Nro Outside Expo Wct Test

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Nro Outside Expo Wct Test - Quiz

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. False
    Explanation
    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.

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  • 2. 

    Controlling food cost is everyones responsability.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    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.

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  • 3. 

    Being on time for your shift only benefits you.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    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.

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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. True
    Explanation
    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.

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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. True
    Explanation
    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.

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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. True
    Explanation
    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.

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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. False
    Explanation
    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.

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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. True
    Explanation
    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.

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  • 9. 

    You need to be in a clean uniform before you clock in.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    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.

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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. True
    Explanation
    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.

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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. True
    Explanation
    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.

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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. False
    Explanation
    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.

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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 immediately
    Explanation
    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.

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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 surfaces
    Explanation
    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.

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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 meeting
    Explanation
    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.

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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 shift
    Explanation
    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.

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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 thoroughly
    Explanation
    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.

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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 intials
    Explanation
    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.

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  • 19. 

    Soap and Sanitizer buckets should be washed, rinsed, sanitized, and day dotted every ____ hours.

    Correct Answer
    4, four, Four
    Explanation
    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.

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  • 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.

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  • 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. False
    Explanation
    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.

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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. True
    Explanation
    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.

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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. False
    Explanation
    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.

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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. True
    Explanation
    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.

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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 accompaniments
    Explanation
    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.

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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, Rotate
    Explanation
    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.

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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 degrees
    Explanation
    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.

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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 Out
    Explanation
    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.

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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 minutes
    Explanation
    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.

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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, Specific
    Explanation
    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.

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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 binder
    Explanation
    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.

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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 information
    Explanation
    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.

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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.

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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 visit
    Explanation
    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.

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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, Help
    Explanation
    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.

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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 & Sanitizing
    Explanation
    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.

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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 minutes
    Explanation
    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.

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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. True
    Explanation
    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.

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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 Waits
    Explanation
    The acronym N.O.W stands for "No Order Waits." This means that there are no delays or waiting times for orders.

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  • 41. 

    All food must be served from a ______.

    Correct Answer
    tray, Tray
    Explanation
    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.

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  • 42. 

    Thin Crust Flatbreads are cut into how many pieces?  

    • A.

      4

    • B.

      6

    • C.

      8

    • D.

      9

    Correct Answer
    D. 9
    Explanation
    Thin Crust Flatbreads are cut into 9 pieces.

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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 oz
    Explanation
    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.

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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 Fries
    Explanation
    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.

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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 platter
    Explanation
    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.

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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. 9:00
    Explanation
    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.

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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. 32
    Explanation
    The Spinach Artichoke Dip comes with 32 flatbread chips.

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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. True
    Explanation
    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.

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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 robber
    Explanation
    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.

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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 1/2
    Explanation
    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.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 14, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 11, 2013
    Quiz Created by
    Foceye
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