Hot Cook- Equipment And Smallwares

Question 1

Flat grills and fryers calibrated at

Answer 1

350 degrees

Question 2

Fryer _____ always used and calibrated

Answer 2

Timer

Question 3

At closing wells should be filled with water at what degree of the water

Answer 3

180-190degrees

Question 4

Hot foods maintained at ___in food warmer and on buffet

Answer 4

150

Question 5

Heat lamps are required over what foods

Answer 5

Fried foods and carving station

Question 6

All buffet pans and utensils should be changed when

Answer 6

After lunch rush
Before dinner rush
After dinner rush

Question 7

Utensils should be changed at least

Answer 7

4x per day

Question 8

Soiled and food cakes utensils are changed out-

Answer 8

Immediately

Question 9

Mac and cheese, mashed potatoes, soups, gravies, cheese sauce, scrambled eggs, and enchiladas utensils are changed-

Answer 9

Every time pan is changed out

Question 10

All promotional items be available within how many minutes. All other items be available within how many minutes

Answer 10

5

15

Question 11

Bone in catfish served in a

Answer 11

Half pan size or larger

Question 12

Pizza is served on

Answer 12

Solid, round s.s. Pan

Question 13

Meat items served only on a

Answer 13

Two thirds size pan except for fried chicken

Question 14

Fried chicken pans

Answer 14

2 1/2 “ deep

Question 15

Pans deeper than 4”

Answer 15

Are never used on the bar for serving

Question 16

Shallow pans are used at? For what purpose?

Answer 16

Opening, slowdowns, and closing

To help maintain food temperature and quality

Question 17

What kind of pan for pot roast

Answer 17

Full size pan

Question 18

All fried foods except fried chicken are served in

Answer 18

1 1/4” deep pans