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KFC > TL 200 Questions > Flashcards

TL 200 Questions Flashcards

1
Q

What does QSR stand for?

A

Quick Service Restaurant

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2
Q

What is the cook time for hotwing?

A

7 minutes

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3
Q

What colour does expired product turn on EPCS/QPM?

A

Red when products expired

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4
Q

What is the drain time for Original Recipe Chicken?

A

15 seconds / 5 minutes in cabinet

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5
Q

What should you do if you suspect someone is unwell in the restaurant?

A

Send home, Inform RGM, Return to work form

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6
Q

What is the correct holding temperature for frozen products?

A

-18 Degress Celsius (+/- 3)

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7
Q

What is the time to cook 8 large beans?

A

8:30 in oven

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8
Q

Why do we have ROCC audits?

A

To ensure we are following procedures and following health and safety protocols

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9
Q

What temp should chilled products be at?

A

Between 1 and 5 degrees celsius

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10
Q

What reasons would we have higher waste?

A

Forecasting, over-cooking, raw waste

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11
Q

What is the definition of dwell time in the DT?

A

Time from order being taken (speaker) and food/drink being collected at bottom window

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12
Q

What is the definition of cross contamination?

A

Physical movement or transfer of harmful bacteria from one person, object or place to another

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13
Q

What temp should oil be when changing & should this be completed in the morning or evening?

A

In the morning and when it is cold`

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14
Q

How often should stock counts be completed?

A

3 times a day, Morning, changeover and night

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15
Q

How long fillets should drain for over the fryer before transfer?

A

15 seconds

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16
Q

Why should we have a different TM till code & MGR till code?

A

Manager have higher security and more responsibilities (so TM’s cannot access the manager menu)

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17
Q

How many periods are in a year?

A

13 periods and 4 quarters

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18
Q

What are secateurs and when should these be used?

A

Used to cut the OR/Hotwings to check the bone marrow of OR/Hotwings

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19
Q

What is the hold time for Boxed Popcorn?

A

10 minutes

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20
Q

What should you do if you discover the green microwave gloves are not fit for purpose?

A

Tell RGM, bin gloves, use spares and order more green gloves

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21
Q

What are tag timers/time cards are used for?

A

Cards signalling life of packaged product

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22
Q

What should you suggest as a menu item if a customer says they are vegetarian?

A

Corn, plain salad, veggie ricebox, beans, mash, fries, vegan burger

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23
Q

How many employees minimum should be in the restaurant once open?

A

4 employees - Shift runner, cook. front tm, sides Tm (Minimum of 2)

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24
Q

When and how accident forms should be completed?

A

Fill out on the report on both prime(KFC) and iMEG (EG) as soon as accident occurs

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25
Q

How often should dip water be changed?

A

After every 2 cooks or 1 COTB cook

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26
Q

What is the correct procedure for defrosting product in the sink?

A

Clean sink, check defrost tracker, max of one box per rack, product in water for one hour and chiller for 1 hour

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27
Q

How long frozen chicken takes to defrost in water?

A

COTB - 2hr 45 mins
Other chicken - i.e. fillets - 2 hrs

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28
Q

Why must we check the first batch of product from each fryer?

A

To check the fryers are cooking the product properly and getting up to the temp

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29
Q

What parts of cotb are dark meat and white meat?

A

Drumsticks and thighs - Dark meat
Ribs, wings, breasts - White meat

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30
Q

What should the manager do if the EPCS/QPM stops working?

A

Should use paper charts and contact Fujitsu

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31
Q

What colour of cloth should you use when cleaning the toilets?

A

Yellow

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32
Q

When should breading flour be wasted?

A

After 7 days or when it becomes gritty or hard

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33
Q

What is the correct procedure for handling trays that are being placed in the soak tank?

A

Blue gauntlets and goggles

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34
Q

Why do we put water in the HC900/HCW5?

A

To keep moisture in, to keep stock going dry

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35
Q

What should you do with a cloth after cleaning the ice cream machine?

A

Discard it

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36
Q

What is the purpose of the strainer in the slaw tub at the burger station?

A

To drain excess liquid

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37
Q

What is the hold time for mini fillets?

A

45 minutes

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38
Q

What should you do if the digital diary is not working

A

Log everything on paper copies, contact fujitsu

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39
Q

What should you do if an employee comes in with a dirty uniform?

A

See if there is spare, if not send them home

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40
Q

When should COTB not be getting cleaned?

A

During Peak

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41
Q

What should you do if there is no hot water available?

A

Inform RGM and AC, close store, contact engineers/plumbers

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42
Q

How many herbs and spices make up the secret recipe?

A

11 herbs and spices

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43
Q

What kind of fire extinguisher is used on an open fryer?

A

Dry powder - Light blue

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44
Q

How long can flour be held in the breading barrel?

A

7 days

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45
Q

What is the correct procedure for transferring hash to hot hold?

A

Drain over fryer for 5 seconds, put onto transfer tray, move to hot hold

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46
Q

Where should the first aid box be kept?

A

In the office where it is easily accessible

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47
Q

Why should the safe be counted multiple times per day?

A

To stop discrepancies and missing - makes TL take responsibility

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48
Q

What is the hold time for fries?

A

5 minutes

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49
Q

What colour of gloves should be used in raw food areas?

A

Red/Pink gloves

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50
Q

What colour apron should be worn when washing equipment at sink area?

A

White or clear, whatever is available

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51
Q

What is the 3 step sink?

A

Wash, Rinse, Sanitise

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52
Q

How much change should be given out when handed kentucky cash?

A

None

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53
Q

What should you do if there is a chemical bottle with no label on it?

A

Discard chemical and bottle safely, Contact RGM

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54
Q

At what point does a cashier need to fill out a cash investigation form?

A

If their till is up or down by more than £2 either way

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55
Q

What does OTD stand for?

A

Order to Delivery

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56
Q

What bacteria is most commonly associated with chicken?

A

Salmonella and E. Coli

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57
Q

What is the maximum amount of chicken that can be cleaned at once in the kitchen?

A

5 Bags

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58
Q

What strength should the sanitiser bucket never fall below?

A

5

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59
Q

What is the new scoring system in relation to ROCC 2.0

A

At Standard - A, B, C
Fail

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60
Q

When should the sanitiser bucket be changed?

A

Start of day, changeover and when empty, emptied at night

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61
Q

What is the defrost time for oval buns?

A

2 hours

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62
Q

What should you do if the hand dryer in the toilets is not working?

A

Inform RGM, log on system, contact engineers, stock up on paper towels

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63
Q

How often should the ice cream machine be cleaned?

A

Every 2 weeks (14 days)

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64
Q

How do you correctly store milk in the coffee machine?

A

Put the milk in the container, date it, and put it in the chiller/fridge

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65
Q

When was the first KFC opened in the UK?

A

1965

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66
Q

What should a manager do if they find pests in the restaurant?

A

Inform RGM, close restaurant, contact pest control (Terminix)

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67
Q

What is the correct procedure for bagging cheese at the burger station?

A

Place in fillet bag, place date sticker on the fillet bag

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68
Q

Why can COTB not be served as soon as it comes out the fryer?

A

As it is still cooking internally

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69
Q

What is the correct lifting procedure for manual handling?

A

Bend at the knees and lift

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70
Q

What colour plasters are we allowed to wear on shift and why?

A

Blue - Noticeable and no parts can fall in food

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71
Q

When should the KFC induction be completed on the vault?

A

First Day

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72
Q

Who should you contact if you had any money/stress/home/work issues?

A

SAP/EG support groups (EG Global)

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73
Q

What does shortening breakdown mean?

A

Following dropping procedures to ensure good quality of oil

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74
Q

What does P.L.E.A.S.E. stand for?

A

Politely Listen
Express Apology
Satisfy with extra

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75
Q

What is the importance of an accurate deployment plan?

A

Aces in places in order to provide the best service to the customer as possible

76
Q

How often should kiosks be cleaned?

A

Everyday, Changeover

77
Q

What is the definition of GAP?

A

Missing and Waste

78
Q

After how many hours does an 18 year old require a break?

A

> 6 Hours

79
Q

Why are we NOT allowed to wear a blue plaster over new piercings?

A

Could fall into food. (to prevent cross contamination)

80
Q

What does H.U.G. stand for in relation to upgrades?

A

Hello, Upgrades, Goodbye

81
Q

What is the correct procedure for an employee if they call in with a sickness bug?

A

Find out how long they will be off, find cover for any future shifts. Cannot return to work for 48 hours

82
Q

What does EHO stand for?

A

Environmental Health Officer

83
Q

What should you do if a TM does not show for their shift?

A

Contact them, Find reason why, seek cover if necessary along with any future shifts

84
Q

What are the 9 core processes?

A

Figure of 8, Chicken Check ins, cleaning, FSMS (Food Safety Management Secure), EPCS, Deployment, Restaurant Jobs, Recruitment

85
Q

How many litres of water go into the 3 step gravy?

A

3.5 litres

86
Q

Why should we take the temp of gravy before we sieve it?

A

Ensure microwave is functioning correctly and customer is not possibly poisoned

87
Q

What temp should tropicana be kept at?

A

Between 1 and 5 degrees celsius

88
Q

How many heads are in one tray of chicken?

A

20 heads (2 per bag, 10 bags per tray)

89
Q

Who can use your till apart from you?

A

No One

90
Q

What is the best way to contact your Area Coach should you find an issue in store that you are unable to resolve?

A

Phone them

91
Q

What does HASAWA stand for?

A

Health and Safety Act at Work

92
Q

What does ROCC stand for?

A

Restaurant Operations Compliance Check

93
Q

How many pieces of popcorn goes into a small popcorn?

A

10 pieces

94
Q

What does the term ticket average refer to?

A

How much customers spend on average on each transaction

95
Q

What should you do with dishes in the sink if there is a water defrost in the sanitise sink?

A

Wash, rinse, empty wash sink, fill with sanitizer, wait for tablets to dissolve, sanitize

96
Q

What is the danger zone temperature?

A

Between 5 and 65 degrees Celsius. Temp where bacteria multiplies rapidly

97
Q

Benefits of reviewing the gold standard report?

A

Need to get cooks to cook up more product. Or for cooks to cook less of a product
To keep food available

98
Q

What does EPT stand for?

A

Employee per thousand

99
Q

What is suma freeze?

A

Cleaning solution for freezers

100
Q

What is KFC discover and what is the importance of this?

A

How we see reviews - See where we can improve customer service

101
Q

Why must we complete the customer journey walk multiple times a day?

A

To ensure everyone has the best possible experience

102
Q

How can someone apply for a position at your restaurant?

A

Indeed

103
Q

What is the hold time for COTB?

A

1hr 30 minutes

104
Q

What should you do if you find defrosted product with no date on it?

A

Discard Product

105
Q

When should you complete the oil visibility test?

A

End of day

106
Q

Who is responsible for safety in your restaurant?

A

SR/Management is responsible for health and safety (Everyone else is responsible as well)

107
Q

How many heads of chicken are in one tray?

A

20 heads (2 heads per bag, 10 bags per tray)

108
Q

How many tablets go into the master sanitise bucket?

A

1 tablet per 10 litres therefore 1 tablet

109
Q

How often should a fire drill be completed?

A

Every 6 months

110
Q

What to do if a financial auditor turns up in your restaurant?

A

Ask for id
Check they have safety equipment with them
Accompany on audit- show documents when asked

111
Q

What does the term Gold Standard mean?

A

Chicken that has been sold in time

112
Q

What are the categories in ROCC 2.0?

A

Outside, Lobby, Date Checks, Temp Checks, Toilets, FOH, BOH, EPCS/Waste, Stock Count

113
Q

What is the holding time for lettuce?

A

3 hours

114
Q

How many scoop and folds are required to complete breading COTB?

A

10 scoops and folds

115
Q

What 7-10-7 is associated with?

A

COTB Breading

116
Q

What 10-10-10 is associated with?

A

Fillet, Zinger, Hotwing, Mini fillet breading

117
Q

What mode should fryers be in when not in use?

A

COOL or off

118
Q

What should fryers say before you drop product into the fryer?

A

DROP

119
Q

Why is there an additional hour on the defrost sticker for product that comes out the sink?

A

To rest in chiller for 1 hour

120
Q

Why the removed from cabinet sticker is important?

A

If there is a difference in temp - cabinet or chiller
Correct length in chill time

121
Q

What should be stored in the ice machine?

A

Only Ice

122
Q

How often should you sieve flour?

A

Every 2 cooks or one COTB breading

123
Q

What is the main thing you should look out for when a delivery driver appears in your restaurant?

A

Clean bag
No helmet on

124
Q

What should you do with ice cream mix once the machine has been cleaned?

A

Discard it

125
Q

How many pieces of popcorn are in a large?

A

33 pieces

126
Q

How long do fillets take to pressure cook?

A

5 minutes 30 seconds

127
Q

Why do we require curtains in the chicken chiller?

A

To keep cold in - to keep it at temp

128
Q

What should you do if you run out of dish soap?

A

Tell RGM there is none, order more. Use no fragrance

129
Q

How many litres of water go in the sanitise sink?

A

60 litres

130
Q

How do you bread hotwings?

A

Wearing red apron and red gloves- get pieces checking for unusable bits - Dip wings in dip basket - roll 2 to 3 times to get rid of juices - spread pieces in lug - scoop and fold, scoop and lift 10 times - use rocker basket to pick up wings - seesaw to get rid of excess breading - dip in water jiggle to cover every piece - hold for a couple seconds, then roll 10 times - put in breading - scoop and fold scoop and lift 10 times - use rocker basket and seesaw to get rid of excess - rack hotwings

131
Q

What is Natasha’s Law?

A

Allergen information must always be on each piece of packaging

132
Q

What should we do if we are not hitting 30 GES responses?

A

Challenge till staff - set expectations

133
Q

What should we be checking on high chairs?

A

Straps in proper working condition - not splintering

134
Q

How many days does cheese get once opened?

A

5 days

135
Q

Are you allowed to wear false eyelashes/eyelash extensions?

A

No

136
Q

Why should we individually date mayo cartridges on burger station?

A

They are opened at different times, meaning they will go out of time at different times

137
Q

Where should the first aid box be kept?

A

In office where it is easily accessible

138
Q

What does P.L.E.A.S.E stand for?

A

Politely Listen, Express Apology, Satisfy with Extra

139
Q

What is the forecast for tomorrow if the original is £3000 and you are trending up 11% this week due to Mcdonalds closing?

A

3000 x 1.1 = 3330

140
Q

Why is there 2 rings at different heights on the disabled alarm cord?

A

So people can activate/pull the alarm for help is they slip or fall

141
Q

How many days does defrosted product have once its finished its defrost cycle?

A

End of day the next day

142
Q

What reasons are there for the krushem mix may not be thick?

A

Too much water added to the mix - (water to ice cream ratio has been incorrectly prepped)

143
Q

How long should you leave cookies to cool before transferring over to the cabinet

A

20 minutes

144
Q

What does the term SPLH stand for?

A

Sales Per Labour Hour

145
Q

What pieces of chicken should be double breaded?

A

Drumsticks

146
Q

How many zingers are in one bag?

A

20

147
Q

What does the term FIFO stand for and when should this be used?

A

First In First Out - All products including packaging

148
Q

How many days does an open bag of oreo pieces get?

A

7 days

149
Q

What are all the PPE is in your restaurant and how often should this be checked

A

Aprons, safety shoes, gloves (oven, kitchen, microwave) hairnets
Checked before use

150
Q

If your store served 3550 people with an average spend of £7.53, what would be your weekly sales for that week?

A

3550 x £7.53 = £26,731.50

151
Q

In what area should you use good sense breakdown?

A

Toilets - Urinals

152
Q

What tablets should be used when cleaning the oven?

A

+care tab

153
Q

How often should fire training be completed on the vault?

A

Yearly

154
Q

What the panic buttons are for and where they are located in your restaurant?

A

For contacting police in a situation where you are unable to get a phone - e.g. someone robbing the tills. Found under tills

155
Q

If weekly sales are £35664 and you served 3956 customers what would be your average ticket?

A

£35,664/3956 = £9.02

156
Q

What are the differences between Halal and Non-Halal restaurants?

A

Halal restaurants dont sell any products that are not halal
Non - halal restaurants sell products that are not halal e.g. 7up 330ml cans

157
Q

What is the voice?

A

Employee survey where they can provide opinions and feedback on the job

158
Q

What is the target hand off time for home delivery?

A

<6 minutes

159
Q

Why is it so important that a home delivery rider takes his helmet off while in the restaurant?

A

So CCTV can identify the driver

160
Q

Why should lids be loosely rested on bean pots?

A

To prevent pressure from building causing the beans to exploding or burning

161
Q

Why is the blue tape so important when bagging corn on the cob?

A

To show customers where to open/ to make it easier to open

162
Q

What is the correct procedure for washing your hands?

A

wet hands with water, lather with soap, rub hands, palms, knuckles and fingers together for 20 seconds, rinse, dry then sanitise

163
Q

How many hotwings are in each bag?

A

60

164
Q

What should you be looking for when prepping COTB?

A

Bruises, feathers, odd cuts, excess fat, broken bones, giblets, blood clots, ice crystals

165
Q

What is the definition of a success routine?

A

Steps to follow- make sure the shift runs fine

166
Q

What should the SR do when ROCC enters the store?

A

Ask for ID
Make sure they have safety equipment
Accompany them on their checks and give documents if asked

167
Q

What is the customer recovery book?

A

Book for replacement orders if we have made a mistake

168
Q

How to make up original flour?

A

1 bag milk and egg mix, 1 bag breading flour, 1 packet seasoning, 1 packet breading salt

169
Q

Why should you only remove the required amount you will need from the bread to the breading table?

A

To reduce waste

170
Q

What are the 5 key compliances issues?

A

Uniform, falsification of paper work, hot oil management, safety and security, OOD product

171
Q

What should you do if you see an employee handing out free food?

A

Inform the SR/Manager, SR should have a conversation with said employee, and discuss why this is inappropriate and why we dont do it

172
Q

What is the purpose of the testo probe?

A

To determine when oil needs to be changed

173
Q

What do you need to wear when removing items from the oven?

A

Black oven gloves

174
Q

What is the last thing you should clean down once you have cleaned a specific area in the restaurant?

A

Floors

175
Q

What should you do if the first batch of hotwings that comes out the fryer are pink and bone marrow is red?

A

Discard batch, check temp, also check temp of bone marrow, drop another batch, if occurs again, switch off fryer, inform RGM and log/ phone engineers

176
Q

What is the importance of squeezing the air out of the drumsticks?

A

Helps meat stay covered during cooking, prevents blow outs

177
Q

What do you need to wear when removing chicken products from the plasracks in the cold room?

A

Red aprons and gloves

178
Q

What temp should should a latte be once poured?

A

> 65 degrees celsius

179
Q

How many pellets of mash goes into a large bean pot before cooking?

A

9

180
Q

What is the working time regulation for someone under the age of 18?

A

No more than 8 hours need a break after 4 and cant work later than 11pm

181
Q

What should you do if the headsets are not working on drive thru?

A

Log job, contact RGM and AC, get someone to direct to windows

182
Q

What would the kiosk % be if the restaurant is operating at:
Low usage?
Medium Usage?
High Usage?

A

Low : 40 and below
Medium Between 40 and 60
High : 60 and above

183
Q

What are Chicken Check ins?

A

Exercise to coach staff and ensure well being

184
Q

What is the cleaning solution used to clean the coffee machine?

A

Franke Cleaning Solution

185
Q

Where would you log a product quality complaint?

A

iMegs, Click and Complain

186
Q

What is the difference between the yellow and purple sanitizer strips?

A

Purple - Spray Bottles
Yellow - Sanitizer Buckets

KFC (1 decks)

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