Questions 1-20 Flashcards
What does QSR stand for
Quick Service Restaurant
What is the cook time for Hot Wings
7 minutes
What colour do expired products turn on EPCS/QPM
Red
What is the drain time for Original Recipe Chicken
5 Minutes
What should you do if a customer trips/slips in the lobby
Report on IMegs, attend to the customer.
What is the correct holding temperature for frozen products
Between -15°C and -22°C
What is the cook time for 8 Large Beans
5 Minutes
What could be some reasons why we may end up with a higher waste £
Lack of Sales or cooked too much
What is the definition of dwell time?
The time between the customer orders and picks up their order
What is the definition of cross contamination
Substance where it shouldn’t be.
E.g. Flour on fryers.
What temperature should oil be when changing and when should this be completed
Morning & cold, 60°C
What does COSHH stand for
Control of substances hazardous to health regulations
What is the definition of gold standard
Product being in time, right temperature and up to the correct standard .
How long should fillets drain for over the fryer before transfer
5 seconds
Why should you have a different manager till code and team member till code
Security. The team can’t get on the manager menu.
How many periods are in one year
13
What are secateurs and when should these be used
These are used for cutting chicken, checking the bone marrow is cooked
What is the purpose of the ROCC audit
Make sure restaurant is meeting the compliance checks
What temperature should chilled products be kept at
Between 1°C and 5°C
