The RS FESTIVAL POP QUIZ tests knowledge on restaurant equipment and processes, including the use of table trackers, oil filtering, 5S methodology, Henny Penny Fryers, and Menumaster Microwaves. It assesses understanding of operational efficiencies and safety standards in a restaurant setting.
Once; 1 cup; Oleo-Fats
Once; 1 cup; Magnesol
Once; 2 cups; Magnesol
Twice; 2 cups; Oleo-Fats
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Sort, Set In Order, Shine, Standardize, Sustain
Sort, Search, Systematize, Shine, Standardize
Sort, Set In Order, Shine, Salvage, Systematize
Sort, Search, Shine, Satisfy, Sustain
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Longer oil mileage
Shorter cooking time
Shorter heat recovery
Less electricity consumption
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Smaller footprint
Zero breakdown and R&M cost up to 2 years
Faster cooking time by 12.5%
Heavy-duty equipment
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Hoodless technology
Faster FST
Faster Seat Turnover
Smaller footprint
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Requires less manual cleaning
Requires more maintenance
Increases wastewater discharge
Decreases solid wastes
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Follow the PCS Template Quantity and not use Flavor Activity Guide
Not follow the PCS Template Quantity and not use Flavor Activity Guide
Use Flavor Activity Guide and follow PCS Template quantity
Use Flavor Activity Guide but not follow PCS Template Qunatity
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Red
Blue
White
Gray
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DT + 7 days
DT + 8 days
DT + 9 days
DT + 10 days
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50 grams
1/2 cup
60 grams
1 cup
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