ProStart I National Test with complete
solutions Graded A+
Commercial Segment of Hospitality Industry
For Profit businesses
Non-commercial Segment of the Hospitality Industry
Not for profit. i.e., jails, schools, hospital
Epicurean
A person with a refined taste for food and wine
Culinarian
One who has studied and continues to study the art of cooking
The first coffee house
Oxford England
Catherine de Medici
Introduced the fork to France
Fred Harvey/ Harvey House
One of the earliest chain restaurants
Roy Allen & Frank Wright
A&W, first franchise company
White Castle
First quick-service restaurant
Siega/ Baldwin/ Bowker
Starbucks
Louis Pasteur
Developed Pasteurization
Marie- Antoine Carame
Art of grand cuisine
Ray Kroc
McDonalds
Julia Child
Popularized French Cooking
, Georges August Escoffier
Kitchen Brigade system. Proper uniforms
Kitchen Brigade System
Assigns certain responsibilities to kitchen staff
Pasteurization
Process of making milk safer to drink, by heating it
Front of the House
Employees who serve guests directly
Back of the House
Foodservice employees who work outside the public space
Most important part of Personal Hygiene
Washing Hands
When must gloves be worn
When handling ready to eat foods
Food handlers nails should be:
Short and unpolished
FATTOM
Food, Acid, Temperature, Time, Oxygen, Moisture
Physical Contaminant
Physical object in food
Chemical Contaminant
Chemical in food
Biological Contaminant
Bacteria, pathogen in food
Cross Contamination
Spread of pathogens from one surface to another
Temperature Danger Zone
41-135
solutions Graded A+
Commercial Segment of Hospitality Industry
For Profit businesses
Non-commercial Segment of the Hospitality Industry
Not for profit. i.e., jails, schools, hospital
Epicurean
A person with a refined taste for food and wine
Culinarian
One who has studied and continues to study the art of cooking
The first coffee house
Oxford England
Catherine de Medici
Introduced the fork to France
Fred Harvey/ Harvey House
One of the earliest chain restaurants
Roy Allen & Frank Wright
A&W, first franchise company
White Castle
First quick-service restaurant
Siega/ Baldwin/ Bowker
Starbucks
Louis Pasteur
Developed Pasteurization
Marie- Antoine Carame
Art of grand cuisine
Ray Kroc
McDonalds
Julia Child
Popularized French Cooking
, Georges August Escoffier
Kitchen Brigade system. Proper uniforms
Kitchen Brigade System
Assigns certain responsibilities to kitchen staff
Pasteurization
Process of making milk safer to drink, by heating it
Front of the House
Employees who serve guests directly
Back of the House
Foodservice employees who work outside the public space
Most important part of Personal Hygiene
Washing Hands
When must gloves be worn
When handling ready to eat foods
Food handlers nails should be:
Short and unpolished
FATTOM
Food, Acid, Temperature, Time, Oxygen, Moisture
Physical Contaminant
Physical object in food
Chemical Contaminant
Chemical in food
Biological Contaminant
Bacteria, pathogen in food
Cross Contamination
Spread of pathogens from one surface to another
Temperature Danger Zone
41-135
