CFSP Kitchen Operations 4

Question 1

A kitchen manager wants to reduce food costs. Which metric directly measures the ratio of food cost to food sales revenue?

Accepted Answer

Food cost percentage

Answer

Food cost percentage = (cost of food sold ÷ food sales) × 100, and is the primary metric for evaluating food purchasing and production efficiency.

Question 2

Which hazard is classified as a physical contaminant in food safety?

Accepted Answer

A metal fragment from a can opener

Answer

Physical contaminants are foreign objects — such as metal, glass, or bone fragments — that can cause injury if consumed.

Question 3

A commercial dishwasher uses hot water sanitizing. What is the minimum final rinse temperature required to sanitize dishes?

Accepted Answer

180°F (82°C)

Answer

High-temperature dishwashers must deliver a final rinse of at least 180°F (82°C) at the dish surface to achieve effective sanitization.

Question 4

In a scratch kitchen, which cooking method is best suited for producing a tender result from a tough, collagen-rich beef chuck roast?

Accepted Answer

Braising low and slow in liquid

Answer

Braising converts collagen in tough cuts to gelatin through long, moist-heat cooking at low temperatures, producing a tender result.

Question 5

A foodservice manager is conducting a menu engineering analysis. Items classified as 'Stars' are those that have:

Accepted Answer

High profitability and high customer popularity

Answer

In menu engineering, 'Stars' are items with both high contribution margin (profitability) and high menu mix (popularity), making them the most desirable menu items.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Kitchen Operations 4