Boh Amp Food Knowledge Test

21 Questions | By Granite City | Updated: Mar 21, 2022 | Attempts: 86

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Questions and Answers

1.

The type of cheese used on our Lavosh Crust when being prepped is PARMESAN.
- A.
  
  True
- B.
  
  False
2.

What should the internal temperature of Chicken Wings be when they are finished being poached?
- A.
  
  155 degrees
- B.
  
  145 degrees
- C.
  
  120 degrees
3.

Check the correct procedure for sauteeing chicken properly.
- A.
  
  Heat sautee pan
- B.
  
  Add oil or fat
- C.
  
  Add minced garlic to oil or fat
- D.
  
  When pan is hot, add chicken to oil/fat, spread evenly in pan
- E.
  
  Season with appropriate seasoning
- F.
  
  Sautee chicken untouched allowing it to release naturally from the pan
4.

How many times during each shift should the Broiler be wiped down?
- A.
  
  45-60
- B.
  
  30-50
5.

What is the weight in ounces of the New York Strip?
- A.
  
  10 ounces
- B.
  
  12 ounces
- C.
  
  14 ounces
- D.
  
  16 ounces
6.

How long is the cook time for the GC Big Cookie the 2nd time it is warmed when being sold to a Guest?
- A.
  
  4 minutes
- B.
  
  8 minutes
- C.
  
  12 minutes
7.

The correct definition of a PREFERRED DAY is: Regular day of the week to prep any given item to help maximize the shelf life of that item.
- A.
  
  True
- B.
  
  False
8.

The correct size of shrimp used in the Asian Glaze Shrimp appetizer is the 16-20 (per pound) count.
- A.
  
  True
- B.
  
  False
9.

How much Fry Seasoning goes on the Idaho Nachos?
- A.
  
  1 Teaspoon
- B.
  
  1 Tablespoon
- C.
  
  2 Teaspoons
10.

Is browning allowed on the cheese of the Baked French Onion soup?
- A.
  
  Yes
- B.
  
  No
11.

The cut size of our "Brunch Bacon" is 9/13 slices per pound.
- A.
  
  True
- B.
  
  False
12.

What is the name for the piece of equipment that hangs on the wall behind the Fry and Saute station?
- A.
  
  Hot Box
- B.
  
  Salamander
- C.
  
  Plate warmer
13.

What type of steak do we use for our London Broil?
- A.
  
  Flank Steak
- B.
  
  T-Bone
- C.
  
  Ribeye
14.

What type of pepper is used to season the Peppercorn Burger?
- A.
  
  Crushed Red Pepper Flakes
- B.
  
  Cracked Black Pepper
- C.
  
  Table Pepper
15.

How many ounces of chicken is in the Chicken Marsala?
- A.
  
  10 ounces
- B.
  
  7 ounces
- C.
  
  4 ounces
16.

What is the correct size scoop of Tomato Onion Relish that is served on the Mediterranean Chicken?
- A.
  
  #12 Green scoop
- B.
  
  #8 Grey scoop
- C.
  
  #20 Yellow scoop
17.

What type of cheese is on the Artichoke Spinach Chicken sandwich?
- A.
  
  Swiss
- B.
  
  American
- C.
  
  Provolone
- D.
  
  Cheddar
- E.
  
  Parmesan
18.

How many slices of red onions go on the burger if the guest orders onion?
- A.
  
  2
- B.
  
  5
- C.
  
  3-4
19.

Check all of the ingredients in the Turkey Burger.
- A.
  
  Ground Turkey
- B.
  
  Minced red peppers
- C.
  
  Minced green onion
- D.
  
  Bread Crumbs
- E.
  
  Fresh Parsley
- F.
  
  Kosher Salt and Black Pepper
- G.
  
  Dry Oregano
- H.
  
  Olive Oil
20.

What item listed below is NOT a critical identifier of the Bedda Chedda burger
- A.
  
  Season on BOTH sides of the burger
- B.
  
  Burger patty is centered on bun
- C.
  
  Cheddar Cheese if of high quality
- D.
  
  Both sides of bun are properly covered with BBQ sauce
- E.
  
  Bun top is placed in the correct position; almost on it's edge
21.

Kid's Grilled Chicken is served with a choice of 2 sides.
- A.
  
  True
- B.
  
  False