Team 2 Management Quiz

15 Questions | Total Attempts: 114

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Team 2 Management Quiz

Multiple Choice Quiz on Menu Knowledge and Safety Practices.


Questions and Answers
  • 1. 
    Which is considered items that would go into the compost bin?
    • A. 

      Plastic gloves

    • B. 

      Carrot skins

    • C. 

      White paper towels

    • D. 

      Blue tape

  • 2. 
    Which is considered items for the trash bin?
    • A. 

      Turnip tops

    • B. 

      Potato peelings

    • C. 

      Brown paper towels

    • D. 

      White paper towels

  • 3. 
    What is the exact minimum cooking temperature of chicken breast?
    • A. 

      145 F

    • B. 

      175 F

    • C. 

      125 F

    • D. 

      165 F

  • 4. 
    How do you hold your knife properly when going to dish pit?
    • A. 

      Hold your knife on your side, straight down, while calling "Knife"

    • B. 

      Flailing your knife in the air and screaming wildly

    • C. 

      Holding your knife forward, and walking to dish pit

    • D. 

      Holding your knife behind your head, while calling "danger"

  • 5. 
    You can throw away brown paper towels in the compost bin after cleaning with chemicals . 
    • A. 

      True

    • B. 

      False

  • 6. 
    You throw away doilies in the compost bin. 
    • A. 

      True

    • B. 

      False

  • 7. 
    What group of items can be thrown into the compost bin? 
    • A. 

      Plastic spoons, plastic straws, and white paper towels

    • B. 

      Broken glass, towels, and napkins

    • C. 

      Foil, plastic wrap, and cardboard boxes

    • D. 

      Lemon rinds, fennel stocks, and onion skins

  • 8. 
    When someone is ordering the tater tots, what allergens should they be warned of?
    • A. 

      Beer

    • B. 

      Potatoes

    • C. 

      Peanut oil

    • D. 

      All The above

  • 9. 
    What can potentially cause an allergic reaction in our restaurant?
    • A. 

      A customer consuming pork made on the same cutting board as cooked steak

    • B. 

      The pork is deep-fried in Peanut Oil

    • C. 

      The roasting process of peppers

    • D. 

      The crumble and parfait cakes based next to each other

  • 10. 
    What dish can be made gluten free?
    • A. 

      Soup

    • B. 

      Vegetarian

    • C. 

      Poke

    • D. 

      Tater tots

  • 11. 
    Because nut allergies is a common ailment, which of these dishes have nuts?
    • A. 

      Parfait

    • B. 

      Soup

    • C. 

      Poke

    • D. 

      Vegetarian

  • 12. 
    When we call a guest prior their reservations, we ask if anyone in their party has any food allergies. This is always accurate.
    • A. 

      True

    • B. 

      False

  • 13. 
    If a guest is insistent on ordering our beef dish with no mustard sauce, what should we do?
    • A. 

      Try and convince them to order something else

    • B. 

      Accommodate them

    • C. 

      Warn them that a huge part of the dish is mustard

    • D. 

      B and C

  • 14. 
    Which dish has a common allergen item in the menu?
    • A. 

      Spring

    • B. 

      Wedge

    • C. 

      Chicken

    • D. 

      Bundt

  • 15. 
    Spring 2017 HRT 383 Class is the Best Class!
    • A. 

      True

    • B. 

      False

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