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ProStart I National Test Exam Questions with Answers
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ProStart I National Test Exam Questions with Answers
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ProStart I National Test ExamQuestions with Answers
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 -What is the most common Chef Thermometer? - -Bimetallic Stem Thermometer -Calibration - -Regular adjustments to tools to keep them accurate -What is the best way to thaw food safely? - -Refrigerator -HACCP - -Hazard Analysis Critical Control Point -OSHA - -Occupational Safety & Health Administration -Primary Function of OSHA - -To create and enforce safety-related standards
in the workplace. -FIFO - -First In, First Out -MSDS - -Material Safety Data Sheet -What does the MSDS do? - -Explains all chemicals in the facility -Food Allergy - -The body's negative reaction to a food protein -Food borne Outbreak - -When 2 or more people get sick from eating the same thing from the same place -Emergency Plan - -Designed to protect workers, guests and property in case of an emergency or disaster -Class A Fires - -Common Combustibles
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