Starters/Appetizers
When setting up the mushroom breader you will first place __________ heaping 6 oz. spoodles of __________ inside the breader tube.
You must __________ the button mushrooms with flour before submerging them into the mushroom batter.
What is the name of the tool we use to submerge and retrieve the button mushrooms out of the batter?
Consistency in portioning is extremely important, so for an order of fried mushrooms (FM) after button mushrooms have been through the tumbler, you must use a ___________ cup measuring cup before placing the order in the fryer basket.
FM should cook in the fryer for __________ minutes.
Dine-in FM are served in a __________ lined with wax paper.
To-go Fried Cheese (FCH) is served in a ___________ lined with wax paper and 2 dressings, usually Red & Ranch.
Our 50/50 is a combination of FM and __________ FCH.
FM and FCH have different cook times, so for a 50/50 you will have to add the FCH to the same fryer basket after the FM cooks for __________ minutes.
An order of FCH has ____________ cheese sticks.
FCH should cook in the fryer for __________ minutes, and should be served in a __________.
An order of Garlic Bread with cheese (GB w/ch) cooks approximately __________ or __________ way through the oven.
An order of GB & GB w/ch comes with __________ slices and is served on a __________ lined with wax paper.
An order of GB w/ch gets __________ red spoodles of __________.
GB & GB w/ch come with 2 sides of __________unless otherwise indicated.
Which of these appetizers are garnished with parsley?
Fried Pickles (FPICK) are in pre-portioned bags in the freezer, each bag contains one order; simply dump pickles in fryer basket and cook for __________ minutes.
Dine-in FPICK are served in a __________, and to-go FPICK are served in a __________.
FPICK come with 2 sides, normally __________ & ___________.
There are ___________ Garlic Knots (KNOTS) per order, and a to-go order should be served in a __________ lined with wax paper.
When preparing dine-in KNOTS we serve __________ ramekin(s) of __________, and it is placed on the side of the 6-pack formation on the small pie pan lined w/wax paper.
We sell 3 different portion sizes of Traditional Wings (WINGS), __________.
Dine-in 18 count of WINGS are to be served in ___________ Round Pan(s) lined with wax paper. __________ dipping sauce is served o/s, usually Ranch or Blue Cheese.
The Meatball appetizer (MB APP) has ___________ meatballs and is served on a bed of __________ sauce.
The MB APP needs to cook on a '57 pizza pan (no holes) for ___________ minutes.
Mushroom Caps (CAPS) should be placed in a single layer of a buttered ___________ and cooked in the oven for approximately ___________ minutes.
When making an order of CAPS make sure you get as many as possible in the order without stacking them on top of each other, depending on size you can typically get ___________ caps per order.
You want to cover the CAPS with ___________ mozzarella cheese before placing in the oven.
To-go CAPS should be cooked in a __________, after cooking, secure a lid (shiny side down) and place into a __________ lined with wax paper.
Always wash button mushrooms and lettuce in __________ degree water. Make sure ice is melted before adding product to the prep sink.
Use a __________ to drain water from button mushrooms. They should be drying for at least 20 minutes before placing in the __________.
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