IHOP SOP EXAMINATION TEST
COMPREHENSIVE QUESTIONS AND
ANSWERS VERIFIED GRADED A+
●● 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?
COMPREHENSIVE QUESTIONS AND
ANSWERS VERIFIED GRADED A+
●● 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?
