暗記メーカー

暗記メーカー

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Grill Test

Grill Test
64問 • 2年前
  • Amanda Nussmeier
    • 通報

    問題一覧

  • 1

    What does the acronym FIFO mean

    first in first out

  • 2

    Why do we use FIFO in our restaurant

    to insure freshness of our products by rotating correctly

  • 3

    what does PRIDE stand for?

    personal responsibility in delivering excellence

  • 4

    what temperature should refrigerated items be held at?

    33-38 degrees

  • 5

    what is the typical hold time for sliced onions

    24 hours

  • 6

    How long can sliced cheese be held when covered up?

    2 weeks

  • 7

    How long should frozen bacon be thawed in the cooler?

    24 hours

  • 8

    What is the hold time for cooked bacon?

    4 hours

  • 9

    Which spoon is used for scooping chili?

    1 oz. clear spoon

  • 10

    How many patties go on the 1/3 lb. burger?

    2

  • 11

    How many patties got on the 1/2 lb. burger

    3

  • 12

    How long do hamburger patties need to be placed in the reach-in freezer to reach what temperature

    3 hours, 10 degrees

  • 13

    How many patties can you hold in a tray?

    15

  • 14

    How long should hotdogs be thawed in the cooler before cooking

    24-48 hours

  • 15

    Check all that apply: These are the types of cheese we have in store

    American, White Cheddar, Pepperjack, Shredded Cheddar

  • 16

    How many chicken strips should be placed in a single fryer basket?

    18

  • 17

    Are fish filets thawed before cooking?

    no

  • 18

    After burgers are cooked to a minimum internal of ____ F, they may be held at a temperature of ____

    165, 140

  • 19

    Which topping go on salads?

    shredded cheese, tomatoes

  • 20

    When filtering fryers, how long should the filter pump to allow shortening to circulate?

    5 minutes

  • 21

    How many slices of cheese go on a grilled cheese?

    2

  • 22

    What condiments come on a regular cheeseburger?

    ketchup, mustard, pickles

  • 23

    What condiments come on a signature stack burger

    pickles, ketchup, mayo, lettuce, tomato, onion

  • 24

    what condiments come on a flamethrower burgers

    flame sauce, jalapeño bacon, lettuce, tomato

  • 25

    How many pieces of cheese go on an original single __, double ___, triple ___

    1, 2, 3

  • 26

    How many pieces of bacon go on a burger?

    2

  • 27

    How do we place bacon on the burgers?

    cut in half and placed as a hashtag

  • 28

    What is the color order we follow when placing condiments on a burger?

    green, red, white

  • 29

    When do we boost burgers?

    after cheese is on and before condiments are put on

  • 30

    When is it OK to cook to order?

    first 30 minutes of opening and last 30 minutes of the night

  • 31

    Check all that apply: what are task we can do through the night to stay busy?

    Exit tasks, Back-ups, Cleaning task, Dishes

  • 32

    What is our speed of service goal (start to finish)

    3 minutes

  • 33

    When should we tell drive expo to pull an order forward?

    when waiting longer than 15 seconds for food to come up/drop

  • 34

    How many pickles go on burgers?

    4

  • 35

    What are the correct portions for French fries? kid, small, large

    2 1/2 oz., 4 oz., 6 1/2 oz.

  • 36

    What is the difference between cleaning and sanitizing?

    cleaning removes dirt and grime, sanitizing kills most germs

  • 37

    What is the minimum scrub time while washing hands?

    20 seconds

  • 38

    How often must you wash hands?

    every 30 minutes

  • 39

    When sanitize towels are not being used, where are they store?

    in the sanitize bucket

  • 40

    Where do you store meat when thawing in the cooler?

    bottom shelf

  • 41

    Why is placement for storing meat so important?

    so other products don't get contaminated from meat thawing a dripping on other products

  • 42

    What does MSDS stand for?

    Material Safety Data Sheets

  • 43

    Where is the MSDS book located?

    above the mop sink

  • 44

    When checking the concentration of the sanitizer water, what ppm would need the goal?

    200

  • 45

    Check all that apply: Which items have a maximum hold time of 1 hour?

    hot dogs

  • 46

    Check all the apply: Which items has a maximum holding time of 10 minutes?

    patties

  • 47

    Check all the apply: Which items have a maximum hold time of 24 hours?

    tomatoes, onions, salads

  • 48

    Check all that apply: Which of the items have a maximum hold time of 7 minutes?

    fries

  • 49

    Check all that apply: Which of the following have a maximum hold time of 10 minutes?

    onion rings, chicken strips

  • 50

    Check all that apply: Which items have a maximum hold time of 10 hours?

    Gravy, Chili

  • 51

    Check all that apply: Which items have a cook-to temperature of 150?

    chili, hot dogs

  • 52

    Check all that apply: Which items have a cook-to temperature of 165?

    chicken strips, patties

  • 53

    Check all the apply: Which items have a cook-to temperature of 160?

    gravy

  • 54

    True or False: Chili can be reheated more than once.

    false

  • 55

    What is the correct way to wash dishes?

    each dish is scrubbed individually with hot soapy water, rinsed, sanitized, and air dried

  • 56

    Which back-up bottles have a hold time of 3 days?

    Flame Sauce, Mayonnaise

  • 57

    How many days are Ketchup bottles good for?

    2 weeks

  • 58

    How many dips automatically come with the 4-piece basket?

    1

  • 59

    How many dip automatically come with the 6-piece basket?

    2 upon request

  • 60

    How many Onion Rings go into a basket?

    22

  • 61

    How many fries go into a basket of fries?

    6 regular fries

  • 62

    How many cheese curds go into a basket?

    4 bags

  • 63

    Gloves must be changed after touching these food items?

    Raw Chicken, Raw Fish, Raw Patties

  • 64

    When should we change out our gloves?

    Every 30 minutes, When they become soiled or ripped, After touching raw meat

    • Chill Test

    Chill Test

    Amanda Nussmeier · 51問 · 2年前

    Chill Test

    Chill Test

    51問 • 2年前
    Amanda Nussmeier

    問題一覧

  • 1

    What does the acronym FIFO mean

    first in first out

  • 2

    Why do we use FIFO in our restaurant

    to insure freshness of our products by rotating correctly

  • 3

    what does PRIDE stand for?

    personal responsibility in delivering excellence

  • 4

    what temperature should refrigerated items be held at?

    33-38 degrees

  • 5

    what is the typical hold time for sliced onions

    24 hours

  • 6

    How long can sliced cheese be held when covered up?

    2 weeks

  • 7

    How long should frozen bacon be thawed in the cooler?

    24 hours

  • 8

    What is the hold time for cooked bacon?

    4 hours

  • 9

    Which spoon is used for scooping chili?

    1 oz. clear spoon

  • 10

    How many patties go on the 1/3 lb. burger?

    2

  • 11

    How many patties got on the 1/2 lb. burger

    3

  • 12

    How long do hamburger patties need to be placed in the reach-in freezer to reach what temperature

    3 hours, 10 degrees

  • 13

    How many patties can you hold in a tray?

    15

  • 14

    How long should hotdogs be thawed in the cooler before cooking

    24-48 hours

  • 15

    Check all that apply: These are the types of cheese we have in store

    American, White Cheddar, Pepperjack, Shredded Cheddar

  • 16

    How many chicken strips should be placed in a single fryer basket?

    18

  • 17

    Are fish filets thawed before cooking?

    no

  • 18

    After burgers are cooked to a minimum internal of ____ F, they may be held at a temperature of ____

    165, 140

  • 19

    Which topping go on salads?

    shredded cheese, tomatoes

  • 20

    When filtering fryers, how long should the filter pump to allow shortening to circulate?

    5 minutes

  • 21

    How many slices of cheese go on a grilled cheese?

    2

  • 22

    What condiments come on a regular cheeseburger?

    ketchup, mustard, pickles

  • 23

    What condiments come on a signature stack burger

    pickles, ketchup, mayo, lettuce, tomato, onion

  • 24

    what condiments come on a flamethrower burgers

    flame sauce, jalapeño bacon, lettuce, tomato

  • 25

    How many pieces of cheese go on an original single __, double ___, triple ___

    1, 2, 3

  • 26

    How many pieces of bacon go on a burger?

    2

  • 27

    How do we place bacon on the burgers?

    cut in half and placed as a hashtag

  • 28

    What is the color order we follow when placing condiments on a burger?

    green, red, white

  • 29

    When do we boost burgers?

    after cheese is on and before condiments are put on

  • 30

    When is it OK to cook to order?

    first 30 minutes of opening and last 30 minutes of the night

  • 31

    Check all that apply: what are task we can do through the night to stay busy?

    Exit tasks, Back-ups, Cleaning task, Dishes

  • 32

    What is our speed of service goal (start to finish)

    3 minutes

  • 33

    When should we tell drive expo to pull an order forward?

    when waiting longer than 15 seconds for food to come up/drop

  • 34

    How many pickles go on burgers?

    4

  • 35

    What are the correct portions for French fries? kid, small, large

    2 1/2 oz., 4 oz., 6 1/2 oz.

  • 36

    What is the difference between cleaning and sanitizing?

    cleaning removes dirt and grime, sanitizing kills most germs

  • 37

    What is the minimum scrub time while washing hands?

    20 seconds

  • 38

    How often must you wash hands?

    every 30 minutes

  • 39

    When sanitize towels are not being used, where are they store?

    in the sanitize bucket

  • 40

    Where do you store meat when thawing in the cooler?

    bottom shelf

  • 41

    Why is placement for storing meat so important?

    so other products don't get contaminated from meat thawing a dripping on other products

  • 42

    What does MSDS stand for?

    Material Safety Data Sheets

  • 43

    Where is the MSDS book located?

    above the mop sink

  • 44

    When checking the concentration of the sanitizer water, what ppm would need the goal?

    200

  • 45

    Check all that apply: Which items have a maximum hold time of 1 hour?

    hot dogs

  • 46

    Check all the apply: Which items has a maximum holding time of 10 minutes?

    patties

  • 47

    Check all the apply: Which items have a maximum hold time of 24 hours?

    tomatoes, onions, salads

  • 48

    Check all that apply: Which of the items have a maximum hold time of 7 minutes?

    fries

  • 49

    Check all that apply: Which of the following have a maximum hold time of 10 minutes?

    onion rings, chicken strips

  • 50

    Check all that apply: Which items have a maximum hold time of 10 hours?

    Gravy, Chili

  • 51

    Check all that apply: Which items have a cook-to temperature of 150?

    chili, hot dogs

  • 52

    Check all that apply: Which items have a cook-to temperature of 165?

    chicken strips, patties

  • 53

    Check all the apply: Which items have a cook-to temperature of 160?

    gravy

  • 54

    True or False: Chili can be reheated more than once.

    false

  • 55

    What is the correct way to wash dishes?

    each dish is scrubbed individually with hot soapy water, rinsed, sanitized, and air dried

  • 56

    Which back-up bottles have a hold time of 3 days?

    Flame Sauce, Mayonnaise

  • 57

    How many days are Ketchup bottles good for?

    2 weeks

  • 58

    How many dips automatically come with the 4-piece basket?

    1

  • 59

    How many dip automatically come with the 6-piece basket?

    2 upon request

  • 60

    How many Onion Rings go into a basket?

    22

  • 61

    How many fries go into a basket of fries?

    6 regular fries

  • 62

    How many cheese curds go into a basket?

    4 bags

  • 63

    Gloves must be changed after touching these food items?

    Raw Chicken, Raw Fish, Raw Patties

  • 64

    When should we change out our gloves?

    Every 30 minutes, When they become soiled or ripped, After touching raw meat