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roadhouse > grill station > Flashcards

grill station Flashcards

0
Q

How many ounces is petite sirloin

A

6oz

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1
Q

How many ounces is petite sirloin for salads

A

4oz

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2
Q

How many ounces is top sirloin

A

9oz

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3
Q

How many ounces is filet

A

6oz

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4
Q

How many ounces is ribeye

A

14oz

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5
Q

How many ounces is New York

A

12 oz

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6
Q

How many ounces is Jim beam ribeye

A

18 oz

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7
Q

How many ounces is rh broil

A

6oz

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8
Q

How many ounces is rh broil

A

9oz

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9
Q

How many ounces is bison rib eye

A

12 oz

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10
Q

How long and what temperature do you cook rice pilaf

A

45 minutes at 350’

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11
Q

How long and what temperature do you cook bakers

A

60 minutes at 375’

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12
Q

How long and what temperature do you cook sweets

A

75 minutes at 375’

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13
Q

If a manager or expo ask for an ETA for a specific table, what are they asking for

A

How long before the food is ready for the table- estimated time if arrival

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14
Q

If an appetizer chit is hanging longer than 8 minutes, what should you do

A

Find out how much longer and let a manager and the server know the status of the chit

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15
Q

Who on the line should the server talk to if they think a food item is not cooked to standard

A

The expo. All communication for the line goes through the expo. If an expo is not present , speak to the window cook

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16
Q

How should a cook respond to a server when they request something

A

If it is something small like a side sauce, give it to them and remind them to ring it in. if it is a larger item such as an entree, tell them to ring them in

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17
Q

What does “wait for grill” stand for

A

Phage item ready at the same time as the grilled items on the chit

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18
Q

What does 1st stand for

A

Prepare item immediately and place in the window

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19
Q

What does “ call back” stand for

A

Call back is when the line cooks repeat back an item called for by the window or grill

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20
Q

What does the following mean on a chit

Dry

A

Plain, no sauce or butter on the item

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21
Q

What does the following mean on a chit

Extra

A

More than the usual portion of an item

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22
Q

What does the following mean on a chit

Side

A

Put requested item in a container on the side

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23
Q

What is the ideal ticket time for a chit to be competed and in the window
Express lunch

A

6 to 10 minutes

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24
Q

What is the ideal ticket time for a chit to be competed and in the window
Lunch

A

8 to 12 minutes

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25
Q

What is the ideal ticket time for a chit to be competed and in the window
Dinner

A

15 to 18 minutes

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26
Q

All steaks with 2 sides are served on a large oval plate

A

True

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27
Q

What steak is seasoned with Mediterranean seasoning

A

Bison rib eye

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28
Q

What items are served on a bed of rice pilaf

A

Mesquite grilled shrimp
Grilled chicken
Chefs vegetable

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29
Q

What is the portion for a side of sautéed mushrooms or sautéed onions

A

3 oz

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30
Q

What is the portion for half an order of wings

A

.5 Pound or 1 bag

31
Q

Sweet potatoes larger than how many ounces must be cut in half

A

20 oz

32
Q

What is the temperature danger zone

A

41’ to 135’

33
Q

What kind of wood is used on the grill

A

Mesquite

34
Q

What kind of butter is brushed on all seafood items

A

Garlic butter

35
Q

How much roadhouse grill steak seasoning is used on a grilled item

A

1 teaspoon

36
Q

Why is grill organization important

A

To keep the items you are cooking organized
To prevent cross contamination
To cook items to the proper temperature

37
Q

How many crispy chicken pieces in an order of

Kid crispy chicken

A

6

38
Q

How many crispy chicken pieces in an order of adult crispy chicken

A

12

39
Q

How many crispy chicken pieces in an order of

Lunch crispy chicken

A

6

40
Q

How many crispy chicken pieces in an order of

CA crispy chicken salad

A

6

41
Q

How many crispy chicken pieces in an order of

Lunch crispy chicken salad

A

3

42
Q

What does FIFO stand for

A

First in first out

43
Q

What does 86d mean

A

Completely out

44
Q

What does on the fly mean

A

Prepare as quick as possible

45
Q

Temperature description

Rare

A

Cold, red center

46
Q

Temperature description

Medium rare

A

Warm red center

47
Q

Temperature description

Medium

A

Hot pink center

48
Q

Temperature description

Medium well

A

Losing pink but juicy

49
Q

Temperature description

Well

A

Not pink but tender

50
Q

What does butterfly mean

A

Cut the steak down the middle lengthwise to open up and cook

51
Q

What does Pittsburgh mean

A

Charred on the outside and cooked to temperature on the inside

52
Q

What items are cooked with Cajun seasoning

A

Cajun burger
Cajun chicken sandwich
Salmon Caesar

53
Q

What is the portion size for

Half order of baby back ribs

A

Half rack

54
Q

What is the portion size for

Full order of baby back ribs

A

Full rack

55
Q

What is the portion size for

Add ribs

A

Half rack

56
Q

What is the portion size for

Kids ribs

A

1/4 rack

57
Q

What is the portion size for

Bison ribs

A

4 bones

58
Q

What is the portion size for

Ribs in a little less combo

A

3 bones

59
Q

How many ounces in the following

Chicken salad

A

6 oz

60
Q

How many ounces in the following

Tri tip salad

A

4 oz

61
Q

How many ounces in the following

A little less bourbon tri tip

A

8 oz

62
Q

How many ounces in the following

Bourbon tri tip

A

10 oz

63
Q

How many ounces in the following

Prime rib combo

A

8oz

64
Q

How many ounces in the following

Regular prime rib

A

10 oz

65
Q

How many ounces in the following

Cowboy cut prime rib

A

16oz

66
Q

What items are automatically served with chipotle mayo

A

Cajun burger

Cajun chicken sandwich

67
Q

Bacon cheese burgers receive how many pieces of bacon placed on top of the what

A

2 slices of bacon on top of the cheese

68
Q

True or false

The grill cook is in charge of the line when manager is not present

A

False

69
Q

True or false

Entrees are never served on a small oval plate

A

True

70
Q

True or false

Line checks are completed once a day

A

False

71
Q

True or false

It is against company and health department policy to eat on the cook line

A

True

72
Q

True or false

Re-cook tickets must be cooked immediately

A

True

73
Q

True or false

Having a sense of urgency is not important to the grill station person

A

False

74
Q

True or false

Towels must be kept in the sanitizer bucket when not in use

A

True

roadhouse (14 decks)

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