ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS WITH COMPLETE SOLUTION

ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS WITH COMPLETE SOLUTION What does BLAST stand for? Ans- Believe Listen Apologize Solve Thank BLAST = Ans- Believe Listen Apologize Solve Thank Arby's values: Ans- - dream big - make a difference - play fair - have fun - work hard - get it done What are the four basics of friendly service? Ans- Smile Say Thank You Greet Make Eye Contact Team Member Principles Ans- 1. we're friendly 2. we're proud 3. we put customers first 4. we find a way to make it right What is the five step training method? Ans- Tell Show Let Do Observe Prasie Progress Management Principles Ans- 1. we're fully staffed 2. we train, trust, & empower 3. we set examples 4. we treat our team members right What is the service time for front counter? What is the service time for drive thru? Ans- FC - 90 sec. DT - 50/60/75 sec. Employees with what symptoms should not come to work: Ans- Vomiting or diarrhea, sore throat, jaundice Employees are required to wash their hands when? Ans- A minimum of every hour. At the start of their shift. After eating or drinking. True/False: Employees are allowed to drink on the service line as long as they keep a lid on the cup. Ans- FALSE True/False: employees who are under the age of 18 may not turn the slicer off, but they may take the sliced beef off the slicer plate. Ans- False When must you wear slicer gloves? Ans- When cleaning, assembling, and disassembling the slicer. When slicing tomatoes. The slicer may be closed ___ minutes before the doors are locked. Ans- 0 minutes An important safety tip when cleaning the slicer is to: Ans- Unplug the slicer! True or False Stainless mesh safety gloves must be washed, rinsed and sanitized after each use. Ans- True When must you wear slicer safety gloves? Ans- When slicing tomatoes. When cleaning, assembling, and disassembling the slicer. How often is the slicer disassembled, washed, rinsed and sanitized? Ans- Every 4 hours Top two safety practices Ans- 1. hot foods hot / cold foods cold 2. clean every 4 hours Two things that need to be done to avoid slips and falls Ans- 1. keep floors clean and dry 2. wear slip resistant shoes True/False: The three compartment sink is washed, rinsed, and sanitized every __ hours, when the water is contaminated, and anytime the water is changed. Ans- True; 4 hours. The bottle brush is used for _____ Ans- Sauce bottles Short handled pot brushes are used for ___ Ans- Compartment sink Cleaning, disinfecting, and sanitizing equipment Cleaning, disinfecting, and sanitizing cutting boards Comet bleach cleaner is used for what? Ans- To clean cutting boards, cleaning towels, cut resistant gloves, & bathrooms. CAYG Ans- Clean as you go Sanitizer pans are changed every Ans- hour or more Waste bucket container names Ans- Food, paper, potato/appetizers, buns Blue buckets are for _______. Ans- Tracking waste True/False: Ice bucket and ice scoop must be sanitized daily. Ans- True What items should be stored in the yellow bathroom cleaning caddy? Ans- Spray bottle of Comet cleaner with bleach, Spray bottle of Spic and Span 3-n-1 cleaner, bathroom cleaning brush, and paper towel. FIFO = Ans- First in First Out The basic conditions that all organisms require to grow: Ans- FATTOM: FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE What is the temperature range that bacteria grow most rapidly in? Ans- 41-135 F Red tongs are used for ________. Ans- Ready-to-eat foods Blue tongs are used for ________. Ans- Uncooked foods A roast should be used within (today + __day) after being cooked Ans- today + 1 day The temperature log is found on the Ans- (HACCP) beef sheet True/False: the temperature of beef on the slicer must be monitored every 30 minutes. Ans- True The approximate convection oven cook time for a roast is ____ hours. Ans- 3-4 What is the ideal internal temperature of a roast when it is put into the oven? Ans- 34-40 The maximum time a cooked roast may be left at room temperature is ___ minutes Ans- 5 minutes A roast is done when Ans- it has reached proper temperature and it's cooked medium done. Holding oven (sham) = ___ degrees Ans- 150 degrees Products in the holding oven must have a temperature of ___ degrees Ans- 140 degrees Roasts have a dwell tome of ____ minutes in the holding oven before they maybe used Ans- 30 minutes Do not accept beef above __ degrees Ans- 10 degrees What is the hold time for pre-sliced beef? Ans- 30 minutes If a roast falls between ___ and ___ degrees on the slicer, it must be reheated to ___ to ___ degrees Ans- 130 and 137 Reheated to 138 and 143 If a roast falls below ___ degrees it must be discarded Ans- 130 Beef is sliced ___ thin Ans- wafer thin True/False: when handling ready-to-eat foods, gloves must be worn on both hands. Ans- True 3oz roast beef portion contains ___ slices of beef Ans- 12 slices Beef n Cheddar has __ oz of cheese & __ oz of red ranch Ans- 3/4 & 1/2 oz How many ounces of roast beef is on a french dip? Ans- 4 ounces Temperature for hot au jus Ans- 160-180 degrees Au jus hold time is ___ hours Ans- 6 hours There should be at least __ inch of space between beef. Ans- 1 inch Beef has at least __ tempering stages; how long are most required? Ans- 3 stages 48 to 72 hours A roast can loose __ ounce for every hour in the holding oven Ans- one ounce Roasts need __ to __ hours to temp. Ans- 48 to 72 hours Beef tempering racks must be cleaned ______ a week Ans- once True/False: Tempered beef can be re-frozen Ans- FALSE What is the shelf life for frozen beef? Ans- 3 months Undercooked beef will loose up to __ ounces. Ans- 8 ounces Beef in cooler hold time (today + __) Ans- today + 3 Beef efficiency is __ to __ % Ans- 93 to 95% Increasing the oven temperature in order to cook the beef in less time is referred to as... Ans- Force cooking, pushing beef, and fast cooking Heated holding equipment for cooking chicken fillet should maintain what temperature? Ans- 150 degrees True or False Chicken fillets are cooked using a slotted fry basket. Ans- True Chicken fillets hold for ____ minutes. Ans- 60 How long must Chicken Tenders and Fillets dwell for after cooking? Ans- 1 minute True/False: Arby's chicken sandwich has one circle of mayo in the crown and heel. Ans- True Chicken sandwich hold time: Ans- made when ordered How thick is roast turkey sliced? Ans- 1/16 inch A Turkey Gyro portion weighs _______. Ans- 3-Oz. Arby's smokehouse brisket has ___ ounce of onion strings Ans- 1/2 ounce Bacon hold time Ans- 12 hours Banana Pepper hold time Ans- today + 2 The portion for a cheddar cheese cup is __ oz Ans- 1.5 ounces The hold time for onion strings is ___ hours? Ans- 3 True/False: Produce hold times can be found on the use-by chart. Ans- True When slicing produce, what safety gear should you wear? Ans- Stainless steel mesh gloves covered with vinyl gloves. Red onions are sliced to a __ thickness Ans- 1/8th What is the chill method? What is it used for? Ans- When prepped pans go in the freezer to get meat below 41 degrees Shelf life for bulk meat Ans- today + 2 days SDS Ans- Safety Data Sheets Walk in temp: Ans- 34-40 degrees Potato cakes cook at __ minutes at frozen state; good for __ minutes Ans- 4 minutes; 7 minutes What is the shelf life of frozen potato products? Ans- 9 months Top of oven is ___ degrees, bottom is ___ degrees. Ans- 200; 325 All products must be stored ____ inches above the floor Ans- 6 inches Turn overs cook in a ___ degree oven Ans- 325 Turn overs cool for approx. __ to __ minutes Ans- 10 to 15 minutes There are __ to __ stripes of icing on a turnover Ans- 7 to 9 stripes A large mozz. has __ sticks Ans- 6 Turnovers have a ____ hour hold time Ans- 7 Apple turnovers are placed on the left side of the display because_______. Ans- Alphabetical order Heat bag-in-the-box cheddar cheese sauce to an internal temperature of ___*F. Ans- 145 degrees Bag in box cheddar is dated (today + __) Ans- today + 4 How long must cookies cool prior to packaging? Ans- 45 minutes The hold time for cooked fries is ___ minutes. Ans- 7 True or False When handling ready-to-eat foods gloves must be worn on both hands. Ans- True Thermometers must be calibrated everyday to within Ans- 2 +/- degrees Which 3 cheese come on the 3 cheese steak? Ans- Gouda, big-eye swiss, natural cheddar Check temperature __ times a day Ans- 3 times A ____ ounce of shake syrup is used for a shake Ans- 1/2 ounce Shake machine is set to wash ___ minutes before closing Ans- 5 minutes Shake machine = Ans- bacterial growth Shake machine parts must be Ans- left out to air dry The shake machine draw temperature is ___*F. Ans- 24-26 Carbonated drinks are ____ full of ice. Ans- Half Correct overrun of a shake Ans- 35-50% Iced tea is ____ of ice. Ans- full of ice Syrup to water ratio on soda is __ to __ Ans- 5.0 to 1 Brewed tea has a hold time of Ans- 12 hours Bags are to be ___ of the way full Ans- 3/4 What is the hold time for brewed coffee? Ans- 4 hours in the air pot. Tomatoes are Ans- 6x6 Cookies hold time is Ans- 18 hours True or False Sandwiches should be placed flat in the bag. Ans- True Equipment temperatures are checked _______. Ans- 3 times a day Equipment turn on/off schedule is used to avoid: Ans- power surges / utility cost OPS checklist is completed at ___ am & ___ pm. Ans- 10:30 & 4:30 Manager in charge must do all EXCEPT Ans- stay in position whole rush period When beginning the manager path you start looking Ans- from a guest's perspective True/False: The manager in charge must ensure service is running smoothly prior to conducting the management path. Ans- True The temperature of the fryer is ____*F. Ans- 350 What is the maximum level in which a fry basket can be filled? Ans- 1/2 Shake the fry basket after _____ seconds during cooking process. Ans- 30 The hold time for cooked fries is ___ minutes. Ans- 7 Fryer temperature is ___ degrees Ans- 350 degrees Fryers should be filtered _____ a day! Ans- twice True/False: The L-tip brush is used for fryer cleaning Ans- True Physical signs of oil break down at the fry station Ans- excessive smoking from oil oil is dark in color excessive bubbling or foaming True/False: Product is loaded into fry baskets over a staging area to avoid excess crumbs from falling in oil. Ans- True True/False: Fry station must remain open/in use until close? Ans- True Ans- Roasts have a dwell time of ____ minutes in the holding oven before they can be used. Ans- 30 minutes A roast can lose ____ oz. for every hour in the holding oven. Ans- 1 oz. Products in the holding oven must have an internal temperature of ____ degrees. Ans- 140 degrees Increasing the oven temperature in order to cook beef in less time is referred as _____________. Ans- -Forced cooking -Pushing beef -Fast cooking What temperature must a tempered roast reach before it can be cooked? Ans- 34-40 degrees The beef tempering racks must be cleaned ______________. Ans- Once a week If a roast falls below 130 degrees, it must be ____________. Ans- Discarded If a roast falls between 130 degrees and 137 degrees on the slicer, it must be immediately ______________. Ans- Reheated to 138 degrees to 143 degrees What does BLAST stand for? Ans- -Believe -Listen -Apologize -Solve Problem -Thank How many ounces of beef are on the following sandwiches? Classic? Junior? Mid? French dip? Max? Deluxe Bacon Cheddar? Ans- -3 oz. on a classic -1.5 oz. on a junior -5 oz. on a mid -4 oz. on a french dip -7 oz. on a max -2.5 oz. on a deluxe bacon cheddar (not applicable to 5722) The thickness of beef slices is defined as ____________. Ans- Wafer thin A roast is done when it has reached the proper temperature and is cooked __________________. Ans- Medium done If a customer orders well done beef, the slicer operator should serve from the ___________ of the roast. Ans- End Equipment temperatures are checked _____________. Ans- 3 times a day Under correct cooking conditions, a normal roast will lose up to ____ ounces. Ans- 8 oz. A Cravin Chicken with roasted chicken contains a ____ portion of roast chicken. Ans- 3 oz. T/F: A cravin chicken sandwich includes a half-piece of leaf lettuce in the build. Ans- True What is the first thing you should do when cleaning the slicer? Ans- Unplug it When are employees required to wash their hands? Ans- -A minimum of every hour -At the start of their shift -After eating or drinking What are the four basics to friendly service? Ans- -Smile -Eye Contact -Greeting -Thank The angus three cheese and bacon has ___ of bacon. Ans- 3 half strips The temperature log is found on the ___________. Ans- HACCP sheet Name two things that can be done to avoid employee slips and falls. Ans- -Keep floors clean and dry -Wear slip resistant shoes -Sweep up spills right away -Use a dry mop T/F: Employees are allowed to drink on the service line as long as they keep a lid on the cup. Ans- False What are the basic conditions that all organisms require to grow? Ans- -Food -Acidity -Temperature -Time -Oxygen -Moisture What is the temperature range that bacteria grow most rapidly in? Ans- 41-135 degrees What are the Arby's values? Ans- -Dream big -Work hard -Get it done -Play fair -Have fun -Make a difference What are the Arby's behaviors? Ans- -Accountability -Integrity -Innovation -Teamwork -Respect What is mission QF³? Ans- Quality food, fast, and friendly What are the Team Member Arby's Red Hat Service principles? Ans- -We're friendly -We're proud -We put our customers first -We find a way to make it right When must you wear safety gloves? Ans- -When cleaning, assembling, and disassembling the slicer -When using knives -When slicing tomatoes How often is the slicer disassembled, washed, rinsed, and sanitized? Ans- Every four hours The 'Use By" label on food products signify _________. Ans- The expiration date What does FIFO stand for? Ans- First in, first out T/F: Cooked potato cakes can hold for seven minutes. Ans- True Turnovers cook in a ___ degree convection oven. Ans- 325 degree What is the name of the wrapping procedure for Arby's roast beef sandwiches? Ans- Arby's arch Which of the following are considered opening safety tips? A) All B) Never enter the building if unlocked or broken into. C) Circle the lot/inspect the building D) At least two people present Ans- A) All T/F: Beef has at least 3 stages of tempering. Ans- True Roasts require ____ to ____ hours to temper. Ans- 48 to 72 hours T/F: There should be at least 1 inch of space between tempering roasts. Ans- True Thermometers must be calibrated every ____ to within ___ degrees +/-. Ans- every day; 2 degrees Shake the fry basket after ____ seconds during cooking process. Ans- 30 seconds T/F: Managers are required to wear gloves when making ready to eat foods. Ans- True How are sandwich build mistakes handled? Ans- Follow BLAST process to take care of the customer, make a new sandwich, place old sandwich in waste bucket. What are some ways to show our customers Arby's Red Hat Service? Ans- Variable responces Red tongs are used for ____. Ans- Ready to eat foods Blue tongs are used for ____. Ans- Uncooked foods When is Comet Cleaner with Bleach used? Ans- At close only to disinfect The hold time for cooked fries is ____ minutes. Ans- 7 minutes An angus beef portion weighs ____ ounces. Ans- 4 oz. Ideally, a 3 oz. portion of roast beef should contain ____ slices. Ans- 12 slices T/F: You must be 18 years of age to operate the slicer. Ans- True The temperature of the fryer is ____ degrees. Ans- 350 degrees Describe the five step training method. Ans- -Tell -Show -Let Do -Observe -Praise progress What does TMTP stand for? Ans- Team Member Training Program Describe Bronze, Silver, and Gold certifications. Ans- -Bronze (within 30 days): 4 positions including Safety first, & Arby's Red Hat Service -Silver (within 90 days): 6 positions -Gold (within 180 days): 8 positions What is the service standard at the front counter? Ans- 60 seconds What is the service standard at the Drive-Thru? Ans- 150 seconds Tell Ans- Communicate what they're going to learn and why it's important. Show Ans- Demonstrate tasks and provide an example of good performance. Let do Ans- Let trainees practice task and explain necessary steps.