CCP SYMBOLS. Use only clean, un-cracked eggs. Maintain minimum product temperature of 140ºF. (Maximum temperature for food quality is 165 ºF.

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1 SOP Study Guide CCP SYMBOLS Explain the meaning of the following Critical Control Point (CCP) Symbols: 1. Item must be cooked to, reheated to, or held at the specified temperature to meet food safety critical control point requirements. 2. Use only pasteurized eggs. 3. Use only clean, un-cracked eggs. 4. Work with clean hands ! 10. Work with clean equipment. Label all products prepared for use and held in storage as follows: product name, preparer initials, prep date, prep time, expiration date, and expiration time. Maintain minimum product temperature of 140ºF. (Maximum temperature for food quality is 165 ºF.) Maintain refrigerated temperature 33º-41ºF. Chill from 140ºF to 70ºF in less than 2 hours; from 70ºF to 41ºF in less than 4 hours (total cooling time less than 6 hours). Note special Simple & Fit cooking instructions. GENERAL FOOD SAFETY 11. What is the most effective way to control the growth of bacteria in food? Control time and temperature 12. What is one of the most effective ways of preventing the contamination of food? Hand washing IHOP 201 SOP Study Guide 1 July 2012

2 13. What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? 4 hours 14. Describe the difference between Clean and Sanitized. Clean means that all debris has been washed away with a cleaning agent and rinsed. Sanitized means that sanitizing solution is used to reduce level of harmful microorganisms to safe levels. 15. If a glass or china item breaks in the food preparation area, what should you do? Discard all food items from the surrounding areas to prevent contamination and resulting injury. Sweep up the broken glass right away; DO NOT pick it up with your hands. 16. How frequently should you wash the can opener? After each use 17. To measure the internal temperature of food, where should you insert the thermometer stem or probe? Into the thickest part of the food 18. When should thermometers be calibrated? 1) Before and after each shift 2) Before a day s deliveries 3) After suffering a severe shock, such as being dropped or a dramatic temperature change 19. Describe the procedure for calibrating probe thermometers using the Ice-point Method : Step 1: Fill a large container with cold tap water and crushed ice and stir well. Step 2: Place the thermometer stem into the ice water so that the sensing area is completely submerged. Step 3: Holding the calibration nut with a wrench or other tool, turn the needle of the thermometer until it points to 32 F (the freezing point of water). 20. To reheat a product that has been held under refrigeration or has fallen below 140 F, rapidly reheat to (what temperature?) 165 F, reaching that temperature within (how long?) 2 hours and hold that temperature for (how long?) 15 seconds. 21. When is it acceptable to reheat food directly on the steam table or other hot-holding equipment? Never 22. What should you do with potentially hazardous food (PHF) that has been in the temperature danger zone for four hours or longer? Discard it 23. Why must prepared food items match the published nutritional information? In order to comply with state or local Health Department regulations and laws, and for the protection of our guests. 24. What does the acronym FIFO stand for and what does it mean? First In, First Out. It is the proper method by which foods should be rotated. IHOP 201 SOP Study Guide 2 July 2012

3 25. Which food products should be wrapped or covered when in storage? All food products 26. What should you immediately do after mixing the sanitizer solution used in sanitizer pails? Test the solution using the approved test strips to ensure it is at the proper concentration 27. When is sanitizer solution to be changed? When the sanitizer solution becomes visibly dirty B. When concentration falls below effective levels C. Every two hours 28. Where should sanitizer towels be stored between uses? In the sanitizer solution 29. Why must the ice contact surfaces of all tools used to dispense and transport ice be clean and sanitary? Ice is food and must be treated as food 30. All containers and utensils must be washed, rinsed, sanitized, and air dried prior to their use with food products. 31. Why should all foods to be thawed in the refrigerator be placed in a pan? To avoid dripping on other foods 32. To ensure the safety of frozen foods when thawing, always thaw them in one of the following three ways (include applicable temperatures in your answers): 1) Under refrigeration at temperatures between 33ºF and 41ºF 2) Under potable (drinkable) running water at a temperature of 70ºF or below 3) In the microwave as a part of the final cooking process 33. Re-organize the following food products to comply with correct food storage hierarchy: The Wrong Way The Right Way Top Shelf Raw Ground Beef Top Shelf Cooked & Ready-to-Eat Food Raw Whole Fish Raw Whole Fish (e.g., Tilapia) Cooked & Ready-to-Eat Food Raw Poultry Raw Whole Meat (e.g., Steaks) Raw Ground Beef (e.g., Hamburger Patties) Bottom Shelf Raw Whole Meat Bottom Shelf Raw Poultry (e.g., Chicken Breast) Note: Place raw, potentially hazardous foods below cooked and ready-to-eat foods. 34. Does a frozen product s shelf life include the required thaw time or does it reflect the usable life of the product after the item has been thawed? The shelf life includes the required thaw time 35. Regardless of the provided shelf life for any product, the open shelf life must be within, and cannot exceed what? The manufacturers USE BY date for the product IHOP 201 SOP Study Guide 3 July 2012

4 HAND WASHING 36. What are steps to proper hand washing (including time and temperatures)? 1) Wash hands with disinfectant soap and hot water of 110 F or higher for at least 20 seconds 2) Lather up to the elbows; pay special attention to fingernails 3) Rinse under hot running water of 110 F or higher 4) Dry hands with a single-use sanitary towel 5) Turn off the faucet using the towel to prevent re-contaminating your clean hands 37. When is it acceptable to use hand washing sinks for activities other than hand washing? Never; handwashing sinks must be 100% dedicated to washing hands COOKING/HEATING TEMPERATURES List the correct cooking/heating temperatures for the following items: Item 38. Heat hollandaise sauce for the steam table 39. Heat rich cheese sauce for the steam table: 40. Pork sausage links heated to & served at: 41. Smoked sausage links heated to & served at: Temperature 165ºF 165ºF 155ºF 145ºF Item Temperature 49. French toast (regular): 165ºF 50. Stuffed French toast: 145ºF 51. Chicken breast: 165ºF 52. Philly meat cooked to & served at: 155ºF 53. Burger patty: 158ºF 42. Finish bacon: 165ºF 43. Re-heat hash browns: 165ºF 44. Turkey bacon: 165ºF 54. French Onion Pot Roast: 165ºF 55. Tilapia: 145ºF 56. Crunchy Battered shrimp: 145ºF 45. Coffee holding: 175º to 185ºF 46. Chicken breast strips: 165ºF 47. Omelette: 165ºF 48. Sliced ham heated to & served at: 155ºF 57. Seafood (general) minimum to kill bacteria: 58. Pork (general) minimum to kill bacteria: 59. Poultry (general) minimum to kill bacteria: 145ºF 145ºF 165ºF IHOP 201 SOP Study Guide 4 July 2012

5 EQUIPMENT TEMPERATURES List the correct temperatures for the following equipment: Equipment Temperature 60. Freezers: 0º to 10ºF 61. Refrigeration: 33º to 41ºF 62. Steam table products minimum: 140ºF 63. Fryer oil: 350ºF 64. Grill surface: 350ºF 65. Dish Machine Wash: 66. Dish Machine Rinse: High Temp 140ºF Low Temp 120ºF High Temp 170ºF Low Temp 140ºF 67. Hand washing sink hot water within 15 seconds of turning on: 110ºF COOK TIMES Identify the appropriate cook times for the following items: 68. Thawed pork sausage links: Rotate ¼ turn every 1 min. for approximately 4 min. Item Approx. Cook Time Per Side Approx. Total Cook Time 69. Finish bacon: 2 min. 4 min. 70. Egg batter pancake (crepe): 1½ min. 3 min. 71. Garlic bread: 2 min. 4 min. 72. Fresh-cooked hash browns: 5 to 6 min. 10 to 12 min. 73. Re-heated hash browns: 2 min. 4 min. 74. Turkey bacon: 2 min. 4 min. 75. Smoked sausage: 2 min. 4 min. 76. French toast - regular: 2 to 3 min. 4 to 6 min. 77. Stuffed French toast: 2½ to 3 min. 5 to 6 min. 78. Harvest grain n nut pancake: 3 min. 6 min ounce chicken breast: 4 min. 8 min ounce burger patty: 3½ min. 7 min. 81. Kid s hamburger patty: 2 min. 4 min. 82. Tilapia fillets: 2 min. 4 min. IHOP 201 SOP Study Guide 5 July 2012

6 Item Approx. 1st Side Cook Time Approx. 2nd Side Cook Time Approx. Total Cook Time 83. Omelette: 2 min. 1½ min. 3½ min. 84. Buttermilk pancake: 1½ to 2 min. 1½ min. 3 to 3½ min. 85. Chocolate chip pancake: 86. Double blueberry pancake: 1½ to 2 min. 1½ min. 3 to 3½ min. 1½ to 2 min. 1½ min. 3 to 3½ min. Item Approx. Total Cook Time 87. Poached egg: 3 to 3½ min. 88. Sautéed/grilled sliced mushrooms: 2 min. 89. Onion rings: 3 min. 90. French fries-1 order: 3 min. 91. Red skin potatoes-from blanched: 3 min. 92. Country fried steak (CFS): 4 min. 93. Chicken strips/tenders: 5 min. 94. Mozzarella sticks: 3 min. 95. Crunchy battered shrimp: 3 min. 96. Strawberry banana cheesecake: 3 min. SHELF LIFE Item Shelf Life 97. Hot syrup holding: 4 hours Item Shelf Life 107. French toast batter: 1 day 98. Food products held on steam table: 99. Mashed potatoes under refrigeration: 100. Finished bacon on mesh screen on grill: 101. Finished pork sausage links in sausage warmer: 102. Finished hash browns at room temperature: 4 hours 14 hours 15 to 20 min. 30 min. 1 hour 108. French toast batter in use: 4 hours 109. Golden Belgian waffle batter: 2 days 110. Harvest grain n nut batter: 2 days 111. Omelette batter: 2 hours 112. Lingonberry butter: 5 days 113. Gravy (prepared): 3 days 114. Iced coffee: 1 day 115. Soup (bulk), refrigerated: 3 days 103. Buttermilk batter: 3 days 104. Chocolate batter: 2 days 105. Egg (crepe) batter: 4 days 106. Crepes, prepared: 1 day 116. Onions, sliced/diced, portioned, prepped in restaurant: 117. Onions, sliced/diced, portioned, pre-packaged: 3 days 2 days IHOP 201 SOP Study Guide 6 July 2012

7 Item Shelf Life Item Shelf Life 118. Denver mix, portioned, prepped in restaurant: 3 days 138. Sausage links, refrigerated, open: 2 days 119. Denver mix, portioned, pre-packaged: 2 days 139. Smoked sausage, refrigerated, open 6 days 120. Fresh fruit, cut, prepped in restaurant: 2 days 121. Lemon wedges: 3 days 122. Mushrooms, sliced (portioned): 1 day 123. Hash browns, rehydrated: 2 days 124. Spinach, portioned, refrigerated: 125. Salad mix, portioned, refrigerated: 3 days 1 day 126. Tomatoes, sliced/diced: 1 day 127. Bacon, blanched: 12 hours 128. Ham, diced/sliced/quartered: 3 days 129. Pot roast: 3 days 130. Sweet cream cheese filling: 3 days 131. Cinnamon roll filling, open: 1 month 132. Marinara sauce, open, refrigerated: 133. Salad dressings, bottled, open, refrigerated: 3 days 1 week 134. Salsa, open, refrigerated: 5 days 135. Bacon strips, raw, refrigerated, open: 136. Chicken breast, raw, refrigerated, open: 137. Chicken breast strips, refrigerated: 6 days 3 days 4 days 140. Steak strips refrigerated, open: 2 days 141. Turkey bacon, refrigerated, open: 2 days 142. Tilapia, refrigerated, open: 3 days 143. T-bone steak, refrigerated, open: 144. Dinner vegetables, refrigerated: 145. Sun dried tomato pesto, refrigerated, open: 146. Strawberries in glaze, refrigerated, unopened: 147. Caramel cheesecake, refrigerated: 148. Cheese sauce, refrigerated, open: 149. Hollandaise sauce, refrigerated, open: 2 days 3 days 1 week 4 days 3 days 5 days 5 days 150. Soup, refrigerated, unopen: 5 days 151. Stuffed French toast Triangles, thawed: 152. Cheese, shredded/sliced, refrigerated, open: 153. Eggs, liquid pasteurized, refrigerated, open: 154. Juices, RTU, refrigerated, open: 155. Roast turkey, sliced, refrigerated, open: 24 hours 1 week 3 days 4 days 1 week 156. What happens to the shelf life of a product when in is placed on the cold bar or stored in the reach-in with a utensil and/or will be frequently taken from refrigeration and what is the exception? All products held on cold tables or products stored in reach-ins that will be portioned with utensils and frequently taken from refrigeration, have a reduced shelf life of 24 hours. This does not apply to products where a lesser time is noted on the recipe. IHOP 201 SOP Study Guide 7 July 2012

8 PORTIONS Item Portion 157. French onion pot roast portion: 2 ounces 158. Breakfast cut ham: 4 oz Sandwich ham per slice: 1 ounce 160. Diced ham portion: 1 ounce (or 2 ounces) 161. Buttermilk pancake-regular: 5 ± ¼ inches (4¾ 5¼ ) 162. Silver dollar pancake: 2¾ ± ¼ inches (2½ 3 ) 163. Funny Face or Create-a-Face Pancake: 7 inches 164. LBA to prepare 1 order (fresh cooked) hash browns: ½ ounce on grill & ½ ounce on top for a total of 1 ounce UTENSILS Item Utensil 165. Liquid pasteurized eggs: 2 ounce ladle 166. Liquid butter alternative (LBA): 167. Egg (crepe) pancake Batter: ½ ounce ladle or 1 ounce ladle Drip cut 168. Ice cream: #20 scoop 169. Sweet cream cheese Filling: 170. Cinnamon roll filling: 171. Strawberries in glaze: Pastry bag Sandwich spreader 1½ ounce spoodle 172. Blueberry compote: 1½ ounce ladle 173. Cinnamon apple compote: Solid spoon 174. Poached eggs: Slotted spoon 175. Lingonberries: #70 scoop 176. Lingonberry butter: #70 scoop 177. Granola: #30 scoop 178. Buttermilk batter: Belshaw gun 179. Chocolate batter: 180. Harvest Grain n Nut batter: 2 ounce ladle or drip cut 2 ounce ladle or drip cut Item Utensil 181. Sour cream: #30 scoop 182. Salad tossing: Large plastic foodservice bag 183. Denver mix: #30 scoop 184. Diced onion: #30 scoop 185. Diced ham: #30 scoop 186. Gravies: 2 ounce ladle 187. Raw hash browns (to place on grill): 4 ounce spoodle or 8 ounce cup 188. Lemon wedges: Tongs 189. Mashed potatoes: Solid spoon 190. Omelette batter: 191. Salad dressing: 4 ounce ladle or 8 ounce ladle 2 ounce ladle or drip cut 192. Salsa: 1 ounce ladle 193. Loaded Potato Soup or soup of the day: 4 ounce ladle or 8 ounce ladle 194. Whipped butter: #100 scoop IHOP 201 SOP Study Guide 8 July 2012

9 BATTERS 195. How much water is used to make Buttermilk batter? 6 gallons (2 water cans) plus 12 ounces 196. Why shouldn t the lumps of unblended dry mix be whipped from the Buttermilk batter? Incorrect mixing or over-whipping will make batter thin and result in an inferior product 197. What should you do when you discover incorrectly prepared batter? The incorrectly prepared batter must be discarded and new batter must be prepared 198. What should be the temperature of the water used to prepare pancake batters and egg (crepe) batter? 50 F or below 199. What should you do before dispensing egg (crepe) batter and why? Agitate (stir or shake) egg (crepe) batter to redistribute the liquid butter alternative and solids before dispensing because the liquid butter alternative in the batter will rise to the surface and some of the solids will settle to the bottom when the batter is allowed to stand for a short time After preparing egg (crepe) batter, how long should it be aged (held under refrigeration) before use? For a minimum of 30 minutes 201. Should the lumps of unblended dry mix be mixed from the Belgian waffle batter? Yes, Belgian waffle batter should be mixed until thoroughly blended with no visible lumps 202. What is the only approved oil to be used in preparation of Belgian waffle batter? Only melted, unsalted butter, never LBA, oleo, or margarine 203. After preparing harvest grain n nut pancake batter, how long should it be aged (held under refrigeration) before use? For a minimum of 30 minutes MISCELLANEOUS COOK ADVANCE PREP 204. When is it acceptable to use the deep fryer for preparation of sausage? Never. Sausage of all types must be finished on the grill only 205. What is the maximum number of layers high that can you stack blanched bacon on parchment paper? Maximum of 12 layers high 206. To wash fresh produce, what should first be done to the prep sink or colander that you will be washing the produce in? Wash and sanitize it 207. For best quality, how long should re-hydrated Hash Browns be held under refrigeration before use? Overnight IHOP 201 SOP Study Guide 9 July 2012

10 208. If prepared for immediate need, how long must re-hydrated Hash Browns be held at room temperature before use? minutes 209. During what time period is non-peak period preparation of Mashed Potatoes (prepare, cool, portion, hold & re-heat when needed) approved? Only for the hours from 9:00 P.M. to 11:00 M To what thickness should slices of green peppers & onions (half-moons) be cut? 1/8" thick slices 211. To what thickness should sliced mushrooms be cut? 1/8" thick slices 212. To what thickness should sliced tomatoes be cut? 1/4" thick slices 213. What is the correct way to place sliced tomatoes into the food storage container once prepped? Place each re-assembled, sliced tomato flat in a pan. Do not stand tomato slices on edge. Do not add a second layer as it will crush the bottom layer How are lemon wedges cut, how many wedges are lemons cut into, and what is done to each wedge as the last prep step before placing them in the food storage container? Cut lemons from blossom end to stem end (ends are not cut off) into 6 equal wedges and make a small cut in the center of each wedge What is the correct way to place Stuffed French Toast triangles into the food storage container to thaw? On their edges, fill holes up, no more than one layer high 216. Approximately how long should Stuffed French Toast triangles be thawed before use? 6 hours 217. What does the term par represent and how is it determined? The ideal amount of a product to have on hand as determined by the Restaurant Manager based on the average amount of each product that the restaurant usually uses within the product shelf life What is the formula used (with a prep sheet) to determine the amount of a product that should be prepped? Par Current Inventory = Amount to Prep PANCAKES 219. What is the correct diameter of an egg batter pancake (crepe)? 8" round 220. What is the maximum number of advance-prepared egg batter pancakes (crepes) that can be stacked for later use? No more than 20 crepes IHOP 201 SOP Study Guide 10 July 2012

11 221. Are Double Blueberry Pancakes plated with the first side up or the second side up? First side up (pancakes upside down with the IQF blueberries showing) 222. Are New York Cheesecake Pancakes plated with the first side up or the second side up? First side up (pancakes upside down with the cheesecake cubes showing) 223. Are Strawberry Banana Pancakes plated with the first side up or the second side up? First side up (pancakes upside down with the banana slices showing) 224. On what number setting should the Belshaw gun (pancake dispenser) be for dispensing Buttermilk pancake batter? Set on #5 (or #4 depending on batter thickness) EGGS 225. To what heat or flame setting should burners be set for preparing fried eggs? Medium heat. Doneness Selected # Times Flipped # of Seconds Cooked on the 2 nd Side if Flipped Is the Yolk Soft or Firm? Is the White Soft or Firm? Is the Yolk Broken? 226. Up 0 N/A Soft Depends No 227. Basted 0 N/A Depends Depends No 228. Over Easy 2 10 Soft Soft No 229. Over Medium 2 20 Soft Firm No 230. Over Well 2 30 Firm Firm No 231. Over Hard 2 30 Firm Firm Yes 232. When preparing poached eggs, should the water be simmering or boiling, and why? Simmering water; boiling water may cause the eggs to break 233. Unless otherwise specified in the menu item recipe or requested by the guest, what are poached eggs automatically served/plated on? On toast 234. Except for Simple & Fit, what oil is used in the egg pan for the preparation of scrambled eggs, how is it applied and what utensil is used? Brush the warm Teflon pan with liquid butter alternative using a 1 pastry brush 235. How much liquid pasteurized egg is equal to 1 scrambled egg? 2 ounces IHOP 201 SOP Study Guide 11 July 2012

12 MISCELLANEOUS LINE PREP 236. What are the standard cook times for breakfast, lunch, and dinner? Breakfast: 7 minutes Lunch: 8 minutes Dinner: 12 minutes 237. If finished bacon is not immediately plated for service, where must it be held? On a wire rack in the corner of the grill 238. Is garlic bread grilled from a thawed state or frozen state? Garlic bread must remain frozen until grilled 239. How many slices of garlic bread is it acceptable to pre-cook in advance? None. Garlic bread must be made to order 240. How long must pork sausage links thaw under refrigeration before use? 2 days 241. If heated pork sausage links are not immediately served, where must they be held? In a covered sausage warmer 242. How do you finish preparing a side of French fries once they have been removed from the fryer oil? Place into a clean, dry stainless steel mixing bowl, add 4-5 shakes of French fry seasoning per order, and mix thoroughly 243. How do you finish preparing one order of red skin potatoes once they have been removed from the fryer oil? Place into a clean, dry stainless steel mixing bowl, add ¼ oz. LBA and 4-5 shakes red potato seasoning, and toss to evenly coat 244. What is toast brushed with before serving? Melted butter only - never LBA, oleo, or margarine 245. For omelettes, what size pieces is bacon cut to? ½" pieces 246. What are Simple & Fit Omelettes automatically accompanied by and what is the portion amount? 5 oz. seasonal fresh fruit 247. What is the only oil approved for use when preparing Simple & Fit menu items? Pam cooking spray 248. What is the default doneness for sirloin tips? Medium-well 249. What oil is used to prepare sirloin tips? Salad oil; not LBA IHOP 201 SOP Study Guide 12 July 2012

13 250. When is it acceptable to use a bell cover, weight or to otherwise press down on steaks or sirloin tips while on the grill? Never 251. How long must steaks thaw under refrigeration before use? 24 hours 252. How are steaks stored under refrigeration? Flat in their original packaging 253. When should waffle release spray or butter be used on a waffle baker with a non-stick coating? Never 254. Why should a waffle baker with non-stick coating be kept open when not in use? To prevent damage to the non-stick coating 255. To what thickness should slices of banana be cut? ¼" thick slices 256. What should be used to dip bread or stuffed French toast triangles into French toast batter? Tongs 257. Should crepes be folded/rolled/plated with the web side facing in or facing out? Crepes must be folded/rolled/plated with web side facing out 258. When preparing a 6 oz. chicken breast, should you use a bell cover or a weight, or neither? Bell cover 259. Should chicken breasts be cooked from a frozen or thawed state? Thawed state 260. What is the default doneness of the egg for the Bacon & Egg Cheeseburger? Over-medium 261. When preparing all hamburger patties should you use a bell cover or a weight, or neither? Bell cover 262. Should all hamburger patties be cooked from a frozen or thawed state? Frozen state 263. When is it acceptable to use a weight or to press down to prepare hamburger patties? Never 264. When is gravy served on mashed potatoes? Upon guest request only 265. Where/how is French Onion Pot Roast Gravy held on line? Cold, under refrigeration IHOP 201 SOP Study Guide 13 July 2012

14 266. What oil must be used to prepare tilapia (except Simple & Fit tilapia)? Tilapia must be prepared in salad oil; not LBA (Simple & Fit Tilapia is prepared in Pam cooking spray) 267. When preparing tilapia, should you use a bell cover or weight, or neither? A bell cover 268. Is tilapia cooked from a frozen or thawed state? A thawed state 269. A steak weight is used for preparation of which product(s)? None. There is no approved use for steak weights Is banana cheesecake cooked from a frozen or thawed state? A thawed state 271. For a Senior Omelette, is cheese an ingredient choice or is it automatically served? It is an ingredient choice; the Senior Omelette does not automatically receive cheese 272. Where are the instructions for preparing the Macaroni & Cheese found? In the Core Line Recipes (SOP Book 5); do not follow the package instructions for preparing Macaroni & Cheese 273. How frequently should you filter and test the quality of fryer oil? At least once per day 274. What is the correct fryer vat order, left to right (1-3), to be followed for meats, seafood, and potatoes? Left Vat 1: Potatoes Center Vat 2: Meat Right Vat 3: Seafood 275. What must you verify before selling items/orders needed for each guest check? It is Complete It is the right temperature It is accurate per guest request It is plated correctly It is picture perfect IHOP 201 SOP Study Guide 14 July 2012

15 MISCELLANEOUS SERVER PREP 276. When should a tray be used to deliver beverages to the guests? Deliver beverages on a tray when carrying 4 or more beverages 277. Why shouldn t coffee filters be pre-filled and stacked? To preserve the freshness of the coffee 278. Why shouldn t the brew basket be removed until the coffee has completely finished draining? Serious burns could result if the brew basket is removed before completely draining 279. What is the maximum hold time of brewed coffee? Glass pot: Discard coffee remaining after 25 minutes Urn/Satellite: Discard coffee remaining after 60 minutes 280. What must be done if any grounds get into the brewed coffee? The whole batch must be discarded; the pot/urn/satellite and brew basket thoroughly cleaned, and the brewing process restarted (making certain the brew basket is positioned correctly) 281. What is the maximum hold time of fresh brewed iced tea and what should be done with it once it has exceeded its hold time? It should be used on the day/shift it was brewed within 12 hours. Discard any leftover tea 282. To what level should coffee carafes be filled for 1 guest, 2 guests and 3 or more guests? 1 Guest: 1/3 full 2 Guests: 2/3 full 3 or more Guests: Full 283. When and where must you always pour coffee for the guest? Always pour the first cup of coffee for the guest. Pour cups away from the table to avoid spilling on a guest 284. When there are children at the table, where on the table must you place coffee carafes, cups and any hot beverages and why? Out of reach of small children so they cannot spill the hot beverages and injure themselves 285. What 2 syrups are used in preparing International House Roast Iced Coffee? Simple syrup & vanilla flavored beverage syrup (do not use vanilla extract or regular vanilla syrup) 286. To what level should clean syrup pitchers be filled with warm syrup for 1 guest, 2 guests and 3 or more guests? 1 Guest: 1/3 full 2 Guests: 2/3 full 3 or more Guests: Full 287. What must be done with any remaining warm syrup served to, but not used by, the guest? It must be discarded; never pour syrup back into the syrup warmer once served to a guest IHOP 201 SOP Study Guide 15 July 2012

16 288. Why should you take care not to over-heat syrup? To prevent possible scalding or burns SERVICE 289. List the 6 Pillars of the new Service Excellence service enhancement program implemented in ) A warm, two part, Service Excellence Welcome. 2) Plate announcing vs. plate auctioning. 3) Check back, check down. 4) Service Excellence Table Release standards. 5) Table manicuring. 6) No bus tubs in the dining room What does the acronym L.S.T. represent and what action does each letter represent? L.S.T. is IHOP s method used for handling guest complaints L = Listen A = Apologize S = Solve T = Thank 291. When listening to a guest complaint, what should your body language be and why? Keep your body language non-defensive to communicate your willingness to listen 292. When listening to a guest complaint, what must you listen for? Listen for the real issue behind the complaint 293. When apologizing to a guest, what must you never do? Never lay blame; to guests, the entire restaurant is at fault 294. What should you do to solve a guest complaint? Take action. Suggest and explain alternatives; guests like having choices 295. When thanking a guest who has complained, you should thank them for at least what two things? 1) For their patience 2) For bringing the problem to your attention 296. Within what maximum amount of time after resolving the problem must you follow-up on guest complaint resolutions by checking back of to see if the guest is satisfied? Within 3 minutes 297. What are The Three Basic Needs of Every Guest? Be there for me Listen to me Treat me nicely IHOP 201 SOP Study Guide 16 July 2012

17 298. What is The Platinum Rule of Guest Service and what does it mean? Treat each guest the way THEY want to be treated. It means that you must uncover each guest s specific wants and needs and that you must connect with each guest in a way that makes them feel that we have met or exceeded those wants and needs What are the three guest types and why is it so important to be able to quickly identify which type each guest is? Fast Friendly Exact If you can quickly identify which category each guest falls into, or their type, you will be able to provide them with the kind of service they need to make their experience great Within how many rings must the restaurant telephone be answered? Within 3 rings 301. What is the correct greeting to use to answer the restaurant telephone? Good [morning, afternoon, evening]. Thank you for calling IHOP [location]. This is [your name]. How may I help you? 302. What should you do before placing a phone guest on hold and how frequently should you check back after doing so to ensure their needs are being met or to let them know you are still working on their request or question? Ask permission before placing a phone guest on hold; check back every 30 to 60 seconds 303. Why is the accuracy of to go orders especially important? Because we can t fix any mistakes after the guest has left the restaurant 304. What are the Host/Hostess Guidelines to Great Service? Guideline 1: Warmly Greet Guideline 2: Promptly Seat Guideline 3: Stay Available Guideline 4: Finish Strong 305. Within what time after entering the restaurant must guests at the door be greeted? Within 30 seconds 306. Identify what each table status tracking symbol below means: = Occupied. = Dirty. = Released What two things should be done while escorting the guests to their table? 1) Walk at their pace 2) Engage them in light conversation IHOP 201 SOP Study Guide 17 July 2012

18 308. When should high chairs, booster seats, additional place settings, and other special table setup needs be placed at the table for the guests? Before the guests are escorted to the table 309. When thanking the guest for coming in as they leave, what else should you be sure to do/say? Invite them to return 310. How frequently must restrooms be checked for cleanliness? Every 30 minutes 311. What are the Server Guidelines to Great Service? Guideline 1: A Warm, Friendly Welcome Guideline 2: Taking the Guest s Order Guideline 3: Pre-Delivery Guideline 4: Delivery Guideline 5: Post-Delivery Guideline 6: Follow Up Guideline 7: Finish Strong 312. Within what time after being seated must guests at the table be provided a warm, friendly Service Excellence welcome by the server or their service neighbor? Within 30 seconds What are the two parts of the Service Excellence Warm Welcome implemented with the Service Excellence program in 2012? 1) Introduce yourself and your Service Neighbor. 2) Offer to take the food order with the beverage order When taking a guest s order, what two things must be done to ensure the accuracy of the order? 1) Write the guest s order down 2) Repeat the order in the same details as you wrote it down 315. What is the Service Excellence signal that the guests at a table have received a warm, friendly welcome from a Server? Removing the clean, empty coffee pot from the table Within what time after the warm, friendly welcome must the guests receive the first round beverage order? 3 minutes What are the standard Order-to-Delivery times for breakfast, lunch and dinner? Breakfast: 11 minutes Lunch: 12 minutes Dinner: 16 minutes 318. Whether they are clean or dirty, how must you always handle glasses and why? By the base to help reduce the risk of cross contamination IHOP 201 SOP Study Guide 18 July 2012

19 319. Before leaving the pass bar with an order, what two things should be confirmed at a minimum? 1) That the order is complete 2) That all items are properly garnished 320. According to the plates for the order shown below, what would be the correct Run Call (each runner can carry 3 plates)? Two-Handed Runner and two Two-Handed Follows 321. List the three (3) responses that are acceptable answers from the Servers to the Expeditor s Run Call. 1) First Round. 2) Guest Request. 3) Got It What are the two most important purposes of correctly answering a call for a food run? 1) It lets the Expeditor know whether or not they have the runners and followers that they need. 2) It allows for quick and easy identification of opportunities for task consolidation in order to free up hands for food runs Identify the Pivot Point and number the seats for Seat Handling in the diagram below Pivot Point 324. What is the appropriate phrase to use to announce when you must reach past a guest for manicuring, meal delivery, or any other reason? Pardon my reach 325. Within what time standard must we check back with guests following meal delivery? Check back within two bites or two minutes 326. When should the guest check be delivered to the guest and what is the acceptable exception? On the first check back to the table after delivering the food (within 2 bites or 2 minutes) unless a problem or an additional need is discovered upon the initial check back. IHOP 201 SOP Study Guide 19 July 2012

20 327. What is Unobtrusive Manicuring? Removal of all items from the table that the guest no longer needs without unnecessarily interrupting the guest Once a table has been released, who should the table s status be communicated to? The Scout or the Greeter 329. What phrase should be used to alert others that a guest is trying to make their way past Team Members? Guest Right of Way 330. What three (3) Key Deliverables make up the Voice of the Guest GLI (Guest Loyalty Index)? 1) Likely to return. 2) Likely to recommend. 3) Overall satisfaction Tipped team members are required by law to report what percentage of their tips? 100% of all tips received DINING ROOM SET-UP & APPEARANCE 332. Table set-up & Table Release Standards: see and study the OPS 105 Table Setup laminate (2012 version) and the Service Excellence Table Release Standards implementation poster. Write your notes in the space below What three areas should be focused on when bussing a table? 1) Clearing and cleaning the table top 2) Cleaning the seats 3) Cleaning the floor IHOP 201 SOP Study Guide 20 July 2012

21 DISH STATION Compartment Sink: see and study the OPS Compartment Sink laminate. Write your notes in the space below How must dishes be dried and why? Air dry dishes in racks to avoid contamination of sanitary items with pathogens or lint; do not use towels. GENERAL SAFETY 336. Under federal law, what is the minimum age a team member must be to operate the slicer or mixer? 18 years of age 337. What two actions must you take whenever anything is being placed on or removed from the slicer? It must be turned off and the blade set at What must never be done to or by the operator while the slicer is being used? Absolutely no talking while the slicer is being used 339. What should be done to the slicer when it is not in use? Turn off and unplug the slicer 340. While it is turned on, what must you never do with the mixer? Do not put hands, scrapers or spoons in the mixer while turned on 341. What is the safety guideline for safely lifting the mixer bowl? Always use two people to lift the mixer bowl 342. When cleaning the grill, what should you use to move the wet, sanitized towel over the grill? Use a spatula; do not use hands. Steam from the towel may cause serious injury Is it acceptable to use hot glasses for beverages? Why or why not? Do not use hot glasses; swift and extreme temperature change of the glass may cause it to weaken, crack, or break 344. To reduce the risk of weakening, cracking or breaking glasses, what two things must you never do to them when bussing a table? 1) Never put flatware into glasses 2) Never stack glasses 345. To avoid cross contamination or glass breakage into the ice, what utensil must always be used to place ice into glasses? Always use the ice scoop to place ice into glasses IHOP 201 SOP Study Guide 21 July 2012

22 346. What is the maximum fryer basket fill level for products prepared in the deep fryer? Fryer baskets should only be half-filled 347. What is the best method to lift a heavy object? With assistance 348. What specifically should you use to protect against burns when lifting hot items? Use thick, dry hot pads, or insulated gloves; wet pads or towels can cause contact or steam burns 349. Where is health and safety information for each chemical used in the restaurant listed? On a Material Safety Data Sheet (MSDS) 350. If a chemical is transferred from its Original Labeled Container (OLC) to a different approved container, such as a spray bottle, what must the new container be clearly marked with? 1) The chemical s name 2) Instructions for its use 3) Handling warnings 4) Description of toxins that the chemical contains 351. In the sentence, P.S.S. the fire extinguisher, which is designed to help remember the steps for properly using a fire extinguisher, what (complete) step does each letter in the acronym P.S.S. represent? P = Pull the pin A = Aim the nozzle at the base of the fire S = Squeeze the trigger S = Sweep the nozzle from side to side 352. Where must can lids be discarded and why? In a dedicated sharps receptacle to avoid injuries during trash disposal 353. What must Chef s knives be used for? Cutting food only 354. When using a knife, what two actions should you never do? 1) Never talk to anyone 2) Never take your eyes away from the blade 355. When is it acceptable to turn high chairs upside-down to act as an infant carrier stand? Never! Only high-chairs specifically designed for this purpose may be used 356. When wet-cleaning an area of the floor, where should wet floor signs be placed, when should they be in place, and how long should they remain in place? Surrounding the entire floor area to be cleaned, before you begin cleaning the area and kept in place until the area is completely dry IHOP 201 SOP Study Guide 22 July 2012

23 TEAM MEMBER TRAINING 357. What is IHOP s Five-Step Method of Training that you must follow to provide effective on-the-job training for all training situations? Step 1: Plan Step 2: Tell Step 3: Show Step 4: Do Step 5: Review 358. What four basic stages is a Learner s journey through IHOP 101 composed of and with whom does the Learner complete each step? STAGE #1: New Team Member On-Boarding - with the Restaurant Manager STAGE #2: Position Overview - with the Certified Trainer STAGE #3: Station Training - with the Certified Trainer STAGE #4: Practical Evaluation (Learning Passport) - with the Restaurant Manager 359. Where is the IHOP 101 Trainer s Toolkit located? On the IHOP Franchise portal (IHOP Connect) 360. Each Team Member s training history is to be recorded on what document and where is the document to be stored and maintained? Record training history on the IHOP 101 Program Tracking spreadsheet. The updated spreadsheet is to be maintained and stored in the restaurant s OAR Binder. IHOP 201 SOP Study Guide 23 July 2012

24 2012 Menu Study - Test Answer Key Page 1 of 39 Name/Nobre: Directions: For each menu item listed, ll in the ingredients, accompanied by item(s), server garnish (Servers only), the type of plate and a drawing of the proper plating. In the Ingredients section, Servers should include the portions/weights of only Server prep items (i.e., house salads, soups, beverages, desserts); however, Cooks must list all portions/weights except those for beverages. Instrucciones: Para cada opción del menú mencionado, escriba los ingredientes, el acompañamiento, el adorno el tipo de plato y dibuje como debe servirse. En la sección de Ingredientes, los Meseros deben incluir las porciones/pesos solamente para los artículos que son preparadas por los Meseros (ensaladas chicas, sopas, bebidas, postres), pero los Cocineros deben incluir todas las porciones/pesos en la lista excepto por las bebidas. 1. Big Steak Omelette ½ oz. liquid butter alternative (LBA) OR salad oil (for meat/ veg.) B. 2 oz. sliced mushrooms C. 4 oz. steak strips D. 4 oz. hash browns E. 1 oz. LBA (for omelette) F. 8 oz. omelette batter G. 1 oz. Denver mix H. 2 oz. shredded cheddar cheese I. 2 oz. diced tomatoes J. 2 oz. salsa 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Fruit: Soupspoon OR Hearty Omelettes 2. Country Omelette 4 oz. hash browns B. 1 oz. liquid butter alternative (LBA) C. 8 oz. omelette batter D. 2 oz. diced ham E. 1 oz. diced onion F. 2 oz. shredded cheddar OR 2 slices American cheese (cut diagonally) G. 1 #30 scoop sour cream 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner or Vegetable Dish on Underliner and soupspoon Fruit: OR Soupspoon Hearty Omelettes Platter and Underliner or Vegetable Dish on Underliner and soupspoon

25 2012 Menu Study - Test Answer Key Page 2 of Hearty Ham & Cheese Omelette ½ oz. liquid butter alternative (LBA) B. 8 oz. omelette batter C. 4 oz. diced ham D. 2 oz. rich cheese sauce E. 2 oz. shredded cheese blend 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Fruit: OR Soupspoon Hearty Omelettes 4. Bacon Temptation Omelette ½ oz. liquid butter alternative (LBA) B. 8 oz. omelette batter C. 6 bacon strips (½" pieces) D. 2 oz. rich cheese sauce E. 2 oz. shredded cheese blend F. 1 oz. diced tomatoes 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner or Vegetable Dish on Underliner and soupspoon Fruit: OR Soupspoon Hearty Omelettes 5. Spinach & Mushroom Omelette ½ oz. liquid butter alternative (LBA) OR salad oil (for vegetables) B. 2 oz. sliced mushrooms C. 4-5 shakes red potato seasoning D. 1 oz. LBA (for omelette) E. 8 oz. omelette batter F. 1 oz. diced onions G. 2 oz. spinach leaves H. 2 slices Swiss cheese (cut diagonally in half) I. 2 oz. hollandaise sauce J. 1 oz. diced tomatoes 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner or Vegetable Dish on Underliner and soupspoon Fruit: Soupspoon OR Hearty Omelettes Platter and Underliner or Vegetable Dish on Underliner and soupspoon

26 2012 Menu Study - Test Answer Key Page 3 of Colorado Omelette 2 oz. seasoned pot roast, shredded B. 2 pork sausage links (½" pieces) C. 1 oz. liquid butter alternative (LBA) D. 8 oz. omelette batter E. 2 bacon strips (½" pieces) F. 1 oz. Denver mix G. 1 oz. diced ham H. 2 oz. shredded cheddar cheese I. 2 oz. salsa 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Fruit: Soupspoon OR Hearty Omelettes 7. Garden Omelette ½ oz. liquid butter alternative (LBA) OR salad oil (for mushrooms) B. 2 oz. sliced mushrooms C. 1 oz. LBA (for omelette) D. 8 oz. omelette batter E. 1 oz. Denver mix F. 2 oz. shredded cheddar cheese G. 2 oz. diced tomatoes 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner or Vegetable Dish on Underliner and soupspoon Fruit: OR Soupspoon Hearty Omelettes 8. Chicken Fajita Omelette ½ oz. liquid butter alternative (LBA) OR salad oil (for chicken) B. 6 oz. chicken breast strips, thawed C. 4-5 shakes of fajita seasoning D. 1 oz. LBA (for omelette) E. 8 oz. omelette batter F. 1 oz. Denver mix G. 2 oz. shredded cheese blend H. 2 oz. salsa I. 1 #30 scoop sour cream 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner or Vegetable Dish on Underliner and soupspoon Fruit: OR Soupspoon Hearty Omelettes Platter and Underliner or Vegetable Dish on Underliner and soupspoon

27 2012 Menu Study - Test Answer Key Page 4 of Create Your Own Omelette ½ OR 1 oz. liquid butter alternative (LBA) B. 8 oz. omelette batter C. Choice of cheese Guest choice of ingredients: 2 bacon strips (cut in ½" pieces) B. 1 oz. Denver mix C. 1 oz. diced ham D. 2 oz. fresh spinach E. 1 oz. diced green peppers F. 1 oz. diced onions G. 2 oz. pork sausage links (diced) H. 2 oz. shredded cheese I. 2 oz. sliced mushrooms J. 2 oz. diced tomatoes K. 1 oz. oven-roasted tomatoes, drained Hearty Omelettes 10. SIMPLE & FIT Spinach, Mushroom, & Tomato Omelette L. 2 slices cheese, cut diagonally 6 pumps Pam spray B. 1 oz. diced onions C. 2 oz. sliced mushrooms D. 3 shakes red potato seasoning E. 6 oz. egg substitute F. 2 oz. spinach leaves G. 1 slice Swiss cheese H. 1 oz. diced tomatoes I. 5 oz. mixed fruit (seasonal) 3 Buttermilk pancakes OR B. 5 oz. mixed fruit (seasonal) Pancakes: 1 heaping #100 scoop of whipped butter Fruit: Soupspoon N/A N/A OR Platter and Underliner or Vegetable Dish on Underliner and soupspoon Hearty Omelettes Service Plate with Vegetable Dish

28 2012 Menu Study - Test Answer Key Page 5 of SIMPLE & FIT Turkey Bacon Omelette 3 strips turkey bacon (½" pieces) B. 3 pumps Pam spray C. 6 oz. egg substitute D. 2 slices Swiss cheese E. 5 oz. mixed fruit (seasonal) N/A N/A Hearty Omelettes 12. SIMPLE & FIT Veggie Omelette 6 pumps Pam spray B. 2 oz. sliced mushrooms C. 2 oz. Denver mix D. 6 oz. egg substitute E. 1 oz. oven roasted tomatoes F. 5 oz. mixed fruit (seasonal) N/A N/A Service Plate with Vegetable Dish Hearty Omelettes 13. Breakfast Sampler 4 oz. hash browns B. 2 pork sausage links C. 2, 1 oz. ham quarters D. 2 eggs, any style E. 2 bacon strips 2 Buttermilk pancakes Pancakes: 1 heaping #100 scoop of whipped butter Service Plate with Vegetable Dish Platter and Underliner Breakfast Combinations Breakfast Combinations 14. T-Bone Steak & Eggs ½ oz. liquid butter alternative (LBA) OR salad oil B. 12 oz. OR 16 oz. T-bone steak, thawed C. 3 eggs, any style 3 Buttermilk pancakes Egg Plate: Steak knife Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner

29 2012 Menu Study - Test Answer Key Page 6 of Sirloin Tips & Eggs 4 oz. hash browns B. ½ oz. salad oil (for sirloin tips) C. 8 oz. sirloin tips, thawed D. ½ oz. LBA OR salad oil (for vegetables) E. 1 oz. sliced yellow onions ( 1 /8" half-moons) F. 2 oz. sliced mushrooms G. 4-5 shakes red potato seasoning H. 2 eggs, any style 2 Buttermilk pancakes Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner Breakfast Combinations Breakfast Combinations 16. Country (or Chicken) Fried Steak & Eggs 8 oz. country fried steak (CFS), frozen B. 4 oz. country gravy OR sausage gravy C. 2 eggs, any style D. 4 oz. hash browns 2 Buttermilk pancakes Egg Plate: Steak knife Pancakes: 1 heaping #100 scoop of whipped butter Platter and Underliner 17. Smokehouse Combo Breakfast Combinations 18. Biscuits & Gravy Combo 4 oz. hash browns B. 2 smoked sausage links C. 2 eggs, any style 4 oz. hash browns B. 4 pork sausage links C. 2 eggs, any style D. 2 biscuits E. 4 oz. country gravy OR sausage gravy 2 Buttermilk pancakes Pancakes: N/A N/A 1 heaping #100 scoop of whipped butter Platter and Underliner Service Plate and platter Breakfast Combinations

30 2012 Menu Study - Test Answer Key Page 7 of Split Decision Breakfast ½ oz. liquid butter alternative (LBA) OR salad oil (for French toast) B. 1 slice Texas toast OR egg bread C. French toast batter D. 2 pork sausage links E. 2 bacon strips Breakfast Combinations 20. Quick Two-Egg Breakfast F. 2 eggs, any style 4 oz. hash browns B. 2 pork sausage links OR 2 bacon strips C. 2 eggs, any style 2 Buttermilk pancakes Pancakes: 2 pieces of toast (4 triangles), buttered 1 heaping #100 scoop of whipped butter French toast: Powdered sugar B. 1 heaping #100 scoop of whipped butter Toast: 2 p/c jam or jelly Platter and Underliner Breakfast Combinations 21. SIMPLE & Fit Two-Egg Breakfast 3 pumps Pam spray B. 4 oz. egg substitute C. 2 turkey bacon strips D. 5 oz. mixed fruit (seasonal) 2 slices dry whole wheat toast N/A Platter and Underliner Platter and Underliner French Toast, Waffles & Sweet Crepes Breakfast Combinations 22. Create Your Own (CYO) Viva La French Toast Combo 4 oz. hash browns B. 2 bacon strips OR 2 pork sausage links C. 2 eggs, any style 2 slices guest s choice of French toast French Toast: Varies Platter and Underliner or Service Plate

31 2012 Menu Study - Test Answer Key Page 8 of Stuffed French Toast Combo 4 oz. hash browns B. ½ oz. liquid butter alternative (LBA) OR salad oil C. 1 stuffed French toast triangle topped with strawberries or choice of fruit topping D. French toast batter E. 2 bacon strips OR 2 pork sausage links F. 2 eggs, any style N/A Stuffed French Toast: Powdered sugar B. Rosette of whipped topping Platter and Underliner French Toast, Waffles & Sweet Crepes 24. Strawberry Banana French Toast Full Order ½ oz. liquid butter alternative (LBA) OR salad oil B. 3 slices texas toast OR egg bread C. French toast batter D. 2 (1½ oz.) spoodles strawberries in glaze E. 10 banana slices (¼" thick) Side Order ½ oz. liquid butter alternative (LBA) OR salad oil B. 2 slices texas toast OR egg bread C. French toast batter D. 1 (1½ oz.) spoodles strawberries in glaze E. 5 banana slices (¼" thick) N/A Rosette of whipped topping B. Powdered sugar Full Order Platter or Side Order Service Plate French Toast, Waffles & Sweet Crepes

32 2012 Menu Study - Test Answer Key Page 9 of SIMPLE & FIT Whole Wheat French Toast Combo French Toast, Waffles & Sweet Crepes 26. CINN-A-STACK French Toast Full Order 6 pumps Pam spray B. 4 oz. egg substitute C. 2 turkey bacon strips D. 2 slices whole wheat bread E. French toast batter F. 10 banana slices (¼" thick) Side Order 2 slices whole wheat bread B. French toast batter C. 10 banana slices (¼" thick) Full Order French toast batter B. ½ oz. liquid butter alternative OR salad oil C. 3 slices Texas toast or egg bread D. 1½ oz. cinnamon roll lling Side Order French toast batter B. ½ oz. liquid butter alternative OR salad oil C. 2 slices Texas toast or egg bread D. 1 oz. cinnamon roll lling N/A N/A N/A ½ oz. cream cheese icing (zigzag) B. Rosette of whipped topping Full Order Platter or Side Order Service Plate Full Order Service Plate or Side Order Underliner French Toast, Waffles & Sweet Crepes

33 2012 Menu Study - Test Answer Key Page 10 of French Toast Full Order French Toast, Waffles & Sweet Crepes 28. Belgian Waf e Combo ½ oz. liquid butter alternative (LBA) OR salad oil B. 3 slices Texas toast OR egg bread C. French toast batter Side Order ½ oz. liquid butter alternative (LBA) OR salad oil B. 2 slices Texas toast OR egg bread C. French toast batter 6 oz. golden Belgian waf e batter B. 2 nished bacon strips OR 2 sausage links C. 2 eggs, any style N/A 1 heaping #100 scoop of whipped butter B. Powdered sugar N/A 1 heaping #100 scoop of whipped butter Full Order Platter or Side Order Service Plate Platter French Toast, Waffles & Sweet Crepes 29. Belgian Waf e 6 oz. de golden Belgian waf e batter N/A 1 heaping #100 scoop of whipped butter Service Plate French Toast, Waffles & Sweet Crepes

34 2012 Menu Study - Test Answer Key Page 11 of International Crepe Passport 2 pork sausage links B. 2 bacon strips C. 2 eggs, any style Seasonal Fresh Fruit Crepe OR B. Swedish Crepes OR C. Strawberry Banana Danish Fruit Crepe Side Order Appropriate garnish based on side selected by guest French Toast, Waffles & Sweet Crepes 31. Strawberry Banana Danish Fruit Crepes Full Order 2 egg batter pancakes (crepes) B. 4 oz. sweet cream cheese lling C. 4 spoodles Strawberries in glaze D. 8 banana slices (¼" thick) Side Order 1 egg batter pancake (crepe) B. 2 oz. sweet cream cheese lling C. 2 spoodles Strawberries in glaze D. 5 banana slices (¼" thick) N/A Rosette of whipped topping B. Powdered sugar Service Plate and appropriate plate for guest choice of crepes. Full Order Platter or Side Order Service Plate French Toast, Waffles & Sweet Crepes

35 2012 Menu Study - Test Answer Key Page 12 of Swedish Crepes Full Order French Toast, Waffles & Sweet Crepes 33. SIMPLE & FIT Seasonal Fresh Fruit Crepes 4 egg batter pancakes (crepes) B. 1 #70 scoop of lingonberry butter C. 1 #70 scoop of lingonberries Side Order 2 egg batter pancakes (crepes) B. 1 #70 scoop of lingonberry butter C. 1 #70 scoop of lingonberries N/A Powdered sugar Full Order Platter or Side Order Underliner French Toast, Waffles & Sweet Crepes 34. Pick-A-Pancake Combo Full Order 2 egg batter pancakes (crepes) B. 1 strawberry yogurt tube C. 5 oz. mixed fruit (seasonal) D. 5 banana slices (¼" thick) E. 1 level # 30 scoop honey granola (½ oz.) Side Order 1 egg batter pancake (crepe) B. 1 strawberry yogurt tube C. 5 oz. mixed fruit (seasonal) D. 5 banana slices (¼" thick) E. 1 level # 30 scoop honey granola (½ oz.) 4 oz. hash browns B. 2 eggs, any style C. 2 bacon strips OR 2 pork sausage links N/A N/A Any two Famous Pancakes Pancakes: Appropriate garnish based on guest s choice of side Full Order Service Plate or Side Order Underliner World Famous Pancake Combos Platter and Underliner

36 2012 Menu Study - Test Answer Key Page 13 of Pancake Platter 4 bacon strips or 4 sausage links World Famous Pancake Combos 36. Rooty Tooty Fresh N Fruity B. 3 Buttermilk pancakes N/A 1 heaping #100 scoop of whipped butter Service Plate World Famous Pancake Combos 37. SIMPLE & FIT Blueberry Harvest Grain N Nut 2 pork sausage links B. 2 eggs, any style C. 2 bacon strips 2 Harvest Grain N Nut pancakes B. 20 IQF blueberries C. 8 banana slices (¼" thick) D. 3 pumps Pam spray E. 4 oz. egg substitute 2 Buttermilk pancakes with fruit topping or 2 double blueberry pancakes Pancakes: N/A N/A Rosette of whipped topping Service Plate and Underliner Platter World Famous Pancake Combos 38. Two x Two x Two 2 eggs, any style B. 2 bacon strips or 2 sausage links C. 2 Buttermilk pancakes N/A 1 heaping #100 scoop of whipped butter on pancakes Platter World Famous Pancake Combos

37 2012 Menu Study - Test Answer Key Page 14 of SIMPLE & FIT Two X Two X Two 3 pumps Pam spray B. 4 oz. egg substitute C. 2 turkey bacon strips D. 2 Buttermilk pancakes N/A N/A World Famous Pancake Combos 40. Three Eggs & Pancakes 3 eggs, any style B. 4 bacon strips or 4 sausage links or 4 turkey bacon strips 3 Buttermilk pancakes Pancakes: 1 #70 scoop of whipped butter Platter Platter and Underliner Pancake Flavors World Famous Pancake Combos 41. Double Blueberry Pancakes 42. Cinn-A-Stack Pancakes Full Order 4 Buttermilk pancakes B. 40 IQF blueberries C. 1 (1½ oz.) ladle blueberry compote Side Order 2 Buttermilk pancakes B. 20 IQF blueberries C. 1 (1½ oz.) ladle blueberry compote Full Order 4 Buttermilk pancakes B. 2 oz. cinnamon roll lling Side Order 2 Buttermilk pancakes B. 1 oz. cinnamon roll lling N/A Rosette of whipped topping N/A ½ oz. cream cheese icing (zigzag) B. Rosette of whipped topping Full Order Service Plate or Side Order Underliner Pancake Flavors Full Order Service Plate or Side Order Underliner

38 2012 Menu Study - Test Answer Key Page 15 of Chocolate Chocolate Chip Pancakes Full Order 4 Chocolate pancakes OR 4 Buttermilk pancakes B. 40 Chocolate Chips Side Order Pancake Flavors 44. New York Cheesecake Pancakes 2 Chocolate pancakes OR 2 Buttermilk pancakes B. 20 Chocolate Chips N/A Powdered sugar B. 10 chocolate chips C. Rosette of whipped topping Full Order Service Plate or Side Order Underliner Pancake Flavors 45. Strawberry Banana Pancakes Full Order 4 Buttermilk pancakes B. 56 New York Cheesecake pieces, frozen C. 1 (1½ oz.) spoodle strawberries in glaze Side Order 2 Buttermilk pancakes B. 28 New York Cheesecake pieces, frozen C. 1 (1½ oz.) spoodle strawberries in glaze Full Order 4 Buttermilk pancakes B. 1 (1½ oz.) spoodle strawberries in glaze C. 25 banana slices (¼" thick) Side Order N/A Powdered sugar B. Rosette of whipped topping Full Order Service Plate or Side Order Underliner Pancake Flavors 2 Buttermilk pancakes B. 1 (1½ oz.) spoodle strawberries in glaze C. 15 banana slices (¼" thick) N/A Rosette of whipped topping Full Order Service Plate or Side Order Underliner

39 2012 Menu Study - Test Answer Key Page 16 of Harvest Grain N Nut Pancakes Full Order: 4 Harvest Grain N Nut Pancakes B. Side Order: 2 Harvest Grain N Nut Pancakes N/A 1 heaping #100 scoop of whipped butter Pancake Flavors 47. Original Buttermilk Pancakes Full Stack - 5 pancakes B. Short Stack - 3 pancakes C. Butterside - 3 pancakes D. Short/Special Side - 2 pancakes E. Silver Dollar - 5, 2¾" ± ¼" pancakes N/A 1 heaping #100 scoop of whipped butter Full Order Service Plate or Side Order Underliner Full Stack: Service Plate Butterside: Underliner Short Stack: Service Plate Short/Special Side: Underliner Pancake Flavors Silver Five: Service Plate

40 2012 Menu Study - Test Answer Key Page 17 of Garden Stuffed Crepes ½ oz. liquid butter alternative (LBA) OR salad oil B. 1 oz. diced onions C. 2 oz. sliced mushrooms D. 2 oz. spinach leaves E. 3 shakes red potato seasoning F. 4 oz. pasteurized eggs G. 2 egg batter pancakes (crepes) H. 2 slices Swiss cheese (cut diagonally in half) I. 2 oz. hollandaise sauce Savory Crepes 49. Chicken Florentine Crepes J. 1 oz. diced tomatoes ½ oz. liquid butter alternative (LBA) OR salad oil B. 6 oz. chicken breast strips, thawed C. 1 oz. diced onions D. 2 oz. sliced mushrooms E. 5 shakes red potato seasoning F. 2 oz. spinach leaves G. 2 egg batter pancakes (crepes) H. 2 slices Swiss cheese (cut N/A N/A Platter Savory Crepes 50. Take Two Combos diagonally in half) I. 2 oz. hollandaise sauce Guest s choice of 2 of the following: ½ Double BLT Sandwich B. ½ Pot Roast Melt Sandwich C. ½ Turkey Sandwich D. 5 oz. Mixed fruit (seasonal) E. 1 side Caesar salad F. 1 house salad N/A N/A Platter Take Two Combos G. 8 oz. Loaded Potato & Bacon Soup H. 8 oz. Soup of the Day Sandwiches: 1 dill pickle spear Soups Soupspoon B. 2 cracker packages Service Plate Soup Bowl Soup Bowl on Service Plate Vegetable Dish on Underliner

41 2012 Menu Study - Test Answer Key Page 18 of Loaded Potato & Bacon Soup 8 oz. Loaded Potato & Bacon Soup B. ½ oz. shredded cheddar cheese C. ½ #30 scoop sour cream N/A 2 cracker packages B. Soupspoon Signature Soups Soup Bowl on Service Plate 52. Soup of the Day 8 oz. guest s choice of soup N/A 2 packets crackers B. Soupspoon Signature Soups 53. Philly Cheese Steak Super Stacker ½ oz. liquid butter alternative (LBA) OR salad oil (for vegetables) B. 2 oz. sliced yellow onions ( 1 /8" half-moons) C. 4-5 shakes of red potato seasoning D. ½ oz. salad oil (for meat) E. 6 oz. Philly steak meat, rib eye, thawed F. 6" hoagie roll G. 2 slices American cheese H. 1 dill pickle spear I. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A Steak knife Soup Bowl on Service Plate Sandwiches & Burgers Platter

42 2012 Menu Study - Test Answer Key Page 19 of Turkey & Bacon Club Sandwich 6" hoagie roll B. 1 oz. mayonnaise C. 2 green leaf lettuce leaves D. 4 slices sliced turkey (4 oz.) E. 1 slice cheddar cheese F. 2 tomato slices G. 2 bacon strips H. 1 dill pickle spear I. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad Sandwiches & Burgers 55. Double BLT 3 slices white bread, toasted B. 1 oz. mayonnaise C. 6 bacon strips D. 2 green leaf lettuce leaves E. 2 tomato slices F. 1 dill pickle spear G. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A Steak knife Platter Sandwiches & Burgers 56. Ham & Egg Melt 2 slices sourdough bread B. ½ oz. melted butter (for bread) C. 2 slices American cheese D. 2 slices Swiss cheese E. 3, 1 oz. ham slices F. ½ oz. liquid butter alternative (LBA) (for eggs) G. 4 oz. pasteurized eggs H. 1 dill pickle spear I. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A N/A N/A N/A Platter Sandwiches & Burgers Platter

43 2012 Menu Study - Test Answer Key Page 20 of Tuscan Chicken Griller Sandwiches & Burgers 58. SIMPLE & FIT Simply Chicken Sandwich ½ oz. liquid butter alternative (LBA) OR salad oil (for chicken) B. 6 oz. chicken breast, thawed C. 3-4 shakes red potato seasoning D. 1 slice provolone cheese E. ½ oz. melted butter F. Butter bun G. 1 oz. sun dried tomato pesto H. 1 oz. oven-roasted tomatoes, drained I. 1 green leaf lettuce leaf J. 1 dill pickle spear K. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad Butter bun B. 6 pumps Pam spray C. 6 oz. chicken breast, thawed D. 1 green leaf lettuce leaf E. 2 tomato slices F. 5 oz. mixed fruit (seasonal) N/A N/A Platter Sandwiches & Burgers 59. Pot Roast Melt 2 slices sourdough bread B. ½ oz. melted butter (for bread) C. 2 slices American cheese D. 2 slices Swiss cheese E. 4 oz. seasoned pot roast, shredded F. 1 oz. pot roast gravy G. 1 dill pickle spear H. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A N/A N/A N/A Platter and Vegetable Dish Sandwiches & Burgers Platter

44 2012 Menu Study - Test Answer Key Page 21 of Cheeseburger 6 oz. all beef patty, frozen B. Butter bun C. ½ oz. melted butter D. 1 slice cheddar cheese E. 1 large green leaf lettuce leaf F. 2 tomato slices G. 2 red onion rings H. 1 dill pickle spear I. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A N/A Sandwiches & Burgers Platter 61. Bacon & Egg Cheeseburger 6 oz. all beef patty, frozen B. Butter bun C. ½ oz. melted butter D. 1 slice cheddar cheese E. 1 egg, over-medium F. 2 bacon strips (cut in half) G. 1 large green leaf lettuce leaf H. 2 tomato slices I. 2 red onion rings J. 1 dill pickle spear K. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A N/A Sandwiches & Burgers Platter 62. Bacon Cheeseburger 6 oz. all beef patty, frozen B. Butter bun C. ½ oz. melted butter D. 1 slice cheddar cheese E. 2 bacon strips (cut in half) F. 1 large green leaf lettuce leaf G. 2 tomato slices H. 2 red onion rings I. 1 dill pickle spear J. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A N/A Sandwiches & Burgers Platter

45 2012 Menu Study - Test Answer Key Page 22 of Monster Cheeseburger 2, 6 oz. all beef patties, frozen B. Butter bun C. ½ oz. melted butter D. 1 slice provolone cheese E. 1 slice American cheese F. 1 large green leaf lettuce leaf G. 2 tomato slices H. 2 red onion rings I. 1 dill pickle spear J. Seasoned French fries OR onion rings OR mixed fruit (seasonal) OR soup OR salad N/A N/A Sandwiches & Burgers 64. Chicken Fajita Quesadilla ½ oz. of liquid butter alternative (LBA) OR salad oil B. 6 oz. chicken breast strips, thawed C. 4-5 shakes of fajita seasoning D. 2 oz. Denver mix E. 1, 12" our tortilla F. 4 oz. shredded cheese blend G. 2 oz. diced tomatoes H. 1 green leaf lettuce leaf I. 1 #30 scoop sour cream J. 2 oz. salsa N/A N/A Platter Appetizers 65. Crispy Chicken Strips & Fries 1 green leaf lettuce leaf B. 5 breaded chicken strips, frozen C. Seasoned French fries D. Garlic bread N/A 2 oz. honey mustard dressing Pre-meal: Underliner B. Napkin (1 per guest) Platter Appetizers White Salad Bowl

46 2012 Menu Study - Test Answer Key Page 23 of Appetizer Sampler 1 green leaf lettuce leaf B. 4 breaded chicken strips, frozen C. 5-6 breaded onion rings OR 6-8 beer-battered onion rings, frozen D. 3 mozzarella cheese sticks E. 2 oz. warm marinara sauce N/A 2 oz. honey mustard dressing Pre-meal: Underliner B. Napkin (1 per guest) Appetizers 67. Monster Mozza Sticks 1 green leaf lettuce leaf B. 5 mozzarella cheese sticks C. 2 oz. warm marinara sauce N/A Pre-meal Underliner B. Napkin (1 per guest) White Salad Bowl Appetizers 68. Onion Rings 1 green leaf lettuce leaf B breaded onion rings OR beer battered onion rings N/A Pre-meal Underliner B. Napkin (1 per guest) Soup Bowl Appetizers Soup Bowl

47 2012 Menu Study - Test Answer Key Page 24 of Grilled Chicken Caesar Salad ½ oz. liquid butter alternative (LBA) OR salad oil B. 6 oz. chicken breast, thawed C. Garlic bread D. 9 oz. chopped romaine lettuce, chilled E. 1 oz. shredded parmesan cheese (4 soupspoons) F. 10 croutons G. 3 oz. Caesar dressing N/A N/A Fresh Salads 70. Crispy Chicken Salad White Salad Bowl Fresh Salads 71. SIMPLE & FIT Fresh Fruit & Yogurt Bowl 4 breaded chicken strips, frozen B. 3 bacon strips (½" pieces) C. Garlic bread D. 9 oz. salad mix E. 3 oz. honey mustard dressing F. 2 oz. shredded cheese blend G. 2 oz. diced tomatoes H. 1 medium hardboiled egg, refrigerated 1 green leaf lettuce leaf B. 8 oz. mixed fruit (seasonal) C. 1 strawberry yogurt tube D. 8 banana slices (¼" thick) E. 2 level # 30 scoops honey granola (1 oz.) N/A N/A N/A N/A White Salad Bowl Fresh Salads Soup Bowl

48 2012 Menu Study - Test Answer Key Page 25 of SIMPLE & FIT House Salad 4 oz. prepared chopped salad mix B. 1 tomato: slice, wedge OR cherry C. 2 sliced red onion rings D. 1 p/c reduced-calorie dressing N/A Fork Fresh Salads 73. Side Caesar Salad 4.5 oz. chopped romaine lettuce, chilled B. ½ oz. shredded parmesan cheese (2 soupspoons) C. 5 croutons D. 2 oz. Caesar dressing N/A N/A Soup Bowl Fresh Salads 74. House Salad 4 oz. prepared chopped salad mix B. 1 tomato: slice, wedge OR cherry C. 2 sliced red onion rings D. 2 oz. of guest s choice of dressing E. 5 croutons N/A Fork Soup Bowl Fresh Salads Soup Bowl

49 2012 Menu Study - Test Answer Key Page 26 of T-Bone Steak ½ oz. liquid butter alternative (LBA) OR salad oil B. 12 oz. or 16 oz. T-bone, thawed C. Garlic bread D. 6 oz. red skin potatoes E. 4 oz. broccoli Soup OR B. Salad Steak knife OR Hearty Dinner Favorites 76. Sirloin Steak Tips Dinner Garlic bread B. ½ oz. salad oil (for sirloin tips) C. 8 oz. sirloin tips D. ½ oz. liquid butter alternative (LBA) OR salad oil (for vegetables) E. 2 oz. sliced mushrooms F. 1 oz. sliced yellow onions ( 1 /8" half-moons) G. 4-5 shakes red potato seasoning H. 4 oz. seasoned corn I. 6 oz. mashed potatoes Soup OR B. Salad N/A Platter and Soup Bowl or Soup Bowl on Underliner OR Hearty Dinner Favorites 77. Country (or Chicken) Fried Steak 8 oz. country fried steak (CFS) B. Garlic bread C. 4 oz. country gravy OR sausage gravy D. 6 oz. mashed potatoes E. 4 oz. broccoli Soup OR B. Salad Steak knife Platter and Soup Bowl or Soup Bowl on Underliner OR Hearty Dinner Favorites Platter and Soup Bowl or Soup Bowl on Underliner

50 2012 Menu Study - Test Answer Key Page 27 of French Onion Pot Roast Garlic bread B. 6 oz. pot roast gravy C. 6 oz. seasoned pot roast, shredded D. 6 oz. mashed potatoes E. 4 oz. seasoned corn Soup OR B. Salad N/A OR Hearty Dinner Favorites 79. Grilled Tilapia Hollandaise ½ oz. salad oil B. 2 tilapia llets, thawed C. 6-8 shakes red potato seasoning D. Garlic bread E. 6 oz. red skin potatoes F. 4 oz. broccoli G. 2 oz. hollandaise sauce Soup OR B. Salad Platter and Soup Bowl or Soup Bowl on Underliner Hearty Dinner Favorites 80. SIMPLE & FIT Grilled Tilapia 6 pumps Pam spray B. 2 tilapia llets, thawed C. 6-8 shakes of red potato seasoning D. 1 oz. diced onions E. 2 oz. sliced mushrooms F. 1 oz. balsamic vinaigrette G. 2 oz. diced tomatoes H. 4 oz. broccoli Simple & Fit House Salad Lemon wedge Lemon wedge OR Platter and Soup Bowl or Soup Bowl on Underliner Platter and Soup Bowl Hearty Dinner Favorites

51 2012 Menu Study - Test Answer Key Page 28 of Crunchy Battered Shrimp Garlic bread B. 7 shrimp pieces, frozen C. 6 oz. seasoned red skin potatoes D. 4 oz. broccoli E. 2 oz. cocktail sauce Soup OR B. Salad Lemon wedge OR Hearty Dinner Favorites 82. Crispy Chicken Strips 5 breaded chicken strips, frozen B. Garlic bread C. 6 oz. mashed potatoes D. 4 oz. broccoli Soup OR B. Salad 2 oz. honey mustard dressing Platter and Soup Bowl or Soup Bowl on Underliner OR Hearty Dinner Favorites 83. SIMPLE & FIT Balsamic-Glazed Chicken 9 pumps Pam spray B. 6 oz. chicken breast, thawed C. 2 shakes of red potato seasoning D. 1 oz. diced onions E. 2 oz. mushrooms F. 1 oz. balsamic vinaigrette G. 2 oz. diced tomatoes H. 4 oz. broccoli Simple & Fit House salad Steak knife B. Fork for salad Platter and Soup Bowl or Soup Bowl on Underliner Hearty Dinner Favorites Platter and Soup Bowl

52 2012 Menu Study - Test Answer Key Page 29 of Ice Cream Sundae 2 level #20 scoops vanilla ice cream B. 1 packet or 1½ oz. hot fudge OR 1 (1½ oz.) spoodle strawberries in glaze N/A Mound of whipped topping B. 1 maraschino cherry half OR whole C. Iced tea spoon D. Napkin Delicious Desserts 85. Ice Cream 1 level #20 scoop ice cream N/A Teaspoon B. Napkin Goblet on Underliner Delicious Desserts 86. Fruit Crepe 1 egg batter pancake (crepe) B. Guest s choice of fruit topping N/A Powdered sugar B. 1 level #20 scoop vanilla ice cream C. 2 rosettes whipped topping on each side of ice cream Served with: Vegetable Dish on Underliner Delicious Desserts Fork B. Napkin Soup Bowl 87. Crispy Strawberry Banana Cheesecake 1 cheesecake, thawed B. 1 (1½ oz) spoodle strawberries in glaze C. 5 banana slices (¼" thick) N/A Powdered sugar B. Rosette of whipped topping Served with: Fork B. Napkin Delicious Desserts Soup Bowl

53 2012 Menu Study - Test Answer Key Page 30 of Senior Omelette ½ oz. liquid butter alternative (LBA) B. 4 oz. omelette batter Choice of 2 ingredients 2 bacon strips (cut in ½" pieces) B. 1 oz. Denver mix C. 1 oz. diced ham D. 2 oz. fresh spinach E. 1 oz. diced green peppers F. 1 oz. diced onions G. 2 oz. pork sausage links (diced) H. 2 oz. shredded cheese I. 2 oz. sliced mushrooms J. 2 oz. diced tomatoes K. 1 oz. oven-roasted tomatoes, drained L. 2 slices cheese, cut diagonally 55+ Specialty Entrées 89. Senior Sampler 4 oz. hash browns B. 1 pork sausage link C. 1 ham quarter D. 1 egg, any style E. 1 strip of bacon 2 Buttermilk pancakes Pancakes: 1 Buttermilk pancake Pancakes: 1 heaping #100 scoop of whipped butter 1 heaping #100 scoop of whipped butter Service Plate and Underliner 55+ Specialty Entrées Service Plate and Underliner 90. Senior Two x Two x Two 2 bacon strips or 2 pork sausage links B. 2 eggs, any style 2 Buttermilk pancakes Pancakes: 1 heaping #100 scoop of whipped butter Service Plate and Underliner 55+ Specialty Entrées

54 2012 Menu Study - Test Answer Key Page 31 of Rise N Shine 4 oz. hash browns B. 2 eggs, any style C. 2 pork sausage links OR 2 bacon strips 2 pieces of toast (4 triangles), buttered Toast: 2 jelly packets 55+ Specialty Entrées Service Plate and Underliner 92. Senior French Toast ½ oz. liquid butter alternative (LBA) OR salad oil B. 2 slices Texas toast OR egg bread C. French toast batter D. 2 pork sausage links OR 2 bacon strips N/A Powdered sugar B. 1 heaping #100 scoop of whipped butter 55+ Specialty Entrées Service Plate 93. SIMPLE & FIT Senior Buttermilk Pancakes 55+ Specialty Entrées 94. Senior Grilled Tilapia Hollandaise 3 Buttermilk pancakes ½ oz. salad oil B. 1 tilapia llet, thawed C. 3-4 shakes red potato seasoning D. Garlic bread E. 6 oz. red skin potatoes F. 4 oz. broccoli G. 1 oz. hollandaise sauce N/A N/A N/A Lemon wedge Service Plate 55+ Specialty Entrées Service Plate

55 2012 Menu Study - Test Answer Key Page 32 of Senior Pot Roast Garlic bread B. 2 oz. seasoned pot roast, shredded C. 2 oz. pot roast gravy D. 4 oz. seasoned corn E. 6 oz. mashed potatoes N/A NA 55+ Specialty Entrées 96. SIMPLE & FIT Create-A-Face Pancake 7" Buttermilk pancake B. 5 banana slices (¼" thick) C. 2 ea. strawberries in glaze, drained D. 1 ea. strawberry yogurt tube N/A Rosette of whipped topping Service Plate Just for Kids 97. SIMPLE & FIT Rooty Jr. 1 pork sausage link B. 1 scrambled egg C. 1 Buttermilk pancake D. Guest s choice of fruit topping E. 1 bacon strip N/A Rosette of whipped topping Service Plate Just for Kids 98. SIMPLE & FIT Funny Face 1, 7" in diameter, chocolate or Buttermilk pancake B. 10 chocolate chips N/A Powdered sugar B. Whipped topping C. 2 maraschino cherries halves D. 10 chocolate chips on the smile Service Plate Just for Kids Service Plate

56 2012 Menu Study - Test Answer Key Page 33 of SIMPLE & FIT Silver Five 1 pork sausage link OR 1 bacon strip B. 1 scrambled egg C. 5 silver dollar pancakes N/A 1 heaping #100 scoop of whipped butter Just for Kids 100. SIMPLE & FIT French Toast ½ oz. liquid butter alternative (LBA) OR salad oil B. 1 slice (2 triangles) Texas toast OR egg bread C. French toast batter D. 2 pork sausage links OR 2 bacon strips N/A 1 heaping #100 scoop of whipped butter B. Powdered sugar Service Plate Just for Kids 101. SIMPLE & FIT Cheese Omelette ½ oz. liquid butter alternative (LBA) B. 4 oz. omelette batter C. 2 oz. shredded cheddar cheese D. 5 oz. mixed fruit (seasonal) N/A 1 heaping #100 scoop of whipped butter Service Plate Just for Kids 102. SIMPLE & FIT Baby Cakes 3 pumps Pam spray B. 2 oz. egg substitute C. 5 silver dollar pancakes D. 1 turkey bacon strip N/A N/A Service Plate Just for Kids Service Plate

57 2012 Menu Study - Test Answer Key Page 34 of SIMPLE & FIT Crispy Chicken Strips 2 breaded chicken strips, frozen B. 5 oz. mixed fruit (seasonal) N/A N/A Just for Kids 104. SIMPLE & FIT Cheeseburger 1 kid s hamburger patty B. 1, 3" plain white hamburger bun C. 1 slice of American cheese D. 5 oz. mixed fruit (seasonal) N/A N/A Service Plate and Vegetable Dish Just for Kids 105. SIMPLE & FIT Grilled Cheese Sandwich ½ oz. butter, melted B. 2 slices white bread C. 2 slices American cheese D. 5 oz. mixed fruit (seasonal) N/A N/A Service Plate Just for Kids 106. SIMPLE & FIT Kraft Macaroni N Cheese 7 oz. macaroni cheese (1 pouch), frozen B. 5 oz. mixed fruit (seasonal) N/A N/A Service Plate Just for Kids Soup Bowl and Vegetable Dish on Underliner

58 2012 Menu Study - Test Answer Key Page 35 of SIMPLE & FIT Jr. Fish 6 pumps Pam spray B. 1 tilapia llet, thawed C. 3-4 shakes red potato seasoning D. 4 oz. broccoli N/A Lemon wedge Just for Kids 108. SIMPLE & FIT Jr. Fresh Fruit Dish 5 oz. mixed fruit mix (seasonal) N/A Soupspoon Service Plate Just for Kids 109. Kid s Ice Cream Sundae 1 level #20 scoop vanilla ice cream B. 1 packet OR 1½ oz. hot fudge OR 1 (1½ oz.) spoodle strawberries in glaze N/A Rosette of whipped topping B. 1 maraschino cherry half or whole C. Teaspoon D. Napkin Vegetable Dish on Underliner Just For Kids 110. International House Roast Coffee International House Roast Coffee, caffeinated or decaffeinated, lled to ½" from top of cup. Fill carafe 1/3 full for one guest, 2/3 full for two guests, and full for three or more guests. N/A Half and half, if requested Vegetable Dish on Underliner Thirst-quenching Beverages 8 oz. Coffee Cup and Carafe

59 2012 Menu Study - Test Answer Key Page 36 of Iced Coffee Ice, ¾ full glass B. International House Roast Iced Coffee lled to ½" from top of glass Thirst-quenching Beverages 112. Splashberry Splasher Optional: 2 pumps of vanilla or Swiss chocolate avored beverage syrup 2 soupspoons strawberries in glaze (with 2 strawberries) B. Ice, 2/3 full glass C. Lemon-lime soda lled to 1" from top of glass D. Orange juice lled to ½" from top of glass N/A Iced tea spoon B. Wrapped straw N/A Wrapped straw B. Iced tea spoon 16 oz. Glass Thirst-quenching Beverages 113. Tropical Island Twist Splasher 2 pumps (½ oz.) mango avored beverage syrup B. Ice, 2/3 full glass C. Lemon-lime soda lled to 1" from top of glass D. Lemonade lled to ½" from top of glass N/A Lemon wedge B. Wrapped straw C. Iced tea spoon 16 oz. Glass Thirst-quenching Beverages 16 oz. Glass

60 2012 Menu Study - Test Answer Key Page 37 of Iced Tea Ice, ¾ full glass B. Iced tea lled to ½" from top of glass Thirst-quenching Beverages 115. Lemonade Ice, ¾ full glass B. Lemonade lled to ½" from top of glass or to ll line for kid s cup N/A Lemon wedge B. Iced tea spoon C. Wrapped straw N/A Wrapped straw 16 oz. Glass 16 oz. Glass or Kid s Cup Thirst-quenching Beverages 116. Soft Drinks Ice, ¾ full glass B. Soft drink lled to ½" from top of glass or to ll line for kid s cup N/A Wrapped straw Thirst-quenching Beverages 16 oz. Glass or Kid s Cup

61 2012 Menu Study - Test Answer Key Page 38 of International House Roast Flavored Coffee 4 pumps (1 oz.) vanilla or Swiss chocolate avored beverage syrup B. International House Roast Coffee lled to ½" from top of cup N/A Layer of whipped topping B. French Vanilla: No additional garnish C. Swiss Mocha: 1 shake of cocoa powder 16 oz. Coffee Cup Thirst-quenching Beverages 118. Juice Juices offered: Premium orange juice B. Apple juice C. Tomato juice D. Grapefruit juice Sizes offered: 10 oz. glass, lled to ½" from top B. 16 oz. glass, lled to ½" from top C. Carafe, lled to ll line N/A Carafes: Served with one empty 10 oz. glass per guest B. Tomato juice: Lemon wedge on rim of each glass Thirst-quenching Beverages % Milk Large: 2% milk lled to ½" from top of glass B. Regular: 2% milk lled to ½" from top of glass C. Kid s Cup: 2% milk lled to ll line N/A N/A Carafe, 16 oz. Glass, or 10 oz. Glass 16 oz. Glass, 10 oz. Glass or Kid s Cup Thirst-quenching Beverages

62 2012 Menu Study - Test Answer Key Page 39 of Chocolate Milk Large 2% milk lled to ½" from top of glass B. 1½ oz. chocolate syrup Regular and Kid s 2% milk lled to ½" from top of glass or to ll line for kid s cup B. 1 oz. chocolate syrup N/A N/A Thirst-quenching Beverages 16 oz. Glass, 10 oz. Glass or Kid s Cup 121. Hot Chocolate Hot chocolate lled to ½" from top of cup Thirst-quenching Beverages 122. Hot Tea Tea pot full of hot water B. Tea bag N/A Rosette of whipped topping N/A Lemon wedge 8 oz. Coffee Cup 8 oz. Coffee Cup and Tea Pot on Underliner Thirst-quenching Beverages