MGR: American Line Quiz American Line Quiz (54 points) Trainee Name* What time do we open the American Line? (1)* Describe how to open the American Line. (3)*Explain the importance of the Steamer to the Cooks Line. How do we use pars for this? (2)*List (4) hot items held on the American Line. (4)*List (5) cold items held on the American Line. (5)*What is the proper utensil to serve Pico de Gallo. (1)* What is the proper utensil to serve Black Beans. (1)* What is the proper utensil to serve Chipotle Crema. (1)* What is the proper utensil to serve Marinated Chicken. (1)* What is the proper utensil to serve Tomatillo Salsa. (1)* What type of meat do we use for our Steak Fajitas? (1)* What type of meat do we use for our Carne Asada/Grilled Tacos? (1)* What is the portion for our Steak or Chicken Fajitas? (1)* What is the portion for our Carne Asada Chimi? (1)* What is the portion for Shrimp Fajitas or Shrimp Enchiladas? (1)* What is the portion for a side of Refried Beans or Black Beans? (1)* What is the portion for the Shredded Cabbage & Pico de Gallo on top of our Specialty Tacos? (2)* What is the remedy if our Black Beans are dry? (1)*What is the remedy if our Tamales are mushy? (1)*What is the remedy if our Guacamole is dark? (1)*What is the remedy if our Pico de Gallo is soggy? (1)*What is the remedy if our Pork Carnitas are salty? (1)*Describe our Steak or Chicken Fajitas and how to prepare. (4)*Describe our Grilled Tacos and how to prepare. (4)*Describe our Fiesta Salad and how to prepare. (4)*Describe our Steak or Chicken Fajita Quesadilla and how to prepare. (4)*Describe our Grilled or Fried Fish Tacos and how to prepare. (4)*How can a Manager help out the American Line if they are shorthanded or running behind? (1)*
