BOH Study Guide Flashcards
1
Q
Where is the primary and secondary storage of bacon?
A
Walk-in cooler; chefs base cooler.
2
Q
Shelf life of bacon?
A
180 Days/ 6 months
3
Q
Prepped shelf life of bacon?
A
5 Days
4
Q
Primary and secondary storage for milk, apple juice?
A
Walk-in cooler; reach in cooler
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
6
Q
How long should apple juice be refrigerated before use?
A
8 hours
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.
8
Q
Primary storage for frozen bread? Secondary storage?
A
Walk-in freezer; dry storage
9
Q
Shelf life for frozenbreads
A
180 Days/6 months
10
Q
Primary and secondary storage for fillets?
A
Walk-in cooler; chefs base cooler.
11
Q
Shelf life for fillets
A
12 days maximum beginning on the kill date
12
Q
Shelf life for prepped fillets
A
48 hours/2 days
13
Q
Shelflife for thawed breads
A
Nibs 48hrs; brioche & wheat 72 hrs
14
Q
Primary storage for tenders? Secondary storage? Third storage?
A
Walk in freezer/walk in cooler/breader station
15
Q
Estimated shelflife for tenders?
A
Frozen 270 days/9 months
16
Q
Shelf life for thawed tenders?
A
Thawed: use within 72 hours/3 days of removing from freezer
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
18
Q
Primary storage for traditional wings
A
Walk in cooler
19
Q
Shelflife of traditional fresh wings
A
10 days minimum beginning on the kill date
20
Q
Shelf life of prepped fresh wings
A
48 hrs
21
Q
How long to fresh wings have to sit before they can be used?
A
15 minutes in cooler
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.
23
Q
Primary storage for boneless wings? Secondary storage?
A
Walk-in freezer, fry freezer
24
Q
Shelf life of boneless wings
A
270 days/ 9 months from production date
25
Shelf life of prepped boneless wings
48 hrs
26
Primary storage for chicken salad; secondary storage?
Walk in cooler; reach in cooler or refrige table
27
Shelf life for unopened chicken salad
Use by expiration date
28
Shelf life for open chicken salad
72 hrs
29
Shelf life for prepped chicken salad
24 hrs
30
Primary storage for boiled eggs; secondary storage
Walk-in cooler with dairy products reach in cooler or refrigerate table
31
Shelf life for unopened bad of eggs
70 days from production date
32
Shelf life for opened bag of eggs
72 hrs
33
Shelf life for prepped eggs
72 hrs
34
Shelf life and prepped shelf life for cucumbers
5 days from receipt/ 24 hrs cut
35
Shelf life and prepped shelf life for romas
5 days from receipt/ 6-8 hrs cut
36
Shelf life and prepped shelf life for 6x6/ sliced tomatoes
5 days from receipt/ 24 hrs cut
37
Shelf life and prepped shelf life for slaw
11 days: use by date/ 24 hrs prepped
38
Shelf life and prepped shelf life for iceberg
14-17 days from harvest/ 24 hrs cut
39
Shelf life and prepped shelf life for Romaine
14-17 days from harvest/24 hrs cut
40
Shelf life and prepped shelf life for Leafy
14-17 days from harvest/ 24 hrs cut
41
Shelf life and prepped shelf life for celery
Precut: 10 Days; use by date/ 24 hrs cut
Whole: 2-3 weeks; 5 days once cut
42
Shelf life and prepped shelf life for carrots and cabbage
10 days/ use by date
43
Shelf life and prepped shelf life for Colby jack and Parmesan
120 days/ 4 months/ 7 days after opening: 24 hrs In use
44
Shelf life and prepped shelf life for BC crumbles
90 days/3 months 7 days after opening 24 hrs in use
45
Shelf life and prepped shelf life for sliced American cheese
189 days/ 6 months 7 days after opening 24 hrs in use
46
Shelf life and prepped shelf life for fried onions
24 months/ 2 years/ 72 hrs/3 Days prepped in 4 quart container
47
Ratio for regular salad base
3 green leaf
2 Romain
2 iceberg
10 oz cabbage and carrots
48
Ratio for Caesar base
3 romain
| 1 iceberg
49
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Shelf life for the following items prepped and not prepped
Chips
Mushrooms
Cheese bites
Onion rings
```
For all 4: 12 months; 48 hrs prepped
50
Primary storage; secondary storage for zappitizers
Walk in freezer; fry freezer
51
How many oz do mushrooms weigh when prepping
6 oz
52
How many ounces do onion ring weigh when prepping
4 oz
53
How many ounces do cheddar bites weigh when prepping
7 oz
54
How many ounces do chips weigh when prepping
5oz
55
Two ways you can prep chips?
5 oz in wax bag
| 10 oz in 205 box
56
Where is the unopened marinara stored? How long is it good for?
Dry storage 120 days/4 months o is use by date
57
Where is opened marinara stored? How long is it good for?
Walk in cooler once opened 7 Days; expo station cupped 48 hrs
58
When testing quat. Sanatizer what is the ZFL standard
200 PPM
59
When testing chlorine sanitizer what is the ZFL standard
100 PPM
60
If you have any questions about cleaning chemicals where do you find the answers?
MSDS
61
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?
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
62
All hot items must be held at a temp of
140 degrees or above
63
Cold items must be held at a temperature of or below
41 degrees or below
64
Drain time for all items cooked on fryers
15 seconds
65
Cook time for bacon
30 seconds
66
Cook time for toast
45 seconds per side
67
Cook time for brioche buns
20 seconds on cut sides, 15 on heel
68
Cook time for nibs
20 seconds on cut sides
69
Cook time for wheat bread
20 seconds per side
70
Cook time for bnls wings
5:15; 30 seconds recon
71
Cook time for traditional fresh wings
10:00; 1:35 recon
72
Cook time for fingers
4:00
73
Cook time for fries
4:30
74
Cook time for fresh fillets
4:30 on original model &5:00 in built in digital model
75
Cook time for mush
1:35
76
Cook time for chips
2:45
77
Cook time for cheddar bites
3:00
78
Cook time for rings
1:35
79
Which steak weight do you use for bacon?
Heavy
80
Bacon must cook to what temp
145 degrees
81
How many pieces of bacon can you cook at once?
4
82
What is the hold time with bacon and where is that kept after cooking
Hot holding bin 1 hr ; 30 minutes under heat lamp
83
Cook time for cut side of buns
20 seconds
84
Cook time for heels of buns and nibs
15 seconds and none
85
Hold time for buns? Nibs?
Buns: none; nibs: 10 mins under heat lamp; 30 minutes hot holding cabinet then five minutes under heat lamp
86
Hold time for toast
5 mins under heat lamp
87
Which steak weight do you use for dry toast? Wheat?
Light
88
What should the reach in coolers temp be?
34-38 degrees
89
Cook time for fresh fillets
4:30-5:00
90
Char warmer temp should be?
175 degrees
91
How many chars can you cook at once?
4
92
Hold time for fillets in the warmer
1hr in hot holding bin
93
Blackening pans for chars should be washed every
4 hours
94
Shelf life for unopened blackened seasoning
180 days/6 months
95
Shelf life for blackened seasoning left over from shaker
24 hours in clean shaker
96
Shelf life for opened bag of bag of blackening seasoning
6 months
97
How many times do you squeeze the shaker when blackening chicken and do you flip it? If so how many times?
Once then flip once
98
How do you cut a fillet
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
How many scoop of breader do you put in the breader tub initially? How many oz should each scoop be?
3; 64 oz scoop
100
How long should tenders sit in the breader tub
5 minutes max approx 2-3 minutes
101
How many tenders can you transfer into the breader tub at one time
25-50
102
To remove excess breader from the tenders grab the tender by the
Center
103
How long do you bread tenders
25 tenders is 10 seconds
| 50 is 15
104
How many tenders do you put in your hand to drop at one time
4-7
105
When dropping tenders in the fryer the tenders should be laid in the basket _________ to the length of the basket
Parallel
106
Sift the breader after breading ____ tenders
150
107
How often do you rinse and sanatize the breader tub
Shift change
108
What is the max amount of tenders you can put in a basket at one time
25.
109
How long do you have to drop 25 tenders
30 seconds
110
Which dryers do you drop tenders in?
F1, F2, F3
111
What is the shake time for tenders?
3:15 & 2:00
112
What is the hold time for tenders?
15 minutes under heat lamp
113
How do you cut chicken fingers
In half lengthwise once then crosswise five times
114
How much breader do you add to the tub after sifting?
1 scoop
115
When saucing fingers what is the max amount you can sauce at a time
15
116
How do you cost fingers and wings in a sauce bucket
Invert bucket over and back twice then swirl once in a circular motion
117
Hold time for traditional wings in wing warmer? Ceramic warmer?
2 hrs hot holding cabinet, 15 minutes under heat lamp only during busy times
118
Finish cook time for traditional wings
1:15 minutes
119
Finish cook time for boneless wings
30 seconds
120
When saucing wings what is the max amount you can put in a bucket at a time?
25
121
What is the temp range for the dryers? What is the ideal temp for oil in the dryers?
345-355; 350
122
Traditional wings should temp out at ___ degrees for __ seconds
185 degrees for 15 seconds
123
Cook time for fresh precook wings?
10 minutes
124
Cook time for boneless
5:15
125
Hold time for boneless in wing warmer? Ceramic warmer?
30 mins in hot holding cabinet; 15 minutes under heat lamp
126
When cooking boneless what is the max amount you can put in a basket
25
127
When saucing boneless what is the max amount you can put in a bucket at one time
25
128
Shake time for boneless
4:45
129
Cook time for fries
4:30
130
Shake time for fries
4:00
131
Hold time for fries
10 minutes under heat lamp
132
Cooked time for grilled cheese?
2:15
133
How to cook grilled cheese?
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
Hold time for kiddie cheese?
None
135
How do you cut a kiddie cheese; grilled cheese?
Crown to heel, diagonally
136
Cook time for cheese bites
3:00 minutes
137
Hold time for cheese bites
10 minutes in hot holding bin
138
How many bags can you cook in one basket at a time?
5
139
Shake time for cheese bites
2:30
140
Cook time for mush
1:35
141
Hold time for mush
None
142
Shake time for mush
1:00
143
How many bags can you cook in a basket at once?
1
144
Cook time for onion rings
1:35
145
Hold time for onion rings
15 minutes under heat lamp
146
Shake time for onion rings
1:00
147
How many bags can you cook in one basket at a time
2
148
Cook time for chips
2:45
149
Hold time for chips
10 minutes under heat lamp
150
Shake time for chips
1:45 then 0:45
151
How many bags can you cook in one basket
4 bags or 20 oz
152
What is the temperature danger zone? Why is it called that? What does ZFL require?
41-135 degrees; foodbourne illnesses grow rapidly in this range. ZFL requires all hot food to be held above 140 degrees
153
What are the substitutions and sizes of each allowed for fries on most popular in so much meals? Which ones require an up charge?
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
What are the substitutions and sizes of each allowed for slaw on most popular and sandwich meals? Which ones require an up charge?
Upcharge: garden/Caesar side salad, Side celery, side rings no sauce, side chips no sauce
No upcharge: Extra fries, extra sauce
155
What are the substitution and sizes of each allowed for froze on a kid emails? Which one requires an up charge?
Upcharge: side celery
No upcharge: slaw, toast, extra sauce
156
What are the standard cleaning and maintenance tools that can be used that are ZFL approved
Nylon or nonabrasive scrub pad and a putty knife
157
How many sets of brooms and dust pans should each store have? What is each set for?
One set labeled front of house, one set labeled back of house, one set labeled for outside
158
How often should you change out your sanitizer buckets and towels in the kitchen and cashier alley
When excessively cloudy or soiled or every four hours
159
How often should the timers be cleaned?
Continuously every four hours
160
How often should the raw tender pan be washed, rinsed, and sanitized
Every shift change
161
When should you drain the liquid from the Raw pan of tenders?
After every three uses
162
How hot should the water in the four comp sink be before washing and rinsing dishes
110 degrees for dishwashing water; 110-130 in rinse sink
163
Breading in the bus tub should be thrown away after how many hours
Every 4 hours
164
How hot should be sanitizer water be in the 4COMP sink?
Temp between 80-90 degrees
165
What is each side of the sink used for. How do you wash dishes
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
How far off of the ground does everything have to be?
6 inches from the floor
167
Shelving racks in the fry freezer should be how far above the bottom?
2 inches
168
What range should the fry freezer temp at
0-10 degrees
169
What range should the tempering freezer be at
8-12 degrees
170
What range should the walk-in cooler be at
34-38 degrees
171
What range should the walk-in freezer be at
0 or below
172
How often should you filter the fryers? When?
Post rush, closing
173
How long does it take for all equipment to reach ideal temp?
Approx. 15 minutes
174
Explain the filtering process
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
How far in advance must you post a sign if you were closing early
A week
176
What is the difference in a side and basket of celery
Side = 10 sticks and one sauce, basket 20 sticks, two sauces
177
What are the four sizes of fries we have?
3oz, 5oz, 8oz, 10oz
178
How many chips come with the Buffalo Chip and dip
10 ounces
179
Can someone substitute an appetizer for the fries
No
180
How much filter powder do you use for each fryer
6 ounces for F1, F3, F2 and W2 reheat; 12 ounces for F1 And W1
