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問題一覧
1
The BTRO training days are composed of.
11 days training modules and 19 days store training.
2
R O S in BTRO means Restaurant Overall Operation.
False
3
ROS stands for
Restaurant Operating System
4
BTRO uses blended learning method following the 10-20-70% rule of training.
True
5
BTRO stands for
Basic Training on Restaurant Operation
6
A in (KSA in btro) means “Attitude”.
True
7
The biggest chunk of training applied in BTRO which cover the 70% of training is.
Experience based training.
8
What is meant by K S A?
a.Knowledge, Skills, Attitude
9
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.
10
What is the acronym B T R O mean?
Basic Training on Restaurant Operations
11
The three (3) topics discussed in BTRO in relation to the house of ROS are.
FSC management, Cost Management, Safety and security
12
One (1) of the expectations to a new Manager of Chowking is to.
Practice the JFC Core Values.
13
JFC Vision
To be one of the Top 5 Restaurant Companies in the World
14
JFC Mission
To serve great tasting food. Bringing the joy of eating to everyone
15
The JFC WAY 5
Customer Focus, Speed with Excellence , Humility to listen and learn , Spirit of family and fun, Integrity
16
JFC Chairman
Tony Tan Caktiong
17
CEO JFC
Ernesto Tanmationg
18
A C T means
Activates Cleanliness Cascade Service Standards Together we Wow
19
What is the staging time of cook Tapioca Pearl in room temperature
6 hours
20
Staging time of cut Pandan Jelly inside the chiller
1 day
21
What is the standard cutting measurement of cook Pandan Jelly in 10 x 7 food keeper
16 x 16
22
What is the standard staging time of steamed rice in electric rice warmer
4 hours
23
How long does chicken gravy cook in low pressure burnera
5 minutes
24
How many chicken gravy powder and filtered water needed in 1 batch
100 grams gravy powder + 900 ml filtered water
25
What is the standard tool use in scooping of Pandan Jelly during pre-portioning
4 oz laddle
26
What is classified as a root crop vegetable? a.Carrots b.Leeks c.Taiwan Pechay
Carrots
27
Why Back up preparation is so important to our operation?
To facilitate the service
28
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
29
How much filtered water is needed in 1 pack of Tapioca Pearl
8 liters
30
In a full batch of cook Tapioca Pearl how much caramel syrup is needed
2 packs
31
What is the standard preheating time of Beef cubes in low pressure burner
2 minutes
32
Why do we need to remove the impurities in Beef cubes while cooking
To avoid fast spoilage
33
Back preparation of ingredients is one of the very vital aspect of production process.
True
34
Steaming time of Sweet and Sour sauce in Rice & Dimsum steamer is.
7 minutes
35
Staging time of uncut Pandan Jelly inside the chiller
2 days
36
What is the standard steaming time of yellow rice
40 minutes at 90˚C
37
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
38
In cooking rice what is the right equipment to be used?
Rice & Dimsum Steamer
39
What is the standard staging time of steamed yellow rice in stockpot at room temperature
4 hours
40
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
41
Which vegetables are not classified as Leafy Vegetables.
Celery
42
______ is the use of heat or chemicals, to reduce the number of disease - causing microorganism, to safe levels.
Sanitizing
43
What is the toasting time of Pinipig in low pressure burner.
4 minutes
44
The following vegetables are classified as Fruit Vegetables except
Sayote
45
What is classified as a Root Crop vegetable?
Red Onions
46
What is the standard staging time of cook chicken gravy in thermo pot.
2 hours
47
What is the standard cutting measurement of cook Pandan Jelly in 5 x 4 food keeper.
12 x 10
48
What is the standard steaming time of rice.
40 minutes at 90˚C
49
What is the maximum draining time of Marinated Chicken?
30 minutes
50
What is the blanching time of fresh egg noodles?
20 seconds
51
What is the steaming time of SSP sauce?
7 minutes
52
Staging time of Pork Soup Base using electric soup boiler is 4 hours?
True
53
What is the staging time of Chao Fan rice in food keeper at room temperature?
30 mins
54
What is the staging time of diluted chicken batter mix inside chiller for fried chicken?
None
55
What is the cooking time of leg and thigh part fried chicken?
13.5 minutes
56
What is the blanching time of kangkong?
2 minutes
57
To obtain Gold standard fried chicken the temperature during fryer was set to 168ᵒC?
False
58
What is the staging time of pre portioned PCF meat held inside the chiller?
8 hours
59
What is the cutting measurement of blanched kangkong for Chao Fan?
6 mm
60
The Staging time of sweet and sour sauce for SSP in Baine marie is 1 hour?
True
61
How many grams of batter mix is needed for ten orders of Chinese Style Fried Chicken?
150 grams
62
The frying temperature needed in cooking Chicharap krupuk is 190-200ᵒC?
True
63
Too salty taste of Pork Chao Fan is the result of?
Too much seasoning mix added
64
What is the thawing time of Pork Chao Fan meat inside chiller?
12 hours
65
Portioning of steamed rice for 3 orders of PCF is?
600 grams
66
What is the staging temperature of Pork and Beef soup base using electric soup boiler?
90ᵒC
67
What is the staging time of Pork Chao Fan in baine marie warmer?
20 mins
68
Bland taste PCF is the result of?
Over Portion Steamed rice
69
Portioning of PCF Meat for 3 orders is?
85 grams
70
The method of cooking applied for Spring Roll is stir frying.
False
71
How much mami premix need for 2 batches of pork soup base?
140 grams
72
How many scoops of disher-dish are needed in assembling Pork Chao Fan?
2 scoops using disher
73
How many orders of Pork Chao Fan can be cooked per batch
3 and 6 orders
74
Serving temperature of Wonton Mami is at least 70ᵒC?
True
75
How many pieces of wonton meat do we need in one regular order of Wonton Mami?
3 pieces
76
What is the cutting measurement of kangkong for an order of kangkong with Chinese Bagoong?
2 inches
77
The standard color of newly cooked Spring Roll is light golden brown?
True
78
What is the setting of electric soup boiler during staging of soup base (Sabaw)?
Setting #2
79
Why is Manpower, the most important element in the Production Management?
They ensures materials and machines are utilized, and the process is executed well
80
Which among the following choices is not part of PMS benefits?
100% Certified Crew
81
What is Production Management System?
Production management system is a system that ensures effective use of resources
82
TOTAL OIL MANAGEMENT is a system which consists of equipment, tools, procedures and practices to properly manage the usage of frying oil.
True
83
Both material availability and quality are important in production.
True
84
Oil fresh helps the cooking to prevent from becoming viscous and rancid.
True
85
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
86
What is JUST OUT SYSTEM?
Is a system which ensures producing the Right Product with the Right Quantity at the Right time
87
Oil filtration is process that helps removes tiny food particles or residues coming from oil.
True
88
Oil filtration is process that helps removes tiny food particles or residues coming from oil.
True
89
How many days before we discard the cooking for marinated oil.
3 days
90
Cooking oil should be immediately discarded if
Excessive foaming and smoking noticed in oil
91
The wastes of production are non-value adding activities that costs production time but does not increase the production output.
True
92
Staging equipment preserves the state of held products within the allotted holding time.
True
93
In production area, competency of crew to execute his task is very important, he must be __________to perform it well?
Certified
94
The Production Controller is the overall in-charge in the Production Management System.
False
95
The following are benefits of the total oil management system except.
Product is greasy and has rancid smell or taste
96
___________ is an equipment that transforms an ingredient into a new state.
Cooking equipment
97
Delays in ingredient preparation may cause delays in cooking of ingredients.
True
98
This person is directly responsible for adjusting production of pre-cooked products based on customer demand in production guide.
Production Crew
99
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