Nro Outside Expo Wct Test
The Buffalo Wild Wings NRO WCT test is designed to
validate the knowledge of the WCT and prepare them for
participation at an NRO. The Outside Expo test should take you approximately 20 minutes to complete. Minimum passing score is 90%.
Questions and Answers
- 1.
Eating on the line is acceptable as long as Guests can not see you, and you paid for the food.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that eating on the line is acceptable as long as guests cannot see you and you paid for the food. However, this is not true. Eating on the line is generally not acceptable in most settings, regardless of whether guests can see you or if you paid for the food. It is important to maintain professionalism and adhere to proper dining etiquette, which typically involves eating in designated areas or during designated meal times.Rate this question:
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- 2.
Controlling food cost is everyones responsability.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Controlling food cost is the responsibility of everyone in an organization or establishment. This means that all individuals, regardless of their role or position, should contribute to managing and minimizing food costs. By acknowledging that controlling food cost is a collective responsibility, it promotes a team effort and encourages everyone to be mindful of their actions and decisions that may impact the overall cost of food.Rate this question:
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- 3.
Being on time for your shift only benefits you.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Being on time for your shift not only benefits you but also the organization you work for. When you arrive on time, you are able to start your work promptly, ensuring productivity and efficiency. It also shows professionalism, reliability, and dedication towards your job. Additionally, being punctual sets a positive example for your colleagues and fosters a respectful work environment. Therefore, being on time for your shift benefits both you and the overall success of the organization.Rate this question:
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- 4.
Sexual or other unlawful harassment will not be tolerated at Buffalo Wild Wings.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Buffalo Wild Wings has a zero-tolerance policy towards sexual or other unlawful harassment, indicating that any form of such behavior is strictly prohibited and will not be tolerated. This suggests that the restaurant takes the issue of harassment seriously and is committed to creating a safe and respectful environment for its employees and customers.Rate this question:
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- 5.
You need to date all product prepped in the A.M. even if you know it will all be gone after the lunch rush.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because even if all the products prepped in the morning will be consumed during the lunch rush, it is still important to date them. This is because proper labeling and dating of products ensures food safety and helps in maintaining inventory control. It allows for easy identification of the age of the product, helps in tracking expiration dates, and ensures that older products are used first, preventing wastage and potential health risks.Rate this question:
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- 6.
It is recommended that everyone walk to their car with another Team Member.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is recommended that everyone walk to their car with another Team Member to ensure safety and security. Walking alone can make individuals vulnerable to potential dangers, such as theft or assault. Having another person with you can act as a deterrent and provide support in case of any emergency situations. Additionally, walking with a team member promotes a sense of camaraderie and teamwork within the organization.Rate this question:
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- 7.
You do not need to contact a Manager if someone incurs a small injury and you are able to take care of it on your own.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
If someone incurs a small injury and you are able to take care of it on your own, you do not need to contact a Manager. This implies that contacting a Manager is not necessary for minor injuries that can be handled independently.Rate this question:
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- 8.
You should never try and be a hero in the event your restaurant gets robbed.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
In the event of a restaurant robbery, it is not advisable to try and be a hero. This is because attempting to intervene or fight back can escalate the situation and put oneself and others at risk of harm. It is recommended to prioritize personal safety and cooperate with the robbers, as material possessions can be replaced but lives cannot.Rate this question:
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- 9.
You need to be in a clean uniform before you clock in.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement implies that it is a requirement to be in a clean uniform before clocking in. This suggests that there is a dress code policy in place that mandates employees to wear a clean uniform for work. By stating "True" as the answer, it confirms that the statement is accurate and employees must adhere to this rule.Rate this question:
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- 10.
Buffalo Wild Wings was founded in 1982 by Jim Disbrow and Scott Lowery.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Buffalo Wild Wings was indeed founded in 1982 by Jim Disbrow and Scott Lowery. This statement is true and accurately reflects the history of the company's establishment.Rate this question:
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- 11.
Priming shake buckets with our Signature Sauces is an important part of ensuring our wing quality.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Priming shake buckets with our Signature Sauces is important for ensuring the quality of our wings. This suggests that the process of priming the shake buckets with the sauces helps to enhance the flavor and overall taste of the wings. By coating the wings with the Signature Sauces before shaking them, it ensures that each wing is evenly coated and provides a consistent flavor experience for customers. Therefore, the statement is true.Rate this question:
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- 12.
It is acceptable for HOH members to wear their aprons in the FOH.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is incorrect because it is not acceptable for HOH (Heart of House) members to wear their aprons in the FOH (Front of House). The HOH refers to the back-of-house area, typically the kitchen or preparation area, where staff wear aprons to protect their clothing while working with food. On the other hand, the FOH refers to the front-of-house area, such as the dining room or customer service area, where staff interact with customers. In the FOH, staff are expected to present a clean and professional appearance, which usually does not include wearing aprons.Rate this question:
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- 13.
Which of the following is the best way to prevent a slip?
- A.
Point at the problem so people walking by see it
- B.
Take care of the problem immediately
- C.
Tell someone from the FOH to deal with it
Correct Answer
B. Take care of the problem immediatelyExplanation
The best way to prevent a slip is to take care of the problem immediately. By addressing the issue right away, the potential hazard can be eliminated or minimized, reducing the risk of slips and falls. Pointing at the problem may not effectively prevent slips as people walking by may not notice or understand the significance of the pointed area. Instructing someone from the FOH (Front of House) to deal with it may cause delays in resolving the issue, prolonging the risk of slips. Therefore, immediate action is the most effective preventive measure.Rate this question:
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- 14.
Where should chemicals be stored?
- A.
6 inches off the floor in dry storage
- B.
On a rack, 6" off the floor near the mop sink and away from food and food contact surfaces
- C.
Above the triple sink on a chemical rack and away from food
Correct Answer
B. On a rack, 6" off the floor near the mop sink and away from food and food contact surfacesExplanation
Chemicals should be stored on a rack, 6" off the floor near the mop sink and away from food and food contact surfaces to ensure safety and prevent contamination. Storing chemicals on a rack helps to keep them organized and easily accessible. Placing them near the mop sink allows for convenient disposal of any spills or leaks. Keeping them away from food and food contact surfaces reduces the risk of cross-contamination and accidental ingestion. This storage method helps to maintain a safe and hygienic environment in the facility.Rate this question:
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- 15.
Which of the following activities does not need to be completed before you clock in?
- A.
Wearing a clean uniform
- B.
Pre-shift meeting
- C.
Jackets and/or personal possessions put away
Correct Answer
B. Pre-shift meetingExplanation
A pre-shift meeting is a gathering where employees discuss important information and updates before starting their work. However, this activity does not necessarily need to be completed before clocking in. Employees can still attend the pre-shift meeting after clocking in, as long as they arrive on time and are prepared for their shift. Therefore, the pre-shift meeting is not a mandatory task that must be completed before clocking in.Rate this question:
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- 16.
What steps should you take if you are not able to work a scheduled shift?
- A.
Find a replacement and call a Manager to let them know you cannot work, but that you have found someone to cover your shift
- B.
Call a Manager and tell them that you need them to find someone to cover your shift because you cannot make it in
- C.
Call and tell a Cashier that you will not be in for your shift
Correct Answer
A. Find a replacement and call a Manager to let them know you cannot work, but that you have found someone to cover your shiftExplanation
If you are unable to work a scheduled shift, the recommended steps are to find a replacement and inform the manager about your unavailability. This shows responsibility and proactiveness in finding a solution to cover your absence. By letting the manager know that you have found someone to cover your shift, you are ensuring that the work is still being taken care of and the manager can make any necessary adjustments to the schedule.Rate this question:
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- 17.
When putting on gloves, the first thing we need to do is?
- A.
Get our gloves and then wash our hands thoroughly
- B.
Wash hands thoroughly with soap and water and then dry thoroughly
- C.
Wet hands and then dry thoroughly
Correct Answer
B. Wash hands thoroughly with soap and water and then dry thoroughlyExplanation
The correct answer is to wash hands thoroughly with soap and water and then dry thoroughly before putting on gloves. This is important because it helps to remove any dirt, germs, or bacteria from the hands, ensuring that they are clean before wearing gloves. Washing hands with soap and water is an effective method to kill and remove harmful microorganisms, reducing the risk of contamination. Drying hands thoroughly is also important to prevent moisture buildup, which can create an environment for bacteria to grow. Overall, this proper hand hygiene practice is essential for maintaining cleanliness and preventing the spread of infections.Rate this question:
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- 18.
Soap and Sanitizer buckets are to be at every station. Which combination is the correct one?
- A.
Green=soap, Red=Sanitizer; both are to have a day dot with the time, date, and intials
- B.
Green=soap, Red=Sanitizer; both are to have day dots
- C.
Red=soap, Green=Sanitizer; both are to have a day dot with the time, date and intials
Correct Answer
A. Green=soap, Red=Sanitizer; both are to have a day dot with the time, date, and intialsExplanation
The correct combination is Green=soap and Red=Sanitizer, and both are required to have a day dot with the time, date, and initials. This means that at every station, there should be a bucket containing green soap and another bucket containing red sanitizer. Both of these buckets should have a day dot label that includes the time, date, and initials. This labeling ensures that the soap and sanitizer are regularly checked and replaced when necessary, maintaining hygiene and safety standards.Rate this question:
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- 19.
Soap and Sanitizer buckets should be washed, rinsed, sanitized, and day dotted every ____ hours.
Correct Answer
4, four, FourExplanation
The soap and sanitizer buckets should be washed, rinsed, sanitized, and day dotted every 4 hours. This ensures that the buckets remain clean and free from any contaminants that could potentially affect the quality and effectiveness of the soap and sanitizer. Regular cleaning and sanitizing also help maintain hygiene standards and prevent the growth of bacteria or other harmful microorganisms. Day dotting the buckets ensures that they are properly labeled with the date of cleaning, allowing for easy tracking and monitoring of their maintenance schedule.Rate this question:
- 20.
___________ is a tool that enables BWW to measure Guest satisfaction.
Correct Answer
GEM, gem, Gem, G.E.M.Explanation
GEM, gem, Gem, G.E.M. is the correct answer because it refers to the Guest Experience Measurement tool, which allows BWW (Buffalo Wild Wings) to measure guest satisfaction. The different variations of "GEM" in capital and lowercase letters, as well as the inclusion of periods in "G.E.M.", suggest that the tool can be referred to in different ways while still indicating the same thing.Rate this question:
- 21.
The maximum hold time on traditional wings is the same as the length of time they are cooked.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Traditional wings are typically deep-fried, and the maximum hold time refers to the amount of time they can be kept in a holding area before serving. The maximum hold time is not the same as the length of time they are cooked because wings can be cooked and held for a longer period of time before being served. Therefore, the statement is false.Rate this question:
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- 22.
After fryer baskets have been filled with wings, the nearest team member with clean hands should drop the basket into the shortening.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
This statement is true because it is important to maintain hygiene and food safety when handling food. By ensuring that the team member handling the fryer baskets has clean hands, the risk of contamination is reduced. This helps to prevent the spread of bacteria and maintain the quality of the food being prepared. Therefore, it is necessary for the nearest team member with clean hands to drop the basket into the shortening to maintain food safety standards.Rate this question:
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- 23.
It is not critical to follow prep specs if you have a more efficient and cost effective method than the one in the books.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that it is not necessary to follow preparation specifications if there is a method that is more efficient and cost-effective than the one mentioned in the books. The correct answer is False because it is important to adhere to prep specs to ensure consistency, quality, and safety in any process. Deviating from the specified guidelines can lead to undesirable outcomes and potential risks.Rate this question:
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- 24.
It is very important that food waste is recorded on the waste sheet each and every shift.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Recording food waste on the waste sheet each and every shift is important because it helps in tracking and monitoring the amount of food that is being wasted. This information can be used to identify patterns and areas where waste can be reduced, leading to cost savings and more sustainable practices. Additionally, recording food waste can also help in identifying any potential issues with food quality or production processes. Therefore, it is crucial to record food waste on the waste sheet every shift.Rate this question:
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- 25.
What information is found on the Wing Sauce and Packaging Chart?
- A.
Wing order amounts, sauce portion, # of accompaniments
- B.
Wing order amounts, sauce types, takeout containers
- C.
Wing order amounts, sauce portion, dine-in and takeout containers, # of accompaniments
Correct Answer
C. Wing order amounts, sauce portion, dine-in and takeout containers, # of accompanimentsExplanation
The Wing Sauce and Packaging Chart provides information on wing order amounts, sauce portion, dine-in and takeout containers, and the number of accompaniments. This chart is likely used in a restaurant or food service setting to help staff accurately prepare and package wing orders based on customer preferences and specifications. The chart helps ensure that the correct amount of wings, sauce, and accompaniments are included in each order, whether it is for dine-in or takeout.Rate this question:
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- 26.
What does LDIR stand for?
- A.
Learn, Do, Initiate, Remember
- B.
Label, Do, Initial, Revise
- C.
Label, Date, Initial, Rotate
Correct Answer
C. Label, Date, Initial, RotateExplanation
LDIR stands for Label, Date, Initial, Rotate. This acronym is commonly used in the context of food storage and rotation. Labeling items with their contents and date of preparation helps to track their freshness and ensure proper rotation. Initialing the labels indicates who prepared the item, which can be useful for quality control purposes. Finally, rotating the items ensures that older items are used first, reducing waste and maintaining food safety.Rate this question:
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- 27.
At what minimum temperature should freezers be maintained?
- A.
0 degrees
- B.
32 degrees
- C.
45 degrees
Correct Answer
A. 0 degreesExplanation
Freezers should be maintained at a minimum temperature of 0 degrees because this temperature ensures that food is stored at a safe temperature to prevent bacterial growth and spoilage. Freezing food at 0 degrees Fahrenheit or below slows down the enzyme activity and microbial growth, extending the shelf life of the food and maintaining its quality. Therefore, maintaining freezers at 0 degrees is crucial for food safety and preservation.Rate this question:
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- 28.
What does FIFO stand for?
- A.
First Inventoried, First Outage
- B.
First In, First Out
- C.
Fast Inventory, First Out
Correct Answer
B. First In, First OutExplanation
FIFO stands for "First In, First Out." This term is commonly used in inventory management and accounting to describe the principle that the first items received or produced are the first ones to be used or sold. It means that the oldest inventory is used or sold before the newer inventory. This method ensures that perishable or time-sensitive items are used or sold before they become obsolete or expired.Rate this question:
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- 29.
How often should restrooms be inspected?
- A.
Every 10 minutes
- B.
Every 20 minutes
- C.
Every 30 minutes
Correct Answer
B. Every 20 minutesExplanation
Restrooms should be inspected every 20 minutes to ensure cleanliness and hygiene. This frequency allows for regular monitoring and prompt action if any issues are detected, such as replenishing supplies, cleaning surfaces, or addressing any maintenance needs. Inspecting restrooms at this interval helps maintain a satisfactory level of cleanliness and ensures a pleasant experience for users.Rate this question:
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- 30.
What does S.T.A.R. mean in our current training model?
- A.
Stand Out, Train, Attentive, Repeat Back
- B.
Set Em Up, Teach It - Teach Back, Apply It, Review It
- C.
Service, Trust, Analyze It, Recognize It
- D.
Stand Out, Teach It - Teach Back, Analyze It, Recognize It
Correct Answer
B. Set Em Up, Teach It - Teach Back, Apply It, Review It -
- 31.
There are 3 rules when providing coaching and feedback. What are they? Make it..
- A.
Private, Positive, Specific
- B.
Coachable, Receptive, Specific
- C.
Positive, Accurate, Special
- D.
Fun, Exciting, the Buffalo Wild Wings way
Correct Answer
A. Private, Positive, SpecificExplanation
The correct answer is "Private, Positive, Specific." When providing coaching and feedback, it is important to keep it private to maintain confidentiality and create a safe space for open communication. Feedback should also be positive, focusing on strengths and areas of improvement rather than criticism. Lastly, feedback should be specific, providing clear and actionable suggestions for improvement.Rate this question:
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- 32.
Where should the New Team Member Daily Certification Checklist be located?
- A.
With the new Team Member
- B.
Personal File
- C.
In the office on a clip board &/or binder
Correct Answer
C. In the office on a clip board &/or binderExplanation
The New Team Member Daily Certification Checklist should be located in the office on a clipboard and/or binder. This ensures that the checklist is easily accessible for the new team member to complete and for supervisors to review. Placing it in the office also helps to maintain confidentiality and organization, as it can be stored securely and be readily available for reference or audits.Rate this question:
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- 33.
Which of the following is an example of an Auditory Learner?
- A.
These learners often take notes so they don’t forget important information as they may want to review it at a later time.
- B.
These learners pay close attention to speaker’s words, tone of voice, speed, and pitch for clues to interpret information
- C.
These learners can’t always pay attention for long periods of time. These learners also often look distracted like they have "ants in their pants."
Correct Answer
B. These learners pay close attention to speaker’s words, tone of voice, speed, and pitch for clues to interpret informationExplanation
An auditory learner is someone who learns best through hearing and listening. They pay close attention to the speaker's words, tone of voice, speed, and pitch in order to interpret and understand information. This suggests that they rely on auditory cues and verbal communication to process and retain information effectively.Rate this question:
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- 34.
Which of the following is an example of a Visual Learner?
- A.
These learners often take notes so they don’t forget important information as they may want to review it at a later time.
- B.
These learners pay close attention to speaker’s words, tone of voice, speed, and pitch for clues to interpret information.
- C.
These learners can’t always pay attention for long periods of time. These learners also often look distracted like they have "ants in their pants".
Correct Answer
A. These learners often take notes so they don’t forget important information as they may want to review it at a later time.Explanation
This answer is an example of a Visual Learner because it mentions taking notes as a way to remember important information and review it later. Visual learners typically prefer to see information in written or visual form in order to process and retain it effectively.Rate this question:
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- 35.
Which of the following best explains our GEM program?
- A.
A program that specifically measures Team Member performance
- B.
A program to measure food quality in the restaurant
- C.
A program that compares sales between the different BWW's in the region
- D.
A program to measure the level of satisfaction our Guest feel after a specific visit
Correct Answer
D. A program to measure the level of satisfaction our Guest feel after a specific visitExplanation
The correct answer is a program to measure the level of satisfaction our guests feel after a specific visit. This explanation aligns with the purpose of the GEM program, which is to gauge the satisfaction of customers after their visit to the restaurant. It suggests that the program is designed to collect feedback and measure the level of satisfaction experienced by guests.Rate this question:
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- 36.
What does the acronym C.O.A.C.H. stand for?
- A.
Create, Observe, Analyze, Challenge, Help
- B.
Care, Opinion, Act, Change, Help
- C.
Care, Observe, Analyze, Change, Help
- D.
Care, Observe, Act, Challenge, Help
Correct Answer
D. Care, Observe, Act, Challenge, HelpExplanation
The acronym C.O.A.C.H. stands for Care, Observe, Act, Challenge, Help. This acronym represents a framework or approach for coaching. It suggests that a coach should first care about the individual they are coaching, then observe their behavior or performance, take action to address any issues or provide support, challenge them to improve or grow, and ultimately help them achieve their goals.Rate this question:
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- 37.
What are the 4 major food-safety areas related to the HOH?
- A.
Personal Heath & Hygiene, Time & Temperature Abuse, Washing Hands, Changing out your gloves
- B.
Personal Heath & Hygiene, Time & Temperature Abuse, Washing Hands, Not wearing your apron in the FOH
- C.
Personal Heath & Hygiene, Time & Temperature Abuse, Cross Contamination Prevention, Cleaning & Sanitizing
- D.
Personal Heath & Hygiene, Time & Temperature Abuse, Cross Contamination Prevention, Washing of Hands properly
Correct Answer
C. Personal Heath & Hygiene, Time & Temperature Abuse, Cross Contamination Prevention, Cleaning & SanitizingExplanation
The correct answer is Personal Health & Hygiene, Time & Temperature Abuse, Cross Contamination Prevention, Cleaning & Sanitizing. These four areas are crucial for maintaining food safety in the kitchen. Personal health and hygiene ensure that food handlers are not spreading any illnesses or contaminants. Time and temperature abuse refers to properly storing and cooking food to prevent bacterial growth. Cross contamination prevention involves keeping raw and cooked foods separate to avoid contamination. Cleaning and sanitizing are essential for maintaining a clean and safe kitchen environment.Rate this question:
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- 38.
What is BWW standard on ticket times?
- A.
Below 10 minutes
- B.
Below 12 minutes
- C.
Below 15 minutes
- D.
Depends on business
Correct Answer
C. Below 15 minutesExplanation
The BWW standard on ticket times is below 15 minutes. This means that the company aims to ensure that customers receive their tickets within 15 minutes of placing an order. This standard is likely set to prioritize efficiency and customer satisfaction by minimizing wait times for ticket delivery.Rate this question:
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- 39.
The Outside Expo window is labeled in "zones". Each ticket corresponds to a specified "zone" where the completed item should be placed in the Expo window. This will ensure that all items from the same ticket are kept together.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The Outside Expo window is labeled in "zones" and each ticket corresponds to a specified "zone" where the completed item should be placed. This system ensures that all items from the same ticket are kept together, making it easier to organize and locate items in the Expo window.Rate this question:
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- 40.
What does N.O.W stand for?
- A.
Need Order With...
- B.
No Offer Waits
- C.
Nothing Out With...
- D.
No Order Waits
Correct Answer
D. No Order WaitsExplanation
The acronym N.O.W stands for "No Order Waits." This means that there are no delays or waiting times for orders.Rate this question:
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- 41.
All food must be served from a ______.
Correct Answer
tray, TrayExplanation
All food must be served from a tray because a tray provides a stable and convenient surface for carrying and serving food. It helps to prevent spills and accidents, allowing for easier transportation of multiple dishes at once. Additionally, a tray allows for efficient organization and presentation of food, making it easier for both the server and the recipient to handle and enjoy the meal.Rate this question:
- 42.
Thin Crust Flatbreads are cut into how many pieces?
- A.
4
- B.
6
- C.
8
- D.
9
Correct Answer
D. 9Explanation
Thin Crust Flatbreads are cut into 9 pieces.Rate this question:
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- 43.
What is portion size of White Corn Chips, Jalapeno & Pico de Gallo on the Screamin Nacho Burger?
- A.
3, 3, 1 oz
- B.
3, 4, 1 oz
- C.
2, 4, 2 oz
- D.
2, 4, 2 oz
Correct Answer
B. 3, 4, 1 ozExplanation
The portion size of White Corn Chips on the Screamin Nacho Burger is 3 oz. The portion size of Jalapeno is 4 oz. The portion size of Pico de Gallo is 1 oz.Rate this question:
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- 44.
If no substitutions are requested, what accompaniment is served with Burgers and Sandwiches?
- A.
Sweet Potato Fries
- B.
Potato Wedges
- C.
French Fries
Correct Answer
C. French FriesExplanation
The accompaniment served with Burgers and Sandwiches when no substitutions are requested is French Fries. This is a common and popular choice as it complements the flavors of the burger or sandwich well and provides a satisfying and familiar side dish. French fries are often crispy on the outside and soft on the inside, making them a delicious and classic option to enjoy alongside a burger or sandwich.Rate this question:
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- 45.
Perfect, Plate Presentation - Basket of Onion Rings
- A.
BWW liner in a diamond shape on 9" platter; 3 oz of Guest choice of sauce at center of platter
- B.
BWW liner in a diamond shape on 9" platter; 3 oz of SW Ranch dressing, place sauce at center of platter
- C.
BWW liner in a diamond shape on 10" platter; 3 oz of Guest choice of sauce at center of platter
- D.
BWW liner in a diamond shape on 10" platter; 3 oz of Ranch or SW Ranch dressing, place sauce at center of platter
Correct Answer
B. BWW liner in a diamond shape on 9" platter; 3 oz of SW Ranch dressing, place sauce at center of platterExplanation
The correct answer is BWW liner in a diamond shape on 9" platter; 3 oz of SW Ranch dressing, place sauce at center of platter. This answer is correct because it specifies the correct size of the platter (9") and the correct sauce (SW Ranch dressing) to be placed at the center of the platter. Additionally, it mentions the correct placement of the BWW liner in a diamond shape.Rate this question:
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- 46.
Where is the sauce flavor indicator located on a lined platter?
- A.
3:00
- B.
6:00
- C.
9:00
- D.
12:00
Correct Answer
C. 9:00Explanation
The sauce flavor indicator is located at 9:00 on a lined platter. This indicates that the sauce is placed on the platter towards the left side, when considering the platter as a clock face.Rate this question:
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- 47.
How many flatbread chips come with the Spinach Artichoke Dip?
- A.
16
- B.
24
- C.
32
- D.
36
Correct Answer
C. 32Explanation
The Spinach Artichoke Dip comes with 32 flatbread chips.Rate this question:
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- 48.
The cut portion of wraps should point towards 5:00 & 7:00 on the platter. 7 under 5
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The correct answer is true because when the cut portion of wraps points towards 5:00 and 7:00 on the platter, it ensures that the wraps are evenly distributed and balanced. This positioning allows for easier handling and prevents the wraps from unraveling or falling apart.Rate this question:
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- 49.
Which of the following should you do in the event of a robbery?
- A.
Cooperate with the robber
- B.
Make eye contact with the robber
- C.
Tell the robber you don't know the combination to the safe
Correct Answer
A. Cooperate with the robberExplanation
In the event of a robbery, it is advisable to cooperate with the robber. This is because resisting or trying to fight back can escalate the situation and potentially lead to harm or even loss of life. By cooperating, you can minimize the risk to yourself and others involved. Making eye contact or telling the robber that you don't know the combination to the safe can be seen as confrontational and may provoke a more aggressive response from the robber.Rate this question:
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- 50.
A Snack size of boneless wings are spun with _____ pump(s) of sauce.
Correct Answer
1.5, one and a half, One and a half, 1 1/2Explanation
The correct answer is 1.5, one and a half, One and a half, 1 1/2. This indicates that a Snack size of boneless wings is spun with 1.5 pumps of sauce.Rate this question:
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Current Version
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Mar 14, 2023Quiz Edited by
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Apr 11, 2013Quiz Created by
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