Level 6 Flashcards

1
Q

Four essentials of cooking

A

Proper Toast bun
Salt properly
Turn on time
Pull on time

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2
Q

Before being on a skill position what must you do?

A

Wash hands and do the 5 step

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3
Q

How often do you change gloves

A

Every 2 hours

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4
Q

Before throwing meat how long before should you put buns down?

A

1 minute

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5
Q

How high should salt shaker be?

A

8 inches above the meat

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6
Q

How do you know when the meat is ready to turn?

A

When it’s bubbly and bloody on the top

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7
Q

How do you know when the burger is ready to be pulled?

A

When the party sweats fatty juices on the spatula when tilted

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8
Q

What is the ratio of cheese fold?

A

1/5 cheese fold

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9
Q

Where do you apply onion on a 3x3 and double double?

A

On the second patty

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10
Q

Where do you apply onion on a 4x4?

A

On the third patty

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11
Q

How often should you turn your onion?

A

Ideally after you pull your fourth row

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12
Q

What is the purpose of capping burgers right away?

A

To hold in the juices and heat

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13
Q

What temp must the meat be at? (Minimum)

A

165

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14
Q

What’s the importance of scrapping?

A

So that the next row seals to the grill and cooks properly

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15
Q

What is the importance of using two hand in the grill scraper?

A

To prevent strain and injury

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16
Q

What time do you pull a hamburger?

A

3:30

17
Q

What time do you pull a burger with cheese?

A

4:15

18
Q

When animal style what do you do as the cook?

A

Add fried mustard to the pattys and put on grilled onion

19
Q

When well done how much more time does the patty cook?

A

15 more seconds on the first side

30 more seconds on the second side

20
Q

How to cook a grilled cheese?

A

2 slices of cheese
25 seconds on first side
20 seconds when capped

21
Q

When making a grilled cheese what onions is the cook in charge of?

A

Only grilled onion

22
Q

How often do you sharpen grill scrapers?

A

At least once a week

23
Q

How often do you sharpen spatula

A

Ideally twice a week

24
Q

What is the temperature range of the board?

A

33-41 degrees

25
Q

What is the time range for turning burgers?

A

45 seconds to 1:15

26
Q

What is the temperature of the grill?

A

350

27
Q

What is the temperature of the bun side?

A

400

28
Q

How do you do an extra cheese?

A

Put on the grill by itself and fold it after you pull it off the grill? (Put it on the grill for like 5 seconds then pinch and tuck on the patty)

29
Q

Where do you put additional sauces?

A

Ketchup and mustard on top buns

30
Q

What is your Rhythm?

A

Turn cheese onion and cap
Scrap
Throw
Pull