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Flashcards in BOH Study Guide Deck (180):
1

Where is the primary and secondary storage of bacon?

Walk-in cooler; chefs base cooler.

2

Shelf life of bacon?

180 Days/ 6 months

3

Prepped shelf life of bacon?

5 Days

4

Primary and secondary storage for milk, apple juice?

Walk-in cooler; reach in cooler

5

Shelf life for 1% milk and chocolate milk? Apple juice?

105 Days or use by date, 183 Days or use by date

6

How long should apple juice be refrigerated before use?

8 hours

7

How many pans do you need to use when placing mills and apple juice? How are they separated

2 pans milk only. Juice only.

8

Primary storage for frozen bread? Secondary storage?

Walk-in freezer; dry storage

9

Shelf life for frozenbreads

180 Days/6 months

10

Primary and secondary storage for fillets?

Walk-in cooler; chefs base cooler.

11

Shelf life for fillets

12 days maximum beginning on the kill date

12

Shelf life for prepped fillets

48 hours/2 days

13

Shelflife for thawed breads

Nibs 48hrs; brioche & wheat 72 hrs

14

Primary storage for tenders? Secondary storage? Third storage?

Walk in freezer/walk in cooler/breader station

15

Estimated shelflife for tenders?

Frozen 270 days/9 months

16

Shelf life for thawed tenders?

Thawed: use within 72 hours/3 days of removing from freezer

17

Explain the process of prepping tenders

Thawing: placed two frozen bags with empty ends folded upwards towards the center of the food box, no more than two bags per food box and label and dot each food box. Roll into walking cooler observing FIFO and put them as close to the door as possible

Frozen, roll rack to dunnage rack, use food boxes to marinate, combine for bags in one food box and pour 32oz of cold water in a food box and mix gently for 10 seconds; separate if so it together. Cover and put back on thawing right entrance for two potential in the cooler observing FIFO

18

Primary storage for traditional wings

Walk in cooler

19

Shelflife of traditional fresh wings

10 days minimum beginning on the kill date

20

Shelf life of prepped fresh wings

48 hrs

21

How long to fresh wings have to sit before they can be used?

15 minutes in cooler

22

Explain the fresh wing prepping process.

Assemble half pan and drain pans 4 at a time. Place one bag of wings in each kit. Cover. Take to cooler then label and dot observing fifo.

23

Primary storage for boneless wings? Secondary storage?

Walk-in freezer, fry freezer

24

Shelf life of boneless wings

270 days/ 9 months from production date

25

Shelf life of prepped boneless wings

48 hrs

26

Primary storage for chicken salad; secondary storage?

Walk in cooler; reach in cooler or refrige table

27

Shelf life for unopened chicken salad

Use by expiration date

28

Shelf life for open chicken salad

72 hrs

29

Shelf life for prepped chicken salad

24 hrs

30

Primary storage for boiled eggs; secondary storage

Walk-in cooler with dairy products reach in cooler or refrigerate table

31

Shelf life for unopened bad of eggs

70 days from production date

32

Shelf life for opened bag of eggs

72 hrs

33

Shelf life for prepped eggs

72 hrs

34

Shelf life and prepped shelf life for cucumbers

5 days from receipt/ 24 hrs cut

35

Shelf life and prepped shelf life for romas

5 days from receipt/ 6-8 hrs cut

36

Shelf life and prepped shelf life for 6x6/ sliced tomatoes

5 days from receipt/ 24 hrs cut

37

Shelf life and prepped shelf life for slaw

11 days: use by date/ 24 hrs prepped

38

Shelf life and prepped shelf life for iceberg

14-17 days from harvest/ 24 hrs cut

39

Shelf life and prepped shelf life for Romaine

14-17 days from harvest/24 hrs cut

40

Shelf life and prepped shelf life for Leafy

14-17 days from harvest/ 24 hrs cut

41

Shelf life and prepped shelf life for celery

Precut: 10 Days; use by date/ 24 hrs cut

Whole: 2-3 weeks; 5 days once cut

42

Shelf life and prepped shelf life for carrots and cabbage

10 days/ use by date

43

Shelf life and prepped shelf life for Colby jack and Parmesan

120 days/ 4 months/ 7 days after opening: 24 hrs In use

44

Shelf life and prepped shelf life for BC crumbles

90 days/3 months 7 days after opening 24 hrs in use

45

Shelf life and prepped shelf life for sliced American cheese

189 days/ 6 months 7 days after opening 24 hrs in use

46

Shelf life and prepped shelf life for fried onions

24 months/ 2 years/ 72 hrs/3 Days prepped in 4 quart container

47

Ratio for regular salad base

3 green leaf
2 Romain
2 iceberg
10 oz cabbage and carrots

48

Ratio for Caesar base

3 romain
1 iceberg

49

Shelf life for the following items prepped and not prepped
Chips
Mushrooms
Cheese bites
Onion rings

For all 4: 12 months; 48 hrs prepped

50

Primary storage; secondary storage for zappitizers

Walk in freezer; fry freezer

51

How many oz do mushrooms weigh when prepping

6 oz

52

How many ounces do onion ring weigh when prepping

4 oz

53

How many ounces do cheddar bites weigh when prepping

7 oz

54

How many ounces do chips weigh when prepping

5oz

55

Two ways you can prep chips?

5 oz in wax bag
10 oz in 205 box

56

Where is the unopened marinara stored? How long is it good for?

Dry storage 120 days/4 months o is use by date

57

Where is opened marinara stored? How long is it good for?

Walk in cooler once opened 7 Days; expo station cupped 48 hrs

58

When testing quat. Sanatizer what is the ZFL standard

200 PPM

59

When testing chlorine sanitizer what is the ZFL standard

100 PPM

60

If you have any questions about cleaning chemicals where do you find the answers?

MSDS

61

When taking the temp of chicken products that have been cooked what temp should It be? How long should you test the temp? One exception?

All chicken should reach 165 degrees for 15 seconds except traditional wings thag should temp out at 185 degrees for 15 seconds, reconstituted traditional wings must reach 165 degrees for 15 seconds

62

All hot items must be held at a temp of

140 degrees or above

63

Cold items must be held at a temperature of or below

41 degrees or below

64

Drain time for all items cooked on fryers

15 seconds

65

Cook time for bacon

30 seconds

66

Cook time for toast

45 seconds per side

67

Cook time for brioche buns

20 seconds on cut sides, 15 on heel

68

Cook time for nibs

20 seconds on cut sides

69

Cook time for wheat bread

20 seconds per side

70

Cook time for bnls wings

5:15; 30 seconds recon

71

Cook time for traditional fresh wings

10:00; 1:35 recon

72

Cook time for fingers

4:00

73

Cook time for fries

4:30

74

Cook time for fresh fillets

4:30 on original model &5:00 in built in digital model

75

Cook time for mush

1:35

76

Cook time for chips

2:45

77

Cook time for cheddar bites

3:00

78

Cook time for rings

1:35

79

Which steak weight do you use for bacon?

Heavy

80

Bacon must cook to what temp

145 degrees

81

How many pieces of bacon can you cook at once?

4

82

What is the hold time with bacon and where is that kept after cooking

Hot holding bin 1 hr ; 30 minutes under heat lamp

83

Cook time for cut side of buns

20 seconds

84

Cook time for heels of buns and nibs

15 seconds and none

85

Hold time for buns? Nibs?

Buns: none; nibs: 10 mins under heat lamp; 30 minutes hot holding cabinet then five minutes under heat lamp

86

Hold time for toast

5 mins under heat lamp

87

Which steak weight do you use for dry toast? Wheat?

Light

88

What should the reach in coolers temp be?

34-38 degrees

89

Cook time for fresh fillets

4:30-5:00

90

Char warmer temp should be?

175 degrees

91

How many chars can you cook at once?

4

92

Hold time for fillets in the warmer

1hr in hot holding bin

93

Blackening pans for chars should be washed every

4 hours

94

Shelf life for unopened blackened seasoning

180 days/6 months

95

Shelf life for blackened seasoning left over from shaker

24 hours in clean shaker

96

Shelf life for opened bag of bag of blackening seasoning

6 months

97

How many times do you squeeze the shaker when blackening chicken and do you flip it? If so how many times?

Once then flip once

98

How do you cut a fillet

Hold the knife 90 degrees, starting from the narrow end cut as thin as possible crosswise without tearing the meat then cut in half lengthwise

99

How many scoop of breader do you put in the breader tub initially? How many oz should each scoop be?

3; 64 oz scoop

100

How long should tenders sit in the breader tub

5 minutes max approx 2-3 minutes

101

How many tenders can you transfer into the breader tub at one time

25-50

102

To remove excess breader from the tenders grab the tender by the

Center

103

How long do you bread tenders

25 tenders is 10 seconds
50 is 15

104

How many tenders do you put in your hand to drop at one time

4-7

105

When dropping tenders in the fryer the tenders should be laid in the basket _________ to the length of the basket

Parallel

106

Sift the breader after breading ____ tenders

150

107

How often do you rinse and sanatize the breader tub

Shift change

108

What is the max amount of tenders you can put in a basket at one time

25.

109

How long do you have to drop 25 tenders

30 seconds

110

Which dryers do you drop tenders in?

F1, F2, F3

111

What is the shake time for tenders?

3:15 & 2:00

112

What is the hold time for tenders?

15 minutes under heat lamp

113

How do you cut chicken fingers

In half lengthwise once then crosswise five times

114

How much breader do you add to the tub after sifting?

1 scoop

115

When saucing fingers what is the max amount you can sauce at a time

15

116

How do you cost fingers and wings in a sauce bucket

Invert bucket over and back twice then swirl once in a circular motion

117

Hold time for traditional wings in wing warmer? Ceramic warmer?

2 hrs hot holding cabinet, 15 minutes under heat lamp only during busy times

118

Finish cook time for traditional wings

1:15 minutes

119

Finish cook time for boneless wings

30 seconds

120

When saucing wings what is the max amount you can put in a bucket at a time?

25

121

What is the temp range for the dryers? What is the ideal temp for oil in the dryers?

345-355; 350

122

Traditional wings should temp out at ___ degrees for __ seconds

185 degrees for 15 seconds

123

Cook time for fresh precook wings?

10 minutes

124

Cook time for boneless

5:15

125

Hold time for boneless in wing warmer? Ceramic warmer?

30 mins in hot holding cabinet; 15 minutes under heat lamp

126

When cooking boneless what is the max amount you can put in a basket

25

127

When saucing boneless what is the max amount you can put in a bucket at one time

25

128

Shake time for boneless

4:45

129

Cook time for fries

4:30

130

Shake time for fries

4:00

131

Hold time for fries

10 minutes under heat lamp

132

Cooked time for grilled cheese?

2:15

133

How to cook grilled cheese?

Butter one side, place both pieces down, brush other side, cook 45 secs, turn right piece of bread over & place 3 pieces of cheese layered to cover entire piece of bread in toasted side, place toasted side of the left piece of toast onto the cheese toast 45 seconds, flip sandwich over and cook 45 more seconds

134

Hold time for kiddie cheese?

None

135

How do you cut a kiddie cheese; grilled cheese?

Crown to heel, diagonally

136

Cook time for cheese bites

3:00 minutes

137

Hold time for cheese bites

10 minutes in hot holding bin

138

How many bags can you cook in one basket at a time?

5

139

Shake time for cheese bites

2:30

140

Cook time for mush

1:35

141

Hold time for mush

None

142

Shake time for mush

1:00

143

How many bags can you cook in a basket at once?

1

144

Cook time for onion rings

1:35

145

Hold time for onion rings

15 minutes under heat lamp

146

Shake time for onion rings

1:00

147

How many bags can you cook in one basket at a time

2

148

Cook time for chips

2:45

149

Hold time for chips

10 minutes under heat lamp

150

Shake time for chips

1:45 then 0:45

151

How many bags can you cook in one basket

4 bags or 20 oz

152

What is the temperature danger zone? Why is it called that? What does ZFL require?

41-135 degrees; foodbourne illnesses grow rapidly in this range. ZFL requires all hot food to be held above 140 degrees

153

What are the substitutions and sizes of each allowed for fries on most popular in so much meals? Which ones require an up charge?

Up charge: Garden/Caesar side salad or extra french fries (3 oz)

No up charge: Side celery, slaw, side onion rings no sauce, side chips no sauce, extra sauce, toast

154

What are the substitutions and sizes of each allowed for slaw on most popular and sandwich meals? Which ones require an up charge?

Upcharge: garden/Caesar side salad, Side celery, side rings no sauce, side chips no sauce

No upcharge: Extra fries, extra sauce

155

What are the substitution and sizes of each allowed for froze on a kid emails? Which one requires an up charge?

Upcharge: side celery

No upcharge: slaw, toast, extra sauce

156

What are the standard cleaning and maintenance tools that can be used that are ZFL approved

Nylon or nonabrasive scrub pad and a putty knife

157

How many sets of brooms and dust pans should each store have? What is each set for?

One set labeled front of house, one set labeled back of house, one set labeled for outside

158

How often should you change out your sanitizer buckets and towels in the kitchen and cashier alley

When excessively cloudy or soiled or every four hours

159

How often should the timers be cleaned?

Continuously every four hours

160

How often should the raw tender pan be washed, rinsed, and sanitized

Every shift change

161

When should you drain the liquid from the Raw pan of tenders?

After every three uses

162

How hot should the water in the four comp sink be before washing and rinsing dishes

110 degrees for dishwashing water; 110-130 in rinse sink

163

Breading in the bus tub should be thrown away after how many hours

Every 4 hours

164

How hot should be sanitizer water be in the 4COMP sink?

Temp between 80-90 degrees

165

What is each side of the sink used for. How do you wash dishes

Scrape/rinse,organize/soak, wash(salad bowls first then sharp items), rinse, sanitize for 1 min, air dry. Always wipe salad bowls with cloth towel before putting them in cold storage.

166

How far off of the ground does everything have to be?

6 inches from the floor

167

Shelving racks in the fry freezer should be how far above the bottom?

2 inches

168

What range should the fry freezer temp at

0-10 degrees

169

What range should the tempering freezer be at

8-12 degrees

170

What range should the walk-in cooler be at

34-38 degrees

171

What range should the walk-in freezer be at

0 or below

172

How often should you filter the fryers? When?

Post rush, closing

173

How long does it take for all equipment to reach ideal temp?

Approx. 15 minutes

174

Explain the filtering process

Wing fryers and finger fryers never share oil, Filtered independently; turn off Friars first, discard old is oil from prior for if needed or just filter for it and put it back, filter fryer three and put it back, then F2, then F1 and add new oil if needed. With wing fryers, Discard oil in W-2 if needed or filter W-2 and put it back then filter W1and put it back and add new oil if needed.

175

How far in advance must you post a sign if you were closing early

A week

176

What is the difference in a side and basket of celery

Side = 10 sticks and one sauce, basket 20 sticks, two sauces

177

What are the four sizes of fries we have?

3oz, 5oz, 8oz, 10oz

178

How many chips come with the Buffalo Chip and dip

10 ounces

179

Can someone substitute an appetizer for the fries

No

180

How much filter powder do you use for each fryer

6 ounces for F1, F3, F2 and W2 reheat; 12 ounces for F1 And W1