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;
50 Cards in this Set
- Front
- Back
|
Shelf Life for Bottled Water |
Use By Date |
|
|
Bottled Water Primary Storage |
Dry Storage |
|
|
Secondary Storage for Bottled Water |
Cooler |
|
|
Water Bottle Cooling Time |
30-45mins |
|
|
Where are assembled Kidz cups held |
FOH rear service counter |
|
|
Dry tea bag shelf life |
180 days |
|
|
Brewed tea shelf life |
4 hours |
|
|
Tea Machine preheat time |
15 mins |
|
|
Tea label goes where |
Back of tea urn |
|
|
Shelf life of coleslaw cabbage |
11 days |
|
|
Cole slaw dressing shelf life |
180 days |
|
|
Coleslaw ratio |
1:1 |
|
|
The Coleslaw Dressing Should Be At ___ Or below |
41F |
|
|
Shelf life of mixed coleslaw |
24 hours |
|
|
# of 3.75 Oz bowls 1 batch of slaw makes |
31 |
|
|
Coleslaw marinate time |
2 hours |
|
|
Cookies shelf life frozen unopened |
1 year |
|
|
Cookie shelf life frozen opened |
30 days |
|
|
Cookie prepped shelf life |
24 hours |
|
|
Cookie bake time |
18 mins |
|
|
Croutons prepped SL |
72 hours |
|
|
Crouton bake time |
20 mins |
|
|
How many pieced of bread per sheet |
6 |
|
|
Brownies frozen unopenee |
1 year |
|
|
Brownies frozen opened |
30 days |
|
|
Brownie prepped shelf life |
24 hours |
|
|
Brownies bake time |
28 mins |
|
|
Lemons whole SL |
3-4 weeks |
|
|
Lemon wedges SL |
24 hours |
|
|
Dining lemon wedges SL |
4 hours |
|
|
Cut lemons ____ from each end |
1/4 inch |
|
|
Sanitizer cup should be how full? |
2/3 |
|
|
Hold milkshake pulse bottom down for how long? |
5-7 seconds |
|
|
Frozen milkshake SL |
12 months |
|
|
Tempering freezer milkshake SL |
48 hours |
|
|
2% milk unopened SL |
60 days |
|
|
Whipped and Chocolate whipped SL |
150 days |
|
|
Banana & Chocolate syrup SL |
120 days |
|
|
Birthday syrup SL |
180 days |
|
|
Ice level for carbonated beverages |
2/3 full |
|
|
Ice level for noncarbonated beverages |
Full |
|
|
Tempering freezer temp range |
8-12 degrees |
|
|
Hand washing sinks minimum temp |
100 degrees |
|
|
ZFI standard for chlorine sanitizer |
100 pp |
|
|
Max # of containers in a T sack |
3 |
|
|
Max 205 in cut handle bag |
2 |
|
|
Max sauces in a wax bag? |
4 |
|
|
Guest must be greeted how long after they have walked in? |
5 sec |
|
|
A guest can complain within how long? |
48 hours |
|
|
Closed signs should be placed for special days how far in advance? |
1 week |
