Level 6 Flashcards
(30 cards)
Four essentials of cooking
Proper Toast bun
Salt properly
Turn on time
Pull on time
Before being on a skill position what must you do?
Wash hands and do the 5 step
How often do you change gloves
Every 2 hours
Before throwing meat how long before should you put buns down?
1 minute
How high should salt shaker be?
8 inches above the meat
How do you know when the meat is ready to turn?
When it’s bubbly and bloody on the top
How do you know when the burger is ready to be pulled?
When the party sweats fatty juices on the spatula when tilted
What is the ratio of cheese fold?
1/5 cheese fold
Where do you apply onion on a 3x3 and double double?
On the second patty
Where do you apply onion on a 4x4?
On the third patty
How often should you turn your onion?
Ideally after you pull your fourth row
What is the purpose of capping burgers right away?
To hold in the juices and heat
What temp must the meat be at? (Minimum)
165
What’s the importance of scrapping?
So that the next row seals to the grill and cooks properly
What is the importance of using two hand in the grill scraper?
To prevent strain and injury
What time do you pull a hamburger?
3:30
What time do you pull a burger with cheese?
4:15
When animal style what do you do as the cook?
Add fried mustard to the pattys and put on grilled onion
When well done how much more time does the patty cook?
15 more seconds on the first side
30 more seconds on the second side
How to cook a grilled cheese?
2 slices of cheese
25 seconds on first side
20 seconds when capped
When making a grilled cheese what onions is the cook in charge of?
Only grilled onion
How often do you sharpen grill scrapers?
At least once a week
How often do you sharpen spatula
Ideally twice a week
What is the temperature range of the board?
33-41 degrees
