MIT Line Cook Manual Test

All injuries must be reported to a Manager, regardless of how small they may be, because even seemingly minor injuries can have potential complications or underlying issues that may require medical attention or further investigation. Reporting all injuries ensures that appropriate action can be taken to address any potential risks or hazards in the workplace, and to provide necessary support and assistance to the injured individual. Additionally, reporting all injuries helps in maintaining accurate records and statistics related to workplace safety and injury prevention.

The explanation for the given correct answer is that according to the Granite City Kitchen Standards portion of the manual, one of the guidelines for GC recipes is to have all the necessary ingredients in front of you and ready before you start. This means that it is important to gather and prepare all the required ingredients before beginning the recipe to ensure a smooth and efficient cooking process.

Using "behind" or "corner" when carrying hot food into a blind spot is important for safety reasons and to avoid injury. This is because blind spots can obstruct visibility, making it difficult to see if someone is coming from behind or around the corner. By using these words, it alerts others to be cautious and helps prevent accidents or collisions.

Following food rotation and storage guidelines, following recipes precisely, portioning all products correctly, and informing a Kitchen Manager of any unusable product or concerns can all positively affect food cost numbers. By properly rotating and storing food, the risk of spoilage and waste is reduced, leading to lower costs. Following recipes precisely ensures that ingredients are not wasted or overused. Portioning products correctly ensures that each serving is consistent and eliminates waste. Informing a Kitchen Manager of any issues allows for prompt action to be taken, minimizing losses. Overall, implementing all of these practices can help control and reduce food costs.

The given answer is true because a warm, red center with a temperature of 130 degrees F is the typical description for a steak cooked medium rare. This level of doneness is preferred by some people who enjoy a juicy and tender steak with a slightly pink center.

The seven most frequently cited factors that are involved with the outbreak of a foodborne illness are 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, and failure to reheat cooked foods to temperatures that kill vegetative bacteria.

The given correct answer is true because a temperature of 145 degrees F is generally considered to be the ideal cooking temperature for a medium steak. This indicates that the item ordered is cooked to a medium level, which is neither too rare nor too well-done. The term "Pink Center" further supports this, as a pink center is a characteristic of a medium-cooked steak. Therefore, the given answer accurately describes the item ordered as being medium.

The statement "Cool, red center. 120 degrees F." accurately describes a rare item. When meat is cooked rare, it is cooked to an internal temperature of 120 degrees Fahrenheit, resulting in a cool, red center. Therefore, the correct answer is true.

The given correct answer is "All of the Above". This means that all of the mentioned signs indicate that the fry oil has broken down and should be discarded. The excessively darkened color indicates that the oil has deteriorated. Excessive smoking suggests a lowering of the flash point, which can be dangerous for cooking. Off flavors can develop in broken-down oil, and this can be tested by frying a slice of bread and checking for bitter or burnt tastes. Therefore, if any of these signs are present, it is time to discard the fry oil.

The statement suggests that meat should always be cooked on the right side of the broiler. While it is not explicitly stated why this is true, it could be assumed that cooking meat on the right side of the broiler ensures even cooking and prevents any potential cross-contamination with other foods. Additionally, the right side of the broiler may provide the ideal temperature and heat distribution for cooking meat.

Using scales, measuring spoons, and cups while producing recipes is non-negotiable because precise measurements are crucial for achieving consistent and accurate results in cooking and baking. These tools ensure that the ingredients are measured correctly, which is essential for the taste, texture, and overall success of the dish. Without proper measurements, the recipe may not turn out as intended, leading to disappointment and potentially wasting ingredients.

The ticket time goal for a Flatbread Pizza is 8-12 minutes. This means that the goal is to have the pizza ready for serving within this time range. It is important to meet this time goal to ensure efficient service and customer satisfaction.

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The ticked time goal for a Dinner ticket is 12-15 minutes. This means that the expected time for the preparation and serving of a dinner should be between 12 and 15 minutes. This time frame allows for efficient service and ensures that customers receive their meals in a reasonable amount of time. It also indicates that the restaurant values promptness and aims to provide a timely dining experience for its customers.

A line cook at Granite City can help control food waste by following all recipes exactly, correctly reading production tickets including special requests, accurately portioning items using scales, scoops, bags, cups, etc., validating visual portioning through self-testing, recording waste, and using the FIFO method when restocking. By doing all of these actions, the line cook can minimize food waste and ensure efficient use of ingredients.

The ticket time goal for a Lunch ticket is 8-12 minutes. This means that the expected time for the preparation and delivery of a lunch ticket should ideally fall within this time frame. This allows for efficient service and ensures that customers receive their meals in a timely manner. It also helps in managing the flow of orders and preventing delays or backlogs in the kitchen.

The qualities of a Granite City Line Cook, as outlined in the Host Manual, include high energy, being organized, having great cooking skills, having good character, and being a team player. These qualities are important for a line cook as they need to have the energy to work in a fast-paced environment, be organized to handle multiple tasks efficiently, possess excellent cooking skills to prepare high-quality food, have good character to maintain professionalism and integrity, and be a team player to collaborate effectively with other members of the kitchen staff.

The ticket time goal for a Dessert ticket is 2-4 minutes. This means that the goal is to prepare and deliver the dessert order within this time frame. It is important to meet this goal in order to provide timely service to the customers and ensure customer satisfaction. Meeting the ticket time goal also helps in maintaining the efficiency of the kitchen operations and overall restaurant service.

Granite City filters its fry oil twice daily. This means that they clean and purify the oil used for frying food twice a day. Regularly filtering the oil helps to remove impurities, extend its lifespan, and maintain the quality of the fried food. By filtering the oil more frequently, Granite City ensures that their fried dishes are cooked in fresh and clean oil, resulting in better taste and overall customer satisfaction.

The ticket time goal for an appetizer is typically 5 minutes. This means that the goal is to have the appetizer prepared and served to the customer within 5 minutes of receiving the order. This ensures that the customer does not have to wait too long for their appetizer and helps to maintain a smooth and efficient flow of service in the restaurant.

The given description does not provide enough information to determine if the item ordered is cooked well. The color of the center and the temperature mentioned are not sufficient indicators of the doneness of the item. Other factors such as the type of food, cooking method, and recommended internal temperature should be considered to determine if the item is cooked well. Therefore, the statement is false.

If the temperature is too low in the fryer, the product may not cook properly. This can result in the product being under-cooked. However, if the temperature is too low and the product is left in the fryer for a longer time, it can absorb more oil and become greasy. Therefore, if the temperature is not high enough, the product could end up being too greasy.

The ideal temperature range for growing harmful bacteria is between 40-140 degrees F. This range is known as the "danger zone" because it allows bacteria to multiply rapidly. Temperatures below 40 degrees F can slow down bacterial growth, while temperatures above 140 degrees F can kill most bacteria. Therefore, it is important to keep perishable foods out of this temperature range to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.