Hot Cook Proteins Flashcards
Shelf life for all prepped bone in chicken when covered in cooler
24 hours
Internal temperature of cooked bone in chicken is
170°F
How long is cooked golden roasted chicken or whole cooked rotisserie chicken kept covered in food warmer up to
One hour until serving
How is rotisserie chicken served
It is quartered
How is golden roasted chicken before serving
Browned in impinger or Pizza oven before serving
Shelflife of rotisserie chicken or golden roasted chicken on display is
30 minutes
Rotisserie chicken, golden roasted chicken, and bone in chicken are served
In a single layer in the pan never stacked
What meat is used to prepare Bourbon Street chicken
Raw chicken thigh meat or thigh strips one by one pieces
How much bourbon street chicken cooked at a time
2 1/2 pounds or one crock
What is Bourbon Street chicken cooked on
A flat grill or in a wok Never in a skillet
What is the cook time for Bourbon Street chicken
12 minutes on a grill or 6 to 8 minutes in a wok
What is Bourbon Street chicken top with just before serving
Half spoonful of hot teriyaki sauce
How is pot roast gravy made
Made from pan gravy mixed with enough brown gravy to make 4 quarts mixture must be no more than 3/4 pan gravy and at least 1/4 of fresh prepared brown gravy
What is the shelf life of bourbon street chicken on display
One hour
What is a full size pan of pot roast
Two whole roast steam vegetables (1 crock potatoes, 1/2 crock of carrots, 1/2 crock of celery, 1/2 crock of onion) 4 cups of brown gravy mixture
Shelflife of pot roast on display
Three hours
How often is fried chicken breading sifted and water change in dipping bucket
After every case Of chicken
How often is all breadings discarded
Every four hours and at the end of day
All breadings and batters should be
Covered when not in use
For fried chicken, wings are
Tucked After breading
Shelflife for Raw breaded chicken
Five minutes
When frying chicken
Timer is set first then chicken is drop in the fryer
Breaded chicken pieces drop in to fryer in this order
Thighs skin down, legs, breast, and wings
Shelflife of prep, Uncook meatloaf covered in cooler is
24 hours
Meatloaf is baked with
Seam side down on grate on baking pan, covered with fourth size pan
Meatloaf is top with
Enough topping to cover the top
Meatloaf is slice —— down the middle and then —— times across the width for a total of —- pieces
Lengthwise
6
14
Shelflife of baked meatloaf
Two hours
Pagoda item served in
Skillet or woks not pans
Smoker preheated to—- before use
225 degrees
Smoke and times/temp for brisket and Boston butt
10 hours
Smoke and times/temp for spare ribs
4.5 hours / 180 degrees
Smoke and times/temp for baby back ribs
3 hours/180 degrees
Smoke and times/temp for turkeys
4 hours/170 degrees
Smoke and times/temp for chicken
3 hours/ 170 degrees
Smoked product are served
Immediately or wrapped tightly in plastic wrap
Shelf life of smoked brisket
4 hours
Shelf life of smoked pulled pork bbq
1 hour
Shelf life of smoked of pork ribs
30 mins
Shelf life of smoked turkey
4 hrs
Shelf life of smoked chicken
30 mins
Leftover smoked turkey is used with in
24 hours
Whole smoked chicken wrap tightly and held in food warmer cut and serve with in
Four hours
Leftover smoked chicken with in the shelf life is pulled from bone and used within
24 hours
Leftover smoked pork and beef products are chilled to —- degrees within —-hours
40 degrees
4 hours
Leftover smoked pork and beef is used
Within 24 hours
Leftover brisket is reheated in steamer to —- degrees and then in smoker to ——- degrees
150
165
Leftover pork butt is reheated in smoker to —— degrees must reach 165 in —- hours
165
2 hours
Baked potatoes washed
In hot water and dried before wrapping shiny side out
Potatoes baked at —— degrees or —— degrees for 1-1.5 hours
400
325
Shelflife of baked potatoes
Two hours
How much sliced potatoes for mashed potatoes are Steam for in what pan
12 pound. 30 minutes. Full size perforated pan
For mashed potatoes, seasoning Mixture is heated in steamer to what degree
165°F
How is mashed potato made from steam potatoes
2 to 3 minutes on high with wing whip, heated seasoning pouch added mix for one minute on low then mix for one min on high
Shelflife of mashed potatoes
One hour
All All steam vegetables gets a tablespoon
Vegetable seasoning
Golden corral beans seasoning is used in
Green beans, southern style beans, southern style cabbage, green bean casserole, turn up greens and frozen spinach
To maintain hot temp of fresh steak vegetables on the bar
No more than 1” of water may be added to it
Shelf life of beans
4 hours
Shelf life of cabbage and carrots
1 hour on display 3 hours in warmer
Shelf life of corn
1 hour on display 2 hours in warmer
Shelf life of all gravies
4 hours
Shelf life of casseroles
Mac n cheese, cornbread stuffing, broccoli and rice, pasta bake, sweet corn pudding, creamed spinach
3 hours
Steam corn on the cob cooked with
1 tbsp salt and 4 oz of block margarine
Grill corn on the cob
Flame broil or steamed. Season with butter flavored cooking oil and bbq seasoning
Soup pots are sprayed with non stick oil to prevent
Ring from forming around pot edge
Soups are displayed in pots
Without lids
Reconstitute soup by
Adding 1/4 of water
Shelf life of soup
4 hours
Soup temp
Maintained at 160
Pizza dough thawed out room temperature for
30 min
Shelf life for raw topped Pizza on rack/cooker
One hour
How long is Pizza baked for
6-8 min at 500 in reg pizza oven
5 min 475 in impinger
Fresh pizza =
8 equal slices
All fried food drained for
10-30 seconds
