Healthy hands
Whats in the Ninni salad
Fried okra
Tomatoes
Green onions
Southern vinergarette
Scenario: You are carrying a heavy, steaming pot of strained pasta from the boiling station across the main walkway to the sink. You see a coworker standing with their back to you near your path.
What is the correct way to alert your coworker as you approach?
A) Say nothing and walk quickly around them to avoid a collision.
B) Tap them on the shoulder with your elbow so they know you are there.
C) Call out loudly and clearly, "Hot behind!" before entering their blind spot.
D) Whisper "excuse me" as you pass by.
C.
How often do you change out sanitation buckets
Every 2 hours
What is Batman's side job
Professional Comedian
When a app or entre is in front of a guest when do you check back with them
2 minutes/2 bites
Scenario: You have just finished sharpening a chef’s knife and need to walk it back to your prep table across the kitchen.
How should you carry the knife and communicate while moving?
A) Hold the knife out in front of you at waist height and yell, "Make way!"
B) Hold the knife with the blade pointing down by your side, tip toward the floor, and call out "Sharp behind!"when passing others.
C) Tuck the knife under your armpit and walk normally.
D) Wave the knife slightly so catching the light alerts people to the blade.
B
What temp should chicken be cooked to?
165
How many kids does Ms.Anna have
5
When repeating back an order what’s one thing you should do?
Confirm temps; suggest compliments; confirm alterations or adjustments
Scenario: You are carrying a tray of prepped vegetables out of the walk-in cooler and approaching a blind doorway that leads into the main cooking line.
What is the standard kitchen call before stepping through the doorway or around a blind corner?
A) "Coming out!" or "Corner!"
B) "Clear the way!"
C) "Prep team!"
D) "Heads up!"
A
What is the creaming method in baking
When you mix sugar and butter together until it slight and fluffy
Deshaun Watsons cousin works at Cafe Momentum. Who is it?
Wattson (Top Flight Security of the world)
When a customer has an allergy when should you notify expo?
immediately
Scenario: You are chopping onions at your station when a line cook walks behind you and calls out, "Hot behind!"
What is the best professional response?
A) Stop chopping, turn around, and look at what they are carrying.
B) Call back "Heard!" and remain stationary at your station until they pass.
C) Step immediately backward to give them more room.
D) Ignore the call and continue working in silence.
B
what is emulsification
mixing 2 liquid ingredients that don't normally go togather (oil and water, oil and vinegar
How many sons does Wayne have
3 (35, 22, 14)
Pests are a food safety hazard
because they
A. eat the operation’s food.
B. offend customers.
C. carry pathogens.
D. destroy the building.
C
Pests are a safety hazard because they carry pathogens.
Name 2 things to cdo on the closing checkout list
Polish all flatware/Fold all napkins/Check to-go supplies/Stock & Polish glasssware/Wash&dry all trays/Assist BOH as assigned
Scenario: You need to open a hot convection oven door to rotate a sheet pan of roasted chicken while another cook is working at the table next to you.
What should you call out before swinging the oven door open?
A) "Swinging!"
B) "Baking!"
C) "Oven open!" or "Hot oven!"
D) "Watch your legs!"
C
True or False
"Braising and Roasting are different
True
(bonus Points for why)
What staff member was a trainer that worked at 10 gyms
Larry "No David"