Cook
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)
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.
Must occur before stacking clean inserts and utensils
Air Dry on a drying rack.
When do we great the guest at the front door?
Immediatly
What does FIFO Stand for?
First in, First Out
We execute this personal hygiene practice for a minimum of 20-30 seconds.
Proper hand washing
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
What is requested after an alcoholic beverage is ordered and the guest looks younger than 35 years old?
Government picture ID
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.
If there is a line at the door and you're unsure who entered first, simply ask, "______ ______"?
Who's next
The temperature all hot foods must be maintained at?
160-180 F
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
Cook Hamburgers to a temperature of _____ degrees for a minimum of _____ seconds
160 Degrees for a minimum of 15 seconds
Name all 5 steps of service in order - "Delight"
Welcome, Beverage Service, Food Order, Meal Presentation, Invite Back
What temperature do we want the dishwasher to run at?
Between 120 - 140 F
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
Maintain Cold Foods at _____ Degrees or below
40 F
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
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.
The questions that follows a guest’s request of “No Tomatoes on my super bird please”
Is that an allergy or a preference?
What is the range for the Chlorine PPM in the dishmachine?
50-100 PPM
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
Name the BIG 6 Foodborne Illnesses
Salmonella Typhi, Salmonella NonTyphoidal, Shigella, E.Coli, Hepatitis A, Norovirus
Explain the proper set up for refrigerated storage from bottom to top.
Chicken (Bottom) - Ground Meat - Whole Meat - fish - RTE (Top)
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
What is the proper PPM for the quat sanitizer buckets and when do you test them?
200ppm - every time they are changed.
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
If the guest is not delighted, what is the next step?
Make it Right and get the Manager.
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
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