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Black Angus Product Knowledge > Training Manual Exercise Questions > Flashcards

Training Manual Exercise Questions Flashcards

1
Q

List the ingredients of the Bleu Cheese dressing

A

Mayonnaise
Milk
Sour Cream
Worcestershire Sauce
Ground Dry Mustard
Granulated Garlic
Black Pepper
Table Salt
Bleu Cheese Crumbles

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2
Q

What is the size of our baked potatoes
(count, weight specs & min. weight)

A

70 count
9 oz < X < 13 oz (avg. 10 oz)
min. weight = 9 oz

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3
Q

Explain how the “15 Minute Baker” program works.

A

Fresh bakers are taken to the line every 15 minutes. Any old potatoes are removed and used for potato skins, Au Gratin potatoes or loaded baked potato soup.

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4
Q

What are the size specs for Top Sirloin?

A

lunch
6 oz.

dinner
8 oz.
12 oz.

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5
Q

What are the size specs for New York Strip?

A

lunch
12 oz.

dinner
12 oz.
14 oz.

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6
Q

What are the size specs for Filet?

A

lunch
6 oz.

dinner
6 oz.
8oz.

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7
Q

What are the size specs for Ribeye

A

12 oz.
16 oz.

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8
Q

What comes with Child’s’ meals?

A

2 orange wedges, choice of one sidekick (either french fries, broccoli, mashed potatoes or rice), and one scoop of ice cream.

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9
Q

Who is our authorized vendor for purchasing small wares?

A

Wasserstrom (and sometimes Tundra)

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10
Q

Who is our authorized vendor for purchasing safety supplies and equipment?

A

Front Line

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11
Q

What item is required in every refrigerated unit?

A

thermometer

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12
Q

List three reasons that can cause Zucchini to become an inferior product.

A

1) over-prepping
2) improper rotation (not following FIFO)
3) improper holding conditions (e.g. dry storage is too warm)

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13
Q

What can left over Baked Potatoes be used for?

A

Potato Skins, Au Gratin Potatoes or Loaded Baked Potato Soup

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14
Q

What is the temperature required for the dish machine?

A

Low temp, wash: 130•f
low temp, rinse: 120•f

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15
Q

What is used to check if the sanitizing solution is working?

A

Litmus test strip

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16
Q

What are the correct portion sizes for Chicken Breast?

A

lunch: 6 oz.
dinner: 2 X 6 oz. pieces

17
Q

What are the correct portion sizes for Cowboy Cut Prime Rib?

A

24 oz.

18
Q

What are the correct portion sizes for Grilled Jumbo Shrimp?

A

7 X 21/25 count shrimp

19
Q

What are the correct portion sizes for Crispy Fried Shrimp?

A

12 X 24 count shrimp

20
Q

What is the correct portion size for burger patty on a Steak House Bacon Cheeseburger?

A

8 oz.

21
Q

What are the correct portion sizes for the Grilled Fresh Salmon?

A

Lunch: 6 oz.
Dinner: 8 oz.

22
Q

Who is our master distributor?

A

Sysco

23
Q

What is the company standard for internal temperature of the soups?

A

150-160•f

24
Q

What is the company standard for internal temperature of the salad dressings

A

<40•f

25
Q

What is the company standard for internal temperature of the Bakers?

A

> 180•f

26
Q

What is the company standard for internal temperature of the Prime Rib, fresh

A

130•f

27
Q

What is the company standard for internal temperature of the Prime Rib, reheat?

A

140•f

28
Q

What is the company standard for internal temperature of the Steam Table Water?l

A

> 180•f

29
Q

What is the temperature of oil used in out fryer for maximum life?

A

320•f

30
Q

How often are food inventories to be completed?

A

Weekly (every Tuesday)

31
Q

List the ingredients for Salad Mix:

A

1 LB Arcadian Mix
2 LBS Romaine (1” X 1” cut)

32
Q

All spray bottles should be labeled to the content of the bottle. If you are using a spray bottle with the WRONG label the OSHA fine is how much?

A

$500

33
Q

List the ingredients for the Steakhouse Cobb Salad with Chicken:

A

4 oz Salad Mix
6 oz warm Chicken Breast
2 oz House Vinaigrette
3 oz chopped tomato
1/2 Avocado
3 slices Applewood Bacon
2 oz Bleu Cheese
1 oz Bleu Cheese Crumbles (10-12 pieces)

34
Q

List the ingredients in the Lemon Ailoi:

A

Mayonnaise, Old Bay, salt and lemon juice

35
Q

What produce items are required to be fresh cut daily

A

Salad Mix (2 x a day)
Shredded Red Cabbage
Lemon wedges
Lime wedges
Sliced green onions
Shredded Lettuce
Baby Portabella Mushrooms
Breaded Zucchini
Bar Fruit

36
Q

To what minimum temperature must soup be heated?

A

150 degrees

37
Q

What sized ladle is used to portion soup?

A

5 oz.

38
Q

Bread is always fired on what size pans?

A

1/2 sheet

Black Angus Product Knowledge (7 decks)

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