MGR: Mexican Line Quiz Mexican Line Quiz (70 points) Trainee Name* What time do we open the Mexican Line? (1)* Describe how to open the Mexican Line. (3)*Explain the importance of the Steamer to the Cooks Line. How do we use pars for this? (2)*List (5) things to watch or do if you have a high food cost. (5)*List (5) hot items held on the Mexican Line. (5)*List (5) cold items held on the Mexican Line. (5)*Hot items should be held at or above what temperature? (1)* Cold items should be held at or below what temperature? (1)* What is the proper utensil to serve Mexican Rice. (1)* What is the proper utensil to serve Refried Beans. (1)* What is the proper utensil to serve Red Enchilada Sauce. (1)* What is the proper utensil to serve Shredded Chicken. (1)* What is the proper utensil to serve Guacamole. (1)* What is the portion for Shredded Lettuce, Shredded Cheese & Diced Tomatoes on our Crispy Tacos? (3)*What is the portion for the Taco Meat in a Crispy Beef Taco? (1)* What is the portion for the Shredded Cheese & Onion Mixture in a Cheese Enchilada? (1)* What is the portion for a Shredded Chicken Burro? (1)* What is the portion for the Relleno Sauce on a Chimichanga? (1)* What is the remedy if our Refried Beans are dry? (1)*What is the remedy if our Shredded Beef/Chimi Meat appears red? (1)*What is the remedy if our Shredded Chicken/Chicken Meat appears dark? (1)*What is the remedy if our Relleno Sauce is too thin? (1)*What is the remedy if our Mexican Rice is hard? (1)*Describe our Chimi de Macayo and how to prepare. (4)*Describe our Woody's Favorite and how to prepare. (4)*Describe our Sonoran Enchilada Trio and how to prepare. (4)*Describe our Chicken Poblano and how to prepare. (4)*Describe our Carnitas Dinner and how to prepare. (4)*What (2) sauces are served with our Verde Pork Enchiladas? (2)* What are the (2) best sauces to serve on our Green Corn Tamales? (2)* What are the (2) sauce options for our Hand Dipped Relleno? (2)* What is the proper marking for a Shredded Beef Burro or Chimi? (1)* What is the proper marking for a Shredded Chicken Burro or Chimi? (1)* What is the proper marking for a Pork Burro or Chimi? (1)* How can a Manager help out the Mexican Line if they are shorthanded or running behind? (1)*
