This quiz assesses knowledge on food safety, quality control, and operational standards specific to fast food industry practices as of November 2019.
First In First Out
First out First in
First index First Outward
First Inventory First out
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8 Day
5 Day
6 Day
7 Day
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60'C
65'C
70'C
65'C
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1 Pkt With 38 Lit water
1 Pkt With 9.5 Lit water
1 Pkt With 15 Lit water
None Of the Above
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Carbon ,Detergent
water air detergent
salt heat
All Of Above
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PLS
Friendliness, SOS , Quality of service
KDS
None of the above
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Kitchen order ticket
Kettle over token
Kind on ticket
None of the above
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Discard it
Keep it aside
Mix it with new product
Use it for an hour more
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Max Line
Min Line
Filled up
Till product submerge
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193'C ambient and 263'C platen (+/-3'C)
173'C ambient and 273'C platen (+/-3'C)
103'C ambient and 203'C platen (+/-3'C)
293'C ambient and 163'C platen (+/-3'C)
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"4°C to 7°C"
"-4°C to - 7°C"
"1°C to 4°C"
"5°C to - 8°C"
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have it your way
Hold it your way
Hang it your way
None of the above
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To ensure wastage is controlled, & .
SOS is maintained
Product Quality
All of the above
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1 Pkt With 38 Lit water
1 Pkt With 9.5 Lit water
1 Pkt With 15 Lit water
None Of the Above
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Personal protective equipment
Parts Per Million
Personal product equipment
Clorination
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every hour
whenever changing gloves
Whenever changing station or handling trash
All of above
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1'C to 5'C
1'C to 4'C
60'C to 65'C
4'C to 65'C
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Crown : C (18/16" or 20.6mm) and Heel :6 ( 8/8" or 15.9mm)
Crown : D (13/19" or 20.6mm) and Heel :4 ( 7/8" or 15.9mm)
Crown : C (13/16" or 20.6mm) and Heel :2 ( 5/8" or 15.9mm)
Crown : A (10/16" or 20.6mm) and Heel :2 ( 7/8" or 15.9mm)
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135'C minimum
35'C minimum
177'C minimum
183'C minimum
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Guide to use while making prep acc to sales expected
just a chart showing types of condiments
Chart showing how much product to thaw for next day
None of the above
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50% less than normal & marking is "L"
50% extra than normal & marking "E"
Addition of a condiment , which is not a part of build eg-: add tomato to crispy veg burger
Removal of a condiment , which is part of its build eg-: no mayo in burger
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23 or below
20 or below
below 33
17-20
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50% less than normal & marking is "E"
50% less than normal & marking is "L"
50% less than normal & marking is "L"
50% less than normal & marking is "+"
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Skimming
remove stuck food particle from vat
Remove Filter pan for assembly
Clean filter pan
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Dry Box
Clean Box
ventilated Box
All of above
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Use me first
About to expire , suggest product to consumed
Use me second
About to expire , over Cooking done
Only once
as many as you like
Only twice
All Of the above
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