MIT Midterm

63 Questions

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MIT Quizzes & Trivia

It is an exam to show how well our MIT are learning the materials.


Questions and Answers
  • 1. 
    What does FIFO mean?
    • A. 

      The order of equipment being turned on. Equipment should be fired on using a staggered schedule to avoid surges in power usage.

    • B. 

      First In First Out

    • C. 

      For your information only

    • D. 

      The final food prepared should be the first food served

  • 2. 
    Recipes should be used:(Check all that apply)
    • A. 

      Even when you have it memorized.

    • B. 

      Always, because you never know when you may miss a critical spec.

    • C. 

      When training someone new

  • 3. 
    The par level on the prep list:
    • A. 

      Is a guideline that can be adjusted by an experienced prep cook.

    • B. 

      Must be followed unless changed with Manager approval.

  • 4. 
    What is the maximum hot holding time for French Fries?
    • A. 

      4 minutes

    • B. 

      6 minutes

    • C. 

      8 minutes

    • D. 

      10 minutes

  • 5. 
    What happens to  the grease if you season fries over the fryer?
    • A. 

      It doesn't hurt the grease, it actually seasons it.

    • B. 

      It breaks down the oil more quickly, affecting fry quality negatively.

    • C. 

      It becomes too salty affecting the fry quality negatively.

    • D. 

      It makes the fryer harder to clean by creating buildup on the elements.

  • 6. 
    How many shakes of burger fry seasoning for freshly cooked fries?
    • A. 

      4 shakes per order and 10 shakes for a half basket

    • B. 

      6 shakes per order and 12 shakes for a half basket

    • C. 

      3 shakes per order and 6 shakes for a half basket

    • D. 

      3 shakes per order and 9 shakes for a half basket

  • 7. 
    What is the maximum depth of fries to be cooked at one time in a fry basket?
    • A. 

      1/4 basket

    • B. 

      1/3 basket

    • C. 

      1/2 basket

    • D. 

      2/3 basket

  • 8. 
    What is the proper expiration day and time? Given the following scenario, Pico is prepared on Monday at 10 am. It is good for three shifts.
    • A. 

      Expiration is Tuesday at 11pm

    • B. 

      Expiration is Wednesday at 10am

    • C. 

      Expiration is Tuesday at 4pm

    • D. 

      Expiration is Tuesday at 10am

  • 9. 
    Within what range of temperature does Applebee's consider the temperature to be in the danger zone?
    • A. 

      41F to 141F

    • B. 

      41F to 135F

    • C. 

      41F to 140F

    • D. 

      40F to 140F

  • 10. 
    What are the three approved methods used to rapid cool products?
    • A. 

      Submerge in ice bath

    • B. 

      Rapid cool by placing food vented in the freezer

    • C. 

      Chill bags

    • D. 

      Place in the cooler on cooling shelf, less than 3 inches deep

    • E. 

      Place in the cooler in existing pans

  • 11. 
    When reheating food that was cooked within the last two hours, it should be reheated to:
    • A. 

      160F for 15 seconds

    • B. 

      165F for 10 seconds

    • C. 

      165F for 15 seconds

    • D. 

      160F for 10 seconds

  • 12. 
    To what temperature should mashed potatoes be reheated?
    • A. 

      140F

    • B. 

      150F

    • C. 

      160F

    • D. 

      165F

  • 13. 
    When open for business what is the proper temp for the Fryers?
    • A. 

      350F

    • B. 

      550 F

    • C. 

      425F

    • D. 

      375 F

  • 14. 
    When should fry oil be changed?
    • A. 

      Weekly

    • B. 

      Daily

    • C. 

      When needed based on oil tester

    • D. 

      When it gets very dark

  • 15. 
    Select all the rules for properly prepared fries:
    • A. 

      Fry at 350F for three minutes.

    • B. 

      Season with 3 shakes per order and 9 shakes for 1/2 basket.

    • C. 

      Keep frozen until needed.

    • D. 

      Skim fryers frequently throughout the day.

    • E. 

      Filter fryers after lunch and dinner volume

  • 16. 
    What is the shelf life for hot held garlic mashed potatoes?
    • A. 

      30 minutes

    • B. 

      1 hour

    • C. 

      2 hours

    • D. 

      3 hours

  • 17. 
    To what temperature should mashed potatoes be held hot?
    • A. 

      140F

    • B. 

      150F

    • C. 

      160F

    • D. 

      165F

  • 18. 
    Tongs should be: (Check all that apply)
    • A. 

      Stored in a separate, clean and sanitized 1/6 pan

    • B. 

      Cleaned and sanitized only at the end of day.

    • C. 

      Stored in a 1/6 pan sanitizing solution.

    • D. 

      Labeled with the time of day their use began and their designated use

    • E. 

      Cleaned and sanitized throughout the shift as they become soiled, or at least every 4 hours.

  • 19. 
    What is the maximum temperature for cold foods?
    • A. 

      41F

    • B. 

      32 F

    • C. 

      51F

    • D. 

      70F

    • E. 

      20F

  • 20. 
    How long do you fry Boneless Buffalo Wings in order to reach 165°F?
    • A. 

      6:30 minutes

    • B. 

      5:00 minutes

    • C. 

      4:00 minutes

    • D. 

      3:00 minutes

  • 21. 
    How long do you fry Panko Shrimp in order  to reach 145°F?
    • A. 

      5:00 minutes

    • B. 

      2:45 minutes

    • C. 

      4:00 minutes

    • D. 

      3:00 minutes

  • 22. 
    How long do you fry French Fries?
    • A. 

      1:45 minutes

    • B. 

      5:00 minutes

    • C. 

      2:45 minutes

    • D. 

      3:00 minutes

  • 23. 
    How long do you fry Mozzarella Sticks?
    • A. 

      1:45 minutes

    • B. 

      5:00 minutes

    • C. 

      2:45 minutes

    • D. 

      3:00 minutes

  • 24. 
    How long do you fry Onion Rings?
    • A. 

      1:45 minutes

    • B. 

      5:00 minutes

    • C. 

      2:45 minutes

    • D. 

      3:00 minutes

  • 25. 
    When open for business, what is the proper temp for the Broiler?
    • A. 

      550F

    • B. 

      350F

    • C. 

      425F

    • D. 

      525F

  • 26. 
    If the House Sirloin does not have a frill pick, what has the steak been cooked to?
    • A. 

      Rare

    • B. 

      Medium rare

    • C. 

      Medium

    • D. 

      Medium-well

    • E. 

      Well-done

  • 27. 
    When grilling fish (tilapia or salmon), which side of the fish should be placed on the grates first (after applying seasoning)?
    • A. 

      Left

    • B. 

      Skin

    • C. 

      Meat

    • D. 

      Right

  • 28. 
    A medium steak (M) should have a ______.
    • A. 

      No pink, hot center

    • B. 

      Very red, cool center

    • C. 

      Pink, hot center

    • D. 

      Touch of pink, hot center

  • 29. 
    A medium-rare steak (MR) should have a ______.
    • A. 

      Red, warm center

    • B. 

      Very red, cool center

    • C. 

      Pink, hot center

    • D. 

      Touch of pink, hot center

  • 30. 
    A medium-well steak (MW) should have a ______.
    • A. 

      No pink, hot center

    • B. 

      Very red, cool center

    • C. 

      Pink, hot center

    • D. 

      Touch of pink, hot center

  • 31. 
    The New York Strip Steak is seasoned with 3 shakes of ______.
    • A. 

      Blackend Sirloin Seasoning

    • B. 

      Italian Seasoning

    • C. 

      Burger Fry Seasoning

    • D. 

      Nothing

  • 32. 
    The House Sirloin is seasoned with 3 shakes of ______.
    • A. 

      Blackend Sirloin Seasoning

    • B. 

      Italian Seasoning

    • C. 

      Burger Fry Seasoning

    • D. 

      Nothing

  • 33. 
    When open for business what is the proper temp for the Flat top?
    • A. 

      350F

    • B. 

      425 F

    • C. 

      550 F

    • D. 

      325 F

  • 34. 
    What is the hot holding time for the soup of the day?
    • A. 

      30 minutes

    • B. 

      1 hour

    • C. 

      2 hours

    • D. 

      3 hours

  • 35. 
    When cooking a Weight Watchers item: (Check all that apply)
    • A. 

      Griddle shortening may be used as a substitute for Pam.

    • B. 

      Clean flat top prior to cooking a Weight Watchers item to remove any remaining griddle shortening or oil that may affect Point Values.

    • C. 

      Pay particular attention to correct ingredients, measurements and directions to ensure Weight Watchers point claims.

    • D. 

      Point Values are not a critical consideration when preparing the entree.

  • 36. 
    What is the microwave time for Chipotle Chicken – 4 oz. to reach 165°F?
    • A. 

      14 seconds

    • B. 

      20 seconds

    • C. 

      30 seconds

    • D. 

      45 seconds

  • 37. 
    What is the microwave time for 2 Side Veggie to reach 145°F?
    • A. 

      1:30 minutes

    • B. 

      1:18 minutes

    • C. 

      1:00 minutes

    • D. 

      45 seconds

  • 38. 
    What is the microwave time for Garlic Mashed Potato – 10 oz. to reach 165°F?
    • A. 

      1:30 minutes

    • B. 

      118 minutes

    • C. 

      1:00 minutes

    • D. 

      45 seconds

  • 39. 
    What is the microwave time for Spinach Artichoke Dip – 5 oz. & 10 oz. to reach 165°F?
    • A. 

      45 seconds (5oz.) & 1:00 minutes (10oz.)

    • B. 

      1:00 (5oz.) & 1:18 minutes (10oz.)

    • C. 

      1:00 (5oz.) & 1:30 minutes (10oz.)

    • D. 

      1:00 (5oz.) & 1:45 minutes (10oz.)

  • 40. 
    What are the correct items on the Appetizer Sampler? (Check all that apply)
    • A. 

      Salsa

    • B. 

      Bleu Cheese or Ranch

    • C. 

      Sour Cream

    • D. 

      Marinara

    • E. 

      Spoon at 5 o'clock

  • 41. 
    What are the correct items on the Boneless Buffalo Wings and at what position? (Check all that apply)
    • A. 

      Salsa

    • B. 

      Bleu Cheese or Ranch

    • C. 

      5 o'clock

    • D. 

      6 o'clock

  • 42. 
    What are the correct items on the Mozzarella Sticks and at what position? (Check all that apply)
    • A. 

      Marinara

    • B. 

      Bleu Cheese or Ranch

    • C. 

      Ranch

    • D. 

      5 o'clock

    • E. 

      6 o'clock

  • 43. 
    Which of the menu items below get nothing as an Expo item? (Check all that apply)
    • A. 

      Oriental Chicken Salad Rollup

    • B. 

      Quesadilla Burger

    • C. 

      Chicken Fajita Rollup

    • D. 

      Oriental Chicken Salad

    • E. 

      Bacon Cheeseburger

  • 44. 
    What are the correct items on the Santa Fe Chicken Salad and at what position?  (Check all that apply)
    • A. 

      Bleu Cheese

    • B. 

      Sour Cream

    • C. 

      Salsa

    • D. 

      5 o'clock

    • E. 

      12 o'clock

  • 45. 
    What are the correct items on the Bourbon Street Steak and at what position?  (Check all that apply)
    • A. 

      Au Jus Sauce

    • B. 

      Remoulade Sauce

    • C. 

      Toasted Side Bread

    • D. 

      Roasted Garlic Sauce

    • E. 

      Nothing

  • 46. 
    What are the correct items on the Bruschetta Burger and at what position?  (Check all that apply)
    • A. 

      Fries

    • B. 

      Basil garnish

    • C. 

      1 o'clock

    • D. 

      Left side

    • E. 

      11 o'clock

  • 47. 
    What are the correct items on the Fiesta Lime Chicken? (Check all that apply)
    • A. 

      Wicker trivet

    • B. 

      Lime wedge

    • C. 

      Lime wedge squeezed

    • D. 

      Cole Slaw

    • E. 

      Mexi-Ranch

  • 48. 
    What are the correct items on the Sizzling Steak Fajitas and at what position?
    • A. 

      Wicker trivet

    • B. 

      Lime wedge squeezed

    • C. 

      Wetnap on side plate

    • D. 

      Nothing

  • 49. 
    What are the correct items on the Applebee's Riblet Platter and at what position?  (Check all that apply)
    • A. 

      Wicker trivet

    • B. 

      Wetnap on side plate

    • C. 

      Cole Slaw

    • D. 

      12 o'clock

    • E. 

      1 o'clock

  • 50. 
    What are the correct items on the Chicken Fajita Rollup and at what position?  (Check all that apply)
    • A. 

      Lime wedge

    • B. 

      Mexi-Ranch

    • C. 

      Stir Fry Sauce

    • D. 

      6 o'clock

    • E. 

      12 o'clock

  • 51. 
    What are the correct items on the Oriental Chicken Salad Rollup and at what position?  (Check all that apply)
    • A. 

      Lime wedge

    • B. 

      Stir Fry Sauce

    • C. 

      Mexi-Ranch

    • D. 

      6 o'clock

    • E. 

      12 o'clock

  • 52. 
    What are the correct items on the WW Italian Chicken and Portobello Sandwich? (Check all that apply)
    • A. 

      Marinara Sauce

    • B. 

      Lemon wedge squeezed

    • C. 

      Fruit Side

    • D. 

      Ranch Dressing

  • 53. 
    What are the correct items on the WW Cajun Lime Tilapia?  (Check all that apply)
    • A. 

      Lemon wedge

    • B. 

      Lemon wedge squeezed

    • C. 

      Shingled Pineapple wedge

    • D. 

      Non-fat Cilantro Ranch Dressing

    • E. 

      Toasted Side Bread

  • 54. 
      What is the hold time for toasted side bread?
    • A. 

      1 minute

    • B. 

      2 minutes

    • C. 

      4 minutes

    • D. 

      5 minutes

    • E. 

      10 minutes

  • 55. 
    COLD PREP – What is the correct slicing size for Julienne Onions?
    • A. 

      1/8”

    • B. 

      1/6”

    • C. 

      1/4”

    • D. 

      1/2”

  • 56. 
    COLD PREP – What is the correct slicing size for Yellow Squash or Zucchini in Vegetable Medlies?
    • A. 

      1/8”

    • B. 

      1/6”

    • C. 

      1/4”

    • D. 

      1/2”

  • 57. 
    COLD PREP – What is the correct slicing size for Tomatoes?
    • A. 

      1/8”

    • B. 

      1/6”

    • C. 

      1/4”

    • D. 

      1/2”

  • 58. 
    COLD PREP – What is the correct slicing size for Romaine?
    • A. 

      1/3”

    • B. 

      1”

    • C. 

      2"

    • D. 

      1/2"

  • 59. 
    COLD PREP – What is the correct cut size for Broccoli used in Broccoli sets and Vegetable Medlies?
    • A. 

      2” x 2”

    • B. 

      1/3” x 1/3”

    • C. 

      1” x 1 ½”

    • D. 

      1/2” x 1”

  • 60. 
    COLD PREP – What is the correct cut size for Diced Tomatoes?
    • A. 

      2” x 2”

    • B. 

      1/3” x 1/3”

    • C. 

      1/8” x 1/8”

    • D. 

      1/4” x 1/4”

  • 61. 
      HOT PREP – What is critical to proper Pasta cooking (check all that apply)?
    • A. 

      Make sure that the water is rapidly boiling

    • B. 

      Always have the correct ratio of water to the pasta

    • C. 

      Continually stir the pasta as it is cooking

    • D. 

      An ice bath must be ready for the pasta

    • E. 

      The pasta must be properly drained

  • 62. 
    HOT PREP – What is critical to proper Pasta cooking?
    • A. 

      It should have a soft texture so you can eat it immediately out of the boiling water

    • B. 

      Leave it on the stove in boiling water once it has reached al dente

    • C. 

      It should be firm and almost chewy to the bite, but not crunchy

    • D. 

      After removing it from the stove, place in a colander and run cool water over it for 15 seconds

  • 63. 
    HOT PREP – What temperature should potatoes be cooked too when making Garlic Mashed Potatoes?
    • A. 

      165F

    • B. 

      212F

    • C. 

      180F

    • D. 

      205F