IHOP SOP FOH FINAL EXAM SCRIPT 2026
COMPLETE STUDY PACK WITH ANSWERS
◉ Labels for prepared products must contain the following 4 pieces of
information: Answer: 1. Product name
2. Preparer's initials
3. Prep date & Time
4. Expiration date & time
◉ What is the Temperature Danger Zone Answer: Between 41 and 140
degrees
◉ What is the preferred method for thawing food? Answer: In a
refrigerator between 33 and 41 degrees
◉ What is it called when microorganisms are transferred from one
surface to another? Answer: Cross-Contamination
◉ What is the sequence for cleaning the BOH floors? Answer: 1) Sweep
2) Mop with detergent solution
3) Mop rinse with hot water
,◉ To check internal temps, where should you insert the thermometer?
Answer: Into the thickest part of the food
◉ TRUE or FALSE: Check the internal temp of a product in at least 2
locations: Answer: TRUE
◉ How many seconds should you wait for a thermometer to steady
when taking a product's internal temp? Answer: 15 seconds
◉ What do prep sheets indicate? Answer: Products needing to be
prepared each day
◉ The amount of time a product can be kept before it is thrown out is
known as : Answer: Shelf life
◉ How often should items with a 24 hour shelf life be prepped? Answer:
Daily
◉ What does a freezer pull sheet list? Answer: Products that need to be
pulled from the freezer each day to thaw
◉ Where is the ideal location to store kitchen knives? Answer: In or on a
clean an sanitary knife holder
,◉ If you are continuously using a knife during product preparation, how
often must you sanitize the knife? Answer: Every 4 hours
◉ If you change tasks while sanitizing a knife, you must sanitize knife:
Answer: Immediately
◉ The maximum time it should take to cook a guest's order once it is
received in the kitchen is known as what? Answer: Cook time
◉ Using every available inch of cooking space is known as: Answer:
Space management
◉ TRUE or FALSE: Every team member has the responsibility of
ensuring each plate is "picture perfect." Answer: TRUE
◉ Which team member confirms that plate presentation is correct and
garnishes each order? Answer: Expeditor
◉ TRUE or FALSE: Microwave wattage may affect cook time? Answer:
TRUE
◉ Food will cook faster in the microwave when placed in this type of
container: Answer: Round & shallow
, ◉ An important step when placing food in the microwave is to: Answer:
Cover food to prevent splattering & retain moisture
◉ TRUE or FALSE: Upon delivery, frozen foods must be solid to the
touch Answer: TRUE
◉ Dry goods should be stored at what temperature range? Answer: 50 -
70 degrees
◉ What does FIFO stand for? Answer: First In First Out
◉ In what order should food that was just delivered be stored/put away?
Answer: 1) Refrigerated
2) Frozen
3) Dry
◉ Equal parts of diced onions and diced bell peppers are known as
what? Answer: Denver Mix
◉ The following meat automatically comes with what breakfast dish:
1) 2 Bacon Strips
2) 2 Pork Sausage Links
COMPLETE STUDY PACK WITH ANSWERS
◉ Labels for prepared products must contain the following 4 pieces of
information: Answer: 1. Product name
2. Preparer's initials
3. Prep date & Time
4. Expiration date & time
◉ What is the Temperature Danger Zone Answer: Between 41 and 140
degrees
◉ What is the preferred method for thawing food? Answer: In a
refrigerator between 33 and 41 degrees
◉ What is it called when microorganisms are transferred from one
surface to another? Answer: Cross-Contamination
◉ What is the sequence for cleaning the BOH floors? Answer: 1) Sweep
2) Mop with detergent solution
3) Mop rinse with hot water
,◉ To check internal temps, where should you insert the thermometer?
Answer: Into the thickest part of the food
◉ TRUE or FALSE: Check the internal temp of a product in at least 2
locations: Answer: TRUE
◉ How many seconds should you wait for a thermometer to steady
when taking a product's internal temp? Answer: 15 seconds
◉ What do prep sheets indicate? Answer: Products needing to be
prepared each day
◉ The amount of time a product can be kept before it is thrown out is
known as : Answer: Shelf life
◉ How often should items with a 24 hour shelf life be prepped? Answer:
Daily
◉ What does a freezer pull sheet list? Answer: Products that need to be
pulled from the freezer each day to thaw
◉ Where is the ideal location to store kitchen knives? Answer: In or on a
clean an sanitary knife holder
,◉ If you are continuously using a knife during product preparation, how
often must you sanitize the knife? Answer: Every 4 hours
◉ If you change tasks while sanitizing a knife, you must sanitize knife:
Answer: Immediately
◉ The maximum time it should take to cook a guest's order once it is
received in the kitchen is known as what? Answer: Cook time
◉ Using every available inch of cooking space is known as: Answer:
Space management
◉ TRUE or FALSE: Every team member has the responsibility of
ensuring each plate is "picture perfect." Answer: TRUE
◉ Which team member confirms that plate presentation is correct and
garnishes each order? Answer: Expeditor
◉ TRUE or FALSE: Microwave wattage may affect cook time? Answer:
TRUE
◉ Food will cook faster in the microwave when placed in this type of
container: Answer: Round & shallow
, ◉ An important step when placing food in the microwave is to: Answer:
Cover food to prevent splattering & retain moisture
◉ TRUE or FALSE: Upon delivery, frozen foods must be solid to the
touch Answer: TRUE
◉ Dry goods should be stored at what temperature range? Answer: 50 -
70 degrees
◉ What does FIFO stand for? Answer: First In First Out
◉ In what order should food that was just delivered be stored/put away?
Answer: 1) Refrigerated
2) Frozen
3) Dry
◉ Equal parts of diced onions and diced bell peppers are known as
what? Answer: Denver Mix
◉ The following meat automatically comes with what breakfast dish:
1) 2 Bacon Strips
2) 2 Pork Sausage Links
