Prostart Year 1 #5467 Chapter 1-22 Exam Questions and Answers Graded A+
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ProStart 1
Institution
ProStart 1
Prostart Year 1 #5467 Chapter 1-22 Exam Questions and Answers Graded A+
How is foodservice typically handled within the noncommercial segment? (p.12)
Noncommercial prepares food for another establishment
What is the definition of Travel and Tourism? (p.13)
Services people need and will pay ...
Prostart Year 1 #5467 Chapter 1-22 Exam
Questions and Answers Graded A+
How is foodservice typically handled within the noncommercial segment? (p.12)
Noncommercial prepares food for another establishment
What is the definition of Travel and Tourism? (p.13)
Services people need and will pay for when away from home.
Front of the house employees include: (p.26)
Managers, assistant mangers, Servers, Hosts, and cashiers
Which type of chef would typically be responsible for the baking production? (p.33)
Pastry Chef
What is the definition of networking? (p. 37)
To build relationships for the purpose of career advancement
What is empathy? (p.49)
The ability to identify with another persons thoughts, emotions and attitude.
What are some basic personal responsibilities for employees while working in an operation? (p.50)
Punctuality, Personal Hygiene, flexibility
What is nonverbal communication? (p. 58)
Communication without the use of words, gestures and hand signals
How can you show someone you are paying attention? (p. 61)
Nodding, leaning into the conversation, appropriate facial expressions.
The primary purpose of the introduction of a written message is to: (p. 62)
Explain the topic and Point of view of the letter
What is a portfolio? (p. 78)
A showcase of accomplishments and talents
What is an example of an open ended question? (p. 82)
What can you contribute to the company.
After an interview, an applicant should (p. 85)
Get contact information and say thank you
Why are preschool-aged children at a higher risk for foodborne illnesses? (p. 103)
They do not have a built up immune system
, What is cross-contamination? (p. 104)
Transferring pathogens from one food or place to another.
What are three forms of food contamination? (p. 104)
Physical, chemical, biological
What are the six conditions that pathogens need to grow? (p. 105)
Food, Acidity, Temperature, Time, Oxygen (FATTOM)
What are some foods that are likely to become unsafe if time temperature abused? (p. 107)
Fish, Poultry, Shellfish, Dairy
Which agency is responsible for the enforcement of food safety regulations? (p. 114)
The FDA
The single most important part of personal hygiene for a food handler is (p. 123)
Washing your hands
When must food contact surfaced need to be cleaned and sanitized? (p. 127)
After use and before a new type of food, after 4 hours
If a food handler has diarrhea or has been vomiting, which action must the manager take? (p. 127)
Send them home
When using heat as an effective sanitizing method, how many seconds should an item remain in
contact with water at 171°F (77°C)?
30 seconds
What are the factors that affect a sanitizer's effectiveness? (p. 130)
The concentration
What are effective methods of denying pests access to an operation? (p. 134)
Check deliveries, screen windows, cover drains.
Bacteria grow especially fast in the temperature range of (p. 143)
31-135 degrees F
How many hours will it take a pathogen in the temperature danger zone to grow to levels high
enough to make someone sick? (p. 143)
4 hours
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