Culinary Jeopardy

Acronyms 101

100

FTR

Follow the Recipe

200

FIFO

"First in first out"

300

LMO

Less more often

400

ROP

Reduced Oxygen Packaging

500

HACCP

Hazard Analysis and Critical Control Points

I'm Allergic

100

I'm allergic to dairy, can I have your breadsticks?

yes, our breadsticks are dairy free and vegan

200

I'm allergic to pine nuts and I would like the Chicken Margherita.  Can I eat this?

Yes, our pesto does not contain any pine nuts

300

I want a Fettuccini Alfredo, but I'm allergic to anything onion related.  Can I eat this?

No, there is onion powder in the white sauce base.

400

I'm allergic to eggs, do any of your pastas contain egg.

Yes,

Gluten free Rotini

Tortelloni

Ravioli

500

I'm allergic to Soy,

Do your breadsticks contain any Soy?

Yes, but only in the Butter(margarine).

The breadsticks themselves have no soy.

Wait! What's the recipe again?

100

Ingredient portions for Dinner Chicken Alfredo.

Bonus question:  I am used to ensure liquid stays with product, protects from drips/cross contamination to another product; great for grilled chicken.

10oz Fett

two cut 4.5 oz grilled chicken

8 fl oz of Alfredo

Bonus answer is*****kant leeks*******

200

Ingredient portions for Chicken Scampi

8 oz of angel hair pasta

5 scampi chicken tenders

8 fl of pepper mix

6 fl oz Scampi sauce 

300

Ounces of meat sauce and marinara sauce used for a Tour of Italy.

3 oz meat sauce for lasa

2 oz marinara for chicken parm

400

Ingredient portions of a Chicken & Shrimp Carbonara

3 chicken scampi tenders

9 31/40 shrimp

10 pieces of roasted red peppers

2 #8 scoops of carbonara sauce

6 oz of hot spaghetti 

500

Fl oz of Gnocchi used per gallon of Chicken Gnocchi soup.

26 fl oz

TQ

100

When to change out Sanitizer Bucket.

Change out bucket every 2 hours, sooner if soiled

200

Minimum rinse temperature on the Dish Machine.

180 Degrees F

300

Minimum Internal temperature of breadsticks after Baking.

190 Degrees F

400

Per ROP HACCP log, all sauces and soups must be cooled to what temperatures within what time frames?

Must reach 70 degrees or lower within the first two hours and less than 38 degrees within an additional 4 hours.

500

Levels of Food Storage

Ready to eat foods

Raw seafood

Raw Beef

Raw Pork

Raw Chicken

What the Actual, I thought it was all Theoretical.

100

Weight of a case of tortelloni and the individual bag weight?

 30 lb case

 6lb bags

200

Case weight of Beef and Sausage print

32 lbs

300

The weight of a case of shrimp and the weight of a bag of shrimp.

20lb cases

2 lb bags

10 bags per case

400

Weight of a tray of cooked fettuccini vs a bag of uncooked fettuccini.  Case size broken down = what?

10 lbs cooked, 4 lb bag of uncooked

7/4lb bags=28lb cases

500

Salmon

Case weight, box weight, individual salmon weight, and amount of salmon per box.

30 lb case

10 lb box

8 oz salmon

20 salmon per box