Name: Date:

Position: Score:
Behind the Scenes
SET A

I. I Choose You
1. What positions make up the Back of House (select all that apply)?
a. Prep Champ
b. Kitchen Champ
c. Dining Room Champ
d. Clean Champ

2. True or False: A Prep Champ that is on top of their game will prep as many containers of lettuce as possible during
their shift.
a. True
b. False

3. True or False: FIFO means First In, First Out and is about the proper rotation.
a. True
b. False

4. Who is the first line of defense against bad product?

a. The Managers
b. The Prep Champs
c. The kitchen champs
d. The Bun station

5. The following allergy is present in the Shack:

a. Nuts
b. Dairy
c. Soy
d. Wheat
e. Seafood

6. On the prep list, what is meant by the word “PAR”?

a. The total amount that needs to prepped that day.
b. The amount that will be used that day.
c. The amount that has already been prepped.

7. True or False: Whenever using an approved Veggie Wash. It is important that you then rinse off the vegetables with
cool, running water.
a. True
b. False

8. What is the correct range of PPM (Parts Per Million) for Veggie Wash?
a. 5.88-7.81
b. 3.86-5.88
c. 9.80-11.76
d. 11.76-15.62

9. After dicing Spanish Yellow Onions should be soaked in approved Veggie Wash for how long?
a. 5 minutes
b. Just a rinse
c. 2 minutes
d. 7 minutes
e. 10 minutes
 10. True or False: You should cut the base of a tomato before using the tomato slicer.
a. True
b. False

11. What hand should you wear a cut glove on?

a. Your dominant hand.
b. Your non-dominant hand.
c. Depending on the task, whichever hands is in potential contact with the blade.

12. How long should be the lettuce and tomato be soak in sanitizer in Veggie Wash?
a. 50 seconds
b. Just a rinse
c. 90 seconds
d. 60 seconds
e. 1 minute and 15 seconds

13. Items that has trimmings

a. Hotdog
b. Bacon
c. Cucumber
d. Pickles chips
e. Shack Sauce
f. Lettuce
g. Tomato
h. Onion
i. Cherry pepper
j. Sport pepper
k. Pickle spear

14. The following allergy is not present in the Shack:

a. Nuts
b. Dairy
c. Soy
d. Wheat
e. Seafood

II. Tell me the story.

1. Narrate the whole step by step procedure on how to prep lettuce.
 III. PREP SHEET

PREPPED ITEMS CAMBROL W/ W/O JIWINS CAMBRO CAMBRO LID PRODUCE

SIZE CAMBRO CAMBRO TARE WEIGHT
LOGO LOGO
LETTUCE TRIANGLE 1/3 X 6 1. 2. 120 GRAMS 3. 4. 5.
6. 1/3 X 6 480 GRAMS 7. 8. 9. 67 GRAMS 10.
11. 12. 13. 14. 15. 90 GRAMS 16. 17.
TOMATO SALAD SLICED 18. 19. 380 GRAMS 20. 21. 22. 23.
ROMA HALF SLICED 24. 110 GRAMS 16 GRAMS 25.
SALAD HALF SLICED 26. 27. 28. 29. ____ GRAMS /
____ SLICES
ONION DICED 1/9 X 6 30. 31. 32. 50 GRAMS /
____ TBSP.
33. 1/9 X 6 110 GRAMS 16 GRAMS 34. ___ GRAMS /
16 TBSP.
PICKLE SPEAR 35. 110 GRAMS 16 GRAMS 36. ____ PCS
CUCUMBER SPEAR 37. 110 GRAMS 38. 39. _____ PCS
40. 1/9 X 6 41. 16 GRAMS 42. _____ PCS
PICKLE CHIPS 43. 44. 45. _____ 46. ___ GRAMS /
GRAMS 40 SLICES
ONION SLICED 47. 250 GRAMS 60 GRAMS 48. _____ GRAMS
/ ___ PCS
49. FIFO 140 GRAMS 50.
BOTTLE