Test Questions

Question 1

Serving temperature for the tender grill chicken sandwich is?

Answer 1

140 degrees

Question 2

True or False? Company policy is to distribute condiments upon request?

Answer 2

True

Question 3

Maximum holding time for chicken patties in the duke holding unit is __ minutes

Answer 3

60 minutes

Question 4

Maximum holding time for chicken tenders in duke holding unit is __ minutes

Answer 4

30 minutes

Question 5

Broiler must warm up ___ minutes before beef patty cook-out temperatures

Answer 5

30 minutes

Question 6

True or False? Using circular motion, starting from the very center of the meat patty, apply ketchup so that the third ring touches the outside of the patty

Answer 6

False; begin from outside then in

Question 7

When preparing a “no meat” whopper, utilize all regular condiments and mark __ in the blank square of the wrap.

Answer 7

“V”

Question 8

The proper amount of mayonnaise on a Whopper Jr. Is __ ounces

Answer 8

1/2 oz

Question 9

Whoppers/Burgers/Jrs have a cook-out temperature of ____?

Answer 9

155 - 175 degrees

Question 10

On a Whopper with cheese place __ pickles on top of the ____

Answer 10

4 pickles; cheese

Question 11

French fries are cooked at _____ degrees?

Answer 11

350 +/- 5 degrees F

353 degrees F

Question 12

Once bacon has been heated it has a good time of ___ days

Answer 12

2 Days

Question 13

French toast sticks may be held in the fry bagging station for ___?

Answer 13

40 minutes (cooked to order)

Question 14

Fill soft drinks to ____ from the rim of the cup

Answer 14

3/8 inch

Question 15

True or False? You should bag all single hot drinks orders at the drive-thru

Answer 15

False

Question 16

Tomatoes should be sliced ___ inches thick

Answer 16

1/4 inch

Question 17

When preparing a hamburger, the proper ratio of ketchup to mustard should be ___ oz to ___ oz

Answer 17

1/3 to 1/9

1/3 : 1/9

Question 18

If the color of the Product Quality Timer (PQT) light is ____ discard product and record as waste

Answer 18

Flashing red

Question 19

Sanitizer solution strength should be a minimum of ___ ppm and a maximum of ____ ppm

Answer 19

50 PPM and 100 PPM

Question 20

Minimum holding temperature for the tender grill chicken patty is ____

Answer 20

140 degrees F

Question 21

Chicken patties cook for ____ at _____ degrees

Answer 21

3 minutes at 360 F +/- 5

Question 22

Maximum service time allowed in the drive thru is ______ and starts when ________

Answer 22

2:30 ; car gets in line (menu board)

Question 23

Cooking time for French fries is ___

Answer 23

2:45 mins

Question 24

The Quality Control Timer on the French fryer is set to go off at ____

Answer 24

3:55 mins

Question 25

When the Q.C. Goes off what should you do?

Answer 25

Discard product, record as waste

Question 26

If a guest orders an original whopper sandwich values mean and does not indicate a size, you should ____

Answer 26

Ask “is that a small, medium, or large value meal?”

Janco wants “is that a medium or large?”

Question 27

Fish patty cooks for ____ mins

Answer 27

3 minutes

Question 28

True or False? When a front counter order is assembled it should be repeated back to the customer to ensure accuracy

Answer 28

True

Question 29

When you are pre-staging the meat, transfer a maximum of ___ meat patties, chain stripes up, into a duke pan

Answer 29

12 Jr’s
12 Burgers
8 Whoppers

Question 30

Do NOT prepare more than ____ cheeseburger(s) at a time

Answer 30

No more than 3

Question 31

True or False? All leftover salad ingredients held in crocks should be stored in the walk-in at close for use in preparing salads the following day

Answer 31

True

Question 32

True or False? Sliced tomatoes not used during the day should be wrapped, dated, and put in the walk-in at close

Answer 32

False

Question 33

The standard serving temperature of a Bacon Double Cheeseburger is ______

Answer 33

140 F - 160 F (it’s 140 F)

Question 34

The holding time for cooked onion rings in the fry dump station is ___ minutes

Answer 34

10 minutes

Question 35

Beef patty cookouts must be done at least ___ times a day

Answer 35

3 times; 4 if closing late

Question 36

A chicken sandwich ordered with heavy cheese has ___ slices of cheese

Answer 36

3 slices

Question 37

Mark the discard time of ___ hours for cheese held in a pan within a pan on the sandwich boards

Answer 37

4 hours

Question 38

True or False? Hands should be washed every time food handling is interrupted

Answer 38

True

Question 39

Pre-made salads are good for?

Answer 39

Made to order

Question 40

What is the beef cookout range?

Answer 40

155 - 175 F

Question 41

True or False? It is permissible to dip pans and utensils in sanitizing solution without letting them soak for 60 seconds

Answer 41

False

Question 42

What is the most common way bacteria travels from place to place in the restaurant?

Answer 42

On our hands

Question 43

Maximum hold time for baked eggs in the duke unit is?

Answer 43

45 minutes

Question 44

The four steps of the 4-Step Training Method (in order) are:

Answer 44

Preparing, Explanation, Demonstration, Performance & Praise, Follow-up

Question 45

What are two ways you can demonstrate courtesy towards customers? (Answers based on OPS criteria)

Answer 45

1) Saying “Please” and “Thank You!”

2) Speedy courteous service

Question 46

What is the discard time for lettuce on the Whopper/Specialty boards?

Answer 46

4 hours

Question 47

All pans, tongs, and small wares must be washed a minimum of every ___ hours

Answer 47

4 hours

Question 48

True or False? When setting up in the morning, be sure to use any bacon left from the previous day for breakfast sandwiches.

Answer 48

False