PROSTART 1 FINAL EXAM REVIEW EXAM QUESTIONS WITH
COMPLETE SOLUTIONS VERIFIED AND GRADED A++
Within the noncommercial segment, foodservice is typically handled in what two
ways?
contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served?
quick service
The most widely recognized rating service in the US is the:
AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is
typically....
slow
Which segment of the restaurant and foodservice industry provides food in
support of other establishments' main functions?
non commercial
An individual who has studied and continues to study the art of cooking is often
referred to as a......
culinarian
Which facility is design specifically to house large-scale special events?
convention centers
In which decade did the rapid growth of national restaurant chains change the
view of eating out in the US?
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?
, chemical
The loss of sales, negative exposure, low employee morale, and increased
insurance premiums can all be results of?
foodborne illness outbreak
Why are babies at a higher risk for foodborne illness?
weakened/less developed immune systems
FAT TOM are the six conditions under which.....
pathogens grow
Which hazards are described in material safety data sheets?
chemical
Food handlers should keep their fingernails....and......
short and clean
What is the leading cause of foodborne illness (a pathogen)
viruses
Soy, peanut, and tree nuts are dangerous for people with which condition?
food allergy
Which temperature range allows pathogens to grow most rapidly?
70-125 degrees F
When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours
70 and 41
Name three food contaminations
physical, chemical and biological
The best way to thaw food safely is to
refrigerator
Which product must have a USDA inspection mark and must comply with USDA
grade standards to be acceptable for receiving?
meat and poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of
which kind of contamination?
physical
COMPLETE SOLUTIONS VERIFIED AND GRADED A++
Within the noncommercial segment, foodservice is typically handled in what two
ways?
contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served?
quick service
The most widely recognized rating service in the US is the:
AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is
typically....
slow
Which segment of the restaurant and foodservice industry provides food in
support of other establishments' main functions?
non commercial
An individual who has studied and continues to study the art of cooking is often
referred to as a......
culinarian
Which facility is design specifically to house large-scale special events?
convention centers
In which decade did the rapid growth of national restaurant chains change the
view of eating out in the US?
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?
, chemical
The loss of sales, negative exposure, low employee morale, and increased
insurance premiums can all be results of?
foodborne illness outbreak
Why are babies at a higher risk for foodborne illness?
weakened/less developed immune systems
FAT TOM are the six conditions under which.....
pathogens grow
Which hazards are described in material safety data sheets?
chemical
Food handlers should keep their fingernails....and......
short and clean
What is the leading cause of foodborne illness (a pathogen)
viruses
Soy, peanut, and tree nuts are dangerous for people with which condition?
food allergy
Which temperature range allows pathogens to grow most rapidly?
70-125 degrees F
When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours
70 and 41
Name three food contaminations
physical, chemical and biological
The best way to thaw food safely is to
refrigerator
Which product must have a USDA inspection mark and must comply with USDA
grade standards to be acceptable for receiving?
meat and poultry and eggs
Pieces of broken glass, packaging material, and jewelry in food are examples of
which kind of contamination?
physical
