Meat, Fish And Poultry Specs

16 Questions | Total Attempts: 64

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Fish Quizzes & Trivia

Questions and Answers
  • 1. 
    How long is the marinade time for the carnitas pork shoulder?
    • A. 

      At least 24 hours

    • B. 

      24-36 hours

    • C. 

      36-48 hours

  • 2. 
    What is the shelf life for french dip debris?
    • A. 

      "per shift"

    • B. 

      8 hours

    • C. 

      3 hours

    • D. 

      2 hours

  • 3. 
    We grind our chuck for burger __________ times 
  • 4. 
    Once chuck is removed from the crayovac, it should sit in ___________ lexans in the walk-in to allow it to dry.
  • 5. 
    Once the chuck is removed from the crayovac and sliced, it should sit in the walk-in for at least  what period of time before it is ground?
    • A. 

      24 hours

    • B. 

      2 hours

    • C. 

      It should not rest at all

    • D. 

      At least 8 hours

  • 6. 
    After an export is cooked, cleaned, and ready to be sliced for french dips, what percent "lean" should the remaining portion be?
    • A. 

      98%

    • B. 

      90%

    • C. 

      85%

  • 7. 
    What is the maximum kill date for our chuck
    • A. 

      15-18 days

    • B. 

      21-28 days

    • C. 

      10-15 days

    • D. 

      Less than 10 days

  • 8. 
    What is the spec kill date for exports?
    • A. 

      15-18 days

    • B. 

      21-28 days

    • C. 

      Less than 10 days

  • 9. 
    After the chuck is first ground, it should be immediately ground the second time to avoid oxidation.
    • A. 

      True

    • B. 

      False

  • 10. 
    The spec weight per chicken is:
    • A. 

      3.5-4 lbs each.

    • B. 

      2.75-3 lbs. each

    • C. 

      3-3.25 lbs each

  • 11. 
    How many ounces of ahi tuna in the tartare should be chopped?
    • A. 

      2 ounces

    • B. 

      5 ounces

    • C. 

      3 ounces

  • 12. 
    What is the chop size for the ahi tuna tartare
    • A. 

      1/2" x 1/2"

    • B. 

      1/4"x 1/2"

    • C. 

      1/4" x 1/4"

  • 13. 
    What is the ratio of dark to white meat chicken in the chicken meatballs?
    • A. 

      2:1

    • B. 

      1:2

    • C. 

      3:1

    • D. 

      1:1

  • 14. 
    There are __________, level, __________ scoops of tuna per tuna sandwich.
  • 15. 
    The shelf life of tuna sandwich mix is:
    • A. 

      Per shift

    • B. 

      2 hours

    • C. 

      8 hours

    • D. 

      16 hours

  • 16. 
    The final grind size for chuck for burgers is:
    • A. 

      3/8"

    • B. 

      3/16"

    • C. 

      1/8"

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