Prep
What is the first thing to do when you jump into BOH Prep?
Check-in with designated Cook lead or Sous Chef for high-priority tasks.
When may leftovers be left uncovered?
Only when they are cooling.
True or False: You do not need to initial food labels.
False.
Name the equation to double-check if your SLW numbers are correct.
Prepared= Served + Leftover + Waste
True or False: You have a recipe with chicken breast. You don't need to follow the recipe because you know how to cook chicken breast.
False. Always review and follow the recipe.
If a recipe needs to be adjusted or corrected, what two things can you do?
Use the QR code posted in venues and BOH to submit recommended changes OR communicate with the Sous Chefs.
Where can you find the recipe number? (3 answers)
(1) At the top of the recipe following the Recipe Name. (2) On the bottom of the label in venue.
(3) On the Service Line Worksheet
Which of these does not need to be on a food label: Date prepared, Blood type, Use by date, Venue, Service, Portion Size/Weight, Initials.
Blood type.
What are the two things on the SLW that don't have headers, but need to be added?
-Waste count in the Right-hand margin
-Your name
Why do Cooks need to receive recipes for their menu items, even when they are familiar with the product? (Must provide 2 of 3 acceptable answers.)
Recipes include (1) notes about where prep is, (2) how much was prepared for actuals, and (3) the expected procedure for preparing the item.
When would a Cook provide the total number of pieces versus the total weight for a recipe yield. (2 answers)
For items like sandwiches OR when the recipe portions indicate 1 piece (thigh, breast, etc.).
You are cooling a large amount of sauce. Please describe three main steps that need to be taken to ensure it cools within the food safety timeframe. (Portion, container/storage, record)
Appropriate container/storage - Only fill the pans 1/2 full or less. Space them out on a speed cart. DO NOT COVER.
Record- record the time and temperature in the cooling log and on the food label.
Use by date.
What three things should the Cook write on the next day's SLW for a small portion of Leftovers?
(1) Recipe name, (2) Write the prepared amount on the next day's SLW, (3) Write the recipe number
Why is recipe standardization important in a restaurant? (2)
Recipe standardization manages costs for planning and budgeting purposes AND ensures consistent, quality products for guests.
List the three things you should write on a recipe once it is prepped.
-Total portions (weight OR count).
-Specific location of all prepped items.
-Total number of containers/pans/trays.
Food must reach 70 in the first two hours of cooling, and then reach 41 in the next four hours of cooling.
You are prepping an item on 12/1 that will be served on 12/3 and needs fire roasted diced tomatoes. There is enough on the leftover shelf in the Cook's Cooler for your recipe that was opened on 11/28. If you use this ingredient, what will the use by date be for the item you prepare?
12/4. Because the tomatoes will expire 12/4, if these are used for the recipe, the entire recipe will expire on 12/4.
You are serving Chipotle Beef Sandwiches out of Dash and sending some to SSE. 450 sandwiches were prepared and 80 sandwiches will go to SSE. What are the prepared portions for Dash and SSE?
Dash = 740 x 1/2 sandwiches
SSE = 80 x whole sandwiches
You are asked to freeze an item for future service. Describe the 4 minimum steps.
It's Tuesday. List the priority of these prep tasks on the prep sheets from first priority to the last priority: Pimento Grilled Cheese for Dinner Tuesday, BBQ Chicken for Dinner Wednesday, Roasted Broccoli for Parma Wednesday, Pork loin for Lunch Thursday, Ham and Cheese Strata for Breakfast Wednesday
(1) Pimento Grilled Cheese, (2) Ham & Cheese Strata, (3) BBQ Chicken, (4) Broccoli, (5) Pork Loin
Today prep > tomorrow breakfast > tomorrow protein > tomorrow items > two days from now
Describe the 5-step procedure for handling leftovers from your venue at the end of service.
(1) Weigh/quantify leftovers, (2) Properly cool items, (3) Label leftovers, (4) Place on leftover shelf OR leave on cart if 3/4 full to full cart, (5) Write item on leftover board and place recipe in folder.
Which of these does not need to be on a food label: Date prepared, Blood type, Use by date, Venue, Service, Portion Size/Weight, Initials.
Blood Type
You are totaling the number of 4-oz portions of French fries served during lunch. 10 cases of 30lbs were fired. Each pan held 5lbs. You have 2 pans in the hot box and a half pan on the line. You will carry over the pans in the hot box for dinner and compost the pan on the line. Provide the portions for Prepared, Leftover, Served, and Waste.
Prepared: 1,200
Leftover: 40
Served: 1,150
Waste: 10
List the 5 steps of the prep process.
1.) Check in with Cook II or Manager
2.) Choose Task
3.) Plan Your Steps
4.) Complete the Prep
5.) Record/Communicate on Prep Sheet & Recipe