Prostart Level 1 Review Chapter 1-5, 10

According to Prostart, how long should you scrub hands and arms?

In which type of restaurant do customers order and pay beforeeating?

What is not one of the 4 main responsibilities of the front office in lodging properties?

Leisure travelers go to a place for relaxation and entertainment.

Always fill cups with hot beverages, such as coffee or tea, to therim.

Pathogens grow best in food with little or no acid.

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

Most people eat atrestaurant and foodservice operations for enjoyment.

Business that operates foodservice a company in themanufacturing or service industry is called

Heat, light, and air allslow the loss of flavor and color in herbs and spices.

What were the private clubs that offered food to members in ancient Greece called?

CPR removes food or other obstacles from the airway of a chokingperson.

Paupiettes are thin slicesof meat or fish rolled around a filling of ground meat or vegetables.

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

Cafes became popular in Europe after coffee from _____________ was introduced.

The spine is the top of a knife blade, which is the non-cuttingedge of the blade.

What does not prevent the growth of most foodborne pathogens?

Closed-system deep-fryers allow the worker to never touch the hotgrease.

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

Who is the highest-ranking member of a culinary team?

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

What are the large shows,open to the public,that highlight a type of product or service called?

The person who firstreceives a complaint is responsible for making sure it gets resolved.

What are the services that people use and receive when they are away from home called?

Cleaning reduces pathogenson a surface to safe levels.

Online reservations allowguests to make reservations quickly.

A paring knife is a curved knife used for cutting beef steaks fromthe loin.

Who defined the art of grand cuisine?

During which historical period did production and manufacturing markedly increase?

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

What pathogens do not cause foodborne illness?

Today the travel andtourism industry averages annual sales of more than

In the BOH, which employee is responsible for creating recipes and preparing meals?

Noncommercialfoodservice represents about 80 percent of the restaurant andfoodservice industry.

Store heavy loads out of the way on top shelves.

Viruses can surviverefrigerator and freezer temperatures.

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

Food prepared and servedoff-site must be packed in noninsulated food containers.

Most dining room brigadesare led by the executive chef.

Who wrote one of the earliest known cookbooks, De Re Coquinaria (On Cooking)?

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

Soups and beverages shouldbe served from the left side.

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

In a traditional tablesetting, the server places the napkin in the middle of the setting.