CFSP Kitchen Operations 2 — Questions and Answers
Question 1: A cook uses the same cutting board for raw chicken and then immediately cuts lettuce without washing it. Which contamination type has occurred?
- Physical contamination
- Cross-contamination (Correct answer)
- Chemical contamination
- Biological spoilage
Correct answer: Cross-contamination
Using the same unsanitized surface for raw poultry and ready-to-eat produce transfers pathogens, which is called cross-contamination.
Question 2: What is the minimum internal cooking temperature required for ground beef patties in a US foodservice operation?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
- 160°F (71°C) (Correct answer)
Correct 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.
Question 3: A kitchen manager notices that the walk-in cooler temperature has risen to 50°F. Which action should be taken FIRST?
- Discard all food immediately
- Move TCS foods to another refrigerator and check for safe temperatures (Correct answer)
- Serve food quickly before it spoils further
- Lower the thermostat and wait for cooling
Correct 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.
Question 4: Which knife cut produces uniform cube-shaped pieces approximately 1/4 inch on each side?
- Julienne
- Brunoise (Correct answer)
- Chiffonade
- Batonnet
Correct answer: Brunoise
Brunoise is a fine dice producing 1/4-inch cubes, typically achieved by first cutting batonnet sticks and then cross-cutting them.
Question 5: When using a bain-marie (steam table) to hold cooked soup, the minimum holding temperature must be:
- 135°F (57°C) (Correct answer)
- 140°F (60°C)
- 145°F (63°C)
- 165°F (74°C)
Correct 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.
Question 6: In a commercial kitchen, which scheduling method ensures the most experienced staff are on duty during peak service hours?
- Seniority-based scheduling
- Rotating shifts with fixed days off
- Demand-based scheduling aligned to covers (Correct answer)
- First-in-first-out shift rotation
Correct 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.
Question 7: A standardized recipe specifies a yield of 50 portions, but you need 75 portions. What is the correct conversion factor?
- 0.67
- 1.25
- 1.5 (Correct answer)
- 2.5
Correct answer: 1.5
The conversion factor is calculated by dividing the desired yield (75) by the original yield (50), giving 75 ÷ 50 = 1.5.
CFSP Kitchen Operations 2
A cook uses the same cutting board for raw chicken and then immediately cuts lettuce without washing it.
Which contamination type has occurred?