BOH Test
Back Of House
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1) The maximum fillets that can be cooked on four header pot is 12 fillets.
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2) Oil shelf life once opened the box is _________ hours
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3) A new batch of breading flour is code dated how long ?
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4) We code date chicken products with ....................... tag.
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5) Which ingredients are shifted when preparing a new batch of flour .
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6) The ingredients of zinger breader are 960g zinger breader and 10 kg breading flour .
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7) The maximum number of zinger wings that can be cooked in a four header pot is 72 wings.
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8) What is OR Chicken fillets cooking time ?
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9) What is the draining time for cooked zinger fillets and wings before taken to upright holding cabinet.
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10) What is the bloody cooler set temperature range to maintain product temperature?
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11) Chicken is allowed to set for how long after reaching 0 degrees ___________.
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12) At what temperature is chicken thawed moved to the bloody cooler.
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13) When do you wipe out vapour from the 4 header lid.
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14) What is the minimum zinger fillets that can be cooked?
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15) The breading ingredients of OR breading is 12 kg flour ,1 packet of or seasoning, i packet milk&egg and 1 packet salt.
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16) Chicken is rotated every 30 minutes when it reaches ___________ degrees Celsius..
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17) Prince castle unit target temperature .
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18) Minimum zinger wings that can be cooked on a four header pot?
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19) Chicken holding time after two hours setting time is __________ hours.
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20) Oil is stored in the storeroom _______ cm off the floor.
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21) Upright holding cabinet target temperature is ..............
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22) What is cooking time for mini fillets?
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23) Blue chux is used on all areas in the store except on blood area.
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24) An open box of palmolein oil is code dated .........................hours.
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25) The OR breading mix must be sifted and change water only once per shift.
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26) Before thawing you should know the _____________ to be _____________.
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27) We only discard flour when it is grit.
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28) The pot should show drop to show that it has finished cooking.
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29) Minimum oil visibility must be _____________.
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30) What is a cooking time of zinger fillets?
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31) Twenty mini fillets are the maximum that can be cooked.
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32)
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33) What smallware is used to take out the 4 header cooking basket from the pot after cooking.
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34) What is draining time for cooked OR fillets?
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35) Flour is sifted once in the morning before shift starts.
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36) When do you wipe out the flour on the pot when cooking chicken?
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37) What is the chicken holding time in upright holding cabinet before selling to customers?
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38) What is the minimum OR Chicken that be cooked ?
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39) OR Chicken cooking time is ?
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40) 12 heads is the maximum number of heads that can be cooked.
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41) What are the minimum mini fillets that can be cooked?
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42) What is the minimum or fillets that can be cooked on four header fryer?
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43) A new batch of breading mix is scooped and fold 10 times .
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44) The maximum heads of chicken that can breaded at once in a lug is 8 heads.
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45) What is the minimum that you can filter a pot per day?
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46) What is the draining time for OR chicken?
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47) After thawing chicken rotation is done after ____________ hours.
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48) What is the product temperature range for chicken in the cooler?
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49) Red chux is on non blood areas in the store.
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50) Name four chicken label information that must be written.
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51) The oil that has reached discard time it smoke at _________ temperature.
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52) The four steps of oil management include fryer management, fryer filtering , cleaning of fryers and discarding of oil when damaged .
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53) The OR chicken and OR fillets breading procedure is 7 10 7 procedure.
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54) Oil takes 2 to 4 minutes to reach drop when reheating oil to cook product.
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55) Before thawing you must clean _______________.
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56) What is the cooking time for zinger wings?
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The average score is 60%
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