WHU Entrance Exam: Trivia Quiz!

192 Questions | By Snowbdude59 | Updated: Mar 20, 2022 | Attempts: 1950

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1.

Waffle does not discriminate based on all of the following EXCEPT:
- A.
  
  Race
- B.
  
  National Origin
- C.
  
  Religion
- D.
  
  Gender
- E.
  
  Height
2.

When does an associate receive uniforms?
- A.
  
  One when hired; one after training completed; one additional every 6 months
- B.
  
  One when hired; one after year of service
- C.
  
  One when hired; one after training
- D.
  
  One when hired
- E.
  
  Two when hired; one after year of service
3.

The Four Cornerstones of Food Safety include all of the following EXCEPT:
- A.
  
  Good Personal Hygiene
- B.
  
  Avoiding Time and Temperature Abuse of Food
- C.
  
  Wearing the Correct Uniform
- D.
  
  Preventing Cross-contamination
- E.
  
  Proper Cleaning and Sanitizing
4.

What is the MOST important factor in personal cleanliness?
- A.
  
  Trimmed nails
- B.
  
  Clean pants
- C.
  
  Hand washing
- D.
  
  Good Haircut
5.

When should you wash your hands?
- A.
  
  After handling meat
- B.
  
  After coughing
- C.
  
  After smoking
- D.
  
  After Visiting the the restroom or backroom
- E.
  
  All of the above
6.

Hand sinks are meant for washing hands and storing dirty dishes and extra chemicals.
- A.
  
  True
- B.
  
  False
7.

What is the range of the Temperature Danger Zone?
- A.
  
  Above 40°F and below 135°F
- B.
  
  Above 41°F and below 135°F
- C.
  
  Above 41°F and below 130°F
- D.
  
  Above 40°F and below 130°F
8.

What is the proper temperature for Waffle House refrigerators?
- A.
  
  43
- B.
  
  42
- C.
  
  41
- D.
  
  44
9.

Waffle House hot hold all of the following items EXCEPT:
- A.
  
  Chili
- B.
  
  Grits
- C.
  
  Soup
10.

At what internal temperature do we hot hold items?
- A.
  
  135°F or higher
- B.
  
  135°F or lower
- C.
  
  131°F or lower
11.

Storing food and cleaning chemicals in close proximity to each other results in:
- A.
  
  Cross-connection
- B.
  
  Air borne viruses
- C.
  
  Cross contamination
- D.
  
  Air gap
12.

Choose the most correct answrer. Food should be stored:
- A.
  
  On the shelf individually
- B.
  
  All on the same shelf
- C.
  
  In a ban marie
- D.
  
  In its original container until opened, then must be put into covered and labeled container
13.

The best tool for managing food safety in the restaurant:
- A.
  
  Manager's Walk Through
- B.
  
  Food Safety Baton
- C.
  
  Production Ready Checklist
- D.
  
  Waffle House Food Cost Plan
14.

What is on the top of the Food Safety Baton?
- A.
  
  Small Business Economics
- B.
  
  Food Safety Checklist
- C.
  
  Line Checks for hot & cold-holding temperatures
- D.
  
  C&t Message
15.

What is in the middle of the Food Safety Baton
- A.
  
  Small Business Economics
- B.
  
  Food Safety Checklist
- C.
  
  Line Checks for hot & cold-holding temperatures
- D.
  
  C&t Message
16.

What is on the bottom of the Food Safety Baton?
- A.
  
  Shift Change Checklist
- B.
  
  Food Safety Checklist
- C.
  
  Line Checks for hot & cold-holding temperatures
- D.
  
  C&t Message
17.

Line checks should be performed every:
- A.
  
  4 hous
- B.
  
  6 hours
- C.
  
  3 hours
- D.
  
  2 hours
18.

Food held in the Temperature Danger Zone is only good for:
- A.
  
  4 hous
- B.
  
  6 hours
- C.
  
  3 hours
- D.
  
  2 hours
19.

Food not held hot enough can be fixed by:
- A.
  
  Re-heating to 165°F for 15 seconds within 4 hours
- B.
  
  Re-heating to 165°F for 30 seconds within 2 hours
- C.
  
  Re-heating to 135°F for 15 seconds within 2 hours
- D.
  
  Re-heating to 165°F for 15 seconds within 2 hours
- E.
  
  Re-heating to 135°F for 15 seconds within 4 hours
20.

What is the first step in the 10 Steps of Customer Service?
- A.
  
  Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.
- B.
  
  Friendly greeting by first name whenever possible.
- C.
  
  Suggestive Sell initial selections and additional items.
- D.
  
  D. Anticipate the customer’s needs and deliver drinks.
21.

What is the second step in the 10 Steps of Customer Service?
- A.
  
  Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.
- B.
  
  Friendly greeting by first name whenever possible.
- C.
  
  Suggestive Sell initial selections and additional items.
- D.
  
  Anticipate the customer’s needs and deliver drinks.
22.

What is the third step in the 10 Steps of Customer Service?
- A.
  
  Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.
- B.
  
  Friendly greeting by first name whenever possible.
- C.
  
  Suggestive Sell initial selections and additional items.
- D.
  
  Anticipate the customer’s needs and deliver drinks.
23.

What is the fourth step in the 10 Steps of Customer Service?
- A.
  
  Stand on the Mark and call order loud and clear (or give check to Expeditor).
- B.
  
  Suggestive sell initial selections and additonal items.
- C.
  
  Anticipate the customer's needs and deliver drinks.
- D.
  
  Write the guest check and price each item
24.

What is the fifth step in the 10 Steps of Customer Service?
- A.
  
  Stand on the Mark and call order loud and clear (or give check to Expeditor).
- B.
  
  Suggestive sell initial selections and additonal items.
- C.
  
  Anticipate the customer's needs and deliver drinks.
- D.
  
  Write the guest check and price each item
25.

What is the sixth step in the 10 Steps of Customer Service?
- A.
  
  Deliver hot food. Total the guest check and present to the customer.
- B.
  
  Listen for the call back and watch grill operator mark the plate (if not using an Expeditor).
- C.
  
  Stand on the Mark and call order loud and clear (or give to the Expeditor).
- D.
  
  Write the guest check and price each item.