ProStart 1 Final Exam Review | COMPLETE QUESTIONS AND
ANSWERS | 100% RATED CORRECT | 100% VERFIED |
ALREADY GRADED A+|GET A+
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
What is the leading cause of foodborne illness (a pathogen) - (answer)viruses
Soy, peanut, and tree nuts are dangerous for people with which condition? -
(answer)food allergy
Which temperature range allows pathogens to grow most rapidly? - (answer)70-
125 degrees F
ANSWERS | 100% RATED CORRECT | 100% VERFIED |
ALREADY GRADED A+|GET A+
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
What is the leading cause of foodborne illness (a pathogen) - (answer)viruses
Soy, peanut, and tree nuts are dangerous for people with which condition? -
(answer)food allergy
Which temperature range allows pathogens to grow most rapidly? - (answer)70-
125 degrees F
