Expo Se
The first task on the Expo checklist
What is wash and sanitize tables
The first task on this checklist
Light pilot lights, turn fryers on and set to correct temp, place fy basket at each fryer
The task that you are supposed to do EVERY MONDAY
What is replace foil tray under range burners
The first task on your checklist
What is line all the trash cans
The person you should call in case of a fire
Who is 911
The amount of hours you are supposed to check temp on items on the line
What is every 2 hours
The internal temp of a pepper jack cheese boudin ball
What is 135 or higher
The product you are supposed to put on the grill after cleaning
What is oil
The compartment sink that you start filling first
What is the sanitizing compartment
This region of Louisiana is the birth place of cajun creole cuisine
What is southern Louisiana
The amount of quarts of water you add to steam table well
The amount of time we fry egg rolls, cracklin, and boudin balls
What is 6 mins for eggrolls, 3 mins for cracklin, 3-4mins boudin balls
The equipment you are supposed to clean at this station
What is stove, griddle, sandwich prep station, salamander, side cart, half rack, warmer/proofer
The ppm (parts per million) that the sanitizing sink should be at
What is between 50-100 ppm
The acronym for our business values and what each one is
What is BOUDIN
B - Be bold; O-ownership; U-uniting traditions; D-dedication; I-innovation; N-neighborhood
The kitchen tools you need at the steam table
What is portion scoops, gumbo ladle, spoon and tongs
The last task on the fry station list
What is to write in total # of boudin balls and pj balls left over in station cooler
The temperature should be set to what level on warmer/proofer and what is the temp you are looking for
What is 7 and 165
The task that is most likely to be missed
What is emptying the drain screen underneath the sink
The country roux technique comes from where
What is France
The rice to water ratio for the rice cooker
What is 5 rice 7 cups water
The steps to filtering oil
What is turn off fryer, attach oil drain pipe, grab stock pot, oil filter and cone and set underneath oil drain pipe. Turn oil drain valve and strain dirty oil through filter cone. When oil has finished draining, discard the dirty filter, place lid on stock pot and set oil aside to cool down
Best temperature to sear meat
What is 450-500
The one utensil in the kitchen that should not go in the sink
What is a knife
The leading cause to bland gumbo on the line
What is condensation from the hotel pan lid