Taco Bell Shift Leader Test 2023 (solved)

List the 7 steps that are required to wash your hands correctly - Answer- 1. Wet hands with hot water 2. Apply antibacterial soap 3. Lather for 20 seconds 4. Rinse soap from hands 5. Dry hands with paper towel 6. Use the paper towel to turn off the water 7. Apply sanitizer to hands and air dry What temperature does beef, chicken, and steak need to be out of the rethermalizer? - Answer- 165 What positions can wear Taco Bell approved jackets, beanies, and gloves? - Answer- Only the drive thru cashier and order taker What color do the jackets etc need to be? - Answer- Black How often do you stir beef and beans on the line? - Answer- 10 min How often do you stir chicken? - Answer- 1 hour What does the leaderboard track? - Answer- Speed How long should it take to wash your hands? - Answer- 20 seconds What tool do you use to add water to lettuce on the line? - Answer- Hydration bottle How do you measure how much water is added to the lettuce? - Answer- From black line to black line What do you do with the remaining cheese when the pan time expires on the cold line? - Answer- Throw it out When removing carryover from the therm, how many bags do you temp? - Answer- All bags How often does the pan on the cold line need to be changed for lettuce and tomatoes? - Answer- Every 4 hours Name 7 times when you must wash your hands? - Answer- 1. Arriving at work 2. At least once per hour 3. After breaks 4. When changing tasks 5. After using the restroom 6. After sneezing, coughing, or blowing your nose 7. After handling money or dirty dishes 8. Before touching clean utensils, cups, or wraps 9. Before touching food 10. After touching your hair, face, clothes, or other people Holding time for potatoes - Answer- 2 hours Holding time for beans - Answer- 4 hours Holding time for steak - Answer- 4 hours Holding time for nacho cheese - Answer- 8 hours Holding time for nacho chips - Answer- 24 hours Holding time for beef - Answer- 4 hours Holding time for chalupas - Answer- 30 mins Holding time for bottled sauces - Answer- 8 hours Weight of a crunchy taco - Answer- 2.9 oz Weight of a bean burrito - Answer- 6.8 oz Weight of a beefy 5-layer - Answer- 8.1 oz Weight of a cruchwrap supreme - Answer- 9.3 oz Weight of a chicken quesadilla - Answer- 6.6 oz What is the ready time for beans and rice? - Answer- 45 mins How many fold does a cruchwrap have? - Answer- 6 If there is a hole in the middle of the folds of the Crunchwrap how big can it be? - Answer- No larger than a quarter Why do we encourage the use of kiosks? - Answer- It improves order accuracy Complete this sentence from the Big 4 friendly section: no blank hits the blank - Answer- No tray hits the counter When making a batch of rice what is the ride rod ingredients? - Answer- 1. Water 2. Seasoning 3. Oil 4. Rice When making a batch of rice how much of each ingredient do you use? - Answer- 1 package seasoning 1 oz or ladle of oil Red cup rice Half quart of water Where do you put your apron when you go to the restroom? - Answer- Take off In back (not visible to customers) How long do clean dishes need or soak in the sanitizer solution sink? - Answer- 1 minute How do you ensure a quesadilla is cut into 4 equal pieces and cut all the way through? - Answer- Arrows on wrap and using rock and roll True/false: when a cravings box or another box is ordered it must be served in the box - Answer- True When hydrating the beans what tool do you use? - Answer- Green disher Which of the following is the correct two part greeting? A. Hi, welcome to Taco Bell B. Hi, how are you C. Good morning, welcome to Taco Bell D. All of the above - Answer- D What times is the food safety checklist completed? - Answer- Prelunch(11) and predinner(5) What is the first Item on the fsc that u must complete? - Answer- Calibrating the thermometer Chemicals and sanitized water meet to be at least how far away form food? - Answer- 1 foot What cold line must be temped every time a fsc is done? - Answer- Tomatoes At opening, what is the maximum temperature carryover can be? - Answer- 40 What do you do with carryover that is over the maximum temperature? - Answer- Throw it away What are the steps to calibrating a thermometer? - Answer- Use small cup, add a quarter cup of ice Fill cup with water Wait one minute, place thermometer in cup What 2 hot products are not carried over at close? - Answer- Rice and black beans What 2 cold products can be carried over? ( not in get reach in only on line) - Answer- Bottled sauces and sour cream Water temp in three compartment sink needs to be - Answer- 120 Cold food must be between - Answer- 33 and 40 After calibrating a thermometer the temperature range it needs to be is - Answer- 30-34 Water temp at hand sinks - Answer- 100 The single most effective way to prevent the spread of disease is - Answer- Hand washing What towels are used to clean the restroom? - Answer- Paper towels What 4 items must be stocked at each hand washing sink? - Answer- Hand soap Sanitizer Paper towels Gloves Why do magnets need to be taken off the line when cleaning them? - Answer- Water and ink could drip in the food There are 7 food safety emergencies. Name 5 - Answer- 1. Sewage 2. No electricity