The 'MIT Food Final Test' assesses essential culinary skills and kitchen management principles. It covers daily operations such as stocking, cleaning schedules, preparation routines, and cooking specifics, ensuring readiness and efficiency in a culinary setting.
Prep board in the prep room
Stock Sheet
The manager will verbally tell each station what to prep
Station Recipe Cards
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False
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Blue Cheese Crumbles (broiler bleu cheese)
Swiss Cheese
Cheddar Cheese
American Cheese
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2 Grey Scoops
1 Yellow Scoop
2 Green Scoops
1 green scoop
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2oz
1/2 oz.
1oz.
None
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10 Shrimp
6 Shrimp
8 Shrimp
9 shrimp
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5 cups
3 cups
2 cups
4 cups
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2 yellow scoops
1 green scoop
2 green scoops
1 grey scoop
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Pepper Jack, Bleu Cheese, Parmesan
Cheddar, Pepper Jack, Parmesan
Bleu Cheese, Swiss, Pepper Jack
Cheddar, Monterey Jack, Pepper Jack
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Paprika
Salt and pepper
Burger Seasoning
Cajun
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After Sausage starts to cook the rest of the ingredients will need to be added quickly
Pasta should be added as the first step of the pasta
Deglaze pan well to reincorporate all of the flavors
Make sure to cook off all the alcohol in the bourbon
Cook over High heat in a sauté pan
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False
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Daily, Shiftly, Weekly
We only clean before a QnC
Weekly, Monthly, Yearly
Only Daily Cleaning
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5 oz.
10oz.
7oz
5oz.
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Lettuce
Tomato
Pickle Spear
Onion
Mushrooms
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True
False
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Sesame Lime Dressing/4oz Peanut Sauce/1oz.
Ranch Dressing/2oz.
Sesame Lime Dressing 4oz. Peanut Sauce/2oz.
Italian Dressing/2oz.
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Basil
Pepper Flakes
Parmesan
Pine Nuts
Bacon
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Caraway Rye
Monterey Jack Cheese
Swiss Cheese
Turkey
Corned Beef
Green Olives
Dijon Aioli
Reuben Slaw
Pastrami
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Wrap should be cut on a bias and two sides should be placed leaning toward each other
Wrap should be cut directly across and each half is the same height
Use tongs when tossing the lettuce with other ingredients
Tortilla should be flaky and wrapped loose around ingredients
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3 cups
5 cups
4 cups
2 cups
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P-mix
Portion and Sizing Chart
Stock Sheet
Scoop list
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Quiz Review Timeline (Updated): Mar 20, 2023 +
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