Cook
Server
Service Assistant
Host
Food Safety
Systems
100

List the ingredients and amounts in order that we use to prepare buttermilk pancake batter.

Buttermilk (1Qt.), Chilled Water (1Qt.), Liquid Eggs (6oz.), Pancake Mix (1 Bag)

100

What does T.A.C.T. stand for and when do we use it? 

Trust, Apologize, Correct and Thank. This is used to handle guest complaints. 

100

Must occur before stacking clean inserts and utensils

Air Dry on a drying rack.

100

When do we great the guest at the front door? 

Immediatly

100

What does FIFO Stand for?

First in, First Out

100

We execute this personal hygiene practice for a minimum of 20-30 seconds.

Proper hand washing

200

What is is called when we minimizes flavor transfer from the foods seeping into each other and cross - contamination on the grill.

Grill Zone Cooking

200

What is requested after an alcoholic beverage is ordered and the guest looks younger than 35 years old? 

Government picture ID

200

What is the two-color mop system and why is it important?

A different colored mop and bucket for FOH and BOH. Important to ensure that grease is not transferred into FOH.

200

If there is a line at the door and you're unsure who entered first, simply ask, "______ ______"?

Who's next

200

The temperature all hot foods must be maintained at?

160-180 F

200

List 6 items that use a yellow scoop in either the FOH or BOH.

Cheddar Cheese, Diced Tomatoes, Fajita Blend, Caramelized Onions, Pico De Gallo, Cinnamon Crumb Topping, Bacon (tot prep), Grapes, Cantaloupe, Oreo cookies, Goldfish Crackers

300

Cook Hamburgers to a temperature of _____ degrees for a minimum of _____ seconds

160 Degrees for a minimum of 15 seconds

300

Name all 5 steps of service in order  - "Delight"

Welcome, Beverage Service, Food Order, Meal Presentation, Invite Back

300

What temperature do we want the dishwasher to run at? 

Between 120 - 140 F

300

What are 3 tool used at the front host stand to help us seat guest properly and in order?

Floor plan, seating rotation, wait list

300

Maintain Cold Foods at _____ Degrees or below

40 F

300

What does PPE stand for and name 4 items required? 

Personal Protective equipment - Chemical resistant gloves & Apron, Cut resistant glove, Heat resistant gloves, oven mitts, respirator mask, safety glasses, Safety Goggles

400

What temperature is the danger zone and why is this important to know? 

Between 40 - 140 F, Ideal temperature for bacteria to grow and multiply. 

400

The questions that follows a guest’s request of “No Tomatoes on my super bird please”

Is that an allergy or a preference?

400

What is the range for the Chlorine PPM in the dishmachine? 

50-100 PPM

400

When inviting back a guest, it includes 3 specific components. Please name them. 

Ask about the Guests' experience, cash out, thank the guest & invite back

400

Name the BIG 6 Foodborne Illnesses

Salmonella Typhi, Salmonella NonTyphoidal, Shigella, E.Coli, Hepatitis A, Norovirus

400

Explain the proper set up for refrigerated storage from bottom to top.

Chicken (Bottom) - Ground Meat - Whole Meat - fish - RTE (Top)

500

When do we wear a cut resistant glove?

When prepping all foods that require the use of a knife, Using and cleaning the tomato slicer and lemon wedger, Handling broken glass, When cleaning knives

500

What is the proper PPM for the quat sanitizer buckets and when do you test them?

200ppm - every time they are changed.

500

What 3 chemicals are used to clean the washrooms? 

Spick & Span all purpose spray & glass cleaner, Comet disinfecting cleaner w/bleach, Spic & Span Floor and multi surface cleaner

500

If the guest is not delighted, what is the next step? 

Make it Right and get the Manager.

500

Name four ways to prevent food contaimination.

Wash and Sanitize hands, Clean and sanitize surfaces, Proper food storage, Minimize bare hand to RTE food contact

500

Name at least 4 immediate risk focus areas.

Dish machine clean/good repair, proper thawing/cooking/heating procedures, no pest activity, proper handwashing, storage of potentially hazardous foods/cross contaimination, cold food holding, hot food holding, drains clean/good repair, hot water available at hand sinks, no unauthorized products/chemicals, FIFO/Labels - no expired

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