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CFA Food Prep – Questions With Proper Solutions
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CFA Food Prep – Questions With Proper Solutions
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CFA Food Prep – Questions With Proper SolutionsTo avoid delays at time of delivery from distributor, a minimum of ________
team members should be available to assist. Right Ans - 3
What are the temperature ranges for freezer? Right Ans - -10 to 0 degrees
What should be the temperature range for the refridgerator? Right Ans -
35-38 degrees
Allow a __inch space between top of stored products/dry
goods and ceiling. (Restaurants with sprinkler system in ceiling only need to
allow an __inch space) Right Ans - 24 inch or 18 inches with sprinkler
system
Produce should have internal temperature of __°F or lower when received,
with the exception of 6x6 tomatoes that are not vine ripened. Right Ans -
40 degrees
It is acceptable for 6x6 tomatoes to have a temperature as high as __°F when
received (to allow for ripening). However, they must be chilled to __°F or
lower before they are used. Right Ans - 58 degrees when received, 40
degrees before use
Testing external temperature provides a way to quickly check for potential
temperature problems. External temperature is not an accurate measure
because it
is impacted by packaging. If testing shows external temperature is above __°F,
an internal product temperature check must be performed. Right Ans - 45
degrees
Correct temp ranges for thaw cabinets are __°- __°F (when stocked with 5 or
more cases of chicken). Right Ans - 36-40 degrees
Any cold products exposed to the Temperature
Danger Zone for longer than _ hours must be discarded. Right Ans - 4 hours
, Strawberries in case should be served within __ hours from time received.
Right Ans - 72 hours
Bulk produce should be pre-prepped (lettuce, cabbage and carrots) or
prepped (celery, tomatoes, etc.) within __ hours from time received. Right
Ans - 72 hours
Never use wilted, soggy or dried out ingredients, and ensure that all
ingredients are __°F or lower before salad/wrap assembly. Right Ans - 40
degrees
Only remove from refrigerator amount of produce that can be prepared
within __ minutes to maintain internal temperature of ingredients at 40°F or
lower. Right Ans - 30 minutes
All bags of chicken held in the breading table refrigerator must be in ____
inches full size stainless steel pans (up to 6 bags per pan). Right Ans - 4
inches
What task should you perform when fryer displays FILTER LOCKOUT (which
occurs after cooking equivalent of 5 full batches) or prior to peak sales period.
Right Ans - Quick Clean
What are the 3 conditions that occur that indicate oil may need to be replaced:
Right Ans - Product is too dark, Product tastes burnt, or Oil releases more than
normal amount of steam or is dark and smoking.
The first Critical Control Point in the cool down process must have an internal
product temperature of __°F or below within 2 hours. Right Ans - 70
degrees or below within 2 hours
The second Critical Control Point in cool down process must have internal
product temperature of __°F or below within an additional 4 hours. Right
Ans - 40 degrees within additional 4 hours
Place no more than __ filets on a pan. Chicken will not cool properly if there is
too much chicken on pan. Right Ans - 24
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