Tm-trc Evaluation November 2019
- 1.
What is PPM ?
- A.
Personal protective equipment
- B.
Parts Per Million
- C.
Personal product equipment
- D.
Clorination
Correct Answer
B. Parts Per MillionExplanation
PPM stands for Parts Per Million. It is a unit of measurement used to express very small concentrations of substances in a solution. It represents the ratio of the number of parts of a particular substance to one million parts of the solution. PPM is commonly used in various fields such as chemistry, environmental science, and industry to quantify the amount of impurities or contaminants present in a substance or solution.Rate this question:
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- 2.
what should we do ,if a product passes its shelf life ?
- A.
Discard it
- B.
Keep it aside
- C.
Mix it with new product
- D.
Use it for an hour more
Correct Answer
A. Discard itExplanation
If a product passes its shelf life, it should be discarded. This is because the shelf life indicates the period of time during which the product is safe to consume or use. Once the shelf life has expired, the product may no longer be safe to use and could potentially cause harm or illness. Therefore, it is important to discard the product to ensure the safety of consumers.Rate this question:
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- 3.
Danger Zone temperature for burger King
- A.
1'C to 5'C
- B.
1'C to 4'C
- C.
60'C to 65'C
- D.
4'C to 65'C
Correct Answer
D. 4'C to 65'CExplanation
The correct answer is 4'C to 65'C. This range of temperatures is considered the danger zone for food, where bacteria can grow rapidly. Keeping food within this temperature range for an extended period of time can increase the risk of foodborne illnesses.Rate this question:
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- 4.
When do you do a hand wash ?
- A.
every hour
- B.
whenever changing gloves
- C.
Whenever changing station or handling trash
- D.
All of above
Correct Answer
D. All of aboveExplanation
The correct answer is "All of above" because hand washing should be done every hour to maintain hygiene, whenever changing gloves to prevent cross-contamination, and whenever changing station or handling trash to avoid spreading germs.Rate this question:
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- 5.
Where do we store Sundae machine brushes ?
- A.
Dry Box
- B.
Clean Box
- C.
ventilated Box
- D.
All of above
Correct Answer
D. All of aboveExplanation
The correct answer is "All of above" because the question is asking where to store Sundae machine brushes, and all of the options provided (Dry Box, Clean Box, and ventilated Box) are suitable storage options for the brushes.Rate this question:
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- 6.
What should be the oil level in vats ?
- A.
Max Line
- B.
Min Line
- C.
Filled up
- D.
Till product submerge
Correct Answer
A. Max LineExplanation
The correct answer is "Max Line". This suggests that the oil level in the vats should not exceed the maximum line indicated.Rate this question:
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- 7.
What are enemies of oil ?
- A.
Carbon ,Detergent
- B.
water air detergent
- C.
salt heat
- D.
All Of Above
Correct Answer
D. All Of AboveExplanation
The correct answer is "All Of Above". This means that all of the options listed (carbon, detergent, water, air, salt, and heat) are enemies of oil. This suggests that all of these substances or factors can negatively affect or damage oil in some way.Rate this question:
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- 8.
What is Minimum filtering temperature?
- A.
135'C minimum
- B.
35'C minimum
- C.
177'C minimum
- D.
183'C minimum
Correct Answer
A. 135'C minimumExplanation
Minimum filtering temperature refers to the lowest temperature at which a filter can effectively remove impurities or particles from a substance. In this case, the correct answer is 135°C minimum, indicating that the filter should be able to effectively filter at temperatures equal to or above 135°C.Rate this question:
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- 9.
What should be portioning of Regular,medium,& King fries?
- A.
72 Regular,114 Medium,156 King
- B.
72 Regular,125 Medium,106 King
- C.
72 Regular,124 Medium,156 King
- D.
89 Regular,114 Medium,156 King
Correct Answer
A. 72 Regular,114 Medium,156 King -
- 10.
PHU Lights means - Orange Blink
- A.
Use me first
- B.
About to expire , suggest product to consumed
- C.
Use me second
- D.
About to expire , over Cooking done
Correct Answer
D. About to expire , over Cooking done -
- 11.
What is the use of fryer Friend?
- A.
Skimming
- B.
remove stuck food particle from vat
- C.
Remove Filter pan for assembly
- D.
Clean filter pan
Correct Answer
B. remove stuck food particle from vatExplanation
The correct answer is "remove stuck food particle from vat". This is the use of the fryer friend. It is used to remove any stuck food particles from the vat of the fryer.Rate this question:
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- 12.
What is the temperature of bun toaster?
- A.
193'C ambient and 263'C platen (+/-3'C)
- B.
173'C ambient and 273'C platen (+/-3'C)
- C.
103'C ambient and 203'C platen (+/-3'C)
- D.
293'C ambient and 163'C platen (+/-3'C)
Correct Answer
A. 193'C ambient and 263'C platen (+/-3'C)Explanation
The temperature of the bun toaster is 193'C ambient and 263'C platen (+/-3'C).Rate this question:
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- 13.
what does light condiment means
- A.
50% less than normal & marking is "E"
- B.
50% less than normal & marking is "L"
- C.
50% less than normal & marking is "L"
- D.
50% less than normal & marking is "+"
Correct Answer
B. 50% less than normal & marking is "L"Explanation
A light condiment refers to a condiment that has a reduced amount of calories, fat, or other ingredients compared to the regular version. In this case, the light condiment is 50% less than normal, indicating that it has half the usual amount of ingredients or calories. The marking "L" further suggests that this particular light condiment is labeled or identified with the letter "L".Rate this question:
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- 14.
what does "-" means
- A.
50% less than normal & marking is "L"
- B.
50% extra than normal & marking "E"
- C.
Addition of a condiment , which is not a part of build eg-: add tomato to crispy veg burger
- D.
Removal of a condiment , which is part of its build eg-: no mayo in burger
Correct Answer
D. Removal of a condiment , which is part of its build eg-: no mayo in burgerExplanation
The correct answer is the option that states "Removal of a condiment, which is part of its build eg-: no mayo in burger." This means that the "-" symbol indicates the removal of a condiment that is normally included in the item. For example, if a burger normally comes with mayo, the "-" symbol indicates that the mayo should not be included in the burger.Rate this question:
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- 15.
Why do we need to follow pls ?
- A.
To ensure wastage is controlled, & .
- B.
SOS is maintained
- C.
Product Quality
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
Following the "pls" (Planogram Layout Sheet) is necessary to ensure that wastage is controlled, SOS (Stock Out Situation) is maintained, and product quality is upheld. By following the pls, retailers can effectively manage their inventory, prevent stock shortages, and ensure that products are displayed and organized correctly. This helps to minimize wastage, maintain customer satisfaction, and uphold the brand's image and reputation. Therefore, following the pls is essential for efficient and effective store operations.Rate this question:
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- 16.
What must be the temperature of the bun after toasting?
- A.
60'C
- B.
65'C
- C.
70'C
- D.
65'C
Correct Answer
A. 60'CExplanation
The correct answer is 60°C because it is the only option provided in the answer choices. Without any additional information or context, it is impossible to determine the actual temperature of the bun after toasting.Rate this question:
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- 17.
What is the setting for Crown & Heel for toasting the bun?
- A.
Crown : C (18/16" or 20.6mm) and Heel :6 ( 8/8" or 15.9mm)
- B.
Crown : D (13/19" or 20.6mm) and Heel :4 ( 7/8" or 15.9mm)
- C.
Crown : C (13/16" or 20.6mm) and Heel :2 ( 5/8" or 15.9mm)
- D.
Crown : A (10/16" or 20.6mm) and Heel :2 ( 7/8" or 15.9mm)
Correct Answer
C. Crown : C (13/16" or 20.6mm) and Heel :2 ( 5/8" or 15.9mm)Explanation
The correct answer is Crown : C (13/16" or 20.6mm) and Heel :2 ( 5/8" or 15.9mm). This setting for toasting the bun is specified by the measurements of the crown and heel. The crown size is C, which is 13/16" or 20.6mm, and the heel size is 2, which is 5/8" or 15.9mm. These measurements determine the appropriate size of the bun for toasting.Rate this question:
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- 18.
What Is FIFO
- A.
First In First Out
- B.
First out First in
- C.
First index First Outward
- D.
First Inventory First out
Correct Answer
A. First In First OutExplanation
FIFO stands for "First In First Out" which is a method used to manage and track inventory. It means that the first items that are added to the inventory are the first ones to be sold or used. This ensures that older items are sold or used before newer ones, preventing them from becoming obsolete or expiring. This method is commonly used in industries such as retail and manufacturing to maintain the quality and freshness of products and to prevent inventory from becoming stagnant.Rate this question:
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- 19.
Acceptable range for TPM in oil
- A.
23 or below
- B.
20 or below
- C.
below 33
- D.
17-20
Correct Answer
A. 23 or belowExplanation
The acceptable range for TPM (Total Petroleum Hydrocarbons) in oil is 23 or below. This means that the concentration of petroleum hydrocarbons in the oil should not exceed 23 parts per million. Any value higher than this would indicate a higher level of contamination or pollution in the oil. It is important to keep the TPM within this acceptable range to ensure the quality and safety of the oil.Rate this question:
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- 20.
Service Goals are?
- A.
PLS
- B.
Friendliness, SOS , Quality of service
- C.
KDS
- D.
None of the above
Correct Answer
B. Friendliness, SOS , Quality of serviceExplanation
The service goals are described as friendliness, SOS (which could stand for speed of service or sense of service), and quality of service. These goals likely represent the desired qualities or attributes that the service provider aims to achieve in their interactions with customers.Rate this question:
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- 21.
Soft serve serving temperature is what?
- A.
"4°C to 7°C"
- B.
"-4°C to - 7°C"
- C.
"1°C to 4°C"
- D.
"5°C to - 8°C"
Correct Answer
B. "-4°C to - 7°C"Explanation
Soft serve serving temperature is typically between -4°C to -7°C. This temperature range is necessary to keep the soft serve ice cream at the right consistency and prevent it from melting too quickly. It ensures that the ice cream is soft and creamy, while still maintaining its shape. Serving soft serve at a lower temperature also helps to enhance the flavor and texture of the ice cream.Rate this question:
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- 22.
Getting feedback from guest is called ________
Correct Answer
table touchExplanation
Table touch refers to the practice of interacting with guests at their table, often to gather feedback or address any concerns they may have. This term is commonly used in the hospitality industry, where it is important to ensure that guests have a positive experience. By actively seeking feedback from guests, establishments can identify areas for improvement and make necessary adjustments to enhance customer satisfaction. The term "table touch" emphasizes the personal and attentive approach taken by staff members in engaging with guests directly.Rate this question:
- 23.
What is HIYW?
- A.
have it your way
- B.
Hold it your way
- C.
Hang it your way
- D.
None of the above
Correct Answer
A. have it your wayExplanation
HIYW stands for "have it your way". This phrase is commonly used to indicate that someone can customize or choose things according to their own preferences or desires. It is often associated with Burger King's slogan, which emphasizes the idea of personalized options and choices.Rate this question:
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- 24.
What is KOT
- A.
Kitchen order ticket
- B.
Kettle over token
- C.
Kind on ticket
- D.
None of the above
Correct Answer
A. Kitchen order ticketExplanation
The correct answer is "Kitchen order ticket". A KOT (Kitchen Order Ticket) is a ticket or receipt that is generated in a restaurant or food establishment to communicate the details of an order to the kitchen staff. It typically includes information such as the table number, the items ordered, any special instructions, and the quantity. The kitchen staff uses the KOT to prepare the food and ensure that all orders are fulfilled accurately and in a timely manner.Rate this question:
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- 25.
What is condiment reference guide
- A.
Guide to use while making prep acc to sales expected
- B.
just a chart showing types of condiments
- C.
Chart showing how much product to thaw for next day
- D.
None of the above
Correct Answer
A. Guide to use while making prep acc to sales expectedExplanation
The correct answer is "Guide to use while making prep acc to sales expected." This explanation suggests that a condiment reference guide is a tool or resource that provides guidance on how to prepare condiments based on the expected sales. It implies that the guide helps in determining the appropriate amount of condiments to make in order to meet the expected demand.Rate this question:
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- 26.
Dilution Of AMH
- A.
1 Pkt With 38 Lit water
- B.
1 Pkt With 9.5 Lit water
- C.
1 Pkt With 15 Lit water
- D.
None Of the Above
Correct Answer
D. None Of the AboveExplanation
The correct answer is "None Of the Above" because none of the given options mention the dilution of AMH. The question does not provide any information about the dilution ratio or the concentration of AMH, so it is not possible to determine the correct answer.Rate this question:
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- 27.
Dilution Of Kay - 5
- A.
1 Pkt With 38 Lit water
- B.
1 Pkt With 9.5 Lit water
- C.
1 Pkt With 15 Lit water
- D.
None Of the Above
Correct Answer
B. 1 Pkt With 9.5 Lit waterExplanation
The correct answer is "1 Pkt With 9.5 Lit water". This is because dilution refers to the process of reducing the concentration of a solute in a solution by adding more solvent. In this case, diluting 1 packet of Kay with 9.5 liters of water would result in a more diluted solution compared to diluting it with 38 liters or 15 liters of water. Therefore, the correct answer is 1 Pkt With 9.5 Lit water.Rate this question:
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- 28.
Open Packet shelf Life of Tom Herb
- A.
8 Day
- B.
5 Day
- C.
6 Day
- D.
7 Day
Correct Answer
D. 7 DayExplanation
The correct answer is 7 Day. This means that the open packet of Tom Herb has a shelf life of 7 days.Rate this question:
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- 29.
How many time can we do suggestive selling?
- A.
Only once
- B.
as many as you like
- C.
Only twice
- D.
All Of the above
Correct Answer
A. Only onceExplanation
The correct answer is "Only once" because the question asks for the number of times suggestive selling can be done. The other options do not provide a specific number and are therefore incorrect.Rate this question:
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