Questions and Answers
What is the shelf life of open sauces?
7 days
If you are packaging a To-Go order of a CL ATM and CL GAR, which flavor do you package first and how many liners do you need?
Garlic. One liner.
If you are packaging a Dine-In order of BW GAR and BW LEM, which flavor do you package first and how many liners do you need?
Garlic. Two liners.
What is the proper PPM level of our sanitizer solution and how often does it need to be changed?
Signup and view all the answers
How many ladles of sauce are recommended for 8-10 wings?
Signup and view all the answers
How often should you change out your bowls on the line?
Signup and view all the answers
How many flavors can be packaged in the same hoagie or boat?
Signup and view all the answers
For a typical order of eight Classic wings, how many Drums vs. Flats do you aim for?
Signup and view all the answers
How many wings can go in a large hoagie?
Signup and view all the answers
How many classic wings can you sauce in a bowl at once?
Signup and view all the answers
How many tenders can you sauce in a bowl at once?
Signup and view all the answers
How many spatulas are needed to flip the sauces? (No LTO flavor)
Signup and view all the answers
Do 14 wings (1 flavor) in a hoagie need a liner?
Signup and view all the answers
Select all the flavors that use a 1 oz. ladle.
Signup and view all the answers
Select all of the flavors that use a 2 oz. ladle.
Signup and view all the answers
How do you indicate to the pilot that the order is complete?
Signup and view all the answers
Which two sauces can you 'burn off' if you accidentally sauce wings with these flavors?
Signup and view all the answers
What is the standard quote time for jumbo classic chicken?
Signup and view all the answers
Study Notes
Sauces and Shelf Life
- Open sauces have a shelf life of 7 days.
Packaging To-Go Orders
- When packaging a To-Go order of Classic Garlic and Classic ATM, start with Garlic and use one liner.
Packaging Dine-In Orders
- For Dine-In orders of BW Garlic and BW Lemon, package Garlic first and use two liners.
Sanitizer Solution
- The proper PPM for sanitizer solution is between 200-400.
- Change sanitizer solution every two hours minimum.
Sauce Recommendations
- For 8-10 wings, one ladle of sauce is recommended.
- In a bowl, 30 classic wings can be sauced at once.
Line Maintenance
- Bowls on the line should be changed every two hours minimum.
Flavors and Packaging
- A maximum of two flavors can be packaged in the same hoagie or boat.
- A typical order of eight Classic wings should consist of 4 drums and 4 flats.
Hoagie and Wing Capacity
- A large hoagie can hold 20 wings.
- You can sauce up to 16 tenders in a bowl at once.
Equipment Usage
- Four spatulas are needed to flip sauces when not using a limited-time offer flavor.
Liners for Hoagies
- A hoagie containing 14 wings (single flavor) requires a liner.
Ladle Sizes by Flavor
- Flavors using a 1 oz. ladle include Lemon and Garlic.
- The Mild flavor requires a 2 oz. ladle.
Order Completion Indicator
- To indicate an order is complete, pull the ticket from the rail and place it with the containers once fully packaged.
Sauces to 'Burn Off'
- If wings are sauced accidentally, Lemon Pepper and Garlic can be 'burned off.'
Standard Quote Time
- The standard quote time for jumbo classic chicken is 18 minutes.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on the essential food safety and packaging guidelines for sauces, to-go, and dine-in orders. This quiz covers shelf life, sanitizer solutions, and correct portioning for wings and hoagies. Perfect for anyone in the food service industry!
