hospitality Industry For Profit businesses Non-commercial Segment of the Hospitality Industry Not for profit. i.e., jails, schools, hospital Epicurean A person with a refined taste for food and wine Culinarian One who has studied and continues to study the art of cooking The first coffee house Oxford England Catherine de Medici Introduced the fork to France Fred Harvey/ Harvey House One of the earliest chain restaurants Roy Allen & Frank Wright A&W, first franchise company White Castle First quick-service restaurant Siega/ Baldwin/ Bowker Starbucks Louis Pasteur Developed Pasteurization Marie- Antoine Carame Art of grand cuisine Ray Kroc McDonalds Julia Child Popularized French Cooking Georges August Escoffier Kitchen Brigade system. Proper uniforms Kitchen Brigade System Assigns certain responsibilities to kitchen staff Pasteurization Process of making milk safer to drink, by heating it Front of the House Employees who serve guests directly Back of the House Foodservice employees who work outside the public space Most important part of Personal Hygiene Washing Hands When must gloves be worn When handling ready to eat foods Food handlers nails should be: Short and unpolished FATTOM Food, Acid, Temperature, Time, Oxygen, Moisture Physical Contaminant Physical object in food Chemical Contaminant Chemical in food Biological Contaminant Bacteria, pathogen in food Cross Contamination Spread of pathogens from one surface to another Temperature Danger Zone 41-135 What is the most common Chef Thermometer? Bimetallic Stem Thermometer Calibration Regular adjustments to tools to keep them accurate What is the best way to thaw food safely? Refrigerator HACCP Hazard Analysis Critical Control Point OSHA Occupational Safety & Health Administration Primary Function of OSHA To create and enforce safety-related standards in the workplace. FIFO First In, First Out MSDS Material Safety Data Sheet What does the MSDS do? Explains all chemicals in the facility Food Allergy The body's negative reaction to a food protein Food borne Outbreak When 2 or more people get sick from eating the same thing from the same place Emergency Plan Designed to protect workers, guests and property in case of an emergency or disaster Class A Fires Common Combustibles Class B Fires Flammable Liquids i.e., grease fires