ProStart I--Final Exam Study Questions with Complete Solutions Within the noncommercial segment, foodservice is typically handled in what two ways? - Correct Answer contract feeding and self operating which type of restaurant requires a guest to pay before the food is served? - Correct Answer quick service the most widely recognized rating service in the US is the: - Correct Answer AAA (tourbook) one disadvantage of building a business by word of mouth is that the process is typically.... - Correct Answer slow which segment of the restaurant and foodservice industry provides food in support of other establishments' main functions? - Correct Answer non commercial An individual who has studied and continues to study the art of cooking is often referred to as a...... - Correct Answer culinarian which facility is design specifically to house large-scale special events? - Correct Answer convention centers in which decade did the rapid growth of national restaurant chains change the view of eating out in the US? - Correct 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? - Correct Answer chemical the loss of sales, negative exposure, low employee morale, and increased insurance premiums can all be results of? - Correct Answer foodborne illness outbreak why are babies at a higher risk for foodborne illness? - Correct Answer weakened/less developed immune systems FAT TOM are the six conditions under which..... - Correct Answer pathogens grow which hazards are described in material safety data sheets? - Correct Answer chemical food handlers should keep their fingernails....and...... - Correct Answer short and clean what is the leading cause of foodborne illness (a pathogen) - Correct Answer viruses 1 / 2
soy, peanut, and tree nuts are dangerous for people with which condition? - Correct Answer food allergy which temperature range allows pathogens to grow most rapidly? - Correct Answer 70- 125 degrees F When cooling food: Chicken should be at .... in 2 hours and ..... in 4 hours - Correct Answer 70 and 41 name three food contaminations - Correct Answer physical, chemical and biological the best way to thaw food safely is to - Correct Answer refrigerator which product must have a USDA inspection mark and must comply with USDA grade standards to be acceptable for receiving? - Correct Answer meat and poultry and eggs pieces of broken glass, packaging material, and jewelry in food are examples of which kind of contamination? - Correct Answer physical TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone? - Correct Answer 4 hours what should an emergency plan include? - Correct Answer floor plans, emergency phone numbers, evacuation routes one of the main external safety threats to an operation is - Correct Answer food contamination when a first-or second-degree burn occurs, immediately apply - Correct Answer cold water, wash, blot dry a customer on the way to the restroom slips and is inured on a wet floor. who can be held legally responsible for the injury? - Correct Answer restaurant/establishment personal protective equipment includes? - Correct Answer goggles, shoes, aprons , gloves the primary function of OSHA is to? - Correct Answer creates and enforces safety related standards and regulations in the work place which class of fire extinguisher should be used to extinguish a grease fire in the hood of a stove? - Correct Answer class B fire extinguisher according to the kitchen brigade system, which position is responsible for writing schedules and assisting the station chefs? - Correct Answer sous chef
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