MIT Prep Manual Test

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Granite City
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Quizzes Created: 35 | Total Attempts: 5,091
| Attempts: 175
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  • 1/18 Questions

    What does FIFO mean?

    • First In First Out
    • Fun In Fun Out
    • Fast In Fast Out
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About This Quiz

The 'MIT Prep Manual test' assesses a Granite City prep cook's knowledge and skills. It covers food labeling, FIFO principles, waste control, recipe understanding, and management responsibilities. This test ensures cooks are well-trained for efficient and safe kitchen operations.

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  • 2. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    It is important to report all injuries to management, regardless of their severity, because even seemingly minor injuries can have long-term effects or may be indicators of larger safety issues in the workplace. By reporting all injuries, management can take appropriate action to prevent future incidents and ensure the well-being of all employees.

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  • 3. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The hot box is a device or container that is designed to maintain a specific temperature for a product. It ensures that the product remains within a safe temperature zone until it is ready to be used. This helps to prevent spoilage or contamination of the product due to temperature fluctuations. Therefore, the statement "The hot box is used to keep a product in a safe temperature zone until that product is used" is true.

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  • 4. 

    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.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    A Clean Zone refers to an area where the dishes are placed after going through the final rinse cycle in the dish machine. It includes the section where the dish racks enter upon leaving the machine and the racks where the clean dishes are placed. This statement accurately describes the concept of a Clean Zone, making the answer "True" correct.

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  • 5. 

    Upon the completion of training, what things should a Granite City prep cook be able to do?

    • Work your station proficiently

    • Prepare all items according to the company guidelines and standards

    • Follow all safety, sanitation, food handling and cleaning procedures

    • Understand the importance of teamwork

    • All of the Above

    Correct Answer
    A. All of the Above
    Explanation
    A Granite City prep cook should be able to work their station proficiently, prepare all items according to company guidelines and standards, follow all safety, sanitation, food handling, and cleaning procedures, and understand the importance of teamwork. All of these tasks are essential for a prep cook to successfully complete their job responsibilities.

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  • 6. 

    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.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    A Dirty Zone refers to the area where dishes are brought into the dish area. It includes the location where staff members place their dishes onto the dish machine, as well as the garbage containers, spray sink, garbage disposal, and loading zone for the dish machine. This statement accurately describes what a Dirty Zone means.

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  • 7. 

    What are 5 general safety guidelines?

    • 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

    • Walk...don’t run.

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

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

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

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

    Correct Answer(s)
    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
    A. Walk...don’t run.
    A. Keep floors in good repair. Let a Manager know if a tile needs to be replaced, etc.
    A. Use a towel or a hot pad to handle hot items.
    A. Handle glassware properly--inspect for chips, cracks, etc
    Explanation
    The answer provides 5 general safety guidelines for various situations. It advises to keep floors clean and dry, clean up spills immediately, and use a wet floor sign if necessary. It also suggests walking instead of running, notifying a manager about any floor repairs needed, using a towel or hot pad to handle hot items, and inspecting glassware for chips or cracks. These guidelines promote a safe environment by preventing slips and falls, avoiding accidents with hot items, and ensuring the proper handling of glassware.

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  • 8. 

    What does OSHA stand for?

    • Occationally Safe and Health Administration

    • Occupational Safety and Health Administration

    Correct Answer
    A. Occupational Safety and Health Administration
    Explanation
    OSHA stands for Occupational Safety and Health Administration. This is a government agency in the United States that is responsible for ensuring safe and healthy working conditions for employees. OSHA sets and enforces standards, provides training and education, and conducts inspections to promote workplace safety and prevent workplace injuries, illnesses, and fatalities.

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  • 9. 

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

    • Item name – name of the item that has been prepared

    • Kill date – the last day of the items shelf life

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

    • 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

    • All of the Above

    Correct Answer
    A. All of the Above
    Explanation
    The information that should be located on a product label used on the container of the item includes the item name, kill date, AM or PM indication, and the staff member's name who prepared the food item. These details are necessary for proper identification, tracking, and quality control of the prepared products. The item name helps in identifying the specific item, the kill date ensures that the product is used before its expiration, the AM or PM indication provides information about when it was prepared, and the staff member's name helps in monitoring the performance and identifying any training needs.

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  • 10. 

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

    • Follow food rotation and storage guidelines

    • Follow recipes precisely

    • Portion all products correctly, using the proper measuring device

    • Tell a Kitchen Manager of any unusable product or concerns

    • All of the Above

    Correct Answer
    A. All of the Above
    Explanation
    A prep cook at Granite City can help control food waste by following food rotation and storage guidelines, which ensures that older ingredients are used first and prevents spoilage. They can also help by following recipes precisely, which minimizes the chances of mistakes or excess ingredients being used. Portioning all products correctly using the proper measuring device ensures that there is no unnecessary waste due to over-portioning. Finally, informing a Kitchen Manager of any unusable product or concerns allows for prompt action to be taken, reducing waste. Therefore, all of the above actions can help control food waste.

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  • 11. 

    Who is responsible for determining if a recipe should be doubled or tripled?

    • The Prep Cook

    • Kitchen Manager on duty

    • Culinary Partner

    Correct Answer
    A. Kitchen Manager on duty
    Explanation
    The Kitchen Manager on duty is responsible for determining if a recipe should be doubled or tripled. This person is in charge of overseeing the kitchen operations and making decisions regarding food preparation. They have the knowledge and experience to assess the needs of the kitchen, such as the number of customers or the availability of ingredients, and determine the appropriate quantity of food to be prepared. The Kitchen Manager on duty plays a crucial role in ensuring that the kitchen runs smoothly and efficiently.

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  • 12. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The given statement suggests that the Cut Chart is used as a visual representation for cutting tasks in the prep kitchen. This implies that the Cut Chart provides guidance on how to cut different items produced in the kitchen, possibly including fruits, vegetables, meats, and other ingredients. The statement does not provide any contradictory information or indicate that the Cut Chart serves a different purpose, hence the answer "True" is correct.

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  • 13. 

    How often should dish water be changed in non-volume time period?

    • Every 2 hours

    • Every 4 hours

    • Once at opening and again before close

    Correct Answer
    A. Every 2 hours
    Explanation
    The dish water should be changed every 2 hours to maintain cleanliness and prevent the buildup of bacteria and food particles. Changing the water regularly ensures that dishes are properly cleaned and reduces the risk of contamination. By changing the water every 2 hours, the restaurant or establishment can maintain high hygiene standards and provide safe and clean dishes to their customers.

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  • 14. 

    When cooking sauces on the stove or flat top keep the heat at what temperature?

    • High Heat

    • Medium Heat

    • Low Heat

    Correct Answer
    A. Medium Heat
    Explanation
    When cooking sauces on the stove or flat top, it is recommended to keep the heat at medium heat. This temperature allows the sauce to cook evenly without burning or scorching. Medium heat provides enough heat to simmer the sauce gently, allowing the flavors to meld together and thicken the sauce gradually. Cooking on high heat may cause the sauce to boil too rapidly and result in uneven cooking or burning. On the other hand, low heat may not provide enough heat to properly cook the sauce. Therefore, medium heat is the ideal temperature for cooking sauces.

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  • 15. 

    Our prep recipes are created with what 8pieces of information?

    • Name

    • Station

    • Date

    • Yield

    • Quantity

    • Creator of Recipe

    • Preparation Steps

    • Food Sensitivity Notes

    • Equipment

    Correct Answer(s)
    A. Name
    A. Station
    A. Date
    A. Yield
    A. Quantity
    A. Preparation Steps
    A. Food Sensitivity Notes
    A. Equipment
    Explanation
    The prep recipes are created with the following 8 pieces of information: Name, Station, Date, Yield, Quantity, Creator of Recipe, Preparation Steps, Food Sensitivity Notes, and Equipment. These pieces of information are crucial for ensuring that the prep recipes are accurate, organized, and suitable for the specific needs and requirements of the kitchen or food preparation area.

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  • 16. 

    How often should dish water be changed in volume period?

    • Every 45 minutes

    • Every 30 minutes

    • Every 15 minutes

    Correct Answer
    A. Every 45 minutes
  • 17. 

    Water must maintain a temperature of what?

    • 100 Degrees

    • 120 Degrees

    • 180 Degrees

    Correct Answer
    A. 180 Degrees
    Explanation
    Water must maintain a temperature of 180 degrees.

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  • 18. 

    Virtually all bacteria are capable of rapid multiplication in what temperature zone?

    • 40 - 140 degrees F

    • 45 - 140 degrees F

    • 50 - 140 degrees F

    Correct Answer
    A. 40 - 140 degrees F
    Explanation
    Bacteria are known to multiply rapidly in the temperature range of 40 - 140 degrees F. This temperature zone provides the ideal conditions for bacterial growth and reproduction. Temperatures below 40 degrees F may slow down the multiplication process, while temperatures above 140 degrees F can inhibit bacterial growth. Therefore, the range of 40 - 140 degrees F is the most favorable for bacteria to multiply quickly.

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Quiz Review Timeline (Updated): Mar 20, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 12, 2011
    Quiz Created by
    Granite City

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