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Golden Corral Certification Training > Hot Cook Proteins > Flashcards

Hot Cook Proteins Flashcards

1
Q

Shelf life for all prepped bone in chicken when covered in cooler

A

24 hours

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2
Q

Internal temperature of cooked bone in chicken is

A

170°F

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3
Q

How long is cooked golden roasted chicken or whole cooked rotisserie chicken kept covered in food warmer up to

A

One hour until serving

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4
Q

How is rotisserie chicken served

A

It is quartered

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5
Q

How is golden roasted chicken before serving

A

Browned in impinger or Pizza oven before serving

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6
Q

Shelflife of rotisserie chicken or golden roasted chicken on display is

A

30 minutes

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7
Q

Rotisserie chicken, golden roasted chicken, and bone in chicken are served

A

In a single layer in the pan never stacked

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8
Q

What meat is used to prepare Bourbon Street chicken

A

Raw chicken thigh meat or thigh strips one by one pieces

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9
Q

How much bourbon street chicken cooked at a time

A

2 1/2 pounds or one crock

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10
Q

What is Bourbon Street chicken cooked on

A

A flat grill or in a wok Never in a skillet

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11
Q

What is the cook time for Bourbon Street chicken

A

12 minutes on a grill or 6 to 8 minutes in a wok

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12
Q

What is Bourbon Street chicken top with just before serving

A

Half spoonful of hot teriyaki sauce

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13
Q

How is pot roast gravy made

A

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

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14
Q

What is the shelf life of bourbon street chicken on display

A

One hour

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15
Q

What is a full size pan of pot roast

A

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

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16
Q

Shelflife of pot roast on display

A

Three hours

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17
Q

How often is fried chicken breading sifted and water change in dipping bucket

A

After every case Of chicken

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18
Q

How often is all breadings discarded

A

Every four hours and at the end of day

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19
Q

All breadings and batters should be

A

Covered when not in use

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20
Q

For fried chicken, wings are

A

Tucked After breading

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21
Q

Shelflife for Raw breaded chicken

A

Five minutes

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22
Q

When frying chicken

A

Timer is set first then chicken is drop in the fryer

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23
Q

Breaded chicken pieces drop in to fryer in this order

A

Thighs skin down, legs, breast, and wings

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24
Q

Shelflife of prep, Uncook meatloaf covered in cooler is

A

24 hours

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25
Q

Meatloaf is baked with

A

Seam side down on grate on baking pan, covered with fourth size pan

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26
Q

Meatloaf is top with

A

Enough topping to cover the top

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27
Q

Meatloaf is slice —— down the middle and then —— times across the width for a total of —- pieces

A

Lengthwise
6
14

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28
Q

Shelflife of baked meatloaf

A

Two hours

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29
Q

Pagoda item served in

A

Skillet or woks not pans

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30
Q

Smoker preheated to—- before use

A

225 degrees

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31
Q

Smoke and times/temp for brisket and Boston butt

A

10 hours

32
Q

Smoke and times/temp for spare ribs

A

4.5 hours / 180 degrees

33
Q

Smoke and times/temp for baby back ribs

A

3 hours/180 degrees

34
Q

Smoke and times/temp for turkeys

A

4 hours/170 degrees

35
Q

Smoke and times/temp for chicken

A

3 hours/ 170 degrees

36
Q

Smoked product are served

A

Immediately or wrapped tightly in plastic wrap

37
Q

Shelf life of smoked brisket

A

4 hours

38
Q

Shelf life of smoked pulled pork bbq

A

1 hour

39
Q

Shelf life of smoked of pork ribs

A

30 mins

40
Q

Shelf life of smoked turkey

A

4 hrs

41
Q

Shelf life of smoked chicken

A

30 mins

42
Q

Leftover smoked turkey is used with in

A

24 hours

43
Q

Whole smoked chicken wrap tightly and held in food warmer cut and serve with in

A

Four hours

44
Q

Leftover smoked chicken with in the shelf life is pulled from bone and used within

A

24 hours

45
Q

Leftover smoked pork and beef products are chilled to —- degrees within —-hours

A

40 degrees

4 hours

46
Q

Leftover smoked pork and beef is used

A

Within 24 hours

47
Q

Leftover brisket is reheated in steamer to —- degrees and then in smoker to ——- degrees

A

150

165

48
Q

Leftover pork butt is reheated in smoker to —— degrees must reach 165 in —- hours

A

165

2 hours

49
Q

Baked potatoes washed

A

In hot water and dried before wrapping shiny side out

50
Q

Potatoes baked at —— degrees or —— degrees for 1-1.5 hours

A

400

325

51
Q

Shelflife of baked potatoes

A

Two hours

52
Q

How much sliced potatoes for mashed potatoes are Steam for in what pan

A

12 pound. 30 minutes. Full size perforated pan

53
Q

For mashed potatoes, seasoning Mixture is heated in steamer to what degree

A

165°F

54
Q

How is mashed potato made from steam potatoes

A

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

55
Q

Shelflife of mashed potatoes

A

One hour

56
Q

All All steam vegetables gets a tablespoon

A

Vegetable seasoning

57
Q

Golden corral beans seasoning is used in

A

Green beans, southern style beans, southern style cabbage, green bean casserole, turn up greens and frozen spinach

58
Q

To maintain hot temp of fresh steak vegetables on the bar

A

No more than 1” of water may be added to it

59
Q

Shelf life of beans

A

4 hours

60
Q

Shelf life of cabbage and carrots

A

1 hour on display 3 hours in warmer

61
Q

Shelf life of corn

A

1 hour on display 2 hours in warmer

62
Q

Shelf life of all gravies

A

4 hours

63
Q

Shelf life of casseroles

Mac n cheese, cornbread stuffing, broccoli and rice, pasta bake, sweet corn pudding, creamed spinach

A

3 hours

64
Q

Steam corn on the cob cooked with

A

1 tbsp salt and 4 oz of block margarine

65
Q

Grill corn on the cob

A

Flame broil or steamed. Season with butter flavored cooking oil and bbq seasoning

66
Q

Soup pots are sprayed with non stick oil to prevent

A

Ring from forming around pot edge

67
Q

Soups are displayed in pots

A

Without lids

68
Q

Reconstitute soup by

A

Adding 1/4 of water

69
Q

Shelf life of soup

A

4 hours

70
Q

Soup temp

A

Maintained at 160

71
Q

Pizza dough thawed out room temperature for

A

30 min

72
Q

Shelf life for raw topped Pizza on rack/cooker

A

One hour

73
Q

How long is Pizza baked for

A

6-8 min at 500 in reg pizza oven

5 min 475 in impinger

74
Q

Fresh pizza =

A

8 equal slices

75
Q

All fried food drained for

A

10-30 seconds

Golden Corral Certification Training (12 decks)

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