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Golden Corral Certification Training > Hot Cook Proteins > Flashcards

Hot Cook Proteins Flashcards

(75 cards)

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1
Q

Shelf life for all prepped bone in chicken when covered in cooler

A

24 hours

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2
Q

Internal temperature of cooked bone in chicken is

A

170°F

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3
Q

How long is cooked golden roasted chicken or whole cooked rotisserie chicken kept covered in food warmer up to

A

One hour until serving

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4
Q

How is rotisserie chicken served

A

It is quartered

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5
Q

How is golden roasted chicken before serving

A

Browned in impinger or Pizza oven before serving

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6
Q

Shelflife of rotisserie chicken or golden roasted chicken on display is

A

30 minutes

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7
Q

Rotisserie chicken, golden roasted chicken, and bone in chicken are served

A

In a single layer in the pan never stacked

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8
Q

What meat is used to prepare Bourbon Street chicken

A

Raw chicken thigh meat or thigh strips one by one pieces

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9
Q

How much bourbon street chicken cooked at a time

A

2 1/2 pounds or one crock

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10
Q

What is Bourbon Street chicken cooked on

A

A flat grill or in a wok Never in a skillet

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11
Q

What is the cook time for Bourbon Street chicken

A

12 minutes on a grill or 6 to 8 minutes in a wok

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12
Q

What is Bourbon Street chicken top with just before serving

A

Half spoonful of hot teriyaki sauce

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13
Q

How is pot roast gravy made

A

Made from pan gravy mixed with enough brown gravy to make 4 quarts mixture must be no more than 3/4 pan gravy and at least 1/4 of fresh prepared brown gravy

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14
Q

What is the shelf life of bourbon street chicken on display

A

One hour

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15
Q

What is a full size pan of pot roast

A

Two whole roast steam vegetables (1 crock potatoes, 1/2 crock of carrots, 1/2 crock of celery, 1/2 crock of onion) 4 cups of brown gravy mixture

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16
Q

Shelflife of pot roast on display

A

Three hours

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17
Q

How often is fried chicken breading sifted and water change in dipping bucket

A

After every case Of chicken

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18
Q

How often is all breadings discarded

A

Every four hours and at the end of day

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19
Q

All breadings and batters should be

A

Covered when not in use

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20
Q

For fried chicken, wings are

A

Tucked After breading

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21
Q

Shelflife for Raw breaded chicken

A

Five minutes

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22
Q

When frying chicken

A

Timer is set first then chicken is drop in the fryer

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23
Q

Breaded chicken pieces drop in to fryer in this order

A

Thighs skin down, legs, breast, and wings

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24
Q

Shelflife of prep, Uncook meatloaf covered in cooler is

A

24 hours

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25
Meatloaf is baked with
Seam side down on grate on baking pan, covered with fourth size pan
26
Meatloaf is top with
Enough topping to cover the top
27
Meatloaf is slice —— down the middle and then —— times across the width for a total of —- pieces
Lengthwise 6 14
28
Shelflife of baked meatloaf
Two hours
29
Pagoda item served in
Skillet or woks not pans
30
Smoker preheated to—- before use
225 degrees
31
Smoke and times/temp for brisket and Boston butt
10 hours
32
Smoke and times/temp for spare ribs
4.5 hours / 180 degrees
33
Smoke and times/temp for baby back ribs
3 hours/180 degrees
34
Smoke and times/temp for turkeys
4 hours/170 degrees
35
Smoke and times/temp for chicken
3 hours/ 170 degrees
36
Smoked product are served
Immediately or wrapped tightly in plastic wrap
37
Shelf life of smoked brisket
4 hours
38
Shelf life of smoked pulled pork bbq
1 hour
39
Shelf life of smoked of pork ribs
30 mins
40
Shelf life of smoked turkey
4 hrs
41
Shelf life of smoked chicken
30 mins
42
Leftover smoked turkey is used with in
24 hours
43
Whole smoked chicken wrap tightly and held in food warmer cut and serve with in
Four hours
44
Leftover smoked chicken with in the shelf life is pulled from bone and used within
24 hours
45
Leftover smoked pork and beef products are chilled to —- degrees within —-hours
40 degrees | 4 hours
46
Leftover smoked pork and beef is used
Within 24 hours
47
Leftover brisket is reheated in steamer to —- degrees and then in smoker to ——- degrees
150 | 165
48
Leftover pork butt is reheated in smoker to —— degrees must reach 165 in —- hours
165 | 2 hours
49
Baked potatoes washed
In hot water and dried before wrapping shiny side out
50
Potatoes baked at —— degrees or —— degrees for 1-1.5 hours
400 | 325
51
Shelflife of baked potatoes
Two hours
52
How much sliced potatoes for mashed potatoes are Steam for in what pan
12 pound. 30 minutes. Full size perforated pan
53
For mashed potatoes, seasoning Mixture is heated in steamer to what degree
165°F
54
How is mashed potato made from steam potatoes
2 to 3 minutes on high with wing whip, heated seasoning pouch added mix for one minute on low then mix for one min on high
55
Shelflife of mashed potatoes
One hour
56
All All steam vegetables gets a tablespoon
Vegetable seasoning
57
Golden corral beans seasoning is used in
Green beans, southern style beans, southern style cabbage, green bean casserole, turn up greens and frozen spinach
58
To maintain hot temp of fresh steak vegetables on the bar
No more than 1” of water may be added to it
59
Shelf life of beans
4 hours
60
Shelf life of cabbage and carrots
1 hour on display 3 hours in warmer
61
Shelf life of corn
1 hour on display 2 hours in warmer
62
Shelf life of all gravies
4 hours
63
Shelf life of casseroles Mac n cheese, cornbread stuffing, broccoli and rice, pasta bake, sweet corn pudding, creamed spinach
3 hours
64
Steam corn on the cob cooked with
1 tbsp salt and 4 oz of block margarine
65
Grill corn on the cob
Flame broil or steamed. Season with butter flavored cooking oil and bbq seasoning
66
Soup pots are sprayed with non stick oil to prevent
Ring from forming around pot edge
67
Soups are displayed in pots
Without lids
68
Reconstitute soup by
Adding 1/4 of water
69
Shelf life of soup
4 hours
70
Soup temp
Maintained at 160
71
Pizza dough thawed out room temperature for
30 min
72
Shelf life for raw topped Pizza on rack/cooker
One hour
73
How long is Pizza baked for
6-8 min at 500 in reg pizza oven | 5 min 475 in impinger
74
Fresh pizza =
8 equal slices
75
All fried food drained for
10-30 seconds

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