Preparation & CookingQuestion 168 of 320
A prep cook needs to portion 40 pounds of raw fish for the dinner service. Which approach shows correct small-batch prep?
a.Bring all 40 pounds to the prep table, portion everything, then return it to the cooler
b.Portion the fish next to the cookline so it can go straight to the grill
c.Remove only as much fish as can be portioned quickly, keep the rest in the cooler, and return each finished batch to refrigeration right away
d.Portion the fish in the walk-in cooler doorway so it stays partially chilled
Explanation
Correct small-batch prep keeps most of the product at 41°F or lower while only a workable amount is on the table. Each finished batch goes back to refrigeration immediately, so no portion accumulates significant time in the temperature danger zone.
Practice all 320 questions free — no signup required.
Related questions on this topic
- A line cook thaws a frozen fish fillet in the microwave during a rush. What must happen next?
- During a morning walkthrough, a manager finds a pan of frozen ground turkey thawing on a dry prep counter at room temperature. What is the primary reason this practice is prohibited?
- Why should a manager train staff to prep chicken salad in small batches instead of pulling all the ingredients out at once?
- A grill cook checks a chicken thigh with a probe thermometer and reads 158°F. What should the cook do?
- What is the minimum internal cooking temperature for cheese-stuffed pasta shells that contain no meat?
- A burger joint cooks fresh ground beef patties for its regular menu. What minimum internal temperature and time must each patty reach?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review