PROSTART FINAL EXAM REVIEWS
WITH CORRECT ANSWERS
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
Which product must have a USDA inspection mark and must comply with USDA
grade standards to be acceptable for receiving? - CORRECT ANSWER-meat and
poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of
which kind of contamination? - CORRECT ANSWER-physical
TCS food must be thrown out after spending a maximum of how many hours in the
temperature danger zone? - CORRECT ANSWER-4 hours
What should an emergency plan include? - CORRECT ANSWER-floor plans,
emergency phone numbers, evacuation routes
One of the main external safety threats to an operation is - CORRECT ANSWER-
food contamination
When a first-or second-degree burn occurs, immediately apply - CORRECT
ANSWER-cold water, wash, blot dry
WITH CORRECT ANSWERS
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
Which product must have a USDA inspection mark and must comply with USDA
grade standards to be acceptable for receiving? - CORRECT ANSWER-meat and
poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of
which kind of contamination? - CORRECT ANSWER-physical
TCS food must be thrown out after spending a maximum of how many hours in the
temperature danger zone? - CORRECT ANSWER-4 hours
What should an emergency plan include? - CORRECT ANSWER-floor plans,
emergency phone numbers, evacuation routes
One of the main external safety threats to an operation is - CORRECT ANSWER-
food contamination
When a first-or second-degree burn occurs, immediately apply - CORRECT
ANSWER-cold water, wash, blot dry
