Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
10 Cards in this Set
- Front
- Back
|
WHAT IS THE DIFFERENCE BETWEEN AN ENTRÉE SALAD AND A SIDE SALAD?
|
AN ENTRÉE SALAD CAN BE A MEAL IN ITSELF, A SIDE SALAD CAN ACCOMPANY A PIZZA
|
|
|
WHAT ARE THE DIFFERENT SALADS WE OFFER?
|
TOMATO, BASIL & OVALINI
ROASTED VEGGIE & GORGONZOLA BEET & GOAT CHEESE CLASSIC CAESAR CHICKEN CAESAR (ENTREE) ANTIPASTO (ENTREE) |
|
|
HOW ARE SALADS LABELED AND DATED?
|
WE PUT A READY MADE LABEL ON THEM, MARK THE SALAD TYPE, AND WRITE THE DATE ON THE LABEL.
|
|
|
WHAT SAUCES AND DRESSINGS MUST BE PREPPED EVERYDAY?
|
CLASSIC RED SAUCE
SPICY RED SAUCE WHITE CREAM SAUCE PESTO DRIZZLE BBQ DRIZZLE ITALIAN VINAIGRETTE BALSAMIC VINAIGRETTE |
|
|
HOW ARE THE SAUCES AND DRESSINGS LABELED AND DATED?
|
ON THE TOP OF THE LID OR THE SIDE OF THE PAN WITH A DRY ERASE MARKER
|
|
|
HOW ARE BACK UPS PREPARED?
|
IN CLEAN, DRY STAINLESS STEEL PANS WITH PLASTIC LIDS FOR EACH BACK UP PAN. LABEL AND DATE WITH DRY ERASE MARKER.
|
|
|
WHAT IS SPECIAL ABOUT BASIL AND TOMATOES?
|
BASIL MUST BE DE-STEMMED AND SUBMERGED IN WATER
TOMATOES MUST BE WASHED AND SLICED. |
|
|
HOW DO YOU LABEL AND DATE BACK UPS?
|
ON THE SIDE OF THE STEEL PAN OR ON TOP OF THE PLASTIC LID.
|
|
|
WHAT DOES THE TERM PAR LEVEL MEAN?
|
PRE SET GOAL AMOUNTS.
|
|
|
WHAT MUST BE USED TO PREPARE ALL SALADS, SAUCES, DRESSINGS, AND BACK UPS?
|
USE THE RECIPE BOOK TO PREPARE EACH ONE EXACTLY AS DESCRIBED IN THE RECIPE BOOK!
|
