In which type of restaurant do customers order and pay before eating?
Quick service
100
Which employee would you find in the front of the house?
Buser
100
What are pathogens?
Microorganisms that cause illness.
100
Shell eggs must be received at a maximum air temperature of ______.
45 degrees.
100
Pathogens grow best in food with little or no acid?
True
200
Cafes became popular in Europe after coffee from_______
was introduced.
Africia
200
Which is an entry-level job in the foodservice industry?
Server
200
A foodborne-illness outbreak occurs when____________.
two or more people get the same illness after eating the same food.
200
Ready-to-eat TCS food that has been prepped in-house and stored at 41 F degrees or lower should be thrown out after
_________days.
7
200
Viruses can survive refrigerator and freezer temperatures?
True
300
In which commercial segment does the event host choose the menu for a specific number of people?
Catering
300
Which front-of-the-house employee usually makes the first impression with guests?
Host or hostess
300
The three categories of food safety hazards are biological, physical and _________.
chemical
300
In a refrigerator, raw ground meat should be stored_______
above the whole and ground turkey.
300
Pathogens need six conditions to grow-food,acidity,temperature, time, oxygen,and mold.
False
400
Today the travel and tourism industry averages annual sales of more than_________
$1 trillion.
400
Who is the highest ranking member of the culinary team?
Executive Chef
400
Pathogens grow well in food that has a temperature between____________.
41 degrees F and 135 degrees F.
400
TCS food that is being held at 135 degree F or higher must have its temperature checked at least__________.
every 4 hours.
400
Food prepared and served off-site must be packed in noninsulated food containers?
False
500
Services that people use and receive when they are away from home are referred to as __________services.
hospitality
500
The employee who takes orders from servers and calls out the orders in the various production areas in the kitchen is called an ____________.
Expediter
500
If FAT TOM conditions are right, bacteria will double their number as often as every ___________minutes.
20
500
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.
165 degrees.
500
Cleaning reduces pathogens on a surface to safe levels.