FOOD
BAR
Food Safety and Personal Safety
MAINTENENCE
ROLES AND RESPONSIBILITIES
100
Cornbread
What is given to every customer and is complimentary like water?
100
Specialty Drink with Blue Carocao, peachtree, well tequila, and sour mix, garnished with an orange.
What is Slo Blue Heaven
100
Dress Code item used to reduce slip and fall accidents
What is non slip or slip resistant shoes
100
Tuesday Night Extra Cleaning Duties 
What is the day we empty and clean the salt and pepper shakers
100
Chairs up and floor is swept,ensures all job duties have been completed
What is closer
200
An appetizer consists of six of these
What are Slo Smoked Wings
200
Shiraz, Merlot, Pinot Noir, Cabernet Savinagion, Vino, Malbec
What is Red Wine
200
An item marked with a skull and crossbones
What is poisonous material
200
Monday Night Extra Cleaning Duties
What is the day we run the sauce caddies through the dishwasher
200
greeting customers, and ensuring the flow of the dining room
What is host/hostess
300
This sauce is a mixture of chopped shallots,chopped garlic, butter, and heavy cream
What is chop sauce
300
Chardonnay, Reisling, Pinot Grigio, White Zinfendel, Moscato
What is White wine
300
140 degrees or higher
What is hot holding temperature
300
Making Sanitizer Water
What is pour a sanitizer packet in a red bucket filled with cold water
300
communicating with the line cooks and ensuring all orders are plated correctly. notifying servers when order is complete
What is food expeditor
400
This sauce contains ketchup, apple cider vinegar, mustard, brown sugar, worchestershire sauce, hot sauce,lemon juice, chili powder, garlic powder, black pepper, tomatoes, and maple syrup
What is Texas Tang
400
Well Hopped beer made from brown malts
What is a Porter
400
Handwashing Procedure
What is Rinse Hands and exposed portions of arm under warm water, scrub with soap for 20 seconds inludng under fingernails and between fingers, rinse with warmwater, dry hands with paper towel and turn off sink with paper towel used to dry your hands to avoid recontamination.
400
Today plus 5
What is date marking open Product
400
Ensures food is cooked properly to Health Code Standards, plates and distributes food for customer consumption
What is a Line Cook
500
Big Jim Burger Build
What is 1/2 Pound burger patty, cheddar cheese, bacon,fried egg,lettuce, and tomatoe, grilled onion, mayo and Texas Tang
500
PBR, Black Label, Stella Artios, Modelo, Corona, Sam Adams,Labatt Blue Light
What is Fabiano distributed beer
500
Four steps for using a fire extinguisher
What is 1. pull the pin 2. aim at the base of the fire 3. squeeze the trigger 4. sweep the extinguisher from side to side
500
Steps of salad station breakdown (there are 10)
What is 1.change all Pans with product and cover 2. Fill product if needed 3. Change mixedgreens and romaine containers date and fill cover with lid 4. Fill avacado pan 5. cover croutons 6. put butter in cooler 7. Pull everything out top and bottom and wipe down cooler inside andout 8. take lidsoff dressing and cover with flats, run lids through dish tank 9. fill souffle cups 10. ensure gloves are stocked
500
overseeing the efficient running and profitability of a restaurant and managing employees
What is Manager
M
e
n
u