ProStart Chapter 1 Review
Name:_________________________________
1. A large scale special event is being planned – what type of facility is specifically designed for this
type of event? (38) convention center
2. What is the major focus of the AAA TourBook? (60)
Rates lodging accomodations
3. What restaurant was the earliest national chain? (29)
A&W
4. List the contributions that Catherine de Medici contributed to that advancement of fine dining(17)
Brought the Renaissance period to France when she married King Henry II
5. Who is responsible for seating customers in a table-service operation? (48)
Host/hostess
6. Within the noncommercial segment, foodservice is typically handled in which two ways? (11-12)
Contract feeding and self-operators
7. In which type of restaurant do guests pay before the food is served? (8)
Quick service
8. Which segment of the restaurant and foodservice industry provides food in support of other
establishments’ main function? (11)
Non-commercial
9. In which decade did the rapid growth of national restaurant chains change the view of eating out
in the United States? (26)
1970’s
Chapter 2 Review:
1. Explain the acronym FAT TOM, and why it is important(79)
Food, Acidity, Temperature, Time, Oxygen, moisture, keeping food out of these conditions will help
prevent contamination and pathogen growth
2. When thawing meat, what is the best place to do so? (113)
In the fridge
3. Eggs must have both and inspection mark and a grade stamp from this government entity to be
allowed to be received.(111) USDA
4. Which food group is the most potentially hazardous?(78)
TCS-Temperature controlled for safety
5. Name the type of microbe that is responsible for most foodborne illness.(81)
virus
6. Bacteria grows exceptionally well in this temperature zone.(105)
41-135 *70-125
7. List the advantages and disadvantages of ready to eat food.
Can be eaten without further preparation, washing or cooking, cannot heat up to kill bacteria
8. List 3 important tips regarding good hygiene when dealing with hands. (99)
Short nails, no nail polish, no fake nails
9. What is the best personal hygiene tip to remember when working with food? (96)
Wash your hands
10. Define cross-contamination.(105)
The spread of pathogens from one surface or food to another
11. Food allergies are generally associated with these types of food(86-87)
Milk, eggs, fish, wheat, nuts, soy
12. Food that is TCS must be discarded after this time in the danger zone.(118)
4 hours
13. Foodborne illness can be fatal for these three two age groups.(77)
Elderly, children, pregnant women
14. Define physical contaminates: (85)
When objects get into food. Examples would be metal shavings, finger nails etc.
15. List the cooling process temperatures and times to prevent food borne illness.(117-118)
135-70 in 2 hours, then below 41 in the next 4 hours, cannot be in the danger zone longer than 6
hours
16. What is the temperature that poultry should reach (for 15 seconds) before serving?(115)
165 degrees
What food is store on each shelf in a refrigerator? (112)
Top Shelf
Ready to eat
3rd shelf
seafood
4th shelf
Whole cuts of beef, pork
5th shelf
Ground meat, ground fish
Bottom shelf
Poultry, ground poultry
What are the cooking
temperatures for: (115)
Fish
Chicken
Ground Beef
Whole cuts of
beef
Reheating
Define FAT TOM: (79)
F: Food
T: Time
A: Acidity
O: Oxygen
T: Temperature
M: Moisture
145
165
155
145
165