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