Digital Knowledge Check

What is the call time for fajitas? 20 minutes 5 minutes 10 minutes

10 minutes

What is the minimum hot holding temperature for food on the line? 41 F 140F 145 F 165 F

140 F

When do you need to have digital make line orders ready for guests? 15 minutes before scheduled pickup time 5 minutes before scheduled pickup time As soon as the guest arrives As soon as order comes in

15 minutes before scheduled pickup time

What is the maximum cold holding temperature for food on the line? 38 F 40 F 41 F 42 F

41 F

Why does the Digital station have more items on its mise en place checklist than any other crew station? Because it's like working Line and Cash all in one Because the digital make line is the most important line Because the digital is busier than any other station

Because it is like working line and cash all in one

What should you do if something about a guest's digital make line order is unclear? Ask the guest when they get to your restaurant Call the guest Tell your manager Make the order with what you think they want

Call the guest

True or false: The hot hold time for bean is 4 hours.

False

True or false: You must come to work for every shift, even if you don't feel well.

False

What does CCP stand for? Chicken Control Points Control Critical Points Critical Cold Prep Critical Control Points

Critical Control Points

Where can you find photos of common digital make line set ups? ChipLinks Digital Course Indicator System Course Crew Pocket Guide

Digital Course

How often should you perform customer callbacks? Every shift Every week Only when a guest makes a very large order Not until you are ready to grow your digital make line business

Every shift

What are the 2 sections of the Digital Mise en Place Checklist? select all that apply For the digital make line For the front of house For the cash station For the back of house

For the digital make line For the cash station

True or false: Cleaning removes food and soil. Sanitizing reduces pathogens to safe levels

True

True or false: Entree labels are required even if there is only one entree in a digital make line order.

True

True or false: Order accuracy is expected 100% of the time for digital make line ordres.

True

Which of the following are a part of the Digital closing checklist? select all that apply Make any customer callbacks Check catering order manager for any new orders Clean the floor drain Sweep and mop the floor Wash walls and floors behind equipment

all of them apply

Why is cleaning as you go so important? select all that apply Prevents cross contamination Leaves less to clean at the end of tasks or shifts Makes the line and food look more appealing to guests

all of them apply

Why is the regular cleaning and maintenance of digital make line equipment so important? select all that apply It keeps equipment working properly and efficiently It helps create a safe working environment It ensures we're preparing and serving safe and delicious food

all of them apply

True or false: The call time for queso blanco is 20 minutes

false

What is the call time for chicken? 5 minutes 10 minutes 20 minutes

20 minutes

What tool is used to monitor CCPs every shift? CCP1 Wellness Check Book Food Safety Leader Guide Daily HACCP Control Log Food Safety 7 Poster

Daily HACCP Control Log

What equipment do you need to sanitize your station? select all that apply Green and red buckets with towels Paper towls Purell Hotel Pans

Green and red buckets with towels Paper towels Purell

What color is the book every team member signs after they individually receive a verbal and visual wellness check? Black Gray Blue Red

Red

What do you need to do if food on the digital make line is approaching its holding limit? Get ready to throw it away Rotate the food to the front line Keep it on the digital make line until it hits its holding limit

Rotate the food to the front line

What is the name of the report that can help you understand how busy your digital make lines will be based on previous sales patterns? Sales- Daily Sales and Trans Sales- BBTB Info Sales- Catering Sales Sales- Fax and Online

Sales- Fax and Online