BOH SOP TEST ACTUAL 2026 QUESTIONS AND
100% CORRECT ANSWERS
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Terms in this set (298)
What is the Temperature Danger Between 41 and 140 degrees
Zone
What is the preferred method for In a refrigerator between 33 and 41 degrees
thawing food?
What is it called when Cross-WhaContamination
microorganisms are transferred
from one surface to another?
What is the sequence for cleaning 1) Sweep
the BOH floors? 2) Mop with detergent solution
3) Mop rinse with hot water
To check internal temps with a Into the thickest part of the food
thermometer, where should you
insert the thermometer?
TRUE or FALSE: Check the internal TRUE
temp of a product in at least 2
locations:
, How many seconds should you wait 15 seconds
for a thermometer to steady when
taking the inner temp of a product?
What do prep sheets indicate? Products needing to be prepared each day
The amount of time a product can Shelf Life
be kept before it is thrown out is
known as :
How often should items with a 24 Daily
hour shelf life be prepped?
A Freezer Pull Sheet is a listing of: Products that need to be pulled from the freezer
each day to thaw
The ideal storage location for In or on a clean an sanitary knife holder
kitchen knives is:
If you are continuously using a knife Every 4 Hours
for a task, you must sanitize the
knife:
If you change tasks while sanitizing Immediately
a knife, you must sanitize knife:
The maximum time it should take to Cook Time
cook a guest's order once it is
received in the kitchen is known as
what?
100% CORRECT ANSWERS
Save
Terms in this set (298)
What is the Temperature Danger Between 41 and 140 degrees
Zone
What is the preferred method for In a refrigerator between 33 and 41 degrees
thawing food?
What is it called when Cross-WhaContamination
microorganisms are transferred
from one surface to another?
What is the sequence for cleaning 1) Sweep
the BOH floors? 2) Mop with detergent solution
3) Mop rinse with hot water
To check internal temps with a Into the thickest part of the food
thermometer, where should you
insert the thermometer?
TRUE or FALSE: Check the internal TRUE
temp of a product in at least 2
locations:
, How many seconds should you wait 15 seconds
for a thermometer to steady when
taking the inner temp of a product?
What do prep sheets indicate? Products needing to be prepared each day
The amount of time a product can Shelf Life
be kept before it is thrown out is
known as :
How often should items with a 24 Daily
hour shelf life be prepped?
A Freezer Pull Sheet is a listing of: Products that need to be pulled from the freezer
each day to thaw
The ideal storage location for In or on a clean an sanitary knife holder
kitchen knives is:
If you are continuously using a knife Every 4 Hours
for a task, you must sanitize the
knife:
If you change tasks while sanitizing Immediately
a knife, you must sanitize knife:
The maximum time it should take to Cook Time
cook a guest's order once it is
received in the kitchen is known as
what?
