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Promotion Lol > TB PREP AND HOLD/TEMPS QUIZ > Flashcards

TB PREP AND HOLD/TEMPS QUIZ Flashcards

1
Q

What hot ingredients CAN NOT be carried over?

A

Rice
Green sauce
Black beans

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2
Q

What cold line items can be carried over?

A

Sour cream
Sauces

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3
Q

What is the remaining hold time for proteins that can be carried over?

A

1.5

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4
Q

What is the hold time for red sauce and pizza sauce?

A

3.0

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5
Q

Remaining Hold time for nacho cheese?

A

1.5

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6
Q

Remaining Hold time for carried over cold line?

A

1.5, would cream and sauces.

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7
Q

What prep cycle can be carried over?

A

10am-11am and 4pm thru 5pm

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8
Q

Maximum temp for carryover?

A

40f

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9
Q

How long can carryover be in walk in?

A

24hours

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10
Q

Reamaining hold time for taco shells, tostada shells, and chips?

A

2 hours

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11
Q

Heat up time for taco and tostada shells?

A

1 hour

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12
Q

How do you fill hydration bottle?

A

Fill with cold water from soda fountain.

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13
Q

Temp range for rethermalizer

A

195f

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14
Q

Temp range for cooler/reachin

A

33-36f

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15
Q

Freezer temp ramge

A

0-10f

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16
Q

Cold line air temp?

A

22-29f

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17
Q

Heated cabnet

A

160f

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18
Q

Bunn water?

A

190+ f

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19
Q

Fryer oil?

A

350f

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20
Q

Handwashing sink

A

100f

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21
Q

Other sinks temp?

A

120f

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22
Q

Produce temp?

A

33-40f

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23
Q

Hot products temp?

A

160f

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24
Q

Rethermilizer products temp?

A

160f

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25
Q

Freezer products temp?

A

0-10f

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26
Q

Soda temp?

A

38f

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27
Q

Calibrate thermometer?

A

Place in cold ice water. Let sit one minute. Should be 32f. If not needs to be calabrated.

28
Q

Products that can be carried over?

A

Nacho cheese, beef, red sauce, pizza sauce, cinnamon twists, taco shells, tostada shells, chicken, steak, bottled sauces, beans, sour cream, pizza sauce.

29
Q

What happens to product on lobby side during nonpeak?

A

Combined with DT or placed in heating cabinet to prevent loss of yield.

30
Q

If you lose temp in reach in what should you do?

A

Move product to walk in. Keep minimal product on line timed for four hours. Temp regularly. Over 45 f discard.

31
Q

What two positions should mic not be in?

A

Prep and starter

32
Q

Quick thaw for steak, chicken, and quac?

A

Placed loose in rethermizlier for 15 mins, then placed in rack for 30 mins cook time.
Not for gauc.

33
Q

Process for temping rethermilizer food?

A

Cut bag open, place in pan, then temp with sanitized thermometer. Only once for first bag of each ingredient.

34
Q

Hold time for tort and flatbread?

A

8 hrs.

35
Q

Hold time for proteins on line?

A

4 hrs

36
Q

Hold time for Nacho cheese?

A

8hrs

37
Q

Hold time for Red sauce on line?

A

8hrs

38
Q

Hold time for Jalapeños in pan on line?

A

24hrs

39
Q

Hold time for jalapeños in steel pan in walk in?

A

7 days.

40
Q

Hold time for tomatoes in reach in? Wash by?

A

24hrs, wash 4hrs

41
Q

Hold time for cheese in reach in? End of day? Wash by?

A

24hrs. 12 hrs. 4hrs.

42
Q

Hold time for lettuce in reach in? End of day? Wash by?

A

24hrs. 12hrs. 4hrs.

43
Q

Hold time for bottled sauces on line?

A

8hrs

44
Q

Hold time for bottled sauces in walk in?

A

48hrs.

45
Q

Hold time for opened box of nacho chips?

A

Expiration: date on box

46
Q

Hold time for Opened bag of red strips in dry storage?

A

5 days.

47
Q

Thaw time for gauc? Hold time including thaw?

A

24hrs. 5 days.

48
Q

Hold time for guac on line?

A

8 hrs.

49
Q

Thaw time for steak and chicken in original case? Hold plus thaw?

A

3 days. 7 days.

50
Q

Hold time nacho chips?

A

24hrs.

51
Q

Heat up time for taco and tostade shells. Hold time?

A

3 hrs. 12hrs.

52
Q

Hold time for dlt shells?

A

4hrs.

53
Q

Hest up time for cinnamon twists? Hold time?

A

30 mins. 24hrs.

54
Q

Hold for coffee creamer?

A

30 days.

55
Q

Hold for potatoes.

A

2 hrs.

56
Q

Hold for chalupas?

A

30 mins.

57
Q

Black beans on line?

A

8hrs.

58
Q

Hold for cinnamon delights? Wash by?

A

2 hrs. 4hrs.

59
Q

Hold for iced tea?

A

12 hrs.

60
Q

Hold for bacon on the line? Open bag?

A

8hrs. 9 days.

61
Q

Hold time for Coffee in carafe?

A

4 hrs.

62
Q

Hold for eggs closed bag? Thaw time? Hold tincluding thaw? 1/2 bag in walk in?

A

1 day. 5 days. Eh. 48 hrs.

63
Q

Hold for hash browns.

A

30 mins.

64
Q

Hold for sausage crumble?

A

2 hrs.

65
Q

Hold for pizza shells on line?

A

24 hrs.

66
Q

Hold for pizza sauce in cooler?

A

5 days.

67
Q

Hold for pizza sauce on line?

A

8 hrs.

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