MIT Food Knowledge Level 2

15 Questions | Total Attempts: 73

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Knowledge Quizzes & Trivia

Questions and Answers
  • 1. 
      What kind of cheese goes on the Lavosh Crust when we prep it?
    • A. 

      Parmesan

    • B. 

      Mozzarella

    • C. 

      Bleu Cheese

  • 2. 
    What is the weight in ounces of the NY Strip?
    • A. 

      12 oz

    • B. 

      14 oz

    • C. 

      10 oz

  • 3. 
     What should the internal temperature of Chicken Wings be when they are finished being poached?
    • A. 

      165 degrees

    • B. 

      145 degrees

    • C. 

      120 degrees

  • 4. 
    The correct process for sauteing chicken correctly is as follows: Heat the pan, add the oil or fat, when the oil is hot add the chicken and spread it out, Season with appropriate seasoning, Leave the chicken alone let it release from the pan naturally, (It will have browning on the outside) Add any sauce and follow procedure specific to the dish
    • A. 

      True

    • B. 

      False

  • 5. 
    How many times a shift should the broiler be cleaned?
    • A. 

      30-50

    • B. 

      45-60

    • C. 

      100

  • 6. 
    How long does a cookie bake for the second time when it is sold?
    • A. 

      4 minutes

    • B. 

      6 minutes

    • C. 

      8 minutes

  • 7. 
    A preferred prep day is a regular day of the week to prep any given item to help maximize the Shelf life of that item.  It is part of the Rate of Sale system.
    • A. 

      True

    • B. 

      False

  • 8. 
     What size shrimp are used in the Asian Glaze Shrimp Appetizer?
    • A. 

      16-20

    • B. 

      26-30

    • C. 

      21-25

  • 9. 
     How much Fry Seasoning goes on the Idaho Nacho?
    • A. 

      1 Tablespoon

    • B. 

      3 teaspoons

    • C. 

      2 Tablespoons

  • 10. 
     Browning is allowed on the cheese of the French Onion Soup? ( up to the size of an eraser tip)
    • A. 

      True

    • B. 

      False

  • 11. 
    The "Salamader" is the piece of equipment that hangs on the wall behind the Fry and Sauté station?
    • A. 

      True

    • B. 

      False

  • 12. 
      What kind of steak do we use for the London Broil?
    • A. 

      Flank

    • B. 

      Top Sirloin

    • C. 

      Filet Mignon

  • 13. 
     What kind of pepper is used to season the Peppercorn Burger?
    • A. 

      Cajun Seasoning

    • B. 

      Cracked Black Pepper

    • C. 

      Salt and Pepper

  • 14. 
    What kind of cheese goes on the Artichoke Spinach Chicken sandwich?
    • A. 

      Provolone

    • B. 

      Cheddar

    • C. 

      Mozzarella

  • 15. 
    The following are Critical Identifiers for a Bedda Chedda Burger: Season both sides of the burger, Center Burger on the bun, Check quality of the shredded cheddar cheese…should be long shreds, Shredded  cheese should go vertically, Properly set the Bun top so it is almost completely on its edge,  keep food inside the inner rim  
    • A. 

      True

    • B. 

      False

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