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Thermometers must be calibrated every ? To within ? +/-
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What is the hold time for brewed tea?
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CERTIFICATION EXAM
| Question | Answer |
|---|---|
| Thermometers must be calibrated every ? To within ? +/- | Day/2 |
| What is the hold time for brewed tea? | 12 hours |
| What is the shelf life of frozen potato products? | 9 months |
| The L-Tip brush is stored at the fry station with the fry skimmer? | False |
| Heated bag-in-box cheese sauce can be held up to? | Today + 4 days |
| Why is ice bridging important to food cost? | It increases the temperature of the beverage |
| What does AOR stand for? | Arby's operations review |
| Under correct cooking conditions, an average roast will lose up to ? Oz | 8 |
| According to the "equipment on/off schedule" what should be turned on upon arrival in the restaurant? | Coffee machine |
| Roasts require ? To ? Hours to temper | 48 to 72 |
| In the 4 hour cleaning process the following items are used to clean what? DAWN,WATER,BLUE TOWEL,LIQUID SANITIZER | Food contact surfaces |
| The shake machine draw temperature is ? Degrees Fahrenheit? | 24-26 |
| A guest has requested information about a food allergy where do you get the information to share with the guest? | Nutritional information sheet |
| When receiving product what details do the manager in charge need to be aware of? | All products are checked in, only products that meet Arbys's standards are accepted & prices are checked for accuracy |
| How many days of paper inventory is recommended to be available in the restaurant as outlined in MTP? | 20 |
| the following will help beef efficiency? | Keep pans & ovens clean, calibrate thermometers & maintain slicer |
| When calibrating thermometers it is acceptable to be within +/- ? Degrees Fahrenheit? | 2 |
| How many days of food inventory is recommended to be available in the restaurant as outlined in MTP? | 10 |
| What is Arbys brand purpose? | Inspiring Smiles through delicious experiences |
| A roast can lose ? oz for every hour in the holding oven? | 1 |
| What are the acceptable methods for monitoring hold times? | Use-by label, timers & Tags |
| Ideally a 3-oz portion of roast beef should contain a minimum of ? Slices | 12 |
| What is Mission QF3? | Quality food, fast & friendly |
| What restaurant segment is Arbys? | Fast crafted |
| Turnovers have a ? Hour whole time? | 7 |
| Be should not be accepted if it is delivered with the temperature above ? Degrees Fahrenheit? | 10 |
| Turnovers have ? to ? Stripes of icing? | 7-9 |
| Roasts may be kept in the cooler for a maximum of? | Today + 3 days |
| If a guest orders well done beef the slicer operator should serve from the ? of the roast? | End |
| The speed with service goal for dine-in service from the time the order is totaled to the time it is delivered is? | 60 seconds |
| When cleaning the slicer what gloves must be worn before beginning the process? | Steel mesh gloves and then covered with latex gloves |
| What should be the temperature of quat sanitizer solution? | 75 degrees Fahrenheit |
| Red Hat service certification should be completed within ? days? | 30 |
| The manager in charge must stay in position for the whole Rush period? | False |
| What is the 5 step Training Method? | Tell, show, let do, observe, praise progress |
| The shake machine may be turned on "wash" ? minutes before closing? | 5 |
| Safety First certification should be completed within ? Days? | 30 |
| Which of the following is NOT an Arby's value? | Believe |
| What are the Arby's values? | Have fun, get it done, play fair |
| How many lot lights should be out in order for you to call someone to come out and get the lights working? | 1 |
| What is the temperature range that most bacteria grow? | 41-135 |
| What is the hold time for brewed coffee? | 4 hours in the air pot & 30 minutes in the glass carafe |
| Is it possible for food and equipment to become contaminated as a result of a sick team member? | Yes |
| According to the "equipment turn on/off schedule" which item should NOT be turned off at closing? | Refrigeration |
| According to the "equipment turn on/off schedule" which items SHOULD be turned off at closing? | Fry station hot holding cabinet, order monitors & cheese pump |
| The long-handled pot brush is used for? | Pots and pans, trash barrels & general cleaning |
| The standard size for a tomato is? | 6x6 |
| What is a sign of under tempering roast? | Excessive bleeding, uneven cooking & increased cooking time |
| How many onion rings make up an order of onion rings? | 5 |
| What is one way you can prevent PHYSICAL contamination during food preparation? | Watch for bread ties, bag corners & cheese paper when handling such items |
| The maximum amount of time a cooked roast may be left at room temperature is ? minutes? | 5 |
| The short handle pot brush is commonly used for? | Compartment sinks |
| The speed with service goal for drive-thru measured at the window for dinner is? | 60 seconds |
| The shelf life for frozen beef is? | 3 months |
| What is the cook time for pepper bacon in the oven? | 7 - 9 minutes |
| Products in the holding oven must have a minimum internal temperature of ? degrees Fahrenheit? | 140 |
| An Arby's we ? Smiles through ?experiences? | Inspire & delicious |
| The temperature log is found on the? | HACCP sheet |
| Cheddar cheese portions on a sandwich are ? oz? | 3/4 |
| According to the "bagging guidelines" job aid the purpose of the tool is to teach and reinforce proper bagging and Order assembly? | True |
| How long can you hold pre-sliced beef? | 30 minutes |
| How full are carbonated drinks filled with ice? | 1/2 full |
| A regular bun is ? inches in diameter? | 4" |
| Carbonated drinks are filled to within ? inch from the top of the cup? | 1/2" |
| How should ice buckets be stored? | Hanging & upside down |
| What are the team member Red Hat service principles? | We're friendly, were proud, we put our guests first & we make it right |
| Which of the following is NOT an Arby's value? | Get results |
| What are the Arby's values? | Dream big, work hard & make a difference |
| The short handled pot brush is commonly used for? | Cutting boards, pots and pans & large surface areas |
| The beef efficiency goal is ? %? | 93-95 |
| What is the purpose of the meat Carriage on the slicer? | To place the roast beef for slicing |
| A roast is done when it has reached the proper temperature and is cooked? | Medium done |
| The correct overrun on a shake is ? %? | 35-50 |
| What can we do in the restaurant to ensure that we "Inspire Smiles through delicious experiences"? | Create a warm and inviting atmosphere |
| Turnovers must be kept on the rocks in the turnover display until close? | True |
| The syrup to water ratio for carbonated drinks is? | 5.0 - 1 |
| The hold time for a roast after it has been cooked is? | Today + 1 day |
| In week 4 of the MTP(Management training program) what sources are NOT recommended in successfully ordering and receiving products? | PMA handbook |
| What sources are recommended in successfully ordering and receiving products? | Approved vendor list, sales projections & product build to amounts |
| As you are completing the Ops checklist you identify that there is no lettuce in the restaurant which options are acceptable? | Borrow lettuce from a neighboring Arbys, adjust your order for your next truck delivery or purchase lettuce from a local business |
| What does ADA stand for? | Americans with Disabilities Act |
| Increasing the oven temperature in order to cook the beef in less time is referred to as? | Forced cooking, pushing beef & fast cooking |
Created by:
mandiebezotte