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Manager Certification > BOH Study Guide > Flashcards

BOH Study Guide Flashcards

1
Q

Where is the primary and secondary storage of bacon?

A

Walk-in cooler; chefs base cooler.

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2
Q

Shelf life of bacon?

A

180 Days/ 6 months

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3
Q

Prepped shelf life of bacon?

A

5 Days

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4
Q

Primary and secondary storage for milk, apple juice?

A

Walk-in cooler; reach in cooler

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5
Q

Shelf life for 1% milk and chocolate milk? Apple juice?

A

105 Days or use by date, 183 Days or use by date

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6
Q

How long should apple juice be refrigerated before use?

A

8 hours

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7
Q

How many pans do you need to use when placing mills and apple juice? How are they separated

A

2 pans milk only. Juice only.

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8
Q

Primary storage for frozen bread? Secondary storage?

A

Walk-in freezer; dry storage

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9
Q

Shelf life for frozenbreads

A

180 Days/6 months

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10
Q

Primary and secondary storage for fillets?

A

Walk-in cooler; chefs base cooler.

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11
Q

Shelf life for fillets

A

12 days maximum beginning on the kill date

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12
Q

Shelf life for prepped fillets

A

48 hours/2 days

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13
Q

Shelflife for thawed breads

A

Nibs 48hrs; brioche & wheat 72 hrs

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14
Q

Primary storage for tenders? Secondary storage? Third storage?

A

Walk in freezer/walk in cooler/breader station

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15
Q

Estimated shelflife for tenders?

A

Frozen 270 days/9 months

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16
Q

Shelf life for thawed tenders?

A

Thawed: use within 72 hours/3 days of removing from freezer

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17
Q

Explain the process of prepping tenders

A

Thawing: placed two frozen bags with empty ends folded upwards towards the center of the food box, no more than two bags per food box and label and dot each food box. Roll into walking cooler observing FIFO and put them as close to the door as possible

Frozen, roll rack to dunnage rack, use food boxes to marinate, combine for bags in one food box and pour 32oz of cold water in a food box and mix gently for 10 seconds; separate if so it together. Cover and put back on thawing right entrance for two potential in the cooler observing FIFO

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18
Q

Primary storage for traditional wings

A

Walk in cooler

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19
Q

Shelflife of traditional fresh wings

A

10 days minimum beginning on the kill date

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20
Q

Shelf life of prepped fresh wings

A

48 hrs

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21
Q

How long to fresh wings have to sit before they can be used?

A

15 minutes in cooler

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22
Q

Explain the fresh wing prepping process.

A

Assemble half pan and drain pans 4 at a time. Place one bag of wings in each kit. Cover. Take to cooler then label and dot observing fifo.

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23
Q

Primary storage for boneless wings? Secondary storage?

A

Walk-in freezer, fry freezer

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24
Q

Shelf life of boneless wings

A

270 days/ 9 months from production date

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25
Q

Shelf life of prepped boneless wings

A

48 hrs

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26
Q

Primary storage for chicken salad; secondary storage?

A

Walk in cooler; reach in cooler or refrige table

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27
Q

Shelf life for unopened chicken salad

A

Use by expiration date

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28
Q

Shelf life for open chicken salad

A

72 hrs

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29
Q

Shelf life for prepped chicken salad

A

24 hrs

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30
Q

Primary storage for boiled eggs; secondary storage

A

Walk-in cooler with dairy products reach in cooler or refrigerate table

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31
Q

Shelf life for unopened bad of eggs

A

70 days from production date

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32
Q

Shelf life for opened bag of eggs

A

72 hrs

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33
Q

Shelf life for prepped eggs

A

72 hrs

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34
Q

Shelf life and prepped shelf life for cucumbers

A

5 days from receipt/ 24 hrs cut

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35
Q

Shelf life and prepped shelf life for romas

A

5 days from receipt/ 6-8 hrs cut

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36
Q

Shelf life and prepped shelf life for 6x6/ sliced tomatoes

A

5 days from receipt/ 24 hrs cut

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37
Q

Shelf life and prepped shelf life for slaw

A

11 days: use by date/ 24 hrs prepped

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38
Q

Shelf life and prepped shelf life for iceberg

A

14-17 days from harvest/ 24 hrs cut

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39
Q

Shelf life and prepped shelf life for Romaine

A

14-17 days from harvest/24 hrs cut

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40
Q

Shelf life and prepped shelf life for Leafy

A

14-17 days from harvest/ 24 hrs cut

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41
Q

Shelf life and prepped shelf life for celery

A

Precut: 10 Days; use by date/ 24 hrs cut

Whole: 2-3 weeks; 5 days once cut

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42
Q

Shelf life and prepped shelf life for carrots and cabbage

A

10 days/ use by date

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43
Q

Shelf life and prepped shelf life for Colby jack and Parmesan

A

120 days/ 4 months/ 7 days after opening: 24 hrs In use

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44
Q

Shelf life and prepped shelf life for BC crumbles

A

90 days/3 months 7 days after opening 24 hrs in use

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45
Q

Shelf life and prepped shelf life for sliced American cheese

A

189 days/ 6 months 7 days after opening 24 hrs in use

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46
Q

Shelf life and prepped shelf life for fried onions

A

24 months/ 2 years/ 72 hrs/3 Days prepped in 4 quart container

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47
Q

Ratio for regular salad base

A

3 green leaf
2 Romain
2 iceberg
10 oz cabbage and carrots

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48
Q

Ratio for Caesar base

A

3 romain

1 iceberg

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49
Q 
Shelf life for the following items prepped and not prepped 
Chips
Mushrooms
Cheese bites
Onion rings
A

For all 4: 12 months; 48 hrs prepped

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50
Q

Primary storage; secondary storage for zappitizers

A

Walk in freezer; fry freezer

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51
Q

How many oz do mushrooms weigh when prepping

A

6 oz

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52
Q

How many ounces do onion ring weigh when prepping

A

4 oz

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53
Q

How many ounces do cheddar bites weigh when prepping

A

7 oz

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54
Q

How many ounces do chips weigh when prepping

A

5oz

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55
Q

Two ways you can prep chips?

A

5 oz in wax bag

10 oz in 205 box

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56
Q

Where is the unopened marinara stored? How long is it good for?

A

Dry storage 120 days/4 months o is use by date

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57
Q

Where is opened marinara stored? How long is it good for?

A

Walk in cooler once opened 7 Days; expo station cupped 48 hrs

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58
Q

When testing quat. Sanatizer what is the ZFL standard

A

200 PPM

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59
Q

When testing chlorine sanitizer what is the ZFL standard

A

100 PPM

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60
Q

If you have any questions about cleaning chemicals where do you find the answers?

A

MSDS

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61
Q

When taking the temp of chicken products that have been cooked what temp should It be? How long should you test the temp? One exception?

A

All chicken should reach 165 degrees for 15 seconds except traditional wings thag should temp out at 185 degrees for 15 seconds, reconstituted traditional wings must reach 165 degrees for 15 seconds

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62
Q

All hot items must be held at a temp of

A

140 degrees or above

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63
Q

Cold items must be held at a temperature of or below

A

41 degrees or below

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64
Q

Drain time for all items cooked on fryers

A

15 seconds

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65
Q

Cook time for bacon

A

30 seconds

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66
Q

Cook time for toast

A

45 seconds per side

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67
Q

Cook time for brioche buns

A

20 seconds on cut sides, 15 on heel

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68
Q

Cook time for nibs

A

20 seconds on cut sides

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69
Q

Cook time for wheat bread

A

20 seconds per side

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70
Q

Cook time for bnls wings

A

5:15; 30 seconds recon

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71
Q

Cook time for traditional fresh wings

A

10:00; 1:35 recon

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72
Q

Cook time for fingers

A

4:00

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73
Q

Cook time for fries

A

4:30

74
Q

Cook time for fresh fillets

A

4:30 on original model &5:00 in built in digital model

75
Q

Cook time for mush

A

1:35

76
Q

Cook time for chips

A

2:45

77
Q

Cook time for cheddar bites

A

3:00

78
Q

Cook time for rings

A

1:35

79
Q

Which steak weight do you use for bacon?

A

Heavy

80
Q

Bacon must cook to what temp

A

145 degrees

81
Q

How many pieces of bacon can you cook at once?

A

4

82
Q

What is the hold time with bacon and where is that kept after cooking

A

Hot holding bin 1 hr ; 30 minutes under heat lamp

83
Q

Cook time for cut side of buns

A

20 seconds

84
Q

Cook time for heels of buns and nibs

A

15 seconds and none

85
Q

Hold time for buns? Nibs?

A

Buns: none; nibs: 10 mins under heat lamp; 30 minutes hot holding cabinet then five minutes under heat lamp

86
Q

Hold time for toast

A

5 mins under heat lamp

87
Q

Which steak weight do you use for dry toast? Wheat?

A

Light

88
Q

What should the reach in coolers temp be?

A

34-38 degrees

89
Q

Cook time for fresh fillets

A

4:30-5:00

90
Q

Char warmer temp should be?

A

175 degrees

91
Q

How many chars can you cook at once?

A

4

92
Q

Hold time for fillets in the warmer

A

1hr in hot holding bin

93
Q

Blackening pans for chars should be washed every

A

4 hours

94
Q

Shelf life for unopened blackened seasoning

A

180 days/6 months

95
Q

Shelf life for blackened seasoning left over from shaker

A

24 hours in clean shaker

96
Q

Shelf life for opened bag of bag of blackening seasoning

A

6 months

97
Q

How many times do you squeeze the shaker when blackening chicken and do you flip it? If so how many times?

A

Once then flip once

98
Q

How do you cut a fillet

A

Hold the knife 90 degrees, starting from the narrow end cut as thin as possible crosswise without tearing the meat then cut in half lengthwise

99
Q

How many scoop of breader do you put in the breader tub initially? How many oz should each scoop be?

A

3; 64 oz scoop

100
Q

How long should tenders sit in the breader tub

A

5 minutes max approx 2-3 minutes

101
Q

How many tenders can you transfer into the breader tub at one time

A

25-50

102
Q

To remove excess breader from the tenders grab the tender by the

A

Center

103
Q

How long do you bread tenders

A

25 tenders is 10 seconds

50 is 15

104
Q

How many tenders do you put in your hand to drop at one time

A

4-7

105
Q

When dropping tenders in the fryer the tenders should be laid in the basket _________ to the length of the basket

A

Parallel

106
Q

Sift the breader after breading ____ tenders

A

150

107
Q

How often do you rinse and sanatize the breader tub

A

Shift change

108
Q

What is the max amount of tenders you can put in a basket at one time

A

25.

109
Q

How long do you have to drop 25 tenders

A

30 seconds

110
Q

Which dryers do you drop tenders in?

A

F1, F2, F3

111
Q

What is the shake time for tenders?

A

3:15 & 2:00

112
Q

What is the hold time for tenders?

A

15 minutes under heat lamp

113
Q

How do you cut chicken fingers

A

In half lengthwise once then crosswise five times

114
Q

How much breader do you add to the tub after sifting?

A

1 scoop

115
Q

When saucing fingers what is the max amount you can sauce at a time

A

15

116
Q

How do you cost fingers and wings in a sauce bucket

A

Invert bucket over and back twice then swirl once in a circular motion

117
Q

Hold time for traditional wings in wing warmer? Ceramic warmer?

A

2 hrs hot holding cabinet, 15 minutes under heat lamp only during busy times

118
Q

Finish cook time for traditional wings

A

1:15 minutes

119
Q

Finish cook time for boneless wings

A

30 seconds

120
Q

When saucing wings what is the max amount you can put in a bucket at a time?

A

25

121
Q

What is the temp range for the dryers? What is the ideal temp for oil in the dryers?

A

345-355; 350

122
Q

Traditional wings should temp out at ___ degrees for __ seconds

A

185 degrees for 15 seconds

123
Q

Cook time for fresh precook wings?

A

10 minutes

124
Q

Cook time for boneless

A

5:15

125
Q

Hold time for boneless in wing warmer? Ceramic warmer?

A

30 mins in hot holding cabinet; 15 minutes under heat lamp

126
Q

When cooking boneless what is the max amount you can put in a basket

A

25

127
Q

When saucing boneless what is the max amount you can put in a bucket at one time

A

25

128
Q

Shake time for boneless

A

4:45

129
Q

Cook time for fries

A

4:30

130
Q

Shake time for fries

A

4:00

131
Q

Hold time for fries

A

10 minutes under heat lamp

132
Q

Cooked time for grilled cheese?

A

2:15

133
Q

How to cook grilled cheese?

A

Butter one side, place both pieces down, brush other side, cook 45 secs, turn right piece of bread over & place 3 pieces of cheese layered to cover entire piece of bread in toasted side, place toasted side of the left piece of toast onto the cheese toast 45 seconds, flip sandwich over and cook 45 more seconds

134
Q

Hold time for kiddie cheese?

A

None

135
Q

How do you cut a kiddie cheese; grilled cheese?

A

Crown to heel, diagonally

136
Q

Cook time for cheese bites

A

3:00 minutes

137
Q

Hold time for cheese bites

A

10 minutes in hot holding bin

138
Q

How many bags can you cook in one basket at a time?

A

5

139
Q

Shake time for cheese bites

A

2:30

140
Q

Cook time for mush

A

1:35

141
Q

Hold time for mush

A

None

142
Q

Shake time for mush

A

1:00

143
Q

How many bags can you cook in a basket at once?

A

1

144
Q

Cook time for onion rings

A

1:35

145
Q

Hold time for onion rings

A

15 minutes under heat lamp

146
Q

Shake time for onion rings

A

1:00

147
Q

How many bags can you cook in one basket at a time

A

2

148
Q

Cook time for chips

A

2:45

149
Q

Hold time for chips

A

10 minutes under heat lamp

150
Q

Shake time for chips

A

1:45 then 0:45

151
Q

How many bags can you cook in one basket

A

4 bags or 20 oz

152
Q

What is the temperature danger zone? Why is it called that? What does ZFL require?

A

41-135 degrees; foodbourne illnesses grow rapidly in this range. ZFL requires all hot food to be held above 140 degrees

153
Q

What are the substitutions and sizes of each allowed for fries on most popular in so much meals? Which ones require an up charge?

A

Up charge: Garden/Caesar side salad or extra french fries (3 oz)

No up charge: Side celery, slaw, side onion rings no sauce, side chips no sauce, extra sauce, toast

154
Q

What are the substitutions and sizes of each allowed for slaw on most popular and sandwich meals? Which ones require an up charge?

A

Upcharge: garden/Caesar side salad, Side celery, side rings no sauce, side chips no sauce

No upcharge: Extra fries, extra sauce

155
Q

What are the substitution and sizes of each allowed for froze on a kid emails? Which one requires an up charge?

A

Upcharge: side celery

No upcharge: slaw, toast, extra sauce

156
Q

What are the standard cleaning and maintenance tools that can be used that are ZFL approved

A

Nylon or nonabrasive scrub pad and a putty knife

157
Q

How many sets of brooms and dust pans should each store have? What is each set for?

A

One set labeled front of house, one set labeled back of house, one set labeled for outside

158
Q

How often should you change out your sanitizer buckets and towels in the kitchen and cashier alley

A

When excessively cloudy or soiled or every four hours

159
Q

How often should the timers be cleaned?

A

Continuously every four hours

160
Q

How often should the raw tender pan be washed, rinsed, and sanitized

A

Every shift change

161
Q

When should you drain the liquid from the Raw pan of tenders?

A

After every three uses

162
Q

How hot should the water in the four comp sink be before washing and rinsing dishes

A

110 degrees for dishwashing water; 110-130 in rinse sink

163
Q

Breading in the bus tub should be thrown away after how many hours

A

Every 4 hours

164
Q

How hot should be sanitizer water be in the 4COMP sink?

A

Temp between 80-90 degrees

165
Q

What is each side of the sink used for. How do you wash dishes

A

Scrape/rinse,organize/soak, wash(salad bowls first then sharp items), rinse, sanitize for 1 min, air dry. Always wipe salad bowls with cloth towel before putting them in cold storage.

166
Q

How far off of the ground does everything have to be?

A

6 inches from the floor

167
Q

Shelving racks in the fry freezer should be how far above the bottom?

A

2 inches

168
Q

What range should the fry freezer temp at

A

0-10 degrees

169
Q

What range should the tempering freezer be at

A

8-12 degrees

170
Q

What range should the walk-in cooler be at

A

34-38 degrees

171
Q

What range should the walk-in freezer be at

A

0 or below

172
Q

How often should you filter the fryers? When?

A

Post rush, closing

173
Q

How long does it take for all equipment to reach ideal temp?

A

Approx. 15 minutes

174
Q

Explain the filtering process

A

Wing fryers and finger fryers never share oil, Filtered independently; turn off Friars first, discard old is oil from prior for if needed or just filter for it and put it back, filter fryer three and put it back, then F2, then F1 and add new oil if needed. With wing fryers, Discard oil in W-2 if needed or filter W-2 and put it back then filter W1and put it back and add new oil if needed.

175
Q

How far in advance must you post a sign if you were closing early

A

A week

176
Q

What is the difference in a side and basket of celery

A

Side = 10 sticks and one sauce, basket 20 sticks, two sauces

177
Q

What are the four sizes of fries we have?

A

3oz, 5oz, 8oz, 10oz

178
Q

How many chips come with the Buffalo Chip and dip

A

10 ounces

179
Q

Can someone substitute an appetizer for the fries

A

No

180
Q

How much filter powder do you use for each fryer

A

6 ounces for F1, F3, F2 and W2 reheat; 12 ounces for F1 And W1

Manager Certification (2 decks)

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