First 20 Questions. Flashcards
What is the 4 step training method?
- prepare
- show and tell
- guided practice
- follow up
Does this individual know how to work and OTJ?
Must be able to review an complete a digital OTJ.
What is the proper way to build the 6 items currently being ordered by the CORE auditor?
Must be able to build a Mexican pizza, bean burrito, beefy 5 layer burrito, hard and soft shell taco to CORES STANDARD.
At what temperature must the cold-line items maintain?
33-40
At what temperature must the hot line maintain?
165 or above.
Explain how to properly pull 2 bags of beef, 2 bags of chicken and 1 bag of steak from the thermalizer?
Pull one bag of beef out , pour into a pan stick the clean and sanitized the thermometer into if it tempts above 165 get it out and wipe it off and pour the second bag over top of it you only have to temp one bag of each item in the rethermalizer.
what is the make-up process?
Answer, fix , surprise , delight
What is the thaw time for chicken, guac and eggs?
CHICKEN- day you pulled 3 day thaw time and 7 day total.
Guacamole- days you pulled 24 hr thaw time and 5 days total.
Eggs-days you pulled 24 he thaw time and 5 days total.
What is the hood time for lettuce,triple cheese, cheese on the line?
4 hours
What is the hold time for beef on the line?
4 hours
Name the break through behaviors?
Taking trays, opening doors, getting high chairs, talking to guest taking names for orders just going above and beyond to please our customers.
What is our first priority in our priority sequence?
The customer
What is the proper procedure for hand-washing?
Turn on the hot water apply soap lather the hands for 20 seconds sing happy birthday song 2 times rinse hands dry hands with paper towel and put hand sanitizer in your hands use the same paper towel to turn off the sink throw paper towel away rub hands with sanitizer and lastly put new gloves on
What is the hold time for bacon on the line?
8 hours
What does it mean to have “military sauces”?
All sauces facing up in a uniform pattern
