CPFS Kitchen Operations 3

Question 1

A cook is searing raw ground beef patties and then moves to handling a lettuce salad without changing gloves. This is an example of:

Accepted Answer

Cross-contamination

Answer

Transferring pathogens from raw ground beef to ready-to-eat salad via gloves is a classic example of cross-contamination.

Question 2

When using a calibrated thermometer to verify cooking temperature of a whole muscle beef steak ordered medium-rare, the internal temperature must reach at least:

Accepted Answer

130°F for 112 minutes or 145°F for 15 seconds

Answer

Whole muscle beef may be served at 130°F if held at that temperature for 112 minutes, or at 145°F for 15 seconds per FDA Food Code.

Question 3

Which food storage practice BEST reduces the risk of cross-contamination in a walk-in cooler?

Accepted Answer

Storing ready-to-eat foods on the highest shelves and raw proteins below by cooking temperature

Answer

Ready-to-eat foods go on top shelves; raw proteins are stored below in descending order of required cooking temperature to prevent drip contamination.

Question 4

A cook notices a large pot of chili cooling on the counter after service. How long does the operation have to cool the chili from 135°F to 41°F?

Accepted Answer

6 hours total

Answer

The two-stage cooling requirement allows 2 hours to reach 70°F and an additional 4 hours to reach 41°F, for a total of 6 hours.

Question 5

Which method is the MOST effective for rapidly cooling a large batch of hot soup in a kitchen?

Accepted Answer

Dividing into shallow pans and placing in an ice-water bath with stirring

Answer

An ice-water bath with stirring in shallow pans maximizes surface area and removes heat rapidly, meeting the two-stage cooling timeline.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Kitchen Operations 3