MIT Food Final Test

30 Questions | Total Attempts: 80

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MIT Food Final Test

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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

  • 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

  • 3. 
    According to each Station Routine you must be 100% guest ready by 10:45am.
    • A. 

      True

    • B. 

      False

  • 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

  • 5. 
    How many ounces is a chicken Breast?
    • A. 

      5 oz.

    • B. 

      10oz.

    • C. 

      7oz

    • D. 

      5oz.

  • 6. 
    According to the Broil Station Routine, Oriental Chicken is cooked first.
    • A. 

      True

    • B. 

      False

  • 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

  • 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

  • 9. 
    How much oil is brushed onto the Grilled Salmon?
    • A. 

      2oz

    • B. 

      1/2 oz.

    • C. 

      1oz.

    • D. 

      None

  • 10. 
    What are all burgers served with automatically?
    • A. 

      Lettuce

    • B. 

      Tomato

    • C. 

      Pickle Spear

    • D. 

      Onion

    • E. 

      Mushrooms

  • 11. 
    How many cups is one sub Waffle Frie?
    • A. 

      3 cups

    • B. 

      5 cups

    • C. 

      4 cups

    • D. 

      2 cups

  • 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

  • 13. 
    How many shrimp come in order of the Asian Glazed Shrimp?
    • A. 

      10 Shrimp

    • B. 

      6 Shrimp

    • C. 

      8 Shrimp

    • D. 

      9 shrimp

  • 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

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 21. 
    What seasoning is used on the salmon in the Salmon Caesar Salad
    • A. 

      Paprika

    • B. 

      Salt and pepper

    • C. 

      Burger Seasoning

    • D. 

      Cajun

  • 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

  • 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

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