Tm-trc Evaluation November 2019

not-available-via-ai

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.

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.

The correct answer is 7 Day. This means that the open packet of Tom Herb has a shelf life of 7 days.

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.

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.

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.

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.

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.

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.

The correct answer is "Max Line". This suggests that the oil level in the vats should not exceed the maximum line indicated.

The temperature of the bun toaster is 193'C ambient and 263'C platen (+/-3'C).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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".

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.

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.

not-available-via-ai

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.