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.
425 upper/350 lower
425 upper/375 lower
450 upper/350 lower
450 upper/375 lower
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6 cases
7 cases
8 cases
9 cases
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1
2
3
4
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Directly into the vat
On the lip of the fryer
On the side of the fryer
On the back of the fryer
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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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345 degrees
350 degrees
360 degrees
400 degrees
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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Gelled yolk
Slightly runny yolk
Dry base and round edge
Moist base and irregular edge
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Burns
Cuts
Slips and falls
Lifting improperly
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Apple pies
French fries
Sundaes
Sandwiches
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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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Circling the lot
Ready to begin working
Ready to contact the police
Stationed on the side of the lot away from the door
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80 seconds
90 seconds
100 seconds
120 seconds
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10 seconds
20 seconds
30 seconds
40 seconds
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Order taker
Runner
Presenter
Cashier
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15 minutes
30 minutes
45 minutes
60 minutes
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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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2 1/2 min
3 min
3 1/2 min
3 3/4 nub
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330 degrees
360 degrees
400 degrees
425 degrees
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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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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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85%
90%
95%
100%
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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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Accuracy
Cross training
Efficiency
Timeliness
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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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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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36 seconds
38 seconds
40 seconds
42 seconds
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10 degrees
15 degrees
20 degrees
25 degrees
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Store left over, heated foods for up to 2 days in the refrigerator
Fryers should be calibrated and checked for recovery every 3 days
Products with allergens should be stored separately from other foods
Refrigerated products received from a vendor should be put away within 45 minutes
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150 degrees
155 degrees
160 degrees
165 degrees
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The frozen patty has a deep red color
Moisture loss prevents proper cooking
The required cook temperature is reduced by 5 degrees
Soaking it in water for 10 seconds can rehydrate the patty
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The grill side freezer should be restocked every 2 hours
Beef patties have a secondary shelf life of ALL DAY in the grill side freezer
Cutting flaps off of boxes in the grill side freezer makes it easier to remove the product from the box
Product remaining in the grill side freezer at the end of the shift should be stored there until it is used
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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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1 hour
1 1/2 hours
2 hours
3 hours
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Every 20 min
Every 30 min
Every hour
One time
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Chemical contamination can be avoided by storing food at least 12 inches off the ground
Incorrectly sharpened spatulas and grill scrapers can cause physical contamination
Food contamination is the top reason for customer dissatisfaction
Cross contamination is eliminated when surfaces are wiped with sanitized towels
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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20 min
25 min
30 min
35 min
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Ask the customer if they would like to buy a sandwich special
Ask a child if they would like an ice cream cone with their Happy Meal
Ask a customer if they would like a beverage and an apple pie with their sandwich
Ask the customer if they would like the EVM that has the same sandwich they are ordering
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32 degrees
34 degrees
38 degrees
40 degrees
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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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Twice a week
Once a week
Twice a month
Once a month
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Once a day
Twice a day
Once a week
Twice a week
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In the crew room
In the trunk of the manager's car
Under the front counter
In the locked storage closet
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People learn best when working independently
People remember best what they learned last
People need reinforcement to encourage learning
People prefer to learn only through on the job situations
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Expert
Role model
Coach
Teacher
All of the above are correct
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Perform correct procedures consistently
Use the 4 step method effectively
Answer training questions while on the job
Always be on time for work
All of the above are correct
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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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