KITCHEN LEAD (STUDY)

What is the proper oil level in the vats?

• Grate

• Min

• Max

• Shelf

How often are fry/chicken vats changed?

• 7 days/14 days

• 14 days/7 days

• 7 days/ 7 days

• As needed

In the event of a fire all employees should meet at_______if safe.

• My car

• Dumpster Pad

• Front door

• Home

Grill filets held at the wrap station in the wet well should have a______on the pan.

• None of these

• No lid

• Slotted lid

• Non slotted lid

Margarine is placed on_____of a butter biscuit.

• The crown

• Both halves

• The heel

• None of the above

Skimming fryer vats between uses help to maintain shortening quality?

• True

• False

The sausage used for dirty rice and Old fashioned white gravy should be what size?

• Bite size

• Crumbles

• Quarter

• Half

The yield of a wet with re-work is?

• 45-50

• 50-54

• 54-58

• 58-62

Re-work dough may be held on the table and used for no longer than____.

• 10 mins

• 15 mins

• 5 mins

• 20 mins

You should check the temperature of cooked chicken after every cook cycle.

• True

• False