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roadhouse > Window Station > Flashcards

Window Station Flashcards

0
Q

What are the ounces for

Petite sirloin

A

6 oz

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1
Q

What are the ounces for

Top sirloin for salads

A

4 oz

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2
Q

What are the ounces for

Top sirloin

A

9oz

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3
Q

What are the ounces for

Petite filet

A

6 oz

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4
Q

What are the ounces for

Ribeye

A

14 oz

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5
Q

What are the ounces for

New York

A

12 oz

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6
Q

What are the ounces for

Jim beam ribeye

A

18oz

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7
Q

What are the ounces for

Rh broil small

A

6 oz

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8
Q

What are the ounces for

Rh broil large

A

9oz

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9
Q

What are the ounces for

Bison ribeye

A

12 oz

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10
Q

How long and at what temperature do you cook

Rice pilaf

A

45 min at 350’

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11
Q

How long and at what temperature do you cook

Bakers

A

60 min at 375’

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12
Q

How long and at what temperature do you cook

Sweets

A

75 min at 375’

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13
Q

What does the ETA for a table mean

A

How long until the food is ready for that table

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14
Q

If an appetizer chit is hanging for longer than 8 minutes what should you do

A

Find out how much longer and let a manager and the server know

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15
Q

Who on the line should the server talk to if they think a food item is not cooked to standard

A

The expo

All communication for the line goes through the expo. If the expo is not available, the window cook

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16
Q

How should the cook respond to a server when they request something

A

If it is something like a side of sauce, just give it it themed remind them to ring it in. If it is a larger item such as an entree, tell them to ring it in

17
Q

What does the following mean?

Dry

A

Plain no sauce or butter on an item

18
Q

What does the following mean?

Extra

A

More than the usual portion of an item

19
Q

Side

A

Put requested item in a container on the side

20
Q

What is the ideal ticket time for a chit to be completed for

Express lunch

A

6 to 10 min

21
Q

What is the ideal ticket time for a chit to be completed for

Lunch

A

8 to 12 min

22
Q

What is the ideal ticket time for a chit to be completed for

Dinner

A

15 to 18 min

23
Q

Tri or false

All steaks with 2 side dishes are served on a large oval plate

A

True

24
Q

What does wait for grill stand for

A

Have item ready at the same time as the grilled item on the chit

25
Q

What does 1st stand for

A

Prepare item immediately and place in the window

26
Q

What does call back stand for

A

When the line cooks repeat back an item called for by the window or grill

27
Q

What items are served on a bed of rice

A

Mesquite grilled shrimp
Grilled chicken
Chefs vege

28
Q

What is the ports size for sautéed mushrooms and sautéed onions

A

3 oz

29
Q

What is the portion for a half order of wings

A

1 bag or .5 pounds

30
Q

Sweet potatoes larger than how many ounces must be cut in half for service

A

20 oz

31
Q

What temperature is the danger zone

A

41’ to 135’

32
Q

How many crispy chicken pieces in

Kids crispy chicken

A

6

33
Q

How many crispy chicken pieces in

Adult crispy chicken

A

12

34
Q

How many crispy chicken pieces in

Lunch crispy chicken

A

6

35
Q

How many crispy chicken pieces in

CA crispy chicken salad

A

6

36
Q

How many crispy chicken pieces in

Lunch crispy chicken salad

A

3

37
Q

What makes up a burger set

A

Iceberg lettuce
2 slices of tomato
1 slab of red onion
3 pickle slices

38
Q

What does FIFO stand for

A

First in first out

39
Q

What does86ed mean

A

Completely out of an item

40
Q

What does on the fly mean

A

Prepare the item as quickly as possible

41
Q

What does butterfly mean

A

Cut the steak down the middle length wise tomopen up and cook

roadhouse (14 decks)

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