CFSP Kitchen Operations 2

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?

Accepted Answer

Cross-contamination

Answer

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?

Accepted Answer

160°F (71°C)

Answer

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?

Accepted Answer

Move TCS foods to another refrigerator and check for safe temperatures

Answer

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?

Accepted Answer

Brunoise

Answer

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:

Accepted Answer

135°F (57°C)

Answer

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.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Kitchen Operations 2