MIT Line Cook Manual Test

23 Questions

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Questions and Answers
  • 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