Boh Amp Prep Test

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Quizzes Created: 35 | Total Attempts: 5,075
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  • 1/15 Questions

    What tool is used everytime an item is prepped?

    • Recipe
    • Knife
    • Slicer
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About This Quiz

The BOH AMP Prep test is designed to evaluate knowledge in back-of-house operations, focusing on preparation procedures, food safety, and recipe adherence in a restaurant setting. This quiz tests practical skills essential for maintaining high standards in culinary operations.

Restaurant Quizzes & Trivia

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  • 2. 

    Bread is brought to the expo line immediately after it comes out of the oven.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement implies that bread is brought to the expo line right after it is baked. This suggests that the bread is served fresh and hot, which is a common practice in many bakeries and restaurants. The immediacy of bringing the bread to the expo line ensures that customers receive the freshest and most delicious bread possible. Therefore, the answer is true.

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  • 3. 

    What is the weight for portioned Rigatoni noodles?

    • 4 oz.

    • 10 oz.

    • 11 oz.

    Correct Answer
    A. 10 oz.
    Explanation
    The weight for portioned Rigatoni noodles is 10 oz. This means that when you buy a portion of Rigatoni noodles, it will weigh 10 ounces.

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  • 4. 

    What is the weight on a portion of cooked Oriental Chicken?

    • 6 oz

    • 4 oz

    • 5 oz

    Correct Answer
    A. 4 oz
    Explanation
    The weight on a portion of cooked Oriental Chicken is 4 oz.

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  • 5. 

    What type of rice is the Grilled Island Tuna served over?

    • White Rice

    • Spanish Rice

    • Wild Rice Pilaf

    Correct Answer
    A. Wild Rice Pilaf
    Explanation
    The Grilled Island Tuna is served over Wild Rice Pilaf.

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  • 6. 

    How do you you wrap sliced meats?

    • Slice and put in drawer

    • Weighed on deli wrap, folded not rolled

    • Grab a handful and place in portion bag

    Correct Answer
    A. Weighed on deli wrap, folded not rolled
    Explanation
    To wrap sliced meats, they should be weighed on a deli wrap and then folded, not rolled. This method ensures that the meats are securely wrapped and prevents them from unraveling or becoming messy. Folding the deli wrap also helps to maintain the shape and presentation of the sliced meats.

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  • 7. 

    What is the temperature that a soup/sauce needs to reach before it can be brought to the line?

    • 115 degrees for 30seconds

    • 165 degrees for 15 seconds

    • 140 degrees for 20 seconds

    Correct Answer
    A. 165 degrees for 15 seconds
    Explanation
    The correct answer is 165 degrees for 15 seconds. This temperature and time combination ensures that the soup/sauce has reached a safe internal temperature to kill any harmful bacteria or pathogens. It is important to reach this temperature to ensure food safety before serving the soup/sauce to customers.

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  • 8. 

    At what weight do we slice Meatloaf?

    • 12 oz

    • 8 oz

    • 10 oz

    Correct Answer
    A. 10 oz
    Explanation
    Meatloaf is typically sliced at a weight of 10 oz. This weight is often considered ideal for serving portions, as it provides a substantial amount of meat without being overwhelming. Slicing the meatloaf at 12 oz may result in larger portions that some people may find too big, while slicing it at 8 oz may be too small for those who prefer a heartier serving. Therefore, 10 oz is the recommended weight for slicing meatloaf.

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  • 9. 

    The description of how the cooler should appear after a breakdown is "Clean like a hospital, Organized like a grocery store."

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement "Clean like a hospital, Organized like a grocery store" describes how the cooler should appear after a breakdown. This implies that the cooler should be spotlessly clean and well-organized, just like a hospital and a grocery store. Therefore, the correct answer is True.

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  • 10. 

    Check the items that are NOT categories on the prep list

    • Marinade

    • Slice

    • Station

    • Ovens

    • Portions

    • Cheeses

    • Soup/Sauce

    Correct Answer(s)
    A. Marinade
    A. Ovens
    A. Cheeses
    Explanation
    The items that are NOT categories on the prep list are marinade, ovens, and cheeses. The prep list typically includes tasks or categories related to food preparation, such as slicing, portioning, and making soup/sauce. Marinade, ovens, and cheeses are not categories but rather specific items or ingredients that may be used in the food preparation process.

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  • 11. 

    According to the Training Manual the three areas of cleaning duties you are responsible for are: Daily, Shiftly and Weekly.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The given statement is true. According to the Training Manual, there are three areas of cleaning duties that the person is responsible for: Daily, Shiftly, and Weekly. This implies that the person has specific cleaning tasks that need to be performed on a daily basis, tasks that need to be done during each shift, and tasks that should be completed on a weekly basis.

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  • 12. 

    What are the lettuces in the dinner salad mix?

    • Chopped iceburg

    • Chopped romaine

    • Shredded cabbage

    • Spring greens

    Correct Answer(s)
    A. Chopped iceburg
    A. Chopped romaine
    A. Spring greens
    Explanation
    The lettuces in the dinner salad mix are chopped iceberg, chopped romaine, and spring greens. These three types of lettuce provide a variety of textures and flavors to the salad, making it more visually appealing and enjoyable to eat. Chopped iceberg lettuce adds a crisp and refreshing crunch, chopped romaine lettuce offers a slightly bitter and robust taste, and spring greens contribute a mix of tender and delicate leaves. Together, these lettuces create a well-balanced and flavorful salad mix.

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  • 13. 

    What does the term “to sell“ mean when you hear it over the microphone system?

    • More of the item is needed on the line

    • Item needed right away

    • We no longer have the item to serve

    Correct Answer
    A. Item needed right away
    Explanation
    When you hear the term "to sell" over the microphone system, it means that the item is needed right away. This implies that there is a demand for the item and it needs to be quickly provided or made available to the customers. It indicates that immediate action is required to fulfill the request for the item.

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  • 14. 

    What are all the ingredients in the Turkey Burger patties?

    • Ground Turkey

    • Minced Red Peppers

    • Burger seasoning

    • Green Onion, Minced

    • Bread Crumbs

    • Kosher Salt

    • Black Pepper

    • Dry Oregano

    Correct Answer(s)
    A. Ground Turkey
    A. Minced Red Peppers
    A. Green Onion, Minced
    A. Bread Crumbs
    A. Kosher Salt
    A. Black Pepper
    A. Dry Oregano
    Explanation
    The ingredients in the Turkey Burger patties include ground turkey, minced red peppers, green onion (minced), bread crumbs, kosher salt, black pepper, and dry oregano.

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  • 15. 

    What night do we clean the ovens?

    • Friday

    • Tuesday

    • Sunday

    Correct Answer
    A. Tuesday
    Explanation
    The correct answer is Tuesday. This implies that Tuesday is the designated night for cleaning the ovens.

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Quiz Review Timeline (Updated): Mar 17, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 17, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 11, 2011
    Quiz Created by
    Granite City
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