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Golden Corral Certification Training > Baker/Dessert Prep > Flashcards

Baker/Dessert Prep Flashcards

1
Q

Food is kept Out of the temperature danger zone of

A

41•F- 135•F

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2
Q

Frozen cookies bake —— mins from a frozen state

A

6 mins

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3
Q

Sugar free cookies baked ___ -___ Mins

A

10-12 mins

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4
Q

How long are coconut macaroons bake for

A

8-10 mins

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5
Q

Shelf life of all cookies on display

A

4 hours

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6
Q

Shelf life of WRAPPED NSA banana pecan oatmeal cookies

A

24 hours

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7
Q

Shelflife of wrapped coconut macaroons

A

48 hours

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8
Q

How much yeast by weight used in yeast rolls

A

8 oz by weight

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9
Q

What degree of water is used to activate yeast for yeast rolls

A

110•F

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10
Q

Dough balls for yeast rolls are ______ completely, yer loosely with plastic wrap and _______ at _______ _______ until they double in size approximately 45-____ mins before cutting

A

Covered
Proofed
Room temperature
90 mins

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11
Q

Cut yeast rolls are proofed where? Until they double in size?

A

Proofer

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12
Q

Only refrigerate cut yeast rolls never the

A

Dough balls

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13
Q

Yeast rolls (x) bakes for - mins

A

4x6

6-8 mins

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14
Q

Mini yeast rolls, cut batches into __ balls rather than ___.

A

12/6

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15
Q

For Mini yeast rolls you can also cut ___ oz roll in half and shape into a round ball.

A

2 oz

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16
Q

How long can baked, unbuttered mini yeast rolls be held covered for?

A

24 hours

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17
Q

Buttered, split yeast rolls may be held up to how many hours covered?

A

10 hours

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18
Q

Shelf life of baked yeast rolls

A

30 minutes

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19
Q

Shelf life of rolls for bread pudding is

A

24 hours

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20
Q

Rolls for bread pudding cut into ___ equal pieces. Or ____ equal pieces if using mini yeast rolls.

A

30/15

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21
Q

How many bag of bread pudding mix is needed per batch?

A

1

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22
Q

Bread pudding is baked covered at 325•F for ___-___ mins. And uncovered for an additional __-___ Mins.

A

45-50mins

10-15mins

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23
Q

What is sprinkle on top of bread pudding prior to cooking

A

Cinnamon sugar

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24
Q

Shelf life of bread pudding

A

4 hours

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25
Q

Brownies baked for how long

A

25-30 mins

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26
Q

Brownies are frosted with ____#8 disher of chocolate frosting or ___ heaping #8 disher of German chocolate frosting

A

2 /3

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27
Q

Ready to bake NSA pies baked from frozen state is

A

1 hour

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28
Q

Each pie is cut into how many slices ad served whole on pie plates.

A

10

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29
Q

Shelf life of pies on display

A

4 hours

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30
Q

Baking time of German chocolate, crisp bars, lemon bars, Rice Krispies treats

A

30-35 mins

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31
Q

Shelf life of German chocolate, crisp bars, lemon bars on display and wrapped at room temperature

A

12 hours/24 hours

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32
Q

Shelf life of brownie on display/ wrapped at room temperature

A

4 hours/ 24 hours wrapped lightly at room temperature

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33
Q

What’s the yield per half size pan for brownies, German chocolate, crisp bar and lemon bars

A

48 yields 6x8

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34
Q

Rice Krispie for the chocolate fountain is how many yields

A

96

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35
Q

When is the soft serve ice cream served?

A

All business hours including breakfasts

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36
Q

Ice cream machine is clean and sanitized daily with

A

Kay-5 sanitizer

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37
Q

Allow fudge brownies to cool, then spread ___ # ____ dishers of chocolate cake frosting over each pan of brownies.

A

2/8

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38
Q

Pre made Rice Krispies treats yields ____(6x8) pieces per packaged sheet

A

48

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39
Q

Chocolate fudge cut into how many pieces per half size pan

A

96 (8x12)

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40
Q

Soft serve product cycle is broken on what two nights

A

Thursday and Sunday

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41
Q

What is removed from the liquid if using leftover soft serve product?

A

Foam

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42
Q

Never prime ice cream machine using

A

Leftover mix

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43
Q

No more than ____ gallon of leftover mix added to the hopper at a time

A

1 gallon

44
Q

Shelf life of cupcakes on display:

Shelf life of cupcakes covered and frosted or unfrosted

A

4 hours

24 hours

45
Q

Bake time for
Mini cupcakes
Large cupcakes

A

10-12 mins

14-16 mins

46
Q

Baking time for single layer vanilla cake and red velvet cake is

A

28-30 mins

47
Q

Baking time for single layer luscious lemon cake

A

40-45 mins

48
Q

Baking time of NSA/SF cakes

A

20-23 mins

49
Q

Baking time of carrot cake

A

26-28 minutes at 325•F

50
Q

Baking time of Chocolate cake

A

25-30 minutes

51
Q

Carrot cake is cut into

A

16 pieces

52
Q

Chocolate cake is cut into

A

16 squares

53
Q

Cheesecake baked in a ____ inch round pan at 325 for ____ minutes

A

10 inch

25-30 minutes

54
Q

Cheesecake cut into how many slices

A

16

55
Q

Shelf life of all cakes on display is

A

4 hours

56
Q

Shelf life of all cake layers not decorated is

A

24 hours covered in cooler stored in single layers on paper-lined pans that are wrapped completely with plastic wrap

57
Q

Shelf life of all assembled and decorated cake

A

48 hours covered in cooler

58
Q

All decorated cakes are refrigerated for a minimum of ___ hour before cutting and serving

A

1 hour

59
Q

After adding glaze to luscious lemon cake, cake must be held how long before serving?

A

12 hours

60
Q

Small sugar free and NSA cakes cut into ____ pieces and pre portioned on small plates for display

A

8 pieces

61
Q

SF and NSA pies cut into ___ pieces and served on pre portioned on small plates for display

A

10 pieces

62
Q

Pre portioned pudding and SF/NSA desserts: display in neat, vertical rows with a minimum of ___ deep per row. Only ___ variety of product per row.

A

3:1

63
Q

_____ slice of a whole pie and whole cake can be removed and individually played to keep whole display neat. These pieces can be served proportioned or added back in to the whole pie/cake display when room is available

A

First slice

64
Q

Banana pudding can be served in a _____ ______ ______ in a well or in _____ _____ if wells are not available

A

Half size pan/ tulip bowls

65
Q

Shelf life of portioned SF/NSA puddings and gelatins is

A

1 hour on display

66
Q

Bananas for banana pudding are immersed in victory water for ____ Min before peeling and slice at _____

A

1 min

3/4

67
Q

Banana pudding is mixed and held refrigerated for at least ____ hour before serving

A

1

68
Q

Shelf life of banana pudding covered and refrigerated is

A

24 hours

69
Q

Shelf life of banana pudding on display

A

4 hours

70
Q

Cold food kept refrigerated is

A

32-38 degrees

71
Q

Cold food kept on the bar

A

32-40 degrees

72
Q

Shelf life of prepared, unbaked molten chocolate volcano cake is

A

4 hours covered and refrigerated

73
Q

Molten chocolate volcano cake is baked until the top is done but

A

The center has a fudge like consistency

74
Q

Cotton candy is on display and machine is in use and operating during _____ and ______ Optional during breakfast.

A

Lunch and dinner

75
Q

Shelf life of cotton candy on cone on display stand is_____. Shelf life tied in plastic bag on display tree is ______.

A

30 mins

4 hours

76
Q

Frozen biscuits baked at 325 for ___ mins. Panned in a __________ pattern with staggered rows of ___ biscuits.

A

15 mins
Honeycomb pattern
4 biscuits

77
Q

Hot food served at minimum of

A

150 degrees

78
Q

Cold food served maximum

A

40 degrees

79
Q

Empty Product is replenish within ___ minutes with a goal of ____ min

A

3:1

80
Q

Bakery must be full

A

During breakfast

81
Q

Whole chocolate chess pie is bake for

A

40 mins. Refrigerated 2 hours before serving.

82
Q

Mini chocolate chess pie baked for

A

15-20. Refrigerated 2 hours before serving.

83
Q

All pre made items are prepped

A

Out of view of guests

84
Q

When preparing carrot cake use ___ crock of crushed, well drained pineapple and ____ crocked(packed) of shredded carrots

A

1

1 1/2

85
Q

Carrot cake recipe yields

A

8 10” cake layers

86
Q

____#8 disher of icing is used between carrot cake layers and ____#8 disher on top

A

1:2

87
Q

Large fountain fan is operating

A

At all times fountain is running

88
Q

Area underneath large fountain is

A

Clear and ventilated

89
Q

What is used when assembling the fountain

A

Level

90
Q

Base is properly ______ before product is added

A

Pre heated

91
Q

What kind of belt is used on fountains

A

Have teeth( not smoothed)

92
Q

Fountain temp. Dial is set at ____•F for pre heating/operation.

A

150

93
Q

Ideal temperature of flowing product in fountain is ___•F -___•F
Which is maintained with a fountain setting of ____•F

A

105/110

150

94
Q

All product heated to a minimum of ____•F before use in fountain.

A

100 degrees

95
Q

Leftover product of chocolate fountain should be reheated in convection oven for ___-___ mins or until it reaches ___•F

A

5-7 minutes

100 degrees

96
Q

How much salad oil added to chocolate, stirred until all lumps are dissolved and smooth

A

1/4-1/2 cup

97
Q

Leftover product is never(chocolate)

A

Refrigerated

98
Q

All items for dipping in the fountain are

A

Preskewered

99
Q

What to do if product flow of chocolate is uneven or broken

A

Check product temperature and product level

100
Q

Why is fountain bowl scraped with spatula?

A

To keep product from sticking or burning in bottom of base

101
Q

Chocolate temperature and product should be checked

A

Periodically

102
Q

How often should fountain be drained, cleaned?

A

Every night

103
Q

Why must the cooled based be wrapped in plastic , covering vent holes and cutouts?

A

To avoid damaging the motor

104
Q

Product cycle broken every ______, all product ______.

A

Sunday

Discarded

105
Q

What happens if the fountain is broken during business hours?

A

Serve in a heated well in third size pan with all dipping items on skewers

Golden Corral Certification Training (12 decks)

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