Kitchen Management & Sanitation Flashcards
7 cards from real CMC 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 Management & Sanitation flashcards as text
A cook develops symptoms of jaundice and is scheduled to work a dinner service. What should the kitchen manager do?
Answer: Exclude the cook from working with food until medically cleared
Jaundice is a symptom associated with hepatitis A and other serious illnesses; affected employees must be excluded from food handling until cleared by a physician.
Which food storage practice best prevents chemical contamination of food items in a storeroom?
Answer: Store chemicals in a locked cabinet separate from food and food-contact items
Chemicals must be stored in a completely separate, locked area away from food, utensils, and single-use items to prevent accidental contamination.
What does the 2-hour/4-hour rule refer to in food safety management?
Answer: TCS foods in the temperature danger zone for less than 2 hours can be refrigerated; discard after 4 hours cumulative time
TCS food accumulated in the danger zone (41–135°F) for under 2 hours can be refrigerated; food between 2–4 hours must be used immediately; over 4 hours must be discarded.
What is the correct order of steps for manual dishwashing in a three-compartment sink?
Answer: Wash → rinse → sanitize
The three-compartment sink process is: scrape/pre-rinse, then wash in detergent solution, rinse with clean water, then sanitize.
In kitchen management, what is the purpose of conducting a physical inventory count?
Answer: To verify actual stock on hand matches recorded inventory and identify discrepancies or spoilage
Physical inventory reconciles actual stock with theoretical inventory to detect spoilage, theft, over-portioning, or recording errors.
Which microorganism is most associated with home-canned and improperly processed low-acid foods causing potentially fatal foodborne illness?
Answer: Clostridium botulinum
Clostridium botulinum thrives in anaerobic, low-acid environments and produces a deadly neurotoxin, making it the primary concern in improperly canned foods.
When calibrating a bimetallic stemmed thermometer using the ice-point method, what temperature should the thermometer read when fully immersed in an ice-water slurry?
Answer: 32°F (0°C)
A properly calibrated thermometer reads 32°F (0°C) in an ice-water slurry, which is the freezing point of water at standard atmospheric pressure.