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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
Freezer products temp?
0-10f
26
Soda temp?
38f
27
Calibrate thermometer?
Place in cold ice water. Let sit one minute. Should be 32f. If not needs to be calabrated.
28
Products that can be carried over?
Nacho cheese, beef, red sauce, pizza sauce, cinnamon twists, taco shells, tostada shells, chicken, steak, bottled sauces, beans, sour cream, pizza sauce.
29
What happens to product on lobby side during nonpeak?
Combined with DT or placed in heating cabinet to prevent loss of yield.
30
If you lose temp in reach in what should you do?
Move product to walk in. Keep minimal product on line timed for four hours. Temp regularly. Over 45 f discard.
31
What two positions should mic not be in?
Prep and starter
32
Quick thaw for steak, chicken, and quac?
Placed loose in rethermizlier for 15 mins, then placed in rack for 30 mins cook time. Not for gauc.
33
Process for temping rethermilizer food?
Cut bag open, place in pan, then temp with sanitized thermometer. Only once for first bag of each ingredient.
34
Hold time for tort and flatbread?
8 hrs.
35
Hold time for proteins on line?
4 hrs
36
Hold time for Nacho cheese?
8hrs
37
Hold time for Red sauce on line?
8hrs
38
Hold time for Jalapeños in pan on line?
24hrs
39
Hold time for jalapeños in steel pan in walk in?
7 days.
40
Hold time for tomatoes in reach in? Wash by?
24hrs, wash 4hrs
41
Hold time for cheese in reach in? End of day? Wash by?
24hrs. 12 hrs. 4hrs.
42
Hold time for lettuce in reach in? End of day? Wash by?
24hrs. 12hrs. 4hrs.
43
Hold time for bottled sauces on line?
8hrs
44
Hold time for bottled sauces in walk in?
48hrs.
45
Hold time for opened box of nacho chips?
Expiration: date on box
46
Hold time for Opened bag of red strips in dry storage?
5 days.
47
Thaw time for gauc? Hold time including thaw?
24hrs. 5 days.
48
Hold time for guac on line?
8 hrs.
49
Thaw time for steak and chicken in original case? Hold plus thaw?
3 days. 7 days.
50
Hold time nacho chips?
24hrs.
51
Heat up time for taco and tostade shells. Hold time?
3 hrs. 12hrs.
52
Hold time for dlt shells?
4hrs.
53
Hest up time for cinnamon twists? Hold time?
30 mins. 24hrs.
54
Hold for coffee creamer?
30 days.
55
Hold for potatoes.
2 hrs.
56
Hold for chalupas?
30 mins.
57
Black beans on line?
8hrs.
58
Hold for cinnamon delights? Wash by?
2 hrs. 4hrs.
59
Hold for iced tea?
12 hrs.
60
Hold for bacon on the line? Open bag?
8hrs. 9 days.
61
Hold time for Coffee in carafe?
4 hrs.
62
Hold for eggs closed bag? Thaw time? Hold tincluding thaw? 1/2 bag in walk in?
1 day. 5 days. Eh. 48 hrs.
63
Hold for hash browns.
30 mins.
64
Hold for sausage crumble?
2 hrs.
65
Hold for pizza shells on line?
24 hrs.
66
Hold for pizza sauce in cooler?
5 days.
67
Hold for pizza sauce on line?
8 hrs.

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