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OG Study Guide
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Questions in this quiz (29)
1What does "Mise en Place" mean?
- A"Put Away"
- B"Clean as you Go"
- C"To Put in Place"
- D"Hot Food Go"
2When you are done with a ticket, what do you do?
- ATell the Expo
- BBump the Ticket
- CNone of the above
3When you are low on the supply of lasagna on the line, you should call:
- A"86" Lasagna
- BLasagna "On the Fly"
- C"Back-up" Lasagna, please
- D"NCO" Lasagna
4On what plate is dinner Lasagna served?
- ADinner Plate
- BLunch Plate
- CPasta Bowl
- DSoup Bowl
5How many Cheese Ravioli does a dinner order get?
- A6
- B8
- C7
- DNone of the above
6What is the holding time on Alfredo sauce on the line?
- A1 Hour
- B4 Hours
- C30 Minutes
- DAll Day
7How many dinner portions are in a 1/3 pan of lasagna?
- A8
- B6
- C10
- D12
8How is baked lasagna handled at the end of the day?
- ACover and refrigerate
- BIt is prepared for the Harvest Program
- CFlip out of pan, cut, and refrigerate
- DCut, portion, and put a "Use First" sticker on them
9Name a proper measuring device used for 2 fluid ounces or O.G. Cheese.
- AWhite souffle cup
- B2 #30 Scoops
- C#20 Scoops
- D#12 Scoop
10Vinyl gloves should be worn.
- AWhen sweeping the floor
- BAt all times when handling food
- CWhile using a knife
- DWhen handling raw product only
11It is all right to put old products on top of new, if it will be used anyway.
- ATRUE
- BFALSE
12The sanitizer bucket should be changed at least every hour, but sooner if needed.
- ATRUE
- BFALSE
13After a business declines at lunch, you should.
- ARestock products, using FIFO
- BWipe down and sanitize work area
- CSweep the floor
- DAll of the above
14A line cook should assist with trash runs, when possible.
- ATrue
- BFalse
15Before business begins, check that the Cres-Cor has plenty of lasagna to last through the "Rush" or at least 2 hours. If you are low, get with your manager.
- ATrue
- BFalse
16The holding temperatures of the lasagna Cres-Cor, and the hot wells are.
- A145°-155°F
- B155°-165°F
- C165°-175°F
- D175°-185°F
17Line pans should be changed out.
- AAs new product is brought to the line
- BAfter each shift
- CDaily
- DIt's not necessary
18When in doubt of the quality of the product, you should.
- AThrow it away
- BServe it, if it doesn't smell bad
- CContact a manager
- DUse it
19A spoodle is used to measure:
- AFluid ounces
- BWeighed ounces
20An Ice/Hot Well Set Up Card explains what measuring tools are needed to set-up the line for Lunch and/or Dinner
- ATrue
- BFalse
21The bottom line in the pasta basket is 4 ounces of pasta.
- ATrue
- BFalse
22The top line in the pasta basket is 10 ounces of pasta.
- ATrue
- BFalse
23On a dinner Chicken Parmesan how many ounces of marinara go on top of the chicken and spaghetti?
- A2 ounces on each piece of chicken and 3 ounces on the pasta
- B2 ounces on each piece of chicken and 2 ounces on the pasta
- C1 ounce on each piece of chicken and 2 ounces on the pasta
- D3 ounces on each piece of chicken and 2 ounces on the pasta
24All short pastas get oil to prevent sticking.
- ATrue
- BFalse
252 Pounds of dry pasta will yield how many pounds of cooked pasta?
- A10 Pounds
- B2 Pounds
- C5 Pounds
- D4 Pounds
26What temperature must cooked pasta be cooled to?
- A40°
- B38°
- C42°
- D70° within 2 hours
27These items should be included on the tape when wrapping long pastas:
- ACurrent Date
- BPreparer's name/initials
- CProduct Name
- DFinal Cooled Temperature
- EDay Dot
- FAll of the Above
28What method is best to use to ensure proper rotation is being followed?
- A"FIFO"
- B"NCO"
- C"HACCP"
- D"FTR"
29A way to help control waste is:
- AUse proper measuring devices, at all times
- BFollow proper procedures
- CHelp to identify poor quality food
- DAll of the answers
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- Quiz on OG Study Guide, created by Clint Stewart on 29/06/2015.
- Author
- Clint Stewart
- Language
- English
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