TXRH BOH MIT FINAL EXAM QUESTIONS
WITH ANSWERS
HOTPREP-Which best describes the Quality Identifier for our
seasoned rice? - CORRECT ANSWERS ✔✔Golden color, firm, tender
texture, onions visible throughout, an a rich and buttery flavor with
hints of fresh onion, garlic, and parsley
HOTPREP-Which QI best describes green beans? - CORRECT
ANSWERS ✔✔Bright green color, beans firm, onions, sweet ham
flavor, brine pinkish brown, bacon brick red, onions diced half by
half, two day shelf life, and four hours on steam table.
HOTPREP-Which statement best describes the finishing process
when making a 1x of cream gravy? - CORRECT ANSWERS ✔✔Add
two teaspoons of white pepper, two teaspoons of black pepper, and
fold in
HOTPREP-Which best describes the process for searing five logs of
prime rib for the overnight recipe? - CORRECT ANSWERS ✔✔Two
logs are seared at 400 degrees in a preheat oven for 15 minutes
HOTPREP-All correct statements for making au jus. - CORRECT
ANSWERS ✔✔Carrots and celery are cut into 1-2 inch pieces.
,Au jus should have a strong robust taste.
HOT PREP-All correct statements about diced bacon. - CORRECT
ANSWERS ✔✔18-quart brazier or 22-quart brazier, depending on
recipe.
Bacon should be reheated to 165F prior to serving.
MEAT- The Meat Cutter is going to cut 112 lbs of sirloin, but before
beginning he must: - CORRECT ANSWERS ✔✔Weigh enough
Sirloin to cut 112 lbs, open bags, remove excess fat, jaccard, sort, and
clean jaccarder.
MEAT- When cutting a 6 lb Sirloin butt for 6 oz Sirloins, the target
Sirloin yield dictates: - CORRECT ANSWERS ✔✔A goal of 83% that
should leave 5 lbs of usable steak, 1 lb of trim and waste
MEAT- When cutting a pork chop, the following guidelines should be
followed: - CORRECT ANSWERS ✔✔The pork chop is aged 7-21
days and weighs between 7 and 8 oz with a three-day shelf life, is cut
on a tan cutting board, has cuts that should be approximately 1 to 1
1/4 inches thick with 3 to 3 1/2 inches of width and a maximum fat
trim of a 1/4 inch, and is jaccarded 8 to 10 times on each side with a
95% yield.
, MEAT- Which answer has the most correct information about our
marinated chicken breast? - CORRECT ANSWERS ✔✔It has a shelf
life of 14 days from kill date, is cut on a yellow cutting board, is set in
3 quarts of five-day-old marinade with 20 chicken in pan, takes 24
jaccards, lies skin side down, is marinated for 12 hours before use,
and has a kill date of three days once completed.
MEAT- The correct spec for a 6 oz Sirloin is 3/4-1 inch of thickness,
4-4 1/2 inches of length, and: - CORRECT ANSWERS ✔✔3 inches of
width
MEAT- A ___ oz Filet should be 1 1/2 - 2 1/2 inches in thickness and
3 - 3 1/4 inches in width. - CORRECT ANSWERS ✔✔8
MEAT- Put the following items/tasks in the correct order according
to the daily game plan. - CORRECT ANSWERS ✔✔Step 1: Setup
(soap and sanitation)
Step 2: Sirloin caps
Step 3: Sirloin center
Step 4: Tenderloin
Step 5: Bone-in Ribeye
Step 6: Ribeye
WITH ANSWERS
HOTPREP-Which best describes the Quality Identifier for our
seasoned rice? - CORRECT ANSWERS ✔✔Golden color, firm, tender
texture, onions visible throughout, an a rich and buttery flavor with
hints of fresh onion, garlic, and parsley
HOTPREP-Which QI best describes green beans? - CORRECT
ANSWERS ✔✔Bright green color, beans firm, onions, sweet ham
flavor, brine pinkish brown, bacon brick red, onions diced half by
half, two day shelf life, and four hours on steam table.
HOTPREP-Which statement best describes the finishing process
when making a 1x of cream gravy? - CORRECT ANSWERS ✔✔Add
two teaspoons of white pepper, two teaspoons of black pepper, and
fold in
HOTPREP-Which best describes the process for searing five logs of
prime rib for the overnight recipe? - CORRECT ANSWERS ✔✔Two
logs are seared at 400 degrees in a preheat oven for 15 minutes
HOTPREP-All correct statements for making au jus. - CORRECT
ANSWERS ✔✔Carrots and celery are cut into 1-2 inch pieces.
,Au jus should have a strong robust taste.
HOT PREP-All correct statements about diced bacon. - CORRECT
ANSWERS ✔✔18-quart brazier or 22-quart brazier, depending on
recipe.
Bacon should be reheated to 165F prior to serving.
MEAT- The Meat Cutter is going to cut 112 lbs of sirloin, but before
beginning he must: - CORRECT ANSWERS ✔✔Weigh enough
Sirloin to cut 112 lbs, open bags, remove excess fat, jaccard, sort, and
clean jaccarder.
MEAT- When cutting a 6 lb Sirloin butt for 6 oz Sirloins, the target
Sirloin yield dictates: - CORRECT ANSWERS ✔✔A goal of 83% that
should leave 5 lbs of usable steak, 1 lb of trim and waste
MEAT- When cutting a pork chop, the following guidelines should be
followed: - CORRECT ANSWERS ✔✔The pork chop is aged 7-21
days and weighs between 7 and 8 oz with a three-day shelf life, is cut
on a tan cutting board, has cuts that should be approximately 1 to 1
1/4 inches thick with 3 to 3 1/2 inches of width and a maximum fat
trim of a 1/4 inch, and is jaccarded 8 to 10 times on each side with a
95% yield.
, MEAT- Which answer has the most correct information about our
marinated chicken breast? - CORRECT ANSWERS ✔✔It has a shelf
life of 14 days from kill date, is cut on a yellow cutting board, is set in
3 quarts of five-day-old marinade with 20 chicken in pan, takes 24
jaccards, lies skin side down, is marinated for 12 hours before use,
and has a kill date of three days once completed.
MEAT- The correct spec for a 6 oz Sirloin is 3/4-1 inch of thickness,
4-4 1/2 inches of length, and: - CORRECT ANSWERS ✔✔3 inches of
width
MEAT- A ___ oz Filet should be 1 1/2 - 2 1/2 inches in thickness and
3 - 3 1/4 inches in width. - CORRECT ANSWERS ✔✔8
MEAT- Put the following items/tasks in the correct order according
to the daily game plan. - CORRECT ANSWERS ✔✔Step 1: Setup
(soap and sanitation)
Step 2: Sirloin caps
Step 3: Sirloin center
Step 4: Tenderloin
Step 5: Bone-in Ribeye
Step 6: Ribeye
