Cold prep

Question 1

Shredded cheese

Answer 1

1/16” x 3/16” x 2-3” Fresh color. No discoloring. Evenly shredded, loose, slightly moist not dry.

Question 2

Shredded Parm

Answer 2

3/32” x 3/4-1” White shreds, no discoloring. Evenly shredded, loose, and slightly moist not dry.

Question 3

Grated parm

Answer 3

White in color, no discoloring. Soft, powdery, and no clumps.

Question 4

Bleu cheese dressing

Answer 4

WBSOG
White with visible bleu cheese. 1/4” x 1/4” chunks of bleu cheese, creamy and chunky. Strong bleu cheese with sour cream, onion and garlic.

Question 5

Ranch

Answer 5

WZBOG
Creamy white with visible herbs. Smooth, light consistency. Zesty buttermilk, onion and a hint of garlic.

Question 6

Caesar

Answer 6

WZCGA
Off white with visible black pepper and parm cheese. Heavy creamy consistency slightly grainy texture. Zesty with cheese, garlic and a hint of anchovy.

Question 7

Thousand Island

Answer 7

STGROR
Pale salmon with visible relish. Medium consistency, slightly chunky. Tomato, green and red pepper, and onion with slight sweetness from the relish.

Question 8

Honey Mustard

Answer 8

YMHA
Light yellow with specks of paprika. Creamy and smooth. Good mustard and honey flavor with a hint of apple.

Question 9

Italian

Answer 9

GZHOBG
Golden with visible herbs. Medium consistency, not separated. Zesty sweet honey flavor with basil, oregano, and garlic.

Question 10

Bleu cheese crumbles

Answer 10

1/4” x 1/4” crumbles portioned 1 oz. Rich bleu cheese flavor.

Question 11

Salad Greens

Answer 11

1” x 1” chop. Good mix of colors. Crisp and cold. Dry, no browning. Yield = 68# (really 67.5)

Question 12

Caesar Greens

Answer 12

1” x 2-3” cold and crisp. Light green color. No browning. Dry. Yield = 24#

Question 13

Chopped Eggs

Answer 13

1/2” x 1/2” firm whites and yolks. Fresh smell. No grey.

Question 14

Sliced red onions

Answer 14

1/4” x 2-3”. Bright purple skin. Strong onion flavor. Intact.

Question 15

Sliced tomato

Answer 15

1/4” x 2-3”. Bright red, no bad spots. Fresh tomato flavor.

Question 16

Mild sauce

Answer 16

Light orange, thick and creamy. Blended butter base, good spice and garlic flavor.

Question 17

Hot sauce

Answer 17

Bright orange, visible pepper. Medium creamy consistency. Blended butter base, good spice. Jalapeño and garlic flavor.

Question 18

Blossom sauce

Answer 18

Salmon with visible chili powder. Thick heavy consistency with grainy texture. Zesty with flavor of ground chili, slight heat from Cayenne.

Question 19

Celery sticks

Answer 19

1/2” x 4”. Light green. Stored in water. No browning.

Question 20

Tartar sauce

Answer 20

Pale yellow, visible relish. Medium consistency, chunky texture. Dill and lemon flavor with sweet zest from relish.

Question 21

Creole Mustard

Answer 21

Light tan with visible mustard seeds. Slightly grainy. Creole mustard with a hint of lemon.

Question 22

Blossom prep

Answer 22

3 1/4” min. Bright white, well iced. No skin, no clear petals.

Question 23

Onion petals

Answer 23

1/4 - 1/2” x 2-3”. Separated. 3 lbs per recipe.