ProStart 1 Final Exam Review

Within the noncommercial segment, foodservice is typically handled in what two ways? - Answer- contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Answer- quick service The most widely recognized rating service in the US is the: - Answer- AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - Answer- slow Which segment of the restaurant and foodservice industry provides food in support of other establishments' main functions? - Answer- non commercial An individual who has studied and continues to study the art of cooking is often referred to as a...... - Answer- culinarian Which facility is design specifically to house large-scale special events? - Answer- convention centers In which decade did the rapid growth of national restaurant chains change the view of eating out in the US? - 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? - Answer- chemical The loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be results of? - Answer- foodborne illness outbreak Why are babies at a higher risk for foodborne illness? - Answer- weakened/less developed immune systems FAT TOM are the six conditions under which..... - Answer- pathogens grow Which hazards are described in material safety data sheets? - Answer- chemical Food handlers should keep their fingernails....and...... - Answer- short and clean