Kitchen Cook Questions 1-15

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How to become a kitchen cook

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Tim R

United States

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Kitchen Cook Questions 1-15


Froggy Jumps Kitchen Cook Questions 1-15Online version How to become a kitchen cook by Tim R 1 Before placing leftovers in storage, it is important to a allow them to cool b taste test them c date and label them 2 Which food storage method should be used to maintain quality and limit the growth of pathogens a FIFO (First in First out) b Freeze-drying c Top-to-bottom 3 What temperatures represent the danger zone for food? a 32 F-40 F (O C-4 C) b 41 F- 135 F (5 C-57 C) c 136 F- 170 F (58 C- 77 C) 4 Poultry should be cooked to a minimum internal temperature of a 165 F (74 C) b 155 F (68 C) c 5 What is the conversion formula used to determine the conversion factor when changing the number of portions a standard recipe produces? a Number of portions needed divided by Number of portions the recipe makes b Number of portions the recipe makes multiplied by Number of portions needed. c 6 To mince food means to cut it into very fine pieces. a True b False c 7 A safety task that all kitchen cooks must be able to perform is to locate and properly use the ________________________________ a fire extinguisher b dishwasher c An AED in case someone has a heart attack 8 The best way to ensure the quality and consistency of menu items is by a using organic ingredients b adhering to standard recipes c nutritious items for all meals 9 What is the job responsibility of a kitchen cook? a Being able to prepare any special request b Ensuring that each guest is satisfied with their meal c Knowing what ingredients can be substituted to maintain quality 10 What should employees do in case of an emergency? a Remain calm and notify a supervisor b Immediately call the police c Provide detailed information to all guests 11 How can employees protect themselves from bloodborne pathogens? a Thoroughly wash hands before work. b Reuse disposable latex or nylon gloves c Cover open wounds with a bandage. 12 All employees should know that it is important to be in full uniform when in a public area of the property. a True b False c 13 Before being weighed and measured, flour should always be ______________________. a sifted b packed c skimmed 14 What term is used to describe the process of monitoring online customer feedback and addressing any potentially damaging content? a Social Engineering b Reputation Management c Online Brand Management 15 What information is included on a BEO (Banquet Event Order)? a A list of the guests coming and the seating chart where they will sit b The complete menu for the function c The recipe conversion factor for the function

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Kitchen Cook Questions 1-15

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Kitchen Cook Questions 1-15Online version

by Tim R

Before placing leftovers in storage, it is important to

Which food storage method should be used to maintain quality and limit the growth of pathogens

What temperatures represent the danger zone for food?

Poultry should be cooked to a minimum internal temperature of

What is the conversion formula used to determine the conversion factor when changing the number of portions a standard recipe produces?

To mince food means to cut it into very fine pieces.

A safety task that all kitchen cooks must be able to perform is to locate and properly use the ________________________________

The best way to ensure the quality and consistency of menu items is by

What is the job responsibility of a kitchen cook?

What should employees do in case of an emergency?

How can employees protect themselves from bloodborne pathogens?

All employees should know that it is important to be in full uniform when in a public area of the property.

Before being weighed and measured, flour should always be ______________________.

What term is used to describe the process of monitoring online customer feedback and addressing any potentially damaging content?

What information is included on a BEO (Banquet Event Order)?