The MIT Line Cook Manual test assesses essential skills for line cooks at Granite City. It covers ticket time goals for various meals, including appetizers, pizzas, and desserts, and highlights the high-energy attribute necessary for success.
True
False
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True
False
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Follow food rotation and storage guidelines
Follow recipes precisely
Portion all products correctly, using the proper measuring device
Tell a Kitchen Manager of any unusable product or concerns
All of the Above
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True
False
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Failure to properly refrigerate food
Failure to thoroughly heat or Cook food
Infected employees who practice poor personal hygiene
Preparing foods a day or more before they are served
Incorporating raw, contaminated ingredients into foods that receive no further Cooking
Allowing foods to remain at bacteria incubating temperatures
Failure to reheat Cooked foods to temperatures that kill vegetative bacteria
All of the Above
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True
False
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True
False
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Fry oil has excessively darkened if you cannot see the fry basket when submerged two inches down into the fry oil.
Excessive smoking is the sign of lowering of flash point, and it is very dangerous to Cook in fry oil that is excessively smoking.
Off flavors have developed. To test for this, deep fry a slice of bread for 30 seconds, drain thoroughly, taste and critique flavor. Look for bitter flavors and burnt tastes.
All of the Above
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True
False
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True
False
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8-12 Minutes
12-14 Minutes
11-13 Minutes
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True
False
8-12 Minutes
12-15 Minutes
22-25 Minutes
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Follow all recipes exactly
Correctly read production tickets, including special requests
Accurately portion items through the use of scales, scoops, bags, cups, etc
Validate your visual portioning by testing yourself
Record waste
Use FIFO when restocking. (First In, First Out)
All of the Above
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8-12 Minutes
13-15 Minutes
5-6 Minutes
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High energy
Organized
Great Cooking Skills
Dressed to Impress
Good Character
Team Player
Good with Gossip
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2-4 Minutes
4-6 Minutes
5-7 Minutes
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Once daily
Twice daily
Once a week
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5 Minutes
7 Minutes
6 Minutes
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True
False
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It could be under-cooked
It could be too greasy
It could break down in the basket
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35-140 degrees F
40-140 degrees F
45-140 degrees F
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