ARBY'S TRAINING QUESTIONS AND ANSWERS
When must you wear slicer gloves? - Answers :When cleaning, assembling, and
dissembling the slicer
When slicing tomatoes
What is the service time for front counter?
What is the service time for drive thru? - Answers :FC - 90 sec.
DT - 50/60/75 sec.
Team Member Principles - Answers :1. we're friendly
2. we're proud
3. we put customers first
4. we find a way to make it right
Management Principles - Answers :1. we're fully staffed
2. we train, trust, & empower
3. we set examples
4. we treat our team members right
Waste bucket container names - Answers :Food, paper, potato/appetizers, buns
A roast should be used within (today + __day) after being cooked - Answers :today + 1
day
The temperature log is found on the - Answers :(HACCP) beef sheet
Shelf life for bulk meat - Answers :today + 2 days
Temperature for hot au jus - Answers :160-180 degrees
What is the chill method? What is it used for? - Answers :When prepped pans go in the
freezer to get meat below 41 degrees
Employees with what symptoms should not come to work: - Answers :Vomiting or
diarrhea, sore throat, jaundice
Au jus hold time is ___ hours - Answers :6 hours
FIFO = - Answers :First in First Out
Chicken sandwich hold time: - Answers :made when ordered
Beef is sliced ___ thin - Answers :wafer thin
, Syrup to water ratio on soda is __ to __ - Answers :5.0 to 1
Walk in temp: - Answers :34-40 degrees
SDS - Answers :Safety Data Sheets
Bacon hold time - Answers :12 hours
Correct overrun of a shake - Answers :35-50%
Banana Pepper hold time - Answers :today + 2
CAYG - Answers :Clean as you go
Sanitizer pans are changed every - Answers :hour or more
Brewed tea has a hold time of - Answers :12 hours
Turn overs cook in a ___ degree oven - Answers :325
Turn overs cool for approx. __ to __ minutes - Answers :10 to 15 minutes
There are __ to __ stripes of icing on a turnover - Answers :7 to 9 stripes
Top two safety practices - Answers :1. hot foods hot / cold foods cold
2. clean every 4 hours
A large mozz. has __ sticks - Answers :6
The portion for a cheddar cheese cup is __ oz - Answers :1.5 ounces
When beginning the manager path you start looking - Answers :from a guest's
perspective
Red onions are sliced to a __ thickness - Answers :1/8th
Employees are required to wash their hands when? - Answers :Every hour, at the start
of their shift, and 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. - Answers :FALSE
Beef has at least __ tempering stages; how long are most required? - Answers :3
stages; 48 to 72 hours
There should be at least __ inch of space between beef. - Answers :1 inch
When must you wear slicer gloves? - Answers :When cleaning, assembling, and
dissembling the slicer
When slicing tomatoes
What is the service time for front counter?
What is the service time for drive thru? - Answers :FC - 90 sec.
DT - 50/60/75 sec.
Team Member Principles - Answers :1. we're friendly
2. we're proud
3. we put customers first
4. we find a way to make it right
Management Principles - Answers :1. we're fully staffed
2. we train, trust, & empower
3. we set examples
4. we treat our team members right
Waste bucket container names - Answers :Food, paper, potato/appetizers, buns
A roast should be used within (today + __day) after being cooked - Answers :today + 1
day
The temperature log is found on the - Answers :(HACCP) beef sheet
Shelf life for bulk meat - Answers :today + 2 days
Temperature for hot au jus - Answers :160-180 degrees
What is the chill method? What is it used for? - Answers :When prepped pans go in the
freezer to get meat below 41 degrees
Employees with what symptoms should not come to work: - Answers :Vomiting or
diarrhea, sore throat, jaundice
Au jus hold time is ___ hours - Answers :6 hours
FIFO = - Answers :First in First Out
Chicken sandwich hold time: - Answers :made when ordered
Beef is sliced ___ thin - Answers :wafer thin
, Syrup to water ratio on soda is __ to __ - Answers :5.0 to 1
Walk in temp: - Answers :34-40 degrees
SDS - Answers :Safety Data Sheets
Bacon hold time - Answers :12 hours
Correct overrun of a shake - Answers :35-50%
Banana Pepper hold time - Answers :today + 2
CAYG - Answers :Clean as you go
Sanitizer pans are changed every - Answers :hour or more
Brewed tea has a hold time of - Answers :12 hours
Turn overs cook in a ___ degree oven - Answers :325
Turn overs cool for approx. __ to __ minutes - Answers :10 to 15 minutes
There are __ to __ stripes of icing on a turnover - Answers :7 to 9 stripes
Top two safety practices - Answers :1. hot foods hot / cold foods cold
2. clean every 4 hours
A large mozz. has __ sticks - Answers :6
The portion for a cheddar cheese cup is __ oz - Answers :1.5 ounces
When beginning the manager path you start looking - Answers :from a guest's
perspective
Red onions are sliced to a __ thickness - Answers :1/8th
Employees are required to wash their hands when? - Answers :Every hour, at the start
of their shift, and 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. - Answers :FALSE
Beef has at least __ tempering stages; how long are most required? - Answers :3
stages; 48 to 72 hours
There should be at least __ inch of space between beef. - Answers :1 inch
