ProStart 1 Final Exam Review(90ish
Questions)/ 100 Questions and
correct Answers/ 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
-TCS food must be thrown out after spending a maximum of how
many hours in the temperature danger zone? - -4 hours
Questions)/ 100 Questions and
correct Answers/ 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
-TCS food must be thrown out after spending a maximum of how
many hours in the temperature danger zone? - -4 hours
