MIT Food Final Test
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Questions and Answers
- 1.
What tool do you use every day to properly stock a station?
- A.
P-mix
- B.
Portion and Sizing Chart
- C.
Stock Sheet
- D.
Scoop list
Correct Answer
C. Stock SheetExplanation
A stock sheet is a tool used every day to properly stock a station. It helps keep track of inventory levels, ensuring that all necessary items are stocked and readily available. By regularly updating the stock sheet, employees can easily identify when items need to be replenished, preventing shortages and ensuring smooth operations. It also helps in monitoring usage patterns and making informed decisions about ordering and stocking quantities.Rate this question:
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- 2.
What are the three areas of cleaning duties for each station according to the station manuals?
- A.
Daily, Shiftly, Weekly
- B.
We only clean before a QnC
- C.
Weekly, Monthly, Yearly
- D.
Only Daily Cleaning
Correct Answer
A. Daily, Shiftly, WeeklyExplanation
The correct answer is Daily, Shiftly, Weekly. According to the station manuals, there are three areas of cleaning duties for each station. These duties include daily cleaning, which needs to be done every day, shiftly cleaning, which needs to be done at the end of each shift, and weekly cleaning, which needs to be done once a week.Rate this question:
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- 3.
According to each Station Routine you must be 100% guest ready by 10:45am.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement in the question indicates that according to each Station Routine, it is necessary to be fully prepared for guests by 10:45 am. Since the statement does not provide any contradictory information or exceptions, it can be inferred that being 100% guest ready by 10:45 am is indeed true.Rate this question:
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- 4.
Where is each station prep list for opening a station located?
- A.
Prep board in the prep room
- B.
Stock Sheet
- C.
The manager will verbally tell each station what to prep
- D.
Station Recipe Cards
Correct Answer
A. Prep board in the prep roomExplanation
The correct answer is Prep board in the prep room. The prep board is where each station's prep list for opening a station is located. It serves as a visual guide for the tasks that need to be completed before the station can be opened. The prep room is where all the necessary ingredients and equipment are stored, so having the prep board in this location ensures that the station is properly prepared before service begins.Rate this question:
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- 5.
How many ounces is a chicken Breast?
- A.
5 oz.
- B.
10oz.
- C.
7oz
- D.
5oz.
Correct Answer
C. 7ozExplanation
A chicken breast typically weighs around 7 ounces.Rate this question:
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- 6.
According to the Broil Station Routine, Oriental Chicken is cooked first.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The Broil Station Routine does not specify that Oriental Chicken is cooked first. Therefore, the statement is false.Rate this question:
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- 7.
What are the two cheeses that go on the peppercorn burger?
- A.
Blue Cheese Crumbles (broiler bleu cheese)
- B.
Swiss Cheese
- C.
Cheddar Cheese
- D.
American Cheese
Correct Answer(s)
A. Blue Cheese Crumbles (broiler bleu cheese)
C. Cheddar CheeseExplanation
The two cheeses that go on the peppercorn burger are Blue Cheese Crumbles (broiler bleu cheese) and Cheddar Cheese.Rate this question:
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- 8.
How many scoops of Cheddar Cheese is on the Bedda Chedda Burger and what scoop is used?
- A.
2 Grey Scoops
- B.
1 Yellow Scoop
- C.
2 Green Scoops
- D.
1 green scoop
Correct Answer
C. 2 Green ScoopsExplanation
The correct answer is 2 Green Scoops. This means that there are two scoops of Cheddar Cheese on the Bedda Chedda Burger, and both scoops are green.Rate this question:
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- 9.
How much oil is brushed onto the Grilled Salmon?
- A.
2oz
- B.
1/2 oz.
- C.
1oz.
- D.
None
Correct Answer
B. 1/2 oz.Explanation
The correct answer is 1/2 oz. This suggests that only a small amount of oil, specifically half an ounce, is brushed onto the Grilled Salmon.Rate this question:
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- 10.
What are all burgers served with automatically?
- A.
Lettuce
- B.
Tomato
- C.
Pickle Spear
- D.
Onion
- E.
Mushrooms
Correct Answer
C. Pickle SpearExplanation
All burgers are served with a pickle spear automatically.Rate this question:
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- 11.
How many cups is one sub Waffle Frie?
- A.
3 cups
- B.
5 cups
- C.
4 cups
- D.
2 cups
Correct Answer
C. 4 cupsExplanation
One sub Waffle Frie is equivalent to 4 cups.Rate this question:
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- 12.
Check all 7 ingredients in the Granite City Reuben.
- A.
Caraway Rye
- B.
Monterey Jack Cheese
- C.
Swiss Cheese
- D.
Turkey
- E.
Corned Beef
- F.
Green Olives
- G.
Dijon Aioli
- H.
Reuben Slaw
- I.
Pastrami
Correct Answer(s)
A. Caraway Rye
C. Swiss Cheese
E. Corned Beef
F. Green Olives
G. Dijon Aioli
H. Reuben Slaw
I. PastramiExplanation
The Granite City Reuben is a sandwich that includes several ingredients. The correct answer lists all the ingredients found in the sandwich, which are Caraway Rye, Swiss Cheese, Corned Beef, Green Olives, Dijon Aioli, Reuben Slaw, and Pastrami.Rate this question:
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- 13.
How many shrimp come in order of the Asian Glazed Shrimp?
- A.
10 Shrimp
- B.
6 Shrimp
- C.
8 Shrimp
- D.
9 shrimp
Correct Answer
C. 8 ShrimpExplanation
The correct answer is 8 Shrimp. This can be inferred from the given options where the number of shrimp in each option is mentioned. Among the options provided, the option with 8 shrimp is the correct answer.Rate this question:
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- 14.
How many cups of French Fries come in one order with a sandwich?
- A.
5 cups
- B.
3 cups
- C.
2 cups
- D.
4 cups
Correct Answer
B. 3 cupsExplanation
The correct answer is 3 cups because it specifies that one order of French Fries with a sandwich contains 3 cups.Rate this question:
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- 15.
It's ok to put extra Waffle Fries and French Fries in the fryer when it's busy to keep ahead of the orders.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
It is not okay to put extra Waffle Fries and French Fries in the fryer when it's busy to keep ahead of the orders. This statement implies that it is acceptable to prioritize speed over quality, which is not the case. It is important to maintain the proper cooking time and ensure that the fries are cooked evenly. Adding extra fries to the fryer can lead to overcrowding, resulting in uneven cooking and lower quality fries. It is better to focus on managing the orders efficiently rather than compromising on the quality of the food.Rate this question:
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- 16.
What type of dressing(s) and how many ounces of each is in the Asian Chicken Salad?
- A.
Sesame Lime Dressing/4oz Peanut Sauce/1oz.
- B.
Ranch Dressing/2oz.
- C.
Sesame Lime Dressing 4oz. Peanut Sauce/2oz.
- D.
Italian Dressing/2oz.
Correct Answer
C. Sesame Lime Dressing 4oz. Peanut Sauce/2oz.Explanation
The Asian Chicken Salad contains 4 ounces of Sesame Lime Dressing and 2 ounces of Peanut Sauce.Rate this question:
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- 17.
Check the two listed Critical Identifiers for the Crispy Buffalo Chicken Wrap.
- A.
Wrap should be cut on a bias and two sides should be placed leaning toward each other
- B.
Wrap should be cut directly across and each half is the same height
- C.
Use tongs when tossing the lettuce with other ingredients
- D.
Tortilla should be flaky and wrapped loose around ingredients
Correct Answer(s)
B. Wrap should be cut directly across and each half is the same height
C. Use tongs when tossing the lettuce with other ingredientsExplanation
The correct answer is "Wrap should be cut directly across and each half is the same height". This answer is correct because it accurately describes the proper way to cut the wrap, ensuring that each half is the same height. This helps to create a visually appealing presentation and ensures that each bite will have an equal amount of filling. The other answer, "Use tongs when tossing the lettuce with other ingredients", is also correct because it is important to use tongs when tossing the lettuce to avoid bruising or damaging the delicate leaves.Rate this question:
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- 18.
How much rice pilaf is in one portion?
- A.
2 yellow scoops
- B.
1 green scoop
- C.
2 green scoops
- D.
1 grey scoop
Correct Answer
C. 2 green scoopsExplanation
The correct answer is 2 green scoops. This suggests that one portion of rice pilaf is equal to 2 green scoops.Rate this question:
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- 19.
What three cheeses are used in the Adult Bock Mac and Cheese?
- A.
Pepper Jack, Bleu Cheese, Parmesan
- B.
Cheddar, Pepper Jack, Parmesan
- C.
Bleu Cheese, Swiss, Pepper Jack
- D.
Cheddar, Monterey Jack, Pepper Jack
Correct Answer
B. Cheddar, Pepper Jack, ParmesanExplanation
The Adult Bock Mac and Cheese uses a combination of Cheddar, Pepper Jack, and Parmesan cheeses. Each of these cheeses adds a unique flavor and texture to the dish, creating a delicious and complex taste. Cheddar provides a rich and creamy base, while Pepper Jack adds a spicy kick. Parmesan adds a sharp and nutty flavor, complementing the other cheeses perfectly. Together, these three cheeses create a flavorful and satisfying mac and cheese dish.Rate this question:
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- 20.
Check the three ingredients that the Grilled Chicken and Asparagus Linguine is topped with to finish the plate.
- A.
Basil
- B.
Pepper Flakes
- C.
Parmesan
- D.
Pine Nuts
- E.
Bacon
Correct Answer(s)
A. Basil
C. Parmesan
D. Pine NutsExplanation
The correct answer is Basil, Parmesan, and Pine Nuts. These ingredients are commonly used to add flavor and texture to dishes. Basil is a fragrant herb that adds freshness to the dish, while Parmesan cheese provides a salty and nutty flavor. Pine nuts add a crunchy texture and a subtle nutty taste. These ingredients complement the grilled chicken and asparagus linguine, enhancing its overall taste and presentation.Rate this question:
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- 21.
What seasoning is used on the salmon in the Salmon Caesar Salad
- A.
Paprika
- B.
Salt and pepper
- C.
Burger Seasoning
- D.
Cajun
Correct Answer
D. CajunExplanation
Cajun seasoning is used on the salmon in the Salmon Caesar Salad. Cajun seasoning is a blend of various spices, including paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper. It adds a spicy and flavorful kick to the salmon, complementing the other ingredients in the salad.Rate this question:
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- 22.
Check the three sentences that are highlighted as a Food Sensitivity Note on the Cajun Pasta Recipe.
- A.
After Sausage starts to cook the rest of the ingredients will need to be added quickly
- B.
Pasta should be added as the first step of the pasta
- C.
Deglaze pan well to reincorporate all of the flavors
- D.
Make sure to cook off all the alcohol in the bourbon
- E.
Cook over High heat in a sauté pan
Correct Answer(s)
A. After Sausage starts to cook the rest of the ingredients will need to be added quickly
C. Deglaze pan well to reincorporate all of the flavors
D. Make sure to cook off all the alcohol in the bourbonExplanation
The highlighted sentences in the Food Sensitivity Note on the Cajun Pasta Recipe suggest important steps and considerations for cooking the dish. Adding the rest of the ingredients quickly after the sausage starts to cook ensures that all the components are cooked evenly and at the right time. Deglazing the pan well helps to incorporate all the flavors and enhance the taste of the dish. Cooking off all the alcohol in the bourbon is necessary to remove its strong flavor and prevent any adverse reactions for those sensitive to alcohol.Rate this question:
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- 23.
While making the Barramundi you place a portion of the marinated fish in the oven and cook for 6 minutes before topping with shredded parmesan and putting in melter until cheese is slightly browned.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The explanation for the given answer is that the statement accurately describes the process of making Barramundi. It states that a portion of marinated fish is placed in the oven and cooked for 6 minutes. Then, shredded parmesan is added and the dish is put in the melter until the cheese is slightly browned. Therefore, the answer "True" is correct as it aligns with the given information.Rate this question:
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Current Version
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Mar 20, 2023Quiz Edited by
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Nov 16, 2010Quiz Created by
Granite City
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