Tm-trc Evaluation November 2019

30 Questions | Total Attempts: 39

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Tm-trc Evaluation November 2019


Questions and Answers
  • 1. 
    What is PPM ?
    • A. 

      Personal protective equipment

    • B. 

      Parts Per Million

    • C. 

      Personal product equipment

    • D. 

      Clorination

  • 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

  • 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

  • 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

  • 5. 
    Where do we store Sundae machine brushes ?
    • A. 

      Dry Box

    • B. 

      Clean Box 

    • C. 

      ventilated Box

    • D. 

      All of above

  • 6. 
    What should be the oil level in vats ?    
    • A. 

      Max Line

    • B. 

      Min Line

    • C. 

      Filled up

    • D. 

      Till product submerge

  • 7. 
    What are enemies of oil ?  
    • A. 

      Carbon ,Detergent

    • B. 

      water air detergent

    • C. 

      salt heat

    • D. 

      All Of Above

  • 8. 
    What is Minimum filtering temperature?
    • A. 

      135'C minimum 

    • B. 

      35'C minimum 

    • C. 

      177'C minimum 

    • D. 

      183'C minimum 

  • 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

  • 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

  • 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

  • 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)

  • 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 "+"

  • 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

  • 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

  • 16. 
    What must be the temperature of the bun after toasting?
    • A. 

      60'C

    • B. 

      65'C

    • C. 

      70'C

    • D. 

      65'C

  • 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)

  • 18. 
    What Is FIFO
    • A. 

      First In First Out 

    • B. 

      First out First in

    • C. 

      First index First Outward

    • D. 

      First Inventory First out

  • 19. 
    Acceptable range for TPM in oil
    • A. 

      23 or below

    • B. 

      20 or below

    • C. 

      below 33

    • D. 

      17-20

  • 20. 
    Service Goals are?
    • A. 

      PLS

    • B. 

      Friendliness, SOS , Quality of service

    • C. 

      KDS

    • D. 

      None of the above

  • 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"

  • 22. 
    Getting feedback from guest is called [Blank]
  • 23. 
    What is HIYW?    
    • A. 

      have it your way

    • B. 

      Hold it your way

    • C. 

      Hang it your way

    • D. 

      None of the above

  • 24. 
    What is KOT 
    • A. 

      Kitchen order ticket

    • B. 

      Kettle over token

    • C. 

      Kind on ticket

    • D. 

      None of the above

  • 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 

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