ProStart 1 Test Review Part 1 Questions and Answers Graded A+

ProStart 1 Test Review Part 1 Questions and Answers Graded A+ What did Catherine De Medicic contribute to the restaurant industry Fork and silverware What type of facility is used to house large-scale special events Convention centers Which employees work outside of the public space? Back of the house What is the significance of The Harvey House? First chain restaurant What is the most important thing a manager can do to prevent having parasites in food? Purchase food from approved, reputable suppliers What is cross contamination? Give me two examples of how you can cross contaminate in the kitchen. Cross-Contamination transfers pathogens from one surface or food to another my hand to the food, knife to the surface How long can you leave TCS Foods in the danger zone before it must be thrown away? 4 hours Which product must have a USDA inspection mark and must comply with grading standards of the USDA as well? Eggs What type of thermometer is used to measure temperature in thin food items? Thermocouples What are three types of contamination? Give an example of each. Biological A. Bacteria B. Yeast C. Mycoplasma D. Molds E. Viruses Usually found in areas that provide food, water and moisture Chemical Chemicals can contaminate food if not stored properly Physical A. Objects getting into food B. Metal shaving from can C. Glass from broken light bulbs D. Fingernails, hair, and bandages E. Jewelry F. Fruit pit Chapter 3 ... What are the consequences of a food borne illness outbreak? Loss of customer sales Negative media exposer Lawsuits and legal fees Increased insurance premiums Loss of reputation Lowered employee morale Employee absenteeism Staff retaining What types of food are commonly associated with food borne illness outbreaks? ready to eat foods What are common allergens all food employees need to be aware of? A. Milk and dairy products B. Eggs and egg products C. Fish D. Shellfish (crab, shrimp, lobster) E. Soy and soy products F. Peanuts G. Tree nuts, such as pecans and walnuts What is HACCP? What are the steps to a HACCP plan? Hazard Analysis Critical Control Point A system of an example of a food safety management system 1. Conduct a hazard analysis 2. Determine critical control points (CCPS) 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation What is FATTOM? Why is it important? A way to remember the six conditions pathogens need to grow. It tells what the conditions are What is the safest way to thaw food? Thaw food in a cooler What does TCS stand for? Give me an example of two TCS foods Time/Temperature control for safety Milk and dairy products Meat, beef, pork, and lamb What must all employers do to meet the HAZCOM Standard? Requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely What is an emergency plan? What must it consist of? A plan to protect workers, guest, and property in the case of an emergency or disaster, A. Floor plans of the facility, noting first aid stations, alarms, sprinklers, and fire extinguishers B. Evacuation routes C. Emergency telephone numbers for each type of emergency What category of equipment are minors never allowed to use? Power driven equipment that have cutting involved Hazardous Equipment, power-driven meat processing machines, meat slicer, meat saws, patty forming machines, meat grinders, meat choppers, commercial mixers, and power-driven bakery machines. What type of jobs can a 15 year old perform in a restaurant operation according to FLSA? Food prep areas but not cooking or baking Who is responsible for informing all employees of the importance of job safety and health protection in a work place? Employers What does OSHA stand for? What is their main job? Occupational Safety and Health Administration they regulate the federal standards What is personal protective equipment? What does it include? It is protective gear that protects employees from potential hazards on the job. A. gloves B. goggles If a customer slips on ice outside of a restaurant who is responsible for the injury? Why? Restaurant because it was on their property What are the different types of fire extinguishers? What are each used for? Class A- Ordinary Combustible Class B- Flammable Liquids (Grease Fires) Class C- Electrical Equipment What is an MSDS sheet? What hazards are described? Material Safety Data Sheet Hazardous ingredients & identity information & chemicals & how to get rid of it Describe what personal responsibility means in an operation. Give me two examples of how an employee can show personal responsibility. A person is responsible for the choices he or she makes the way they think or feel accepts accountability and is in control What is the formula for finding the conversion factor? If I have a recipe for 75 and I want to make it only for 15 people, what would the conversion factor be? Desired yield divided by original yield .2 What is the importance of using standardized recipes in a restaurant setting? Always to be consistent What typical things are prepared in the garde manger station? cold foods preparation What does mise en place mean? To gather all ingredients to prepare and assemble of ingredients, pans, utensils, and equipment or serving pieces need for a particular dish or service. It's important because you want to be sure you have everything needed to prepare the dish. How do you find the decimal equivalent to a fraction? What would ¾ be as a decimal? 1/6? Divide the top of the faction by the bottom ¾= .75 1/6= . Chapter 5 Chapter 5 How many tablespoons are in a cup? Pint? Quart? Gallon? 1 cup= 16 tablespoons 1 pint= 32 tablespoons 1 quart= 64 tablespoons 1 gallon= 256 tablespoons In the kitchen brigade system what type of food would a poissonier prepare? fish What is the formula for finding % yield in a recipe? If a recipe called for 5# of trimmed broccoli and the yield is 75%, how much broccoli would you need to order? Edible portion divided by as purchase 6.6 pound untrimmed How do you find portion cost for a recipe? If a recipe for 72 people has individual ingredients that cost $5.87, $12.90, $27.65, and $4.50, what is the cost per portion? Add them all up and divided by number of portions $0.71 per portion