Kitchen Quiz
Name
First Name
Last Name
1. What color knife and cutting board is used for raw meat?
*
Please Select
Green
White
Yellow
Red
2. What should you NEVER do in the event of an oil fire?
*
Please Select
Use the silver fire extinguisher
Pour water on it
Alert management
Attempt to smother it with a pan
Activate the Ansul System as a last resort
3. Where should RAW dirty dishes be placed?
Please Select
Anywhere on the dirty dish rack
On the bottom shelf of the dirty dish rack
Directly in the soapy water. Not the dirty dish rack.
4. Which of the following is a safe dish washing practice?
Please Select
Washing RAW dishes with non-RAW dishes
Using hot water to rinse the dishes
Stacking wet dishes on top of each other
5. The Breading Station worker is typically responsible for keeping the cooler closest to the breading station stocked.
Please Select
True
False
6. All Goldfingers locations have the exact same kitchen layout.
Please Select
True
False
7. What is the maximum amount of tenders that should go in a fryer basket at a single time?
Please Select
12
11
15
13
8. When breading/dropping chicken tenders, how many times does the chicken go into the milk wash ?
Please Select
1
2
0
9. Which of the following statements is NOT true?
Please Select
If you have handled RAW meat, you can only grab the fryer basket(s) by the neck, not the handle.
The risk of cross-contamination is high at the breading station.
Uncooked boneless chicken wings do not count as RAW
10. How long are cooked boneless wings dropped back in the oil to reheat?
Please Select
No more than 45 seconds
No more than 20 seconds
At least 1 Minute
11. Which of the following are NOT cooked for 2 minutes and 15 seconds?
Please Select
Chees Sticks
Onion Rings
Corn Nuggets
Raw Tenders
12. Which of the following are NOT cooked for 2 minutes and 45 seconds?
Please Select
Raw Traditional Wings
Sweet Fries
Crinkle Fries
13. How long are cooked traditional (bone-in) wings dropped back in the oil to reheat?
Please Select
At least 45 seconds
20 seconds
2 minutes
14. What temperature should the grill be operating at?
Please Select
250
350
450
15. What should not be used to clean the grill surface?
Please Select
Water
Cleaning Solution
Rag
Scrub Brush
16. What is the proper way to remove uncooked food from the grill surface?
Please Select
Slowly and carefully
As fast as possible
Never take food off the grill until it is fully cooked
17. When wings (or tenders) are ordered tossed in a sauce, to go, they should be wrapped in aluminum foil.
Please Select
True
False
18. When there is not an employee designated for the salad station, the dine in expeditor is responsible for making their own salad station items.
Please Select
True
False
19. When there are no customers or orders to make, what should you NEVER do?
Please Select
Restock Plates
Refill Sauces
Wipe Down Your Station
Scroll through TikTok
20. A burger ordered "all the way" includes what ingredients?
Please Select
Cheese and Bacon
Ketchup, Mustard, 2 pickles
Lettuce, a Tomato Slice
Lettuce, a Tomato Slice, 2 Slices of Onion, 2 Pickles
21. A Super Salad ordered "all the way" includes what ingredients?
Please Select
cheese, carrots, diced tomatoes, diced bell peppers, 2 cucumber slices, 3 chicken tenders
cheese, carrots, 2 chicken tenders
diced tomatoes, diced bell bell peppers, 2 cucumber slices, 3 chicken tenders
22. A Chicken Wrap ordered "all the way" includes what ingredients?
Please Select
lettuce, cheese, carrots, dressing, 2 tenders
lettuce, cheese, carrots, diced tomatoes, dressing, 2 tenders
lettuce, cheese, carrots, diced bell peppers, 2 tenders
23. What are the first food items to be cooked in the morning?
Please Select
Boneless Wings
Traditional Wings
Grilled Chicken and Burgers
Tenders
24. How often do the fryer bottoms need to be cleaned and filters changed?
Please Select
Once Per Week
After the oil is filtered
Every morning
25. What are the last food items to be cooked in the morning, prior to opening?
Please Select
Boneless Wings
Traditional Wings
Grilled Chicken and Burgers
Tenders and Fries
26. The large food dicer has a small linchpin included in its pieces. What happens if that pin gets lost?
Please Select
The universe explodes. Seriously, don't lose it.
Nothing
27. What salad bar items do NOT need to be washed before preparing (chopping/slicing/dicing/etc...) for the salad bar?
Please Select
Tomatoes
Bell Peppers
Everything Needs to Be Washed
Cucumbers
Onions
28. What type of lettuce is used for burger lettuce?
Please Select
Green Leafy ("Romaine")
Iceberg
Cabbage
29. What type of chicken is used when making chicken salad?
Please Select
fresh, hot grilled chicken
refrigerated, grilled chicken
fried chicken
uncooked, raw chicken
30. Which of the following are not an ingredient in chicken salad?
Please Select
Mayonnaise
Garlic Salt
Lemon Pepper
Pickle Relish
31. Which of the following are not an ingredient in Cole Slaw?
Please Select
Carrots
Garlic Salt
Cole Slaw Dressing
32. When panning chicken, what pans should NOT have a plastic insert at the bottom of the pan?
Please Select
Marinated Chicken Tenders
Raw Tenders
Raw Boneless Wings
Raw Wings
33. When filling a pan with meat, how high do you fill up the pan?
Please Select
50% Full
75% Full
Completely full, as much as possible
34. When closing, how should the kitchen floors be cleaned?
Please Select
Mopping, then Dry Mopping
Mopping, Squeegee-ing, then Dry Mopping
Sweeping, Mopping, then Squeegee-ing
Sweeping, Scrub Brushing, Squeegee-ing, then Dry Mopping
35. What happens if you stack wet dishes on top of each other instead of standing them up to be exposed to air?
Please Select
The wet dishes develop mold. We fail health inspection. We lose customers. The store closes.
Nothing.
36. When doing a boil out, what is the last thing you do before refilling the fryer with fresh oil?
Please Select
Ensure the fryer bay is completely dry
Pour 10 ounces of degreaser into the fryer bay
Empty the fryer catch pan into the mop sink
37. Oil is never to be poured into the mop sink. It only goes into the fryer or is pumped back (discarded) into the holding tank in the rear of the kitchen.
Please Select
True.
False. Oil can be poured down the mop sink.
38. In the event of a power outage that lasts longer than 30 minutes, what do we do with all of the food?
Please Select
All of the food is thrown away
All of the food is donated to the nearest shelter or non-profit organization.
All the food is gathered outside the walk in cooler, and then brought inside of it in one trip.
39. Cross Contamination is extremely serious. What is the best way to prevent cross-contamination?
Please Select
Frequent applications of chemicals
Do not handle raw meat
Washing hands and applying gloves after handling raw meat
40. How old do you have to be to filter oil?
Please Select
16
18
21
Any Age
*Score must be 35/40 or higher to submit
Score Total (out of 40)
Submit
Should be Empty: