Tm-trc Evaluation November 2019
- 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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Sample QuestionThe overall goal of the unit CPCP is/are to
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Sample QuestionTM-1.2.1 (K4) Analyze the test needs for a system in order to plan test activities and work products that will achieve the test objectives Question: You are the Test Manager working on a project developing a tourist information mobile application. The project recently switched to an agile process and test driven development. Each development cycle lasts 15 days, with daily builds beginning at day 7. After day 10, no new features are allowed to be added. The development team is composed of very experienced team members, who are proud of their work, but not tolerant of the testing team. The requirements are written down as coarse grained user stories like the following one: US 03-30: Search nearest matching hotel As a casual user at an unfamiliar location I want to get information on the nearest hotel matching my financial and comfort profile best. Priority: High; Estimate: 7 (out of 10) The software depends on existing web services, which are stubbed during development . Unit testing is done by developers, while system and user acceptance testing is the testing team’ s responsibility. System test in earlier development cycles was often blocked due to severe failures of newly developed features. Analysis shows that many of these failures could have been found during unit test. Analysis of issues found during production show that 30% of performance problems were due to unreliable web services delivered by 3rd party suppliers. Primary test objectives are to mitigate the perceived performance risks and to increase the confidence that no failures with high severity will occur in user stories with priority >= High. Moreover, upper management demanded for closer cooperation of testers and developers. Which THREE of the following test activities and/or work products will achieve the test objectives best.
Questions: 37 | Attempts: 661 | Last updated: Jan 9, 2013
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Sample QuestionIn order from first to last, list the steps that should be taken when planning an evaluation.
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