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MIT: Prep Quiz June 2025

MIT: Prep Quiz June 2025

MIT: Prep Quiz June 2025

MIT: Prep Quiz June 2025

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Question 1 of 20

1. Question

Explain the purpose and importance of the Daily Prep List.

Allows for flexibility and experimentation with recipes on the fly.
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Reduces the need for detailed recipe instructions.
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To get a count of on-hand product and then use to create a list of what Prep Cooks should make every day. Also helps to track waste from the day before.
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Minimizes the importance of proper food handling and safety practices.
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Question 2 of 20

2. Question

Why is it important to follow our Prep Recipes?

Maintain consistent food quality
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Control food cost
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Streamline Back of House operations
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Ensure all recipes taste the same
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All of the above
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Question 3 of 20

3. Question

What is the Prep n Print?

Device to prepare and print recipes for chefs
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Device used to print shelf-life labels for all ready to eat products and recipes
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Device to organize and print kitchen equipment lists
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Device to assist in printing customer receipts
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Question 4 of 20

4. Question

Select all details that are included on a Prep N Print label.

Calorie Count
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Item Title
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Prep Date & Time
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Prep Employee Initials
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Shelf-Life Days
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Specific Day of Week
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Use By Date & Time
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Weight
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Question 5 of 20

5. Question

Select any items listed below you should check your walk-ins for daily.

Cleanliness
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Condition of Equipment
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Covered Food
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Cross-Contamination
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Food Organization
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Food Storage
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Lighting
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Spoiled Food
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Temperature
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Question 6 of 20

6. Question

Select any items listed below that could be potential safety issues in the kitchen.

Burns
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Chemical
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Cuts
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Electrical
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Slips, Trips, Falls
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All of the above
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Question 7 of 20

7. Question

What is the proper temperature for your walk-ins?

32 degrees or below
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34 degrees or below
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38 degrees or below
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40 degrees or below
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Question 8 of 20

8. Question

Select the (8) ingredients used to prepare our Guacamole.

Avocado
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Black Pepper
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Cilantro
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Garlic
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Jalapeno
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Lime Juice
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Red Onion
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Salt
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Serrano
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Tomato
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White Onion
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Question 9 of 20

9. Question

Select the (5) ingredients used to prepare our Pico de Gallo.

Cilantro
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Cucumber
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Jalapenos
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Lime Juice
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Red Onion
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Salt
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Serranos
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Tomatoes
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Yellow Onion
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Question 10 of 20

10. Question

Select the (4) ingredients used to prepare our Calabacitas.

Corn
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Cucumber
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Poblano Chile
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Red Bell Pepper
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Red Onion
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Serrano
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Zucchini
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Question 11 of 20

11. Question

What description best describes the filling for our Cheese Enchiladas?

Mixed cheese, yellow onion, red enchilada sauce
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Jack cheese, white onion, green enchilada sauce
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Question 12 of 20

12. Question

Select (3) items the 13″ Flour Tortillas are used for.

Cheese Crisp
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Chimichanga
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Crispy Tacos
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Enchiladas
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Kids Taco Plate
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Mini Chimichangas
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Tostadas
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Question 13 of 20

13. Question

Select (3) items the 13 oz. Corn Flour Tortillas are used for.

Cheese Crisp
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Chimichanga
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Crispy Tacos
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Enchiladas
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Kids Taco Plate
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Mini Chimichangas
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Tostadas
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Correct

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Question 14 of 20

14. Question

Select (1) item the 4″ Corn Flour Tortillas, 6 oz. are used for.

Cheese Crisp
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Chimichanga
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Crispy Tacos
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Enchiladas
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Kids Taco Plate
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Mini Chimichangas
Correct Incorrect Correct answer

Tostadas
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Correct

Incorrect
Question 15 of 20

15. Question

What is the best way to prevent cross-contamination?

Frequent handwashing and separate raw and ready-to-eat foods
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Storing raw foods at room temperature
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Correct

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Question 16 of 20

16. Question

How often should the water be changed in the dish machine?

Twice an hour
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Twice a day
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Twice a week
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Question 17 of 20

17. Question

What is the proper hot wash temperature?

At least 120 degrees
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At least 150 degrees
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At least 165 degrees
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At least 180 degrees
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Question 18 of 20

18. Question

What is the proper rinse temperature?

At least 120 degrees
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At least 150 degrees
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At least 165 degrees
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At least 180 degrees
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Correct

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Question 19 of 20

19. Question

Describe the procedure for cleaning pots and pans.

Remove food, wash with hot soapy water, rinse, sanitize
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Wash with soapy water, rinse, repeat
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Correct

Incorrect
Question 20 of 20

20. Question

How should china, silverware and glasses be handled after they are cleaned?

Can be restocked immediately
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They should be dried completely before being restocked
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Correct

Incorrect

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