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Boston Market Validation > Backup > Flashcards

Backup Flashcards

1
Q

How much hickory catchup is used to top each meatloaf?

A

1.8 ounces

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2
Q

How long is meatloaf cooked before it is sauced?

A

45 minutes

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3
Q

What is the finished cooked temperature of meatloaf after saucing?

A

170°F

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4
Q

True or false: Meatloaf is cooked on the middle rack of the bottom section of the convection oven above turkey.

A

True

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5
Q

How long with me loves it before it can be cut and served?

A

15 minutes

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6
Q

What is the holding time for cooked meatloaf?

A

Three hours

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7
Q

How many slices of meatloaf maybe placed in foil to reheat?

A

Two

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8
Q

How long do you reheat meatloaf for reuse in the oven?

A

25 to 35 minutes

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9
Q

What internal temperature is reuse meatloaf heated to?

A

165°F

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10
Q

When cooking pot pies rotate after __ minutes and cook an additional __ minutes?

A

8,7

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11
Q

What is the hold time for cooked pot pies?

A

Two hours

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12
Q

To what internal temperature must pot pies be cooked?

A

165°F

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13
Q

True or false: A #16 scoop is used to portion cornbread batter?

A

False

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14
Q

When scooping cornbread batter into the corn bread trays, dip the scoop after every __ portion of cornbread batter.

A

Sixth

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15
Q

What is the hold time for cooked corn bread in the hot case?

A

Two hours, not to exceed original shelflife

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16
Q

What is the approximate weight of one cooked cornbread loaf?

A

1.6 ounces to 1.9 ounces

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17
Q

True or false: Cornbread must cool for 30 minutes before serving

A

True

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18
Q

How many corn bread loaves does one recipe yield?

A

285

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19
Q

How long does cornbread baked before it must be rotated?

A

10 minutes

20
Q

How long can cornbread batter be held at room temperature?

A

Long enough to pan the desired number of pans for the rush

21
Q

True or false: After a cornbread pan has been filled with cornbread batter the pan must be dropped from a height of 2 to 3 inches before it is placed in the convection oven.

A

True

22
Q

What is the total baking time for cornbread?

A

16 minutes

23
Q

Cook the cornbread is at least how high and how long?

A

1” high and 3.25” long

24
Q

What is the holding traffic up the cornbread held at room temperature

A

Two hours

25
Q

True or false: Cooked cornbread must be reheated and cooled before it can be mixed into prepared stuffing.

A

True

26
Q

How long are white and multigrain rolls refreshed in the co vexation oven?

A

7 minutes

27
Q

What tool does the backup use during the day to determine the amount of product needed for the hot case each hour?

A

Product management tool

28
Q

What tool does the backup use to determine the amount of time and finished cooking temperature of an item?

A

Microwave cooking chart

29
Q

What is the hold time for soup

A

4 hours

30
Q

The water bath is ready to use when it reaches what temperature?

A

200 degrees F

31
Q

How much marshmallow and streusel is used to too a half bag of sweet potatoes?

A

1 1/2 cups of marshmallows, 1 cup streusel

32
Q

Once topped, sweet potatoes must be placed in the convection over for __ minutes to roast marshmallows before placing in hot case

A

7 minutes

33
Q

What is the finished cook temperature of sourced (bag) products cooked in the water bath?

A

165 degrees F

34
Q

What is the proposer temperature setting for the backup holding cabinet?

A

190 degrees F

35
Q

How much salt and pepper mix is added to a half recipe of fresh steamed vegetables before placing it in the microwave?

A

1/4 tsp

36
Q

What is the finished cooking temperature for stuffing?

A

165 degrees F

37
Q

How much dill is added to 1 1/2 lbs. of cooked new potatoes?

A

2 tablespoons

38
Q

How much garlic butter is added to a 1/2 bag of heated corn?

A

20 scoop

39
Q

Rotate cookies after __ minutes and bake an additional __ minutes.

A

7,7

40
Q

Which of the filling is not a quality identifier?

A

Time

41
Q

How many ounces of BBQ sauce is needed for each 1/4 portions of ribs when reheating?

A

1 ounce

42
Q

True of false: Ribs can be cooked from a thawed or frozen state.

A

False

43
Q

Ribs that are thawing on the thawing rack much be thawed for a minimum of

A

12 hours

44
Q

What is the finished cooking temperature for ribs?

A

165 degrees F

45
Q

Ribs that are held in the Shawn, they have a shelf life of

A

4 hours

46
Q

How many minutes are the ribs finished for in the oven after they have been cooked and sauced?

A

2 minutes

Boston Market Validation (2 decks)

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