Mdc Entrance Exam
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When a product in the UHC expires, you should:
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Press the timer again
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Discard the product in the managers waste
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Continue to serve the product until you use it up
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Use the expired for employee meals
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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.
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- 2.
Why is it important to wash your hands frequently?
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We want to impress the customer
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It keeps the hands moisturized
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Grease is unhealthy to the skin
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Harmful bacteria is destroyed
Correct Answer
A. Harmful bacteria is destroyedExplanation
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.Rate this question:
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- 3.
The shift management process includes:
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Pre-shift
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Managing the shift
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Post shift
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All of the above
Correct Answer
A. All of the aboveExplanation
The correct answer is "All of the above" because the shift management process includes three main stages: pre-shift, managing the shift, and post-shift. The pre-shift stage involves preparing for the shift by assigning tasks, setting goals, and ensuring all necessary resources are available. Managing the shift involves overseeing the operations, coordinating activities, and addressing any issues or challenges that arise during the shift. Finally, the post-shift stage involves evaluating the shift performance, documenting any incidents or observations, and preparing for the next shift. Therefore, "All of the above" accurately represents the comprehensive nature of the shift management process.Rate this question:
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- 4.
Our customers expect:
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Smiling faces
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Fast, accurate, and friendly service
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Slow, accurate, and friendly service
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Fast, inaccurate, and friendly service
Correct Answer
A. Fast, accurate, and friendly serviceExplanation
The customers expect fast, accurate, and friendly service. This means that they want their needs to be met quickly and efficiently, with minimal errors, and with a positive and friendly attitude from the service providers. This expectation suggests that the customers value efficiency, accuracy, and positive interactions, highlighting the importance of delivering a high level of customer service.Rate this question:
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- 5.
What is the proper use of the yellow hutzler spatula?
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To break the egg yolk
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To remove the meat from the grill
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To place beef patty on dressed crown
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To scrape carbon off the release sheet
Correct Answer
A. To break the egg yolkExplanation
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.Rate this question:
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- 6.
The 4 points which you communicate in the restaurant are:
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Treat all restaurant staff with courtesy and respect
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Speak clearly
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Listen actively
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Be patient in your communication
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All of the above are correct
Correct Answer
A. All of the above are correctExplanation
The given answer is correct because all of the mentioned points are important aspects of effective communication in a restaurant setting. Treating all restaurant staff with courtesy and respect ensures a positive and respectful environment. Speaking clearly helps to avoid any misunderstandings and ensures that the message is conveyed accurately. Listening actively is important to understand the needs and preferences of the customers. Being patient in communication allows for a smooth and efficient interaction with the staff. Therefore, all of the mentioned points are correct in terms of effective communication in a restaurant.Rate this question:
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- 7.
The 2 types of feedback that crew trainers must use in the restaurant are:
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Happy and constructive feedback
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Constructive and appreciative feedback
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Quiet and appreciative feedback
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Happy and quiet feedback
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Noisy and quiet feedback
Correct Answer
A. Constructive and appreciative feedbackExplanation
Crew trainers must provide constructive feedback to help employees improve their performance and address any areas of improvement. This type of feedback focuses on identifying specific areas for growth and offering suggestions for improvement. Additionally, appreciative feedback is important to acknowledge and recognize employees' efforts and achievements. This type of feedback boosts morale and motivation, fostering a positive work environment. By combining constructive and appreciative feedback, crew trainers can effectively support and develop their team members while also recognizing their successes.Rate this question:
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- 8.
Double Quarter Pounders get 2 pieces of meat, which are:
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10:1
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4:1
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3:1
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1:1
Correct Answer
A. 4:1Explanation
The correct answer is 4:1 because it indicates that for every four parts of meat, there is one part of another ingredient. In the case of Double Quarter Pounders, this means that for every four parts of meat, there is one part of another ingredient, such as cheese or sauce.Rate this question:
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- 9.
What safety gear should be worn during filtering?
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Apron, face shield, and gloves
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Apron, face shield, and mouth mask
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Rubber boots, mouth mask, and gloves
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Rubber boots, face shield, and gloves
Correct Answer
A. Apron, face shield, and glovesExplanation
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.Rate this question:
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- 10.
CDP stands for:
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Crew Diploma Program
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Crew Diagram Product
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Crew Development Program
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Crew Development Poster
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Crew Dinner Planner
Correct Answer
A. Crew Development ProgramExplanation
CDP stands for Crew Development Program. This program is designed to enhance the skills and capabilities of the crew members. It focuses on their personal and professional development, providing them with training and resources to improve their performance and contribute effectively to the team. The Crew Development Program aims to foster a positive work environment, promote teamwork, and support the growth and success of the crew members.Rate this question:
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- 11.
Filet-o-fish portions are made from _______?
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Premium white fish filet
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Sword fish filet
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Mahi Mahi fish filet
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Cat fish filet
Correct Answer
A. Premium white fish filetExplanation
Filet-o-fish portions are made from premium white fish filet. This means that the fish used for making Filet-o-fish portions is of high quality and is sourced from premium white fish. The term "filet" refers to a boneless piece of fish, and "white fish" is a general term used to describe various types of mild-flavored fish. The use of premium white fish ensures that the Filet-o-fish portions have a good taste and texture.Rate this question:
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- 12.
When taking the customer's order:
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Don't interrupt
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Ask them if they want to buy something
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Look at the register
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Interrupt the customer when you need to clarify their order
Correct Answer
A. Don't interruptExplanation
The correct answer is "Don't interrupt" because interrupting the customer while they are placing their order can be seen as rude and disrespectful. It is important to let the customer speak and express their needs without any interruptions. This allows them to feel heard and valued, which can lead to better customer satisfaction. Interrupting can also lead to misunderstandings or mistakes in the order, so it is best to patiently listen and then clarify any doubts or questions once the customer has finished speaking.Rate this question:
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- 13.
You can create a positive customer experience by:
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Being friendly (Sincere greetings and thank you's)
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Pay attention to appearance (Maintain good posture)
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Make sure your uniform is neat, clean, and wrinkle free
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All of the above are correct
Correct Answer
A. All of the above are correctExplanation
The answer "All of the above are correct" is the correct answer because all the options listed - being friendly, paying attention to appearance, and maintaining a neat uniform - contribute to creating a positive customer experience. Being friendly and using sincere greetings and thank you's helps to make customers feel welcomed and valued. Paying attention to appearance, such as maintaining good posture, portrays professionalism and attentiveness. Additionally, ensuring that the uniform is neat, clean, and wrinkle-free reflects a sense of pride and attention to detail, which can enhance the overall customer experience.Rate this question:
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- 14.
As a crew trainer, part of my roles and responsibilities are to be an:
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Expert
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Role model
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Coach
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Teacher
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All of the above are correct
Correct Answer
A. All of the above are correctExplanation
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.Rate this question:
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- 15.
What is the maximum stack height for storing cases of french fries in the freezer?
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6 cases
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7 cases
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8 cases
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9 cases
Correct Answer
A. 6 casesExplanation
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.Rate this question:
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- 16.
Crispy chicken portions must be cooked to an internal temprature of:
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100 degrees
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150 degrees
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165 degrees
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200 degrees
Correct Answer
A. 165 degreesExplanation
Crispy chicken portions must be cooked to an internal temperature of 165 degrees because this is the temperature at which harmful bacteria, such as salmonella, are killed. Cooking chicken to a lower temperature may leave bacteria alive and increase the risk of foodborne illness. Additionally, reaching 165 degrees ensures that the chicken is fully cooked and safe to consume, while still maintaining its crispy texture.Rate this question:
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- 17.
You are the shift manager and an angry customer has approached the front counter. What action should you take?
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Listen, listen, listen
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Control the customer's behavior
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Finish serving customers in your line
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Request the front counter manager to handle the situation
Correct Answer
A. Listen, listen, listenExplanation
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.Rate this question:
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- 18.
The oil must be filtered but no one can find the protective equipment. What should you do?
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Filter the oil yourself
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Do not filter the oil until protective equipment can be found
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Ask the crew person to be extremely careful when filtering the oil
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Ask the area manager to filter the oil using a grill apron and rubber gloves
Correct Answer
A. Do not filter the oil until protective equipment can be foundExplanation
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.Rate this question:
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- 19.
What are the two roles of the crew trainer?
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Be an expert and a coach
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Track and schedule crew training
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Coordinate and verify crew training
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Assist in planned maintenance and crew training
Correct Answer
A. Be an expert and a coachExplanation
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.Rate this question:
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- 20.
Which situation requires a manager's assistance?
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A customer hands you a $50.00 bill to pay for one Happy Meal
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A customer requests extra sauce for their child's Chicken McNuggets Happy Meal
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A customer would like you to substitute a shake for a coke in the Happy Meal
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A customer would like you to substitute a Happy Meal toy with one that they do not have already
Correct Answer
A. A customer hands you a $50.00 bill to pay for one Happy MealExplanation
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.Rate this question:
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- 21.
How can you recognize abused meat?
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Patty color is brown, bright red, or white (not pink)
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Meat is hard to separate
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There are lots of ice crystals on the surface
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All of the above are correct
Correct Answer
A. All of the above are correctExplanation
The given answer is correct because all of the mentioned characteristics can indicate that the meat has been abused. A brown, bright red, or white color (instead of pink) can suggest that the meat is old or has been exposed to improper storage conditions. If the meat is hard to separate, it may indicate that it has been frozen and thawed multiple times, which can affect its quality. Additionally, the presence of ice crystals on the surface can suggest that the meat has undergone multiple freeze-thaw cycles, potentially leading to a loss of texture and taste.Rate this question:
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- 22.
When there are 3 or more orders on the KVS, a _________ should immediately step into the assembly line to speed up the assembly process.
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Chaser
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Charter
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Character
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Customer
Correct Answer
A. ChaserExplanation
When there are multiple orders on the KVS, a chaser should immediately step into the assembly line to speed up the assembly process. A chaser is a person who follows the assembly line and ensures that everything is running smoothly and efficiently. They help to coordinate the workflow, communicate with the team members, and address any issues or delays that may arise. By having a chaser in place, the assembly process can be expedited and orders can be completed more quickly.Rate this question:
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- 23.
FIFO is short for:
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Food in First Out
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First In First Out
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First Internal First On
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Fast In Fast Out
Correct Answer
A. First In First OutExplanation
FIFO stands for "First In First Out." This term is commonly used in inventory management and refers to a method where the items that are received or produced first are the first ones to be used or sold. It implies that the oldest items are used or sold before the newer ones. This principle is often applied in various industries to manage stock rotation and ensure that goods do not expire or become obsolete.Rate this question:
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- 24.
What is the cook time for chicken McNuggets?
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3 min, 45 sec
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4 min, 30 sec
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5 min
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6 min
Correct Answer
A. 3 min, 45 secExplanation
The correct answer is 3 min, 45 sec. This is the cook time for chicken McNuggets.Rate this question:
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- 25.
When the customer vehicle stops at the speaker, the customer should not wait more than ___ seconds.
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10
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20
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30
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40
Correct Answer
A. 10Explanation
The customer should not wait more than 10 seconds because it is important to provide prompt service and ensure a smooth and efficient customer experience at the speaker. Waiting for longer periods may lead to frustration and dissatisfaction among customers. Therefore, it is crucial to minimize wait times and attend to customers quickly.Rate this question:
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- 26.
When the timer sounds to remove the french fries, you should drain for:
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5-10 secs
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10-20 secs
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20-30 secs
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30-40 secs
Correct Answer
A. 5-10 secsExplanation
When the timer sounds to remove the french fries, it is recommended to drain them for 5-10 seconds. This is because draining the fries for a short period of time allows excess oil to drip off, resulting in a crispier and less greasy texture. If the fries are drained for too long, they may become dry and lose their desired texture. Therefore, a brief draining time of 5-10 seconds is optimal for achieving the perfect balance of crispiness and moistness in the fries.Rate this question:
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- 27.
When pulling product from the refrigerator, what should you pull first?
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Product in broken cases
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Product most recently received
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Product closest to the edge of the shelf
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Product with use thru date closest to current date
Correct Answer
A. Product with use thru date closest to current dateExplanation
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.Rate this question:
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- 28.
During a staggered opening, you are approached by someone who threatens you. What should you do?
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Quickly run away from the person
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Listen to and follow what the person says
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Keep silent and do not cooperate with the person
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Use self-defense to ward off the threat from the person
Correct Answer
A. Listen to and follow what the person saysExplanation
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.Rate this question:
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- 29.
What is batch cooking?
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Cooking 1 run of 10:1 meat on the grill
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Cooking multiple runs of meat continuously, until UHC cabinet levels are adequate
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Cooking 1 run of 4:1 meat on the grill
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Cooking 6 pieces of meat on the grill
Correct Answer
A. Cooking multiple runs of meat continuously, until UHC cabinet levels are adequateExplanation
Batch cooking refers to the process of cooking multiple runs of meat continuously until the UHC (Under Heat Cabinet) levels are adequate. This means that instead of cooking individual portions of meat, a larger quantity is cooked at once to ensure a sufficient supply. By cooking in batches, it allows for efficient and continuous cooking, ensuring that there is always enough meat available to meet the demand and maintain the desired UHC cabinet levels.Rate this question:
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- 30.
Use the ________ hutzler spatula to break egg yolks.
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Black
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White
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Yellow
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Green
Correct Answer
A. YellowExplanation
The correct answer is Yellow because yellow is the color commonly associated with egg yolks. Using a yellow spatula would make it easier to see and break the egg yolks effectively.Rate this question:
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- 31.
As a role model I am expected to:
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Inspire crew to deliver McDonalds Brand Promise
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Take action without waiting for direction
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Always be on time for work
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Adhere to policies, procedures, and standards in the restaurant
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All of the above are correct
Correct Answer
A. All of the above are correctExplanation
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.Rate this question:
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- 32.
What solution do you put in the clean towel bucket:
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McD Sanitizer
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McD All Purpose Wuper Concentrate
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McD Heavy Duty Degreaser
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McD Sink Pack
Correct Answer
A. McD SanitizerExplanation
The correct solution to put in the clean towel bucket is McD Sanitizer. This solution is specifically designed for sanitizing purposes, ensuring that the towels are free from harmful bacteria and germs. It helps maintain cleanliness and hygiene in the establishment, making it a suitable choice for the clean towel bucket.Rate this question:
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- 33.
What is the most important objective when training others?
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Accuracy
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Cross training
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Efficiency
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Timeliness
Correct Answer
A. AccuracyExplanation
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.Rate this question:
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- 34.
How many regular sized pickles do you put on a Big n Tasty?
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1
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2
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3
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4
Correct Answer
A. 2Explanation
The question is asking how many regular sized pickles are put on a Big n Tasty. The correct answer is 2, indicating that two regular sized pickles are typically added to a Big n Tasty burger.Rate this question:
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- 35.
COD stands for:
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Customer operation display
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Customer order display
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Customer optimum display
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Customer order design
Correct Answer
A. Customer order displayExplanation
COD stands for Customer Order Display. This refers to a system or device that allows customers to view and track their orders. It provides real-time information about the status of their orders, such as the estimated delivery time or the current location of the package. This display helps improve customer satisfaction by keeping them informed and reducing uncertainty about their orders.Rate this question:
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- 36.
HBO stands for:
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Home Box Office
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Hang Bag Out
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Have Bag Ongoing
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Hang Box Out
Correct Answer
A. Hang Bag Out -
- 37.
When loading fried product in baskets, you should load the baskets:
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Over the vat
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While the basket is in the oil
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Away from the vat
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Over the floor
Correct Answer
A. Away from the vatExplanation
When loading fried product in baskets, it is recommended to load the baskets away from the vat. This is because loading the baskets over the vat or while the basket is in the oil can be dangerous and increase the risk of accidents or burns. Loading the baskets over the floor may also not be ideal as it can lead to spillage or contamination. Therefore, loading the baskets away from the vat ensures safety and prevents any potential hazards.Rate this question:
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- 38.
What is true about french fries procedures?
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French fries in the racks should be thawed a maximum of 2 hours
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It is most efficient to load the fry baskets directly over the vats
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The best time to cook french fries is from the frozen state
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Letting french fries pass through your hands before filling the basket increases breakage of the fries
Correct Answer
A. The best time to cook french fries is from the frozen stateExplanation
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.Rate this question:
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- 39.
When you coach:
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Learn key words for the station in the trainee's language
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Speak clearly and slowly with no slang
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Use yes and no questions
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Use gestures
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A, b, and d are correct
Correct Answer
A. A, b, and d are correctExplanation
The correct answer is a, b, and d are correct. When coaching someone, it is important to learn key words in their language for better communication. Speaking clearly and slowly without using slang helps in understanding. Using gestures can also aid in conveying information effectively. Therefore, options a, b, and d are all correct strategies to follow when coaching.Rate this question:
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- 40.
What are the 6 service steps in order for team service?
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Greet, receiving payment/positioning customer, order taking, assembling, present, and thank the customer
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Greet, taking the order, assemble the food, present the order, receive payment, and thank the customer
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Greet, take the order, receive payment, assemble, present, and thank the customer
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Take the order, greet, receive payment, and thank the customer
Correct Answer
A. Greet, take the order, receive payment, assemble, present, and thank the customerExplanation
The correct answer is "Greet, take the order, receive payment, assemble, present, and thank the customer." This order of service steps ensures that the customer is greeted and welcomed, their order is taken accurately, payment is received, the food is prepared and assembled correctly, the order is presented to the customer, and finally, the customer is thanked for their patronage. This sequence ensures a smooth and efficient service experience for the customer.Rate this question:
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- 41.
You check the internal temperature of beef and it is 150 degrees. What is the first thing you should do?
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Discard all patties from this run
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Take corrective action and recheck
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Increase time in 1 second intervals and recheck
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Troubleshoot to find the cause of the problem
Correct Answer
A. Discard all patties from this runExplanation
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.Rate this question:
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- 42.
What are the steps in the four step method of training?
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Read, practice, demonstrate, and discuss
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Watch, try out, follow up, recognize and reward
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Prepare, try out, follow up, recognize and reward
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Prepare, present, tryout, and follow up
Correct Answer
A. Prepare, present, tryout, and follow upExplanation
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.Rate this question:
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- 43.
Ray Kroc opened his first McDonald's restaurant in Des Plaines Illinois on:
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April 15, 1955
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January 1, 2000
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April 1 1900
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April 15, 1975
Correct Answer
A. April 15, 1955Explanation
Ray Kroc opened his first McDonald's restaurant in Des Plaines, Illinois on April 15, 1955. This date is significant because it marks the beginning of the McDonald's franchise and the start of the fast-food revolution. Opening the first restaurant in 1955 allowed Ray Kroc to establish the foundation for the successful expansion and growth of the McDonald's brand.Rate this question:
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- 44.
SOC stands for:
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Station Orientation Checklist
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Station Operation Checklist
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Station Observation Checklist
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Stational Option Checklist
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Station Off Checklist
Correct Answer
A. Station Observation ChecklistExplanation
SOC stands for Station Observation Checklist. This checklist is used to systematically observe and document various aspects of a station. It helps to ensure that all necessary tasks and procedures are followed correctly and that the station is operating smoothly. By using this checklist, station personnel can identify any issues or areas for improvement and take appropriate action.Rate this question:
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- 45.
_________ are only used to verify performance, not for training.
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CDP binder
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Fry scoop
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Service reminders
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SOCs
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Station guides
Correct Answer
A. SOCsExplanation
SOCs, or Security Operations Centers, are used to verify performance rather than for training purposes. SOC teams are responsible for monitoring and analyzing security incidents within an organization. They use various tools and technologies to detect and respond to threats in real-time. While training may be provided to SOC analysts to enhance their skills and knowledge, the primary purpose of a SOC is to assess the effectiveness of security measures and ensure that the organization's systems are performing optimally.Rate this question:
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- 46.
What is the cooking temperature for hash browns?
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330 degrees
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360 degrees
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400 degrees
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425 degrees
Correct Answer
A. 360 degreesExplanation
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.Rate this question:
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- 47.
How often should oil be filtered?
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Hourly
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Daily
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Weekly
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Monthly
Correct Answer
A. DailyExplanation
Oil should be filtered daily to ensure that any contaminants or impurities are removed regularly. Regular filtration helps to maintain the quality and effectiveness of the oil, preventing buildup of debris and extending its lifespan. Daily filtration also helps to prevent any potential damage to machinery or equipment that may be caused by dirty or contaminated oil. Therefore, filtering oil on a daily basis is necessary for optimal performance and longevity.Rate this question:
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- 48.
The ________ hutzler spatula is used to remove finished or cooked eggs off the grill.
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Black
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White
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Yellow
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Green
Correct Answer
A. WhiteExplanation
The white Hutzler spatula is used to remove finished or cooked eggs off the grill.Rate this question:
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- 49.
Discard french fries after _____ mins.
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4
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5
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6
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7
Correct Answer
A. 7Explanation
The correct answer is 7. This suggests that french fries should be discarded after 7 minutes. This could be due to the fact that after 7 minutes, the fries may become cold, stale, or lose their desired texture and taste. It is important to discard them to maintain food safety and quality standards.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
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Mar 18, 2012Quiz Created by
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