Texas Roadhouse Questions with CORRECT Answers (Verified Update)
Q1: Shelf Life of Lemon Pepper Butter
Answer: 4 Days
Q2: Shelf Life of Whipped Butter
Answer: 4 Days
Q3: Shelf Life of Garlic Butter
Answer: 4 Days
Q4: Shelf Life of Hamburger Buns
Answer: 2 Days
Q5: Shelf life of Fresh Baked Bread (In Window)
Answer: 5 Minutes
Q6: Shelf Life of Prepped Bread
Answer: 1 Shift
Q7: Shelf Life of Chocolate Brownie
Answer: 4 Days
Q8: Shelf Life of Crouton Butter
Answer: Immediate Use
Q9: Bread Cut size before proof
Answer: 2 by 2 by 1
Q10: Bread Cut size after proof
Answer: 2 1/2 by 2 1/2 by 1 3/4
Q11: Bread cut size when cooked
Answer: 3 by 3 by 2
, Q12: Why do we proof our bread?
Answer: Texture, taste and size
Q13: How can you accomplish 100% yield?
Answer: Stick closely to 2 by 2 by 1. Don't waste dough by cutting off an extra 1/4 piece
Q14: Why does the yeast have to stand for 5 Minutes?
Answer: To let yeast activate
Q15: How long does yeast, sugar, and water sit?
Answer: 5 Minutes
Q16: How many pieces of unbaked bread should be placed on each tray?
Answer: 16
Q17: What bread is used for croutons?
Answer: Pullman
Q18: How much crouton butter is needed for 10 trays of croutons?
Answer: 5LBS
Q19: How much margarine is used in a 1 by of crouton butter?
Answer: 5 LBS
Q20: Why must cut croutons sit out over night?
Answer: to become stale
Q21: What temp is the oven set for brownies
Answer: 350
Q22: What is the total bake time for brownies
Answer: 30 Minutes
Q23: When brownies cook why is water placed at the bottom of the oven?
Answer: Water evaporates making the brownies moist and fudgy
Q1: Shelf Life of Lemon Pepper Butter
Answer: 4 Days
Q2: Shelf Life of Whipped Butter
Answer: 4 Days
Q3: Shelf Life of Garlic Butter
Answer: 4 Days
Q4: Shelf Life of Hamburger Buns
Answer: 2 Days
Q5: Shelf life of Fresh Baked Bread (In Window)
Answer: 5 Minutes
Q6: Shelf Life of Prepped Bread
Answer: 1 Shift
Q7: Shelf Life of Chocolate Brownie
Answer: 4 Days
Q8: Shelf Life of Crouton Butter
Answer: Immediate Use
Q9: Bread Cut size before proof
Answer: 2 by 2 by 1
Q10: Bread Cut size after proof
Answer: 2 1/2 by 2 1/2 by 1 3/4
Q11: Bread cut size when cooked
Answer: 3 by 3 by 2
, Q12: Why do we proof our bread?
Answer: Texture, taste and size
Q13: How can you accomplish 100% yield?
Answer: Stick closely to 2 by 2 by 1. Don't waste dough by cutting off an extra 1/4 piece
Q14: Why does the yeast have to stand for 5 Minutes?
Answer: To let yeast activate
Q15: How long does yeast, sugar, and water sit?
Answer: 5 Minutes
Q16: How many pieces of unbaked bread should be placed on each tray?
Answer: 16
Q17: What bread is used for croutons?
Answer: Pullman
Q18: How much crouton butter is needed for 10 trays of croutons?
Answer: 5LBS
Q19: How much margarine is used in a 1 by of crouton butter?
Answer: 5 LBS
Q20: Why must cut croutons sit out over night?
Answer: to become stale
Q21: What temp is the oven set for brownies
Answer: 350
Q22: What is the total bake time for brownies
Answer: 30 Minutes
Q23: When brownies cook why is water placed at the bottom of the oven?
Answer: Water evaporates making the brownies moist and fudgy
