Kitchen Operations Flashcards

A cook removes raw chicken from the refrigerator and begins cutting it on a prep board. What is the FIRST step before using this board for ready-to-eat vegetables afterward?

Answer: Wash, rinse, and sanitize the board and knife

Cross-contamination is prevented by washing, rinsing, and sanitizing all surfaces and utensils between raw protein and ready-to-eat foods.

Which practice BEST prevents the danger zone temperature range from being exceeded during food preparation?

Answer: Minimizing the time TCS foods spend between 41°F and 135°F

TCS foods must spend as little time as possible in the danger zone (41°F–135°F) to limit pathogen growth.

A foodservice worker is thawing a large frozen roast. Which approved thawing method is FASTEST while remaining safe?

Answer: Thawing under cold running water (70°F or below)

Thawing under running water at 70°F or below is the fastest approved method; countertop thawing at room temperature is never safe.

When cooking stuffed poultry, the internal temperature of the stuffing must reach at least:

Answer: 165°F for 15 seconds

Stuffed poultry and its stuffing must both reach 165°F for 15 seconds because the cavity environment is ideal for pathogen survival.

A manager notices a prep cook dipping a used spoon back into a sauce after tasting it. What foodservice hazard does this create?

Answer: Biological contamination via backwashing pathogens

Double-dipping introduces oral bacteria into the food, a biological hazard even when the employee appears healthy.

Which of the following is the CORRECT procedure when a food handler must taste food during preparation?

Answer: Use a single-use spoon and discard it after one taste

A single-use spoon prevents backwash contamination; the spoon must be discarded or sent through the dishwasher after a single use.

During a busy dinner service, a prep cook discovers that cooked rice has been sitting at 120°F for 2 hours. What is the CORRECT action?

Answer: Discard the rice because it has been in the danger zone

Cooked rice held below 135°F for more than 2 hours in a food establishment must be discarded to prevent foodborne illness.