Day 1-10

354問 • 1年前

Cherrie Pinky Rodriguez

通報

問題一覧

The BTRO training days are composed of.

11 days training modules and 19 days store training.

R O S in BTRO means Restaurant Overall Operation.

False

ROS stands for

Restaurant Operating System

BTRO uses blended learning method following the 10-20-70% rule of training.

True

BTRO stands for

Basic Training on Restaurant Operation

A in (KSA in btro) means “Attitude”.

True

The biggest chunk of training applied in BTRO which cover the 70% of training is.

Experience based training.

What is meant by K S A?

a.Knowledge, Skills, Attitude

Our trade secret can be shared to someone else as long as the person is our relative.

No, if the person is not engaged or related to CK.

What is the acronym B T R O mean?

Basic Training on Restaurant Operations

The three (3) topics discussed in BTRO in relation to the house of ROS are.

FSC management, Cost Management, Safety and security

One (1) of the expectations to a new Manager of Chowking is to.

Practice the JFC Core Values.

JFC Vision

To be one of the Top 5 Restaurant Companies in the World

JFC Mission

To serve great tasting food. Bringing the joy of eating to everyone

The JFC WAY 5

Customer Focus, Speed with Excellence , Humility to listen and learn , Spirit of family and fun, Integrity

JFC Chairman

Tony Tan Caktiong

CEO JFC

Ernesto Tanmationg

A C T means

Activates Cleanliness Cascade Service Standards Together we Wow

What is the staging time of cook Tapioca Pearl in room temperature

6 hours

Staging time of cut Pandan Jelly inside the chiller

1 day

What is the standard cutting measurement of cook Pandan Jelly in 10 x 7 food keeper

16 x 16

What is the standard staging time of steamed rice in electric rice warmer

4 hours

How long does chicken gravy cook in low pressure burnera

5 minutes

How many chicken gravy powder and filtered water needed in 1 batch

100 grams gravy powder + 900 ml filtered water

What is the standard tool use in scooping of Pandan Jelly during pre-portioning

4 oz laddle

What is classified as a root crop vegetable? a.Carrots b.Leeks c.Taiwan Pechay

Carrots

Why Back up preparation is so important to our operation?

To facilitate the service

In preparation of steaming of yellow rice how much raw rice, filtered water and diluted food color is needed.

2 kg raw rice & 2.1 kg filtered water + 4 tsp of diluted food color

How much filtered water is needed in 1 pack of Tapioca Pearl

8 liters

In a full batch of cook Tapioca Pearl how much caramel syrup is needed

2 packs

What is the standard preheating time of Beef cubes in low pressure burner

2 minutes

Why do we need to remove the impurities in Beef cubes while cooking

To avoid fast spoilage

Back preparation of ingredients is one of the very vital aspect of production process.

True

Steaming time of Sweet and Sour sauce in Rice & Dimsum steamer is.

7 minutes

Staging time of uncut Pandan Jelly inside the chiller

2 days

What is the standard steaming time of yellow rice

40 minutes at 90˚C

What is the standard ratio of Pandan Jelly powder & Filtered water in cooking of 1 batch.

800 water grams Pandan Jelly power and 4 liters of filtered

In cooking rice what is the right equipment to be used?

Rice & Dimsum Steamer

What is the standard staging time of steamed yellow rice in stockpot at room temperature

4 hours

In preparing of rice before it cooks how much raw rice and filtered water is needed.

2 kg raw rice & 2.4 kg filtered water

Which vegetables are not classified as Leafy Vegetables.

Celery

______ is the use of heat or chemicals, to reduce the number of disease - causing microorganism, to safe levels.

Sanitizing

What is the toasting time of Pinipig in low pressure burner.

4 minutes

The following vegetables are classified as Fruit Vegetables except

Sayote

What is classified as a Root Crop vegetable?

Red Onions

What is the standard staging time of cook chicken gravy in thermo pot.

2 hours

What is the standard cutting measurement of cook Pandan Jelly in 5 x 4 food keeper.

12 x 10

What is the standard steaming time of rice.

40 minutes at 90˚C

What is the maximum draining time of Marinated Chicken?

30 minutes

What is the blanching time of fresh egg noodles?

20 seconds

What is the steaming time of SSP sauce?

7 minutes

Staging time of Pork Soup Base using electric soup boiler is 4 hours?

True

What is the staging time of Chao Fan rice in food keeper at room temperature?

30 mins

What is the staging time of diluted chicken batter mix inside chiller for fried chicken?

None

What is the cooking time of leg and thigh part fried chicken?

13.5 minutes

What is the blanching time of kangkong?

2 minutes

To obtain Gold standard fried chicken the temperature during fryer was set to 168ᵒC?

False

What is the staging time of pre portioned PCF meat held inside the chiller?

8 hours

What is the cutting measurement of blanched kangkong for Chao Fan?

6 mm

The Staging time of sweet and sour sauce for SSP in Baine marie is 1 hour?

True

How many grams of batter mix is needed for ten orders of Chinese Style Fried Chicken?

150 grams

The frying temperature needed in cooking Chicharap krupuk is 190-200ᵒC?

True

Too salty taste of Pork Chao Fan is the result of?

Too much seasoning mix added

What is the thawing time of Pork Chao Fan meat inside chiller?

12 hours

Portioning of steamed rice for 3 orders of PCF is?

600 grams

What is the staging temperature of Pork and Beef soup base using electric soup boiler?

90ᵒC

What is the staging time of Pork Chao Fan in baine marie warmer?

20 mins

Bland taste PCF is the result of?

Over Portion Steamed rice

Portioning of PCF Meat for 3 orders is?

85 grams

The method of cooking applied for Spring Roll is stir frying.

False

How much mami premix need for 2 batches of pork soup base?

140 grams

How many scoops of disher-dish are needed in assembling Pork Chao Fan?

2 scoops using disher

How many orders of Pork Chao Fan can be cooked per batch

3 and 6 orders

Serving temperature of Wonton Mami is at least 70ᵒC?

True

How many pieces of wonton meat do we need in one regular order of Wonton Mami?

3 pieces

What is the cutting measurement of kangkong for an order of kangkong with Chinese Bagoong?

2 inches

The standard color of newly cooked Spring Roll is light golden brown?

True

What is the setting of electric soup boiler during staging of soup base (Sabaw)?

Setting #2

Why is Manpower, the most important element in the Production Management?

They ensures materials and machines are utilized, and the process is executed well

Which among the following choices is not part of PMS benefits?

100% Certified Crew

What is Production Management System?

Production management system is a system that ensures effective use of resources

TOTAL OIL MANAGEMENT is a system which consists of equipment, tools, procedures and practices to properly manage the usage of frying oil.

True

Both material availability and quality are important in production.

True

Oil fresh helps the cooking to prevent from becoming viscous and rancid.

True

Well manage Production System are with complete and certified crew, gold standard products are always available, standard procedure are well executed and machines are clean and fully functional.

True

What is JUST OUT SYSTEM?

Is a system which ensures producing the Right Product with the Right Quantity at the Right time

Oil filtration is process that helps removes tiny food particles or residues coming from oil.

True

Oil filtration is process that helps removes tiny food particles or residues coming from oil.

True

How many days before we discard the cooking for marinated oil.

3 days

Cooking oil should be immediately discarded if

Excessive foaming and smoking noticed in oil

The wastes of production are non-value adding activities that costs production time but does not increase the production output.

True

Staging equipment preserves the state of held products within the allotted holding time.

True

In production area, competency of crew to execute his task is very important, he must be __________to perform it well?

Certified

The Production Controller is the overall in-charge in the Production Management System.

False

The following are benefits of the total oil management system except.

Product is greasy and has rancid smell or taste

___________ is an equipment that transforms an ingredient into a new state.

Cooking equipment

Delays in ingredient preparation may cause delays in cooking of ingredients.

True

This person is directly responsible for adjusting production of pre-cooked products based on customer demand in production guide.

Production Crew

How many days before we discard the cooking oil for dimsum?

4 days

100

Training and certification of regular, ensure right manning and position per shift and check of execution of standards are some of the roles and responsibilities of _____________.

Assistant Restaurant Manager

Plumbing Tools 2

Plumbing Tools 2

施工(各種申請提出先等)

施工(各種申請提出先等)

Competence 1

Competence 1

M7C20

M7C20

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OACs

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QUY TRÌNH QUY ĐỊNH

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問題一覧

The BTRO training days are composed of.

11 days training modules and 19 days store training.

R O S in BTRO means Restaurant Overall Operation.

False

ROS stands for

Restaurant Operating System

BTRO uses blended learning method following the 10-20-70% rule of training.

True

BTRO stands for

Basic Training on Restaurant Operation

A in (KSA in btro) means “Attitude”.

True

The biggest chunk of training applied in BTRO which cover the 70% of training is.

Experience based training.

What is meant by K S A?

a.Knowledge, Skills, Attitude

Our trade secret can be shared to someone else as long as the person is our relative.

No, if the person is not engaged or related to CK.

What is the acronym B T R O mean?

Basic Training on Restaurant Operations

The three (3) topics discussed in BTRO in relation to the house of ROS are.

FSC management, Cost Management, Safety and security

One (1) of the expectations to a new Manager of Chowking is to.

Practice the JFC Core Values.

JFC Vision

To be one of the Top 5 Restaurant Companies in the World

JFC Mission

To serve great tasting food. Bringing the joy of eating to everyone

The JFC WAY 5

Customer Focus, Speed with Excellence , Humility to listen and learn , Spirit of family and fun, Integrity

JFC Chairman

Tony Tan Caktiong

CEO JFC

Ernesto Tanmationg

A C T means

Activates Cleanliness Cascade Service Standards Together we Wow

What is the staging time of cook Tapioca Pearl in room temperature

6 hours

Staging time of cut Pandan Jelly inside the chiller

1 day

What is the standard cutting measurement of cook Pandan Jelly in 10 x 7 food keeper

16 x 16

What is the standard staging time of steamed rice in electric rice warmer

4 hours

How long does chicken gravy cook in low pressure burnera

5 minutes

How many chicken gravy powder and filtered water needed in 1 batch

100 grams gravy powder + 900 ml filtered water

What is the standard tool use in scooping of Pandan Jelly during pre-portioning

4 oz laddle

What is classified as a root crop vegetable? a.Carrots b.Leeks c.Taiwan Pechay

Carrots

Why Back up preparation is so important to our operation?

To facilitate the service

In preparation of steaming of yellow rice how much raw rice, filtered water and diluted food color is needed.

2 kg raw rice & 2.1 kg filtered water + 4 tsp of diluted food color

How much filtered water is needed in 1 pack of Tapioca Pearl

8 liters

In a full batch of cook Tapioca Pearl how much caramel syrup is needed

2 packs

What is the standard preheating time of Beef cubes in low pressure burner

2 minutes

Why do we need to remove the impurities in Beef cubes while cooking

To avoid fast spoilage

Back preparation of ingredients is one of the very vital aspect of production process.

True

Steaming time of Sweet and Sour sauce in Rice & Dimsum steamer is.

7 minutes

Staging time of uncut Pandan Jelly inside the chiller

2 days

What is the standard steaming time of yellow rice

40 minutes at 90˚C

What is the standard ratio of Pandan Jelly powder & Filtered water in cooking of 1 batch.

800 water grams Pandan Jelly power and 4 liters of filtered

In cooking rice what is the right equipment to be used?

Rice & Dimsum Steamer

What is the standard staging time of steamed yellow rice in stockpot at room temperature

4 hours

In preparing of rice before it cooks how much raw rice and filtered water is needed.

2 kg raw rice & 2.4 kg filtered water

Which vegetables are not classified as Leafy Vegetables.

Celery

______ is the use of heat or chemicals, to reduce the number of disease - causing microorganism, to safe levels.

Sanitizing

What is the toasting time of Pinipig in low pressure burner.

4 minutes

The following vegetables are classified as Fruit Vegetables except

Sayote

What is classified as a Root Crop vegetable?

Red Onions

What is the standard staging time of cook chicken gravy in thermo pot.

2 hours

What is the standard cutting measurement of cook Pandan Jelly in 5 x 4 food keeper.

12 x 10

What is the standard steaming time of rice.

40 minutes at 90˚C

What is the maximum draining time of Marinated Chicken?

30 minutes

What is the blanching time of fresh egg noodles?

20 seconds

What is the steaming time of SSP sauce?

7 minutes

Staging time of Pork Soup Base using electric soup boiler is 4 hours?

True

What is the staging time of Chao Fan rice in food keeper at room temperature?

30 mins

What is the staging time of diluted chicken batter mix inside chiller for fried chicken?

None

What is the cooking time of leg and thigh part fried chicken?

13.5 minutes

What is the blanching time of kangkong?

2 minutes

To obtain Gold standard fried chicken the temperature during fryer was set to 168ᵒC?

False

What is the staging time of pre portioned PCF meat held inside the chiller?

8 hours

What is the cutting measurement of blanched kangkong for Chao Fan?

6 mm

The Staging time of sweet and sour sauce for SSP in Baine marie is 1 hour?

True

How many grams of batter mix is needed for ten orders of Chinese Style Fried Chicken?

150 grams

The frying temperature needed in cooking Chicharap krupuk is 190-200ᵒC?

True

Too salty taste of Pork Chao Fan is the result of?

Too much seasoning mix added

What is the thawing time of Pork Chao Fan meat inside chiller?

12 hours

Portioning of steamed rice for 3 orders of PCF is?

600 grams

What is the staging temperature of Pork and Beef soup base using electric soup boiler?

90ᵒC

What is the staging time of Pork Chao Fan in baine marie warmer?

20 mins

Bland taste PCF is the result of?

Over Portion Steamed rice

Portioning of PCF Meat for 3 orders is?

85 grams

The method of cooking applied for Spring Roll is stir frying.

False

How much mami premix need for 2 batches of pork soup base?

140 grams

How many scoops of disher-dish are needed in assembling Pork Chao Fan?

2 scoops using disher

How many orders of Pork Chao Fan can be cooked per batch

3 and 6 orders

Serving temperature of Wonton Mami is at least 70ᵒC?

True

How many pieces of wonton meat do we need in one regular order of Wonton Mami?

3 pieces

What is the cutting measurement of kangkong for an order of kangkong with Chinese Bagoong?

2 inches

The standard color of newly cooked Spring Roll is light golden brown?

True

What is the setting of electric soup boiler during staging of soup base (Sabaw)?

Setting #2

Why is Manpower, the most important element in the Production Management?

They ensures materials and machines are utilized, and the process is executed well

Which among the following choices is not part of PMS benefits?

100% Certified Crew

What is Production Management System?

Production management system is a system that ensures effective use of resources

TOTAL OIL MANAGEMENT is a system which consists of equipment, tools, procedures and practices to properly manage the usage of frying oil.

True

Both material availability and quality are important in production.

True

Oil fresh helps the cooking to prevent from becoming viscous and rancid.

True

Well manage Production System are with complete and certified crew, gold standard products are always available, standard procedure are well executed and machines are clean and fully functional.

True

What is JUST OUT SYSTEM?

Is a system which ensures producing the Right Product with the Right Quantity at the Right time

Oil filtration is process that helps removes tiny food particles or residues coming from oil.

True

Oil filtration is process that helps removes tiny food particles or residues coming from oil.

True

How many days before we discard the cooking for marinated oil.

3 days

Cooking oil should be immediately discarded if

Excessive foaming and smoking noticed in oil

The wastes of production are non-value adding activities that costs production time but does not increase the production output.

True

Staging equipment preserves the state of held products within the allotted holding time.

True

In production area, competency of crew to execute his task is very important, he must be __________to perform it well?

Certified

The Production Controller is the overall in-charge in the Production Management System.

False

The following are benefits of the total oil management system except.

Product is greasy and has rancid smell or taste

___________ is an equipment that transforms an ingredient into a new state.

Cooking equipment

Delays in ingredient preparation may cause delays in cooking of ingredients.

True

This person is directly responsible for adjusting production of pre-cooked products based on customer demand in production guide.

Production Crew

How many days before we discard the cooking oil for dimsum?

4 days

100

Training and certification of regular, ensure right manning and position per shift and check of execution of standards are some of the roles and responsibilities of _____________.

Assistant Restaurant Manager