Arbys Roast Beef Training Questions with
Correct Answers
Arby's decisions and guest expectations are guided by five pillars
- Quality food.
- Pride in roast beef.
- Being different.
- Being unmistakable.
- Elevated service.
What leads to inconsistencies in roast beef execution?
- Skipped temperature checks.
- Rushed tempering.
- Cooking schedules not followed leading to over holding.
- Missed slicer cleaning windows.
- Inconsistent slicer sharpening.
What are 3 things you check when starting a shift?
- Check beef, including thawed and ready for use.
- Whether you need to fast thaw or fast cook.
- Equipment readiness (slicers, probes, ovens, pans, and thermometers).
When sales change, what do you check first?
The beef. Sales changes impact tempering, cooking and holding.
When receiving beef off of the truck, what do you check for?
- Case counts
- Receiving temperature (≤ 10°F)
, - Shelf life of 14+ days
- No slush, leaks, or tears
- Delivered versus charged quantities
When tempering, what do you need to do to make sure you don't run out of thawed beef
and to make sure it's in the correct order?
- Morning tempering amount
- Prep sheet verification when adjustments might be needed
- FIFO rotation
- When Fast Thaw is needed (frozen ≈ 5 hours; partial = 2-3 hours)
- AM and PM temper checks
How does proper receiving impact roast beef execution?
- Correct rotation.
- Cost control.
- Accurate on hand inventory for tempering.
- Proper freezer and cooler temperatures supporting correct cooks.
How does missing a PM temper check affect tomorrow's schedule?
- Less time to react.
- Increased need for Fast Thaw.
- Domino effect on cooking and holding.
What happens when a temperature is out of range?
- Rubbery or jerky like roast beef
- Cold product served
- Increased waste
Correct Answers
Arby's decisions and guest expectations are guided by five pillars
- Quality food.
- Pride in roast beef.
- Being different.
- Being unmistakable.
- Elevated service.
What leads to inconsistencies in roast beef execution?
- Skipped temperature checks.
- Rushed tempering.
- Cooking schedules not followed leading to over holding.
- Missed slicer cleaning windows.
- Inconsistent slicer sharpening.
What are 3 things you check when starting a shift?
- Check beef, including thawed and ready for use.
- Whether you need to fast thaw or fast cook.
- Equipment readiness (slicers, probes, ovens, pans, and thermometers).
When sales change, what do you check first?
The beef. Sales changes impact tempering, cooking and holding.
When receiving beef off of the truck, what do you check for?
- Case counts
- Receiving temperature (≤ 10°F)
, - Shelf life of 14+ days
- No slush, leaks, or tears
- Delivered versus charged quantities
When tempering, what do you need to do to make sure you don't run out of thawed beef
and to make sure it's in the correct order?
- Morning tempering amount
- Prep sheet verification when adjustments might be needed
- FIFO rotation
- When Fast Thaw is needed (frozen ≈ 5 hours; partial = 2-3 hours)
- AM and PM temper checks
How does proper receiving impact roast beef execution?
- Correct rotation.
- Cost control.
- Accurate on hand inventory for tempering.
- Proper freezer and cooler temperatures supporting correct cooks.
How does missing a PM temper check affect tomorrow's schedule?
- Less time to react.
- Increased need for Fast Thaw.
- Domino effect on cooking and holding.
What happens when a temperature is out of range?
- Rubbery or jerky like roast beef
- Cold product served
- Increased waste
