Communication & Documentation Flashcards

What does the term '86' communicate in professional kitchen slang?

Answer: An item is out of stock or no longer available

In professional kitchen terminology, '86' means an item is unavailable, either because it sold out or because the kitchen cannot produce it.

A standardized recipe card should always include which of the following to aid in food cost control?

Answer: Unit cost per ingredient and total recipe cost

Including unit costs and total recipe cost on a standardized recipe card allows management to monitor and control food cost percentage effectively.

When a cook needs to communicate an urgent problem to a supervisor during service, which approach is MOST appropriate?

Answer: Calmly state 'Chef, I need a moment — problem at my station' and briefly explain

A direct, concise alert respects the supervisor's attention while ensuring the urgent issue is immediately flagged and can be addressed quickly.

Which document serves as the legal record of goods received from a vendor?

Answer: Receiving report

A receiving report documents the actual items, quantities, and conditions of products delivered by a vendor and serves as a legal record of receipt.

In professional kitchen communication, what does the response 'Yes, Chef' primarily signify?

Answer: Acknowledgment that an instruction was heard and will be followed

'Yes, Chef' is the standard professional acknowledgment that a directive has been received and will be executed, maintaining clear command structure.

A temperature log shows that walk-in cooler readings were not recorded for a 4-hour period. What is the CORRECT action?

Answer: Document the gap, investigate the cause, and record when monitoring resumed

Documenting the monitoring gap honestly with an investigation note preserves record integrity while triggering appropriate food safety follow-up.

Which element makes a kitchen communication board MOST effective during a busy service shift?

Answer: Color coding, large fonts, and brief bullet points

Visual clarity through color coding, large fonts, and concise bullet points allows kitchen staff to absorb information quickly during fast-paced service.