Tm-trc Evaluation November 2019

30 Questions | By Siddhantj28 | Last updated: Mar 20, 2022 | Total Attempts: 41

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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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