Chicken Fillet for CREW

What is the standard thawed temperature of the Pepper Cream Sauce?

• 
  31-35°F

• 
  35-40°F

• 41-45°F

You notice your crew preparing sauces in low heat. What should be our burner setting in preparing sauces?

• 
  High heat, two rings fully opened

• 
  Medium heat, two rings opened

• 
  High heat, three rings fully opened

The crew backed up the tomato 'n cheese sauce at 10:30AM. It is now 1:15PM, what should we do next?

• Reheat it.

• 
  Discard as it is past the holding time.

• Nothing. It is still good.

You noticed that the crew placed the patty on the sliced horizontally (or crosswise). Is the orientation correct for slicing?

• 
  No

• Yes

In holding our pre-portioned sauces, _______ servings of our sauces in hinged cups can fit in a 1/3 x 4 food pan.

• 10

• 16

• 20

For our single serve preparation of our sauces, what is the standard microwaving time in preparing 3 single servings of any of our sauces?

• 15

• 20

• 25

For single serve preparation of tomato 'n cheese sauce, we need an additional 5 seconds microwaving time for two servings once placed in hinged cups with mozzarella cheese

• True

• False

Which of the following assembled dine-in finished product is a reject?

• 1

• 2

• 3

• 4

Which of the following assembled off-premise finished product is a reject?

• 1

• 2

• 3

• 4

It takes 35 seconds to assemble our finished product and cannot be held in the food warmer for off-premise customers.

• True

• False