Popeye's Restaurant Management Training

3 Questions  I  By Seguraw on August 7, 2009
Study Guide for RMT

  
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1.  Why is it important to double insert Red Rice on the steam table?
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2.  Why are chubs iced down at closing before placing them in the walk-in-cooler?
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3.  Why mix the shallots with one pint of rice? Why not mix all the rice with the shallots at the same time?
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