Arby's Training Exam
When must you wear slicer gloves? - answer 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? – answer FC - 90 sec.
DT - 50/60/75 sec.
Team Member Principles - answer1. we're friendly
2. we're proud
3. we put customers first
4. we find a way to make it right
Management Principles - answer1. we're fully staffed
2. we train, trust, & empower
3. we set examples
4. we treat our team members right
Waste bucket container names - answer Food, paper, potato/appetizers, buns
A roast should be used within (today + __day) after being cooked - answertoday + 1 day
The temperature log is found on the - answer(HACCP) beef sheet
Shelf life for bulk meat - answertoday + 2 days
Temperature for hot au jus - answer160-180 degrees
What is the chill method? What is it used for? - answerWhen prepped pans go in the
freezer to get meat below 41 degrees
Employees with what symptoms should not come to work: - answerVomiting or
diarrhea, sore throat, jaundice
Au jus hold time is ___ hours - answer6 hours
FIFO = - answerFirst in First Out
Chicken sandwich hold time: - answermade when ordered
Beef is sliced ___ thin - answerwafer thin
, Syrup to water ratio on soda is __ to __ - answer5.0 to 1
Walk in temp: - answer34-40 degrees
SDS - answerSafety Data Sheets
Bacon hold time - answer12 hours
Correct overrun of a shake - answer35-50%
Banana Pepper hold time - answertoday + 2
CAYG - answerClean as you go
Sanitizer pans are changed every - answerhour or more
Brewed tea has a hold time of - answer12 hours
Turn overs cook in a ___ degree oven - answer325
Turn overs cool for approx. __ to __ minutes - answer10 to 15 minutes
There are __ to __ stripes of icing on a turnover - answer7 to 9 stripes
Top two safety practices - answer1. hot foods hot / cold foods cold
2. clean every 4 hours
A large mozz. has __ sticks - answer6
The portion for a cheddar cheese cup is __ oz - answer1.5 ounces
When beginning the manager path you start looking - answerfrom a guest's perspective
Red onions are sliced to a __ thickness - answer1/8th
Employees are required to wash their hands when? - answerEvery 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. - answerFALSE
Beef has at least __ tempering stages; how long are most required? - answer3 stages;
48 to 72 hours
There should be at least __ inch of space between beef. - answer1 inch
When must you wear slicer gloves? - answer 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? – answer FC - 90 sec.
DT - 50/60/75 sec.
Team Member Principles - answer1. we're friendly
2. we're proud
3. we put customers first
4. we find a way to make it right
Management Principles - answer1. we're fully staffed
2. we train, trust, & empower
3. we set examples
4. we treat our team members right
Waste bucket container names - answer Food, paper, potato/appetizers, buns
A roast should be used within (today + __day) after being cooked - answertoday + 1 day
The temperature log is found on the - answer(HACCP) beef sheet
Shelf life for bulk meat - answertoday + 2 days
Temperature for hot au jus - answer160-180 degrees
What is the chill method? What is it used for? - answerWhen prepped pans go in the
freezer to get meat below 41 degrees
Employees with what symptoms should not come to work: - answerVomiting or
diarrhea, sore throat, jaundice
Au jus hold time is ___ hours - answer6 hours
FIFO = - answerFirst in First Out
Chicken sandwich hold time: - answermade when ordered
Beef is sliced ___ thin - answerwafer thin
, Syrup to water ratio on soda is __ to __ - answer5.0 to 1
Walk in temp: - answer34-40 degrees
SDS - answerSafety Data Sheets
Bacon hold time - answer12 hours
Correct overrun of a shake - answer35-50%
Banana Pepper hold time - answertoday + 2
CAYG - answerClean as you go
Sanitizer pans are changed every - answerhour or more
Brewed tea has a hold time of - answer12 hours
Turn overs cook in a ___ degree oven - answer325
Turn overs cool for approx. __ to __ minutes - answer10 to 15 minutes
There are __ to __ stripes of icing on a turnover - answer7 to 9 stripes
Top two safety practices - answer1. hot foods hot / cold foods cold
2. clean every 4 hours
A large mozz. has __ sticks - answer6
The portion for a cheddar cheese cup is __ oz - answer1.5 ounces
When beginning the manager path you start looking - answerfrom a guest's perspective
Red onions are sliced to a __ thickness - answer1/8th
Employees are required to wash their hands when? - answerEvery 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. - answerFALSE
Beef has at least __ tempering stages; how long are most required? - answer3 stages;
48 to 72 hours
There should be at least __ inch of space between beef. - answer1 inch
