Name: Date:

Position: Score:
Hot Hot Hot!!!
SET A GRILL

I. “The Choices We Make…”

1. How frequently should we temp patties?
a. Once a wave.
b. Once every 10 minutes.
c. Once every 15 minutes.
d. Once every 30 minutes.

2. True or False: A griller can cheese their own patties if the bun team is busy.
a. True
b. False

3. Which of the following DOESN'T describe our burgers?

a. Grass Fed
b. Antibiotic-free
c. Hormone-free
d. 4 oz.

4. How many patties consist of a "wave"?

a. 5 patties
b. 6 patties
c. 8 patties
d. 10 patties

5. What is the allowable temperature of our patties that is not well done?
a. 145-149 degrees
b. 150-155 degrees
c. 165-170 degrees
d. 160- 165 degrees

6. What temperature is the griddle be set for burgers?

a. 375 degrees
b. 400 degrees
c. 415 degrees
d. 425 degrees
e. 450 degrees

7. How long a standard patty should be cooked on each side?

a. 1 minute
b. 1 minute and 10 seconds
c. 1 minute and 15 seconds
d. 1 minute and 20 seconds

8. What are important aspects of cheesing patties (select 4 answers)?

a. The cheeser centers the cheese on the patty.
b. The cheese is placed as soon as it is called for.
c. The griller ensure that the cheese is centered.
d. The griller does not touch any of the cheese with their gloves.
e. The plains are the prettiest patties of the wave.
f. The plains are the first patties of the wave.

9. True or False: Before cooking of bacon the dog weight must be pre-heated 10 minutes.
a. True
b. False
 10. Which of the following tells you that patty is ready to flip?
a. Side of the patty should be caramelized
b. After the 1:15 seconds timer
c. Running bubbles in the middle
d. No sign of redness in the patty

II. “What’s That Again and where you should place me?”

List down all relevant small wares accordingly and describe each use.
III.” Let it go”

Find the cold spot and drop 2 waves at a time.