
KITCHEN LEAD (STUDY)
Quiz
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Other
•
Professional Development
•
Practice Problem
•
Hard
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82 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the proper oil level in the vats?
Grate
Min
Max
Shelf
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often are fry/chicken vats changed?
7 days/14 days
14 days/7 days
7 days/ 7 days
As needed
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In the event of a fire all employees should meet at_______if safe.
My car
Dumpster Pad
Front door
Home
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Grill filets held at the wrap station in the wet well should have a______on the pan.
None of these
No lid
Slotted lid
Non slotted lid
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Margarine is placed on_____of a butter biscuit.
The crown
Both halves
The heel
None of the above
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Skimming fryer vats between uses help to maintain shortening quality?
True
False
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The sausage used for dirty rice and Old fashioned white gravy should be what size?
Bite size
Crumbles
Quarter
Half
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