MGR: Prep Quiz Prep Quiz (76 points) Trainee Name* Explain the purpose and importance of the Kitchen Walkthrough & Prep List. (2)*What is the Prep n Print? What is it used for? (2)*Why is it important to follow our Prep Recipes? (2)*Explain cross contamination and how to prevent it. (2)*List (5) things you can check your walk-ins for daily. (5)*List (5) safety issues in your kitchen. (5)*What is the proper temperature for your walk-ins? (1)* Describe the prep procedure/ingredients for our Original Mild Salsa. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Guacamole. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Pico de Gallo. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Fire-Roasted Tomatillo SALSA. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Mexican Rice. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Refried Beans. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Red Enchilada Sauce. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Relleno Sauce. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Fire-Roasted Tomatillo SAUCE. What is the shelf life? (4)*Describe the prep procedure/ingredients for our Green Chile Pork Stew. What is the shelf life? (4)*List (3) items the 13" Flour Tortillas are used for. (3)*List (3) items the 13oz. Corn Flour Tortillas are used for. (3)*List (2) items the 4" Corn Flour Tortillas, 6 oz. are used for. (2)*How often should the water be changed in the dish machine? (1)* What is the proper hot wash temperature? (1)* What is the proper rinse temperature? (1)* Describe the procedure for cleaning pots and pans. (4)*How should china, silverware and glasses be handled after they are cleaned? (2)*
