Step into the future of psychometrics
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| Task | Importance |
|---|---|
| Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. | 94% |
| Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. | 94% |
| Portion, arrange, and garnish food, and serve food to waiters or patrons. | 93% |
| Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | 93% |
| Season and cook food according to recipes or personal judgment and experience. | 93% |
| Coordinate and supervise work of kitchen staff. | 91% |
| Bake, roast, broil, and steam meats, fish, vegetables, and other foods. | 90% |
| Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. | 89% |
| Turn or stir foods to ensure even cooking. | 87% |
| Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. | 87% |
| Substitute for or assist other cooks during emergencies or rush periods. | 86% |
| Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | 83% |
| Keep records and accounts. | 82% |
| Prepare relishes and hors d'oeuvres. | 81% |
| Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | 80% |
| Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. | 80% |
| Bake breads, rolls, cakes, and pastries. | 78% |
| Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | 74% |
| Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | 71% |
| Plan and price menu items. | 69% |