CFSP Kitchen Operations 5

Question 1

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?

Accepted Answer

A production forecast sheet

Answer

A production forecast sheet specifies the exact quantities of each item to be prepared, based on expected covers and historical sales mix.

Question 2

Which of the following best describes the role of an expeditor (expo) during restaurant service?

Accepted Answer

Coordinates dish timing between kitchen stations and ensures plates are correct before leaving the kitchen

Answer

The expeditor acts as the communication hub between kitchen stations, ensuring all components of a table's order are ready simultaneously and plated correctly.

Question 3

A chef is preparing hollandaise sauce. To minimize the risk of a Salmonella outbreak, which practice is most critical?

Accepted Answer

Ensuring egg yolks reach at least 145°F (63°C) during preparation

Answer

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.

Question 4

A foodservice operation wants to reduce food waste from vegetable prep. Which prep strategy best achieves this goal?

Accepted Answer

Using whole-animal and whole-vegetable butchery with trimmings in stocks or soups

Answer

Nose-to-tail and root-to-stem cooking utilizes trimmings and secondary parts in stocks, soups, or specials, directly reducing waste and food cost.

Question 5

Which of the following best defines 'as purchased (AP) weight' in food costing?

Accepted Answer

The total weight of food as it arrives from the supplier before any processing

Answer

AP (as purchased) weight is the raw product weight received from the vendor before any trimming, fabrication, or cooking losses are applied.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Kitchen Operations 5