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60 Cards in this Set
- Front
- Back
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What is the proper temperature for the flat top grill |
425 |
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Which color scoop is used for the diced tomato portion for firecracker chicken wraps? |
Black scoop |
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What is the minimum serving temperature for baked potatoes? |
180 |
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Which items are listed under daily 7 |
Field greens/romaine blend, fresh chopped romaine, shredded romaine, diced Roma tomatoes, sliced 5x6 tomatoes, diced cucumbers, bacon strips |
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What is the shelf life on cooked fries? |
5 minutes |
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A long pour perfect margarita receives how many ounces of tequila? |
2.25 oz |
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How much chopped romaine is used for a side Caesar salad? |
3.5 oz |
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How many ounces of tequila are served in a Texas margarita? |
1.25 oz |
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Which fryer rotation should be completed nightly? |
Filtered and 50% moved over to the less clean oil. |
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What is the shelf life of white onion rings? |
2 days |
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Wild west shrimp pepper sets should be? |
Heated right before service. |
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What is the percentage of meat to fat in our ground beef? |
75/25 |
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Sliced tomatoes are cut to ______ inches thick and at least ______ inches in diameter. |
3/8 and 2 3/4 |
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What scoop is used for scooping butter and sour cream on baked potatoes? |
#50 |
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Fully cooked baby back ribs have ______ day shelf life? |
3 day |
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How is a t-bone plated to be viewed by the guest? |
Steak is placed down on the right side of the guest with the filet facing the guest, and the 'T' against the side choice. |
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What utensil is used to open a baked or sweet potato? |
Potato punch |
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What size scoop is used for plating a side of mashed potatoes? |
#6 |
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What is the first step in the cooling procedure for ribs that have been removed from the oven? |
Drain liquid carefully through am open corner of the foil cover. |
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What color designates allergen utensils in the kitchen? |
Purple |
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What is the cook time for wild west shrimp? |
1:30 minutes |
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What is the correct order for the 4 "S's" when selling a steak? |
Side, steak, sauce, sell |
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Which of the following is not accurate about Longhorn Salmon? |
Brush with marinade twice before serving. Once during cooking, once at service. |
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When plating the Outlaw Ribeye, what part should be facing the center of the plate? |
Bone |
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For the 7-pepper sirloin salad, meat is cut into _______ thick strips? |
1/4" |
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The final garnish for both sangrias are? |
Maraschino cherry and orange wedge |
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All of the following items must be stocked at the char grill except which one? |
Spray bottle of canola oil |
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Yellow handled tongs used for raw chicken are stored where? |
1/2 pan kept in chicken drawer. |
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Straws can be kept in a server's apron as long as they are out of view? |
False. |
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Which steak entree does not get 1/2 oz of lemon sauce? |
Porterhouse |
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What does C.A.R.E. stand for? |
Correct cut of steak, appropriate amount of seasoning, right degree of doneness, exact amount of lemon sauce. |
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Tray service should be used for ______ drinks delivered to the table? |
3 or more |
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On the 7-pepper sirloin salad, what type of cheese is used? |
Blue cheese crumbles. |
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How many chicken tenders are served for lunch portion? |
6 |
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Why are filets skewered prior to grilling? |
To help differentiate filets from sirloins. |
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A properly labeled tray of steaks has how many labels affixed to the wrapped finished tray of steaks? |
2 |
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If you find underweight baked or sweet potatoes, what should you do with them? |
Harvest them. |
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What measurement of provolone cheese is scattered over the white cheddar stuffedushrooms before melting? |
1/2 cup |
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How much chopped romaine lettuce is placed in the canoe for firecracker chicken wraps? |
1 cup |
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Pork chops are seasoned with ______? |
Prairie dust |
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Burgers are seasoned with ________? |
Prairie dust |
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Our chop steak is how many ounces of fresh ground beef? |
10 oz. |
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What is the weight for a wild west shrimp portion? |
10 oz |
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How often are you required to change the sanitizer solution in the red sanitizer buckets? |
Every 2 hours |
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How many pieces of split chicken breasts are used for a lunch portion of parmesan crusted chicken? |
3 |
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What is throughput? |
The number of guests served over one hour. |
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What is used to know your weekend throughput goal? |
Throughput goal setting tool |
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The welcome west guest count per hour setting should be set at? |
125 sun-thurs and 150 fri-sat |
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When setting up the floor plan, what tables prevent web ahead from ever showing a wait? |
Unassigned and open |
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Web ahead only allows parties up to ______ guests to join and automatically shuts off when the wait exceeds _________ minutes |
4 guests and 90 minutes |
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The wait for guest who joins, using call ahead or web ahead starts ___________? |
Immediately |
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The leader will know when a table has paid their check when the table color turns _______? |
Black |
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Only servers who own a check can close a check with a credit card or gift card? |
False |
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The _________________ speeds up the process of payment by checking if payment is down shortly after walking away from the table. |
3 step rule |
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A large party at Longhorn is ______ or more guests and should be split by atleast ________ servers. |
9 or more guests and 2 servers. |
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The 'S' in bar stars stands for? |
Set the stage |
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If your kitchen is not meeting ticket time standards and/or is not pushing out picture perfect food you should ____________ capacity management. |
Turn off |
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The bump that measures ticket times has moved from _______ to ________? |
Expo to qb |
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What temperature is temped every time in the expo window? |
Medium |
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The ticket time standard for lunch is ________ and dinner is _________? |
15 minutes lunch and 20 minutes dinner. |
