HDH Production Quiz

Which of the following cutting board descriptions is incorrect?

• The red cutting board is for raw meats.

• The purple board is for handling of allergen-free prep.

• The white cutting board is for raw chicken.

• The brown cutting board is for cooked meats.

The number to describe hotel pans indicates which of the following characteristics?

• size

• depth

• length

• volume

What are the three (3) cleaning solution buckets we use in the kitchen ?

• Red, green, blue.

• Red, green, clear.

• Only red and green.

• Green and clear.

How often should the soap and sanitizing solutions be drained and refilled (including that in the buckets)?

• Never. Once refilled, it will last all day.

• Twice a day.

• When it looks dirty.

• Every two (2) hours.

Ideally, how often should the dish machine and tubs be drained and refilled?

• At least every 2-3 hours.

• Dish machine should never be drained. Tubs should be drained every 2 hours.

• Every 2 hours or when water is dirty.

• Never.

What should you be wearing anytime and every time you are handling food?

• Gloves

• Hat/hairnet

• Apron

• All of the above.

When reading the prep list, how do you know when an item is being worked on?

• It is highlighted.

• It is checked off.

• It has a highlighted dot by it.

• You ask everyone if it is completed.

On which days are mats NOT pulled for closing ?

• Saturday and Sunday

• Friday-Sunday

• Monday-Friday

• Only Saturday

True or False: the green cutting board can be used for both vegetables and fruits.

• True

• False

Where do white cleaning towels go once they are dirty or you're done using them?

• In the sink.

• By the cleaning solution buckets.

• Dish room.

• Towel baskets.