ch 1 and 2 review

Question 1

___ house large-scale special events

Answer 1

convention centers

Question 2

___ was the first quick-service restaurant in the US

Answer 2

white castle

Question 3

___-a person with a refined taste for food and wine

Answer 3

epicurean

Question 4

___-a service or a product provided to guests for their convenience, either with or without an additional fee

Answer 4

amenity

Question 5

____ is one of the earliest nationwide chain restaurants

Answer 5

harvey house restaurant

Question 6

___-when two or more people get the same illness after eating the same food

Answer 6

foodborne illness outbreak

Question 7

what are the six conditions pathogens need to grow?

Answer 7

FATTOM (food, acidity, temperature, time, oxygen, moisture)

Question 8

___- food that is most vulnerable for pathogem growth/food that needs time and temperature control for safety

Answer 8

TCS food

Question 9

the best way for foodservice managers to ensure safe food is by

Answer 9

keeping food out of the temperature danger zone

Question 10

how do some utencils contaminate food?

Answer 10

when an acidic food, such as tomato sauce, comes in contact with metal, the acid may dissolve some of the metal into the food

Question 11

___ writes most foodservice regulations

Answer 11

the food and drug administration (FDA)

Question 12

what are the handcare guidlines for foodhandlers?

Answer 12

keep fingernails short/clean
do not wear false nails
do not wear nail polish
wear a bandage over wounds on hands and arms

Question 13

___-the spread of pathogens from one safe or food to another

Answer 13

cross contamination

Question 14

why do most foodborne illnesses happen?

Answer 14

because TCS food has been time-temperature abused

Question 15

what is used to adjust bimetallic stemmed thermometers?

Answer 15

the calibration nut

Question 16

why are penetration probes useful?

Answer 16

they can check the internal temperature of thin food