IHOP Back-of-House (BOH) Standard Operating Procedures (SOP) Practice Test

These questions are part of the practice quiz. Start practicing

• What do the two 'S's in the acronym P.A.S.S. represent?
• How long should egg (crepe) and harvest grain "n nut batter be held under refrigeration before use?
• What does the letter 'A' in the acronym P.A.S.S. signify?
• Why is it important to keep ice scoop out of the ice?
• How quickly should handwashing sinks reach 100 degrees after turning on the water?
• What is the protocol for cleaning utensils that will be used in food preparation?
• How many mozzarella cheese sticks are served with the Appetizer Sampler?
• What is a key consideration when cooking with frozen items in the fryer?
• During what time frame should food preparation activities primarily occur?
• When calling the wheel, which items should be called first?
• What must be done immediately after cooking pork sausage links to ensure safety?
• When is gravy served on mashed potatoes?
• To what temperature should a product held under refrigeration be reheated if it has fallen below 140 degrees?
• What should you do immediately after cleaning a food prep area?
• What is the maximum depth you can stack stage-1 cooked bacon on parchment paper?
• #30 scoops are used to portion which of the following products?
• What action is necessary to prevent damage to a waffle baker?
• At what temperature range should dry goods be stored?
• Which team member is responsible for confirming correct plate presentation and garnishing orders?
• True or False: Most items cooked in the fryer are frozen.
• What are the two key ingredients in IHOP's French toast batter?
• Which cooking process involves breaking the yolk during preparation?
• What cooking method is primarily used for scrambled eggs to prevent sticking?
• A #20 scoop is used to portion which of the following products?
• When should a thermometer be calibrated?
• How are stuffed French toast triangles typically prepared for batter dipping?
• What should be done with food items that require long cooking times?
• What type of eggs are flipped twice during the cooking process?
• What does "Asking for a Cue" refer to in the kitchen?
• When should the oil temperature be checked during frying?
• How should steaks be stored under refrigeration?
• Can sausage be prepared in the deep fryer?
• What is the method for handling cooked IQF products?
• Are all food products required to be wrapped and/or covered when in storage?
• What is the main reason for discarding incorrectly prepared batter?
• What is the Egg White Vegetable Omelette automatically accompanied by and what is the portion amount?
• What product is portioned using a 1.5 oz. ladle?
• What is an essential practice for maintaining kitchen knife sanitation?
• What type of eggs should be used for scrambling eggs at IHOP?
• What type of container allows food to cook faster in the microwave?
• Why should you agitate the egg (crepe) batter before dispensing?
• What should be done with Potentially Hazardous Foods (PHF) that have been in the temperature danger zone for longer than 4 hours?
• Which type of eggs are cooked without being flipped at all?
• What are the three steps to preparing a side of French fries once they are removed from the fryer?
• After reheating, how long must a product hold a temperature of 165 degrees for it to be safe for consumption?
• Which of the following is NOT a component of proper labeling when transferring chemicals?
• What should be done immediately after mixing sanitizer solution in the sanitizer pails?
• What information does a freezer pull sheet provide?
• In what order should food that was just delivered be stored?
• For which type of egg is a long cooking time on one side essential to avoid a runny yolk?
• What is the primary use for chef's knives in the kitchen?
• Under what circumstances is it acceptable to keep the back door propped open?
• What is the default doneness for sirloin tips?
• To what thickness should sliced tomatoes be cut?
• What term describes the amount of time a product can be kept before it is discarded?
• What is the main effect of keeping trash containers washed regularly?
• TRUE or FALSE: Only bacon bits/pieces may be used in omelettes.
• If a knife is continuously used during food prep, how often must it be sanitized?
• What is the purpose of recalibrating a thermometer before deliveries?
• What is a common characteristic of items cooked in the fryer?
• What is the best practice for storing thawed pork sausage?
• What is the effect of cooking items that are not frozen in the fryer?
• What is the maximum time allowed to prepare a guest's order once it is received in the kitchen?
• What should be placed on the grill before cooking a pancake?
• What type of product can be portioned using a 4 oz. spoodle or an 8 oz. cup?
• What is the risk of overfilling fryer baskets?
• What is a crucial step to prevent cross-contamination in food storage?
• Why is it essential to mark chemicals appropriately when transferring them?
• How should the ice scoop be stored?
• How many chicken strips are served with the Appetizer Sampler?
• Where can you find health and safety information for chemicals used in the restaurant?
• What must be done to the prep sink or colander used for washing fresh produce?
• Which method describes how the LBA is applied before cooking scrambled eggs?
• Should IQF chicken breast strips, hamburger patties, and smoked sausage be cooked from a frozen or thawed state?
• What is the minimum cooking time for the second side of over well eggs?
• What type of egg has a white that is always soft?
• Why must the ice contact surfaces of tools used to dispense and transport ice be clean and sanitary?
• When should waffle release spray or butter be used on a waffle baker with a non-stick coating?
• What should you do before dispensing egg crepe batter?
• Where should kitchen knives ideally be stored?
• Which type of pancake batter uses a 1 oz. plastic ladle?
• True or False: Bacon is always cooked in the fryer.
• What should be done with all containers and utensils before their use with food products?
• What should you do if you notice a chemical spill in the kitchen?
• How should French fries be seasoned after frying?
• Which product is portioned using a slotted spoon?
• What is one of the most effective ways to prevent food contamination?
• What is an indicator that sanitizer solution should be replaced?
• Which practice is essential for maintaining hygiene when handling food?
• What is the Golden Rule regarding IHOP's buttermilk batter?
• What is an important step when placing food in the microwave?
• Which product portions use a 1.5 oz. spoodle?
• What is the primary purpose of a freezer pull sheet in a kitchen?
• What is the proper way to prepare water for pancake batter?
• What is the only approved "oil" to be used in the preparation of Belgian waffle batter?
• How often should fryer oils be changed?
• What does the term "space management" refer to in the kitchen?
• What are the three actions to take if glass or china breaks in the food prep area?
• Which of the following is not recommended for cooking eggs?
• Which breakfast dish automatically comes with 2 bacon strips, 2 pork sausage links, and 2 ham slices?
• What is the importance of using thick, dry hot pads or insulated gloves when handling hot items?
• Which product is acceptable to cook on the Dry Grill?
• What dish includes 2 triangles of French Toast, 2 eggs, 2 bacon strips, 2 pork sausage links, and 2 buttermilk pancakes?
• What is the preferred method for storing steak?
• What is the only product that uses a 3 oz ladle?
• What are the two most effective methods for controlling the growth of bacteria in food?
• A pastry bag is used to portion which product?
• What should you use when preparing tilapia?
• What effect does low CO2 supply have on drinks from the soda machine?
• What should you do when you discover incorrectly prepared batter?
• What should not be used when preparing poached eggs?
• TRUE or FALSE: Turkey sausage is cooked from a thawed state.
• What should be prioritized when storing food items in a refrigerator?
• How frequently should the can opener be washed?
• What temperature should eggs and egg products be held at to ensure safety?
• Why must the nutritional value of prepared food items match the published nutritional info?
• What is the primary purpose of maintaining cleanliness in kitchen equipment?
• What is the main purpose of testing sanitizer solution?
• For best quality, how long should re-hydrated hash browns be held under refrigeration before use?
• True or False: Microwave wattage may affect cook time.
• What should be used when lifting hot items to prevent burns?
• What type of oil is used to prepare sirloin tips and tilapia?
• When should sanitizer solution (SS) be changed?
• What does the letter 'P' in the acronym P.A.S.S. for fire extinguisher use stand for?
• What is the proper temperature of fryer oil?
• If prepared for immediate need, how long must re-hydrated hash browns be held at room temperature before use?
• What is the recommended method to achieve the proper water temperature when preparing pancake batter?
• True or False: Lemon wedges should be picked up by hands?
• Which of the following does not apply to sunny-side up eggs?
• At what point is gravy typically made for service in conjunction with mashed potatoes?
• What type of ladle is used for Harvest Grain "N Nut batter?
• #100 scoops are used to portion which of the following products?
• What should be the temperature of the water used to prepare pancake and egg (crepe) batters?
• When transferring a chemical to a different container, which of the following is NOT required on its label?
• During the reheating process, what is the maximum time allowed for a product to reach 165 degrees?
• Unless specified by the menu item or guest, toast is always brushed with what before serving?
• Which product requires you to use a steak weight during preparation?
• Which two products should be portioned using a solid spoon?
• How much liquid pasteurized egg is equal to 1 scrambled egg?
• Which of the following types of eggs results in a firm yolk after cooking?
• Why should all foods thawing under refrigeration be placed in a pan?
• What is the recommended action if an employee cuts themselves while preparing food?
• What is the common method for serving poached eggs unless specified otherwise?
• Which materials should NOT be used for lifting hot items?
• How often should food safety checks be performed in the kitchen?
• What is the characteristic of the yolks in over hard eggs?
• What does the term "sanitized" refer to in food safety?
• What type of batter should be mixed thoroughly until there are no visible lumps?
• True or False: Incorrect mixing or over-whipping makes pancake batter thin and results in an inferior product.
• Which two ingredients are necessary to create chocolate pancake batter?
• Why should a waffle baker with non-stick coating be kept open when not in use?
• True or False: Every team member is responsible for ensuring each plate is "picture perfect."
• How many times are eggs flipped when prepared as over easy?
• True or False: Crepes should always be folded/rolled/plated with the web side facing in?
• What should be used to dip bread or stuffed French toast triangles into the French toast batter?
• How often should items that have a 24-hour shelf life be prepared?
• True or False: LBA or margarine can be used instead of melted, unsalted butter when preparing Belgian waffle batter.
• What does FIFO stand for in food storage practices?
• Why must lids be discarded in a dedicated "sharps" receptacle?
• What should you do with cardboard boxes before disposing of them?
• When should a chemical container be labeled or marked?
• How often should inside trash containers be washed?
• What is one benefit of washing full loads in the kitchen?
• When should trash disposal occur in the back-of-house area?
• Where should sanitizer towels be stored between uses?
• How long must pork sausage links and steaks thaw under refrigeration before use?
• What is the responsibility of all kitchen staff regarding presentation of plates?
• True or False: Upon delivery, frozen foods must be solid to the touch.
• Which metal utensil is used to portion cupcake icing, chocolate batter, and dressing for a side salad?
• What is the difference between over easy and over medium eggs?
• What must be done if a person changes tasks while using a knife?
• How should a kitchen staff member manage newly received food products?
• What is a requirement for holding heated pork sausage until served?
• How high should the burner flame be when frying eggs at IHOP?
• Which types of eggs have a soft yolk after cooking?
• How many mozzarella cheese sticks are served with the Monster Mozza Sticks menu item?
• What is the purpose of using a slotted spoon for poached eggs?
• Is it acceptable to reheat food directly on the steam table or other hot-holding equipment?
• If heated pork sausage links are not immediately served, where must they be held?
• What term describes the process where all debris is washed away with a cleaning agent and rinsed?
• How much water is used to prepare buttermilk batter?
• Why should fryer baskets never be filled more than 1/2 full?
• How does over-whipping affect pancake batter?
• What are the two essential actions required when cleaning the slicer?
• Which of the following best describes a food item that is past its shelf life?
• Equal parts of diced onions and diced bell peppers are known as what?
• Which type of eggs must be used when making any type of batters at IHOP?
• What should you use when preparing IQF chicken breast strips or hamburger patties?