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Golden Corral Certification Training > Cold Prep > Flashcards

Cold Prep Flashcards

1
Q

Which chart/form lists proper produce storage temperature?

A

Fruit/ vegetable specification

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2
Q

Time-tagging in cold choice on display is how long?

A

4 hours

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3
Q

What are the 4 hour time constraint products?

A 
Cut melons
Cut tomato’s
Cut leafy greens
Devil egg
Cold proteins
Seafood items 
Pre made salads
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4
Q

Requirements for salad dressing

A

Buffet labels and labeled ladle

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5
Q

Temperature of cold food on buffet bar

A

32•F-40•F

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6
Q

Temperature of cold food in cooler

A

32•F-38•F

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7
Q

Cold bar item that must be pre chilled

A 
Canned fruit
Coleslaw dressing
Cooked macaroni
Devil eggs
Fresh cut fruit
Hard boiled eggs
Cooked potatoes
Sour cream 
Relish
Dressings
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8
Q

Lemon wedges are:

A

Served at all times on cold choice bar (never on the line)

Six wedges per lemon

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9
Q

What’s the max hour of cold food on the bar when using time as safety control rather than temperature.

A

4 hours

Even if the shelf life is longer

If less do not exceed shelf life.

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10
Q

U.S. No.1 or 2
60-100 count
NW Norkota/ Burbank russet
Idaho. WA. OR. Montana

This type of potato used for

A

Mashed potato or potato chips

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11
Q

Ingredients for made from scratch

A

Needs to b chilled before mixing

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12
Q

Made from scratch salads and melons needs to be chilled at ____before placing on the bar

A

40•F

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13
Q

US No.1
60-100 count
From the NW

Potatoes used for

A

Baked potatoes

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14
Q

Potatoes prepped:
Not peeled
Sliced at 1/16” thick
Stored refrigerated covered in cold water

A

Potato chips

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15
Q

A properly peeled potato for mashing

A

Majority peeled/ eyes removed.

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16
Q

Potatoes

Sliced/ peeled @ 3/16”
Stored refrigerated in 13lb batches
Cover in cold water

A

Potatoes for mashing

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17
Q

Step 1 of product cycle

A

Inventory to order

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18
Q

Step 2 of product cycle

A

Ordering and receiving

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19
Q

Step 3 of product cycle

A

Rotation and storage (bulk)

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20
Q

Step 4 of product cycle

A

Inventory and production

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21
Q

Step 5 of product cycle

A

Rotation and storage (prepped)

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22
Q

Step 6 of product cycle

A

Transfer to sales area

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23
Q

Step 7 of product cycle

A

Products sold and consumed

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24
Q

Under which step of product cycle does preparing recipes fall under

A

Step 4 inventory and production

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25
Q

How many products to be displayed in produce display cases?

A

8 different varieties of alternating colors

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26
Q

Products sensitive to ethylene

A

Lettuce, broccoli, carrots, cucumbers

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27
Q

Labels placed individually or collectively within ____ ft of where product is display

A

5 ft

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28
Q

Food and beverages needs to be

A

Labeled with nutritional info required by law

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29
Q

New 4 hour cycle starts only when

A

An entirely new pan with new product is displayed with a new utensil

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30
Q

Original 4 hour time limit stays in effect even when

A

Pan is replenished.

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31
Q

Time tagging must include what information

A

Start time

End time

32
Q

Which chart or form states the type of vehicle required for all produce deliveries

A

Fruit/vegetables specification chart

33
Q

What step is the blue sheet used in the produce cycle

A

Step 2 ordering and receiving

34
Q

At what size blade do we use for onion straws/potato chips

A

1/16

35
Q

Keeps my produce at proper temperature, biggest factor in maintaining quality. Fruit and vegetables specification chart shows suggested storage temperature. What step is this in the produce cycle?

A

Step 3

Rotation/ storage (bulk)

36
Q

What size blade for sliced tomato for sand which toppings

A

1/4”

37
Q

What’s size blade for slice squash/zucchini for hot bar

A

3/8”

38
Q

Onion/green peppers strips cut at

A

1/2”

39
Q

Lettuce and salad mix cut by

A

1 x 1

40
Q

Broccoli and cauliflower for cold bar cut at

A

1”

41
Q

Broccoli for steaming is cut no more than(length)

A

3”

42
Q

Broccoli for steaming in width

A

1/2”

43
Q

Watermelons cut at

A

1 1/2- 2” no rinds

44
Q

What items are time tagged when placed on the buffet bar. Must be used or discarded within ___ hours

A 
Cut,displayed melons
All cut tomatoes 
Cut leafy greens
Devil eggs
Cold protein
Seafood items

4 hours

45
Q

What is food temperature danger zone

A

41•-135•F

46
Q

Fresh produce immersed and washed in cold victory water for at least 1 min to prevent cross contamination except for?

A

Potatoes for baked potato, mash potatoes, potato chips

47
Q

All cold and prepped products should be labeled with-

A

Prep date and used by date

48
Q

What produce are stored at room temperature?

A

Uncut tomato, bananas, potatoes, onions.

49
Q

Shelf life of made from scratch salad dressing

A

7 days

50
Q

Shelf life of premise salad dressing

A

6 months unopened/ refrigerated

7 days once’s opened, crocked and refrigerated

51
Q

Shelf life of all prepped cold bar veggies (except lettuce,spinach, leafy)

A

2 days

48 hrs

52
Q

Shelf life of made from scratch chicken salad/ broccoli salad- mayo based

A

Same day- if mixed

2 days- prepared but not mixed

53
Q

Shelf life of pre made macaroni and potato salad

A

35 days unopened and refrigerated

2 days once’s opened and crocked

54
Q

Shelf life of prepared salads

A

2 days

55
Q

Shelf life of fully prepared purchased products that’s been opened

IE olives, cheese, pickles

A

7 days

56
Q

Where must time tags be placed?

A

Back of container out of guest view

57
Q

Prepping cauliflower florets for steaming

cut at ___”
With a ____” stem

A

2” with 1” stem

58
Q

How many grapes per stem

A

2-6

59
Q

How to prep crabmeat for seafood salad

A

Drained, squeezed, broken by hand

60
Q

Prepping lettuce ratio

___ case of iceberg lettuce to ___ heads of romaine lettuce

A

1:2

61
Q

Wash hands every ___mins for ____ secs

A

20

62
Q

Produce properly stored at least how many inches off the floor in cooler?

A

6”

63
Q

How often do you test cold victory for proper calibration

A

Once

64
Q

The recommended titration of victory water

A

60-80 ppm

65
Q

How long is mushroom rinsed in victory water in a colander for before slicing

A

30 secs

66
Q

How long is strawberry, in a colander rinsed in victory water for

A

I minute

67
Q

Which color cutting board when preparing fruits and vegetables

A

Green

68
Q

Shelf life of devil eggs

A

2 days refrigerated

69
Q

Shelf life of displayed devil eggs

A

4 hours

70
Q

All pre made items are prepped-

A

Out of view of guests

71
Q

All sliced items are ____thick

With the exceptions of onions for onion straws, potatoes for chips)

A

3/16

72
Q

Shelf life of prepped leafy greens/ hot bar greens

A

Same day

73
Q

Shelf life of any fruit salad with bananas

A

4 hours

74
Q

Shelf life of all fruit salads except apple salad without bananas is

A

Same day

75
Q

Shelf life of apple salad

A

4 hours

76
Q

All required prepared salad is served with

A

10” salad shovel

Golden Corral Certification Training (12 decks)

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