Kitchen Operations Flashcards
7 cards from real CFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Kitchen Operations flashcards as text
A CFSP candidate is reviewing a production schedule. Which document best communicates to line cooks exactly how many portions of each menu item to prepare for a banquet?
Answer: A production forecast sheet
A production forecast sheet specifies the exact quantities of each item to be prepared, based on expected covers and historical sales mix.
Which of the following best describes the role of an expeditor (expo) during restaurant service?
Answer: Coordinates dish timing between kitchen stations and ensures plates are correct before leaving the kitchen
The expeditor acts as the communication hub between kitchen stations, ensuring all components of a table's order are ready simultaneously and plated correctly.
A chef is preparing hollandaise sauce. To minimize the risk of a Salmonella outbreak, which practice is most critical?
Answer: Ensuring egg yolks reach at least 145°F (63°C) during preparation
Hollandaise uses egg yolks that must be heated to at least 145°F during the ribbon stage to reduce the risk of Salmonella to safe levels.
A foodservice operation wants to reduce food waste from vegetable prep. Which prep strategy best achieves this goal?
Answer: Using whole-animal and whole-vegetable butchery with trimmings in stocks or soups
Nose-to-tail and root-to-stem cooking utilizes trimmings and secondary parts in stocks, soups, or specials, directly reducing waste and food cost.
Which of the following best defines 'as purchased (AP) weight' in food costing?
Answer: The total weight of food as it arrives from the supplier before any processing
AP (as purchased) weight is the raw product weight received from the vendor before any trimming, fabrication, or cooking losses are applied.
A restaurant is implementing a Hazard Analysis Critical Control Point (HACCP) plan. Which step involves listing all biological, chemical, and physical hazards associated with each ingredient and process step?
Answer: Conducting a hazard analysis
Hazard analysis (HACCP Principle 1) involves identifying and evaluating all potential hazards at each step in the food production process.
In high-volume foodservice, a cook uses a blast chiller after cooking large batches of rice. What is the primary food safety benefit of this equipment?
Answer: It rapidly moves food through the temperature danger zone, limiting bacterial growth
A blast chiller rapidly reduces food temperature from 135°F to 41°F within safe time limits (typically 2 hours), minimizing time spent in the 41°F–135°F danger zone where pathogens multiply.