Kitchen Operations Flashcards

A cook uses the same cutting board for raw chicken and then immediately cuts lettuce without washing it. Which contamination type has occurred?

Answer: Cross-contamination

Using the same unsanitized surface for raw poultry and ready-to-eat produce transfers pathogens, which is called cross-contamination.

What is the minimum internal cooking temperature required for ground beef patties in a US foodservice operation?

Answer: 160°F (71°C)

USDA requires ground beef to reach an internal temperature of 160°F (71°C) to destroy E. coli and other pathogens.

A kitchen manager notices that the walk-in cooler temperature has risen to 50°F. Which action should be taken FIRST?

Answer: Move TCS foods to another refrigerator and check for safe temperatures

The immediate priority is protecting TCS (time/temperature control for safety) foods by relocating them and checking if items are still within safe temperature ranges.

Which knife cut produces uniform cube-shaped pieces approximately 1/4 inch on each side?

Answer: Brunoise

Brunoise is a fine dice producing 1/4-inch cubes, typically achieved by first cutting batonnet sticks and then cross-cutting them.

When using a bain-marie (steam table) to hold cooked soup, the minimum holding temperature must be:

Answer: 135°F (57°C)

FDA Food Code requires hot TCS foods to be held at a minimum of 135°F (57°C) to prevent bacterial growth during hot-holding.

In a commercial kitchen, which scheduling method ensures the most experienced staff are on duty during peak service hours?

Answer: Demand-based scheduling aligned to covers

Demand-based scheduling matches staffing levels and skill sets to anticipated customer volume, placing skilled personnel during high-volume periods.

A standardized recipe specifies a yield of 50 portions, but you need 75 portions. What is the correct conversion factor?

Answer: 1.5

The conversion factor is calculated by dividing the desired yield (75) by the original yield (50), giving 75 ÷ 50 = 1.5.