MIT Prep Manual Test

18 Questions

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Questions and Answers
  • 1. 
    Upon the completion of training, what things should a Granite City prep cook be able to do?
    • A. 

      Work your station proficiently

    • B. 

      Prepare all items according to the company guidelines and standards

    • C. 

      Follow all safety, sanitation, food handling and cleaning procedures

    • D. 

      Understand the importance of teamwork

    • E. 

      All of the Above

  • 2. 
    What information should be located on a product label that is used on the container of the item you have prepared?
    • A. 

      Item name – name of the item that has been prepared

    • B. 

      Kill date – the last day of the items shelf life

    • C. 

      AM or PM – whether it was prepared in the morning or the evening

    • D. 

      Staff Member – the Staff Member’s name who prepares the food item. This information is used to reinforce correctly prepared products and to identify Staff Members who need additional training if the product was made incorrectly

    • E. 

      All of the Above

  • 3. 
    What does FIFO mean?
    • A. 

      First In First Out

    • B. 

      Fun In Fun Out

    • C. 

      Fast In Fast Out

  • 4. 
    How can a prep cook at Granite City help control food waste?
    • 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

  • 5. 
    Our prep recipes are created with what 8pieces of information?
    • A. 

      Name

    • B. 

      Station

    • C. 

      Date

    • D. 

      Yield

    • E. 

      Quantity

    • F. 

      Creator of Recipe

    • G. 

      Preparation Steps

    • H. 

      Food Sensitivity Notes

    • I. 

      Equipment

  • 6. 
    Who is responsible for determining if a recipe should be doubled or tripled?
    • A. 

      The Prep Cook

    • B. 

      Kitchen Manager on duty

    • C. 

      Culinary Partner

  • 7. 
    When cooking sauces on the stove or flat top keep the heat at what temperature?
    • A. 

      High Heat

    • B. 

      Medium Heat

    • C. 

      Low Heat

  • 8. 
    The Cut Chart is utilized as a visual representation of how to cut everything we produce in the prep kitchen.
    • A. 

      True

    • B. 

      False

  • 9. 
    The hot box is used to keep a product in a safe temperature zone until that product is used.
    • A. 

      True

    • B. 

      False

  • 10. 
    Water must maintain a temperature of what?
    • A. 

      100 Degrees

    • B. 

      120 Degrees

    • C. 

      180 Degrees

  • 11. 
    How often should dish water be changed in volume period?
    • A. 

      Every 45 minutes

    • B. 

      Every 30 minutes

    • C. 

      Every 15 minutes

  • 12. 
    How often should dish water be changed in non-volume time period?
    • A. 

      Every 2 hours

    • B. 

      Every 4 hours

    • C. 

      Once at opening and again before close

  • 13. 
    The following correctly describes what a Clean Zone means: Clean Zone:This zone is where the dishes leave the dish machine.  This zone starts at the end of the machine, after the dishes have been gone through the final rinse cycle.  This zone also includes the area the dish racks enter upon leaving the machine, as well as the racks the clean dishes are placed upon.
    • A. 

      True

    • B. 

      False

  • 14. 
    The following correctly describes what a Dirty Zone means: Dirty Zone: This zone is where the dishes enter the dish area.  This zone starts with the area where Staff Members place their dishes onto the dish machine.  This zone also includes the garbage containers, the spray sink, the garbage disposal and the loading zone for the dish machine.
    • A. 

      True

    • B. 

      False

  • 15. 
    What are 5 general safety guidelines?
    • A. 

      Keep floors clean and dry. Be sure to clean up spills immediately and watch the area until it is dry and safe to walk on. Remember to place the wet floor sign up if needed

    • B. 

      Walk...don’t run.

    • C. 

      Keep floors in good repair. Let a Manager know if a tile needs to be replaced, etc.

    • D. 

      Use a towel or a hot pad to handle hot items.

    • E. 

      If you cannot locate a ladder using a chair or bar stool is alright

    • F. 

      Handle glassware properly--inspect for chips, cracks, etc

  • 16. 
    What does OSHA stand for?
    • A. 

      Occationally Safe and Health Administration

    • B. 

      Occupational Safety and Health Administration

  • 17. 
    All injuries must be reported to Management, regardless of how minor they may seem?
    • A. 

      True

    • B. 

      False

  • 18. 
    Virtually all bacteria are capable of rapid multiplication in what temperature zone?
    • A. 

      40 - 140 degrees F

    • B. 

      45 - 140 degrees F

    • C. 

      50 - 140 degrees F