CC Communication & Documentation 3

Question 1

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

Accepted Answer

An item is out of stock or no longer available

Answer

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

Question 2

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

Accepted Answer

Unit cost per ingredient and total recipe cost

Answer

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

Question 3

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

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

Receiving report

Answer

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

Question 5

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

Accepted Answer

Acknowledgment that an instruction was heard and will be followed

Answer

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

(CC) Certified Culinarian Practice Test