Line Knowledge Check

What temperature does the oil need to be cooled to before you begin filtering the oil or cleaning the fryer? 40 F 100 F 130 F 200 F

100 F

What is the minimum hot holding temperature for food on the line? 41 F 140 F 145 F 165 F

140 F

What is the maximum cold holding temperature for food on the line? 38 F 40 F 41 F 42 F

41 F

When opening the Salsa station, what temperature do you need to make sure the reach-in cooler is at? 38 F or below 40 F or below 41 F or below 42 F or below

41 F or below

How is salad properly served to a guest? Always served with vinaigrette Comes with supergreens salad blend All of the above Served just like a bowl

All of the above

What are some important things to do when working Line during service? select all that apply Never run out of food on the line Repeat orders back to guests Repeat orders down the line Communicate unique requests down the line

All of them apply

What are some examples of special requests from guests? select all that apply Side of guacamole Tortilla on the side Extra meat Double wrapped burrito

Side of guacamole Tortilla on the side Extra meat Double wrapped burrito

When should you follow the Cleaning Your Station recipe card? Only after completing prep tasks Only when your station is dirty Whenever your Food Safety Leader asks you to Before starting prep tasks and after completing prep tasks

Before starting prep tasks and after completing prep tasks

What does "mis en place" mean? Everything on the plate Everything is used Everything has purpose Everything in its place

Everything in its place

What does FIFO stand for? Front in, Front out Food in, Food out First in, First Out

First in, First out

True or False: Always use the word "add" when asking guests if they would like queso or guac on their entree.

True

True or false: The prep sheet ensure we minimize food waste by prepping only what we need, but ensures we have enough of each item for service and do not run out.

True

What are the 4 steps in cleaning surfaces and at dish sinks? select all that apply Wash Sanitize Scrub Spray Rinse Air dry Towel Dry

Wash Sanitize Rinse Air dry

What are the 5 pillars of throughput? select all that apply Mise en Place Expeditor Aces in their places Digital Linebacker

all of them apply

What is important to do when bagging orders? select all that apply Consolidate items into as few bags as possible Be careful not to tip bowls or bend the edges Stack bowls and burritos so that all items sit flat Be careful to not crush any times

all of them apply

What should you do if you find that hot food is not maintaining its temperature? select all that apply Check the water temperature of the steam table Tell your Food Safety Leader Check the water level of the steam level

all of them apply

Why is it so important to follow the Line opening or shift change checklist every day? select all that apply Allows us to serve safe and delicious food, quickly throughout each shift Ensures your station is clean and stocked before you step on the line Allows time for equipment to heat up and be ready to use Helps you stay organized and build regular habits

all of them apply

Why is it so important to have all of your mise en place for service? select all that apply Your team members are set up for success if you need to step off the line It keeps you organized and efficient You can serve all guests without delay

all of them apply

What color tent do you use for queso blanco? Yellow White Red Green

Yellow

What is the proper oil temperature for frying chips and taco shells? 350 F 375 F 400 F 425 F

375 F

What is the correct portion size for fajitas? 2 oz 3 oz 4 oz 6 oz

2 oz

What utensils do you need when setting up the 4 salsas on the line for service? 2 slotted spoons, 1 solid spoon, 1 ladle 2 solid spoons and 2 ladles 2 slotted spoons and 2 ladles 3 slotted spoons and 1 ladle

2 slotted spoons and 2 ladles

What is included in a Build Your Own Kid's Meal? select all that apply 2 tortillas (soft flour or crispy) Any 3 ingredients (only one can be meat, sofritas, queso blanco, or guacamole) Meat and guacamole Single taco Chips or seasonal fruit Organic milk or juice Small cheese quesadilla

2 tortillas (soft flour or crispy) Any 3 ingredients (only one can be meat, sofritas, queso blanco, or guacamole) Chips or seasonal fruit Organic milk or juice

What is the proper PPM for sanitizer? 41-140 60-80 200-400 300-500

200-400

What is the correct portion size for steak? 2 oz 3 oz 4 oz 6 oz

4 oz

What do you need to serve tacos to go? Large-size foil Burrito-size foil Basket liner Bowl

Large-size foil

What tool do you use to meet time and quality requirements for your prep tasks? Recipe cards Crew Pocket Guide Prep Deployment Tool Prep Sheet

Prep Deployment Tool

What should you do if you find that cold food is not maintaining its temperature? select all that apply Throw the food away immediately Rapidly chill the food if it has not maintained temp for less than 4 hours Do not serve the food if it has not maintained temp for more than 4 hour Tell your Food Safety Leader

Rapidly chill the food if it has not maintained temp for less than 4 hours Do not serve the food if it has not maintained temp for more than 4 hour Tell your Food Safety Leader