Popeye's Restaurant Management Training

3 Questions  I  By Seguraw
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Restaurant Quizzes & Trivia
Study Guide for RMT

  
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Questions and Answers

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  • 1. 
    Why is it important to double insert Red Rice on the steam table?
    • A. 

      To help maintain the moister in the product so it doesn’t dry out and fall below quality standards.

    • B. 

      ??????

    • C. 

      ?????

    • D. 

      None of the above.

    • E. 

      All of the above.


  • 2. 
    Why are chubs iced down at closing before placing them in the walk-in-cooler?
    • A. 

      ?????

    • B. 

      ?????

    • C. 

      Ice promotes rapid cool down which in turn protects the products from bacteria growth.

    • D. 

      None of the above.

    • E. 

      All of the above.


  • 3. 
    Why mix the shallots with one pint of rice? Why not mix all the rice with the shallots at the same time?
    • A. 

      ??????

    • B. 

      There are “lumps” in the shallots as a result of being packed in a container. It is much easier to get these lumps out by mixing with one pint of rice. It also means that the product is handled less in this stage of the production process which helps maintain the quality of the product.

    • C. 

      ????

    • D. 

      None of the above.

    • E. 

      All of the above.


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