(CSC®) Candidate Handbook - American Culinary Federation

5. What technique should be used to check the temperature of vacuum packed items?A. Insert the probe into the thickest vacuum package container.B. Place the thermometer stem or probe between two packages.C. Use an immersion probe to measure the internal temperature.D. Open package and insert the probe halfway in.6. The sous chef records the following weights on the yield report worksheet while cutting steaks for therestaurant. What is the yield percentage for strip?A. 18%B. 72%C. 82%D. 88%7. When advertising for a new restaurant employee, what wording is acceptable to include?A. Two years of experience preferred.B. Males preferred.C. 25‐35 year olds preferred.D. Chinese heritage preferred.Answers to sample test questions: 1. B; 2. D; 3. A; 4. C; 5. B; 6. C; 7. A.31