LAS operations test

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  • Created by: rjhale84
  • Created on: 27-02-14 19:01
How long is a twister toasted for
10 seconds
1 of 100
If customer or an employee has an accident, where should the details be recorded
Accident report form online
2 of 100
Why should the back door never be opened after dark
Safety and security
3 of 100
What temperature is the danger zone
5C - 63C
4 of 100
How many ounces of crackling are used to make one batch of 3 step gravy
12
5 of 100
Why should rubbish bins be kept clean and have lids
To prevent pests, smells and flies
6 of 100
What is the pass mark for CER
85
7 of 100
What does YRI stand for
Yum restaurants international
8 of 100
What is the drain time for original recipe chicken over the cookpot
5 minutes
9 of 100
What is the hold time for cheese at the burger station
4 hours
10 of 100
What is the correct storage temperature for frozen food
-18 +/- 3C
11 of 100
What is the cook time for 8 large BBQ beans
11 minutes 15 seconds
12 of 100
What is the shelf life of BBQ beans once potted and stored in the cold room
5 days
13 of 100
What is the maximum number of fillets that can be breaded at one time
9 gas 10 electric
14 of 100
What is the hold time for defrosted tortillas
48 hours end of 2nd day
15 of 100
How often should Henry penny dead weights be cleaned
Daily
16 of 100
What is the maximum amount of mini fillets that can be breaded at one time
20
17 of 100
How often should the nozzles on the drinks dispenser be removed and cleaned
Daily
18 of 100
What is the definition of cross contamination
Transfer of bacteria from one thing to another
19 of 100
What temperature must shortening be cooled to before changing it
50C
20 of 100
After cooking, how long should zingers drain over the fryer for
15 seconds
21 of 100
When loading the 8 head Henny Penny to cook 6 heads, which rack is left empty
Top rack
22 of 100
After cooking, how long should fillets drain over the fryer for
15 seconds
23 of 100
What is the holding time for diced tomatoes at the burger station
4 hours
24 of 100
What is the maximum amount of popcorn that can be cooked in one basket
2 bags
25 of 100
What colour tray should be used when microwaving regular beans
Blue
26 of 100
What is the hold time for popcorn chicken
15 minutes
27 of 100
What is the hold time for an open packet of cheese in the fridge
5 days
28 of 100
What should be worn when removing gas trims products from the microwave
Green gauntlets
29 of 100
How many pieces of popcorn are in a kids popcorn
10
30 of 100
How long can sweets in the sweets container be kept at the avalanche machine for
7 days
31 of 100
How often should the sweet scoops be cleaned
Daily
32 of 100
What is the hold time for a burger in the chute
10 minutes
33 of 100
What can be stored in the ice machine
Ice
34 of 100
When should accident forms be completed
As soon as possible after any accidents
35 of 100
When would you sieve the breading
After every cook or after 16 heads if Cook doesn't leave beading table and after 2 (20) fillets/mini fillets
36 of 100
What colour tray should be used when microwaving large beans
Red
37 of 100
When should the dip water be changed
After every cook
38 of 100
What is the maximum amount of hash browns that should be cooked on each tier
4
39 of 100
If a customer purchases a 3 piece meal, what pieces of chicken should you serve
2 light 1 dark
40 of 100
What is the new champs system called
GES Guest Excellence survey
41 of 100
How often should cashiers wash their hands
At least hourly
42 of 100
Why must the grill plates on the twister toaster be seasoned before use
To prevent the tortillas sticking to the grill plates
43 of 100
What should be used to season the grill plates on the twister toaster
Bun toaster release agent
44 of 100
What is the hold time for crispy strips
35 minutes
45 of 100
Who is responsible for health and safety in your restaurant
Everyone
46 of 100
When racking fillets, where does the thick portion of the fillet face - into the centre or out to the edge
Into the centre
47 of 100
What is the hold time for zingers
1 hour
48 of 100
What is the maximum number of Colette's that can be cooked in the new oven procedure
40
49 of 100
What is the shelf life of pepper mayo once opened
48 hours end of business 2nd day
50 of 100
What is the shelf life of mini fillets once defrosted
Until close next day
51 of 100
How many herbs and spices are used in original recipe chicken
11
52 of 100
What is the holding time for mini fillets
35 minutes
53 of 100
When cooking 4 hash browns which tier of the basket should be used
Middle
54 of 100
When a pressure fryer is not in use, what mode should the fryer be placed in
Cool mode
55 of 100
After cooking, what is the drain time for fries
5 seconds
56 of 100
How much change should be given when a customer pays with a chicken cheque
None
57 of 100
When should water be added to the reservoir in the cresco
During morning start up
58 of 100
How often should hoods from extractor be cleaned
Minimum once per week
59 of 100
What should you do if you find a bottle of cleaning chemical with no label on it
Discard it
60 of 100
What should you do with corn butter at the end of the day
Discard it
61 of 100
Which orders should be repeated to the customers
Every order
62 of 100
What is the holding time for salsa sauce at the burger station
Until end of day
63 of 100
For how long does the chip dump need to be pre heated before use
15 minutes
64 of 100
What is the maximum amount of fillets that can be cooked in a 8 head Henny Penny
40
65 of 100
How often should the shortening in the 4 head Henny Penny be stirred
Before dropping every product
66 of 100
What is the maximum number of post mix boxes that can be stacked
4
67 of 100
What is the holding time for fillets
1 hour
68 of 100
How many litres of cold water should be poured into the master sanitiser bucket at the beginning of the day
9.5 litres
69 of 100
How many sachets of k5 sanitiser should be added to the cold water in the master bucket
1
70 of 100
How often should the sanitiser solution in the cloth storage buckets be changed
Every 4 hours
71 of 100
What is the correct procedure for counting the contents of a cashiers till at the end of their shift
Counted by cashier with shift runner acting as a witness
72 of 100
What is the holding time for cooked hot wings
90 minutes
73 of 100
What must be worn when cheating the star grill at the end of the night
Blue gauntlets
74 of 100
What is the procedure for mixing a new batch of breading
Scoop & fold 20 times sieve twice
75 of 100
Can chicken be served as soon as it's cooked and why
No it needs to be drained for 5 minutes due to it still internally cooking and allow for excess oil to drain
76 of 100
Where should wet cloths be stored throughout the day
In a bucket with sanitiser
77 of 100
What does BLAST stand for
Believe Listen Apologise Satisfy Thank
78 of 100
What does 7-10-7 mean
7 shakes of the basket 10 scoop & folds 7 presses
79 of 100
Why should jewellery not be worn in the kitchen
Harbours bacteria may fall into food may get caught on equipment
80 of 100
Who can access the safe if you are running shift
No one
81 of 100
Name 5 things that raw chicken should be checked for before breaking
Feathers excess fat bruising broken bones gubbins
82 of 100
What are the 4 ingredients that are mixed together in a batch if breaking
Flour salt seasoning milk & egg dip
83 of 100
What does HACCP stand for
Hazard Analysis Critical Control Points
84 of 100
When completing a doneness test, what is the minimum internal temperature that the product should reach
82C
85 of 100
What is the acceptable temperature range for a delivery of frozen food
-18 +/- 3C
86 of 100
What is the latest time a CER coach can arrive at your store
1 hour before closing
87 of 100
What type of fire extinguisher should be used on a paper fire
Water
88 of 100
Where should the first aid box be kept
Somewhere easily accessible at all times
89 of 100
Who should count the store change float
Shift runner and witness
90 of 100
What does CER stand for
Champs excellence review
91 of 100
What is GAP
The difference between actual and theoretical usage
92 of 100
How many points would you lose on CER for either neglected or inadequate hand washing procedures
-6 points for neglected -3 points for inadequate
93 of 100
What does FIFO stand for
First in first out
94 of 100
How many products should you take temperature of and record them on the HACCP 1 when receiving a delivery
2 fresh 2 frozen
95 of 100
Name 3 rights the EHO have
Ask questions close a store entry at anytime take samples examine paperwork
96 of 100
How many receipts are usually required when a void transaction is entered into the till
3 the void/refund receipt the order receipt being refunded the replacement order receipt
97 of 100
How many times and when during the day should the store float be counted
3 open shift change close
98 of 100
What 4 conditions do bacteria need to grow
Warmth moisture food time
99 of 100
Name the 7 elements that contribute to shortening breakdown
Heat air carbon water salt animal fats chemicals
100 of 100

Other cards in this set

Card 2

Front

If customer or an employee has an accident, where should the details be recorded

Back

Accident report form online

Card 3

Front

Why should the back door never be opened after dark

Back

Preview of the front of card 3

Card 4

Front

What temperature is the danger zone

Back

Preview of the front of card 4

Card 5

Front

How many ounces of crackling are used to make one batch of 3 step gravy

Back

Preview of the front of card 5
View more cards

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