TL 200 Questions Flashcards
1
Q
What does QSR stand for?
A
Quick Service Restaurant
2
Q
What is the cook time for hotwing?
A
7 minutes
3
Q
What colour does expired product turn on EPCS/QPM?
A
Red when products expired
4
Q
What is the drain time for Original Recipe Chicken?
A
15 seconds / 5 minutes in cabinet
5
Q
What should you do if you suspect someone is unwell in the restaurant?
A
Send home, Inform RGM, Return to work form
6
Q
What is the correct holding temperature for frozen products?
A
-18 Degress Celsius (+/- 3)
7
Q
What is the time to cook 8 large beans?
A
8:30 in oven
8
Q
Why do we have ROCC audits?
A
To ensure we are following procedures and following health and safety protocols
9
Q
What temp should chilled products be at?
A
Between 1 and 5 degrees celsius
10
Q
What reasons would we have higher waste?
A
Forecasting, over-cooking, raw waste
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
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
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`
14
Q
How often should stock counts be completed?
A
3 times a day, Morning, changeover and night
15
Q
How long fillets should drain for over the fryer before transfer?
A
15 seconds
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)
17
Q
How many periods are in a year?
A
13 periods and 4 quarters
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
19
Q
What is the hold time for Boxed Popcorn?
A
10 minutes
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
21
Q
What are tag timers/time cards are used for?
A
Cards signalling life of packaged product
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
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)
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
25
How often should dip water be changed?
After every 2 cooks or 1 COTB cook
26
What is the correct procedure for defrosting product in the sink?
Clean sink, check defrost tracker, max of one box per rack, product in water for one hour and chiller for 1 hour
27
How long frozen chicken takes to defrost in water?
COTB - 2hr 45 mins
Other chicken - i.e. fillets - 2 hrs
28
Why must we check the first batch of product from each fryer?
To check the fryers are cooking the product properly and getting up to the temp
29
What parts of cotb are dark meat and white meat?
Drumsticks and thighs - Dark meat
Ribs, wings, breasts - White meat
30
What should the manager do if the EPCS/QPM stops working?
Should use paper charts and contact Fujitsu
31
What colour of cloth should you use when cleaning the toilets?
Yellow
32
When should breading flour be wasted?
After 7 days or when it becomes gritty or hard
33
What is the correct procedure for handling trays that are being placed in the soak tank?
Blue gauntlets and goggles
34
Why do we put water in the HC900/HCW5?
To keep moisture in, to keep stock going dry
35
What should you do with a cloth after cleaning the ice cream machine?
Discard it
36
What is the purpose of the strainer in the slaw tub at the burger station?
To drain excess liquid
37
What is the hold time for mini fillets?
45 minutes
38
What should you do if the digital diary is not working
Log everything on paper copies, contact fujitsu
39
What should you do if an employee comes in with a dirty uniform?
See if there is spare, if not send them home
40
When should COTB not be getting cleaned?
During Peak
41
What should you do if there is no hot water available?
Inform RGM and AC, close store, contact engineers/plumbers
42
How many herbs and spices make up the secret recipe?
11 herbs and spices
43
What kind of fire extinguisher is used on an open fryer?
Dry powder - Light blue
44
How long can flour be held in the breading barrel?
7 days
45
What is the correct procedure for transferring hash to hot hold?
Drain over fryer for 5 seconds, put onto transfer tray, move to hot hold
46
Where should the first aid box be kept?
In the office where it is easily accessible
47
Why should the safe be counted multiple times per day?
To stop discrepancies and missing - makes TL take responsibility
48
What is the hold time for fries?
5 minutes
49
What colour of gloves should be used in raw food areas?
Red/Pink gloves
50
What colour apron should be worn when washing equipment at sink area?
White or clear, whatever is available
51
What is the 3 step sink?
Wash, Rinse, Sanitise
52
How much change should be given out when handed kentucky cash?
None
53
What should you do if there is a chemical bottle with no label on it?
Discard chemical and bottle safely, Contact RGM
54
At what point does a cashier need to fill out a cash investigation form?
If their till is up or down by more than £2 either way
55
What does OTD stand for?
Order to Delivery
56
What bacteria is most commonly associated with chicken?
Salmonella and E. Coli
57
What is the maximum amount of chicken that can be cleaned at once in the kitchen?
5 Bags
58
What strength should the sanitiser bucket never fall below?
5
59
What is the new scoring system in relation to ROCC 2.0
At Standard - A, B, C
Fail
60
When should the sanitiser bucket be changed?
Start of day, changeover and when empty, emptied at night
61
What is the defrost time for oval buns?
2 hours
62
What should you do if the hand dryer in the toilets is not working?
Inform RGM, log on system, contact engineers, stock up on paper towels
63
How often should the ice cream machine be cleaned?
Every 2 weeks (14 days)
64
How do you correctly store milk in the coffee machine?
Put the milk in the container, date it, and put it in the chiller/fridge
65
When was the first KFC opened in the UK?
1965
66
What should a manager do if they find pests in the restaurant?
Inform RGM, close restaurant, contact pest control (Terminix)
67
What is the correct procedure for bagging cheese at the burger station?
Place in fillet bag, place date sticker on the fillet bag
68
Why can COTB not be served as soon as it comes out the fryer?
As it is still cooking internally
69
What is the correct lifting procedure for manual handling?
Bend at the knees and lift
70
What colour plasters are we allowed to wear on shift and why?
Blue - Noticeable and no parts can fall in food
71
When should the KFC induction be completed on the vault?
First Day
72
Who should you contact if you had any money/stress/home/work issues?
SAP/EG support groups (EG Global)
73
What does shortening breakdown mean?
Following dropping procedures to ensure good quality of oil
74
What does P.L.E.A.S.E. stand for?
Politely Listen
Express Apology
Satisfy with extra
75
What is the importance of an accurate deployment plan?
Aces in places in order to provide the best service to the customer as possible
76
How often should kiosks be cleaned?
Everyday, Changeover
77
What is the definition of GAP?
Missing and Waste
78
After how many hours does an 18 year old require a break?
>6 Hours
79
Why are we NOT allowed to wear a blue plaster over new piercings?
Could fall into food. (to prevent cross contamination)
80
What does H.U.G. stand for in relation to upgrades?
Hello, Upgrades, Goodbye
81
What is the correct procedure for an employee if they call in with a sickness bug?
Find out how long they will be off, find cover for any future shifts. Cannot return to work for 48 hours
82
What does EHO stand for?
Environmental Health Officer
83
What should you do if a TM does not show for their shift?
Contact them, Find reason why, seek cover if necessary along with any future shifts
84
What are the 9 core processes?
Figure of 8, Chicken Check ins, cleaning, FSMS (Food Safety Management Secure), EPCS, Deployment, Restaurant Jobs, Recruitment
85
How many litres of water go into the 3 step gravy?
3.5 litres
86
Why should we take the temp of gravy before we sieve it?
Ensure microwave is functioning correctly and customer is not possibly poisoned
87
What temp should tropicana be kept at?
Between 1 and 5 degrees celsius
88
How many heads are in one tray of chicken?
20 heads (2 per bag, 10 bags per tray)
89
Who can use your till apart from you?
No One
90
What is the best way to contact your Area Coach should you find an issue in store that you are unable to resolve?
Phone them
91
What does HASAWA stand for?
Health and Safety Act at Work
92
What does ROCC stand for?
Restaurant Operations Compliance Check
93
How many pieces of popcorn goes into a small popcorn?
10 pieces
94
What does the term ticket average refer to?
How much customers spend on average on each transaction
95
What should you do with dishes in the sink if there is a water defrost in the sanitise sink?
Wash, rinse, empty wash sink, fill with sanitizer, wait for tablets to dissolve, sanitize
96
What is the danger zone temperature?
Between 5 and 65 degrees Celsius. Temp where bacteria multiplies rapidly
97
Benefits of reviewing the gold standard report?
Need to get cooks to cook up more product. Or for cooks to cook less of a product
To keep food available
98
What does EPT stand for?
Employee per thousand
99
What is suma freeze?
Cleaning solution for freezers
100
What is KFC discover and what is the importance of this?
How we see reviews - See where we can improve customer service
101
Why must we complete the customer journey walk multiple times a day?
To ensure everyone has the best possible experience
102
How can someone apply for a position at your restaurant?
Indeed
103
What is the hold time for COTB?
1hr 30 minutes
104
What should you do if you find defrosted product with no date on it?
Discard Product
105
When should you complete the oil visibility test?
End of day
106
Who is responsible for safety in your restaurant?
SR/Management is responsible for health and safety (Everyone else is responsible as well)
107
How many heads of chicken are in one tray?
20 heads (2 heads per bag, 10 bags per tray)
108
How many tablets go into the master sanitise bucket?
1 tablet per 10 litres therefore 1 tablet
109
How often should a fire drill be completed?
Every 6 months
110
What to do if a financial auditor turns up in your restaurant?
Ask for id
Check they have safety equipment with them
Accompany on audit- show documents when asked
111
What does the term Gold Standard mean?
Chicken that has been sold in time
112
What are the categories in ROCC 2.0?
Outside, Lobby, Date Checks, Temp Checks, Toilets, FOH, BOH, EPCS/Waste, Stock Count
113
What is the holding time for lettuce?
3 hours
114
How many scoop and folds are required to complete breading COTB?
10 scoops and folds
115
What 7-10-7 is associated with?
COTB Breading
116
What 10-10-10 is associated with?
Fillet, Zinger, Hotwing, Mini fillet breading
117
What mode should fryers be in when not in use?
COOL or off
118
What should fryers say before you drop product into the fryer?
DROP
119
Why is there an additional hour on the defrost sticker for product that comes out the sink?
To rest in chiller for 1 hour
120
Why the removed from cabinet sticker is important?
If there is a difference in temp - cabinet or chiller
Correct length in chill time
121
What should be stored in the ice machine?
Only Ice
122
How often should you sieve flour?
Every 2 cooks or one COTB breading
123
What is the main thing you should look out for when a delivery driver appears in your restaurant?
Clean bag
No helmet on
124
What should you do with ice cream mix once the machine has been cleaned?
Discard it
125
How many pieces of popcorn are in a large?
33 pieces
126
How long do fillets take to pressure cook?
5 minutes 30 seconds
127
Why do we require curtains in the chicken chiller?
To keep cold in - to keep it at temp
128
What should you do if you run out of dish soap?
Tell RGM there is none, order more. Use no fragrance
129
How many litres of water go in the sanitise sink?
60 litres
130
How do you bread hotwings?
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
What is Natasha's Law?
Allergen information must always be on each piece of packaging
132
What should we do if we are not hitting 30 GES responses?
Challenge till staff - set expectations
133
What should we be checking on high chairs?
Straps in proper working condition - not splintering
134
How many days does cheese get once opened?
5 days
135
Are you allowed to wear false eyelashes/eyelash extensions?
No
136
Why should we individually date mayo cartridges on burger station?
They are opened at different times, meaning they will go out of time at different times
137
Where should the first aid box be kept?
In office where it is easily accessible
138
What does P.L.E.A.S.E stand for?
Politely Listen, Express Apology, Satisfy with Extra
139
What is the forecast for tomorrow if the original is £3000 and you are trending up 11% this week due to Mcdonalds closing?
3000 x 1.1 = 3330
140
Why is there 2 rings at different heights on the disabled alarm cord?
So people can activate/pull the alarm for help is they slip or fall
141
How many days does defrosted product have once its finished its defrost cycle?
End of day the next day
142
What reasons are there for the krushem mix may not be thick?
Too much water added to the mix - (water to ice cream ratio has been incorrectly prepped)
143
How long should you leave cookies to cool before transferring over to the cabinet
20 minutes
144
What does the term SPLH stand for?
Sales Per Labour Hour
145
What pieces of chicken should be double breaded?
Drumsticks
146
How many zingers are in one bag?
20
147
What does the term FIFO stand for and when should this be used?
First In First Out - All products including packaging
148
How many days does an open bag of oreo pieces get?
7 days
149
What are all the PPE is in your restaurant and how often should this be checked
Aprons, safety shoes, gloves (oven, kitchen, microwave) hairnets
Checked before use
150
If your store served 3550 people with an average spend of £7.53, what would be your weekly sales for that week?
3550 x £7.53 = £26,731.50
151
In what area should you use good sense breakdown?
Toilets - Urinals
152
What tablets should be used when cleaning the oven?
+care tab
153
How often should fire training be completed on the vault?
Yearly
154
What the panic buttons are for and where they are located in your restaurant?
For contacting police in a situation where you are unable to get a phone - e.g. someone robbing the tills. Found under tills
155
If weekly sales are £35664 and you served 3956 customers what would be your average ticket?
£35,664/3956 = £9.02
156
What are the differences between Halal and Non-Halal restaurants?
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
What is the voice?
Employee survey where they can provide opinions and feedback on the job
158
What is the target hand off time for home delivery?
<6 minutes
159
Why is it so important that a home delivery rider takes his helmet off while in the restaurant?
So CCTV can identify the driver
160
Why should lids be loosely rested on bean pots?
To prevent pressure from building causing the beans to exploding or burning
161
Why is the blue tape so important when bagging corn on the cob?
To show customers where to open/ to make it easier to open
162
What is the correct procedure for washing your hands?
wet hands with water, lather with soap, rub hands, palms, knuckles and fingers together for 20 seconds, rinse, dry then sanitise
163
How many hotwings are in each bag?
60
164
What should you be looking for when prepping COTB?
Bruises, feathers, odd cuts, excess fat, broken bones, giblets, blood clots, ice crystals
165
What is the definition of a success routine?
Steps to follow- make sure the shift runs fine
166
What should the SR do when ROCC enters the store?
Ask for ID
Make sure they have safety equipment
Accompany them on their checks and give documents if asked
167
What is the customer recovery book?
Book for replacement orders if we have made a mistake
168
How to make up original flour?
1 bag milk and egg mix, 1 bag breading flour, 1 packet seasoning, 1 packet breading salt
169
Why should you only remove the required amount you will need from the bread to the breading table?
To reduce waste
170
What are the 5 key compliances issues?
Uniform, falsification of paper work, hot oil management, safety and security, OOD product
171
What should you do if you see an employee handing out free food?
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
What is the purpose of the testo probe?
To determine when oil needs to be changed
173
What do you need to wear when removing items from the oven?
Black oven gloves
174
What is the last thing you should clean down once you have cleaned a specific area in the restaurant?
Floors
175
What should you do if the first batch of hotwings that comes out the fryer are pink and bone marrow is red?
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
What is the importance of squeezing the air out of the drumsticks?
Helps meat stay covered during cooking, prevents blow outs
177
What do you need to wear when removing chicken products from the plasracks in the cold room?
Red aprons and gloves
178
What temp should should a latte be once poured?
>65 degrees celsius
179
How many pellets of mash goes into a large bean pot before cooking?
9
180
What is the working time regulation for someone under the age of 18?
No more than 8 hours need a break after 4 and cant work later than 11pm
181
What should you do if the headsets are not working on drive thru?
Log job, contact RGM and AC, get someone to direct to windows
182
What would the kiosk % be if the restaurant is operating at:
Low usage?
Medium Usage?
High Usage?
Low : 40 and below
Medium Between 40 and 60
High : 60 and above
183
What are Chicken Check ins?
Exercise to coach staff and ensure well being
184
What is the cleaning solution used to clean the coffee machine?
Franke Cleaning Solution
185
Where would you log a product quality complaint?
iMegs, Click and Complain
186
What is the difference between the yellow and purple sanitizer strips?
Purple - Spray Bottles
Yellow - Sanitizer Buckets
