Hardee’s shift leader – Flashcards

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question
Approximate time to wash hands
answer
20 seconds
question
Air temp for walk in cooler
answer
36 to 40 degrees
question
Temp of sanitizing water
answer
Non of above
question
3 step cleaning process
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Wash rinse sanitize
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Disposable glove replace need for frequentl hand washing
answer
False
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Temp range of food danger zone
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41 to 140 degrees
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What's the control patty for grill
answer
9:1 patty
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Minimum internal temp for control patty
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160 degrees
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Same pair of tongs can be used for thawed and cooked products
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False
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Contaminating one product with another
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Cross contamination
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Minimum height of products stored above floor
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6 inches
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#1 transmitter of diseases on human body
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Hands
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Is it acceptable to re freeze thawed product
answer
False
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What does "clean" mean
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Removal of visible dirt and soil
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After using hand sanitizer allow hands to air dry
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True
question
Holding time for produce
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4 hours
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Remove from freezer and place in refrigerator
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Thaw
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Remove from freezer and place at room temp
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Temper
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Is it acceptable to use microwave or hot water to thaw products
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False
question
Thaw time for char chicken
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12 hours
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Thaw time for tenders
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36 hours
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Guest should not have to get up from table unless leaving or to go to bathroom
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True
question
1st step to provide $6 service
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Friendly greeting
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Guest should be greeted at menu when
answer
Immediately
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How long do u filter oil
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5 minutes
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Temp of water in heat well
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200 degrees
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How much sausage in gravy
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6 sausage patties
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Minimal internal temp of scrambled eggs
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160 degrees
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Max amount of folded eggs at 1 time
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6
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Golden brown, rough texture on top, interior layered, break line in the side
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4 baked biscuit qualities
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How often is pastry brushed dipped
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After every row of 3
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Holding time is 30 minutes for cut unbaked biscuits
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False
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Bake out weight of biscuits
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2.25 to 2.75 oz
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Baked biscuits diameter
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3.25 to 3.s
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Cook time for bacon
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1.5 minutes
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Holding time for gravy
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Until end of breakfast
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Communicate changes in business flow
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Sound off is what
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When should drink go out of the window
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When collecting payment
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How should a cashier handle a bill larger than $50
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Notify PIC
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Breakfast Frontline service standard
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< 3 minutes
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Purpose of scripting
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All of above
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Listen, remain calm, apologize, what can I do?, thank guest
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5 steps to handle complaint
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Things done to impact QSC
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Circle of influence
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Friendly greeting, combo, upsize, order conformation, thank u
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5 steps of drive through scripting
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Deliver 2 thick burger baskets
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Deliver order w/o tray
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Boxed items, wrapped items, side items
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Proper bagging order
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2 steps in greeting and closing
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Smile and establish eye contact
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Vehicle arrives at board and ends when they get their food
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Drive thru service time
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Pull, aim, squeeze, sweep
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Order of pass
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Minimum distance chemicals should be stored away from products
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3 feet
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Slip resistant footwear should be worn before entering restaurant
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True
question
What does SDS mean
answer
Safety Data sheet
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Proofing buns should be as wide/high as guide before baking
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True
question
Holding time for char chicken
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No holding time
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Minimum size of tender
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3.5 inches
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Holding time for pre staged ice cream
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6 hours
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Never allow egg wash to dry on FBB
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True
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Ice water ratio for chicken station
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50:50
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FBB should be left on closed bun rack for minimum of
answer
12 hours
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Brew temp for coffee
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200 degrees
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Minimum internal temp for tenders
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165 degrees
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Minimum internal temp for 1/4 patty
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140 degrees
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Shortening temp
answer
350 degrees
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How often should Teflon sheets be checked
answer
After every meal period
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