MIT Line Cook Manual Test
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- 1.List five qualities of a Granite City Line Cook as outlined in the Host Manual
- A.
High energy
- B.
Organized
- C.
Great Cooking Skills
- D.
Dressed to Impress
- E.
Good Character
- F.
Team Player
- G.
Good with Gossip
- 2.The ticket time goal for an appetizer is?
- A.
5 Minutes
- B.
7 Minutes
- C.
6 Minutes
- 3.The ticket time goal for a Flatbread Pizza is?
- A.
8-12 Minutes
- B.
12-14 Minutes
- C.
11-13 Minutes
- 4.The ticket time goal for a Lunch ticket is?
- A.
8-12 Minutes
- B.
13-15 Minutes
- C.
5-6 Minutes
- 5.The ticked time goal for a Dinner ticket is?
- A.
8-12 Minutes
- B.
12-15 Minutes
- C.
22-25 Minutes
- 6.The ticket time goal for a Dessert ticket is?
- A.
2-4 Minutes
- B.
4-6 Minutes
- C.
5-7 Minutes
- 7.As outlined in the Granite City Kitchen Standards portion of the manual, one the guidelines for GC recipes is as follows: Have all the necessary ingredients in front of you and ready before you start
- A.
True
- B.
False
- 8.What are the areas that a line cook at Granite City can help control food waste?
- A.
Follow all recipes exactly
- B.
Correctly read production tickets, including special requests
- C.
Accurately portion items through the use of scales, scoops, bags, cups, etc
- D.
Validate your visual portioning by testing yourself
- E.
Record waste
- F.
Use FIFO when restocking. (First In, First Out)
- G.
All of the Above
- 9.Cool, red center. 120 degrees F. Is the best description for an item ordered Rare?
- A.
True
- B.
False
- 10.Warm, red center. 130 degrees F. Is the best discription for an item ordered Medium Rare?
- A.
True
- B.
False
- 11.Pink Center. 145 degrees F. Is the best discription for an item ordered Medium?
- A.
True
- B.
False
- 12.Hot pink center. 155 degrees F. Is the best discription for an item ordered Well?
- A.
True
- B.
False
- 13.How often does Granite City filter its fry oil?
- A.
Once daily
- B.
Twice daily
- C.
Once a week
- 14.Fry oil just be discarded when its broken down, what do you look for to see if this has occurred?
- A.
Fry oil has excessively darkened if you cannot see the fry basket when submerged two inches down into the fry oil.
- B.
Excessive smoking is the sign of lowering of flash point, and it is very dangerous to Cook in fry oil that is excessively smoking.
- C.
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.
- D.
All of the Above
- 15.If the temperature is too low in the fryer, there is improper preparation or you overload the frybasket, what could happen to the product?
- A.
It could be under-cooked
- B.
It could be too greasy
- C.
It could break down in the basket
- 16.Chicken should alway be cooked on the left side of the broiler?
- A.
True
- B.
False
- 17.Meat shoulf always be cooked on the right side of the broiler?
- A.
True
- B.
False
- 18.What are some examples on how you can positively affect food cost numbers?
- A.
Follow food rotation and storage guidelines
- B.
Follow recipes precisely
- C.
Portion all products correctly, using the proper measuring device
- D.
Tell a Kitchen Manager of any unusable product or concerns
- E.
All of the Above
- 19.It is a non-negotiable to use scales, measuring spoons and cups while producing recipes
- A.
True
- B.
False
- 20.It is important to use “behind” or “corner” when carrying hot food into a blind spot for safety reasons and to avoid injury?
- A.
True
- B.
False
- 21.All injuries must be reported to a Manager, regardless of how small they may be?
- A.
True
- B.
False
- 22.What are the seven most frequently cited factors that are involved with the outbreak of a food borne illness?
- A.
Failure to properly refrigerate food
- B.
Failure to thoroughly heat or Cook food
- C.
Infected employees who practice poor personal hygiene
- D.
Preparing foods a day or more before they are served
- E.
Incorporating raw, contaminated ingredients into foods that receive no further Cooking
- F.
Allowing foods to remain at bacteria incubating temperatures
- G.
Failure to reheat Cooked foods to temperatures that kill vegetative bacteria
- H.
All of the Above
- 23.The ideal temperature range for growing harmful bacteria is when?
- A.
35-140 degrees F
- B.
40-140 degrees F
- C.
45-140 degrees F
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