The 'MDC Entrance Exam' assesses knowledge critical for safe food handling and preparation, focusing on cooking temperatures, equipment handling, and storage standards. It is essential for culinary professionals to ensure compliance with health and safety regulations.
We want to impress the customer
It keeps the hands moisturized
Grease is unhealthy to the skin
Harmful bacteria is destroyed
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Pre-shift
Managing the shift
Post shift
All of the above
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Smiling faces
Fast, accurate, and friendly service
Slow, accurate, and friendly service
Fast, inaccurate, and friendly service
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To break the egg yolk
To remove the meat from the grill
To place beef patty on dressed crown
To scrape carbon off the release sheet
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Treat all restaurant staff with courtesy and respect
Speak clearly
Listen actively
Be patient in your communication
All of the above are correct
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Happy and constructive feedback
Constructive and appreciative feedback
Quiet and appreciative feedback
Happy and quiet feedback
Noisy and quiet feedback
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10:1
4:1
3:1
1:1
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Apron, face shield, and gloves
Apron, face shield, and mouth mask
Rubber boots, mouth mask, and gloves
Rubber boots, face shield, and gloves
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Crew Diploma Program
Crew Diagram Product
Crew Development Program
Crew Development Poster
Crew Dinner Planner
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Premium white fish filet
Sword fish filet
Mahi Mahi fish filet
Cat fish filet
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Don't interrupt
Ask them if they want to buy something
Look at the register
Interrupt the customer when you need to clarify their order
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Being friendly (Sincere greetings and thank you's)
Pay attention to appearance (Maintain good posture)
Make sure your uniform is neat, clean, and wrinkle free
All of the above are correct
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Expert
Role model
Coach
Teacher
All of the above are correct
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6 cases
7 cases
8 cases
9 cases
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100 degrees
150 degrees
165 degrees
200 degrees
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Listen, listen, listen
Control the customer's behavior
Finish serving customers in your line
Request the front counter manager to handle the situation
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Filter the oil yourself
Do not filter the oil until protective equipment can be found
Ask the crew person to be extremely careful when filtering the oil
Ask the area manager to filter the oil using a grill apron and rubber gloves
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Be an expert and a coach
Track and schedule crew training
Coordinate and verify crew training
Assist in planned maintenance and crew training
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A customer hands you a $50.00 bill to pay for one Happy Meal
A customer requests extra sauce for their child's Chicken McNuggets Happy Meal
A customer would like you to substitute a shake for a coke in the Happy Meal
A customer would like you to substitute a Happy Meal toy with one that they do not have already
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Patty color is brown, bright red, or white (not pink)
Meat is hard to separate
There are lots of ice crystals on the surface
All of the above are correct
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Chaser
Charter
Character
Customer
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Food in First Out
First In First Out
First Internal First On
Fast In Fast Out
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3 min, 45 sec
4 min, 30 sec
5 min
6 min
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10
20
30
40
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5-10 secs
10-20 secs
20-30 secs
30-40 secs
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Product in broken cases
Product most recently received
Product closest to the edge of the shelf
Product with use thru date closest to current date
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Quickly run away from the person
Listen to and follow what the person says
Keep silent and do not cooperate with the person
Use self-defense to ward off the threat from the person
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Cooking 1 run of 10:1 meat on the grill
Cooking multiple runs of meat continuously, until UHC cabinet levels are adequate
Cooking 1 run of 4:1 meat on the grill
Cooking 6 pieces of meat on the grill
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Black
White
Yellow
Green
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Inspire crew to deliver McDonalds Brand Promise
Take action without waiting for direction
Always be on time for work
Adhere to policies, procedures, and standards in the restaurant
All of the above are correct
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McD Sanitizer
McD All Purpose Wuper Concentrate
McD Heavy Duty Degreaser
McD Sink Pack
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Accuracy
Cross training
Efficiency
Timeliness
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1
2
3
4
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Customer operation display
Customer order display
Customer optimum display
Customer order design
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Home Box Office
Hang Bag Out
Have Bag Ongoing
Hang Box Out
Over the vat
While the basket is in the oil
Away from the vat
Over the floor
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French fries in the racks should be thawed a maximum of 2 hours
It is most efficient to load the fry baskets directly over the vats
The best time to cook french fries is from the frozen state
Letting french fries pass through your hands before filling the basket increases breakage of the fries
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Learn key words for the station in the trainee's language
Speak clearly and slowly with no slang
Use yes and no questions
Use gestures
A, b, and d are correct
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Greet, receiving payment/positioning customer, order taking, assembling, present, and thank the customer
Greet, taking the order, assemble the food, present the order, receive payment, and thank the customer
Greet, take the order, receive payment, assemble, present, and thank the customer
Take the order, greet, receive payment, and thank the customer
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Discard all patties from this run
Take corrective action and recheck
Increase time in 1 second intervals and recheck
Troubleshoot to find the cause of the problem
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Read, practice, demonstrate, and discuss
Watch, try out, follow up, recognize and reward
Prepare, try out, follow up, recognize and reward
Prepare, present, tryout, and follow up
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April 15, 1955
January 1, 2000
April 1 1900
April 15, 1975
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Station Orientation Checklist
Station Operation Checklist
Station Observation Checklist
Stational Option Checklist
Station Off Checklist
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CDP binder
Fry scoop
Service reminders
SOCs
Station guides
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330 degrees
360 degrees
400 degrees
425 degrees
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Hourly
Daily
Weekly
Monthly
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Black
White
Yellow
Green
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4
5
6
7
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