Kitchen Leader Training Test Wk 1

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Last updated 6:39 PM on 6/15/26
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10 Terms

1
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BOH Food Safety

  1. Cleaning and maintenance for working equipment

  2. Recipe cards

  3. Thermometer

  4. Illness SSR

2
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HACCP Hazard Analysis Critical Control Point

  1. Daily food safety

  2. Temp hot and cold food

Above 140 Below 41

  1. Corrective action

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Food with integrity

Quality of All chipotle ingredients

  1. Respect animals, the environment, and farmers

A. animals- pasture raised without hormones or antibiotics

B. organic- without artificial colors, flavors, or preservatives GMO

C. farmers- local

4
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Prep Sheet

Accurately filled out daily

  1. Prep right amount of food using forecasted sales and Usage Per Thousand ($ sales) UPT

  2. Not running out, Minimize waste, freshest food

  1. On hand count: AM before prep, PM shift change

  1. Formula: Needs-On Hand= prep

  1. Sections:

Cold line items and ingredients

Transitional prep

Chips

Grill meats and hot line items

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Deployment Tool

Filled out each morning and quantity based on Prep Sheet

  1. Time expectations- all prep completed on time

  2. Order- important for food safety

  3. Positions: preppers, slicer, fryer/bagger

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Knife Care

  1. Sharp ensures cut sizes and less force- safety

  1. Daily

Slot 1- grinding

Slot 2- sharpening

Slot 3- polish

  1. Red and green match cutting boards- safety

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Focused Prep

Work together on prep tasks using Prep Deployment Tool

  1. Recipe cards- food quality

  2. Order of tasks- food safety

  3. Clear direction- roles of each team member from start to finish

  4. Coach/feedback throughout

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Cooking to needs tool

Used to cook the right amount of food throughout the day

  1. divided by hourly sales trends and UPT per item

  2. enter catering orders

  3. stay ahead for next hour, never running out of food

  4. minimize waste by not cooking too much

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Food FACT tasting

ensure look and taste of food by tasting critically for flavor and texture and making sure color and appearance meet our standard (recipe cards)

  1. 4 times daily: during prep, before opening, shift change, dinner peak, 8:00

  1. Fully tested items: Rice, beans, steak, chicken, veggies, corn, mild, guac, chips

  1. Flavor Aroma, Appearance, Color, Texture and Mouthfeel

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Catering

  1. catering order manager

  2. Check: open, shift change, close

  1. BYO, burritos by the box, Chips spread

  1. 24 hours in advance

  2. assembled accurately and timely