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Culinary Team Quiz
Chipotle Quiz
| Question | Answer |
|---|---|
| Ice bath Hotel pan --- full of ice slowly add cold water until the water level is -- in. -- Tbsp Salt No more than -- 1/3 or -- 1/6 pans placed in each ice bath ratio --% of ice and --% of water | 1/2 full of ice until the water level is 1/2 in. 1 Tbsp Salt 2 1/3 or 4 1/6 pans ratio 75% of ice and 25% of water Straight Angle |
| Guacamole - case of avocado - cups of red onion - cups of cilantro - citrus juice - cup jalapeños - Tbsps salt portion into - deep 1/3 pans and put in -- to serve at 41* degrees | 1 case of avocado 2 1/2 cups of red onion 2 1/2 cups of cilantro 1/2 citrus juice 1 cup jalapeños 3 Tbsps salt portion into 3 / Place in ice bath and serve 41 |
| Fresh Tomato salsa - tomato tray - cups of red onion - cups of cilantro - cups of citrus juice - cup jalapeños - tbsps Salt place in --- ---- and serve below or at -- | 1 tomato tray 2 cups of red onion 2 cups of cilantro 1/4 cups of citrus juice 1/3 cup jalapeños 2 tbsps Salt place in ice bath and serve at or above 41 degreees |
| Roasted chili-corn salsa - deep 1/6 pan corn - cups red onion - cups cilantro - of cilantro - of jalapeños -Tbsp serve at or below -- degrees | 2 deep 1/6 pan corn 2 cups red onion 2 cups cilantro 1/4 of cilantro 1 1/2 of jalapeños 2 Tbsp serve at or below 41 degrees |
| Vinaigrette - cups Oil - cup mark blender pitcher of red vinegar - cup mark on blender pitcher of honey - tbsp's Adobo - cold water - salt - tsps oregano - tbsp Black Pepper - oz per portion cup pour oil into the blender slowly for - mins | 3 3/4 cups Rice Bran oil 1 1/4 cup mark blender pitcher of red vinegar 2 cup mark on blender pitcher of honey 2 tbsp's Adobo 1/4 cold water 1/4 salt 2 tsps oregano 1 tbsp Black Pepper 2 oz per portion cup pour oil into the blender slowly for 2 mi |
| Fajita Mix - lbs. Sliced onions - lbs. Bell Pepper | 2 lbs. Sliced onions 3 lbs. Bell Pepper |
| Steak - inner pack of steak - pack of Adobo ---- and ----- seasoned steak pieces in deep -- pan include copy of ----- inside pan | 2 inner pack of steak 1 pack of Adobo Flat and stack seasoned steak pieces in deep 1/3 pan include copy of label inside pan |
| Black Beans -cup of water reheat --- degrees - tbsp Salt - cup citrus juice | 1 cup of water reheat 165 degrees 1 tbsp Salt 1/3 cup citrus juice |
| Pinto Bean - cup water reheat to -- degrees -tbsp Salt - cut Citrus juice | 1 cup water reheat to 165 degrees 1 tbsp Salt 1/3 cup Citrus juice |
| White Rice Serve at or above --- degrees - cups of cilantro - Tbsp Salt - cup citrus juice | Serve at or above 140 degrees 2 cups of cilantro 2 Tbsp Salt 1/2 cup citrus juice |
| Brown Rice Serve at or above --- degrees - cups cilantro - tbsp Salt - cup citrus juice | Serve at or above 140 degrees 2 cups cilantro 1 tbsp Salt 1/4 cup citrus juice |
| Iced Tea - Tea Bags Fill water to --- ------ on pot Simmer for -- mintutes Fill bucket with ice -- Pour -- over ice | 4 Tea Bags Fill water to top rivets on pot Simmer for 10 minutes Fill bucket with ice 3/4 full Pour tea over ice |
| Sweet Iced Tea Simple Syrup Deep -- pan water -cups sugar Heat until ----- is dissolved Combine with Iced Tea in bucket | Simple Syrup Deep 1/6 pan water 5 cups sugar Heat until sugar is dissolved Combine with Iced Tea in bucket |
| Fajitas (Full Batch) Spray --------- --- on small section of wood stone cook for - minute flip and sprinkle even ----- layer of salt - tsp oregano | Spray sunflower oil on small section of wood stone cook for 3 minute flip and sprinkle light layer of salt 2 tsp oregano |
| Steak Lay steak FLAT - in sprinkle with ---- layer of Salt flip when char is color of ---- ---- remove from grill at --- degrees cut - pieces on board at a time DON'T ----- pieces when cutting --inch X -- inch cut size | FLAT 1 in sprinkle with even layer of Salt color of root beer remove at 140 degrees cut 3 pieces DON'T stack 3/4 inch X 3/4 inch cut size |
| Chicken - squirts of sunflower oil per line place chicken on grill - in apart sprinkle with -----, ---- layer of Salt flip when char is color of -- Remove from grill at --- degrees Cut- pieces on board at a time DON'T - pieces when cutting -- X | 2 squirts 1 in apart sprinkle with light, even layer of Salt color of root beer Remove from at 165 degree cut 3 pieces DON'T stack 3/4 X 3/4 in cut size |
| Barbacoa Cook internal temperature of --- degrees serve at or above --- degree -- in shred size | Cook internal temperature of 165 degrees serve at or above 140 degree 1/4 in shred size |
| Carnitas Cook internal temperature of --- degrees serve at or above --- degree -- in shred size | Cook internal temperature of 165 degrees serve at or above 140 degree 1/4 in shred size |
| Reheat Reheat to -- degrees don't combine ------ food with freshly cooked and place reheats on the --- line Always reheat ----- using two pots ( one filled with 1 inch of water) | Reheat to 165 degrees don't combine reheat food with freshly cooked and place reheats on the DM line Always reheat queso using two pots ( one filled with 1 inch of water) |
Created by:
Flayvus
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