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...............................................................................................................................................1  \nPREP COOK FUNCTION AND RESPONSIBILITIES ............................................................................................2  \nGeneral Job Guidelines and Responsibilities ...........................................................................................3  \nPrep Cook Job Functions..........................................................................................................................4  \nQualities of a Good Prep Cook.................................................................................................................5  \nKITCHEN CLOSING CHECKLIST .....................................................................................................................6  \nPrep Area..................................................................................................................................................6  \nFreezer......................................................................................................................................................6  \nWalk-in Cooler.........................................................................................................................................7  \nKITCHEN SANITATION AND CLEANLINESS ....................................................................................................8  \nMajor Causes of Food borne Illness.........................................................................................................8  \nFOOD HANDLING AND STORAGE ..................................................................................................................11  \nTEMPERATURE FOR FOOD SAFENESS ..........................................................................................................16  \nKITCHEN EQUIPMENT AND TERMINOLOGY ................................................................................................17  \nKITCHEN TOOLS ...........................................................................................................................................20  \nCOOLING & VENTING PRODUCTS ................................................................................................................23  \nCONTROLLING WASTE AND STORAGE.........................................................................................................24  \nSAFETY ..........................................................................................................................................................25  \nTHE GUEST ...................................................................................................................................................32  \nPERSONAL APPEARANCE..............................................................................................................................33  \nUniform ..................................................................................................................................................33  \nHOURS OF OPERATION .................................................................................................................................34  \nLOST AND FOUND..........................................................................................................................................35  \nPERFORMANCE STANDARDS.........................................................................................................................36  \nEating or Drinking..................................................................................................................................38  \nAfter Shift Behavior ...............................................................................................................................38  \nCONCLUSION............................................","cbCaifwTz0bPnzd2","https://ap.wps.com/l/cbCaifwTz0bPnzd2","pdf",427355,"English","# Introduction\n# Prep Cook Function and Responsibilities\n## General Job Guidelines and Responsibilities\n## Prep Cook Job Functions\n## Qualities of a Good Prep Cook\n# Kitchen Closing Checklist\n## Prep Area\n## Freezer\n## Walk-in Cooler\n# Kitchen Sanitation and Cleanliness\n## Major Causes of Food borne Illness\n# Food Handling and Storage\n## Temperature for Food Safeness\n# Kitchen Equipment and Terminology\n## Kitchen Tools\n## Cooling & Venting Products\n## Controlling Waste and Storage\n# Safety\n# The Guest\n## Personal Appearance\n## Uniform\n# Hours of Operation\n# Lost and Found\n# Performance Standards\n## Eating or Drinking\n## After Shift Behavior\n# Conclusion","[{\"question\":\"What are the main responsibilities of a prep cook in this material?\",\"answer\":\"It covers prep cook job functions, general job guidelines and responsibilities, and the qualities of a good prep cook. 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