SOP test
77. What are the standard cook times for breakfast, lunch, and dinner?
- 7 bfast - 8 lunch - 12 din
61. Match the following products with their correct portioning/dispensing utensil.
- ice cream = #20 scoop - strawberry top = 1.5 oz spoodle - blueberry top = 1.5 ladle - cinnamon apple = solid spoon
62. Match the following products with their correct portioning/dispensing utensil.
- lingleberry = 100 scoop - chocolate batter = 2 oz ladle or drip - sour cream = 30 scoop BOH, 100 FOH - gravies = 2 oz ladle
60. Match the following products with their correct portioning/dispensing utensil.
-egg batter pancake (CREPE) batter = drip cut - buttermilk batter = belshaw gun - HGN = 1 oz plastic ladle - omelete = 4 oz ladle
63. Match the following products with their correct portioning/dispensing utensil.
-salad dressing = 2 oz ladle or drip -lemon wedges = tongs -soup = 4 oz ladle -whipped butter = #100 scoop
87. Identify which of the following should be prepared from a frozen state and which should be prepared from a thawed state.
-smoked sausage = thawed - garlic bread = frozen
table seat handling numbers
1-4
12. When is sanitizer solution to be changed?
ALL THE ABOVE - every 2 hours - when the concentrations falls below effective levels - when the sanitizer becomes visibly dirty
28. Identify which of the following should be prepared from a frozen state and which should be prepared from a thawed state.
All Hamburger Patties: Frozen • T-bone steak: Thawed
94. After resolving the problem, you must follow-up on guest complaint resolutions by checking back within 3 minutes to see if the guest is satisfied.
3 mins
3. The definition of this Critical Control Point (CCP) symbol is to label all products prepared for use and held in storage with only the following information: Product name, Preparer initials, and Prep date. [LABEL]
FALSE
74. For preparing fried eggs, the heat or flame setting of the burners should be set to high heat.
False
101. During which of the following Server Guidelines to Great Service must you check back, asking specific questions about the taste and quality of the meal?
b. Post-Delivery
97. During which of the following Host/Hostess Guidelines to Great Service do you hand the guests the menu after they are seated and tell them their Server's name?
b. Promptly Seat
58. What is the proper utensil used to portion/dispense liquid egg substitute/egg whites (for scrambled eggs)?
c. 2 oz. & 4 oz. soufflé cup or 2 oz. ladle
144. How many pancakes are served on an order of 55+ Buttermilk Pancakes?
c. 3
149. How full should you fill the glass with ice when preparing the Splashberry Splasher and Tropical Island Twist Splasher?
c. 3/4 full
28 What is the correct temperature for the deep fryer oil?
c. 350
45. What is the shelf life of Egg (Crepe) Batter?
c. 4 days
55. What is the correct size of a regular Buttermilk pancake?
c. 5 +/- .25 inches
35. Approximately how many minutes are fresh-cooked Hash Browns cooked on each side?
c. 5-6 mins
127. How many slices of bacon are used to prepare the Bacon Temptation Omelette?
c. 6
135. How are the bacon and eggs plated for the Bacon & Eggs?
d. On a platter with the eggs in the center and 2 bacon to the right of the eggs and 2 bacon to the left of the eggs.
81. Which of the following "oils" is approved to be used for preparing Simple & Fit menu items?
d. Pam cooking spray
80. Once they are removed from the deep fryer oil, how do you finish preparing 1 order of Red Skin Potatoes?
d. Place into a clean, dry stainless steel mixing bowl, add ¼ oz. LBA and 4-5 shakes red potato seasoning, and toss to evenly coat
132. What is the server garnish for a full order of Swedish Crepes?
d. Powdered sugar
116. Which of the following is the requirement for tip reporting by all tipped team members?
d. They must report 100% of all tips received
7. When should thermometers be calibrated?
d. all the above - before and after each shift -before a day's delivery - after suffering a severe shock, such as being dropped or dramatic temp shock
20. Coffee must be held at what temperature?
d. btw 175 - 185
106. The standard Order-to-Delivery time for breakfast is 11 minutes.
11 mins bfast
107. The standard Order-to-Delivery time for lunch is 12 minutes.
12 mins lunch
108. The standard Order-to-Delivery time for dinner is 16 minutes.
16 mins dinner
pivot point and table
picture
99. Restrooms should be checked for cleanliness every 30 minutes.
30 mins
68. The temperature of the water used to prepare pancake batters and Egg (crepe) batter must be 50 °F or below.
50 or below
57. The correct size for a Funny Face or Create-a-Face Pancake is 7 inches.
7 inches
2. What is the definition of this Critical Control Point (CCP) symbol? [EGG]
a. Use only pasteurized eggs
8. Why must finished items match the published nutritional information?
BOTH A and B -in order to comply with state or local health department regulations -for the protection of our guests
103. What are the two (2) parts of the Warm, Friendly Welcome?
C. 1) Introduce yourself and offer to take the food order with the beverage order & 2) introduce your team when you introduce yourself or by the time you deliver condiments/beverages
88. What is the correct fryer vat order, left to right (1-3), to be followed for meats, seafood, and potatoes?
PMS 1. potatoes 2. meats 3. seafood
9. The acronym "FIFO" stands for "First In, First Out"; following this method of product rotation ensures that all foods are rotated correctly.
TRUE
The definition of this Critical Control Point (CCP) symbol is to maintain minimum product temperature of 140ºF. (Maximum temperature for food quality is 165 ºF.) [140]
TRUE
69. Egg (Crepe) Batter must be agitated (stirred or shaken) before pouring in order to redistribute the liquid butter alternative and solids.
True
75. Over Easy Eggs are flipped two times, cooked on the second side for 10 seconds, and finished with a soft yolk and soft whites.
True
90. To what fill level should the coffee carafe be filled for 1 guest?
a. 1/3 full
43. What is the shelf life of Buttermilk Batter?
a. 2 days
44. What is the shelf life of Chocolate batter?
a. 2 days
47. What is the shelf life of Harvest Grain 'N Nut Batter?
a. 2 days
54. What is the shelf life of an open, refrigerated T-Bone Steak?
a. 2 days
34. Approximately how many minutes is Garlic Bread cooked on each side?
a. 2 mins
37. Approximately how many minutes are thawed Tilapia Fillets cooked on each side?
a. 2 mins
56. What is the correct size of a Silver dollar Pancake?
a. 2.75 +/- 0.25 inches
40. What is the maximum time that finished Bacon may be held on the wire rack on the grill?
a. 20 mins
89. What is the maximum hold time of brewed coffee?
a. 25 minutes for glass pot brewed and 60 minutes for urn/satellite brewed
102. Within what time after being seated must guests at the table be provided a warm, friendly welcome by the Server or another team member?
a. 30 mins
98. Within what time after entering must guests at the door be greeted?
a. 30 seconds
100. During which of the following Server Guidelines to Great Service do you ask the guest 3 questions to "get to know them"?
a. A Warm, Friendly Welcome
122. When wet-cleaning an area of the floor, when should when should wet floor signs be put in place?
a. Before you begin cleaning the area
115. Which three (3) of the following Voice of the Guest guest feedback categories make up the Voice of the Guest GLI (Guest Loyalty Index)?
a. Cleanliness of Restaurant b. Overall satisfaction********** c. Greeting d. Friendliness e. Likely to recommend********** f. Speed of Service g. Order Accuracy h. Food Quality i. Likely to return************ j. Neat, Clean Appearance of Staff k. Attentiveness
142. The Mixed Greens House Salad is served with which type of tomato?
a. Diced
73. Are Double Blueberry Pancakes plated with the first side up or the second side up?
a. First side up (pancakes "upside down" with the IQF blueberries showing)
134. What accompanies all dinner entrées?
a. Guest choice of soup or salad
112. When should the guest check be delivered to the guest?
a. On the first check back to the table after delivering the food or by the time the first entrée plate is cleared
117. Which of the following is not a part of our Table Release Standards?
a. Place special table setup needs, such as high chairs and boosters, at the table before the guest is seated
123. What is IHOP's Five-Step Method of Training that you must follow to provide effective on-the-job training for all training situations?
a. Plan; Tell; Show; Do; Review
136. What type of seasoning is sprinkled on top of the Chicken Florentine Crepes?
a. Red potato seasoning
16. Regardless of the provided SOP shelf life for any product, the "open" shelf life must be within, and cannot exceed the manufacturers' "USE BY" date for that product.
a. TRUE
11. What should you do immediately after mixing the sanitizer solution in to the sanitizer pail(s)?
a. Test the solution using the appropriate test strips to ensure that it is at the proper concentration
104. What is the first signal that the guests at a table have received a warm, friendly welcome from a Server?
a. The clean, empty coffee pot has been removed from the table
86. When preparing Tilapia, which of the following should you use?
a. bell cover
14. Which of the following is not an approved method to thaw frozen foods?
a. held at room temp for 4 hours or less
78. What is finished bacon placed on and where if not immediately plated for service?
a. on a wire rack in the corner of the grill
76. Unless otherwise specified in the menu item recipe or requested by the guest, how are poached eggs automatically served/plated?
a. on toast
118. The last step of the Table Release process is the SOP placement of the coffee pot to signal that a table is complete and ready for new guests.
a. true
119. For safety reasons, when using the mixer, scrapers and spoons should only be used to scrape batter from the side of the mixing bowl when the mixer is off and not in motion.
a. true
120. Stacking glasses when bussing a table increases the risk of weakening, cracking, or breaking glasses.
a. true
30. The correct temperature range for all refrigeration equipment is 33ºF to 41ºF.
a. true
137. What ingredients and portions are used to top the Loaded Potato & Bacon Soup?
a. ¼ oz. shredded cheddar cheese and ½ bacon strip cut into ½" pieces
59. What is the proper utensil used to portion Liquid Butter Alternative (LBA)?
a. ½ oz. ladle or 1 oz. ladle
29. What is the correct temperature for all grill surfaces?
b 350
42. What is the maximum amount of time that finished Hash Browns can be held at room temperature?
b. 1 hour
121. What is the maximum fryer basket fill level for products prepared in the deep fryer?
b. 1/2-filled basket
71. To what thickness should sliced tomatoes be cut?
b. 1/4" thick slices
18. Smoked Sausage Links must be heated to and served at what temperature?
b. 155
50. What is the shelf life of portioned Sliced Mushrooms?
b. 2 days
51. What is the shelf life of rehydrated Hash Browns?
b. 2 days
126. What is the total weight of diced ham used to prepare the Country Omelette?
b. 2 oz.
72. What is the formula used with a prep sheet to determine the amount of a product that should be prepped?
b. Par - Inventory = Amount to Prep
53. What is the shelf life of Sliced, Quartered, or Diced Ham?
b. 3 days
36 Approximately how many minutes are Harvest Grain 'N Nut Pancakes cooked on each side?
b. 3 mins
41. What is the maximum time that finished Pork Sausage Links can be held in the warmer?
b. 30 mins
39. What is the total maximum time that food products may be held on the steam table?
b. 4 hours
46. What is the shelf life of French Toast Batter in use?
b. 4 hours
48. What is the shelf life of Omelette Batter?
b. 4 hours
6. What is the total time that any potentially hazardous food can be exposed to the temperature danger zone?
b. 4 hours
129. How many ounces of hash browns are served with the Smokehouse Combo?
b. 4 oz.
143. How much gravy is the CFS topped with for the Country (or Chicken) Fried Steak Dinner?
b. 4 oz.
65. What is the proper utensil used to portion/dispense Raw Hash Browns to place them on grill?
b. 4 oz. spoodle or 8 oz. cup
113. Asking a guest to hand you their empty creamer cups is an example of Unobtrusive Manicuring.
b. False
138. The Philly Cheese Steak Super Stacker is prepared automatically with Provolone cheese.
b. False
146. International House Roast Coffee is automatically served with half and half creamers.
b. False
22. Stuffed French Toast must be cooked to an internal temperature of 165 ºF
b. False
67. Preparation of Buttermilk Batter requires only 6 gallons (2 water cans) of water.
b. False
93. When thanking a guest who has complained, a least what 2 things should you thank them for?
b. For their patience and for bringing the problem to your attention
1. What is the definition of this Critical Control Point (CCP) symbol? [THERMOMETER]
b. Item must be cooked to, reheated to, or held at the specified temperature to meet food safety critical control point requirements
111. Within what standard must we check back with guests following meal delivery?
b. Within 2 bites or 2 minutes
32. The correct procedure for cooking thawed Pork Sausage Links is to rotate the links ¼ turn every 2 minutes for approximately 8 minutes total cooking time.
b. false
91. Bus tubs are permitted in the dining room during peak periods and to clear tables from large parties.
b. false
147. How far should poured beverages be filled from the top of the rim of the glass?
b. ½ inch
140. How much mayonnaise is spread onto the top half of the bun when preparing a Blue Cheese & Bacon Burger?
b. ½ oz.
109. When an Expeditor Calls the Run, which 3 responses are acceptable?
c. "Got It!", "First Round!", "Guest Request!"
114. What phrase should be used to alert others that a guest is trying to make their way past Team Members?
c. "Guest right of way"
52. What is the shelf life of Blanched Bacon under refrigeration?
c. 12 hours
19. Bacon must be finished to what temperature?
c. 165
150. When serving hot tea, what is placed on the underliner?
c. A teapot full of hot water, the tea bag, and a lemon wedge
10. Which food products should be wrapped or covered?
c. All food products must be covered or wrapped
95. What are The Three Basic Needs of Every Guest?
c. Be there for me; Listen to me; Treat me nicely
33. In order to finish Bacon, what is the correct cooking procedure?
c. Cook for approximately 2 minutes on each side for a total cook time of approximately 4 minutes
125. What is the IHOP 101 Program Tracking Spreadsheet used for?
c. It is used to record each Team Member's training history
148. Which beverage is not automatically served with a wrapped straw?
c. Juice
5. What is the definition of this Critical Control Point (CCP) symbol? [!!!!!]
c. Note special Simple & Fit cooking instructions
131. What is the Server garnish for the toast on the Simple & Fit Two-Egg Breakfast?
d. Nothing
79. Once they are removed from the deep fryer oil, how do you finish preparing a side of French fries?
c. Place into a clean, dry stainless steel mixing bowl, add 4-5 shakes of French fry seasoning per order, and mix thoroughly
66. What is the proper utensil used to portion/dispense Mashed Potatoes?
c. Solid spoon
133. How are the Buttermilk pancakes served with the Two x Two x Two plated?
c. Stacked on a platter to the left of the eggs
96. What is The Platinum Rule of Service?
c. Treat each guest the way they want to be treated
17. What are the detailed steps to correct hand washing?
c. Wash hands with disinfectant soap and hot water of 100°F or higher for at least 20 seconds; lather up to the elbows; pay special attention to fingernails; rinse under hot running water of 100°F or higher; dry hands with a single-use sanitary towel; turn off the faucet using the towel to prevent re-contaminating your clean hands
13. Where should sanitizer towels be stored between uses?
c. in the sanitizer solution
64. What is the proper utensil used for tossing salads?
c. large plastic foodservice bag
82. What is the default doneness for Sirloin Tips?
c. medium well
26. In order to kill bacteria and prevent foodborne illness, all pork products must be cooked to a minimum internal temperature of 145 ºF.
checkkkkkkkkkkkkkkk
49. What is the shelf life of Iced Coffee?
d. 1 day
21. French Toast (regular not Stuffed) must be cooked to what internal temperature?
d. 165
27. In order to kill bacteria and prevent foodborne illness, all poultry products must be cooked to what minimum internal temperature?
d. 165
105. Within what time after being provided a warm, friendly welcome by the Server must the guests receive their first round beverage order?
d. 3 mins
141. What is served in an Appetizer Sampler?
d. 3 mozzarella cheese sticks, 5-6 breaded onion rings (or 6-8 beer battered onion rings), and 4 breaded chicken strips
139. What is the total weight of sliced ham used to prepare a Ham & Egg Melt?
d. 4 oz.
38. What is the approximate fry time for breaded chicken strips?
d. 5 mins
For the IHOP method used for handling guest complaints, what actions does each letter in the acronym L.A.S.T. represent?
d. Listen; Apologize; Solve; Thank
145. What is a Kid's Cheeseburger automatically served with?
d. Mixed fruit
70. When is it acceptable to use the deep fat fryer for preparation of sausage?
d. Never
84. When preparing IQF chicken breast strips, which of the following should you use?
d. None of the above
130. How many Buttermilk pancakes are served with the Quick Two Egg Breakfast?
d. None. It is served with toast.
83. In order to fit more of them in each pan, steaks should be stored on end while thawing or while thawed and stored in refrigeration.
false
85. To help ensure that they cook more quickly and thoroughly, it is acceptable to use a weight or to press down to prepare hamburger patties.
false
25. In order to kill bacteria and prevent foodborne illness, all seafood products must be cooked to a minimum internal temperature of 145 ºF.
false============check
124. Select and place the correct 4 basic stages of a Learner's journey through IHOP 101 in the proper order.
stage 1 = New Team Member On-Boarding stage 2 = Position Overview stage 3 = Station Training stage 4 = Practical Evaluation (Learning Passport)
right way to store food
top to bottom 1. cooked & ready to eat food 2. raw whole fish 3. raw whole meat 4. raw ground beef 5. raw poultry
23. IQF chicken breast strips must be cooked to an internal temperature of 165 ºF.
true
24. All hamburger patties must be cooked to an internal temperature of 158 ºF.
true
31. All steam table products must be held at a minimum temperature of 140 ºF.
true
pivot point
where server stands
