Crew Trainer Quiz

A detailed and vibrant kitchen scene showcasing food safety training, with team members actively engaged in discussing meat temperature checks and delivery protocols.

Crew Trainer Quiz

Welcome to the Crew Trainer Quiz designed for kitchen staff to enhance their knowledge of food safety and kitchen procedures. Test your understanding of crucial temperature checks, delivery protocols, and filtering procedures to ensure restaurant standards are met.

Evaluate your knowledge on meat checks
Learn about food safety procedures
Understand proper order for filtering and delivery

10 Questions2 MinutesCreated by CookingChef123

What Temperature should the meat read when we perform meat checks?

Above 70°

Between 66° and 75°

It is what it is

What order should we filter?

Fish, pies/sides, chicken

Chicken, fish, pies/sides

Pies/ sides, chicken, fish

What are indicators that the meat isn't cooked correctly?

Pink/red patches

Pink/ Red juices

Clear/ yellow juices

What temperature should you drop/ filter the vats? (select 1 answer for each)

Drop them at 55°- 70°

Drop them at 50° or below

Filter them at cooking temp

Filter them at 150° or below

What order should delivery be put away?

Chilled, frozen, buns, dry

Chilled, buns, frozen, dry

Frozen, chilled, dry, buns

What temperatures can we accept on delivery? (select one for each)

Chilled at 2°-4°

Chilled at 1°-5°

Frozen at -16° or colder

Frozen at -18° or colder

Crew Trainer Quiz

Crew Trainer Quiz

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