問題一覧
1
What is the correct temp of the UHC at breakfast
79 degrees
2
What is the correct temp of the UHC at main menu
93 degree fried and 79 degree beef
3
What is temp of fry vats
168
4
Blended ice machine should be cleaned daily
true
5
What is maximum time you have to remove 10:1 meat
18 secs
6
What should be on bottom of BDAP fridge
carrot fruit bag coffee machine milk whipped cream
7
What is the weight of unflavoured mcflurry
150g
8
Flurry should be flurried using clean pink spindle
true
9
What should the set point of the top and bottom platens of the grills be
218 and 177
10
Where would u place the 5th member of the team in kitchen
initiator side 2
11
What is step one of the 5 step hand washing procedure
wet hands under warm water
12
What is the maximum EBRO reading before the VATS need to be dropped
25
13
What does OEPE stand for
order end present end
14
What is the c and T target for drive thru OEPE
140
15
What is the secondary shelf life of cheese including tempering
max 7 hours room temp/ 2 hours tempering
16
What temp range should should cheese be tempered to before use
16-18 degrees
17
How many people should be scheduled for delivery
2 people minimum
18
When filtering what PPE should you wear
gauntlets visor brow guard apron
19
What is the legal requirement of rest between shifts for under 18
no less than 12 consecutive hours in each 24 hour period
20
What temp should the VATS be below when being dropped
50
21
What is the shelf life of eggs once cracked
30 mins
22
No production =
no service
23
What is the 4-step recovery method when dealing with a customer complaint?
listen ask questions sympathise fix it now
24
You can return dressing table stock to the chiller once tempered
false
25
You should sanitise the needle probe before temping products
true
26
What is the legal requirement of hours between shifts for over 18
no less than 11 consecutive hours in each 24 hour period
27
How do you check to see if the CO2 detector is working
check green light is on and display says ok
28
What is the maximum number of hours that under 18 are able to work without a break
4 hours 30 minutes
29
What is the rest period needed for under 18 in a 7-day period
60 continuous hours rest minimum once per week (48 + 12 hours)
30
How should you correctly store the ice bucket and scoop after use
ice bucket stored upside down and ice scoop is stored in sanitized container
31
Before you add ice kr shake mix you should
wash your hands and put on clear gloves
32
What is the latest that an under 18 is allowed to work
23.59
33
What is the maximum shift length for an under 18
8 hours
34
What does a new starter need to complete on their first shift
food quality, safety and security , hospitality , food safety
35
How often should travel paths be completed
every 30 minutes
36
How many spoodles does it take to fill each onion shaker
2 1/2
37
Reconstituted dehydrated onions in onion shakers have a shelf life of
24 hours chilled in a sealed cambro pot with holes up, 4 hours ambient at the grill holes down
38
What does x mean on the training log
the training is out of date and needs to be renewed
39
What correct condiments should be given out with a set of pancakes and sausage
cutlery ship and butter
40
How often should the front counter chiller be emptied sand sanitised
daily/ once every 24 hours
41
How many clothe are required for each set of grill utensils and how should they be arranged
4 cloths, arranged in stacks of two cloths
42
What is the maximum stacking height for 10.1 meat in a UHC tray
3
43
How often should shake and sundae mix be discarded
weekly
44
How often should the BDAP ice machines be emptied and sanitised
daily
45
What is the max stacking height for 4.1 meat in a UHC tray
no stacking
46
Where should you start your travel path
exterior/ car park
47
What is the shelf life on desserts once the packaging is removed
24 hours
48
How much time should you leave between laying subsequent runs of 10.1 meat
20 seconds
49
CSAR is the percentage of customers who are highly unsatisfied with their visit
false
50
What is the target yield for lettuce
31-35
51
What is the weight of a large fries
160g
52
What is the weight of an unflavoured mini mvflurry
75g
53
What does the MPS stand for
multi-point service
54
What is an A priority when prioritising to do lists
health and safety/ food safety issues
55
What does SMART stand for when setting targets
specific measurable attainable relevant time bound
56
In what sequence do you correctly assemble an order
OAT fries BOAT
57
Which of these chemicals are McDonald approved
Kay five, liquid cleanser
58
When should the wet floor cones be put away
when the floor is fully dried
59
What is the number one reason for complaints within a restaurant
accuracy
60
According to the back door policy what is the latest you are allowed to open the back door
9pm
61
You must wait to check correct product is displayed once grill pattern is lowered
true
62
What should you do in the event of a freezer breakdown
follow the freezer breakdown guidelines in the back of the DSPC or on the intranet
63
What circumstances can the back door be opened after 9pm
scheduled deliveries and emergencies
64
Shredded lettuce and silvered onion should be served as close to chilled as possible - target 30 minutes
true
65
The correct order for putting away deliveries is
holler meat products frozen buns dessert procedures potato products
66
What is the allowable temp of chilled products from delivery
1-5
67
You must always have a witness when completing security plus
true
68
What is the time limit for frozen meat to be put away
30 minutes
69
All products must be kept covered within the freezer
true
70
You can no longer log a failed verification you just retrain the crew member on the failed area until they pass
true
71
How often should melt resistant gloves be changed in the grill side freezers
every 2 hours or when they have become damaged or contaminated
72
Meat in the grill side freezers does not need to be covered when not in use
false
73
What is the toast time on the vertical toasters
22 seconds
74
What is the initial training period for a full time crew member
8 months
75
What does PACE stand for
performance and customer excellence
76
How many seconds do you leave in between pulling mcflurrys
7 seconds
77
What is the correct cooking temperature for chicken products
182 degrees
78
How often should the main ice machine be cleaned
weekly
79
What are the storage guidelines in the main freezer and chillers
3cm gap between stacks, 5cm gap between cases and walls, 15cm gap between highest case and ceiling and 30 cm around evaporator
80
Where should the allergen information be kept
front counter area and booth 1, on the kiosk
81
When completing the DFS checks you must finish the section you started as nobody else can log in and complete them for you
true
82
First names only are acceptable to hen filling In the DPSC/ DFS checks
false
83
How much lettuce goes on a Big Mac
28g
84
What are the 3 streams of discipline
misconduct, cash and performance
85
Minimum requirement of hand washing in kitchen and front counter
kitchen 30mins front counter 30 mins
86
How long does equipment need to be sanitised for in the 4 step dive method
1-2 minutes
87
Where should gas be kept in the fridge
bottom shelf below/ away from all other peoducts
88
What is the syrup volume for milkshake callibration
30ml
89
How many litres of lukewarm water do you mix a sanitiser tablet with for the 6 bucket system
10
90
When not in use cloths don’t have to be kept in pots
false
91
Bags should be folded when handing out an order at booth 2
false
92
What is the internal temp of plant based patties after cooking
at or above 74 degrees
93
You should give one napkin per item
true
94
The in store runner provides all condiments straws and napkins
true
95
On drive thru who provides straws and napkins
presenter
96
When presenting a table service order
greet the customer verify order and remove table tent, you should check the customer has everything that they need , wear a stocked condiment apron, perform a check back
97
How many dips should be given out with 20 nuggets
4
98
You should iron your apron at work before you start your shift to kill any potential bacteria that is on it
true
99
After a delivery order has been checked before sealing the bags
you should place straws napkins and condiments in the food bag and seal
100
The release sheets and platens on the frills must be thoroughly cleaned with a damp/ clean cloth every… minutes to prevent carbon build up
15