Questions 181-200 Flashcards
What is the customer recovery book
It is the guest complaint book, used to record complaints from a customer
How is original flour made up
Plain Flour, OR seasoning, Salt, Milk and egg mix
Why should you only remove the amount you will bread to the breading table
To minimise waste and to only cook what is needed
What are the 5 key compliance issues
Falsified paperwork, Out of date product, Uniform standards, safety and security, hot oil management
FOUSH
What areas are the team allowed to wear a fleece
Drive-Thru
What is the purpose of the testo probe
To check if the oil needs changed
What do you need to wear when removing items from the oven
Pink PPE oven gloves
What is the last thing you should clean down once you have cleaned a specific area in your restaurant
Floor
What should you do if the first batch of hot wings that come out the fryer are pink and the bone marrow is red
Waste them and cook another batch
What is the importance of squeezing the air out of the drumsticks
Prevents drumsticks from blowing up
Why does Original Recipe Chicken need the extra 5 minutes after coming out the fryer
Because it is still cooking whilst the oil is draining
What temperature should a latte be once poured
75°C
How many pellets of Mash goes into a large bean pot before cooking
9 Pellets
What is the correct procedure for taking the temperature of equipment in the restaurant
Calibrate probe in ice water between 0°C and 1°C, put into gravy tub, check the temperature is correct then proceed to check the next item, if the temperature is wrong, waste it and check another one from the same cupboard/drawer
What is the working time regulation for an employee under 18
8 Hours including break
