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    Prep Champ Set A

    Uploaded by

    Claudia De La Cruz
    This document provides information to test and train employees on back of house food preparation responsibilities and procedures. It includes multiple choice questions about prep job roles and responsibilities, food safety practices like FIFO and proper vegetable washing. It also details the step-by-step process for prepping lettuce and includes a prep sheet to track prepared food items by weight and container.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Prep Champ Set A

    Uploaded by

    Claudia De La Cruz
    45 views3 pages
    This document provides information to test and train employees on back of house food preparation responsibilities and procedures. It includes multiple choice questions about prep job roles and responsibilities, food safety practices like FIFO and proper vegetable washing. It also details the step-by-step process for prepping lettuce and includes a prep sheet to track prepared food items by weight and container.

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    PREP CHAMP SET A

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    This document provides information to test and train employees on back of house food preparation responsibilities and procedures. It includes multiple choice questions about prep job roles and responsibilities, food safety practices like FIFO and proper vegetable washing. It also details the step-by-step process for prepping lettuce and includes a prep sheet to track prepared food items by weight and container.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    45 views3 pages

    Prep Champ Set A

    Uploaded by

    Claudia De La Cruz
    This document provides information to test and train employees on back of house food preparation responsibilities and procedures. It includes multiple choice questions about prep job roles and responsibilities, food safety practices like FIFO and proper vegetable washing. It also details the step-by-step process for prepping lettuce and includes a prep sheet to track prepared food items by weight and container.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    Name: Date:

    Position: Score:
    Behind the Scenes
    SET A

    I. I Choose You
    1. What positions make up the Back of House (select all that apply)?
    a. Prep Champ
    b. Kitchen Champ
    c. Dining Room Champ
    d. Clean Champ

    2. True or False: A Prep Champ that is on top of their game will prep as many containers of lettuce as possible during
    their shift.
    a. True
    b. False

    3. True or False: FIFO means First In, First Out and is about the proper rotation.
    a. True
    b. False

    4. Who is the first line of defense against bad product?


    a. The Managers
    b. The Prep Champs
    c. The kitchen champs
    d. The Bun station

    5. The following allergy is present in the Shack:


    a. Nuts
    b. Dairy
    c. Soy
    d. Wheat
    e. Seafood

    6. On the prep list, what is meant by the word “PAR”?


    a. The total amount that needs to prepped that day.
    b. The amount that will be used that day.
    c. The amount that has already been prepped.

    7. True or False: Whenever using an approved Veggie Wash. It is important that you then rinse off the vegetables with
    cool, running water.
    a. True
    b. False

    8. What is the correct range of PPM (Parts Per Million) for Veggie Wash?
    a. 5.88-7.81
    b. 3.86-5.88
    c. 9.80-11.76
    d. 11.76-15.62

    9. After dicing Spanish Yellow Onions should be soaked in approved Veggie Wash for how long?
    a. 5 minutes
    b. Just a rinse
    c. 2 minutes
    d. 7 minutes
    e. 10 minutes
    10. True or False: You should cut the base of a tomato before using the tomato slicer.
    a. True
    b. False

    11. What hand should you wear a cut glove on?


    a. Your dominant hand.
    b. Your non-dominant hand.
    c. Depending on the task, whichever hands is in potential contact with the blade.

    12. How long should be the lettuce and tomato be soak in sanitizer in Veggie Wash?
    a. 50 seconds
    b. Just a rinse
    c. 90 seconds
    d. 60 seconds
    e. 1 minute and 15 seconds

    13. Items that has trimmings


    a. Hotdog
    b. Bacon
    c. Cucumber
    d. Pickles chips
    e. Shack Sauce
    f. Lettuce
    g. Tomato
    h. Onion
    i. Cherry pepper
    j. Sport pepper
    k. Pickle spear

    14. The following allergy is not present in the Shack:


    a. Nuts
    b. Dairy
    c. Soy
    d. Wheat
    e. Seafood

    II. Tell me the story.


    1. Narrate the whole step by step procedure on how to prep lettuce.
    III. PREP SHEET

    PREPPED ITEMS CAMBROL W/ W/O JIWINS CAMBRO CAMBRO LID PRODUCE


    SIZE CAMBRO CAMBRO TARE WEIGHT
    LOGO LOGO
    LETTUCE TRIANGLE 1/3 X 6 1. 2. 120 GRAMS 3. 4. 5.
    6. 1/3 X 6 480 GRAMS 7. 8. 9. 67 GRAMS 10.
    11. 12. 13. 14. 15. 90 GRAMS 16. 17.
    TOMATO SALAD SLICED 18. 19. 380 GRAMS 20. 21. 22. 23.
    ROMA HALF SLICED 24. 110 GRAMS 16 GRAMS 25.
    SALAD HALF SLICED 26. 27. 28. 29. ____ GRAMS /
    ____ SLICES
    ONION DICED 1/9 X 6 30. 31. 32. 50 GRAMS /
    ____ TBSP.
    33. 1/9 X 6 110 GRAMS 16 GRAMS 34. ___ GRAMS /
    16 TBSP.
    PICKLE SPEAR 35. 110 GRAMS 16 GRAMS 36. ____ PCS
    CUCUMBER SPEAR 37. 110 GRAMS 38. 39. _____ PCS
    40. 1/9 X 6 41. 16 GRAMS 42. _____ PCS
    PICKLE CHIPS 43. 44. 45. _____ 46. ___ GRAMS /
    GRAMS 40 SLICES
    ONION SLICED 47. 250 GRAMS 60 GRAMS 48. _____ GRAMS
    / ___ PCS
    49. FIFO 140 GRAMS 50.
    BOTTLE

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