How Well You Know McDonalds? Quiz

29 Questions | Total Attempts: 407

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How Well You Know McDonalds? Quiz

How well you know, McDonald's quiz. McDonald's is undoubtedly one of the greatest food chains in the world with restaurants in different parts of the world with the highest client base being America Have you ever gone a dines in this restaurant? The quiz below is designed to see if you know all there is to the restaurant, its secret recipe or what a worker is expected to know to work there? This quiz will help you learn some more.


Questions and Answers
  • 1. 
    Which is a critical control point that affects Food Safety?
    • A. 

      Delivery

    • B. 

      Production

    • C. 

      Storage

    • D. 

      All of the abode

  • 2. 
    How often should grill side utensil holder be washed, rinsed, and sanitized?
    • A. 

      Every hour

    • B. 

      Every 2 hours

    • C. 

      Every 4 hours

    • D. 

      Twice a day

  • 3. 
    What is McDonald's Brand Promise Formula?
    • A. 

      Crew Satisfaction+QSC+McDonalds Brand Promise

    • B. 

      QSC+Appreciative feedback+Effective feedback

    • C. 

      Appreciative feedback+Effective feedback

    • D. 

      Crew Satisfaction+McDonalds Brand Promise

  • 4. 
    What is appreciative feedback?
    • A. 

      Negative complIments

    • B. 

      Positive compliments

    • C. 

      Correct behavior in a positive way

    • D. 

      None of the above

  • 5. 
    What does constructive feedback correct?
    • A. 

      Correct How respond

    • B. 

      Correct behavior in a negative way

    • C. 

      Correct the way they think

    • D. 

      Correct behavior in a positive way

  • 6. 
    Which of the following is a good guideline for preventing slips and falls?
    • A. 

      Maintain clean, dry floors

    • B. 

      Wear slip-resistant shoes

    • C. 

      Keep trash from aisles and doorways

    • D. 

      All of the above

  • 7. 
    What is the proper blend time for McFlurry Desserts?
    • A. 

      2 to 4 seconds

    • B. 

      4 to 10 seconds

    • C. 

      5 to 8 seconds

    • D. 

      9 to 13 seconds

  • 8. 
    When do blue disposable gloves need to use?
    • A. 

      When making parfaits

    • B. 

      After the shift is over

    • C. 

      When you remove raw products from the grillside freezer and place them on the grill or fryer

    • D. 

      At the beginning of the shift

  • 9. 
    What is the secondary shelf life for cones?
    • A. 

      24 Hours

    • B. 

      12 hours

    • C. 

      4 hours

    • D. 

      2 days

  • 10. 
    What are the secondary shelf life and cooling time for cookies?
    • A. 

      2 hrs holding time / 8 minutes cooling time

    • B. 

      6 hrs holding time / 6 minutes cooling time

    • C. 

      8 hrs holding time / 6 minutes cooling time

    • D. 

      4 hrs holding time / 6 minutes cooling time

  • 11. 
    What is the MAXIMUM amount of pies that should be placed in a baking tray?
    • A. 

      14

    • B. 

      12

    • C. 

      10

    • D. 

      8

  • 12. 
    What is the MAXIMUM amount of Cookies that should be placed in a baking tray?
    • A. 

      16

    • B. 

      14

    • C. 

      12

    • D. 

      10

  • 13. 
    What are the secondary shelf life and cooling time for pies?
    • A. 

      4 hrs holding time / 6 minutes cooling time

    • B. 

      4 hrs holding time / 10 minutes cooling time

    • C. 

      8 hrs holding time / 6 minutes cooling time

    • D. 

      6 hrs holding time / 6 minutes cooling time

  • 14. 
    What is the secondary shelf life for M&M and Oreo?
    • A. 

      7 days

    • B. 

      14 days

    • C. 

      48 hours

    • D. 

      24 hours

  • 15. 
    What is the secondary shelf life for shake Syrup?
    • A. 

      2 days

    • B. 

      7 days

    • C. 

      14 days

    • D. 

      16 days

  • 16. 
    What score on a Station Observation Checklist (SOC) indicates that a crew person has successfully completed training?
    • A. 

      100% percent

    • B. 

      90% percent

    • C. 

      95% percent

    • D. 

      85% percent

  • 17. 
    What is the first step in the customer recovery process?
    • A. 

      Thank the customer for the feedback

    • B. 

      Obtain a witness to verify the situation

    • C. 

      Immediately offer the customer a BOG card

    • D. 

      Introduce your self

  • 18. 
    What is the secondary shelf life for already made salads?
    • A. 

      12 hours

    • B. 

      8 hours

    • C. 

      6 hours

    • D. 

      4 hours

  • 19. 
    What is the total customer experience time?
    • A. 

      90 seconds

    • B. 

      3 minutes and 30 seconds

    • C. 

      2 minutes and 25 seconds

    • D. 

      1minutes and 25 seconds

  • 20. 
    What is the secondary shelf life for Espresso Beans?
    • A. 

      24 hours

    • B. 

      2 days

    • C. 

      48 hours

    • D. 

      3 days

  • 21. 
    What is the MINIMUM amount of time that dehydrated onions should be soaked in chilled water?
    • A. 

      1 hours

    • B. 

      4 hours

    • C. 

      6 hours

    • D. 

      12 hours

  • 22. 
    How long do the 14-day cleaning procedures for the Shake machine take to perform?
    • A. 

      2-3 hrs

    • B. 

      3 ½ - 4 hrs

    • C. 

      3 hrs

    • D. 

      1 hrs

  • 23. 
    What is the target temperature and time for the Shake machine heat cycle?
    • A. 

      160 degrees for 20 mins

    • B. 

      151 degrees for 30 mins

    • C. 

      162 degrees for 25 mins

    • D. 

      170 degress for 30 mins

  • 24. 
    What is the correct amount of chocolate caramel syrup for the pump it step when making Hot Caramel Mocha
    • A. 

      S= 3 M= 4 L= 5

    • B. 

      S=4 M=6 L=7

    • C. 

      S=3 M=5 L=6

    • D. 

      S= 4 M= 5 L= 6

  • 25. 
    What the minimum temperature for hot water for Oatmeal?
    • A. 

      200 degrees

    • B. 

      180 degrees

    • C. 

      190 degrees

    • D. 

      225 degrees