Level 1 Prostart

Most people eat at restaurant and foodservice operations for enjoyment.

True

The noncommercial foodservice segment represents about 80 percent of the restaurant and foodservice industry.

False

The decline of national chains from the 1970s to today has changed the face of the restaurant and foodservice industry.

False

The largest fully enclosed retail and family entertainment complex in the United States is the Mall of America.

True

Leisure travelers go to a place for relaxation and entertainment.

True

In which type of restaurant do customers order and pay before eating?

Quick service

Cafés became popular in Europe after coffee from ____________ was introduced.

Africa

In which commercial segment does the event host choose the menu for a specific number of people?

Catering

A business that operates foodservice for companies in the manufacturing or service industry is called a

contract feeder.

Today the travel and tourism industry averages annual sales of more than

$1 trillion.

Services that people use and receive when they are away from home are referred to as __________ services.

hospitality

All of the services that people will need and pay for when they are away from home are called

travel and tourism.

Production and manufacturing markedly increased during which historical period?

Industrial Revolution

In ancient Greece, the private clubs that offered food to members were known as

lesche.

Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called

phatnai.

Who wrote De Re Coquinaria (On Cooking)?

Marcus Apicius

What elaborate and refined system of food preparation was brought from Italy to France in the 1500s?

Haute cuisine

Where did the first café open?

Oxford, England

What developed during the Middle Ages to organize members with similar interests or professions?

Guilds

An assembly-line process of serving food quickly and cheaply without the need for servers is called ___________ service.

cafeteria

Who defined the art of the grand cuisine?

Marie-Antoine Carême

Who is credited with establishing the exact rules of conduct and dress for chefs?

Georges Escoffier

Who is responsible for popularizing French cuisines and techniques in the United States?

Julia Child

Who is known as the father of modern French cuisine, or nouvelle cuisine?

Fernand Point

During the Gilded Age, who served dinners from a horse-drawn wagon to workers outside their factories?

Walter Scott

Roy Allen and Frank Wright created the first franchise company called

A&W.

What was the name of the first chain of quick-service hamburger restaurants?

White Castle

Who opened one of the first quick service franchises to focus on a menu other than hamburgers?

Frank Carney

One of the first national fine-dining chains was

Ruth's Chris Steak House.

A company that allows another to use its name, sell its products, and receive services is a(n)

franchise.

What is the name of the consumer based guide that rates restaurants on four qualities—food, décor, service, and cost?

The Zagat Survey

Catherine de Medici brought what custom to France?

Using silverware to eat

A large show open to the public that highlights a particular type of product or service is a(n)

exposition.

What is it called when a manufacturer rents space to exhibit, advertise, or demonstrate its products or service to people interested in that specific field?

Trade show

Which employee would you find in the front of the house?

Buser

Which is an entry-level job in the food service industry?

Server

Which front-of-the-house employee usually makes the first impression with guests?

Host

Who is the highest ranking member of the culinary team?

Executive chef

Which back-of-the-house employee is responsible for creating recipes and preparing meals?

Sous chef

What type of tourism includes visiting a place to enjoy its natural beauty?

Environmental

What type of tourism includes swimming or skiing?

Recreational

What type of property offers top-of the line comfort and elegance?

Luxury

Travelers who want comfort and moderately priced accommodations should stay at a(n)

mid-priced facility.

Vacationers who are looking for recreational activities and entertainment should stay at what type of property?

Resort

Which organization rates a facility by looking at the quality of the building and its furnishings, maintenance, housekeeping, and overall service?

Mobil Travel Guide

Which organization distinguishes one lodging property from another using a diamond system to judge overall quality?

AAA TourBook®

The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n)

expediter.

Who developed the kitchen brigade system?

Georges Escoffier

In 1765, who began serving hot soups called restaurers for their health restoring properties?

Boulanger

What scientific technique related to food did Louis Pasteur develop?

Heating milk to remove harmful bacteria

____________________ is the process of making milk safer to drink by heating it to a certain temperature to destroy harmful pathogens.

Pasteurization

Employees who work outside the public space, such as chefs, are called _____________________ employees.

back-of-the-house

The _______________________ is a system that assigns certain responsibilities to kitchen staff.

kitchen brigade system

_______________________ is when one kitchen prepares food that is then shipped to other locations to be served.

Satellite/commissary feeding

____________________ kitchens allow the back-of-the-house staff to be more involved with the customers.

Exhibition

Pathogens grow best in food with little or no acid.

True

Viruses can survive refrigerator and freezer temperatures.

True

Pathogens need six conditions to grow—food, acidity, temperature, time, oxygen, and mold.

False

Food prepared and served off-site must be packed in non-insulated food containers.

False

Cleaning reduces pathogens on a surface to safe levels.

False

What are pathogens?

Microorganisms that cause illness

A food borne-illness outbreak occurs when

two or more people get the same illness after eating the same food.

Why are elderly people at a higher risk for food borne illness?

Their immune systems have weakened with age.

According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually.

76

The three categories of food safety hazards are biological, physical, and

chemical.

Pathogens grow well in food that has a temperature between

41°F and 135°F.

If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.

20

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?

Yeast

Glass from a broken light bulb is an example of which type of contaminant?

Physical

The transfer of allergens from food containing an allergen to the food served to a customer is known as

cross-contact.

Hands and arms should be scrubbed with soap for at least ______ seconds.

20

When washing hands, the water should be

as hot as you can comfortably stand.

To use gloves properly,

wash your hands before putting on gloves.

If a food service employee has diarrhea or vomiting, he or she should

call in sick and stay home.

At what minimum temperature should hot TCS food be held?

135°F

Which probe should be used to check the temperature of soup?

Immersion

Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?

Infrared thermometer

Which type of probe should be used to check the temperature of a hamburger?

Penetration

Surface probes check the temperature of

flat cooking equipment.

The "first-in, first-out" rule refers to

using older food supplies before newer ones.

If a delivery of fresh fish has dark spots or discoloration,

reject the fish.

Shell eggs must be received at a maximum air temperature of

45ºF.

Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.

7

In a refrigerator, raw ground meat should be stored

above the whole and ground turkey.

Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.

155ºF

A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.

145ºF

A whole chicken must be cooked to an internal temperature of ________ for at least 15 seconds.

165ºF

Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.

155ºF

TCS food that is being held at 135°F or higher must have its temperature checked at least

every 4 hours.

Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of __________ within 2 hours and hold for 15 seconds.

165ºF

To scoop ice, use

tongs.

What is the first HACCP principle?

Conduct a hazard analysis.

A HACCP system focuses mostly on

major hazards at specific points within a food's flow through the operation.

Store food service cleaning chemicals

away from food, utensils, and equipment used for food.

A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

how it should be cleaned.

What is the leading cause of food borne illnesses?

Viruses

The correct order for cleaning and sanitizing food-contact surfaces is to

clean, rinse, sanitize, and air-dry.

The first step in the flow of food is

purchasing.

Which type of pathogen needs to live in a host to survive?

Parasites

A group of procedures and practices that work together to prevent food borne illness is a(n)

food safety management system.