CMC Kitchen Management & Sanitation 2

Question 1

What is the minimum internal temperature for cooking whole poultry according to USDA food safety guidelines?

Accepted Answer

165°F (74°C)

Answer

Whole poultry must reach 165°F (74°C) to ensure destruction of Salmonella and other pathogens.

Question 2

Which cleaning method is most effective for removing biofilm from food-contact surfaces in a commercial kitchen?

Accepted Answer

Mechanical scrubbing with detergent followed by sanitizing

Answer

Biofilm requires mechanical action plus detergent to break down the matrix before sanitizing can be effective.

Question 3

A FIFO inventory system in kitchen management stands for:

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) ensures older stock is used before newer stock to minimize spoilage and waste.

Question 4

What is the correct concentration range for a chlorine-based sanitizer solution used on food-contact surfaces?

Accepted Answer

50–100 ppm

Answer

Chlorine sanitizer for food-contact surfaces should be 50–100 ppm, effective against pathogens without leaving harmful residue.

Question 5

Which pest is most commonly associated with contaminating dry goods such as flour and grains in a commercial kitchen?

Accepted Answer

Indian meal moth

Answer

Indian meal moths infest dry pantry goods like flour, cereals, and spices, making them a major dry-storage pest.

(CMC) Certified Master Chef Practice Test