Aes

Front 1

The speed with service goal for dine-in service from the time the order is totaled to the time it is delivered is:

Back 1

90 Seconds

Front 2

The speed with service goal for drive-thru measured at the window for dinner is:

Back 2

60 seconds

Front 3

How long should we spend lathering our hands during hand washing process?

Back 3

15 seconds

Front 4

What should be the temperature of Quat Sanitizer solution?

Back 4

Room temp 75 degrees

Front 5

What is the acceptable freezer temperature range?

Back 5

0 to -10

Front 6

What chemical should be used to clean the dining room tables?

Back 6

3 in 1 and clean towel

Front 7

When slicing produce,what safety gear should you wear

Back 7

Cut resistant glove

Front 8

Temperature of hot water at the hand washing sink should maintain a minimum of :

Back 8

100

Front 9

All products should be stored how far off the floor ?

Back 9

6 inches

Front 10

Wiping cloths for workstation sanitizer pans should be

Back 10

Stored in pans

Front 11

Shake machine brushes must be washed rinsed and sanitized after each use?

Back 11

True

Front 12

(True/False) beef on slicer must be at the internal temperature of 138 or higher

Back 12

True

Front 13

(True/False) the temperature of the beef on the slicer must be checked every 30 minutes.

Back 13

True

Front 14

What is the maximum time that tempered potato cakes can be held at room temperature using the ice bath method?

Back 14

1 hour

Front 15

How long can you hold pre sliced beef?

Back 15

30 minutes

Front 16

The portion of cheddar cheese for a cheddar cup is how much?

Back 16

1.5 oz.

Front 17

What is the cook time for tempered potato cakes?

Back 17

2 minutes 30 seconds

Front 18

What is the cook time for peppered bacon in the oven?

Back 18

10 minutes

Front 19

What should the minimum hot water temperature be for washing dishes?

Back 19

120 degrees

Front 20

Heating holding drawer equipment for the holding of cooked chicken fillet should be set at what temperature?

Back 20

150 degrees

Front 21

When a guest arrives at the drive through speaker the guests should be greeted in _____ seconds.

Back 21

3

Front 22

How should ice buckets be stored?

Back 22

Upside down

Front 23

Beef has at least ____ tempering stages.

Back 23

3

Front 24

Roast requires ___ to___ hours to temper.

Back 24

24 to 48

Front 25

(True / false when handling ready to eat foods gloves must be worn on both hands.

Back 25

True

Front 26

Beef may be kept in the cooler for maximum of______.

Back 26

4days

Front 27

What must we never do to ensure the safety of our team and others? A. Mix chemicals B. Use chemicals without reading MSDS C. Wear protective equipment D. All of the above.

Back 27

D. All of the above

Front 28

When cleaning the slicer what gloves must be worn before beginning the process?

Back 28

Steel Mesh

Front 29

A mid roast beef has ____ ounces of beef.

Back 29

5

Front 30

In regular bun is ___ inches in diameter

Back 30

4

Front 31

The hold time for fries is ___minutes

Back 31

7

Front 32

( true or false) when making a French dip the first step is to toast the bread.

Back 32

False

Front 33

Turnovers have ___ to ____ stripes of icing.

Back 33

7 to 9

Front 34

(True/False) friar should be skimmed regularly throughout the day.

Back 34

True

Front 35

Potato cakes cook for___ minutes from a frozen state.

Back 35

4

Front 36

How big is ham sliced?

Back 36

Wafer thin

Front 37

How thick is turkey sliced?

Back 37

1/16 inch

Front 38

Cheddar cheese portion on a sandwich are ____ounces

Back 38

.75

Front 39

An Arby's market fresh turkey and Swiss sandwich contains____ ounces of Turkey.

Back 39

3.5

Front 40

(True / false) Cooked potato cakes can hold for 7 minutes.

Back 40

True

Front 41

The thickness of the beef slice is defined as

Back 41

Wafer thin

Front 42

How many ounces of roast beef come on a Junior?

Back 42

1.5 ounces

Front 43

How many ounces of roast beef come on a classic?

Back 43

3

Front 44

How many ounces of roast beef come on a French dip?

Back 44

4

Front 45

Ideally a three ounce portion of roast beef should contain a minimum of____ slices.

Back 45

12

Front 46

The syrup to water ratio for carbonated drink is

Back 46

5 to 1

Front 47

How full are carbonated drinks filled with ice?

Back 47

1/2

Front 48

Carbonated drinks are filled to within ____ inch of the top.

Back 48

1/2

Front 49

What is the maximum level in which a fry basket can be filled?

Back 49

2 / 3

Front 50

A large mozzarella stick order has ___ stick

Back 50

6

Front 51

What is Arby's brand purpose?

Back 51

Inspire smiles through delicious experiences.

Front 52

As you are doing your manager walk, you identify that the window ledges and windows are dirty. Which Arby's system may need some additional attention to help solve this problem?

Back 52

Maintenance checklist

Front 53

(True / False) All Arbys restaurants are required to accept gift cards

Back 53

True

Front 54

What is the hold time of brewed

Back 54

4 hours

Front 55

True or false shake mix in the hopper should maintain temperature at less than or equal to 41°

Back 55

True

Front 56

What are the four basic ways that we show friendly service?

Back 56

GETS

Front 57

(True or false) These all are team member Red Hat service principles: we're friendly, we're proud, we put our guest first, we make it right

Back 57

True

Front 58

(True / False) These all are manager Red Hat service principles we're fully staffed with friendly people, we treat our team members right, we train, trust, and empower and we set the example.

Back 58

True

Front 59

Which of the following is not an Arbys value? Dream Big,Have Fun,Believe, Get it done

Back 59

Believe

Front 60

What does "B" in BLAST stand for?

Back 60

Believe

Front 61

What does BLAST stand for?

Back 61

Believe Listen Apologize Thank

Front 62

The temperature of the fryer is

Back 62

350° F

Front 63

What does SDS stand for?

Back 63

Safety data sheets

Front 64

What is shelf life of sliced roasted turkey?

Back 64

Today +2 days

Front 65

A _____ inch band is placed in the paper wrap for spec

Back 65

1/2"

Front 66

What is the temperature range that most bacteria grow?

Back 66

41 to 135

Front 67

What are the physical signs of oil breakdown at the fry station?

Back 67

Smoke / foaming

Front 68

What is the proper way to clean the cutting boards?

Back 68

Take back to the sink / used comet

Front 69

What is the correct way to clean hand contact Service?

Back 69

3 in 1 and paper towel

Front 70

How can team member appearance affect food safety?

Back 70

Chipped nail polish in food

Front 71

What is the proper way to use a box

Back 71

Cut away from body

Front 72

What is one way we can prevent physical contamination during food preparation?

Back 72

Wear gloves

Front 73

A guest has requested information about a food allergy, where do you get the information to share with the guests?

Back 73

Tear off sheets of Nutritional guide

Front 74

The electronic version of the Operating Standards Manual (OSM) must be available is every restaurant.

Back 74

True

Front 75

How many days of food inventory is recommended to be available in the restaurant as outlined in the Management Training Program MTP ?

Back 75

10

Front 76

How many days of paper inventory is recommended to be available in the restaurant as outlined in the Management Training Program (MTP)?

Back 76

20

Front 77

Heated bag-in-the-box cheese sauce can be held up to ____.

Back 77

4 days

Front 78

The correct overrun on a shake is ____%.

Back 78

35-50

Front 79

The walk-in cooler temperature should be between _______F.

Back 79

34-40

Front 80

The hold time for cooked pepper bacon is ____ hours.

Back 80

12

Front 81

Heat bag in the box cheese to an internal temperature of _____F.

Back 81

145

Front 82

The Arbys Classic Roast Beef sandwich can be held up to ____minutes.

Back 82

10

Front 83

Red onions are sliced to a 1/8 inches thickness.

Back 83

True

Front 84

The Angus Three Cheese & Bacon has _______ of Big Eye Swiss cheese.

Back 84

2 1/2 slices

Front 85

How thick is Angus Steak sliced?

Back 85

3/16'

Front 86

How thick is Angus Steak sliced?

Back 86

3/16'

Front 87

Turnovers cook in a _____ F convection oven.

Back 87

325

Front 88

Turnovers have a _____ hour hold time.

Back 88

7

Front 89

The standard size for a tomato is _____.

Back 89

6x6

Front 90

The shake machine draw temperature is _____F.

Back 90

24-26

Front 91

The Slicer must be fully disassembled,washed,rinsed,and sanitized _______.

Back 91

Every 4 hours

Front 92

What is mission QF3?

Back 92

Quality food fast and friendly

Front 93

(True/False) Team Members who are under the age of 18 may not turn the Slicer on or off,but they may take the sliced beef off the Slicer plate.

Back 93

False

Front 94

When must you wear Slicer safety gloves?

Back 94

Cleaning/disassembling/re-assembling,/cut tomato

Front 95

At Arby's,we ______ smiles through _______ experiences.

Back 95

Inspire Delicious

Front 96

Who should wear hair restraints in the restaurant?

Back 96

Food Handlers

Front 97

(True/False) Gloves are not required to be worn in the restaurant.

Back 97

False

Front 98

Proper hair restraints include?

Back 98

Hat, visors,hair nets .... All of the above.

Front 99

(True/False) Hand washing is required a minimum of every 30 minutes.

Back 99

False

Front 100

How often should the Slicer be completely taken apart and cleaned?

Back 100

Every 4 hours

Front 101

What is the dwell time of roasts after the cooking process is completed?

Back 101

30 Minutes

Front 102

Roasts are cooked to _____-_____F.

Back 102

138-143

Front 103

Cold holding equipment should all be equipped with accurate thermometers.

Back 103

True

Front 104

Which one is not a hand contact surface?

Back 104

Slicer

Front 105

(True/False) Ice bucket and ice scoop must be sanitized daily.

Back 105

True

Front 106

What is the hold time for prepared salads?

Back 106

18 hours

Front 107

(True/False) Stainless mesh safety gloves must be washed,rinsed,and santitized after each use.

Back 107

True

Front 108

(True/False) Turnovers must be kept on the racks in the turnover display until close.

Back 108

True

Front 109

Why is ice bridging important to food cost?

Back 109

Allows more beverage to be poured

Front 110

(True/False) The prep Slicer is fully disassembled, washed,rinsed,sanitized daily.

Back 110

True

Front 111

Comet cleaner with bleach is uses for?

Back 111

Bathrooms/ Cutting boards

Front 112

An equipment turn-on schedule is used in order to avoid __________.

Back 112

High energy costs/surge

Front 113

What is the five step training method?

Back 113

TSLOP

Front 114

The Angus Three Cheese and Bacon has ______ of bacon

Back 114

3-1/2 slices

Front 115

When are employees required to wash their hands?

Back 115

Every hour

Front 116

Once removed from the freezer, potato cakes have a shelf life of______.

Back 116

4 days

Front 117

The beef efficiency goal is ______%.

Back 117

93-95

Front 118

(True/False) The manager in charge must ensure service is running smoothly prior to conducting the management path.

Back 118

True

Front 119

(True/False) The manager in charge must stay in position for the whole rush period.

Back 119

False

Front 120

(True/False) The manager in charge must talk team in and out of position

Back 120

True

Front 121

FIFO (First in First out) Sauce Bottles should never be filled more than_____ full.

Back 121

2/3

Front 122

Which item is not proper and approved? A. Sandwich sleeve B. Roast beef wrap C. Foam cup D. Tray liner

Back 122

C. Foam cup

Front 123

(True/False) The only roast required to have a thermometer is the roast that will be used next.

Back 123

False

Front 124

When calibrating thermometers, it is acceptable to be within +/- _____F.

Back 124

2

Front 125

As you pull into the lot on a closing shift you notice that half of your sign is out, what do you do?

Back 125

Check breakers/notify manager

Front 126

How many lot lights should be out in order for you to call someone to come out and get the lights working?

Back 126

1

Front 127

Beef has at least ____ tempering stages.

Back 127

3

Front 128

Roasts require _____to____ hours to temper.

Back 128

48 to 72

Front 129

(True/False) There should be at least 1 inch of space between tempering roasts.

Back 129

True

Front 130

Thermometers must be calibrated every _____ to within ____+/-.

Back 130

Day 2

Front 131

The temperature of the reach-in cooler should be between ________F.

Back 131

34-40

Front 132

The maximum amount of time a cooked roast may be left at room temperature roasts is______minutes.

Back 132

5

Front 133

The Slicer may be closed ____ minutes before the doors are locked.

Back 133

0

Front 134

What temperature must a tempered roast reach before it can be cooked?

Back 134

34

Front 135

(True/False) In the four hour cleaning process,the Slicer parts are cleaned at the compartment sink to be cleaned.

Back 135

True

Front 136

(True/False) In the four hour cleaning process,the cutting boards are removed off the back line and taken to the compartment sink to be cleaned.

Back 136

True

Front 137

In the four hour cleaning process, what is not considered a food contact surface?

A.Scales. B.Tom tamer C. Compartment sinks D.all of the above

Back 137

Tom tamer

Front 138

In the 4 hour cleaning process, what is considered a hand contact surface? A. microwave handles B. cheese button C. drawer handles D. all of the above

Back 138

D. All of the above

Front 139

(True / false)Proper cleaning of the cutting boards take place at the compartment sink.

Back 139

True

Front 140

What time frame is not acceptable time range for the for our claim process?

Back 140

11-1

Front 141

(True/False) The bottle brush is used to clean sauce bottles.

Back 141

True

Front 142

(True / false) The bottle brush is used to clean the restrooms.

Back 142

False

Front 143

The long handle pot brush is used for________.

Back 143

Pots/pans

Front 144

(True / false) The long-handled pot brush is used on the slicer.

Back 144

False

Front 145

(True / false) The L tip brush is used for fryer cleaning.

Back 145

True

Front 146

(True / false) After using the long handled pot brush, you must wash rinse and sanitize the brush before hanging it on the brush rack.

Back 146

True

Front 147

(True / false) After using the bottle brush, the brush should be stored in the walk-in cooler.

Back 147

False

Front 148

(True / false) The L tip brush should stored at the fry station with the fry skimmer.

Back 148

True

Front 149

(True/False) The Slicer brush is used only on the beef Slicer.

Back 149

False

Front 150

(True or False) the slicer brush should be washed, rinse, and sanitize after each use.

Back 150

True

Front 151

When is slicer brush used?

Back 151

Every slicer are cleaning

Front 152

Is it possible for food and equipment to become contaminated as a result of a sick team?

Back 152

Yes

Front 153

The hold time for a roast after it has been cooked is ______.

Back 153

48 hours

Front 154

It is necessary to place a date on the products received because of the following rule.

Back 154

FIFO

Front 155

What does FIFO stand for?

Back 155

First In First Out

Front 156

What is the shelf life of frozen potato products?

Back 156

9 months

Front 157

What is the shelf life of frozen potato products?

Back 157

9 months

Front 158

Which of the following will help improve efficiency? A. proper tempering B. Monitoring cook times C. proper weights D. All of the above

Back 158

D. All of the above