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Kitchen > Pantry Basics > Flashcards

Pantry Basics Flashcards

0
Q

Where should you store knives?

A

Only on the wall- mounted knife holders. (Do not leave on cutting boards table tops between equipment or under microwaves.)

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1
Q

What hand do you wear a cutting glove on?

A

The opposite of the one holding the knife

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2
Q

What should you use instead of a knife to open bags?

A

A bag cutter

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3
Q

If a knife falls out of your hand what should you do?

A

Let it fall and get the hell out of the way

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4
Q

What color utensils should be used only when using shellfish?

A

Blue

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5
Q

What is the FICO method?

A

To keep food fresh always use the oldest product first First In First Out

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6
Q

What should the product temp. Be?

Lobster tail
A

145F

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7
Q

What should the product temp. Be?

Small P&D shrimp, all tilapia

A

150F

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8
Q

What should the product temp. Be?

 Baked potatoes
A

185F

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9
Q

What should the product temp. Be?

Everything else?

A

165F

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10
Q

Fryers should be set at what temp?

A

350F

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11
Q

How many shakes of salt for fries should be used for One order?

A

2

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12
Q

How many shakes of salt for fries should be used for 1/4 bag?

A

6

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13
Q

How many shakes of salt for fries should be used for 1/2 bag?

A

12

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14
Q

French fries, chips, croutons, and green vegetables should only be cooked in which fryer? (This fryer contains the newest oil and is directly next to the pantry reach in.)

A

Fryer 1

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15
Q

Where should everything besides croutons fries chips and green vegetables be fried?

A

Fryer 2

16
Q

At what temp should the Lincoln/ Blodgett conveyer ovens be set ?

A

500F

17
Q

What temp should the turbo Chef conveyer oven be set ?

A

450F

18
Q

Never put more than how many shrimp in a silicone cup at one time?

A

6

19
Q

Fish and shrimp have two different cook times therefore you should never what?

A

Never Send them through the conveyer oven on the same pan

20
Q

Use what to get hot pans out of the conveyer oven?

A

Pan grippers

21
Q

When cooking fries the weight shown below frozen converts to how much cooked?

7.5 oz frozen

A

6 oz cooked

22
Q

When cooking fries the weight shown below frozen converts to how much cooked?

4.5 oz frozen

A

3 oz cooked

23
Q

Never cut flatbread on the black serving boards where should you cut them?

A

Directly on a cutting board

24
Q 
Ruby Tuesday seasoning
Rib seasoning 
Kosher salt 
Garlic salt (pantry only) 
Should be in what color shaker ?
A

Rose color shaker

25
Q 
Cajun seasoning
GSP seasoning 
Red chili rub (pantry only) 
Lemon Rosemary crusting (pantry only)
Sesame seeds (pantry only) 
Should be in what color shaker?
A

Yellow shaker

26
Q

The powdered sugar ( pantry only) should be in what color shaker?

A

White shaker

Kitchen (5 decks)

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