Boh Amp Food Knowledge Test
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- 1.
The type of cheese used on our Lavosh Crust when being prepped is PARMESAN.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The correct answer is true because Parmesan cheese is used on our Lavosh Crust when being prepped. Parmesan cheese is a popular choice for adding flavor and texture to dishes, and it pairs well with the crispy and thin Lavosh Crust.Rate this question:
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- 2.
What should the internal temperature of Chicken Wings be when they are finished being poached?
- A.
155 degrees
- B.
145 degrees
- C.
120 degrees
Correct Answer
B. 145 degreesExplanation
The internal temperature of chicken wings should be 145 degrees when they are finished being poached. This is the recommended safe temperature for poultry, as it ensures that any harmful bacteria present in the meat are killed. Cooking chicken to an internal temperature of 145 degrees also helps to maintain its juiciness and tenderness.Rate this question:
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- 3.
Check the correct procedure for sauteeing chicken properly.
- A.
Heat sautee pan
- B.
Add oil or fat
- C.
Add minced garlic to oil or fat
- D.
When pan is hot, add chicken to oil/fat, spread evenly in pan
- E.
Season with appropriate seasoning
- F.
Sautee chicken untouched allowing it to release naturally from the pan
Correct Answer(s)
A. Heat sautee pan
B. Add oil or fat
D. When pan is hot, add chicken to oil/fat, spread evenly in pan
E. Season with appropriate seasoning
F. Sautee chicken untouched allowing it to release naturally from the panExplanation
The correct procedure for sautéing chicken properly is to first heat the sauté pan. Then, add oil or fat to the pan and wait for it to become hot. Next, add the chicken to the hot oil or fat and spread it evenly in the pan. Season the chicken with appropriate seasoning. Finally, sauté the chicken without touching it, allowing it to release naturally from the pan.Rate this question:
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- 4.
How many times during each shift should the Broiler be wiped down?
- A.
45-60
- B.
30-50
Correct Answer
B. 30-50Explanation
During each shift, the Broiler should be wiped down 30-50 times. This frequency ensures that the Broiler remains clean and free from any buildup or residue that may affect its performance or hygiene. Regularly wiping down the Broiler helps to maintain its efficiency and prevent any potential contamination.Rate this question:
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- 5.
What is the weight in ounces of the New York Strip?
- A.
10 ounces
- B.
12 ounces
- C.
14 ounces
- D.
16 ounces
Correct Answer
C. 14 ouncesExplanation
The weight in ounces of the New York Strip is 14 ounces.Rate this question:
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- 6.
How long is the cook time for the GC Big Cookie the 2nd time it is warmed when being sold to a Guest?
- A.
4 minutes
- B.
8 minutes
- C.
12 minutes
Correct Answer
A. 4 minutesExplanation
The cook time for the GC Big Cookie is 4 minutes the second time it is warmed when being sold to a guest.Rate this question:
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- 7.
The correct definition of a PREFERRED DAY is: Regular day of the week to prep any given item to help maximize the shelf life of that item.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A preferred day refers to a regular day of the week when an item is prepped in order to maximize its shelf life. This means that on a specific day, the necessary steps are taken to ensure that the item remains fresh and usable for a longer period of time. This could involve tasks such as proper storage, packaging, or any other measures that help maintain the quality and longevity of the item.Rate this question:
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- 8.
The correct size of shrimp used in the Asian Glaze Shrimp appetizer is the 16-20 (per pound) count.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The correct size of shrimp used in the Asian Glaze Shrimp appetizer is the 16-20 (per pound) count. This means that there are approximately 16 to 20 shrimp in one pound. This information is important for ensuring that the dish is prepared correctly and that the shrimp are of the appropriate size and quantity.Rate this question:
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- 9.
How much Fry Seasoning goes on the Idaho Nachos?
- A.
1 Teaspoon
- B.
1 Tablespoon
- C.
2 Teaspoons
Correct Answer
B. 1 TablespoonExplanation
The correct answer is 1 Tablespoon. This suggests that the appropriate amount of Fry Seasoning to be used on the Idaho Nachos is 1 tablespoon.Rate this question:
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- 10.
Is browning allowed on the cheese of the Baked French Onion soup?
- A.
Yes
- B.
No
Correct Answer
A. YesExplanation
Browning is allowed on the cheese of the Baked French Onion soup.Rate this question:
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- 11.
The cut size of our "Brunch Bacon" is 9/13 slices per pound.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because it states that the "Brunch Bacon" has a cut size of 9/13 slices per pound. This means that for every pound of bacon, there are 9 out of 13 slices.Rate this question:
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- 12.
What is the name for the piece of equipment that hangs on the wall behind the Fry and Saute station?
- A.
Hot Box
- B.
Salamander
- C.
Plate warmer
Correct Answer
B. SalamanderExplanation
A salamander is a piece of equipment that is commonly used in professional kitchens, specifically behind the fry and sauté station. It is a broiler that is typically mounted on the wall and used for browning, melting, and glazing food. The heat from the salamander is intense and can quickly cook or finish off dishes. It is an essential tool for achieving the desired texture and appearance of certain dishes in a professional kitchen setting.Rate this question:
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- 13.
What type of steak do we use for our London Broil?
- A.
Flank Steak
- B.
T-Bone
- C.
Ribeye
Correct Answer
A. Flank SteakExplanation
The correct answer is Flank Steak. London Broil is a dish that traditionally uses Flank Steak. Flank Steak is a lean and flavorful cut of beef that is often marinated and then broiled or grilled. It is known for its long, flat shape and distinctive grain. The meat is usually cooked medium-rare to medium to keep it tender and juicy. T-Bone and Ribeye are both popular cuts of steak but are not typically used for London Broil.Rate this question:
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- 14.
What type of pepper is used to season the Peppercorn Burger?
- A.
Crushed Red Pepper Flakes
- B.
Cracked Black Pepper
- C.
Table Pepper
Correct Answer
B. Cracked Black PepperExplanation
The correct answer is Cracked Black Pepper because it is commonly used to season burgers and adds a strong, spicy flavor. Crushed Red Pepper Flakes are typically used for adding heat to dishes rather than seasoning burgers. Table Pepper is a generic term that can refer to any type of pepper, so it is not specific enough to be the correct answer.Rate this question:
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- 15.
How many ounces of chicken is in the Chicken Marsala?
- A.
10 ounces
- B.
7 ounces
- C.
4 ounces
Correct Answer
B. 7 ouncesExplanation
The Chicken Marsala dish contains 7 ounces of chicken.Rate this question:
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- 16.
What is the correct size scoop of Tomato Onion Relish that is served on the Mediterranean Chicken?
- A.
#12 Green scoop
- B.
#8 Grey scoop
- C.
#20 Yellow scoop
Correct Answer
A. #12 Green scoopExplanation
The correct size scoop of Tomato Onion Relish that is served on the Mediterranean Chicken is the #12 Green scoop.Rate this question:
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- 17.
What type of cheese is on the Artichoke Spinach Chicken sandwich?
- A.
Swiss
- B.
American
- C.
Provolone
- D.
Cheddar
- E.
Parmesan
Correct Answer
C. ProvoloneExplanation
The correct answer is Provolone because it is the type of cheese that is on the Artichoke Spinach Chicken sandwich.Rate this question:
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- 18.
How many slices of red onions go on the burger if the guest orders onion?
- A.
2
- B.
5
- C.
3-4
Correct Answer
C. 3-4Explanation
The correct answer is 3-4. This means that when a guest orders onion on their burger, it is recommended to put 3 to 4 slices of red onions on it. This range allows for some flexibility based on the guest's preference and the size of the burger. It ensures that there is an adequate amount of onion to enhance the flavor of the burger without overpowering it.Rate this question:
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- 19.
Check all of the ingredients in the Turkey Burger.
- A.
Ground Turkey
- B.
Minced red peppers
- C.
Minced green onion
- D.
Bread Crumbs
- E.
Fresh Parsley
- F.
Kosher Salt and Black Pepper
- G.
Dry Oregano
- H.
Olive Oil
Correct Answer(s)
A. Ground Turkey
B. Minced red peppers
C. Minced green onion
D. Bread Crumbs
F. Kosher Salt and Black Pepper
G. Dry OreganoExplanation
The correct answer includes all the ingredients listed in the given options: Ground Turkey, Minced red peppers, Minced green onion, Bread Crumbs, Kosher Salt and Black Pepper, and Dry Oregano. These ingredients are all necessary for making a Turkey Burger.Rate this question:
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- 20.
What item listed below is NOT a critical identifier of the Bedda Chedda burger
- A.
Season on BOTH sides of the burger
- B.
Burger patty is centered on bun
- C.
Cheddar Cheese if of high quality
- D.
Both sides of bun are properly covered with BBQ sauce
- E.
Bun top is placed in the correct position; almost on it's edge
Correct Answer
D. Both sides of bun are properly covered with BBQ sauceExplanation
The item listed below that is NOT a critical identifier of the Bedda Chedda burger is "Both sides of bun are properly covered with BBQ sauce." The other options mention specific aspects that are important for the burger, such as seasoning the burger, centering the patty on the bun, using high-quality cheddar cheese, and placing the bun top in the correct position. However, the amount of BBQ sauce on both sides of the bun does not seem to be a critical factor in identifying the Bedda Chedda burger.Rate this question:
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- 21.
Kid's Grilled Chicken is served with a choice of 2 sides.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The explanation for the given correct answer is that the statement is true. Kid's Grilled Chicken is indeed served with a choice of 2 sides.Rate this question:
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Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Feb 24, 2011Quiz Created by
Granite City
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