# Mdc Entrance Exam

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130 questions, June 2008 version

• 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

B. 155-165 degrees
Explanation
The correct range for the internal temperature of cooked meat patties is 155-165 degrees. This temperature range ensures that the meat is cooked thoroughly and eliminates any potential harmful bacteria or pathogens. Cooking meat to this temperature range helps to ensure food safety and prevent foodborne illnesses.

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• 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

A. 425 upper/350 lower
Explanation
The upper and lower temperatures of a clamshell grill should be set to 425 degrees Fahrenheit for the upper temperature and 350 degrees Fahrenheit for the lower temperature when cooking meat products. This temperature setting allows for even cooking and helps to ensure that the meat is cooked thoroughly and to the desired level of doneness.

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• 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

A. 6 cases
Explanation
The maximum stack height for storing cases of french fries in the freezer is 6 cases. This means that you can stack up to 6 cases of french fries on top of each other without any stability or safety issues. Stacking more than 6 cases may lead to the stack becoming unstable and potentially falling over, causing damage or injury.

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• 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

D. 4
Explanation
To prevent carbon build-up, release sheets should be wiped with a sanitized grill cloth four times per hour. This frequency ensures that any carbon residue is regularly removed, maintaining cleanliness and preventing the accumulation of carbon on the sheets. By wiping the sheets frequently, the grill cloth effectively removes any carbon build-up, ensuring optimal performance and preventing potential issues caused by excessive carbon accumulation.

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• 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

B. On the lip of the fryer
Explanation
Pouring the oil on the lip of the fryer is the best way to prevent burns from the splashing hot oil. By pouring the oil on the lip, it allows the oil to flow down into the vat in a controlled manner, minimizing the chances of splashing. This reduces the risk of hot oil coming into contact with the skin and causing burns. Pouring the oil directly into the vat or on the sides or back of the fryer can increase the likelihood of splashing and potential burns.

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• 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

A. Discard all patties from this run
Explanation
If the internal temperature of the beef is 150 degrees, it is considered unsafe to consume as it is below the recommended minimum temperature for beef which is 160 degrees. Therefore, the first thing to do in this situation is to discard all patties from this run to ensure food safety and prevent any potential health risks.

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• 7.

### What is the proper cooking temperature for Chicken McNuggets?

• A.

345 degrees

• B.

350 degrees

• C.

360 degrees

• D.

400 degrees

A. 345 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

D. Harmful bacteria is destroyed
Explanation
Washing hands frequently is important because it helps to destroy harmful bacteria. Bacteria can be present on our hands from touching various surfaces and objects throughout the day. If we don't wash our hands regularly, these bacteria can easily spread and cause infections or illnesses. By washing our hands with soap and water, we can effectively kill and remove the harmful bacteria, reducing the risk of getting sick or spreading germs to others.

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• 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

A. Gelled yolk
Explanation
A properly cooked round egg has a gelled yolk. This means that the yolk is fully cooked and has a solid, jelly-like consistency. This is different from a slightly runny yolk, which would indicate that the egg is undercooked. The other options, such as a dry base and round edge or a moist base and irregular edge, do not specifically describe the visual characteristic of a properly cooked round egg.

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• 10.

### What is the most common cause of injuries in a McDonalds restaurant?

• A.

Burns

• B.

Cuts

• C.

Slips and falls

• D.

Lifting improperly

C. Slips and falls
Explanation
Slips and falls are the most common cause of injuries in a McDonald's restaurant. This is because the floors in fast-food restaurants can often become slippery due to spills and grease. Additionally, the fast-paced environment and high foot traffic increase the likelihood of someone accidentally slipping or tripping. These accidents can lead to various injuries, such as sprains, fractures, or head injuries. Therefore, it is important for both employees and customers to exercise caution and for the restaurant to maintain a clean and safe environment to prevent slips and falls.

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• 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

C. Sundaes
Explanation
Sundaes should be assembled last because they are likely to melt quickly. Unlike the other items, sundaes contain ice cream which can easily melt when exposed to room temperature for an extended period of time. Therefore, it is best to assemble sundaes last to ensure that they are served fresh and at the desired consistency.

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• 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

A. Listen, listen, listen
Explanation
As the shift manager, it is important to address the concerns of the angry customer. By actively listening to their complaints, you can understand their perspective and find a suitable solution. This approach shows empathy towards the customer and can help defuse the situation. Controlling the customer's behavior may escalate the situation further, and finishing serving customers in your line or requesting the front counter manager to handle the situation without listening to the customer's concerns may result in dissatisfaction. Therefore, the best course of action is to listen attentively to the angry customer.

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• 13.

### When using the staggered method of closing, what is one crew person always doing?

• A.

Circling the lot

• B.

• C.

• D.

Stationed on the side of the lot away from the door

C. Ready to contact the police
Explanation
In the staggered method of closing, one crew person is always ready to contact the police. This means that while the other crew members are engaged in circling the lot, ready to begin working, or stationed on the side of the lot away from the door, one crew person is designated to be prepared to contact the police in case of any emergency or security concern. This ensures that there is always someone available to quickly reach out for assistance if needed.

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• 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

B. 90 seconds
Explanation
The maximum time you should take to complete a transaction at the front counter is 90 seconds. This implies that any transaction that takes longer than 90 seconds is considered too long. It is important to ensure efficient and timely service to customers, and exceeding this time limit may result in dissatisfaction or inconvenience.

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• 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

B. 20 seconds
Explanation
The correct answer is 20 seconds. This is the recommended duration for washing hands with Anti-Microbial Handwash (AMH) before rinsing. Washing hands for at least 20 seconds helps to effectively remove dirt, germs, and bacteria from the hands, reducing the risk of infections and illnesses. It is important to wash all areas of the hands, including the palms, back of the hands, fingers, and nails, for the entire duration to ensure thorough cleaning.

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• 16.

### Who is responsible for double checking the Drive-thru order?

• A.

Order taker

• B.

Runner

• C.

Presenter

• D.

Cashier

B. Runner
Explanation
The runner is responsible for double checking the Drive-thru order. They are the ones who physically deliver the order to the customer's car, and part of their job is to ensure that all items in the order are correct and accounted for. This is an important step to ensure customer satisfaction and accuracy in the Drive-thru service.

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• 17.

### What is the  warm up time for a fryer?

• A.

15 minutes

• B.

30 minutes

• C.

45 minutes

• D.

60 minutes

C. 45 minutes
Explanation
The warm-up time for a fryer is 45 minutes. This is the amount of time it takes for the fryer to reach the desired temperature for cooking. It is important to wait for the fryer to reach this temperature before adding food, as it ensures that the food will be cooked properly and evenly. Waiting for the fryer to warm up also helps to prevent any potential safety hazards that could occur if food is added too soon.

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• 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

B. Listen to and follow what the person says
Explanation
In a situation where you are approached by someone who threatens you during a staggered opening, it is recommended to listen to and follow what the person says. This is because your safety should be the top priority, and cooperating with the person may help deescalate the situation and prevent any harm or further danger. Running away or using self-defense could potentially escalate the situation or put yourself at greater risk. Keeping silent and not cooperating may also provoke the person and lead to negative consequences. Therefore, it is best to prioritize your safety and comply with the person's demands.

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• 19.

### What is the maximum total customer experience time for Drive-thru?

• A.

2 1/2 min

• B.

3 min

• C.

3 1/2 min

• D.

3 3/4 nub

C. 3 1/2 min
Explanation
The maximum total customer experience time for Drive-thru is 3 1/2 minutes. This means that from the moment a customer enters the drive-thru until they receive their order, the maximum time it should take is 3 1/2 minutes. This includes the time taken for order placement, payment processing, food preparation, and delivery. Any time beyond this limit may result in a negative customer experience, such as long wait times or delays in receiving their order.

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• 20.

### What is the cooking temperature for hash browns?

• A.

330 degrees

• B.

360 degrees

• C.

400 degrees

• D.

425 degrees

B. 360 degrees
Explanation
The correct answer is 360 degrees. This is the cooking temperature for hash browns. Cooking them at this temperature ensures that they are cooked evenly and crispy on the outside. Higher temperatures may result in burning or undercooking, while lower temperatures may lead to soggy hash browns. Therefore, 360 degrees is the ideal temperature for achieving the perfect texture and taste.

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• 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

B. Do not filter the oil until protective equipment can be found
Explanation
The correct answer is to not filter the oil until protective equipment can be found. This is the safest option as filtering oil without protective equipment can pose a risk to health and safety. It is important to prioritize the well-being of individuals and ensure that they have the necessary protective gear before performing any tasks that may be potentially hazardous.

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• 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

A. Apron, face shield, and gloves
Explanation
During filtering, it is important to wear protective gear to ensure safety. An apron helps protect the body from spills and splashes. A face shield is essential to shield the face from any potential hazards or chemicals. Gloves are necessary to protect the hands and prevent any direct contact with harmful substances. Therefore, wearing an apron, face shield, and gloves is the correct choice for safety during filtering.

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• 23.

### What score on an SOC indicates that a crew person has successfully completed training?

• A.

85%

• B.

90%

• C.

95%

• D.

100%

D. 100%
Explanation
A score of 100% on an SOC indicates that a crew person has successfully completed training. This means that they have achieved a perfect score and have demonstrated a comprehensive understanding of the training material.

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• 24.

### What are the steps in the four step method of training?

• A.

• 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

D. Prepare, present, tryout, and follow up
Explanation
The four-step method of training involves preparing for the training session, presenting the information or skills to be learned, allowing the trainees to try out or practice what they have learned, and then following up to reinforce the learning and provide any necessary additional support or recognition. This method ensures that trainees are adequately prepared, actively engaged in the learning process, and supported in their continued development.

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• 25.

### What is the most important objective when training others?

• A.

Accuracy

• B.

Cross training

• C.

Efficiency

• D.

Timeliness

A. Accuracy
Explanation
When training others, the most important objective is accuracy. This means ensuring that the information being taught is correct and precise, allowing the trainees to acquire the necessary knowledge and skills accurately. Accuracy is crucial in order to avoid any misunderstandings or mistakes that could have negative consequences in the future. By prioritizing accuracy, trainers can ensure that the trainees receive reliable and trustworthy information, leading to effective learning and successful outcomes.

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• 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

A. To break the egg yolk
Explanation
The proper use of the yellow hutzler spatula is to break the egg yolk. This suggests that the spatula is specifically designed for breaking the yolk of an egg, indicating that it may have a unique shape or feature that makes it easier to accomplish this task compared to using a regular spatula or other utensils.

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• 27.

### What are the two roles of the crew trainer?

• 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

A. Be an expert and a coach
Explanation
The crew trainer has two main roles: being an expert and a coach. As an expert, they possess extensive knowledge and skills in their field and are able to provide guidance and support to the crew members. They are also responsible for coaching and mentoring the crew, helping them develop their skills and improve their performance. This dual role of being an expert and a coach allows the crew trainer to effectively train and develop the crew members, ensuring they have the necessary knowledge and skills to perform their duties efficiently.

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• 28.

### What is the start point cook time for 10:1 patties?

• A.

36 seconds

• B.

38 seconds

• C.

40 seconds

• D.

42 seconds

B. 38 seconds
Explanation
The start point cook time for 10:1 patties is 38 seconds. This means that the patties should be cooked for 38 seconds before any other steps or processes are carried out.

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• 29.

### What is the maximum receiving temperature of 10:1 meat?

• A.

10 degrees

• B.

15 degrees

• C.

20 degrees

• D.

25 degrees

A. 10 degrees
Explanation
The maximum receiving temperature of 10:1 meat is 10 degrees. This means that the meat should not be received or stored at a temperature higher than 10 degrees to maintain its quality and safety. Higher temperatures can promote the growth of bacteria and lead to spoilage or foodborne illnesses. Therefore, it is important to ensure that the meat is properly stored and handled at the correct temperature to prevent any potential risks.

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• 30.

### What food safety practice must you follow?

• 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

C. Products with allergens should be stored separately from other foods
Explanation
It is important to store products with allergens separately from other foods to prevent cross-contamination and avoid allergic reactions in individuals with food allergies. This practice helps to ensure the safety of all consumers and comply with food safety regulations.

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• 31.

### What is the minimum internal temperature of cooked chicken products?

• A.

150 degrees

• B.

155 degrees

• C.

160 degrees

• D.

165 degrees

D. 165 degrees
Explanation
The minimum internal temperature of cooked chicken products is 165 degrees. This temperature is necessary to ensure that any harmful bacteria present in the chicken are killed, reducing the risk of foodborne illnesses. Cooking chicken to an internal temperature of 165 degrees ensures that it is fully cooked and safe to eat.

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• 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

B. Moisture loss prevents proper cooking
Explanation
Meat patties that have freezer burn experience moisture loss, which can prevent them from cooking properly. Freezer burn occurs when the moisture inside the meat evaporates, leading to dryness and a change in texture. This can result in a less desirable taste and texture when cooked. Therefore, it is true that moisture loss prevents proper cooking of meat patties with freezer burn.

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• 33.

### What is true about grill side freezers?

• 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

B. Beef patties have a secondary shelf life of ALL DAY in the grill side freezer
Explanation
Beef patties have a secondary shelf life of ALL DAY in the grill side freezer. This means that the beef patties can be stored in the grill side freezer for the entire day without any risk of spoilage or food safety concerns. It is important to note that this applies specifically to beef patties and not other products in the grill side freezer.

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• 34.

### What is true about french fries procedures?

• 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

C. The best time to cook french fries is from the frozen state
Explanation
Cooking french fries from the frozen state is the best time because it ensures that the fries are crispy on the outside and soft on the inside. When fries are cooked from the frozen state, they have a better texture and taste compared to when they are thawed first. Thawing the fries can lead to them becoming soggy and losing their desired texture. Therefore, cooking french fries directly from the frozen state is the most effective method.

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• 35.

### What is the secondary shelf life of shredded lettuce on the prep table?

• A.

1 hour

• B.

1 1/2 hours

• C.

2 hours

• D.

3 hours

C. 2 hours
Explanation
The correct answer is 2 hours. This is because shredded lettuce is a perishable item and can quickly become contaminated with bacteria if left at room temperature for too long. After 2 hours, the lettuce may no longer be safe to consume. It is important to follow food safety guidelines and discard any shredded lettuce that has been sitting on the prep table for longer than the recommended time to prevent foodborne illnesses.

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• 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

C. Every hour
Explanation
During non-peak times, when the morning rush has ended, it is recommended to check the cleanliness of the restrooms every hour. This allows for regular monitoring and ensures that the restrooms remain clean and well-maintained throughout the day. Regular checks also help in addressing any issues or concerns promptly, providing a pleasant experience for customers.

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• 37.

### Which statement is true?

• 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

B. Incorrectly sharpened spatulas and grill scrapers can cause pHysical contamination
• 38.

### Which situation requires a manager's assistance?

• 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

A. A customer hands you a \$50.00 bill to pay for one Happy Meal
Explanation
A manager's assistance is required when a customer hands a \$50.00 bill to pay for one Happy Meal. This situation may require a manager's approval or assistance because it involves handling a large denomination bill, which may require additional verification or authorization. Managers are typically responsible for handling financial transactions and ensuring the accuracy and security of the cash register.

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• 39.

### What is the recommended holding time for brewed coffee?

• A.

20 min

• B.

25 min

• C.

30 min

• D.

35 min

C. 30 min
Explanation
The recommended holding time for brewed coffee is 30 minutes. This is because after 30 minutes, the coffee starts to lose its freshness and flavor. It can also become bitter and acidic. Therefore, it is best to consume the coffee within this time frame to enjoy its optimal taste and quality.

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• 40.

### Which is the most appropriate way to suggestive sell?

• 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

D. Ask the customer if they would like the EVM that has the same sandwich they are ordering
Explanation
The most appropriate way to suggestive sell is to ask the customer if they would like the EVM (Extra Value Meal) that has the same sandwich they are ordering. This is an effective suggestive selling technique as it offers the customer a complete meal option that includes the sandwich they are already interested in. By suggesting the EVM, the customer may be more likely to add on the additional items included in the meal, such as a beverage and an apple pie, increasing the overall sale value.

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• 41.

### What is the minimum internal temperature of refrigerated creamers and milk?

• A.

32 degrees

• B.

34 degrees

• C.

38 degrees

• D.

40 degrees

B. 34 degrees
Explanation
The minimum internal temperature of refrigerated creamers and milk is 34 degrees. This temperature ensures that the creamers and milk remain cold enough to prevent bacterial growth and maintain their quality and freshness. Temperatures below 34 degrees may cause the products to freeze, while temperatures above 40 degrees may allow bacteria to multiply and spoil the creamers and milk. Therefore, 34 degrees is the optimal temperature for refrigerated creamers and milk.

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• 42.

### When pulling product from the refrigerator, what should you pull first?

• A.

Product in broken cases

• B.

• C.

Product closest to the edge of the shelf

• D.

Product with use thru date closest to current date

D. Product with use thru date closest to current date
Explanation
The product with the use thru date closest to the current date should be pulled first when pulling products from the refrigerator. This is because it ensures that the products are used before they expire, reducing the risk of serving expired or spoiled food to customers. By prioritizing products based on their use thru date, it helps maintain food safety and quality standards in the establishment.

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• 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

D. Once a month
Explanation
Ice machines should be de-limed, cleaned, and sanitized once a month. This frequency allows for the removal of mineral deposits and other impurities that can build up over time. Regular maintenance helps to ensure that the ice produced by the machine is clean and safe for consumption. Cleaning and sanitizing more frequently may be necessary in certain circumstances, such as in high-volume establishments or in areas with hard water. However, once a month is generally sufficient for most ice machines to maintain optimal performance and hygiene.

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• 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

A. Once a day
Explanation
The restaurant windows should be washed once a day to maintain cleanliness and ensure a good impression on customers. Regular cleaning helps to remove dirt, fingerprints, and other debris that may accumulate on the windows throughout the day. By cleaning the windows daily, the restaurant can maintain a bright and inviting atmosphere, allowing customers to enjoy their dining experience without any obstructed views.

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• 45.

### Where is the most inappropriate place to store the book of Material Safety Data Sheets?

• 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

B. In the trunk of the manager's car
Explanation
Storing the book of Material Safety Data Sheets in the trunk of the manager's car is the most inappropriate place because it is not easily accessible and may not be secure. The car trunk is not designed for storing important documents, especially those related to safety. It can be easily damaged or stolen, and in case of an emergency or need for immediate access to the data sheets, it would be inconvenient and potentially dangerous to rely on the manager's car.

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• 46.

### What is the guiding principle that McDonalds uses to develop crew training programs?

• 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

C. People need reinforcement to encourage learning
Explanation
McDonald's uses the guiding principle that people need reinforcement to encourage learning when developing crew training programs. This means that they believe that individuals learn best when they receive ongoing support, feedback, and reinforcement throughout the learning process. By providing reinforcement, such as positive feedback, rewards, and additional training opportunities, McDonald's aims to motivate and encourage their crew members to continue learning and improving their skills. This approach helps to ensure that the training is effective and that the crew members retain the knowledge and skills they have acquired.

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• 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

E. All of the above are correct
Explanation
The correct answer is "All of the above are correct" because as a crew trainer, one is expected to possess expertise in their field, serve as a role model for other crew members, coach and guide them, as well as teach them the necessary skills and knowledge. All of these roles and responsibilities are important in ensuring the effective training and development of the crew members.

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• 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

B. Use the 4 step method effectively
Explanation
The given correct answer is "Use the 4 step method effectively". This means that as a teacher, one is expected to effectively utilize the 4 step method in their teaching practices. The 4 step method is likely a specific approach or strategy that teachers are expected to employ in order to ensure effective and efficient instruction. By using this method effectively, teachers can enhance their teaching abilities and promote better learning outcomes for their students.

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• 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

E. All of the above are correct
Explanation
The correct answer is "All of the above are correct" because as a role model, one is expected to inspire the crew to deliver McDonald's Brand Promise, take action without waiting for direction, always be on time for work, and adhere to policies, procedures, and standards in the restaurant. These actions demonstrate leadership, responsibility, and professionalism, which are important qualities for a role model to possess.

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• 50.

### Crew satisfaction plus QSC=:

• A.

Coach and teacher

• B.

Brand Promise

• C.

Cleanliness

• D.

Service

B. Brand Promise
Explanation
The correct answer is Brand Promise. Brand Promise refers to the commitment made by a company to its customers regarding the quality, value, and overall experience they can expect from its products or services. In the context of crew satisfaction and QSC (Quality, Service, and Cleanliness), maintaining a strong brand promise is crucial. It ensures that the company consistently delivers a high level of satisfaction to its crew members and customers by upholding its brand values and meeting their expectations in terms of cleanliness and service.

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• Current Version
• Mar 21, 2023
Quiz Edited by
ProProfs Editorial Team
• Mar 18, 2012
Quiz Created by
Meable

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