MIT Prep Manual Test
- 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
Correct Answer
E. All of the AboveExplanation
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.Rate this question:
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- 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
Correct Answer
E. All of the AboveExplanation
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.Rate this question:
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- 3.
What does FIFO mean?
- A.
First In First Out
- B.
Fun In Fun Out
- C.
Fast In Fast Out
Correct Answer
A. First In First OutExplanation
FIFO stands for First In First Out, which means that the first item to enter a system or process will be the first one to be processed or used. This principle is commonly used in various contexts, such as inventory management, data structures, and scheduling algorithms. It ensures that items are processed or used in the order in which they arrived, promoting fairness and efficiency.Rate this question:
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- 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
Correct Answer
E. All of the AboveExplanation
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.Rate this question:
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- 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
Correct Answer(s)
A. Name
B. Station
C. Date
D. Yield
E. Quantity
G. Preparation Steps
H. Food Sensitivity Notes
I. EquipmentExplanation
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.Rate this question:
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- 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
Correct Answer
B. Kitchen Manager on dutyExplanation
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.Rate this question:
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- 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
Correct Answer
B. Medium HeatExplanation
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.Rate this question:
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- 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
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 9.
The hot box is used to keep a product in a safe temperature zone until that product is used.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 10.
Water must maintain a temperature of what?
- A.
100 Degrees
- B.
120 Degrees
- C.
180 Degrees
Correct Answer
C. 180 DegreesExplanation
Water must maintain a temperature of 180 degrees.Rate this question:
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- 11.
How often should dish water be changed in volume period?
- A.
Every 45 minutes
- B.
Every 30 minutes
- C.
Every 15 minutes
Correct Answer
A. Every 45 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
Correct Answer
A. Every 2 hoursExplanation
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.Rate this question:
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- 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
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 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
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 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
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
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.
F. Handle glassware properly--inspect for chips, cracks, etcExplanation
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.Rate this question:
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- 16.
What does OSHA stand for?
- A.
Occationally Safe and Health Administration
- B.
Occupational Safety and Health Administration
Correct Answer
B. Occupational Safety and Health AdministrationExplanation
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.Rate this question:
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- 17.
All injuries must be reported to Management, regardless of how minor they may seem?
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 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
Correct Answer
A. 40 - 140 degrees FExplanation
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.Rate this question:
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Current Version
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Mar 20, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 12, 2011Quiz Created by
Granite City
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