SMTP MANAGEMENT TRAINING - TEST 1
QUIZZES WITH RIGHT ANSWERS.
When,must,you,wear,slicer,safety,gloves?,,ANS,-,When,cleaning,assembling,,and,disassembling,the,slicer.,
When,slicing,tomatoes
What,is,the,service,standard,at,the,front,counter,,ANS,-,90,seconds
The,Arby's,speed,of,service,standard,at,the,drive,thru,is,__,seconds,at,lunch,,__,for,all,other,service,period
s.,,ANS,-,50,,100
Speed,tips,for,the,Frontline,,ANS,-,Provide,cups,while,taking,order,,
Be,ready,at,register,when,guest,arrives.
Guest,View,checks,during,every,15,min,Manager,Path,,ANS,-,Restrooms,,
Serve/Talk,to,Guests,
,Dining,Room,Tables,&,Chairs,,
Condiment,Station
A,roast,should,be,used,within,__,after,it,has,been,cooked,,ANS,-,Today,+,1,day,or,48,hours
The,temperature,log,is,found,on,the,______,,ANS,-,HACCP,Beef,Sheet
What,is,the,shelf,life,of,sliced,Turkey,held,in,bulk,,not,portioned?,,ANS,-,Today,+,2,days
What,temperature,range,for,hot,held,Au,Jus?,,ANS,-,160,F-180,F
T/F,-,The,chill,method,is,used,to,get,sliced,meat,at,or,below,41,F,after,prep,,ANS,-,True
, Employees,with,the,following,symptoms,should,not,be,at,work,,ANS,-,Sore,throat,with,fever,,
Vomiting,or,Diarrhea,,
Jaundice
Au,jus,holds,hot,for,a,maximum,of,__,hours,,ANS,-,6,hours
Always,rotate,product,using,the,__,rule,,ANS,-,FIFO
A,chicken,sandwich,has,a,__,hold,time,,ANS,-,Made,when,ordered
The,walk-in,cooler,temperature,is,__,F,,ANS,-,34,-,40
What,is,the,hold,time,for,banana,pepper,once,drained?,,ANS,-,Today,+,2,days
What,does,CAYG,stand,for?,,ANS,-,Clean,As,You,Go
Sanitized,water,pans,are,changed,___,,ANS,-,Every,hour,or,more,often,as,needed
Brewed,tea,has,a,hold,time,of,__,hours,,ANS,-,12,hours
Turnovers,cook,in,a,A,__,F,convection,oven,,ANS,-,325
Turnovers,cool,for,approximately,__,minutes,after,cooking,,ANS,-,10-15
How,many,stripes,of,icing,should,a,turnover,have?,,ANS,-,7-9
two,of,the,five,top,food,safety,practices,,ANS,-,Hot,food,hot/cold,food,cold,,
Clean,slicer,every,4,hours
QUIZZES WITH RIGHT ANSWERS.
When,must,you,wear,slicer,safety,gloves?,,ANS,-,When,cleaning,assembling,,and,disassembling,the,slicer.,
When,slicing,tomatoes
What,is,the,service,standard,at,the,front,counter,,ANS,-,90,seconds
The,Arby's,speed,of,service,standard,at,the,drive,thru,is,__,seconds,at,lunch,,__,for,all,other,service,period
s.,,ANS,-,50,,100
Speed,tips,for,the,Frontline,,ANS,-,Provide,cups,while,taking,order,,
Be,ready,at,register,when,guest,arrives.
Guest,View,checks,during,every,15,min,Manager,Path,,ANS,-,Restrooms,,
Serve/Talk,to,Guests,
,Dining,Room,Tables,&,Chairs,,
Condiment,Station
A,roast,should,be,used,within,__,after,it,has,been,cooked,,ANS,-,Today,+,1,day,or,48,hours
The,temperature,log,is,found,on,the,______,,ANS,-,HACCP,Beef,Sheet
What,is,the,shelf,life,of,sliced,Turkey,held,in,bulk,,not,portioned?,,ANS,-,Today,+,2,days
What,temperature,range,for,hot,held,Au,Jus?,,ANS,-,160,F-180,F
T/F,-,The,chill,method,is,used,to,get,sliced,meat,at,or,below,41,F,after,prep,,ANS,-,True
, Employees,with,the,following,symptoms,should,not,be,at,work,,ANS,-,Sore,throat,with,fever,,
Vomiting,or,Diarrhea,,
Jaundice
Au,jus,holds,hot,for,a,maximum,of,__,hours,,ANS,-,6,hours
Always,rotate,product,using,the,__,rule,,ANS,-,FIFO
A,chicken,sandwich,has,a,__,hold,time,,ANS,-,Made,when,ordered
The,walk-in,cooler,temperature,is,__,F,,ANS,-,34,-,40
What,is,the,hold,time,for,banana,pepper,once,drained?,,ANS,-,Today,+,2,days
What,does,CAYG,stand,for?,,ANS,-,Clean,As,You,Go
Sanitized,water,pans,are,changed,___,,ANS,-,Every,hour,or,more,often,as,needed
Brewed,tea,has,a,hold,time,of,__,hours,,ANS,-,12,hours
Turnovers,cook,in,a,A,__,F,convection,oven,,ANS,-,325
Turnovers,cool,for,approximately,__,minutes,after,cooking,,ANS,-,10-15
How,many,stripes,of,icing,should,a,turnover,have?,,ANS,-,7-9
two,of,the,five,top,food,safety,practices,,ANS,-,Hot,food,hot/cold,food,cold,,
Clean,slicer,every,4,hours
