Roasts have a dwell time of ____ minutes in the holding oven before they can
be used. Right Ans - 30 minutes
A roast can lose ____ oz. for every hour in the holding oven. Right Ans - 1 oz.
Products in the holding oven must have an internal temperature of ____
degrees. Right Ans - 140 degrees
Increasing the oven temperature in order to cook beef in less time is referred
as _____________. Right Ans - -Forced cooking
-Pushing beef
-Fast cooking
What temperature must a tempered roast reach before it can be cooked?
Right Ans - 34-40 degrees
The beef tempering racks must be cleaned ______________. Right Ans - Once a
week
If a roast falls below 130 degrees, it must be ____________. Right Ans -
Discarded
If a roast falls between 130 degrees and 137 degrees on the slicer, it must be
immediately ______________. Right Ans - Reheated to 138 degrees to 143
degrees
What does BLAST stand for? Right Ans - -Believe
-Listen
-Apologize
-Solve Problem
-Thank
How many ounces of beef are on the following sandwiches?
Classic?
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