Jj Test Final

Front 1

What is the dress code for jimmy johns inshop employees

Back 1

approved jj tshirt and baseball cap jeans or khakis shorts or pants shoes and socks and an apron

Front 2

how is the dress code different for drivers

Back 2

inshop emloyees must wear an apron drivers may wear timberland boots during the winter along with a jacket and beanie

Front 3

list all four work rules that are compliance in all jimmy johns

Back 3

always use mayo scoop, no veggies or sauce on slims, no exchanging of meats and dress code

Front 4

fallen bread is the result of....

Back 4

underproofing

Front 5

lack of size and volume isnot caused by

Back 5

baking too wet

Front 6

bread is too dark. what causes this

Back 6

over baked and dough over thawed

Front 7

blisters on the crust is caused by

Back 7

dough baked too wet and over proofing

Front 8

slitting and tearing of the crust is a result of

Back 8

under proofing

Front 9

what is the benchmark temperature for roofing bread

Back 9

one hundred and ten degrees

Front 10

what is the temperature humidity setting for proofing

Back 10

85%

Front 11

what is the benchmark temperature for baking wheat bread

Back 11

1 pan 325degrees

Front 12

what is the benchmark temperature for baking French bread

Back 12

375 degrees

Front 13

what is the benchmark timeframe to bake French bread

Back 13

18 to 22 mins

Front 14

what is the benchmark timeframe to bake wheat bread

Back 14

28 to thirty mins

Front 15

what is the benchmark bin value for lettuce

Back 15

four hundred and fifty dollars

Front 16

what is the benchmark bin value for tomatoes

Back 16

nine hundred

Front 17

what is the benchmark bin value for cucumbers

Back 17

sixteen hundred

Front 18

what is the benchmark bin value for onion ringlets

Back 18

twelve hundred

Front 19

what is the thickness for onions for tuna

Back 19

1\4 in

Front 20

what is the thickness for onion ringlets

Back 20

1\8 in

Front 21

what is the thickness for cucumbers

Back 21

3\16 in

Front 22

what is the thickness for lettuce

Back 22

3\32 in

Front 23

what is the thickness for celery for tuna

Back 23

1\16 in

Front 24

what is the thickness for wheat bread

Back 24

7\8 in

Front 25

what is the benchmark % for bread

Back 25

4 to 5%

Front 26

what is the benchmark % food

Back 26

13.5 to 14.5

Front 27

what is the benchmark % sides

Back 27

2 to 3

Front 28

what is the benchmark % paper

Back 28

1.5 to 1.9

Front 29

what is the benchmark % produce

Back 29

2 to 3

Front 30

what is the benchmark % beverage

Back 30

1 to 1.9

Front 31

what is the recipe for jj tuna

Back 31

squeeze water out of tuna to a weight of 2 1\2, mix into a large bowl with a 1\2 cup of soy sauce evenly mix 1 1\2 cup of celery and diced onions then mix 3 cups of mayo do not use hands fold evenly transfer into bin label and date

Front 32

what are two types of tomatoes that are approved to use

Back 32

roma and 6x7, roma is preferred

Front 33

according to the opening procedures, what time should the restaurant be set up and ready to go when your scheduled open times is 11am

Back 33

ten thirty am or when bread is baked

Front 34

what is the last Opening procedure. why is it important

Back 34

I have completed procedures by ten thirty or called my boss if I have not. no surrises

Front 35

identify the work stations jj does not use during high volume periods

Back 35

a manager

Front 36

what is the am and pm punchlist used for

Back 36

used for integrity and communication and training and auditing

Front 37

what are the names of the charts used to manage lunch and dinner rush

Back 37

lunch and dinner execution charts

Front 38

explain the correct way to process an over ring

Back 38

cash out the over ring ring up the correct order print copy

Front 39

what size is the mayo scoop

Back 39

point sixty

Front 40

what reports are required to be sent to jjfi each week what payments are required each week what are the percents and how are payments made on which day by what time

Back 40

weekly sales report weekly inventory report statement of gross made at 5 oclock pm cst on wednsday by edt via web. royalty sales 6% media 3% creative 1.5%

Front 41

what does comlicance mean

Back 41

rules that must be followed

Front 42

who determines your business hours and delivery area

Back 42

your surrounding businesses and opening specialist

Front 43

what does par stand for

Back 43

product amount required

Front 44

when placing your weekly food order you should still have how much of a buffer

Back 44

twenty

Front 45

what 3 tasks can you do to prepare for taking inventory

Back 45

weigh meant organize dry storage check invoices

Front 46

what can you do to insure a more accurate count

Back 46

count like you read make sure the same person counts inventory keep a routine and be organized

Front 47

what 3 things can you do to help you troubleshoot the problem

Back 47

red flag indicators benchmark numbers upks

Front 48

what is the six steps in the flow of product

Back 48

forcast,order,recieve,storage, prep final assembly

Front 49

what does dmr stand for

Back 49

driver maintenance reimbursement

Front 50

how does the one minute manager fit jjs system and procedures

Back 50

all 3 are on the am and pm punchlists

Front 51

what is the temperature danger zone

Back 51

forty to one hundred and forty degrees

Front 52

how much avocado goes on a #6

Back 52

1 tablespoon per sandwich

Front 53

what is the frozen storage temperature

Back 53

zero to negative ten

Front 54

what is the meat weight for cheese and what is the shelf life

Back 54

28 to 32 grams. shelf life is 3 days

Front 55

what is the meat weight for ham and what is the shelf life

Back 55

58 to 64 grams. shelf life is 3 days

Front 56

what is the meat weight for turkey and what is the shelf life

Back 56

62 to 68 grams. shelf life is 3 days

Front 57

what is the meat weight for beef and what is the shelf life

Back 57

62 to 68 grams. shelf life is 2 days

Front 58

what is the meat weight for salami and what is the shelf life

Back 58

28 to 32 grams. shelf life is 3 days

Front 59

what is the meat weight for caricola and what is the shelf life

Back 59

28 to 32 grams without wax. shelf life is 3 days

Front 60

3 items you have to have to manage in order to make it is

Back 60

perfect bread fast flawless and consistent excecution executing systems and procedures with one hundred % integrity with leadership by example

Front 61

what is the temperature of the retarder

Back 61

34 to 38 degrees

Front 62

what is the last closing procedure

Back 62

take closing procedures and audit to make sure they are done to training standard. if they are done correctly lock doors and leave

Front 63

your profit of loss statement consist of what three categories

Back 63

Food Labor General and Administrative