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 out to the prep table at once, portion the entire case, and then return everything to the walk-in
b.Portion the fish while standing in the walk-in doorway, so that the open cooler door keeps all 40 pounds of the case partly chilled as you work
c.Portion the fish on a table right beside the cookline so that each finished batch can go straight onto the grill without a trip back to the cooler
d.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
解析
Correct small-batch prep keeps most of the product at 41°F or lower while only a workable amount is on the table, and each finished batch goes back to refrigeration immediately, so no portion accumulates significant time in the temperature danger zone. Bringing all 40 pounds out at once leaves the whole case warming; a propped cooler doorway is not refrigeration and does not hold fish at 41°F; and staging fish next to the cookline puts it in the hottest part of the kitchen.
免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- 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?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对