Meat, Fish And Poultry Specs

16 Questions | By Sfeely | Updated: Mar 20, 2022 | Attempts: 111

Questions

Settings

Create your own Quiz

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"