Mc Donalds

22 Questions  I  By Lamelma

  
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Question Excerpt

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1.      Which is a critical control point that affects Food Safety?
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B.
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D.
2.    How often should grill side utensil holder be washed, rinsed, and sanitized?
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B.
C.
D.
3.  M what is McDonalds Brand Promise Formula?
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B.
C.
D.
4.   What is  appreciative feedback?
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B.
C.
D.
5.  What does constructive feedback correct?
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D.
6.  Which of the following is a good guideline for preventing slips and falls?
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B.
C.
D.
7.   What is the proper blend time for McFlurry Desserts?
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B.
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D.
8.  What is Cross contamination and how you can avoid it?
9.   When blue disposable gloves need to be use?
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B.
C.
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10.  What is the secondary shelf life for cones?
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B.
C.
D.
11.  What is the secondary shelf life and cooling time for cookies?
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B.
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D.
12.  What is the MAXIMUN amount of pies that should be place in a baking tray?
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D.
13.  What is the MAXIMUN amount of Cookies that should be place in a baking tray?
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D.
14.  What is the secondary shelf life and cooling time for pies?
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D.
15.  What is the secondary shelf life for M&M and Oreo?
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B.
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D.
16.  What is the secondary shelf life for shake Syrup?
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C.
D.
17.  Briefly describe each step in the 4-Step method
18.  What score on a Station Observation Checklist (SOC) indicates that a crew person has successfully completed training?
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C.
D.
19.  What is the first step of the customer recovery process?
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D.
20.    What is the secondary shelf life for already made salads?
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B.
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D.
21.  What is the total customer experience time?
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B.
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D.
22.  What is the secondary shelf life for Espresso Beans?
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B.
C.
D.
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