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