MIT Food Final Test

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| By Granite City
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Quizzes Created: 35 | Total Attempts: 4,923
Questions: 30 | Attempts: 90

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MIT Food Final Test - Quiz

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Questions and Answers
  • 1. 

    What tool do you use every day to properly stock a station?

    • A.

      P-mix

    • B.

      Portion and Sizing Chart

    • C.

      Stock Sheet

    • D.

      Scoop list

    Correct Answer
    C. Stock Sheet
    Explanation
    A stock sheet is a tool used every day to properly stock a station. It helps keep track of inventory levels, ensuring that all necessary items are stocked and readily available. By regularly updating the stock sheet, employees can easily identify when items need to be replenished, preventing shortages and ensuring smooth operations. It also helps in monitoring usage patterns and making informed decisions about ordering and stocking quantities.

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  • 2. 

    What are the three areas of cleaning duties for each station according to the station manuals?

    • A.

      Daily, Shiftly, Weekly

    • B.

      We only clean before a QnC

    • C.

      Weekly, Monthly, Yearly

    • D.

      Only Daily Cleaning

    Correct Answer
    A. Daily, Shiftly, Weekly
    Explanation
    The correct answer is Daily, Shiftly, Weekly. According to the station manuals, there are three areas of cleaning duties for each station. These duties include daily cleaning, which needs to be done every day, shiftly cleaning, which needs to be done at the end of each shift, and weekly cleaning, which needs to be done once a week.

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  • 3. 

    According to each Station Routine you must be 100% guest ready by 10:45am.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement in the question indicates that according to each Station Routine, it is necessary to be fully prepared for guests by 10:45 am. Since the statement does not provide any contradictory information or exceptions, it can be inferred that being 100% guest ready by 10:45 am is indeed true.

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  • 4. 

    Where is each station prep list for opening a station located?

    • A.

      Prep board in the prep room

    • B.

      Stock Sheet

    • C.

      The manager will verbally tell each station what to prep

    • D.

      Station Recipe Cards

    Correct Answer
    A. Prep board in the prep room
    Explanation
    The correct answer is Prep board in the prep room. The prep board is where each station's prep list for opening a station is located. It serves as a visual guide for the tasks that need to be completed before the station can be opened. The prep room is where all the necessary ingredients and equipment are stored, so having the prep board in this location ensures that the station is properly prepared before service begins.

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  • 5. 

    How many ounces is a chicken Breast?

    • A.

      5 oz.

    • B.

      10oz.

    • C.

      7oz

    • D.

      5oz.

    Correct Answer
    C. 7oz
    Explanation
    A chicken breast typically weighs around 7 ounces.

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  • 6. 

    According to the Broil Station Routine, Oriental Chicken is cooked first.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The Broil Station Routine does not specify that Oriental Chicken is cooked first. Therefore, the statement is false.

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  • 7. 

    What are the two cheeses that go on the peppercorn burger?

    • A.

      Blue Cheese Crumbles (broiler bleu cheese)

    • B.

      Swiss Cheese

    • C.

      Cheddar Cheese

    • D.

      American Cheese

    Correct Answer(s)
    A. Blue Cheese Crumbles (broiler bleu cheese)
    C. Cheddar Cheese
    Explanation
    The two cheeses that go on the peppercorn burger are Blue Cheese Crumbles (broiler bleu cheese) and Cheddar Cheese.

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  • 8. 

    How many scoops of Cheddar Cheese is on the Bedda Chedda Burger and what scoop is used?

    • A.

      2 Grey Scoops

    • B.

      1 Yellow Scoop

    • C.

      2 Green Scoops

    • D.

      1 green scoop

    Correct Answer
    C. 2 Green Scoops
    Explanation
    The correct answer is 2 Green Scoops. This means that there are two scoops of Cheddar Cheese on the Bedda Chedda Burger, and both scoops are green.

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  • 9. 

    How much oil is brushed onto the Grilled Salmon?

    • A.

      2oz

    • B.

      1/2 oz.

    • C.

      1oz.

    • D.

      None

    Correct Answer
    B. 1/2 oz.
    Explanation
    The correct answer is 1/2 oz. This suggests that only a small amount of oil, specifically half an ounce, is brushed onto the Grilled Salmon.

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  • 10. 

    What are all burgers served with automatically?

    • A.

      Lettuce

    • B.

      Tomato

    • C.

      Pickle Spear

    • D.

      Onion

    • E.

      Mushrooms

    Correct Answer
    C. Pickle Spear
    Explanation
    All burgers are served with a pickle spear automatically.

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  • 11. 

    How many cups is one sub Waffle Frie?

    • A.

      3 cups

    • B.

      5 cups

    • C.

      4 cups

    • D.

      2 cups

    Correct Answer
    C. 4 cups
    Explanation
    One sub Waffle Frie is equivalent to 4 cups.

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  • 12. 

    Check all 7 ingredients in the Granite City Reuben.

    • A.

      Caraway Rye

    • B.

      Monterey Jack Cheese

    • C.

      Swiss Cheese

    • D.

      Turkey

    • E.

      Corned Beef

    • F.

      Green Olives

    • G.

      Dijon Aioli

    • H.

      Reuben Slaw

    • I.

      Pastrami

    Correct Answer(s)
    A. Caraway Rye
    C. Swiss Cheese
    E. Corned Beef
    F. Green Olives
    G. Dijon Aioli
    H. Reuben Slaw
    I. Pastrami
    Explanation
    The Granite City Reuben is a sandwich that includes several ingredients. The correct answer lists all the ingredients found in the sandwich, which are Caraway Rye, Swiss Cheese, Corned Beef, Green Olives, Dijon Aioli, Reuben Slaw, and Pastrami.

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  • 13. 

    How many shrimp come in order of the Asian Glazed Shrimp?

    • A.

      10 Shrimp

    • B.

      6 Shrimp

    • C.

      8 Shrimp

    • D.

      9 shrimp

    Correct Answer
    C. 8 Shrimp
    Explanation
    The correct answer is 8 Shrimp. This can be inferred from the given options where the number of shrimp in each option is mentioned. Among the options provided, the option with 8 shrimp is the correct answer.

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  • 14. 

    How many cups of French Fries come in one order with a sandwich?

    • A.

      5 cups

    • B.

      3 cups

    • C.

      2 cups

    • D.

      4 cups

    Correct Answer
    B. 3 cups
    Explanation
    The correct answer is 3 cups because it specifies that one order of French Fries with a sandwich contains 3 cups.

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  • 15. 

    It's ok to put extra Waffle Fries and French Fries in the fryer when it's busy to keep ahead of the orders.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    It is not okay to put extra Waffle Fries and French Fries in the fryer when it's busy to keep ahead of the orders. This statement implies that it is acceptable to prioritize speed over quality, which is not the case. It is important to maintain the proper cooking time and ensure that the fries are cooked evenly. Adding extra fries to the fryer can lead to overcrowding, resulting in uneven cooking and lower quality fries. It is better to focus on managing the orders efficiently rather than compromising on the quality of the food.

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  • 16. 

    What type of dressing(s) and how many ounces of each is in the Asian Chicken Salad?

    • A.

      Sesame Lime Dressing/4oz Peanut Sauce/1oz.

    • B.

      Ranch Dressing/2oz.

    • C.

      Sesame Lime Dressing 4oz. Peanut Sauce/2oz.

    • D.

      Italian Dressing/2oz.

    Correct Answer
    C. Sesame Lime Dressing 4oz. Peanut Sauce/2oz.
    Explanation
    The Asian Chicken Salad contains 4 ounces of Sesame Lime Dressing and 2 ounces of Peanut Sauce.

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  • 17. 

    Check the two listed Critical Identifiers for the Crispy Buffalo Chicken Wrap.

    • A.

      Wrap should be cut on a bias and two sides should be placed leaning toward each other

    • B.

      Wrap should be cut directly across and each half is the same height

    • C.

      Use tongs when tossing the lettuce with other ingredients

    • D.

      Tortilla should be flaky and wrapped loose around ingredients

    Correct Answer(s)
    B. Wrap should be cut directly across and each half is the same height
    C. Use tongs when tossing the lettuce with other ingredients
    Explanation
    The correct answer is "Wrap should be cut directly across and each half is the same height". This answer is correct because it accurately describes the proper way to cut the wrap, ensuring that each half is the same height. This helps to create a visually appealing presentation and ensures that each bite will have an equal amount of filling. The other answer, "Use tongs when tossing the lettuce with other ingredients", is also correct because it is important to use tongs when tossing the lettuce to avoid bruising or damaging the delicate leaves.

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  • 18. 

    How much rice pilaf is in one portion?

    • A.

      2 yellow scoops

    • B.

      1 green scoop

    • C.

      2 green scoops

    • D.

      1 grey scoop

    Correct Answer
    C. 2 green scoops
    Explanation
    The correct answer is 2 green scoops. This suggests that one portion of rice pilaf is equal to 2 green scoops.

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  • 19. 

    What three cheeses are used in the Adult Bock Mac and Cheese?

    • A.

      Pepper Jack, Bleu Cheese, Parmesan

    • B.

      Cheddar, Pepper Jack, Parmesan

    • C.

      Bleu Cheese, Swiss, Pepper Jack

    • D.

      Cheddar, Monterey Jack, Pepper Jack

    Correct Answer
    B. Cheddar, Pepper Jack, Parmesan
    Explanation
    The Adult Bock Mac and Cheese uses a combination of Cheddar, Pepper Jack, and Parmesan cheeses. Each of these cheeses adds a unique flavor and texture to the dish, creating a delicious and complex taste. Cheddar provides a rich and creamy base, while Pepper Jack adds a spicy kick. Parmesan adds a sharp and nutty flavor, complementing the other cheeses perfectly. Together, these three cheeses create a flavorful and satisfying mac and cheese dish.

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  • 20. 

    Check the three ingredients that the Grilled Chicken and Asparagus Linguine is topped with to finish the plate.

    • A.

      Basil

    • B.

      Pepper Flakes

    • C.

      Parmesan

    • D.

      Pine Nuts

    • E.

      Bacon

    Correct Answer(s)
    A. Basil
    C. Parmesan
    D. Pine Nuts
    Explanation
    The correct answer is Basil, Parmesan, and Pine Nuts. These ingredients are commonly used to add flavor and texture to dishes. Basil is a fragrant herb that adds freshness to the dish, while Parmesan cheese provides a salty and nutty flavor. Pine nuts add a crunchy texture and a subtle nutty taste. These ingredients complement the grilled chicken and asparagus linguine, enhancing its overall taste and presentation.

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  • 21. 

    What seasoning is used on the salmon in the Salmon Caesar Salad

    • A.

      Paprika

    • B.

      Salt and pepper

    • C.

      Burger Seasoning

    • D.

      Cajun

    Correct Answer
    D. Cajun
    Explanation
    Cajun seasoning is used on the salmon in the Salmon Caesar Salad. Cajun seasoning is a blend of various spices, including paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper. It adds a spicy and flavorful kick to the salmon, complementing the other ingredients in the salad.

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  • 22. 

    Check the three sentences that are highlighted as a Food Sensitivity Note on the Cajun Pasta Recipe.

    • A.

      After Sausage starts to cook the rest of the ingredients will need to be added quickly

    • B.

      Pasta should be added as the first step of the pasta

    • C.

      Deglaze pan well to reincorporate all of the flavors

    • D.

      Make sure to cook off all the alcohol in the bourbon

    • E.

      Cook over High heat in a sauté pan

    Correct Answer(s)
    A. After Sausage starts to cook the rest of the ingredients will need to be added quickly
    C. Deglaze pan well to reincorporate all of the flavors
    D. Make sure to cook off all the alcohol in the bourbon
    Explanation
    The highlighted sentences in the Food Sensitivity Note on the Cajun Pasta Recipe suggest important steps and considerations for cooking the dish. Adding the rest of the ingredients quickly after the sausage starts to cook ensures that all the components are cooked evenly and at the right time. Deglazing the pan well helps to incorporate all the flavors and enhance the taste of the dish. Cooking off all the alcohol in the bourbon is necessary to remove its strong flavor and prevent any adverse reactions for those sensitive to alcohol.

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  • 23. 

    While making the Barramundi you place a portion of the marinated fish in the oven and cook for 6 minutes before topping with shredded parmesan and putting in melter until cheese is slightly browned. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The explanation for the given answer is that the statement accurately describes the process of making Barramundi. It states that a portion of marinated fish is placed in the oven and cooked for 6 minutes. Then, shredded parmesan is added and the dish is put in the melter until the cheese is slightly browned. Therefore, the answer "True" is correct as it aligns with the given information.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Nov 16, 2010
    Quiz Created by
    Granite City
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