ONLYSTUDENTS
BOH SOP Test
1. What is the Temperature Danger Zone: Between 41 and 140 degrees
2. What is the preferred method for thawing food?: In a refrigerator between 33
and 41 degrees
3. What is it called when microorganisms are transferred from one surface to
another?: Cross-WhaContamination
4. What is the sequence for cleaning the BOH floors?: 1) Sweep
2) Mop with detergent solution
3) Mop rinse with hot water
5. To check internal temps with a thermometer, where should you insert the
thermometer?: Into the thickest part of the food
6. TRUE or FALSE: Check the internal temp of a product in at least 2 locations:-
: TRUE
7. How many seconds should you wait for a thermometer to steady when
taking the inner temp of a product?: 15 seconds
8. What do prep sheets indicate?: Products needing to be prepared each day
9. The amount of time a product can be kept before it is thrown out is known
as :: Shelf Life
10. How often should items with a 24 hour shelf life be prepped?: Daily
11. A Freezer Pull Sheet is a listing of: Products that need to be pulled from the
freezer each day to thaw
,ONLYSTUDENTS
12. The ideal storage location for kitchen knives is: In or on a clean an sanitary
knife holder
13. If you are continuously using a knife for a task, you must sanitize the
knife: Every 4 Hours
14. If you change tasks while sanitizing a knife, you must sanitize knife: Im-
mediately
15. The maximum time it should take to cook a guest's order once it is received
in the kitchen is known as what?: Cook Time
16. Using every available inch of cooking space is known as: Space Manage-
ment
17. TRUE or FALSE: Every team member has the responsibility of ensuring each
plate is "picture perfect."
18. Which team member confirms that plate presentation is correct and gar-
nishes each order?: Expeditor
19. TRUE or FALSE: Microwave wattage may affect cook time?: TRUE
20. Food cooks faster in the microwave when placed in this type of contain-
er: Round & Shallow
21. An important step when placing food in the microwave is to: Cover food to
prevent splattering & retain moisture
,ONLYSTUDENTS
22. TRUE or FALSE: Upon delivery, frozen foods must be solid to the touch: -
TRUE
23. Dry goods should be stored at what temperature range?: 50 - 70 degrees
24. What does FIFO stand for?: First In First Out
25. In what order should food that was just delivered be stored/put away?: 1)
Refrigerated
2) Frozen
3) Dry
26. Equal parts of diced onions and diced bell peppers are known as what?: -
Denver Mix
27. The following meat automatically comes with what breakfast dish?: 1) 2
Bacon Strips
2) 2 Sausage Links
3) 2 Ham Slices
28. What dish comes with 2 triangles of French Toast, 2 eggs, 2 bacon strips,
2 sausage links & 2 buttermilk pancakes?: Split Decision Breakfast
29. What is used instead of LBA when preparing a dish from the Simple & Fit
Menu?: Pam Spray
30. What is the Shelf Life of French Toast Batter in use?: 4 hours
31. What is the ratio of pasteurized liquid eggs to buttermilk batter for a full
batch of omelette batter?: 1 gallon of pasteurized liquid eggs to 10 oz. of buttermilk
batter
32. Why must the egg batter be agitated before use?: So the solids and liquids
can separate after sitting
33. How many shots of buttermilk batter are required to be given to pasteur-
, ONLYSTUDENTS
ized liquid eggs to make omelette batter?: 5
34. What is the shelf life on omelette batter?: 4 hours
35. What is the temp of the Wet Grill: 350 degrees
36. What is the proper procedure to heating food before placing it on the steam
table?: Re-heat food to 165 degrees and hold that temp for 15 secs, then place it
on the steam table
37. What is the shelf life for all items held on the steam table?: 4 hours
38. Original French Toast is cooked in how much LBA or Salad Oil?: 1/2 oz.
39. When dipping bread into the French Toast Batter, which utensil should you
use?: Tongs
40. Stuffed French Toast is cooked for how long on each side?: 2.5 - 3 minutes
41. How many inches in diameter should a crepe be?: 8 inches
42. When preparing pre-made crepes, what is the maximum you can stack on
each plate?: 20
BOH SOP Test
1. What is the Temperature Danger Zone: Between 41 and 140 degrees
2. What is the preferred method for thawing food?: In a refrigerator between 33
and 41 degrees
3. What is it called when microorganisms are transferred from one surface to
another?: Cross-WhaContamination
4. What is the sequence for cleaning the BOH floors?: 1) Sweep
2) Mop with detergent solution
3) Mop rinse with hot water
5. To check internal temps with a thermometer, where should you insert the
thermometer?: Into the thickest part of the food
6. TRUE or FALSE: Check the internal temp of a product in at least 2 locations:-
: TRUE
7. How many seconds should you wait for a thermometer to steady when
taking the inner temp of a product?: 15 seconds
8. What do prep sheets indicate?: Products needing to be prepared each day
9. The amount of time a product can be kept before it is thrown out is known
as :: Shelf Life
10. How often should items with a 24 hour shelf life be prepped?: Daily
11. A Freezer Pull Sheet is a listing of: Products that need to be pulled from the
freezer each day to thaw
,ONLYSTUDENTS
12. The ideal storage location for kitchen knives is: In or on a clean an sanitary
knife holder
13. If you are continuously using a knife for a task, you must sanitize the
knife: Every 4 Hours
14. If you change tasks while sanitizing a knife, you must sanitize knife: Im-
mediately
15. The maximum time it should take to cook a guest's order once it is received
in the kitchen is known as what?: Cook Time
16. Using every available inch of cooking space is known as: Space Manage-
ment
17. TRUE or FALSE: Every team member has the responsibility of ensuring each
plate is "picture perfect."
18. Which team member confirms that plate presentation is correct and gar-
nishes each order?: Expeditor
19. TRUE or FALSE: Microwave wattage may affect cook time?: TRUE
20. Food cooks faster in the microwave when placed in this type of contain-
er: Round & Shallow
21. An important step when placing food in the microwave is to: Cover food to
prevent splattering & retain moisture
,ONLYSTUDENTS
22. TRUE or FALSE: Upon delivery, frozen foods must be solid to the touch: -
TRUE
23. Dry goods should be stored at what temperature range?: 50 - 70 degrees
24. What does FIFO stand for?: First In First Out
25. In what order should food that was just delivered be stored/put away?: 1)
Refrigerated
2) Frozen
3) Dry
26. Equal parts of diced onions and diced bell peppers are known as what?: -
Denver Mix
27. The following meat automatically comes with what breakfast dish?: 1) 2
Bacon Strips
2) 2 Sausage Links
3) 2 Ham Slices
28. What dish comes with 2 triangles of French Toast, 2 eggs, 2 bacon strips,
2 sausage links & 2 buttermilk pancakes?: Split Decision Breakfast
29. What is used instead of LBA when preparing a dish from the Simple & Fit
Menu?: Pam Spray
30. What is the Shelf Life of French Toast Batter in use?: 4 hours
31. What is the ratio of pasteurized liquid eggs to buttermilk batter for a full
batch of omelette batter?: 1 gallon of pasteurized liquid eggs to 10 oz. of buttermilk
batter
32. Why must the egg batter be agitated before use?: So the solids and liquids
can separate after sitting
33. How many shots of buttermilk batter are required to be given to pasteur-
, ONLYSTUDENTS
ized liquid eggs to make omelette batter?: 5
34. What is the shelf life on omelette batter?: 4 hours
35. What is the temp of the Wet Grill: 350 degrees
36. What is the proper procedure to heating food before placing it on the steam
table?: Re-heat food to 165 degrees and hold that temp for 15 secs, then place it
on the steam table
37. What is the shelf life for all items held on the steam table?: 4 hours
38. Original French Toast is cooked in how much LBA or Salad Oil?: 1/2 oz.
39. When dipping bread into the French Toast Batter, which utensil should you
use?: Tongs
40. Stuffed French Toast is cooked for how long on each side?: 2.5 - 3 minutes
41. How many inches in diameter should a crepe be?: 8 inches
42. When preparing pre-made crepes, what is the maximum you can stack on
each plate?: 20
