Pro-Start Foundations of Restaurant Management & Culinary Arts
Quiz by Jill Garloff
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44 questions
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- Q1worn to protect hands from injury and to protect food from contaminationgloves30s
- Q2type of footwear that should be worn in the kitchen at all timesclose-toed shoes30s
- Q3the most common work-related injuriesslips and falls30s
- Q4assisting an injured person until professional medical help is providedfirst aid30s
- Q5potentially life-threatening situation that usually occurs unexpectedly and suddenlyemergency30s
- Q6series of thrusts to the abdomen that can help dislodge something that is stuck in a person's airwayHeimlich maneuver30s
- Q7emergency care that is performed on people who are unresponsiveCPR30s
- Q8visibly free of dirt and debrisclean30s
- Q9pathogens are reduced to a safe levelsanitized30s
- Q10when raw foods, or the plants or animals from which they come, are exposed to pathogensdirect contamination30s
- Q11food that is unfit to eatcontaminated30s
- Q12the movement of pathogens from one place to anothercross-contamination30s
- Q13as source of danger (biological, physical, chemical)hazard30s
- Q14harmful microorganismspathogens30s
- Q15single-celled organism that can make people very sick if eatenbacteria30s