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- 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.M what is McDonalds 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 complements
- B.
Positeve 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.What is Cross contamination and how you can avoid it?
- 9.
- 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
- 10.What is the secondary shelf life for cones?
- A.
24 Hours
- B.
12 hours
- C.
4 hours
- D.
2 days
- 11.What is 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
- 12.What is the MAXIMUN amount of pies that should be place in a baking tray?
- A.
14
- B.
12
- C.
10
- D.
8
- 13.What is the MAXIMUN amount of Cookies that should be place in a baking tray?
- A.
16
- B.
14
- C.
12
- D.
10
- 14.What is 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
- 15.What is the secondary shelf life for M&M and Oreo?
- A.
7 days
- B.
14 days
- C.
48 hours
- D.
24 hours
- 16.What is the secondary shelf life for shake Syrup?
- A.
2 days
- B.
7 days
- C.
14 days
- D.
16 days
- 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?
- A.
100% percent
- B.
90% percent
- C.
95% percent
- D.
85% percent
- 19.What is the first step of 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
- 20.What is the secondary shelf life for already made salads?
- A.
12 hours
- B.
8 hours
- C.
6 hours
- D.
4 hours
- 21.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
- 22.What is the secondary shelf life for Espresso Beans?
- A.
24 hours
- B.
2 days
- C.
48 hours
- D.
3 days
- 23.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
- 24.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
- 25.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
- 26.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
- 27.What the minimum temperature for hot water for Oatmeal?
- A.
200 degrees
- B.
180 degrees
- C.
190 degrees
- D.
225 degrees
- 28.What are the correct steps for making Oatmeal?
- A.
Pick it, Pour It, Fill it, Cream it, Stir it, Add fruit, Add apples, Cap it.
- B.
Pick it, Pour It, Fill it, add fruit , Stir it, add apples , Cap it
- C.
Pick it, Pour It, cream it, fill it, add apples, Cap it.
- D.
Pick it, Pour It, Cream it, Fill it
- 29.What is the secondary shelf life of pre-stage Oatmeal?
- A.
24 hrs after open in cup with lid
- B.
12 hrs after open in cup with lid
- C.
Oatmeal cannot be pre-staged
- D.
48 hrs after open in cup with lid
- 30.What is the amount of water added to Oatmeal?
- A.
4 ounces
- B.
2 ounces
- C.
5 ounces
- D.
6 ounces
- 31.What is the secondary shelf life of diced apples?
- A.
14 days
- B.
7 days
- C.
10 days
- D.
21 days
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