{"id":127185,"date":"2023-11-26T09:59:45","date_gmt":"2023-11-26T09:59:45","guid":{"rendered":"https:\/\/learnexams.com\/blog\/?p=127185"},"modified":"2023-11-26T09:59:46","modified_gmt":"2023-11-26T09:59:46","slug":"prostart-1-final-actual-exam-review-202390ish-questionsrated-100-correct","status":"publish","type":"post","link":"https:\/\/www.learnexams.com\/blog\/2023\/11\/26\/prostart-1-final-actual-exam-review-202390ish-questionsrated-100-correct\/","title":{"rendered":"ProStart 1 Final Actual Exam Review 2023(90ish Questions)Rated 100% Correct!!"},"content":{"rendered":"\n

ProStart 1 Final Actual Exam Review 2023(90ish Questions)Rated 100% Correct!!<\/p>\n\n\n\n

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ProStart 1 Final Exam
Within the noncommercial segment, foodservice is typically handled in what two
ways?
contract feeding and self operating
Which type of restaurant requires a guest to pay before the food is served?
quick service
The most widely recognized rating service in the US is the:
AAA (tourbook)
One disadvantage of building a business by word of mouth is that the process is
typically\u2026.
slow
Which segment of the restaurant and foodservice industry provides food in support
of other establishments’ main functions?
non commercial
An individual who has studied and continues to study the art of cooking is often
referred to as a\u2026\u2026
culinarian
Which facility is design specifically to house large-scale special events?<\/p>\n\n\n\n

convention centers
In which decade did the rapid growth of national restaurant chains change the view
of eating out in the US?
1970’s
Which type of contamination would it be is a manager used a copper utensil to
prepare tomato sauce and several people later complain of illness after consuming
the sauce?
chemical
The loss of sales, negative exposure, low employee morale, and increased insurance
premiums can all be results of?
foodborne illness outbreak
Why are babies at a higher risk for foodborne illness?
weakened\/less developed immune systems
FAT TOM are the six conditions under which\u2026..
pathogens grow
Which hazards are described in material safety data sheets?
chemical
Food handlers should keep their fingernails\u2026.and\u2026\u2026
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