Prep and Food Safety

Question 1

What is the procedure for prepping 1 batch of cinnamon twists?

Answer 1

Wash & sanitize hands. Place 3 oz. of cinnamon sugar in a multi-purpose bag, fill measuring cup with 4 oz. of twist pellets. Then place in fry basket, fry for 45 sec., drain for 10 sec., pour in bus tub, immediately pour into multi-purpose bag, twist bag and gently shake. Portion out 1.3 oz. per twist bag. 24 hour hold time.

Question 2

What is the hold time for the following after prepped: Beef, Beans, Red Sauce, Jalepeno Sauce, and Potatoes?

Answer 2

Beef = 4 hours
Beans = 4 hours 
Red Sauce = 8 hours
Jalepeno Sauce = 8 hours
Potatoes = 2 hours

Question 3

What is the correct procedure for prepping 3 batches of pico de gallo?

Answer 3

Wash & sanitize hands. Chop 2 bags of cilantro to 1/8” pieces, drain 1 tray of tomatoes for 15 sec., pour into 6” deep mixing bin, fill yellow measuring cup with onions twice and pour into mixing bin, add the 2 bags of chopped cilantro, add 3 packets of pico de gallo dressing. Mix with rubber spatula. Transfer to a 4” deep bin with a false bottom and label with 24 hour hold time.

Question 4

Which ingredients on the dry well should be double panned?

Answer 4

Red Sauce and Nacho Cheese.

Question 5

What is the minimum temperature when pulling items out of the rethermalizer?

Answer 5

165 F

Question 6

Describe the pan that only beef may be held in?

Answer 6

Only beef should be placed in the 1/3 pan that has the holes at each corner.

Question 7

How do you prep 1 batch of pico de gallo?

Answer 7

Wash & sanitize hands. Chop 2/3 bag of cilantro to 1/8” pieces, drain 1 tray of tomatoes for 15 sec., pour 2 full yellow measuring cup of tomatoes into mixing bin, fill yellow measuring cup with onions to the O line and pour, fill yellow cup with cilantro to the cilantro line, add 1 packet of pico de gallo dressing. Mix with the rubber spatula. Transfer for 4” pan with false bottom. 24 hour hold.

Question 8

What is the fry time, drain time, and hold time for Chalupas?

Answer 8

:55 sec. fry time, :30 sec. drain time, and 15 minute hold time. (EVO 30 minutes)

Question 9

What is the correct End of Day procedure for lettuce?

Answer 9

Remove pan from cold line and discard all remaining ingredients, remove storage bin from reach in, place open bag into a multi-purpose bag removing excess air and close bag tightly with a knot, place in a bus tub and label with 12 hour expiration time, place bus tub into walk in.

Question 10

What is the correct closing carryover procedure for beef?

Answer 10

Look for correct procedure: 1 1/2 hold time, 1/6 pan, 3 false bottoms, single bag, 3 bus tubs of ice, water to below knots, 45 minutes, place in bus tub alternating racks direction, five racks per bus tub.

Question 11

What is the heating time and hold time for taco shells?

Answer 11

3 hours heating time and 12 hours hold time.

Question 12

What is the correct prep procedures for pizza sauce?

Answer 12

Wash & sanitize hands. Take oldest bag of Pizza sauce using FIFO, take four 1/6 pans, double bag each pan with multi-purpose bags, pour 25 oz. of pizza sauce into each pan, tie the bags and label the bus tub with 5 day hold time.

Question 13

What is the thaw procedures for Guacamole?

Answer 13

Place bags in rack. 24 hours thaw, 5 day total hold. Use thaw rack. Hold time is 8 hours on the line.

Question 14

What is the correct opening carryover procedures for beans?

Answer 14

Temp bag. Must be 40 or below. Place in 2nd heat bag. Heat bag for 30 minutes, check temp at 165, mix 1 carryover bag of beans with 1 fresh batch.

Question 15

How many ounces of chips is portioned on a bag of nachos? Nachos Supreme? Nachos Bellgrande?

Answer 15

Nachos = 1.5 oz.
Nachos S. = 1.5 oz.
Nachos B. = 3.0 oz.

Question 16

You are pulling 3 bags of Beef and 4 bags of Nachos Cheese from the rethermalizer. How many bags will you temp?

Answer 16

2

Question 17

How much water do you use to prep 1 batch of Red Sauce?

Answer 17

2 quarts.

Question 18

When heating carryover Cinnamon Twists, what is the ready time in the heated cabinet?

Answer 18

30 minutes.

Question 19

What is the correct temperature of the Fryer oil?

Answer 19

350 F =/- 5 F

Question 20

One cycle of Tetley tea makes 3 gallons =. How much sugar do you portion for sweet tea?

Answer 20

63 oz.

Question 21

What is the emergency thaw procedure for Flatbread?

Answer 21

Remove bags from box, place bags in dry storage, do not stack, 4 hour thaw-time, 5 day hold (including 4 hour thaw)

Question 22

What is the correct hand washing procedure?

Answer 22

Warm water. soap, wash for 20 sec., dry hands, use towel to turn off water and apply sanitizer.

Question 23

What is the correct prep procedures for prepping 1 batch of nacho chips?

Answer 23

Wash & sanitize hands. In walk-in, separate chips that are stuck together and place in 9-inch deep bin, fill a 1/6 pan with chips (approx. 1 ilb), pour in fry basket, fry for 55 sec. while moving lid up and down, drain for 30 sec., pour chips into 6-inch deep salting bin, salt by using sprinkle, sweep and toss method, salt second time. Pour chips into display pan and label with 24 hour hold time.

Question 24

What is the fry time for Pizza Shells?

Answer 24

40 sec.

Question 25

After frying, pizza shells should drain for how many seconds?

Answer 25

50 sec.

Question 26

Explain Just for time Prep?

Answer 26

Look for knowledge around what ingredients are included in just for time prep (Lettuce, Bacon, Tomatoes, Cheese, & 3-Cheese & Onions), 4 hour wash time. Use of storage bin for open bags labeled with a 24 hr hold time, use prep guide, viper use and discarding after wash expired.

Question 27

Why should you never fry potato bites with other products such as Chalupas, Chips, and Shells?

Answer 27

The oil temperature will drop, and the products will not cook properly.

Question 28

What is the correct procedure to make Cinnabons Delights?

Answer 28

Wash & sanitize hands. Prepare a multi-purpose bag with 2.0 oz of Makara Cinnamon Blend using a 2.0 oz souffle cup (use half or less than 8), use the Nacho Chip fry basket and lid to fry for 40 sec. and 30 sec. drain time. After draining pour Cinnabons into a Full Size Display Pan and then transfer to the multi-purpose bag containing the Makara sugar, loosely tie the bag with as much air as possible and gently tumble for 30 sec., prepare a 2 inch deep 1/3 Cambro Pan with the wash time on the left corner with 4 hr “Wash Time”, place a wire rack, place 2 inch Cambro pan on dry well according to the line set up and mark on the right corner with the 2 hour hold time.

Question 29

What is the procedure for prepping a 1/2 and full batch of lettuce?

Answer 29

Wash & sanitize hands. Place a 1/3 pan on cold line, place a white label showing the 4 hour wash time on the “Cold Ingredient Expiration Times” job aid, label storage bin with 24 hour open bag hold time and place storage bin into reach in, review prep guide for needed bags, place in reach in, Fill hydration bottle to the top black line with clod water from the drink machine. Remove bag and open with viper 3 in. from the top. Use End of Day bag first, 1/2 BATCH fill a 1/3 pan half way with lettuce, apply water using a Z method in-between two black lines, FULL BATCH complete 1/2 batch continue filling 1/3 pan with lettuce and apply Z method from 1 black line to the next. Gently toss lettuce, fold over bag and place in storage bin.

Question 30

What items can you carryover on the cold line?

Answer 30

Squeezed bottled sauce with less the 1 1/2 hour remaining. Sour Cream with 1 1/2 hour remaining.