Cookout board test

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How do you make a veggie sandwich

Mayo, pickle, onion, lettuce, tomato, and a slice of big cheese

Name 2 hot rules that apply for the board at station

Multiple answers from policy

If a customer ordered a sandwich with ketchup and pickles, how much ketchup and pickles should go on the sandwich

3 rings of ketchup, 3 slices of pickles

What does T.I.L.T stand for

Time in lieu of temperature

How full should slaw cups be

brim

How are un-cut tomatoes stored?

Dry storage

How many rings of honey mustard go on a sandwich 2

2

What size cheese is used to make a grilled cheese

2 big pieces

How do you make a low carb platter

2 lettuce, 2 tomato, 2 onion - protein - 3rd lettuce and a cup of mayo

How much a1 goes on a steam style burger

2 rings

How many forks of slaw go on a hotdog? Sandwich?

2 well drained forks

How many bun levels are there?

3

Do we use a fork or spoon in the slaw? Relish? Diced onions?

Both, spoon, spoon

When a sandwich must be resealed before going to a customer, what 2 things must happen

Change gloves and foil

How full should chili and cheese cups be?

Chili to the line/ Cheese 2 ladles

What part of the lettuce do we use?

the green leafy part

When do you pull a bun to make a sandwich?

when you get ticket

How much bbq do we serve for a bbq plate

1 1/2 scoops

How much cheese go on a hotdog?

1 strip of cheese

How many items go into a small bag? Large?

1-2 in small, 3+ in large

How thick do you cut tomatoes?

1/8-1/4 in

What temperature do you heat chili, cheese, and bbq to

165

How many pans of tomatoes are allowed at once?

2

How often do you drain the juices from pickle and tomato pans?

Every hour or as needed

What ticket is made first, drive-thru, or walk-up? why?

First to print, all customers are equal

How full should a1 and open pit bbq bottles be at the fullest

Half

How do we rotate bread in the bun warmer?

Hamburger- clockwise, hotdog- counter clockwise

When are pre-diced tomatoes allowed?

Never

When do you discard pickles & bbq from the previous day

Pickles at 2pm, bbq at 1 pm

Where should condiment bottles be stored and why?

Ranch/Honey mustard: in a cooler, dairy based Quesadilla sauce: in cooler, dairy based A1 and open pit BBQ: room temp, not temp dependent Texas Pete, mustard, an ketchup: room temp, not temp dependent

What is the last thing prepped in the morning? What time?

Tomatoes, 10:30


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