Whu Entrance Exam Practice-- Full Test Bank

100 Questions | Total Attempts: 1655

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Entrance Exam Quizzes & Trivia

Choose the best answer to each question. You cannot go back once you have answered and submitted a question, so please read each question and answer carefully.


Questions and Answers
  • 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.