Mdc Entrance Exam

130 Questions | Total Attempts: 557

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Temperature Quizzes & Trivia

130 questions, June 2008 version


Questions and Answers
  • 1. 
    To meet quality standards, what is the range for the internal temperature of cooked meat patties?
    • A. 

      100-140 degrees

    • B. 

      155-165 degrees

    • C. 

      165-175 degrees

    • D. 

      180-190 degrees

  • 2. 
    What should the upper and lower temperatures of a clamshell grill be set to when cooking meat products?
    • A. 

      425 upper/350 lower

    • B. 

      425 upper/375 lower

    • C. 

      450 upper/350 lower

    • D. 

      450 upper/375 lower

  • 3. 
    What is the maximum stack height for storing cases of french fries in the freezer?
    • A. 

      6 cases

    • B. 

      7 cases

    • C. 

      8 cases

    • D. 

      9 cases

  • 4. 
    How many times per hour should release sheets be wiped with a sanitized grill cloth to prevent carbon build up?
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 5. 
    When topping off the vat with oil, you can best prevent burns from the splashing hot oil by puring the oil:
    • A. 

      Directly into the vat

    • B. 

      On the lip of the fryer

    • C. 

      On the side of the fryer

    • D. 

      On the back of the fryer

  • 6. 
    You check the internal temperature of beef and it is 150 degrees.  What is the first thing you should do?
    • A. 

      Discard all patties from this run

    • B. 

      Take corrective action and recheck

    • C. 

      Increase time in 1 second intervals and recheck

    • D. 

      Troubleshoot to find the cause of the problem

  • 7. 
    What is the proper cooking temperature for Chicken McNuggets?
    • A. 

      345 degrees

    • B. 

      350 degrees

    • C. 

      360 degrees

    • D. 

      400 degrees

  • 8. 
    Why is it important to wash your hands frequently?
    • A. 

      We want to impress the customer

    • B. 

      It keeps the hands moisturized

    • C. 

      Grease is unhealthy to the skin

    • D. 

      Harmful bacteria is destroyed

  • 9. 
    What is the visual characteristic of a properly cooked round egg?
    • A. 

      Gelled yolk

    • B. 

      Slightly runny yolk

    • C. 

      Dry base and round edge

    • D. 

      Moist base and irregular edge

  • 10. 
    What is the most common cause of injuries in a McDonalds restaurant?
    • A. 

      Burns

    • B. 

      Cuts

    • C. 

      Slips and falls

    • D. 

      Lifting improperly

  • 11. 
    You are working the front counter and assembling a customer's order.  Which item should be assembled last?
    • A. 

      Apple pies

    • B. 

      French fries

    • C. 

      Sundaes

    • D. 

      Sandwiches

  • 12. 
    You are the shift manager and an angry customer has approached the front counter.  What action should you take?
    • A. 

      Listen, listen, listen

    • B. 

      Control the customer's behavior

    • C. 

      Finish serving customers in your line

    • D. 

      Request the front counter manager to handle the situation

  • 13. 
    When using the staggered method of closing, what is one crew person always doing?
    • A. 

      Circling the lot

    • B. 

      Ready to begin working

    • C. 

      Ready to contact the police

    • D. 

      Stationed on the side of the lot away from the door

  • 14. 
    What is the maximum time you should take to complete a transaction at the front counter?
    • A. 

      80 seconds

    • B. 

      90 seconds

    • C. 

      100 seconds

    • D. 

      120 seconds

  • 15. 
    How long should hands be washed with Anti-Microbial Handwash (AMH) before rinsing?
    • A. 

      10 seconds

    • B. 

      20 seconds

    • C. 

      30 seconds

    • D. 

      40 seconds

  • 16. 
    Who is responsible for double checking the Drive-thru order?
    • A. 

      Order taker

    • B. 

      Runner

    • C. 

      Presenter

    • D. 

      Cashier

  • 17. 
    • A. 

      15 minutes

    • B. 

      30 minutes

    • C. 

      45 minutes

    • D. 

      60 minutes

  • 18. 
    During a staggered opening, you are approached by someone who threatens you.  What should you do?
    • A. 

      Quickly run away from the person

    • B. 

      Listen to and follow what the person says

    • C. 

      Keep silent and do not cooperate with the person

    • D. 

      Use self-defense to ward off the threat from the person

  • 19. 
    • A. 

      2 1/2 min

    • B. 

      3 min

    • C. 

      3 1/2 min

    • D. 

      3 3/4 nub

  • 20. 
    What is the cooking temperature for hash browns?
    • A. 

      330 degrees

    • B. 

      360 degrees

    • C. 

      400 degrees

    • D. 

      425 degrees

  • 21. 
    The oil must be filtered but no one can find the protective equipment.  What should you do?
    • A. 

      Filter the oil yourself

    • B. 

      Do not filter the oil until protective equipment can be found

    • C. 

      Ask the crew person to be extremely careful when filtering the oil

    • D. 

      Ask the area manager to filter the oil using a grill apron and rubber gloves

  • 22. 
    What safety gear should be worn during filtering?
    • A. 

      Apron, face shield, and gloves

    • B. 

      Apron, face shield, and mouth mask

    • C. 

      Rubber boots, mouth mask, and gloves

    • D. 

      Rubber boots, face shield, and gloves

  • 23. 
    What score on an SOC indicates that a crew person has successfully completed training?
    • A. 

      85%

    • B. 

      90%

    • C. 

      95%

    • D. 

      100%

  • 24. 
    What are the steps in the four step method of training?
    • A. 

      Read, practice, demonstrate, and discuss

    • B. 

      Watch, try out, follow up, recognize and reward

    • C. 

      Prepare, try out, follow up, recognize and reward

    • D. 

      Prepare, present, tryout, and follow up

  • 25. 
    What is the most important objective when training others?
    • A. 

      Accuracy

    • B. 

      Cross training

    • C. 

      Efficiency

    • D. 

      Timeliness

  • 26. 
    What is the proper use of the yellow hutzler spatula?
    • A. 

      To break the egg yolk

    • B. 

      To remove the meat from the grill

    • C. 

      To place beef patty on dressed crown

    • D. 

      To scrape carbon off the release sheet

  • 27. 
    • A. 

      Be an expert and a coach

    • B. 

      Track and schedule crew training

    • C. 

      Coordinate and verify crew training

    • D. 

      Assist in planned maintenance and crew training

  • 28. 
    What is the start point cook time for 10:1 patties?
    • A. 

      36 seconds

    • B. 

      38 seconds

    • C. 

      40 seconds

    • D. 

      42 seconds

  • 29. 
    • A. 

      10 degrees

    • B. 

      15 degrees

    • C. 

      20 degrees

    • D. 

      25 degrees

  • 30. 
    • A. 

      Store left over, heated foods for up to 2 days in the refrigerator

    • B. 

      Fryers should be calibrated and checked for recovery every 3 days

    • C. 

      Products with allergens should be stored separately from other foods

    • D. 

      Refrigerated products received from a vendor should be put away within 45 minutes

  • 31. 
    What is the minimum internal temperature of cooked chicken products?
    • A. 

      150 degrees

    • B. 

      155 degrees

    • C. 

      160 degrees

    • D. 

      165 degrees

  • 32. 
    What is true about meat patties that have freezer burn?
    • A. 

      The frozen patty has a deep red color

    • B. 

      Moisture loss prevents proper cooking

    • C. 

      The required cook temperature is reduced by 5 degrees

    • D. 

      Soaking it in water for 10 seconds can rehydrate the patty

  • 33. 
    • A. 

      The grill side freezer should be restocked every 2 hours

    • B. 

      Beef patties have a secondary shelf life of ALL DAY in the grill side freezer

    • C. 

      Cutting flaps off of boxes in the grill side freezer makes it easier to remove the product from the box

    • D. 

      Product remaining in the grill side freezer at the end of the shift should be stored there until it is used

  • 34. 
    • A. 

      French fries in the racks should be thawed a maximum of 2 hours

    • B. 

      It is most efficient to load the fry baskets directly over the vats

    • C. 

      The best time to cook french fries is from the frozen state

    • D. 

      Letting french fries pass through your hands before filling the basket increases breakage of the fries

  • 35. 
    • A. 

      1 hour

    • B. 

      1 1/2 hours

    • C. 

      2 hours

    • D. 

      3 hours

  • 36. 
    The morning rush has ended and you have responsibility for working lot and lobby until 11:00 AM.  This is a non-peak time for your restaurant.How often should you check the cleanliness of the restrooms?
    • A. 

      Every 20 min

    • B. 

      Every 30 min

    • C. 

      Every hour

    • D. 

      One time

  • 37. 
    • A. 

      Chemical contamination can be avoided by storing food at least 12 inches off the ground

    • B. 

      Incorrectly sharpened spatulas and grill scrapers can cause physical contamination

    • C. 

      Food contamination is the top reason for customer dissatisfaction

    • D. 

      Cross contamination is eliminated when surfaces are wiped with sanitized towels

  • 38. 
    • A. 

      A customer hands you a $50.00 bill to pay for one Happy Meal

    • B. 

      A customer requests extra sauce for their child's Chicken McNuggets Happy Meal

    • C. 

      A customer would like you to substitute a shake for a coke in the Happy Meal

    • D. 

      A customer would like you to substitute a Happy Meal toy with one that they do not have already

  • 39. 
    • A. 

      20 min

    • B. 

      25 min

    • C. 

      30 min

    • D. 

      35 min

  • 40. 
    • A. 

      Ask the customer if they would like to buy a sandwich special

    • B. 

      Ask a child if they would like an ice cream cone with their Happy Meal

    • C. 

      Ask a customer if they would like a beverage and an apple pie with their sandwich

    • D. 

      Ask the customer if they would like the EVM that has the same sandwich they are ordering

  • 41. 
    • A. 

      32 degrees

    • B. 

      34 degrees

    • C. 

      38 degrees

    • D. 

      40 degrees

  • 42. 
    When pulling product from the refrigerator, what should you pull first?
    • A. 

      Product in broken cases

    • B. 

      Product most recently received

    • C. 

      Product closest to the edge of the shelf

    • D. 

      Product with use thru date closest to current date

  • 43. 
    How often should ice machines be de-limed, cleaned, and sanitized?
    • A. 

      Twice a week

    • B. 

      Once a week

    • C. 

      Twice a month

    • D. 

      Once a month

  • 44. 
    At minimum, how often should the restaurant windows be washed?
    • A. 

      Once a day

    • B. 

      Twice a day

    • C. 

      Once a week

    • D. 

      Twice a week

  • 45. 
    • A. 

      In the crew room

    • B. 

      In the trunk of the manager's car

    • C. 

      Under the front counter

    • D. 

      In the locked storage closet

  • 46. 
    • A. 

      People learn best when working independently

    • B. 

      People remember best what they learned last

    • C. 

      People need reinforcement to encourage learning

    • D. 

      People prefer to learn only through on the job situations

  • 47. 
    As a crew trainer, part of my roles and responsibilities are to be an:
    • A. 

      Expert

    • B. 

      Role model

    • C. 

      Coach

    • D. 

      Teacher

    • E. 

      All of the above are correct

  • 48. 
    As a teacher, I am expected to:
    • A. 

      Perform correct procedures consistently

    • B. 

      Use the 4 step method effectively

    • C. 

      Answer training questions while on the job

    • D. 

      Always be on time for work

    • E. 

      All of the above are correct

  • 49. 
    As a role model I am expected to:
    • A. 

      Inspire crew to deliver McDonalds Brand Promise

    • B. 

      Take action without waiting for direction

    • C. 

      Always be on time for work

    • D. 

      Adhere to policies, procedures, and standards in the restaurant

    • E. 

      All of the above are correct

  • 50. 
    Crew satisfaction plus QSC=:
    • A. 

      Coach and teacher

    • B. 

      Brand Promise

    • C. 

      Cleanliness

    • D. 

      Service

  • 51. 
    McDonalds People Promise is:
    • A. 

      We value you, your money, and your contributions

    • B. 

      We value customers, you money, and your contributions

    • C. 

      We value you, your car, and your contributions

    • D. 

      We value you, your growth, and your contributions

    • E. 

      We value your cell phone, your growth, and your car

  • 52. 
    The 4 points which you communicate in the restaurant are:
    • A. 

      Treat all restaurant staff with courtesy and respect

    • B. 

      Speak clearly

    • C. 

      Listen actively

    • D. 

      Be patient in your communication

    • E. 

      All of the above are correct

  • 53. 
    When you coach:
    • A. 

      Learn key words for the station in the trainee's language

    • B. 

      Speak clearly and slowly with no slang

    • C. 

      Use yes and no questions

    • D. 

      Use gestures

    • E. 

      A, b, and d are correct

  • 54. 
    The 2 types of feedback that crew trainers must use in the restaurant are:
    • A. 

      Happy and constructive feedback

    • B. 

      Constructive and appreciative feedback

    • C. 

      Quiet and appreciative feedback

    • D. 

      Happy and quiet feedback

    • E. 

      Noisy and quiet feedback

  • 55. 
    Example of appreciative feedback is:
    • A. 

      "The way you shake the fry basket is great"

    • B. 

      "Be sure you thank the customer"

    • C. 

      "The meat should be placed on the grill from front to back"

    • D. 

      "You need to drain your fries for 5 seconds"

    • E. 

      All of the above are correct

  • 56. 
    An example of constructive feedback is:
    • A. 

      "I have noticed you always wear a clean uniform. That's very good!"

    • B. 

      "Congratulations, you are keeping the lobby very clean"

    • C. 

      "Be sure to thank each customer"

    • D. 

      Both c and e are correct

    • E. 

      "The meat should be placed on the grill from front to back"

  • 57. 
    You should always give _______ feedback before _______
    • A. 

      Happy, quiet

    • B. 

      Noisy, quiet

    • C. 

      Constructive, Appreciative

    • D. 

      Silent, Constructive

    • E. 

      Appreciative, constructive

  • 58. 
    SOC stands for:
    • A. 

      Station Orientation Checklist

    • B. 

      Station Operation Checklist

    • C. 

      Station Observation Checklist

    • D. 

      Stational Option Checklist

    • E. 

      Station Off Checklist

  • 59. 
    CDP stands for:
    • A. 

      Crew Diploma Program

    • B. 

      Crew Diagram Product

    • C. 

      Crew Development Program

    • D. 

      Crew Development Poster

    • E. 

      Crew Dinner Planner

  • 60. 
    The CDP components are:
    • A. 

      CDP binder, flyers, service reminders, station guides, and SOC pads

    • B. 

      CDP binder, feathers, service reminders, fry scoop, and SOC pads

    • C. 

      Feathers, fry scoop, drive-thru headset, SOC pads, and station guides

    • D. 

      Fry scoop, SOC pads, station guides, service reminders, and salt

    • E. 

      CDP binder, flyers, frozen fries, service reminders, station guides

  • 61. 
    _________ are only used to verify performance, not for training.
    • A. 

      CDP binder

    • B. 

      Fry scoop

    • C. 

      Service reminders

    • D. 

      SOCs

    • E. 

      Station guides

  • 62. 
    ___________ are used to give an overview of a foundation topic or station, and sets expectations.
    • A. 

      Station guides

    • B. 

      Orientation handbook

    • C. 

      SOCs

    • D. 

      CDP binder

    • E. 

      Flyers

  • 63. 
    You set expectations in what step of the 4 step method of training?
    • A. 

      Prepare

    • B. 

      Present

    • C. 

      Try out

    • D. 

      Follow up

    • E. 

      None of the above

  • 64. 
    What is the fryer temperature for crispy chicken portions?
    • A. 

      400 degrees

    • B. 

      365 degrees

    • C. 

      345 degrees

    • D. 

      320 degrees

  • 65. 
    • A. 

      7 min, 10 sec

    • B. 

      6 min, 30 sec

    • C. 

      5 min, 45 sec

    • D. 

      4 min, 30 sec

  • 66. 
    • A. 

      3 min, 45 sec

    • B. 

      4 min, 30 sec

    • C. 

      5 min

    • D. 

      6 min

  • 67. 
    A full run of crispy chicken portion is (full basket)?
    • A. 

      2

    • B. 

      4

    • C. 

      6

    • D. 

      8

  • 68. 
    A full run of chicken McNuggets is
    • A. 

      1/2 bag

    • B. 

      1 bag

    • C. 

      1 /1/2 bags

    • D. 

      2 bags

  • 69. 
    Filet-o-fish portions are made from _______?
    • A. 

      Premium white fish filet

    • B. 

      Sword fish filet

    • C. 

      Mahi Mahi fish filet

    • D. 

      Cat fish filet

  • 70. 
    Crispy chicken portions must be cooked to an internal temprature of:
    • A. 

      100 degrees

    • B. 

      150 degrees

    • C. 

      165 degrees

    • D. 

      200 degrees

  • 71. 
    The 6 enemies of oil are:
    • A. 

      Carbon, air, salt, cold, water, and detergent

    • B. 

      Carbon, air, salt, heat, water, and detergent

    • C. 

      Carbon, air, seaweed, water, and detergent

    • D. 

      Carbon, air, salt, hamburgers, water, and dirt

  • 72. 
    When filtering the vat, how many minutes must you circulate the shortening?
    • A. 

      2 min

    • B. 

      3 min

    • C. 

      4 min

    • D. 

      5 min

  • 73. 
    The secondary shelf life of pickles on the prep table is:
    • A. 

      All day

    • B. 

      4 hours

    • C. 

      2 hours

    • D. 

      1 hour

  • 74. 
    The secondary shelf life of Big Mac sauce on the prep table is:
    • A. 

      6 hours

    • B. 

      4 hours

    • C. 

      24 hours

    • D. 

      2 hours

  • 75. 
    When tempering american cheese you should leave it out at room temperature for a minimum of:
    • A. 

      1 hour

    • B. 

      2 hours

    • C. 

      4 hours

    • D. 

      6 hours

  • 76. 
    The amount of reconstituted onions on a cheeseburger is:
    • A. 

      1 ounce

    • B. 

      1/4 ounce

    • C. 

      1/8 ounce

    • D. 

      2 ounces

  • 77. 
    • A. 

      1 ounce

    • B. 

      2 ounces

    • C. 

      1/4 ounce

    • D. 

      1/3 ounce

  • 78. 
    1 shot of Big Mac sauce is equal to:
    • A. 

      1/3 ounce

    • B. 

      1/8 ounce

    • C. 

      1/4 ounce

    • D. 

      1 ounce

  • 79. 
    A Big Mac gets how many total ounces of lettuce?
    • A. 

      1/2 ounce

    • B. 

      3/4 ounce

    • C. 

      1 pound

    • D. 

      1 ounce

  • 80. 
    On a Quarter Pounder, how many slivered onions should be used?
    • A. 

      1/2 ounce

    • B. 

      1/4 ounce

    • C. 

      1 pound

    • D. 

      2 pound

  • 81. 
    Double Quarter Pounders get 2 pieces of meat, which are:
    • A. 

      10:1

    • B. 

      4:1

    • C. 

      3:1

    • D. 

      1:1

  • 82. 
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 83. 
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 84. 
    • A. 

      Cooking 1 run of 10:1 meat on the grill

    • B. 

      Cooking multiple runs of meat continuously, until UHC cabinet levels are adequate

    • C. 

      Cooking 1 run of 4:1 meat on the grill

    • D. 

      Cooking 6 pieces of meat on the grill

  • 85. 
    • A. 

      Because it makes our job easier

    • B. 

      Because it cooks the meat at a much slower pace

    • C. 

      Because it's the fastest way to get the job done

    • D. 

      Because it helps with food safety

  • 86. 
    • A. 

      Patty color is brown, bright red, or white (not pink)

    • B. 

      Meat is hard to separate

    • C. 

      There are lots of ice crystals on the surface

    • D. 

      All of the above are correct

  • 87. 
    UHC trays should be cleaned and washed every _____ hours to break the cycle of any bacterial growth.
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 88. 
    Spatulas are sharpened ____ times during the day.
    • A. 

      2

    • B. 

      3

    • C. 

      4

    • D. 

      5

  • 89. 
    Our customers expect:
    • A. 

      Smiling faces

    • B. 

      Fast, accurate, and friendly service

    • C. 

      Slow, accurate, and friendly service

    • D. 

      Fast, inaccurate, and friendly service

  • 90. 
    When taking the customer's order:
    • A. 

      Don't interrupt

    • B. 

      Ask them if they want to buy something

    • C. 

      Look at the register

    • D. 

      Interrupt the customer when you need to clarify their order

  • 91. 
    • A. 

      Greet, receiving payment/positioning customer, order taking, assembling, present, and thank the customer

    • B. 

      Greet, taking the order, assemble the food, present the order, receive payment, and thank the customer

    • C. 

      Greet, take the order, receive payment, assemble, present, and thank the customer

    • D. 

      Take the order, greet, receive payment, and thank the customer

  • 92. 
    • A. 

      1/2 ounce

    • B. 

      1/4 ounce

    • C. 

      2 ounces

    • D. 

      1 ounce

  • 93. 
    What is the target for order taking in the drive thru?
    • A. 

      20-30 seconds

    • B. 

      10-15 seconds

    • C. 

      20-25 seconds

    • D. 

      10 seconds

  • 94. 
    When the customer vehicle stops at the speaker, the customer should not wait more than ___ seconds.
    • A. 

      10

    • B. 

      20

    • C. 

      30

    • D. 

      40

  • 95. 
    A customer total experience time in the drive-thru should not exceed _____
    • A. 

      1 min

    • B. 

      2 min, 30 secs

    • C. 

      3 min

    • D. 

      3 min, 30 secs

  • 96. 
    COD stands for:
    • A. 

      Customer operation display

    • B. 

      Customer order display

    • C. 

      Customer optimum display

    • D. 

      Customer order design

  • 97. 
    HBO stands for:
    • A. 

      Home Box Office

    • B. 

      Hang Bag Out

    • C. 

      Have Bag Ongoing

    • D. 

      Hang Box Out

  • 98. 
    Use the ________ hutzler spatula to break egg yolks.
    • A. 

      Black

    • B. 

      White

    • C. 

      Yellow

    • D. 

      Green

  • 99. 
    The ________ hutzler spatula is used to remove finished or cooked eggs off the grill.
    • A. 

      Black

    • B. 

      White

    • C. 

      Yellow

    • D. 

      Green

  • 100. 
    The target time from the moment an order appears on the KVS until it hits the HLZ:
    • A. 

      17 seconds

    • B. 

      0-50 seconds

    • C. 

      30-45 seconds

    • D. 

      35-50 seconds

  • 101. 
    The correct settings on the vertical toasters are:
    • A. 

      D,5

    • B. 

      C,5

    • C. 

      D,4

    • D. 

      C,3

  • 102. 
    When there are 3 or more orders on the KVS, a _________ should immediately step into the assembly line to speed up the assembly process.
    • A. 

      Chaser

    • B. 

      Charter

    • C. 

      Character

    • D. 

      Customer

  • 103. 
    The holding time for Chicken McGrill portions is:
    • A. 

      20 min

    • B. 

      30 min

    • C. 

      50 min

    • D. 

      60 min

  • 104. 
    Properly tempered cheese and sauces are critical for high quality sandwiches, if not done properly:
    • A. 

      Sandwiches will be hot

    • B. 

      Sandwiches will be cold

    • C. 

      Sandwiches will be old

    • D. 

      Sandwiches will be soggy

  • 105. 
    24/2 refers to:
    • A. 

      24 hours dry stock and 2 hours of chill/frozen

    • B. 

      24 hours of chill/frozen and 2 hours of dry stock

    • C. 

      24 hour drive thru service and 2 hours before opening

    • D. 

      24 hours chill and 2 hours of frozen products

  • 106. 
    The HLZ air temperature setting is:
    • A. 

      200 degrees

    • B. 

      210 degrees

    • C. 

      220 degrees

    • D. 

      230 degrees

  • 107. 
    The heated prep table temperature setting is:
    • A. 

      120-130 degrees

    • B. 

      125-135 degrees

    • C. 

      130-140 degrees

    • D. 

      135-145 degrees

  • 108. 
    When a product in the UHC expires, you should:
    • A. 

      Press the timer again

    • B. 

      Discard the product in the managers waste

    • C. 

      Continue to serve the product until you use it up

    • D. 

      Use the expired for employee meals

  • 109. 
    Discard french fries after _____ mins.
    • A. 

      4

    • B. 

      5

    • C. 

      6

    • D. 

      7

  • 110. 
    When the timer sounds to remove the french fries, you should drain for:
    • A. 

      5-10 secs

    • B. 

      10-20 secs

    • C. 

      20-30 secs

    • D. 

      30-40 secs

  • 111. 
    FIFO is short for:
    • A. 

      Food in First Out

    • B. 

      First In First Out

    • C. 

      First Internal First On

    • D. 

      Fast In Fast Out

  • 112. 
    When loading fried product in baskets, you should load the baskets:
    • A. 

      Over the vat

    • B. 

      While the basket is in the oil

    • C. 

      Away from the vat

    • D. 

      Over the floor

  • 113. 
    You can create a positive customer experience by:
    • A. 

      Being friendly (Sincere greetings and thank you's)

    • B. 

      Pay attention to appearance (Maintain good posture)

    • C. 

      Make sure your uniform is neat, clean, and wrinkle free

    • D. 

      All of the above are correct

  • 114. 
    • A. 

      McD Sanitizer

    • B. 

      McD All Purpose Super Concentrate

    • C. 

      McD Heavy Duty Degreaser

    • D. 

      McD Sink Pack

  • 115. 
    What solution do you put in the clean towel bucket:
    • A. 

      McD Sanitizer

    • B. 

      McD All Purpose Wuper Concentrate

    • C. 

      McD Heavy Duty Degreaser

    • D. 

      McD Sink Pack

  • 116. 
    Refrigerated foods must be kept below ___ degrees to slow the growth of bacteria.
    • A. 

      10

    • B. 

      20

    • C. 

      30

    • D. 

      40

  • 117. 
    What are the 2 production methods for french fries?
    • A. 

      Low volume, high volume

    • B. 

      Med volume, high volume

    • C. 

      Ultra high volume, ultra low volume

    • D. 

      Fast volume, slow volume

  • 118. 
    How many orders of french fries should be ready at all times to assist with service, assuming you have a fry person?
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 119. 
    The cook time for round eggs is:
    • A. 

      1 min

    • B. 

      1 min, 30 sec

    • C. 

      2 min

    • D. 

      2 min, 30 sec

  • 120. 
    The cook time for canadian bacon is:
    • A. 

      2 seconds per side

    • B. 

      3 seconds per side

    • C. 

      8-10 seconds per side

    • D. 

      10-20 seconds per side

  • 121. 
    The cooking start point for pork sausage is:
    • A. 

      80 secs

    • B. 

      81 secs

    • C. 

      82 secs

    • D. 

      83 secs

  • 122. 
    The holding time for strip bacon is:
    • A. 

      30 min

    • B. 

      6 hours

    • C. 

      8 hours

    • D. 

      12 hours

  • 123. 
    The secondary shelf life of reconstituted onions on the prep table is:
    • A. 

      4 hours

    • B. 

      5 hours

    • C. 

      6 hours

    • D. 

      7 hours

  • 124. 
    • A. 

      Hourly

    • B. 

      Daily

    • C. 

      Weekly

    • D. 

      Monthly

  • 125. 
    The shift management process includes:
    • A. 

      Pre-shift

    • B. 

      Managing the shift

    • C. 

      Post shift

    • D. 

      All of the above

  • 126. 
    • A. 

      Every 5 mins

    • B. 

      Every 10 mins

    • C. 

      Every 15 mins

    • D. 

      Every 30 mins

  • 127. 
    What 2 types of skill training do crew receive?
    • A. 

      Hospitality and Safety

    • B. 

      Foundation and Station

    • C. 

      Foundation and Hospitality

    • D. 

      Safety and Security

  • 128. 
    Ray Kroc opened his first McDonald's restaurant in Des Plaines Illinois on:
    • A. 

      April 15, 1955

    • B. 

      January 1, 2000

    • C. 

      April 1 1900

    • D. 

      April 15, 1975

  • 129. 
    The Egg McMuffin was added to the national menu in:
    • A. 

      1955

    • B. 

      1960

    • C. 

      1975

    • D. 

      1980

  • 130. 
    The Big Mac had its first debut in:
    • A. 

      1950

    • B. 

      1955

    • C. 

      1960

    • D. 

      1968