Random
You're getting ready to transport a food delivery. What would you do to ensure the good will be properly transported good?
I'd use insulated, food grade containers to make sure the food is packaged correctly, as well as label food with use by date and time, and reheating and service instructions. And check the internal food temperatures.
Your boss told you to set up a self-serve section in the restaurant. What are some policies and things you will do to protect food from contaminates and to ensure the food will stay good?
The policies and protection of the foods i will do will be to make a policy about how long the operation will hold food and when it will be thrown out. And for the protection of food, I will install a sneeze guard and covers for the food to ensure protection from contaminants and help maintain food temperatures.
You're sent into the back on your first day on the job and told to sort out the storage in a First In, First Out (FIFO) order. What would that order be?
The order would be to sort the food and check expiration dates. After that, throw out any expired food and then sort the food back in from newest in the back to oldest in the front.
Your boss is quizzing you about kitchen-related material, and he asks you "What temperatures/conditions should meat, poultry, and fish should be stored?"
Your restaurant has had some food in the inventory for a pickup and you want to ensure the food stays good. How would you do so?
I would check the temperature of the food at least every 4 hours. If the food is not at 41F or lower or 135F or higher, I would have to throw it away.
You're new to the job and sent to label food in the back. How would you label them? (including RTC food)
You'll have to label them by writing the name of the food. If it's a RTC food, you'll have to mark it if it's held longer than 24 hours. and if so, you'll have to date when the food must be sold eaten or thrown out. The holding time if only seven days if its held in 41F.
You're setting up your first vending machine for the first time. How would you set up the food inside the vending machine to ensure the quality is good?
You'd have to check the product shelf life daily. If expired, throw out the food. Throw out refrigerated food prepped on site if not sold within 7 days. Keep TCS food at the correct temperature (41F or lower or 135F or higher).
Your restaurant is open for business and has cold foods out. How long will those food be held without temperature control for?
For cold foods, they can be held out for a maximum of 6 hours if it was held at 41F or lower before removing from refrigeration, and it needs to be labeled specifying time it was removed from refrigeration and time it must be thrown out. it also must not go over 70F during service.
You got back into the kitchen after getting everything for your job and now have to store the food. What would the proper way of storing them be?
The proper way of storing would be from this order from top to bottom. 1. ready to eat food. 2. seafood. 3. whole cuts of beef and pork. 4. ground meat and ground fish. 5. whole and ground poultry.
You ask another server about if you set up tables or not, and if so, how; as well as research any food?
He says "You do wrap-up and cover table settings, because they aren't removed when guests are seated, and the only thing we research is packaged goods that are not open."
Your restaurant is open for business and has hot foods out. How long can those food be held without temperature control for?
it can be held out for a maximum of 4 hours if it was held at 135F or higher before removing it from temperature control. It also needs a label specifying when it was taken out and when it must be thrown out.
You're inspecting stored food to check there was no tampering. What would you specifically be looking for?
What I'd be looking for the any expired, damaged, spoiled, or incorrectly stored food as well as any food missing a date mark, or ready to eat TCS foods that have exceeded its date mark. or foods that exceeded time/temperature requirements
You're setting up the mobile kitchen as your first shop. What are some requirements to sell food out of it?
You'll need to follow the same types of kitchen and apply for a special permit for license from the regulatory authority.
Your boss is reviewing you to make sure you know how to cook properly and cleanly. What can he ask you about the kitchen guidelines before you head into the kitchen?
The guidelines are to use single use gloves whenever handling ready-to-eat food or use spatulas, tongs, deli sheets, or other utensils. Clean and sanitize the utensils after each use and use separate ones for each food item.
You're in an interview for a job at a restaurant and he ask you some simple questions. One of the questions; How to store stuff at the correct temperature?
The way you store TCS foods is stored at an internal temperature of 41F or lower or 135F or higher; for frozen food store it at a temperature that keeps it frozen. Don't over store and use open shelves to not restrict circulation of cold air in the storage.