Salads
What is in the side salad? How much of each ingredient?
3 oz of Salad Mix
2 #30 dishers of tomatoes
1 #30 disher of diced cucumbers
2 table spoons of cheddar blend
1/4 cup of croutons
1.5 oz choice of dressing
What seasoning should be on mid?
Bar Grill
Blacken Seasoning
Chipotle Seasoning
How do you properly maintain the grill and what is the grill temp suppose to be?
After every use, grill brush it and spray it down with oil.
Keep it clean
Maintain the 550 degrees
What does LDIRTS stand for?
Lable
Date
Intial
Rotate
Time
Shifts
What are 3 Items we change every 4 hours?
Tongs
Cutting Boards
Hot wells
Explain the Oriental Salad build and ingredients?
4 chicken tenders
8oz Oriental Salad mix (or 2 qt cambro)
4oz Oriental dressing
1/2 cup rice noodles (Round the out side)
1/4 cup almonds (Round the out side)
1 bread stick
2 brush strokes of garlic butter wing sauce
( Bonus Grilled salad 1 oz of dumpling sauce)
Explain the Proper spec for pink and no pink burgers?
No pink it 158 or higher
Pink is 158 no lower
No Pink burgers are doomed
Pink no dome
Proper handle press used no KIDS press
Red pick for pink burgers
What are proper Steak procudures?
3 shakes of seasoning per side of steak, before placing on the grill
Diamond grill marks
10 to 2
Flip
10 to 2
Ldirts present
No frozen Steaks
What are the 7 ingredients in PICO?
Tomatoes
Red onion
Cilantro
Jalapenos
Salad Oil
Fry Seasoning
Lime Juice
What are the five componets of the service Promise?
Make Friendly, Personal connections
Make it right, Serve it fast
Keep it Clean and Comfortable
Set the pace, be Attentive
Find It, Fix it
Explain the Quesadilla Salad Build and Ingredients?
7 oz chicken breast
3 shakes of chipotle lime seasoning
1/4 oz LBA
2x 6 inch tortillas
2x 1/4 cups of cheddar cheese
1 #20 disher of pico
8oz of salad mix (or 2 qts)
1/2 cup black bean corn salsa
1/2 cup cheddar blend
3 oz of mexi ranch
1oz white corn tortilla strips
#20 disher of pico
What is the proper burger procudures ?
PBP
Burger bag on hand or use tongs
Remove patty paper with Burger bag or tongs not hand
Use burger press to press burger ( correct burger press) once/ twice
Season burger
Dome or no dome
Flippy
seassy
cheesey
(bacon on top of cheese on flat top)
Temp to proper temp before plating
What is the spec to making chicken perfectly?
•Proper seasoning
Bourbon Street Chicken, Bourbon Seasoning gets 3 shakes per side
• Chicken Caesar Salad, Strawberry Balsamic Chicken Salad, Grilled Chicken Breast, Chicken Breast for Pasta and Fiesta Lime Chicken, Bar and Grill Spice 1 shake per side
• SW Chicken Bowl and Quesadilla Chicken Salad, Chipotle Seasoning 3 shakes per side
• Diced Chicken for salads and bowls 1/2" x1/2" cubes
• Sliced Chicken for pasta 1/4" strips
Diamond Grill marks
10 to 2
Flip
10 to 2
What is the role of Expo ?
What is
• Sets the pace by communicating lead ticket times
• Spot checks proteins & sides for correct food temperatures.
Uses the fry/bread timers
What are 5 Hourly tasks?
Change Sani Buckets
Gloves
Hand washing
Line Sweeps
Mixing Bowls
What two items go with a side salad?
Choice of Dressing and a side plate under the salad
What is the proper build for a Bourbon Mushroom Burger?
7 oz beef patty
5 shakes of bourbon seasoning one side only
1 tbsp black pepper sauce
2 swiss cheese
1 oz. LBA
Bun Down
1/4 oz of LBA
1/2 cup of onions
1/2 cup of mushrooms
2 table spoons garlic mayo
5 oz. of french fries (2 shakes of seasoning)
What is the proper build & spec for the brocoli shrimp alfredo pasta?
12 shrimp
With 6 squirts of salad oil
5 shakes of blacken seasoning
1 portion of brocoli
8oz of fettuccine
3x #20 disher of parm cream sauce
1 tbsp shaved parm
1 bread stick
2 brushes of garlic wing sauce
Plated in the window and domed
Cooks should use the the thermocouple for WHAT?
• Sides are spot checked
All Proteins are temped befoe plated
• Grill station uses a thermocouple to validate correct temperatures on steaks & chicken
• Mid station uses a thermocouple to validate correct temperatures on burgers & salmon
• Fry station uses a thermocouple to validate correct temperatures on cooked chicken
What are 3 things KM's are responsible for with BEE the good score?
Ticket times
Proper Plate spec
Hot food
Togo bagged properly with Sticky printer
and accuracy lables
Hot fries
Fresh bread
Thermal couple used
Steam as a garnish
Team work in the BOH
Guest Experience Score
OSAT dine and Togo/ Total
GSR dine in and Togo/Total
What are the proper tools that should be in cheddar blend cheese for your side salads and regular salads?
Table spoon
1/4 cup
What is the proper Build for a quesadilla burger?
7 oz beef patty
1 shake of bar grill seasoning
on flip 5 shakes of Blacken seasonings
2 slices pepper jack cheese
1/4 oz. LBA
2x 6inch tortillas
2x 1/4 cups cheddar blend
2 tablespoons of bacon
1/ cup shredded lettuce
1 tablespoon of mexi ranch
#20 disher of pico
What is the proper spec and build for the B.S.C.S?
7 oz chicken breast
3 shakes of bourbon seasoning per side
3 squirts salad oil
6 shrimp
3 shakes of blacken seasoning
1/2 cup of mushrooms
1/2 cup onions
1/4 fluid oz LBA
2x 1/2 oz ladel of Garlic wing sauce
(mushrooms & onions/garlic wing sauce/Chicken shrimp/Garlic wing sauce)
8oz of mashed pots
2 tablespoons parsley all over the whole plate
Correctly describe the prep question for Burgers.
• LDIRTS present/correct & thawing out of the box
• LDIRTS is not expired
• Burgers are properly stored, out of cryovac bag on the line, smell fresh
• Buns are held room temp w/ proper LDIRTS
• Available to serve
Describe 2 or 3 improper food utensil storage as listed on the 2025 SPA.
• Utensils are being stored in prepared food with handles contacting food
• Utensils left in containers of bulk foods with handles contacting food
• Portion cup/container stored in food
• Scoops are being stored in ice with handles contacting food.
• Utensils are kept in standing water at <135°F/57°C
• Utensils stored on a dirty surface
• Utensils stored in sanitizer between uses